Chef's Blog, Chef's Notes Plus

Tips for Frying on the Stove

It’s safe to bet that most of us don’t have deep fryers ready and waiting, but that doesn’t mean you can’t pan- or deep-fry items for a crispy, crunchy, golden brown exterior. Frying on the stovetop is safe and easy with these tips in mind: Heat the correct amount of […]

Chef's Blog, Chef's Notes Plus

Piping with a Pastry Bag and Tips

Pastry bags and tips are great tools to have in the kitchen. They make it easy to add fillings to pastries and cakes as well as to shape doughs like pâte à choux uniformly. Cloth and vinyl bags can be washed and reused. Disposable bags are inexpensive and work equally […]

Chef's Blog, Chef's Notes Plus

How to Store Chocolate

Chocolate is a very stable product and has a long shelf life when properly stored. Under proper conditions, dark chocolate has a shelf life of twelve months, and milk or white chocolate will keep for six months. Some simple precautions will ensure that your chocolate is in pristine condition when […]

Chef's Blog, Chef's Notes Plus

Picking Apples for Baking

Over 2,500 varieties of apples are grown in the United States, and of those, only about 100 are grown commercially. This means that the best apple for baking in your region might be different than the best apple halfway across the country. But there are some basic guidelines you can […]

Chef's Blog, Chef's Notes Plus

Making a Stew Without a Recipe

At it’s very most basic, a stew is bite-sized pieces of food cooked in a liquid, generally over low heat for an extended period. You can stew meat, poultry, fish, beans, vegetables, fruit—virtually anything—in broth, wine, beer, vinegar. Again, virtually anything. Stews are kitchen workhorses. You can make big batches […]

Chef's Blog, Chef's Notes Plus

Not All Fruits Ripen Equally

You’ve probably brought home a pineapple and thought, “If I leave it on the counter for a few extra days, it will be extra sweet!” Or maybe a quart of strawberries or a watermelon. Well, if you have, you may have also experienced the disappointment when that pineapple isn’t quite […]

Chef's Blog, Chef's Notes Plus

Cooking Dried Chickpeas

Why cook dried chickpeas? Simple: They’re hands-down better than canned. Here’s how to make perfect chickpeas every time. And remember, beans of all kinds are great to freeze and use later, so make a big batch! Ingredients 1 lb dried chickpeas 1 peeled onion, halved 3 teaspoons kosher salt, divided […]

Chef's Blog, Chef's Notes Plus

Should You Make Your Own Breadcrumbs?

Should you make your own breadcrumbs? Like all cooking questions, there is no right answer. So, sometimes! Store brought breadcrumbs are convenient. They are ready when you need them, and they get the job done.  That said, store-bought breadcrumbs are stale and powdery and, as a coating, can have a […]

Chef's Blog, Chef's Notes Plus

All About Gnocchi

Gnocchi may have a longer history than pasta in Italy. A cookbook from the fourteenth century includes a recipe for gnocchi made by mashing together cheese and egg and mixing them with flour to make a dumpling. Today, you can find gnocchi made from potatoes, semolina, polenta, squash, ricotta, and […]