September 2010 – Page 2 of 3 – Cooking Clarified

Hot Pans Are Cool

Preheating the oven is usually a recipe’s first step and everyone seems to grasp the fact that a hot oven is required to cook food. This concept is often lost in translation when applied to […]

Zest is the skin or rind of citrus fruits (lemons, limes, oranges, grapefruits, kumquats). If you’veever tasted an orange peel you know it’s bitter at best. The thin layer of colored skin provides concentrated citrus […]

Measuring Wet & Dry Ingredients

How to Blanch Vegetables

Blanching is the process of partially cooking vegetables by submerging them in rapidly boiling, salted water until they’re crisp-tender — slightly crisp on the outside and tender in the middle. They can be served cold […]

Dark Meat vs White Meat | What is Myoglobin?

Dark meat vs white meat? I can remember as a kid hearing these words tossed around while standing in line at KFC. I had no idea what it meant then, only that it somehow affected […]

Where does the fork go?

Here’s a simple rhyme to help you remember where your silverware goes when you set the table. The silverware had a fight. The knife and spoon were right and the fork left.

Seasoned Flour

What is seasoned flour? No, it’s not flour that’s been weathered and tested. Seasoned flour is simply all-purpose flour with seasonings added. You’ve likely seen it as an ingredient in recipes where foods are first […]