#cooking-technique tag

Think Twice Before Ordering This Popular Seafood Appetizer At Red Lobster - Tasting Table

Red Lobster's fried calamari remains limp, chewy, and overpriced despite other menu improvements, owing largely to improper cooking of squid and soggy breading.

Food & drink

Bake Your Grits Instead For A Delicious Dish You Won't Have To Watch Over - Tasting Table

Baking cooked grits with butter, cheese, or eggs yields a creamy, rich casserole with a crunchy crust and requires less active stirring.

This Chef-Approved Tip For Evenly Cooked Beans Might Sound Simple, But It Makes All The Difference - Tasting Table

Cook dried beans in ample water—about a 3:1 water-to-beans ratio—so beans can move and cook evenly for an al dente yet fully cooked bite.

The Important Relationship Between Salt And Heat That All Cooks Should Know - Tasting Table

Salt food during cooking so heat enables better salt absorption and distribution, producing more balanced and optimal flavor than salting after cooking.

2 weeks ago

Why Fall-Off-The-Bone Ribs Are Actually A BBQ Sin, According To A Pitmaster - Tasting Table

Ribs should have a clear bite with meat remaining on the bone; falling-off-the-bone ribs indicate overcooking and miss ideal barbecue texture.

3 weeks ago

Slimy Okra? Chef Priyanka Naik Says Your Cleaning Technique May Be To Blame - Tasting Table

Wipe okra with a moist towel instead of washing to minimize water exposure, prevent mucilage dissolution, and achieve crisp, non-slimy roasted okra.

4 weeks ago

The One Part Of A Salt-Baked Fish You Absolutely Want To Avoid Eating - Tasting Table

Remove the skin before eating salt-baked fish because the salt coating renders the skin unbearably salty and negates its nutritional value, posing a heart-health risk.

You Have The Secret To Cooking The Crispiest Bacon Ever In Your Kitchen Right Now - Tasting Table

Adding a small amount of water when cooking bacon yields evenly-rendered fat, consistently crisp non-curled strips, and less spatter and burning.

Your Ahi Tuna Isn't Searing Properly, And Here's The Likely Problem - Tasting Table

Overcooking is one of the biggest mistakes you can make when searing ahi tuna, and it may cost you the integrity of the entire steak. Despite its buttery taste, the fish has a low fat content that prevents it from retaining moisture when it encounters excessive heat. Cooking it quickly ensures that you end up with a center that's perfectly tender and flaky.

Cooking

Everyday cooking

Gordon Ramsay's Go-To Technique For Perfectly Cooked Bone-In Chicken Thighs - Tasting Table

Piercing the flesh side of bone-in chicken thighs with a paring knife lets heat reach the bone, promoting thorough cooking and preventing pink meat.

The Boiling Water Hack That Guarantees A Crispy Pork Roast - Tasting Table

This simple step, recommended by Marissa Stevens of Pinch and Swirl and shared in a recent interview with our sister site The Takeout, does more than just pre-cook the surface. It begins tightening the skin, draws out surface moisture, and primes the pork for the kind of high-heat blast that leads to the crunch you crave. What makes this trick especially useful for home cooks is that it mimics the results of restaurant techniques without needing special tools.

Cooking

Cook Your Eggs Like This For A Completely Different Take On Egg Salad - Tasting Table

Frying eggs instead of boiling transforms egg salad by adding crisp caramelized edges, richer flavor from runny yolks, and faster, simpler preparation.

The Absolute Best Fish To Use For Salt Baking - Tasting Table

Choose a 1–3 pound whole round fish that fits a sheet pan to allow a sealed moistened salt crust for tender, moist, steam-cooked flesh.

Food & drink