The Latest and Greatest Posts on CY

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 […]

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 […]

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 […]

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 […]

Have Pan Will Flip

 

  Seriously? Seriously. I’m watching TV and working on flipping a piece of bread in a little sautée pan. No beans yet. There’s a rhythm to be found, almost like a locomotive, chugga chugga, chugga chugga.  Until next time… Culinarily Yours,  Mrs. Chef (Christa) READ YESTERDAY:  Hooch, There it is

Hooch There It Is

 

  When seeking to build your own “wild yeast” starter, called Levain and used to make sourdough breads, you have to regularly feed this new organism living in your kitchen. After a few days in the refrigerator, especially if you don’t feed it with more flour and water, you may develop a […]