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Archives for Techniques, Tools, and Tips

parchment pd

Parchment Paper: For Wrapping, Lining, and More

by Elizabeth Skipper September 11th, 2013| Techniques, Tools, and Tips
Parchment paper is indispensable to the French cook, and once you learn its many uses, you'll wonder how you lived without it. While it used to be difficult to find outside specialty stores, it's now readily available in grocery stores. If you don't use it very often, a roll
garlic n oil Jean Scheijen

Garlic Oil & Flavored Oil, Continued

by Elizabeth Skipper August 28th, 2013| Techniques, Tools, and Tips
I ended my column on roasted garlic and garlic oil with a strong warning about the danger of botulism poisoning from raw garlic-infused oil. Let's pick up where I left off.

Usually it's fairly easy to tell when food is spoiled. Botulism isn't obvious, however – the food can
garlic n oil Jean Scheijen

Roasted Garlic and Garlic Oil the Easy Way

by Elizabeth Skipper August 14th, 2013| Techniques, Tools, and Tips
Recently I tried out a clay garlic roaster I've had for awhile. Following directions, I cut across the top of a head of garlic, placed it in the roaster, poured over a bit of extra virgin olive oil, put on the cover, and baked it at 350°F for the
peppermill framed

Pepper: Any Color, Just Grind It Fresh

by Elizabeth Skipper July 31st, 2013| Techniques, Tools, and Tips
Salt & pepper. Trips off the tongue, doesn't it? They're so often linked we don't pay much attention to just the pepper portion of this seasoning duo. Lots of us use pepper as an adjunct to salt without really thinking about it.

Common and reasonably priced now, piper nigrum has
strawberry jam

Berries, Jams & Jellies

by Elizabeth Skipper July 17th, 2013| Techniques, Tools, and Tips
Summer's in full swing, although many of us here in NH are wondering when we'll get to enjoy it. It's either been too wet or too hot and humid to want to venture outside except at dawn or dusk, and of course that's when the mosquitoes attack. But weather

Spatulas — Not All Created Equal

by Elizabeth Skipper July 3rd, 2013| Techniques, Tools, and Tips
Knowing what I wanted to write about this week, I asked my daughter while she was here what her favorite spatula was. "The blue one I had when I lived in my last place," she answered without hesitation. Ah, so she clearly had a preference. I asked what made

Garlic: Bread and Beyond

by Elizabeth Skipper June 19th, 2013| Techniques, Tools, and Tips
Did my mom use garlic in her cooking? If so, with one exception, I have no recollection of it. The exception was a garlic spread for bread she bought in a little plastic jar, and boy, did I love that stuff. I'm trying to remember now, was it mixed
ribs n fries

Bring Out the Umami

by Elizabeth Skipper June 5th, 2013| Techniques, Tools, and Tips
How is it that different cooks can use the same recipe and come out with such different results? It's because a recipe is a description of how to create a dish, and those directions can be interpreted differently. Some people know instinctively how to get the most out of
wall o skillets

Equipping a Kitchen on the Cheap

by Elizabeth Skipper May 22nd, 2013| Techniques, Tools, and Tips
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
sunflower kitchen

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
steak n sauce

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
salt shaker

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
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