#cooking-technique
#cooking-technique

5 days ago

The Beans You Should Be Using For Classic Ham And Bean Soup - Tasting Table

Dried beans, properly soaked and simmered with aromatics and ham, produce deeper flavor and superior texture for ham and bean soup than canned beans.

The Part You're Forgetting After Adding Citrus Juice To Fish - Tasting Table

"It is always good to add zest to your fish when frying, baking, grilling or poaching after it is cooked," Darkwah recommends. "[This] brings out the umami flavor of the fish." Like juice, zest works to balance and highlight other qualities: brightness versus richness and umami. It's the unexpected ingredient that makes a pasta dish sing and that elevates just about any meat or vegetable dish or dessert with a fragrant lift.

Cooking

A Chef Explains Why 5 Minutes Can Make Or Break The Process Of Transforming Cornmeal Into Creamy Polenta - Tasting Table

According to Sarah Grueneberg, Chef and Owner of Chicago's Monteverde restaurant, the key to nailing the texture of this quintessentially Northern Italian dish is in the first 5 minutes of preparation. In that short amount of time, constant stirring is what rehydrates the cornmeal and suspends it in the liquid - making it much less likely to clump or scold. "If you spend these 5 mins whisking and stirring, it'll simmer and not stick," the expert chef and author of the cookbook, " Listen to Your Vegetables," told Tasting Table. "Otherwise, it will only sink and burn," she added.

Everyday cooking

What To Keep In Mind When Choosing Fish For Your Stir-Fry - Tasting Table

Use firm, meaty fish that won't flake apart in a hot wok or skillet,

Cooking

Avoid This Handling Mistake When Grilling Your Hot Dogs - Tasting Table

Avoid over-handling hot dogs on the grill; let heat produce Maillard browning to achieve a juicy interior and a crispy, caramelized exterior.

2 weeks ago

The Best Technique For Removing Shrimp Tails Without A Knife - Tasting Table

Remove shrimp tails by hand without knives: peel to the tail, bend the tail back until it breaks, then wiggle the shell off to reveal the flesh.

2 weeks ago

Don't Boil Chicken Before Grilling It. Do This Instead - Tasting Table

Poaching chicken before grilling preserves moisture and flavor, prevents rubbery texture, and allows better control of internal temperature than boiling.

2 weeks ago

Why You Don't Need To Soak Rice Paper For Those Super-Speedy Rice Paper Omelets - Tasting Table

While it may sound complicated, with just a couple of ingredients, you can whip up a satisfying breakfast in under 10 minutes - made quicker by the fact that there's no need to soak the rice paper first. The quickfire editing of TikTok or Instagram reels might have you believe that not every step in the recipe is shown, but it's actually important that you use the rice paper directly from the packet.

Cooking

Miscellaneous

Think Twice Before Ordering This Popular Seafood Appetizer At Red Lobster - Tasting Table

Red Lobster's fried calamari remains limp, chewy, and overpriced despite other menu improvements, owing largely to improper cooking of squid and soggy breading.

Food & drink

Bake Your Grits Instead For A Delicious Dish You Won't Have To Watch Over - Tasting Table

Baking cooked grits with butter, cheese, or eggs yields a creamy, rich casserole with a crunchy crust and requires less active stirring.

This Chef-Approved Tip For Evenly Cooked Beans Might Sound Simple, But It Makes All The Difference - Tasting Table

Cook dried beans in ample water—about a 3:1 water-to-beans ratio—so beans can move and cook evenly for an al dente yet fully cooked bite.

The Important Relationship Between Salt And Heat That All Cooks Should Know - Tasting Table

Salt food during cooking so heat enables better salt absorption and distribution, producing more balanced and optimal flavor than salting after cooking.

Why Fall-Off-The-Bone Ribs Are Actually A BBQ Sin, According To A Pitmaster - Tasting Table

Ribs should have a clear bite with meat remaining on the bone; falling-off-the-bone ribs indicate overcooking and miss ideal barbecue texture.

Slimy Okra? Chef Priyanka Naik Says Your Cleaning Technique May Be To Blame - Tasting Table

Wipe okra with a moist towel instead of washing to minimize water exposure, prevent mucilage dissolution, and achieve crisp, non-slimy roasted okra.

The One Part Of A Salt-Baked Fish You Absolutely Want To Avoid Eating - Tasting Table

Remove the skin before eating salt-baked fish because the salt coating renders the skin unbearably salty and negates its nutritional value, posing a heart-health risk.

You Have The Secret To Cooking The Crispiest Bacon Ever In Your Kitchen Right Now - Tasting Table

Adding a small amount of water when cooking bacon yields evenly-rendered fat, consistently crisp non-curled strips, and less spatter and burning.

Your Ahi Tuna Isn't Searing Properly, And Here's The Likely Problem - Tasting Table

Overcooking is one of the biggest mistakes you can make when searing ahi tuna, and it may cost you the integrity of the entire steak. Despite its buttery taste, the fish has a low fat content that prevents it from retaining moisture when it encounters excessive heat. Cooking it quickly ensures that you end up with a center that's perfectly tender and flaky.

Cooking

Gordon Ramsay's Go-To Technique For Perfectly Cooked Bone-In Chicken Thighs - Tasting Table

Piercing the flesh side of bone-in chicken thighs with a paring knife lets heat reach the bone, promoting thorough cooking and preventing pink meat.

The Boiling Water Hack That Guarantees A Crispy Pork Roast - Tasting Table

This simple step, recommended by Marissa Stevens of Pinch and Swirl and shared in a recent interview with our sister site The Takeout, does more than just pre-cook the surface. It begins tightening the skin, draws out surface moisture, and primes the pork for the kind of high-heat blast that leads to the crunch you crave. What makes this trick especially useful for home cooks is that it mimics the results of restaurant techniques without needing special tools.

Cooking

Cook Your Eggs Like This For A Completely Different Take On Egg Salad - Tasting Table

Frying eggs instead of boiling transforms egg salad by adding crisp caramelized edges, richer flavor from runny yolks, and faster, simpler preparation.

The Absolute Best Fish To Use For Salt Baking - Tasting Table

Choose a 1–3 pound whole round fish that fits a sheet pan to allow a sealed moistened salt crust for tender, moist, steam-cooked flesh.

Food & drink

3 months ago

How To Make A Wedge Salad And Cut The Lettuce The Right Way - Tasting Table

The wedge salad is a simple yet visually appealing dish that balances flavors and textures.

fromDaily News

4 months ago

This steak salad is a trattoria staple and the perfect summer lunch

Straccetti di manzo is a quick, flavorful dish perfect for busy weeknights, emphasizing thinly sliced beef and fresh ingredients.