Posts Tagged ‘technique’

Knives

Tuesday, December 11th, 2012

Tuesday Tip

Knives

There are two popular kitchen knife styles, Western and Japanese. Many people get German knives if they go the western route. Wusthof and Henkles are both popular brands. Japanese knives tend to be more expensive, but are usually harder, and sharpened at a lower degree angle. This means they will stay sharp longer, and allow for thinner slicing. This also means they will last longer, since you don’t need to sharpen them as often.
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How to Prep a Pomegranate

Tuesday, November 13th, 2012
Pomegranate

Pomegranate

Tuesday Tip


How to Prep a Pomegranate

When I first started finding and using pomegranates I heard and read a few various techniques for removing the seeds. The most common method I saw was cutting the pomegranate in half, taking a rolling pin, and hitting it to release the seeds. All this managed to do for me was release a few seeds and splatter a lot of red juice.
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Mise en Place

Wednesday, July 11th, 2012
Mise en Place for Souffle

Mise en Place for Souffle

Wednesday Word

Mise en Place – (noun; cooking technique/step)

Mise en Place is a French term, which translates to ‘putting in place.’
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Adding Extras to Boxed Macaroni and Cheese

Tuesday, July 10th, 2012
Mac and Cheese with Peas

Mac and Cheese with Peas

Tuesday Tip

Adding Extras to Boxed Macaroni and Cheese

Boxed macaroni and cheese is one of the few pre-made, packaged food items we buy.  To jazz it up a bit we will often add in fresh, crushed garlic and extra shredded cheese (whatever we have on hand). (more…)

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Cook Veggies Ahead of Time

Tuesday, June 26th, 2012
Roasted Carrots

Roasted Carrots

Tuesday Tip

Cook Veggies Ahead

I will often cook up a bunch of veggies ahead of time, either on the weekend, or if I already have the oven on. This is helpful in a few ways.
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