Techniques
How to Poach an Egg
Learning how to poach an egg is an art form. For me, a poached egg is all about the yolk. Don’t get me wrong. I’ll eat the whites, but even at their perfectly plump and […]
Month: October 2010
101
Types of Soup: Soup, Stew, Bisque, Chowder
The first soups are thought to have been fashioned by primitive man (or woman) dropping hot rocks into liquids to heat them. The liquids warmed by those hot rocks have evolved into the soups, stews, […]
Tips
Spice Up Your Spices
Spice up your spices and take full advantage of their flavor by grinding, crushing or heating them. Spices — the bark, roots, seeds or berries of certain plants — pack the biggest flavor punch when […]
Tools
The Grate Thing About Microplanes
One size does not fit all where graters are concerned. While the box grater, the stainless steel standup version with four grating sides, is standard in most kitchens, the microplane is a smaller, simpler, more […]
Videos
How to Save Over Whipped Cream
Learning how to save over whipped cream is serious business. Seriously. Think about it. If you’re making whipped cream that means you’ve got something delicious waiting to dollop with said whipped cream. Whether it’s pie […]
Techniques
Make Your Own Brown Sugar
At some point in your cooking life you’ll likely find yourself out of one ingredient or another. If brown sugar’s the culprit, you can mix up your own in minutes. Brown sugar is simply granulated […]
101
Dairy 101 | Heavy Cream? Half and Half? Know your Dairy!
I once asked a friend to pick up a carton of whipping cream at the store. She brought me a box of Dream Whip Whipped Topping Mix. To help you know the difference… Dairy 101 […]