Tag: Techniques

Pasta 1-2-3

Part of my apprenticeship, has been learning how to run the lunch program for our son’s school. During the previous school year, I shadowed Chef Husband in the kitchen. That experience is what precisely prompted me to start learning more about how he does things as a professional chef. This […]

peeling carrots

A Lesson in Peeling Carrots

On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents itself…how to peel a carrot. Everybody knows how to peel a carrot. Right? Long strokes […]

A Pressing Matter

Tonight, I was requested by Chef Husband to purée a basket of blueberries. Proudly, I dumped them into my Ninja blender, whirled them round and round, and poured some into my little strainer. I grabbed a teaspoon and pressed them, and scraped them, and swirled them, all to no avail. […]

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 […]

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 […]

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 […]

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 contents go flying in the […]

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 dry, one sprayed with just […]