Tips
Mealy vs Waxy Potatoes
Choosing the right type of potato to cook with can make or break a dish. Potatoes fall into one of two categories — mealy vs waxy potatoes. Mealy potatoes (russets, purple) have thick skin and […]
Posts
Tools
Candy or Deep Frying Thermometer
A candy or deep frying thermometer is used to measure temperatures of oils (for deep-frying and pan frying) and hot sugars and caramels (for candy). Instant read or meat thermometers typically measure temperatures up to […]
Techniques
How to Make Clarified Butter
Clarified butter is butter that’s been purified or literally made clear (hence the name of this website). Butter is made up of fat, water and milk. When the water and milk are removed, you have […]
101
Formal Dinner Party Courses
In the 20-plus years I’ve lived in the DC area, I have yet to be invited to a White House State Dinner. (There’s no apparent reason why I would be invited, but can’t I keep […]
Tools
Greek Yogurt
Greek yogurt is a richer, creamier version of run-of-the-mill yogurt. I am not a lover of yogurt in general, but there’s something about silky, thick Greek-style yogurt that makes my tzatziki – and everything else […]
Techniques
How to Flambé
Starting a fire in the kitchen is typically not a good thing, unless you’re trying to flambé. How to Flambé To flambé means adding liquor to a dish, then igniting it so that it flames […]
Tips
Grits vs Polenta
Grits and polenta are both dried corn. When cooked, both are also referred to as cornmeal mush. They’re each cooked until they’re thick and creamy and are like a blank canvas for toppings and stir-ins […]