I suppose you can look at this either of two ways – you can view spending money on kitchen tools and equipment as fun or you can dread the idea. I think I’m somewhere in the middle. For me, the tools that are used in the kitchen represent something that I “use,” therefore they have […]
The Rules of Sautéing
Oh boy. If I had only known of these rules years ago, when I began sauteing. Or, should I say what I thought was sauteing. I often wondered why much of what I attempted to cook looked either under or over cooked. Things just never seemed right – as hard as I would try. After […]
Dicing Carrots for Size Consistency
I’ve been cooking for about 25 years. During all those years, I never really gave much thought to what was going on and why I was doing certain things. It wasn’t until I actually began looking more deeply into the endeavor that I started realizing that there’s actually a method to the madness. Let’s take […]
How To Chop Fresh Herbs
The goal behind chopping fresh herbs is to do so in a way that doesn’t bruise them and make them bleed. If you go about chopping on your cutting board and end up finding that you’ve made a green mess, you either over-chopped or worked with a dull knife. If you’re knife is very sharp […]
What Does Cutting “On the Bias” Mean in the Culinary World?
If you’re not a trained chef or don’t hang out with many folks who have made food and cooking a priority in their lives, you most likely have no idea what the term “bias” means. You may, however, hear it referred to in the future (due to the increasing popularity of cooking), so it’s not […]
Tips On Peeling & Mincing Garlic
Years ago, Laura and I used to visit a restaurant that was located not too far away from our home towns in New York. The restaurant was Italian in nature and in just about every dish they served, they included cooked whole garlic cloves. I can remember the joy I felt as I bit through […]