Cilantro is an herb that people seem to love or hate. I’ve actually heard that some folks are simply predisposed to find the taste and smell repulsive. Fortunately, I don’t count myself amount them.
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I love a grilled steak. Getting the beautiful smoky char on the outside of the meat adds a great flavor and texture, but the grill is not your only steak option. Too many of my friends don’t think about cooking a steak “indoors”, but really there’s no reason they shouldn’t. In fact, pan roasting a steak gives you the opportunity to add some additional flavors that are harder to do on the gri
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.
I’ve already posted a technique on how to make a basic brine, but just like all techniques and recipes I post, I don’t want you to stop at “the basic”. A brine can be your blank canvas, and you can paint a different picture whenever you’d like. Different foods pair better together than others, and you can use those natural food combinations to make your brined foods even better.
Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways. Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness.
I’m not going to lie to you and say that making your own pasta is the easiest thing in the world, but it’s also important that you know it’s not hardest. I generally only do it if I want to make pasta for a special occasion, or want to make my own stuffed pasta like ravioli or anglelotti. Neither the ingredients, nor the techniques are overly complicated, it just takes a bit of time, and pati
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.
Come fall, butternut squash seem to be falling the sky, they’re everywhere. And with good reason. There’s a lot of great things you can do with them, but first you need to get through that tough skin. There are a couple options, both of which I’m demonstrate here. You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick
The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!! Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that. Carrots and celery are pretty similar though, and yo
Fresh herbs bring a lot to the table. They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do. However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep. With a little practice though, you can make the process super simple.