Roast Turkey | How to Roast a Turkey

September 16, 2012 0 Comments
Roast Turkey | How to Roast a Turkey

How To Prepare A Great Roast Turkey For The Holidays Most of us only prepare roast turkey once a year at Thanksgiving but we all want that turkey to be perfect. I’ve tried lots of methods for roasting turkey – breast up, breast down, cooked whole, de-constructed, fresh turkeys, frozen turkeys, organic free range turkeys […]

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Sainte Maure de Touraine Cheese

September 16, 2012 1 Comment
Sainte Maure de Touraine Cheese

Creative Commons: Tangopaso Hey, There’s A Stick In The Middle Of My Cheese! The first time I tried cutting into this cheese, I noticed a stick in the middle of it. It looked like a cheese Popsicle. It turned out to be a straw and not a stick and is used to help the cheese […]

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Tips For How to Make Restaurant Quality Brown Sauce

September 16, 2012 2 Comments
Tips For How to Make Restaurant Quality Brown Sauce

How to Make a Great Brown Sauce As a home cook, one of the hardest things for me to accomplish when first starting out was making a rich velvety brown sauce to serve on steak, lamb, veal, pork, or even chicken. I could put together a pretty good pan sauce using the dripping after sautéing […]

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How Much Heat To Use When Sauteing

September 16, 2012 11 Comments
How Much Heat To Use When Sauteing

How Much Heat Should I Use When Sauteing? I recently received an email from a reader asking about the type of heat to use when sauteing. They wanted to know if I use medium, medium-high, or high heat.  They also wanted to know about the heat of the pan and the fat you cook with. […]

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All About Saute

September 16, 2012 0 Comments
All About Saute

 A Saute Cooking Primer Into The Frying Pan By Contributing Writer Mark R. Vogel Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a sautoir, and with sloping sides, a sauteuse. A high quality sauté pan is […]

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Seafood Orzo Salad Recipe

September 16, 2012 0 Comments
Seafood Orzo Salad Recipe

How to Prepare a Great Salad with Seafood and Orzo Several years ago while we were still living in Park City, Utah, my wife, daughter, and I went to several of the Utah Symphony performances to meet up with friends for an enjoyable evening of music and dining. What a great way to spend an […]

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The Secret Recipes from Your Favorite Restaurants

September 16, 2012
The Secret Recipes from Your Favorite Restaurants

Find Recipes to Some of Your Favorite Meals From Your Favorite Restaurants If you ever wanted to duplicate your favorite recipes from your favorite restaurants at home, America’s Most Wanted Recipes has done the work for you by collecting them and publishing them in their electronic cookbook. This doesn’t mean you should stop going out […]

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Squash – Autumns Ambassadors

September 16, 2012 0 Comments
Squash – Autumns Ambassadors

Butternut – Acorn – Spaghetti Squash By contributing writer Mark R. Vogel The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include pumpkins, winter squash, and those warty, odd-shaped decorative miniatures, begin showing up in supermarkets and roadside stands in late summer. Appearing even before the leaves start changing, […]

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Top 10 Steak Buying Tips

September 16, 2012 29 Comments
Top 10 Steak Buying Tips

My Ten Best Steak Buying Tips For the Home Cook A lot of visitors ask me about buying steaks so I thought I would start putting together some tips together on buying steaks, describing various cuts and what to look for when purchasing a good steak. I asked Jimmy Kerstein, someone who worked forty years […]

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All About Making Stock at Home

September 16, 2012 0 Comments
All About Making Stock at Home

The Importance of Making Your Own Stocks Contributing Food Writer Mark R. Vogel One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. […]

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