In professional kitchens, recipes and formulas are generally measured using scales, in either ounces or grams. Though there is room for volume measures (yes, professional kitchens do use measuring cups!), measuring ingredients by weight is more accurate and generally more efficient. It also leaves you with less dirty dishes, which […]
Many people think dim sum is Guangdong (Cantonese) food because most Guangdong restaurants in the United States serve dim sum at brunch. However, dim sum is the Cantonese pronunciation for the mandarin term “dian-xin (pronunciation is shing)” meaning light refreshments or pastries. In China, there are “hot food chefs” and […]
Curing meats, poultry, and fish in a salt and water solution is known as brining or wet curing. Brining provides depth in flavor, tenderness, and a moister final product. The base of a brine is salt and water, and sometimes sugar. Kosher salt is preferred because it doesn’t have any […]
In a dream world, recipes would all follow the same format and be written especially for you. It would make precisely how much you needed to make, list ingredients in the amount you happen to have in your fridge, and, of course, work just right every time. But in the […]
Though every cooking technique has value, there is one simple technique that doesn’t get much attention: deep poaching. This technique may not have the glitz and glamour of a finished roast, fried chicken, or hard-seared steak, but it does result in consistently tender and moist foods, without the need for […]
Whether they are the featured flavor or employed to support the theme of a dish, herbs add a generous layer of complexity. Ideally they are used fresh; in many cases, drying will compromise their fresh flavor. This is especially true for tender herbs such as basil, parsley, and chives or […]
Knowing how to cook comes down to mastering a few simple techniques, which opens up a world of original cooking for you. You are no longer tied to having a recipe, buying the ingredients, and then cooking. You can pull together ingredients you already have on hand and use the […]
A good bisque reflects the flavor of the main ingredient. If you have added cream to round out and mellow the soup, it should not mask the main flavor. All bisques are slightly coarse or grainy, with a consistency similar to heavy cream. A crustacean bisque is pale pink or […]
It’s a fact that Americans love eating Chinese food. There are over 40,000 Chinese restaurants in the U.S.; there are more Chinese restaurants than McDonald’s. You can probably name a favorite Chinese restaurant and a dish or two you love. It is also a fact that many cooks feel intimidated […]
Some moments are made for frozen cocktails: happy hour on a summer Friday, a poolside vacation day, and—of course—Taco Tuesday any time of the year. And, in the spirit of celebrating everything, we think you deserve an upgrade. Bottled cocktails can be great (look for small brands and short ingredient […]
Pan-steaming is a technique that cooks food partially submerged in liquid and covered to produce steam. Similar to shallow poaching, pan-steaming is primarily used for vegetables or other tender, quick-cooking items like steamed dumplings or shrimp. By creating hot steam in a closed environment, this technique produces bright, tender-crisp vegetables […]
Some of our favorite baking and pastry recipes include a sugar syrup cooked to a rich, dark color and a complex flavor. This basic technique can be used to make hard caramelized sugar or to make soft and creamy caramel sauce or candy. 1. Setting Up Select a heavy pan […]