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Ten Tips for the Perfect Spaghetti

Now I’m not here to dismiss anyone’s favorite spaghetti.  I know we all like Mom’s or Grandma’s version, and know in our heart of hearts, theirs is the best.  I understand that that notion, and I’m fine if that’s your stance.  However, Grandma’s not always around to make you a plate of the perfect spaghetti.  Sometimes we’re on our own, and what’s a person to do?  Go Spaghetti-less?  That’s not

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How to Thicken a Sauce With Corn Starch

There are several ways to thicken a sauce, each with its own characteristics.  On method, which I have to admit, I under-utilize is to use cornstarch and a little water.  Using cornstarch is nice, because unlike say a roux, or other flour based thickeners, you don’t really need to cook out the raw taste of the flour for several minutes – with cornstarch you’re ready to go right away.  I'll some

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How to Make a Roux

Roux making is a fairly fundamental cooking technique that I hope to teach you in this cooking video.  At its most basic, a roux is a very simple thing – the combination of fat & flour.  For most rouxs the fat used is butter, but it doesn’t have to be…using the drippings/fat from cooked meat for example is very common.  The purpose of roux is also very simple – they allow us to thicken liquids into sauces.  In this video (and below), I show you how to make a roux.

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How to Make a Brown Butter Sauce

A brown butter sauce is one of those simple recipes that really needs to be in your repertoire.  It’s really very simple, because there’s one key ingredient – butter.  It’s really very versatile, because while there’s only one key ingredient, that will go well with hundreds of others.

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How to Deglaze a Pan

Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do.  The process of deglazing uses a liquid to “free-up” or pull off crystallized bits of protein, called fond, from the bottom of the pan. 

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