|
Our Techniques section shares time-tested techniques which will make your time in the kitchen an enjoyable experience! |
||
Perfect Hard Boiled Eggs - Every Time
How to Pan Roast
When is it done?
Cooking thermometers take the guesswork out of cooking as they allow you to keep track of the internal temperature of your meat, poultry, fish and casseroles. It is important that a safe internal temperature has been reached to insure that any harmful bacteria have been destroyed before you consume it. Buerre Manie - For a Perfect Sauce
Ever made gravy but it didn’t get as thick as you like? Did you deglaze a pan with some stock but the sauce seems too thin? This is a chef trick that I use all the time. How To Pan Fry
How to Sauté
Sauté is the French word for “jump” and it is also basic cooking technique that uses a small amount of fat in a shallow pan over relatively high heat. The goal of the sauté is to quickly cook diced or chopped foods so that food is lighly browned and thoroughly cooked, while preserving the foods texture, flavor and moisture. sautéing is sometimes confused with the pan-frying method. These are two different methods that are similar in technique, but achieve different results. How To Blanch
Blanch, Par-cook, Par-boil Many recipes direct you to blanch your vegetables. Others call for par-cooking or par-boiling. These techniques are very simple but are often misunderstood or confused. Each is a method for preparing food and each shares a common procedure. It is the desired result that makes them different. Serving Wine
Serving Wine It doesn’t matter if you are serving wine at a dinner party or enjoying a glass in the hammock out back. Observing some simply guidelines will enhance your enjoyment. Soups and Stews: Easy & Demystified
 Soup and Stews: Easy & DemystifiedAs the end of the summer nears, we start thinking of the winter meals ahead. My personal favorite is a hot bowl of soup, or even a nice stew on a cold winter’s night. Soups and stews are comfort foods at their very best, and like many other dishes, they are very easy to prepare as long as you know some of the basic guidelines and techniques.
|
||
Feed Entries 
Technique
You may be and experience cook or you may just be starting out. No matter where you are on the cooking ladder, some times you just need a little help. 
In my family, deviled eggs are a holiday staple. I have to admit that getting the eggs cooked perfectly used to be a frustration for me. Recently, my mother complained about them turning out either over or under done. I shared my 'fool proof' method with her and realized that many other people probably experience the same thing. So, to ensure your holiday eggs are always perfect, here is what you do!
Pan roasting is a cooking method which produces a dish that's caramelized on the outside and juicy on the inside. By far, for cooking meat, it's one of my favorite cooking methods. Why? It is quicker than roasting, because you get a head start on the stovetop. It also frees up your stovetop burners for other pans and other dishes in progress. On top of that, you also get to enjoy a much nicer brown crust that you would normally get from simply roasting, due to the high heat on the stove top.
Many recipes tell you the temperature to cook your foods, many just leave that part out. The internal temperature of your food is important to avoid being the victim of a foodborne illness.
Pan-frying is a cousin to the sautéing technique. The main difference between the two is that pan-frying uses a little more oil or fat is used and the process takes a bit more time. The pan-fry method is better suited to cooking larger pieces of food, usually pieces of meat, but you can also pan fry other foods like, potatoes, tofu, pollenta or risotto cakes.
