Videos
Month: September 2010
Techniques
How Ginger Lost its a-Peel
Peeling fresh ginger can be tricky. Its firm, yellow flesh, where all the flavor lives, is covered with a paper-thin, tan skin that should be removed before using. The trouble is its shape. It’s odd […]
101
Stock vs Broth
Note: This post must be read while mentally humming the theme song from Rocky. Today I’m treating you to a culinary clash of the cooking liquids. In one corner we have Stock, the heavyweight champion that […]
Tips
Parchment vs Wax Paper | What’s the Difference?
Before culinary school, my knowledge of parchment paper was limited to junior high history projects that required me to soak paper in coffee to mimic the stuff our nation’s forefathers wrote on. I’m pretty sure […]
Tools
Tongs
Tongs are tools every well-stocked kitchen should have. Much like your chef’s knife, you’ll use tongs so frequently they’ll quickly become an extension of your hand. Think of them as giant tweezers. They’re used to […]
Videos
Is Your Chicken Done?
Techniques
Art of the Dredge
Dredge. Dredging…Sounds a little ominous, but when you see the term ‘dredge’ in a recipe, don’t fear. It simply refers to the process of lightly coating food, usually with flour, breadcrumbs, cornmeal or some other […]