#cooking-techniques

#cooking-techniques

Join our celebrated longest running sushi class in San Francisco. Craft enticing, sustainable sushi, sure to wow your guests and excite your taste buds!

Working with ground meat requires vigilance due to the "Danger Zone" of temperatures where bacteria can double rapidly. Meat should never be left unrefrigerated for too long.

Using a double boiler to reheat mashed potatoes prevents burning and sticking, allowing them to heat evenly and maintain the right consistency without excessive stirring.

Hash browns are a comforting breakfast option made from shredded potato, oil, and seasoning, with the possibility of adding various ingredients for customization.

Costco offers a great deal on lamb chops, priced around $9.35 per pound for high-quality, free-range, pasture-raised meat, which is hard to beat.

Julia Child’s potato gratin recipe features tinned anchovies, adding an unmistakably French flavor by transforming a tin of anchovies into an umami-rich layer.

Tandoori pork chop marinade combines yogurt, garlic, ginger, spices, and lime for a unique flavor. The yogurt tenderizes meat gently, enhancing taste without overdoing it.

The pork T-bone holds together two distinct cuts of meat, providing prime muscles: the tenderloin and the main muscle loin, similar to beef's porterhouse.

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, featuring dried chilies, fried peanuts, sesame seeds, and fresh tomatoes.

To make homemade mascarpone cheese, just add 2 cups of heavy cream to a saucepan over medium heat. Once simmering, monitor it until it reaches a temperature between 180 and 185 degrees Fahrenheit.

Pork carnitas, a staple of Mexican cuisine, are made from pork shoulder slow-cooked to tenderness. Sweetened condensed milk enhances the caramelization and adds richness.

"Let warm ingredients (like roasted vegetables or grilled proteins) cool slightly to avoid wilting greens and add them right before serving," says Chef Megan McCarthy.

Kitchari is a dish that tends to trigger extreme reactions; for some, it's culinary minimalism, while others find it a boring fallback when inspiration is lacking.

Good-quality chocolate bars are essential. Choose a nice one you can chop up, rather than chocolate chips, which contain emulsifiers that can turn the mousse stodgy.

To elevate plain rice with a dose of umami richness, try pairing it with a homemade mushroom sauce. This will add a new textural element to your dish.

Mix 4 cups all-purpose flour, kosher salt, instant yeast, and warm water for about 1 minute until a shaggy dough forms; let rest for 15 minutes.

"Home sous vide machines are widely available and generally inexpensive, making this technique accessible to home cooks for achieving perfectly cooked food."

Ice cream cookbooks promise fun, but making it is serious business, as emphasized by Morgenstern in his new cookbook, highlighting the complexity behind a seemingly simple treat.

The texture is pretty magical when done right, all of the tendon is turned into a gelatinous mouthfeel.

There's nothing like a big plate of freshly cooked fish and chips on a warm summer's evening. The British favorite is a classic...