While developing the recipes on this blog, we’ve also created many how-to technique guides to help you learn the ins and outs of cooking like a chef at home. Here are some of the techniques we think are the most useful (or the most delicious):
How to Braise Meat
Braising is a culinary magic trick that allows you to take a tough (but very flavorful) piece of meat and slowly cook it in a small amount of liquid until it’s delightfully tender and falling off the bone. This is the technique used for classic favorites like pot roast and osso bucco. Check it out!
How to Make Risotto
Everybody loves risotto! This swoon-inducing cheesy, creamy rice dish typically doesn’t contain any cream. Instead the “sauce” is chicken or vegetable stock thickened by the slow release of starch from the rice as it cooks. Risotto has a mythical reputation that makes people assume you have to be a chef to prepare it. Not so. You just need good ingredients, patience, and the right technique.
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How to Reconstitute Dried Mushrooms & Chilies
With mushrooms and chilies in your pantry you’ve got delicious bold flavors ready to go. All you have to do is wake them up by rehydrating. Here’s how: Mushrooms | Chilies
How to Cut Up Poultry
Not only is buying whole chickens and cutting them up yourself cheaper, you’re left with the bones which make delicious stock. The same technique can be used for most other birds with only minor variations to account for slight differences in anatomy. Here’s how you do it.
How to Remove Silver Skin
Taking a little time to remove silver skin (the opaque, silvery connective tissue found on the surface of some meat cuts) before you cook your meat will lead a more tender finished result.