Posts – Page 48 of 56 – Cooking Clarified

Knife Skills Tip | Size Matters on the Cutting Board

When I was in cooking school, we spent many a day practicing our knife skills. For every new cut we learned — from bruniose to macedoine to julienne — we diced and chopped our way […]

Whisk

Most cooks hear the word ‘whisk’ and immediately think whipped cream, but there’s more to whisks than you might think. The first whisks were thought to have been fashioned by tying several twigs together. From […]

How to Sear

Searing is the process of browning food. It gives meat a browned crust or skin, which looks and tastes great, and helps the meat retain its juices. Searing is not intended to fully cook food […]

Salt 101

There’s more to salt than the dark blue box with the girl holding the umbrella. Here’s the 101 on the most common varieties of salts and their uses. Table Salt — The least expensive and […]

Room Temperature

Many recipes for cakes, cookies and other treats call for butter and eggs at room temperature. Here’s why. Eggs at room temperature combine more easily with other ingredients and they whip to a greater volume, […]

Waterbath (Bain Marie)

Creamy cheesecakes. Silky crème brulée. What do they have in common? They owe their smooth textures to a water bath or bain marie. A water bath is used to gently cook delicate foods, especially egg-based […]

How to Pop Corn

Anybody else remember Jiffy Pop Popcorn and how exciting it was to watch that foil tin nearly burst at the seams as the popcorn popped and popped and popped on the stovetop? Jiffy Pop was […]