Interested in cooking fresh geoducks at home, but not sure quite how to prepare the giant clams? Here’s our video guide to the whole process. We’ve included text instructions below for easy reference. Directions: 1. Test your geoducks to make sure they’re still alive (how to test geoducks for freshness). 2. Bring a stock pot …

Pre-Toasting: Many recipes and saffron fans will tell you that you should lightly toast saffron threads on the stove to dry them out completely, enhancing their flavor.  Whether or not this is a good idea actually depends on how thoroughly the saffron you have was dried.  The producers of our Iranian saffron threads do not recommend toasting, …

It is better than store bought.   And, simple to make.  But you have to really want to make it because it is hard on the eyes, nose and throat.  Really hard.  If your eyes can’t handle you chopping onions, don’t even think about making fresh horseradish.  I made the mistake of making horseradish inside — …

Shape – Round Fish vs. Flatfish Shape classification is useful for determining how a fish should be prepped for cooking. Round Fish:  Round fish are the most common classification of fish, and what you generally think of when you imagine a fish shape.  They have a long, rounded shape and eyes on either side of …

This post contains vinaigrette making basic instructions followed by a wasabi vinaigrette recipe and a list of other vinaigrette flavor variations to try. How to Make a Basic Vinaigrette: The classic ratio of a vinaigrette is 1 part vinegar to 3 parts oil. For more tang, use a little more vinegar. Mustard helps to emulsify (marry …

A bouquet garni is basically an aromatizing agent that is used to add flavor and aroma to dishes. Bouquet garnis are removed from the dish after they have flavored and aromatized it.That’s why you want to tie it up…it would be quite a challenge to fish peppercorns out of a boiling pot! The classic bouquet …

Real vanilla beans are a fantasic ingredient (particularly for baking) that should not be overlooked.  They bring tremendous flavor to all sorts of desserts, from custards and mousses to ice cream & cakes.  Some chefs even use them in savory applications like sauces for lobster and veal. Using Vanilla Beans: 1. Place the bean down on …

Making aioli & mayonnaise by hand provides similar results to making aioli/mayo in a food processor.  It requires more elbow grease and a little more time, but you have finer control, don’t run the risk of the machine running hot and breaking your emulsion, and don’t have to clean a food processor afterwards. How to …

There are many ways to reconstitute dried mushrooms, but here is the easiest: 1) Put the desired amount of dried mushrooms in a non-reactive bowl. 2) Pour boiling water over the dried mushrooms to cover. 3) Let sit for at least 20 minutes, or until the mushrooms are tender. 4) Strain the mushrooms and use …

Though they may look like clods of dirt, there’s little doubt that for those who enjoy fine cuisine one of the very best ingredients you can get your hands on, the peerless kings (or queens) of the kitchen, are fresh truffles. There’s no denying they’re pricy however, and there are so many truffle terms and …