Ask the Chef Archive
Frequently in cooking class, a student will ask “aren’t we sealing in the juices by searing the meat?” or “won’t the milk sour if it comes to a boil?” It’s time to debunk some common kitchen myths.
Searing the steak seals in the juices. Searing the steak browns the meat and caramelizes the exterior, thus making […]
olive oil
creme brulee
Dutch caramel cookies
chicken piccata
fresh homemade pasta
caramel sauce recipe
When a recipe calls for “deglazing with wine,” what does that mean? What wine should a cook use? We did a comparison in cooking classes recently and we were amazed at the results. Better wine really does make a better sauce. When we made steak bordelaise with a $5 cabernet, the sauce was sharp and […]
salvaging a family favorite
Italian meringue