101
French Onion Soup
This is one of the first things I learned to cook in culinary school. It’s a simple, rustic soup full of basic cooking techniques. You’ll practice knife skills by slicing the onions and perfect your […]
Month: January 2011
Tips
Sweating Vegetables
Perhaps the least appetizing of culinary terms, sweating means cooking food, usually chopped vegetables, in a little oil without browning it. Most foods contain some natural oil or moisture, which is where a lot of […]
Tools
Dutch Oven
If you’ve ever made a soup or stew, you’ve probably been instructed to cook in a Dutch Oven. Dutch ovens, also known as French ovens, are round, heavy pots usually made of cast iron or […]
Videos
Chop? Dice?
Techniques
How to Poach
Poaching, cooking food in liquid, is usually reserved for foods that are delicate and cook quickly, like fish, fruit and eggs. Poached foods are typically submerged in the cooking liquid, like stock, wine or simple […]
101
Coconut Chicken & Shrimp Soup
I had the best Thai food of my life…in Paris…over the Thanksgiving holiday. Go figure, right? We’d spent the day strolling the rues, treated our daughter to a very hip art exhibit then headed out […]
101
Oats vs Groats
This is the story of an oat, an oat groat to be precise, and how it makes its way to your breakfast table. Oats vs Groats Oats are whole grains used in cereals, breads and […]