#kitchen-techniques

#kitchen-techniques

Frozen patties aren't the budget option they seem. A 16-ounce pack of organic grass-fed beef from Whole Foods on Amazon runs $9.99, which breaks down to $2.50 each, compared to $2 per patty for fresh ground beef.

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

"Because if people ask you, 'Do you have a beer?' you say, 'Yeah, yeah. It's next to the truffle in the refrigerator.'"

Cutting a pizza fairly involves more than just making a straight slice; it requires consideration of how toppings are distributed across the pizza. If one side has significantly more toppings, the division is inherently unfair.

Le Creuset is a favorite for many home chefs due to its beautiful colorways, timeless design, and durability, despite its high prices.

Contestants on Hell's Kitchen are trained to prepare mise en place and menu items, and they receive recipe books to memorize and practice before the competition.

The Quickfire challenge dictated not really by guest judge Fortune Feimster, but by a trio of precocious, TV-ready children, left contestants confused and challenged.

I like to fold the bag over my hand as I fill it with frosting and I press everything down towards the tip as I am filling. This gives more control over the bag and allows her to apply pressure and remove the air.

Few low-prep dishes satisfy and delight on busy weeknights like one-pot pastas, and one of the best ingredients to take your pasta dishes to the next level is vegetable broth. Boiling dry pasta directly in vegetable broth instead of water imparts bolder flavor as the pasta soaks it up. Plus, you'll end up with a pot full of starchy cooking liquid from the boiled pasta, which can provide a solid base for building a pan sauce.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

When churning out cover after cover at the saute station you can't exactly be picky about what's on the shelf above the stove. But that doesn't mean professional chefs don't have opinions about the pans they use every day during service.

Of the five mother sauces, velouté is extremely under-appreciated and not talked about enough. It's what we as Americans call gravy, which we know has so many various uses. Velouté, which means velvety in French, is made with a light roux (or a mixture of flour and fat, like butter), stock or broth, and some seasoning like salt and pepper, and a bay leaf.

Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.