Posts – Page 53 of 56 – Cooking Clarified

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 […]

Quick Quinoa Salad

Quick Quinoa Salad 1 1/2 cups quinoa, rinsed and drained 3 cups water 4 tablespoons apple cider vinegar 1/3 cup olive oil 1 cup shredded carrots 1 medium red bell pepper, diced 3/4 cup dried […]

Hot Pans Are Cool

Preheating the oven is usually a recipe’s first step and everyone seems to grasp the fact that a hot oven is required to cook food. This concept is often lost in translation when applied to […]

Zest

Zest is the skin or rind of citrus fruits (lemons, limes, oranges, grapefruits, kumquats). If you’veever tasted an orange peel you know it’s bitter at best. The thin layer of colored skin provides concentrated citrus […]

Measuring Wet & Dry Ingredients

How to Blanch Vegetables

Blanching is the process of partially cooking vegetables by submerging them in rapidly boiling, salted water until they’re crisp-tender — slightly crisp on the outside and tender in the middle. They can be served cold […]

Dark Meat vs White Meat | What is Myoglobin?

Dark meat vs white meat? I can remember as a kid hearing these words tossed around while standing in line at KFC. I had no idea what it meant then, only that it somehow affected […]