Category Archives: Techniques

A Moist Turkey

Whenever I serve a turkey meal to holiday guests, they always complement me on how nice and moist the white meat is to eat.  This leaves me to believe that they have had dry tasting turkey meals on other occasions. … Continue reading

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Court Bouillon – That Enhancing Taste

A stock normally takes hours to extract all the flavor from its ingredients, which are usually bones, but court bouillon, which means ‘short boil,’ only takes forty-five minutes to make. This is because its main ingredients are a sautéed mirepoix, … Continue reading

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Outdoor Grilling

Grilling means the heat source is below the item to be cooked, which is the opposite of broiling, where the heat source is above the food. This method of cooking has become so popular that there are numerous selections of … Continue reading

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The Controversial Garlic

Raw or cooked, garlic can and will add flavor to a dish. It is a controversial food as some people don’t like the garlicky breath that sometimes comes from eating it. It is the strongest and most pungent member of … Continue reading

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Tip of the Week

As the last lesson was about meat, this is a good place to start to prove the  point about needing a good set of knives.  Meat is one of the greatest expenditures in your groceries budget.  The larger the piece … Continue reading

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Vegetable Chopper

A favorite phrase of mine is “for best results and to give a nice presentation ,cut your vegetables uniformly.” The Maxam stainless steel vegetable chopper has five different cone attachments to help you achieve your desired uniform cuts. It has … Continue reading

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Roasting

Roasts are usually large pieces of TENDER meat such as prime ribs of beef, top sirloin, the eye of the round, loin of pork, turkeys and large chickens. However is  correct to say you roasted some vegetables especially root vegetables. … Continue reading

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Poaching

Poaching is a form of moist heat cooking, which is similar to simmering and done at  the same temperature of around 185 degrees. The main difference is that less liquid is used and then this liquid is adjusted, so that … Continue reading

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Stewing

Stewing is very similar to braising, but the food is cut smaller into bit-size pieces. Unlike braising all the food in the pot is submerged in the liquid, which will become the sauce and served with the finished product Also … Continue reading

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The Griddle

Most family style or fast food style restaurants feature food that is cooked on a grill or correctly called griddle. The food is cooked directly on the surface of this piece of equipment and the heat source comes from below … Continue reading

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