Cooking Techniques

How To Boil Pasta

February 9, 2015 1 Comment
How To Boil Pasta

Pasta Cooking Technique Plus Lemon Angel Hair Pasta Recipe When you think of cooking pasta, the first thing you typically do is throw a pot of salted water on the stove and bring to a full, rolling boil. This is perfect for dried pasta but fresh pasta is too delicate to be cooked above a […]

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Simple Pan Sauce For Chicken

January 7, 2015 0 Comments
Simple Pan Sauce For Chicken

How to Make a Simple Pan Sauce For Pan Fried Chicken Most of us are comfortable with pan-frying a chicken breast or what some people call “saute a chicken breast”, but how many go the extra step to make a simple pan sauce to serve with it? Making a pan sauce is easy to do […]

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Blanching Times For Fruits and Vegetables

December 31, 2014 0 Comments
Blanching Times For Fruits and Vegetables

How Long Does It Take To Blanch Foods? One of the most underrated cooking techniques is blanching. A 2-step process where you plunge ingredients into boiling water and then immediately stop the cooking by giving them a cold bath. Chefs and home cooks use blanching for a variety of reasons including peeling fruits and vegetables, […]

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How Blanching Can Make You A Better Cook

December 23, 2014 0 Comments
How Blanching Can Make You A Better Cook

Why Professional Chefs Love to Blanch Ingredients You’ve probably read the directions in many different recipes. “Plunge into rapidly boiling water for one minute. Remove and plunge into ice water to stop the cooking process.” – that’s Blanching It’s a technique that is called for frequently, but I think it is frequently misunderstood. I think […]

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Know Your Knife Cuts

November 10, 2014 0 Comments
Know Your Knife Cuts

Most Important Knife Cuts For Home Cooks Knife skills are arguably one of the pivotal skills that separate the professional chef from the home cook.  Many home cooks are intimidated by the flourish with which knives are wielded on Top Chef and Iron Chef.  We are afraid that we might hurt ourselves if we try […]

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How to Broil Lobster Tails

May 14, 2014 2 Comments
How to Broil Lobster Tails

Learn the Secrets to Great Broiled Lobster Tails For Mother’s Day, my wife was in the mood for a lobster dinner so I picked up a few lobster tails on my Costco run last weekend. Unfortunately, they only had warm water lobster tails for sale and I prefer cold water lobster.  You can read all […]

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8 Tips For Better Bread Making

January 30, 2014 5 Comments
8 Tips For Better Bread Making

How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers […]

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Simple Reduction Sauce

January 2, 2014 6 Comments
Simple Reduction Sauce

How to Make a Simple Reduction Sauce A reader wrote to me to say that he cannot make a reduction correctly.  He said that it never reaches a saucy consistency unless he uses a slurry or a roux to thicken it.  He wants to know if he is missing something. I love reductions and reduction […]

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London Broil

September 5, 2013 5 Comments
London Broil

London Broil – Meat Cut or Cooking Technique? There are many common misconceptions about London broil and what exactly it is. When I was a kid, my mother would make London Broil for our family on occasion. She would walk into our local butcher, ask for “London broil,” and was inevitably handed a piece of […]

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8 Tips To Grill Like A Pro

April 5, 2013 0 Comments
8 Tips To Grill Like A Pro

Become A Better Grill Master With These Simple 8 Tips I’m often asked by home cooking enthusiasts how to grill like the pros do. My first response is always practice, practice, practice. Think about it, professional chefs working the grill station on any given night may cook dozens of steaks. That adds up to hundreds […]

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