How to boil and steam 12 fresh vegetables All types of seasonal vegetables benefit from blanching and steaming. When it comes to choosing between the two methods, remember that steaming is more gentle and better preserves the texture and color of the vegetables. Boiling is a more aggressive process and tends to break down the … Read more
How to cut coarse-skinned vegetables in half Winter squash, like winter squash, is difficult to cut, with its nearly impermeable skins and odd shapes. Use a Chinese cleaver and hammer or sledgehammer instead of a chef’s knife that can slip. The squash will be fresher and cheaper if you cut and peel it yourself. But … Read more
How to Make Clarified Butter Some cooks prevent burning when frying with clarified butter. Quite simply, clarified butter is unsalted butter that melts slowly, causing the water to evaporate and milk solids, which are burning at a high temperature, to sink to the bottom. If you want to try your hand at making clarified butter, … Read more
How to Sauté Beef When sautéing beef, you want to choose thin cuts to allow the meat to cook through over the high heat. Thicker cuts may not cook all the way through, leaving the middle pink (or red). To create a good sear, let the steaks cook without moving them around in the hot … Read more
How to Make Sautéed and Braised Kale with Rosemary and Garlic Sometimes, two different methods are used to cook greens such as turnip. In this recipe for Sautéed and Braised Cabbage with Rosemary and Garlic, you can saute the slightly trimmed cabbage in some oil flavored with rosemary and garlic until the kale is wilted. … Read more
How to Sauté Chicken and Turkey Sautéing is a great way to impart flavor to poultry. It stays juicy with a flavorful outside, especially with the addition of different herbs and spices. Sautéing is particularly good with the chicken or turkey’s skin left on. You can also make a delicious sauce with the leftover oil … Read more
How to boil steamed seafood Poaching seafood is a great way to preserve its flavor and texture, especially with firm fish like salmon, tuna, halibut, cod, and swordfish. The only drawback is that it does not take on any flavors during cooking, as when it is marinated and fried. Therefore, boiled seafood usually requires a … Read more
How to Sauté Firm, Rich Fish Rich fish — those that are high in fat, such as salmon, tuna, and bluefish — are exceptionally good when sautéed. And you can enhance it with a myriad of sauces that you can make in 15 minutes or less. Since this fish has a relatively high fat content, … Read more
Combining frying with roasting (mass roasting) It is best to grill thinner pieces of meat, 1 to 1-1/4 inches thick, or roast them over the stove. If you try to fry thick meat, there is a good chance that you will sear the surface before the middle is cooked. So thicker steaks and pork chops … Read more
Free Software: Migrating Your Mail to Thunderbird Thunderbird is a great (and free!) email program that offers you much better security than programs like Microsoft Outlook. Since Thunderbird does not allow scripts to run automatically, attachments that contain worms or viruses cannot be run in Thunderbird. Using Thunderbird can help prevent worms and viruses from … Read more