Sauces

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...

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...

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.

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. Finally, almost...

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. As you...
Dave Beaulieu October 8th, 2010 Other

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Tired of dull, dry pork? So are we! Learn how to make the best chops on the block.

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