Velveting is a Chinese cooking technique that yields silky smooth proteins. Here’s how to velvet at home for restaurant-worthy stir-fries and more — plus pro velveting tips.
Marcella didn't just give the amazing Italian recipes—she gave wisdom.
We were pleasantly surprised when the 3-layer magic cake turned out to be incredibly easy (just 7 ingredients!)—and downright delicious. Here's exactly how to bake a magic cake.
The braising cooking method is a chef’s best-kept secret for achieving succulent and tender meats, poultry, and even vegetables. And perhaps best of all, this easy to master technique requires little effort with big rewards. When you braise a tough cut of meat, cooking it low and slow with an assortment of other vegetables and aromatics, you get not only fork-tender meat but a thick sauce that’s been building its flavor all day long in the oven or on the stove. There’s simply nothing better than meltingly tender pork shoulder, lamb shanks, or fall off the bone short ribs cooked
Whether you're cooking a feast for the holidays or just need some great ideas for dinner, we have you covered with recipes, cooking tips, and more!
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In this post, we will delve into a variety of GERD-friendly cooking techniques that allow you to savor flavorful food without triggering GERD
Understanding what is an emulsion and how to create one is essential in cooking. Using the proper mixing technique and emulsifier will ensure success in making stable sauces and dressings. Dressings and sauces are the culinary solutions to enhance flavors and complement other ingredients. Emulsified mixtures can come in different forms: hot, cold, savory, sweet, textured, or smooth. These simple add-ons help to elevate any dish without being the star of the plate. They can help add depth of flavor, texture, and moisture to make food more tantalizing. Have you ever wondered what an emulsion is? It's an essential cooking technique that's
What I know about cooking is the result of countless hours toiling in my home kitchen, pouring over cookbooks, and peering over the shoulders of every good cook I know. I don’t have a degree from the Cordon Bleu in Paris, haven’t spent much time cooking in restaurants, never worked as a caterer, and was […]
Are you aware that there are many other off-label and weird ways to use your Precision Cooker? Here is a list of our favorite eight!
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All it requires is a hot pan and a lot of maple syrup.
Οι βασικές κοπές βοδινού κρέατος σε αγγλική γλώσσα (αγγλικές και αμερικάνικες κοπές) και στα ελληνικά. Μια πρακτική λίστα για τα διεθνή μαγειρέματα.
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Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.
This list can help you find the right alcohol substitute for your recipe. It includes multiple options. Some options include alcohol, and others are non-alcoholic.
You don’t need culinary school. You don’t need expensive equipment. You don’t even need that much experience. All you need to be a better cook today is a little bit of knowledge. Or, in the case of this list, 57 little bits.
—Chili powder: ancho chile, paprika, cumin, and Mexican oregano—Za'atar: thyme, sesame seeds, and sumac—Herbs de provence: rosemary, marjoram, thyme, oregano, sage, and tarragon—Garam masala: chinnamon, nutmeg, cloves, cardamom, mace, peppercorns, coriander, turmeric, and cumin—Ras el hanout: cardamom, clove, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn, and turmeric—Curry powder: turmeric, coriander, cumin, fenugreek, and red pepper—Cajun seasoning: black pepper, paprika, cumin, cayenne pepper, and thyme—Chinese five spice: cassia, clove, fennel, star anise, Szechuan peppercornsEducate yourself when it comes to herbs and spices at Cook Smarts!
Sous vide is an easy cooking technique. And thanks to modern technology, it's become more accessible than ever to the home cook. For more insight into this low-maintenance cooking method, Francis Lam talked with Molly Birnbaum, executive director of science at America’s Test Kitchen.
Conventional cooking wisdom suggests that marinating meat for a long time can yield undesirable results. But all acids are not equal, and yogurt-based marinades can produce great results, even when applied to meats overnight.
Fourteen of Ramsay's best cooking tips — from effortlessly peeling kiwis to quickly ripening fruit.
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Today’s Topic: Seafood The Goal: 20 lessons, 20 days to become a better cook at home Enter to win The Kitchn Cookbook: Simply share and tag photos of your Kitchn Cooking School progress on Instagram and Twitter with #kitchnschool to enter for a chance to win. We’re giving away one copy for every homework assignment during The Kitchn’s Cooking School. See rules and regulations.
Sous vide is a French style of cooking popular for its ability to produce juicy, tender meats. We offer suggestions for other foods you can cook sous vide.
Whisk butter into a little simmering water and—poof!—you've got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches. Beurre monté, emulsified melted butter, is a classic French preparation that can be drizzled over cooked meats, vegetables, pastas, and other dishes to add richness and a glossy appearance or used as a rich, creamy sauce base for pairing with a wide range of savory or sweet seasonings. Vigorously whisking cold butter into a measured amount of simmering water broke up the butterfat into tiny droplets that dispersed throughout the water, establishing a thick, creamy emulsion. Whisking stone-ground mustard into the beurre monté produced a bold, rich, easy-to-make sauce.
Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.
Nourished Kitchen emphasizes heritage cooking with a focus on fermentation, bone broth, sourdough, and herbal remedies.
I mean, it couldn't be *that* hard, could it?
AKA why restaurant food tastes so damn good.
Let's uncomplicate healthy eating. I make easy and accesible recipes to help nourish your body and soul. Some of most popular recipes can be found below.
Ever tried a beef shank recipe? A beef shank (or osso bucco) makes the best stock and stew you can imagine. Here’s an easy stew made with beef shanks.
My introduction to cooking with miso paste came later in life. Last year, actually. After buying the largest container available I soon learned that most recipes call for a couple tablespoons, at most. I had more miso than I knew what to do with, but I refused to let it get lost in the depths of the refrigerator. Instead, I went on a mission to find ways (both obvious, and totally unexpected) to incorporate miso paste into everyday meals.
Share the post "Ściąga kuchenna z serii wydrukuj i powieś na lodówce" FacebookXShare… Bardzo często w moich przepisach piszę o możliwości sprawdzenia stopnia upieczenia mięsa przy pomocy termometru kuchennego. Na szczęście nie muszę pamiętać o tym jaki rodzaj mięsa powinien mieć jaką temperaturę wewnętrzną, gdyż ma na lodówce własnie poniższą ściągę. Zerkam, sprawdzam termometrem i już wiem,...Read More »
Salt Fat Acid Heat author Samin Nosrat and illustrator Wendy MacNaughton on bucking every modern cookbook trend.
Yes, you can (and should) eat the rind
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Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it, the science behind it, and when you should use it.
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When I was in high school, I had a chemistry teacher once who told us, "If you can cook, then you can do chemistry." I remember finding this very odd, because I knew nothing about
