There are a whole lot of types of beans out there, but one of my favorites, has got to be the Fava Bean. I really knew nothing about these until that Hannibal Lector movie a few years back, but once I tried them I was hooked. They have a beautiful color, a fairly mild flavor, and a creamy firm texture, that I find really appealing, and so I’m always looking for ways to use them.
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There are more ways to cook potatoes than I could possibly recount. Mashed and smashed, baked and boiled, fried and fricasseed…if there is a cooking technique, there’s probably a potato recipe for it. In this cooking technique video, I show you how to blanch potatoes, which is a really useful technique, that can save you a ton of time, and make help you make some really great potato recipes.
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In this cooking video, I show you how to blanch (also called par boil) green beans. It’s pretty much the same technique I use across most of my green vegetables; it’s very simple to do; and it helps ensure that you have bright green, properly cooked green beans. Blanching green beans can also be a great time saver, as you can blanch the beans well ahead of when you actually need them, and the
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One of my favorite vegetables is Asparagus. In the Spring time, when it’s fresh, and local, I can’t get enough of it, and I cook it in some way, shape, or form at least twice a week. Not only is the taste great, but it goes well with all kinds of dishes; from the heaviest red meat, to the most delicate fish. And asparagus is also really good for you. But How to Cook Asparagus? There are a
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I blanch asparagus, just about anytime I’m cooking for a dinner party, and many times when it’s just my wife and I. Blanching the asparagus, allows you to cook it most of the way well in advance, which is a huge time saver when I need it and n this cooking technique video, I show you how to do it.. You can get the asparagus 90% cooked in the afternoon, and then just finish it off right before