tastethiskitchen.blogspot.com
Tastethis: May 2014
http://tastethiskitchen.blogspot.com/2014_05_01_archive.html
Friday, May 30, 2014. Lesson 7 - Knife Skills Pt. 4. ONIONS, GARLIC, AND SHALLOTS. Undoubtedly the three most common "aromatics" in any cuisine, it's important to know the tricks to quickly break them down into diced and minced sized pieces. There are lots of gadgets out there for dealing with these three, but a simple chef's knife saves clutter and time. Buy some and practice until you can break down one of each down in less than a minute. Don't worry - you'll get there fast. Thursday, May 29, 2014.
tastethiskitchen.blogspot.com
Tastethis: June 2014
http://tastethiskitchen.blogspot.com/2014_06_01_archive.html
Wednesday, June 25, 2014. Lesson 1 - Introduction. Learn a few quick, easy techniques that you can use with tools and food you may already own. Learn a little of the Science Stuff behind cooking to free you from recipes and gadgets. Learn how to cook with fresh, healthy, food and eat less processed, boxed and bagged food. You're thinking, "How can I cook in this mess? Look, honey, it has a special compartment for Lobster Claws! Most of it uses food that you're already eating from frozen, or that was cut ...
tastethiskitchen.blogspot.com
Tastethis: Lesson 5 - Knife Skills Pt. 2
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Sunday, June 8, 2014. Lesson 5 - Knife Skills Pt. 2. Everyone still got their knife? Good Now let's learn how to keep all of our fingers while breaking down food. This is arguably the most important thing you'll learn to do in the kitchen, so watch and practice as many times as you need to. You'll be amazed how at it raises your cooking confidence. 1 Use "the rolling method" to practice on several pieces of celery. 2 Grip the celery with thumb and pinkie finger. Subscribe to: Post Comments (Atom).
tastethiskitchen.blogspot.com
Tastethis: Lesson 1 - Introduction
http://tastethiskitchen.blogspot.com/2014/06/lesson-1-introduction.html
Wednesday, June 25, 2014. Lesson 1 - Introduction. Learn a few quick, easy techniques that you can use with tools and food you may already own. Learn a little of the Science Stuff behind cooking to free you from recipes and gadgets. Learn how to cook with fresh, healthy, food and eat less processed, boxed and bagged food. You're thinking, "How can I cook in this mess? Look, honey, it has a special compartment for Lobster Claws! Most of it uses food that you're already eating from frozen, or that was cut ...
tastethiskitchen.blogspot.com
Tastethis: Lesson 6 - Knife Skills Pt. 3
http://tastethiskitchen.blogspot.com/2014/07/lesson-6-knife-skills-pt-3.html
Friday, June 6, 2014. Lesson 6 - Knife Skills Pt. 3. Everyone still have ten fingers? Good Let's learn the "rolling method" and learn how to break down some more complicated things like potatoes. 1 Use the rolling method to practice on carrots, potatoes, onions, etc. 2 Practice long slices with celery - break them down as small as you safely can. Subscribe to: Post Comments (Atom). Lesson 1 - Introduction. Lesson 2 - The Tools for the Job. Lesson 3 - It Tastes Like Chicken. Quick Tricks for Roasts.
tastethiskitchen.blogspot.com
Tastethis: Lesson 4 - Knife Skills Pt. 1
http://tastethiskitchen.blogspot.com/2014/07/lesson-4-knife-skills-pt-1.html
Saturday, June 14, 2014. Lesson 4 - Knife Skills Pt. 1. I'm convinced that breaking down real food is the main reason people view cooking as a tedious and time consuming chore. Once you learn how to quickly break down (by which I mean, cut up) basic ingredients like onions, garlic, potatoes, and carrots, the rest is a breeze. But to do that, you need to learn some basic knife skills. 1 Use the right knife. 2 Sharpen it regularly. 3 Grip it correctly. 4 Practice "the rolling method".
tastethiskitchen.blogspot.com
Tastethis: Lesson 3 - It Tastes Like Chicken
http://tastethiskitchen.blogspot.com/2014/06/it-tastes-like-chicken.html
Wednesday, June 18, 2014. Lesson 3 - It Tastes Like Chicken. You've got chicken tenders in your freezer right now don't you? Check out the video for a quick, simple way to prepare chicken, but because I'm sneaky, I'm going to explain why the chicken acts the way it does in the pan, what the sounds and colors mean, and why this technique is the basis for meals you'll likely be making at least once a week for the rest of your life. 1 Pat chicken dry. 2 Season liberally with kosher salt and cracked pepper.
tastethiskitchen.blogspot.com
Tastethis: Lesson 2 - The Tools for the Job
http://tastethiskitchen.blogspot.com/2014/06/the-tools-for-job.html
Thursday, June 19, 2014. Lesson 2 - The Tools for the Job. There are too many kitchen tools out there. Garlic choppers. Carrot twirlers. Asparagus whippers. Remember in the 90's when we all bought those massive, UFO style dehydrators that took up more space than our stovetop, and then realized we could do the same thing in our oven with the door cracked at 200°? Same principle here when it comes to gear: Knife, Pan, Tongs, Done. Watch the video for details. That's it. Don't believe it? Lesson 4 - Knife S...
tastethiskitchen.blogspot.com
Tastethis: Quick Tricks for Roasts
http://tastethiskitchen.blogspot.com/2014/07/quick-trick.html
Sunday, June 1, 2014. Quick Tricks for Roasts. You'd be amazed at how many simple little things pro-cooks do to elevate the flavors of their basic ingredients. Here are three quick tricks that are easy, yet make a world of difference when it comes to the end product. Even if you just like to throw things in a crock pot, some of these will make your meals even better, at no expense, and only a little time. QUICK TRICK 1: Brining. 1/2 - 3/4 cup kosher salt. QUICK TRICK 2: Searing. 1) HOT pan - grapeseed oil.
