Category Sciency Stuff
Ever wonder how steakhouses achieve such a beautiful crust on the outside of their steaks? The answer is simple: Heat. Really, really, really, high heat.
Stainless steel: The cookware that strikes fear into the hearts of even the most experienced cooks, largely because it’s known as the cookware that everything sticks to. This post is about why that happens, how to avoid it, and why you should actually cook with stainless steel most of the time. Note: The technique described […]
Sometimes I just have to admit it: My wife is right. My wife Claudia is right about a lot of things more often than I would like to admit. One of the areas where I think I am usually right, and she thinks I am usually wrong, is our disagreement regarding her religious devotion to […]
It doesn’t get much better than this people. If you’ve spent much time reading this blog, you know that I’m all about temperature, because temperature is the only reliable way to gauge how your food is going to turn out. Of course temperature and heat are different things. Heat is about how much energy you’re […]
Stick with me on this one people: Trust me. If you do, you will be rewarded with the juiciest, tenderest most succulent chicken with the crispiest, most delicious crackling skin you’ve ever had. A good roast chicken should be both simple and delicious rather than fussy and difficult. The method described in this post is, […]
Epic Post Alert: This is a tad long but I’m writing it because likely the #1 question I get from budding culinary aficionados is “What do I absolutely have to have in my kitchen to get started?” Well, here it is – The List.
Number 8 was a total game changer for me. While there are certainly many other ways to screw up in the kitchen (and I’m always finding new ones!) these are some of the most common blunders I come across when talking to people about how they cook. I’ve been guilty of all of these at […]
Truth be told, I’m quite fond of fond. But what it is? Properly pronounced, the word is fahn, which is French for “base.” (Ask my wife and she will tell you that I butcher French pronunciations, but that’s neither here nor there.) But that fond – that base – is that beautiful brown stuff you […]
Flambéing, or igniting alcohol in a hot pan, is both a primal and thrilling experience as well a spectacular thing to behold. While it isn’t really a necessary step in most recipes, it does add a depth of flavor which can’t otherwise be achieved. Most recipes that call for a flambé will taste just fine if the […]
The easiest way to chop an onion, hands down. When I started cooking, one of the things I hated most (aside from dicing raw chicken) was dicing up an onion. For years I would slice it into rings and chop those rings up one by one and it took forever. Once I learned this handy […]