Is it possible to have too many toys in the kitchen? Even I think so, although it's tempting to accumulate more when it can be done so inexpensively. I've been adding to my kitchen collection for years now, and still find things I'd like to have. All I need is more room.
But let's say you're starting from scratch. If you look at cookware catalogs, or browse those departments at large stores or retailers, it seems a large outlay of cash is needed to outfit your kitchen. Sometimes I think I'd like to start all over again just to see
Thanks, Mom
by Elizabeth Skipper May 8th, 2013 | Techniques, Tools, and Tips
The kitchen of the house I grew up in was nothing special. In fact, as I reconstruct it now in my mind's eye, it was pretty limited. The counters were surfaced in that wretched tiny tile which was so hard to keep clean, the counter space was minimal as were the cupboards; and the stove was in a bad location, too far from the counters and sink, with no place near it to set anything down. The refrigerator was one of those old ones with a freezing compartment inside it rather than a separate freezer, which required defrosting on
Pan Sauces: Quick and Delicious
by Elizabeth Skipper April 24th, 2013 | Techniques, Tools, and Tips
One of the easiest and quickest ways to cook thinner, smaller pieces of meats is to pan-fry or pan-grill them. However, served up as soon as they're cooked, without any embellishment, the results can be boring. Chicken, no matter how good it is, or steak, is just that. Pan sauces open a whole world of new flavors which enhance plain meats, and they're easy to make.
There are other kinds of pan sauces, but today I'm writing about those built on the flavorful bits, left in the pan after you've cooked a meat, which are too good to waste. The
There are other kinds of pan sauces, but today I'm writing about those built on the flavorful bits, left in the pan after you've cooked a meat, which are too good to waste. The
Using Salts
by Elizabeth Skipper April 10th, 2013 | Techniques, Tools, and Tips
Given how frequently I'm asked about salt(s), perhaps a column on the salts found on my counter and how I use them is of interest. Here's the line-up: coarse Celtic sea salt in a grinder, fine Celtic sea salt in a shaker, extremely fine Real Salt (that's the name of it) from Utah in a shaker, and Diamond Crystal kosher salt in a glass jar.
Which do I reach for, and why? When I need salt in quantity, say for pasta-cooking or vegetable-blanching water, the Diamond Crystal kosher variety is my go-to. It's inexpensive and not overly salty; and while
Which do I reach for, and why? When I need salt in quantity, say for pasta-cooking or vegetable-blanching water, the Diamond Crystal kosher variety is my go-to. It's inexpensive and not overly salty; and while
Flavor Bases: Endless Permutations
by Elizabeth Skipper March 27th, 2013 | Techniques, Tools, and Tips
One of the first tasks you learn in cooking class is knife skills. To get sufficient practice, you slice, julienne, chop, dice, and mince a lot, and one of the first things beginning students hone their skills on is mirepoix (pronounced meer-pwah.) This mixture of onion, carrot, and celery is one of the major flavor bases of French cooking.
Depending on who you ask, the size of the cubes varies. My teacher called for ΒΌ to 1/6" cubes. Some chefs insist it be 1/8" cubes. For sauces, as long as the cubes are small enough to provide a lot of
Depending on who you ask, the size of the cubes varies. My teacher called for ΒΌ to 1/6" cubes. Some chefs insist it be 1/8" cubes. For sauces, as long as the cubes are small enough to provide a lot of