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Pan sauces are a sure-fire way to take any pan-seared meat from good to great. Pan sauces make use of fond, the delectable browned pieces left on the bottom of the pan after searing meat. Here are a few easy strategies and procedures for making a pan sauce and salvaging an over-reduced one. Pan Sauces:… Continue reading Pan Sauces: Level-Up Your Meals

Hello there and welcome to part two in our conversation about essential kitchen gear. If this is your first time visiting with us, or if you haven’t caught up with part one in this line-up, you can click here and see what all the fuss is about. Kitchen Essentials: All About What You Need If… Continue reading ESSENTIAL KITCHEN GEAR: NEEDS , NOT WANTS II

Welcome back! This is part two of a series that discusses learning how to cook instead of learning how to cook specific recipes. We are using buying whole chickens as our example scenario. For those of you here on the site for the first time, it may be a good idea to click here to… Continue reading WHOLE CHICKENS: TECHNIQUES VS. RECIPES II

There may be no other piece in your arsenal as important as your chef’s knife! This is part two of a series that discusses learning what to look for in a quality chef’s knife and also goes over some common faux pas that many people commit that can flush that investment down the drain. For… Continue reading Chef’s Knife Selection & Care Cont’d

Who needs a guide to essential kitchen gear? Maybe you know of a recent college graduate who is finally starting life on their own, perhaps in their first real apartment? Or a transplant from another country who wants to stock a new kitchen from the ground up? Or perhaps a buddy who has lately developed… Continue reading Essential Kitchen Gear: Needs , Not Wants

There have been many articles written about all of the stuff you absolutely, positively must have in your kitchen. (Click here to check out my version.) 12” skillets? Check. Chef’s knife? Double-check. But what about things that may improve the quality of your culinary life that might not make the cut to be considered essential?… Continue reading Stuff You Want (but don’t need)

Is there a one-size-fits-all method for cooking a steak, a pork chop, or a piece of fish? It’s a tempting idea, but it’s also impossible. The optimum strategy is determined by the desired outcomes. Let’s take a look at a steak. If you value uniformity and a flawlessly cooked center from edge to edge with… Continue reading Pan-Searing: The Best Method For Steak?

Learning solid knife skills might mean the difference between seeing kitchen labor as a drudgery and a joy. It can imply the difference between unevenly cooked foods with poor taste development and exceptional results. There’s a reason why knife work is the first class any culinary student takes and the first job any beginning cook… Continue reading Knife Skills – The Foundational Basics

Butchering whole chickens yourself at home is simple, cost-effective, and offers up a world of options. It will also aid you in the process of becoming a better cook. Mychael Chang There appear to be two ways of thinking about cooking at home, and each has implications for kitchen organization and practice. The “Turkey” School… Continue reading Whole Chickens: Techniques vs. Recipes Part I