Tools
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 […]
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Techniques
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 […]
101
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 […]
Tips
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, […]
Tools
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 […]
Techniques
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 […]
101
Flour 101 – Choose the Right Flour for the Job
It’s important to stock your pantry with the right flour for the right job. Most recipes will specify what type of flour you should use, but just in case, here’s a quick primer on a […]