As the holidays draw close, we’re revisiting our knife skills to make sure we’re ready to take on the carrots, potatoes, and all of those fresh green herbs. Here are a few of our must-see videos to ready you for any Thanksgiving recipe! At the end, you’ll find a printable […]
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 […]
Potato varieties differ in starch and moisture content, skin and flesh color, and shape. Sweet potatoes and yams, although not botanically related to the potato, share several characteristics with it and can be treated in the same manner. Each cooking technique produces a markedly different texture, flavor, and appearance in […]
Though we love a good dinner freestyle, there is nothing more fun than exploring a new cookbook or diving into a recipe for a dish we’ve never tried. A well-written recipe should be easy to follow, but there are a few things to keep in mind that can help ensure […]
Tempering is a technique that allows you to add eggs to a hot liquid without scrambling them. We see tempering in recipes for crème brûlée, vanilla sauce, pastry cream, and some savory cooked egg dishes. The technique itself is simple but fast-moving, and it requires some preparation before beginning to […]
The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together. 1. […]
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 […]
Invest in a good-quality and reliable thermometer. The cost of a dry, overcooked, or otherwise ruined pork butt or strip loin of beef is possibly more expensive than the price of the thermometer that could have saved the meal and saved you the embarrassment. Monitoring temperatures is a critical part […]
Throughout history, food for the “common,” everyday people has been produced and consumed as a communal affair. Retreating to one’s private quarters to eat a meal alone or in a very small group is a relatively recent development, found mostly in industrialized regions. Interestingly, many cultures struggle to understand the […]
It’s a popular topic of conversation in the baking community: volume or weight? Many say ingredients should be measured by weight, no question. It is more accurate and more convenient (less dirty dishes!). But in the U.S., most recipes (ours included) for home cooks and bakers are written using volume […]
Grading student journals and project assignments isn’t a favorite pastime, but if you are the adjunct instructor of College Writing at The Culinary Institute of America, ya gotta. More correctly stated, I gotta. The semester usually starts with the same complaints: You want me to read HOW MANY PAGES? I […]
Great food and wine go hand in hand, but when the-things-to-know-about-wine are seemingly infinite, it can be difficult (and intimidating!) to choose a wine. In this series, we’ll explore the fundamentals of wine, from grape varietals to tasting, so that you can tackle a wine list with confidence. Up first […]