Tagged With cooking

0

Whether or not there’s any actual science behind it, lots of people swear by the sickness-busting properties of raw garlic. Some of my friends and family will actually chow down on raw cloves in an attempt to send their symptoms packing.

0

No matter who you are or what you do for a living, getting dinner on the table can feel like an impossible task. After a full day of recipe development (or fighting with my sad brain) I’d rather gnaw on a block of cheese or skip dinner altogether than dirty more dishes.

So I watch a lot of food TV and buy a lot of cookbooks, always looking for something to snap me out of my permanent Weeknight Dinner Ennui. These days, nobody does that better than Priya Krishna.

0

The fine art of sushi isn't something to take lightly -- good chefs train for decades, and good sushi restaurants have customs all their own. This guide walks you through that training, how your sushi is made, all the different types, and of course, how to enjoy your sushi to the fullest.

0

I am perfectly capable of making lentils, but I never make lentils. Instead, I buy Trader Joe’s steamed lentils, which are more expensive than dry lentils, and feel oddly guilty about it. This guilt, of course, is silly. Though the pre-cooked lentils are twice as much as the dry guys, they are still only three whole dollars. But the point isn’t the price, the point is that — unlike dry lentils — I will end up eating these lentils.

0

Once upon a time, it became common practice to add onions and garlic to a hot pan at the same time. I think it had something to do with “letting flavours mingle,” but I’m not sure. Though they are both alliums, the two cook at dramatically different rates, and adding them together results in bitter, acrid bits of garlic scattered in a pile of undercooked onions.

0

While steak enthusiasts are eager to bend your ear about home dry-ageing experiments or that massive tomahawk they splurged on, it’s medium-rare to hear someone rave about chuck steak. Talk about a missed opportunity: Chuck is an incredibly flavorful, versatile and affordable part of the cow. Treat it right, and there’s nothing it can’t do.

0

Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty clear about my preference for thighs — as dark meat inherently has more fat and flavour — but this buttermilk brined breast has me looking inward, questioning everything, and eating so, so much turkey, along with my words. (This is very impressive at this point in the month, as I have cooked about 18kg of turkey in the last three weeks.)

1

I am fully aware of how this sounds, but I only eat homemade mayo. It’s partially a budget thing and partially out of convenience—even in large quantities, mayo is incredibly cheap and easy to make — but more than anything else, it’s about flavour. Homemade mayo will always taste fresher and just plain better than anything you can get out of a jar.

0

If you are one to get caught up in details and definitions, cooking from recipes can kick the pedantic portion of your brain into overdrive. Words and phrases that are intuitive to more seasoned home cooks can prove utterly mystifying to newbies, particularly those related to the construct that is time.

3

Sealing a bunch of food in a pressure cooker such means you can't really stir the contents, which can lead to a bit of scorching from time to time. This isn't a huge deal, but it can lead to some unsightly burned-on gunk. Luckily, it's pretty easy to get off, you just need to enlist a good friend.