Tools
Roasting Pan
Roasting pans are heavy, deep (at least 3 inches), usually rectangular pans with handles. They’re fitted with a removable metal rack and are used for cooking whole poultry, fish or large cuts of meat. The […]
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Techniques
How to Make a Basic Cream Sauce
Yes, cream sauce. I know the world’s on a diet, but cream sauce in moderation is a wonderful thing. Here’s how to make it. How to Make a Basic Cream Sauce 1. Saute about a […]
Tips
Carryover Cooking
Imagine you’re food. You’ve been chopped, marinated and placed in a 350-degree oven for an hour. Some kind cook decides you’ve had enough and takes you out of the oven, yet despite the cooler clime […]
Tools
What is Cream of Tartar?
Cream of tartar, or potassium acid tartrate if you want to get chemical about it, is a fine, white powder made by purifying and grinding the crystals that form inside wine barrels during the wine-making […]
Techniques
How to Toast Nuts
Toasting nuts gives them a deeper flavor and a nice brown color. Here are three simple ways to toast them. Oven Spread nuts on a baking sheet in an even layer. Bake for 5-10 minutes […]
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 […]
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 […]