Tools
Slurry
A slurry is a mixture of starch and liquid stirred together until the starch dissolves. They’re used to thicken soups, sauces and stews. Combining the starch with just enough liquid to form a thin paste […]
Search Results for corn
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, […]
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 […]
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 […]
Condiments
How to Make a Vinaigrette
Making a vinaigrette or salad dressing is more technique than recipe. Once you know the basics, you’re free to mix up the ingredients (pun intended) to suit your tastes. Vinaigrettes consist of a fat and […]