Dry aging meat at home can be a rewarding culinary experience, and save you tons of MONEY, but it requires careful attention to detail and…
Browsing Category Tips & Tricks
10 Essential Cookbooks
I love cookbooks. My collection sprawls beyond my shelves and vary from old to new, English to other languages, classic to modern. Most cookbooks are…
Dough Part 3: Flour, Yeast and Bread Basics
It is time to really take the plunge. That is, move on to yeasted dough. There are many intricacies to bread and we will talk…
Doughs Part 2: Non-Yeast Breads
As we tackle our fear of dough, we work our way from the easiest to hardest. Well, maybe hard is not the word. Let’s say…
Dough Part 1: Crusts
Most home cooks I talk to will tell me they are most afraid of doughs. Whether it be yeasted or flaky, pie or loaves, they…
A Guide To Starch Thickeners
Throughout the year, we have established many fundamentals of cooking. We learned what mirepoix is and used it to flavor stocks and slow roasts. Now,…
Stock Up On Broths
There is only one fridge staple that can clean out your fridge. It can be made from the scraps of meals but is the base…
Brine Time
When it comes to meat cookery, we always want to maximize flavor while keeping things juicy. What if I told you that one simple, additional…
Sous-vide: The Magic of Precision Cooking
A fundamental requirement of most cooking is heat. The difference between good cooking and great cooking often comes in how well we can control our…
It’s All Gravy
With thanksgiving approaching, gravy is a must. Not only do I like gravy poured over the turkey, I want it smothering the mashed potatoes and…