#cooking-techniques

#cooking-techniques

Black pepper can be quite the game-changer when incorporated into ice cream, adding a unique contrast to traditional flavors with its spicy and aromatic qualities.

The Ninja Creami can best be described as a mix between a blender, food processor, and an ice cream maker, uniquely designed for making frozen desserts.

This variation from chef Robynne Maii, co-owner of restaurant Fête in Honolulu, Hawai'i, is a mash-up of her maternal grandmother's kalbi marinade and the gluten-free tempura flour they use at the restaurant.

Gochujang, a fermented chili paste, is vital in Korean cooking and balances perfectly with ginger, garlic, soy sauce, and sugar in this chicken stir-fry recipe.

When most people make scrambled eggs, it's a matter of cracking the eggs into the bowl and mixing. But if you want the softest scrambled eggs, you should consider altering your ratio of yolk to white, adding more yolks raises the temperature that the egg proteins require to bond, which helps prevent overcooking.

Grilled veggie skewers, consisting of brightly colored produce packed with flavors and nutrients, are a great side dish for summer cookouts, enhanced further in taste by caramelizing natural sugars.

When learning how to make a frittata, the goal is a round, fluffy omelet-like disc that is browned on the outside and moist on the inside, with no mangled or underdone parts.

Join our celebrated longest running sushi class in San Francisco. Craft enticing, sustainable sushi, sure to wow your guests and excite your taste buds!

Working with ground meat requires vigilance due to the "Danger Zone" of temperatures where bacteria can double rapidly. Meat should never be left unrefrigerated for too long.

Using a double boiler to reheat mashed potatoes prevents burning and sticking, allowing them to heat evenly and maintain the right consistency without excessive stirring.

Hash browns are a comforting breakfast option made from shredded potato, oil, and seasoning, with the possibility of adding various ingredients for customization.

Costco offers a great deal on lamb chops, priced around $9.35 per pound for high-quality, free-range, pasture-raised meat, which is hard to beat.

Tandoori pork chop marinade combines yogurt, garlic, ginger, spices, and lime for a unique flavor. The yogurt tenderizes meat gently, enhancing taste without overdoing it.

The pork T-bone holds together two distinct cuts of meat, providing prime muscles: the tenderloin and the main muscle loin, similar to beef's porterhouse.

Sage, particularly fresh, has a nuanced flavor ideal for biscuits. Both fresh and dried can be incorporated into the dough by mixing with dry ingredients.

This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, featuring dried chilies, fried peanuts, sesame seeds, and fresh tomatoes.

To make homemade mascarpone cheese, just add 2 cups of heavy cream to a saucepan over medium heat. Once simmering, monitor it until it reaches a temperature between 180 and 185 degrees Fahrenheit.

Incorporating the egg drop technique into ramen provides a creamy texture and extra protein in a simpler and quicker manner than traditional cooking methods.

To achieve a perfectly cooked omelet, cover the pan with a lid after cooking the eggs on medium heat until they are almost done. This allows steam to finish cooking the top without burning the bottom.

Pork carnitas, a staple of Mexican cuisine, are made from pork shoulder slow-cooked to tenderness. Sweetened condensed milk enhances the caramelization and adds richness.

"Let warm ingredients (like roasted vegetables or grilled proteins) cool slightly to avoid wilting greens and add them right before serving," says Chef Megan McCarthy.

Kitchari is a dish that tends to trigger extreme reactions; for some, it's culinary minimalism, while others find it a boring fallback when inspiration is lacking.

Good-quality chocolate bars are essential. Choose a nice one you can chop up, rather than chocolate chips, which contain emulsifiers that can turn the mousse stodgy.

Espetadas are made by threading chunks of beef onto fresh-cut branches of bay, infusing the meat with unique menthol notes and a heady aroma.

To elevate plain rice with a dose of umami richness, try pairing it with a homemade mushroom sauce. This will add a new textural element to your dish.

Mix 4 cups all-purpose flour, kosher salt, instant yeast, and warm water for about 1 minute until a shaggy dough forms; let rest for 15 minutes.