#cooking-techniques

#cooking-techniques

The Wegmans Angus beef burgers offered a unique taste experience but were criticized for being overly greasy and spongy, impacting overall enjoyment.

What separates gelato from ice cream is that it uses less cream (and more milk) and that it contains less air.

"The Chinese method of steaming fish is to steam a whole fish or filet over boiling water on a steamer. The steaming water needs to be boiling on high heat, to ensure maximum steam vapor."

Tahini sauce, a creamy blend of tahini, lemon juice, salt, and garlic, enhances street food with its nutty flavor and versatile use across various dishes.

While some foods like crispy chicken tenders can be baked and still be formidable comparisons to their fried counterparts, most fried foods shouldn't be oven-roasted.

Hot dogs are a flavorful canvas, easily transformable from simple to sophisticated with marinades, elevating their taste and versatility for cookouts.

Pistachio paste is a unique condiment that smoothly integrates into various dishes, whether sweet or savory, enhancing flavors without overwhelming them.

All dried pasta is made from a paste (dough) of hard durum wheat and water, which is extruded through dies to form various shapes.

Using a mandoline slicer to cut potato chips ensures even cooking in the oven, preventing some parts from burning while others remain undercooked.

Make sure to brine it or dry rub it overnight to ensure the seasoning will be sufficient and that you're capturing the most moisture throughout the cooking cycle.

Heat is a major cause of rice yellowing after it's been cooked. The change in color indicates a delayed Maillard reaction from being stored hot in a fridge.

Bowlby suggests that soaking oats in coconut water with jaggery and fresh fruits like rhubarb or raspberries can be a delightful alternative to traditional porridge.

Oyakodon is a comforting Japanese chicken and egg rice bowl, with a balance of sweet and savory flavors, ready in no time.

Instead of cutting the meat to size, I like to leave it about 1/2 inch thick, place it between two sheets of plastic wrap or inside a gallon-size freezer bag, and pound it thin using the flat side of a meat mallet.