I know that putting dressing on a salad sounds like a pretty simple thing, and you’re right it is. But there are a couple of things that you can do to make that salad just right.
The technique imparts the flavor of fresh herbs, garlic and the nuttiness of brown butter to the surface of beef, poultry and fish.
Use coarse salt when seasoning with just salt and pepper. Coarse salt is better for seasoning by hand because it’s easier to see and you can feel the grains pass through your fingers.
Chiffonade is a simple knife cut. It’s a slice of leafy greens like spinach, romaine lettuce or fresh leafy herbs such as basil, mint or parsley. The key to a great chiffonade is having a razor sharp knife.
Lately people have been doing a lot of cooking at home and that has led to some questions on how to cook on different kinds of metals. If your kitchen is like mine then you have pots and pans made in a variety of shapes and sizes.
There are a lot of different techniques and gadgets to help you with your garlic but today we will be using the most basic. A cutting board, your knife, a pinch of salt, and most importantly, your hands.
Every week we will demonstrating a new kitchen technique you can use at home.
In my twenty years in the professional kitchen I’ve never seen a recipe for mashed potatoes. It might have been shoved into a cramped office space somewhere but nobody ever broke it out.