Good mashed potatoes rely on more than simply the kind of liquid used, although, yes, I do think whole milk vs. skim milk will improve them. (I remember my dad marveling that when they removed the cream – the good stuff – from the milk, they raised the price.
When I shared this week’s question with my daughter and gave her a quick rundown of the answer, her response was, “So that’s why my French toast comes out so crappy!” So I guess your question puzzles more than some.
Let’s go back
First off, good for you for searing scallops successfully. That’s tricky to get right; you’ve got to get the pan sufficiently hot and then get those babies seared on both sides and out of the pan quickly before they overcook. You should be able to go on to other methods easily.
Scallops can also be poached, steamed, sautéed,
The mention of crabapples reminds me of a beautiful Christmas-time display I saw at the Concord History Museum years ago. The museum has since changed names and been substantially renovated, but in those days it was rustic. The image which has stayed with me was of a Colonial home decorated for a winter dinner, and in the middle of a plain pine table, amid table settings of pewter, was a wooden
Yup, kefir is thinner than yogurt. It's similar, though I wouldn't describe it as the same as drinkable yogurt; the flavor's a little different. I'm spoiled, as I make my own kefir and prefer it to the store-bought variety. If you like drinkable yogurt, though, you should probably
Salting and draining watery vegetables like eggplant and zucchini is a time-honored technique. It's done for two reasons. One is to rid the vegetable of bitter juices, something that's not really necessary with the newer varieties. Heirloom varieties may still be improved by doing this.
Welcome to the world of cooking with coconut oil. I, too, became aware of its health benefits a few years ago and have been happily incorporating it into my cooking ever since. While I wouldn't say there are culinary advantages to cooking with it – it requires a little adaptation – it's certainly easy to work into your recipes.
Think of it as a stand-in for virtually any
I almost always use red lentils when cooking, making lentil cakes or lentil loaf. I don’t do a lot of cooking with lentils, so I was wondering if there a difference besides color in the different varieties of lentils. I may need to expand my lentil cooking, depending on your response.
Just as all tomatoes have different characteristics, so do the members of the legume family – beans, peas, and lentils. So there are definitely differences other than color among the various kinds of lentils. I was amused to go back through
Ah, peaches – one of summer's fleeting wonders. Eaten outside or standing over the sink, a ripe, juicy peach is one of life's great pleasures. And as delicious as they are au naturel, they also take well to cooking. This is especially true if they're not perfectly ripe, because cooking softens them and concentrates their natural
Classic basting brushes, at least those made in France, are made of boar bristles. If you've never been up close to a live pig, you may not realize that they're hairy creatures. And their coarse hair makes a great brush. It's stiff yet flexible, and holds onto the basting liquid so it's
Methods of cooking fish which are amenable to making the exterior crisp or crunchy would be baking, broiling, or grilling, which are all forms of dry heat cooking. You must compensate for the dryness of these methods, though, as fish – even salmon, one of the fattier fishes – have little of the interior fat which keeps meats moist.
Leaving the skin on enables the cook to prepare it so the skin is crispy. Some people don't care for fish skin, doubtless because they've only