#culinary-technique

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fromTasting Table
6 days ago

The Meat That You Don't Actually Have To Cut Against The Grain - Tasting Table

Slicing chicken breast paper-thin with the grain yields tender, nearly imperceptible texture; thickness, not grain direction, determines chewiness in very thin preparations.
fromTasting Table
2 weeks ago

When Baking With Fresh Herbs, An Expert Suggests Applying Them According To This Characteristic - Tasting Table

Technically, you could just chop the herbs and fold them right into the batter, just know that they won't keep their bright pretty color once they're baked,
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fromTasting Table
2 weeks ago

Why Vinaigrette Clumps On Salad And How Jacques Pepin Avoids It - Tasting Table

Jacques Pépin, the legendary French chef and television icon, said that the trick is resisting the urge to whisk your dressing into oblivion. "People go berserk when the sauce is not homogenized together, but a vinaigrette should be separated so that you can toss the salad and the whole thing is glossy," he explains in this video on Instagram, while whipping up a simple vinaigrette with shallots, garlic, mustard, vinegar and olive oil.
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fromLos Angeles Times
1 month ago

Don't throw out those cobs. For summer stock, make it with corn

Raw corncobs can be simmered into a golden, intensely flavored corn stock that preserves and amplifies corn taste while reducing food waste.
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fromTasting Table
1 month ago

Bobby Flay Is A Stickler Against One Time-Saving Cooking Technique - Tasting Table

Take time in the kitchen, avoid shortcuts, and follow fundamentals to ensure dishes are cooked properly, save time overall, and develop stronger chefs.
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fromTasting Table
1 month ago

Chefs Agree That Chicken Wings Are The Best Part For Making Stock - Here Are Their Tips - Tasting Table

Chicken wings provide meat, bone, and collagen for rich, gelatinous chicken stock; adding backs, feet, or necks builds greater flavor and body.
Cooking
fromTasting Table
1 month ago

One Simple Trick That Makes Homemade Seafood Stock Taste Richer - Tasting Table

Roasting seafood shells before simmering concentrates flavors through Maillard reaction, producing richer, sweeter, and more complex stock ideal for chowders, risottos, and bisques.
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