Rice, Techniques, Uncategorized

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. […]

Eggs, Techniques, Uncategorized

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 […]

Sautée, Techniques, Uncategorized

Jumping Beans

Sautée: a French term meaning tossed (from sauter to jump) or the Latin term saltāre meaning to dance (from salīre to spring). Sautée has always been intimidating to me. To take a heavy hot pan and to move it in such a way so that it’s extremely hot […]

Bread, Techniques, Uncategorized

Goldilocks Muffins

When developing and testing a new recipe, if you have enough of the ingredients, it’s a good idea to test multiple variations. In the case of the English Muffins, Chef Husband set up 4 different variations of the silicone flex pan preparation. One mold was left completely […]

Bread, Techniques, Uncategorized

We Have Lift Off

The time arrived for my bubbly Levain to make its debut appearance. We went to work, following, exactly, the Thomas Keller Bouchon Bakery recipe for English Muffins. Chef Husband worked to build a “Steam Generator” for the bottom of the oven (a pan full of […]

Eggs, Techniques, Uncategorized

Boiling Eggs

Lots of lettuce on hand begs for the making of a big chef salad for dinner. Let’s “pick up some Thousand Island” turns into let’s “make some homemade Thousand Island.” Thus a big storage container of binders, including recipes from past endeavors, arrives on the […]