Month: February 2018

What’s Up Dock

At first glance, empanadas look a bit intimidating to make. Nevertheless, Chef Husband set me up with my mis en place, gave me a quick walkthrough, from start to finish, and I was off to the races (actually I took my time, as it’s something I’ve never done before). Chef […]

 

Knuckle Up

An important guideline, when using a knife, is to keep your fingertips out of the way. For some reason, our natural instinct is to hold our food stationary for cutting, with our fingertips exposed and in harm’s way of a knife. When you “knuckle up” in life, the urban dictionary […]

 

Getting the Hang of It

Today was the day. In my progression of sautée practice, I moved on from a slice of bread to a generous handful of navy beans. The trick seems to be, not to feel it in the wrist but to work those biceps, keeping the pan pretty much level. My science background can’t […]

 

This Towel’s For You

I learned an important lesson today: towels are a method of communication in a commercial kitchen.  I was serving lunch today, at our son’s school, and everything was going great, for the first few orders, until it was discovered that I had forgotten the meatballs for the spaghetti we were […]

 

Stove Top Rice vs Risotto

Usually when you cook rice on the stovetop, the common recipe is to bring 2 parts water to boil in a saucepan, with your oil/butter and seasonings, then add 1 part rice, cover, reduce heat and simmer for about 20 minutes until water is absorbed. However when you prepare rice […]

 

Sunday Reading – Salt and Wind

Part of my research on boiled peanuts, yesterday, took me to a website/blog focused on food and travel.  www.saltandwind.com The site includes unique recipes with technique levels ranging from beginning to intermediate to advanced and the writers usually keep their stories brief, allowing the food to be the focus of […]

 

Scrambled Eggs

Chef Husband pulled together a quick breakfast this morning, by making scrambled eggs. As I watched, I learned a few techniques. Take the pan off the burner: I noticed the pan full of liquid eggs, whisked with a bit of milk, was cooking off of the burner. He advised that […]

 

Investigating Boiled Peanuts

Rummaging through the pantry, I came upon something long forgotten. Awhile back I had picked up a canned product called Boiled Peanuts. I can’t for the life of me remember why I was intrigued at the time; nevertheless, they came home with me.  But, now that I think of it, […]