Mushrooms absorb water like a sponge. Also, if you decide to wash them and then leave them wet too long they will start to break down and get slimy. Better to brush them with a thick pastry brush. I prefer round as opposed to flat brushes; the round ones seem to get in the nooks […]
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Nothing beats flavorful, homemade stock. It’s easy to make your own and, if you do, all your recipes will be vastly improved. Here is my own recipe for a savory vegetable stock. Vegetable Stock Water 4 large yellow onions, peeled and quartered 6 stalks celery, diced large 1 celery root, peeled and diced large 2
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When heating oil for frying, place a slice of raw white or yellow onion in the oil after you turn on the burner. When the onion starts to brown, the oil is at frying temperature. The minute you add something to the oil, the temperature drops so you may want to turn the heat up
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A chiffonade cut increases flavor and produces a beautiful cloud of green. To chiffonade kale or other leaves, make a stack of the leaves and roll them lengthwise into a cigar shape. Using a chef’s knife, carefully cut the roll into even 1/8” (or smaller) strips. Fluff the greens with your hand to create individual
To prevent eggplant from oxidizing once you have cut it and to leach out the bitter tasting solanine, there are several techniques utilizing salt. One way is the salt-water method described in this recipe. Another way is to pour salt over the cut eggplant, place on a sheet pan lined with parchment paper, cover the
Masa Harina is made from hominy and has a very distinct flavor. I prefer it for my chili, but any type of flour may be used as a replacement.
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Hot Smoking (190 to 250 degrees F) For hot smoking, I prefer to use hickory logs cut for the fireplace. This wood is not readily available in California, so my second and third choices would be oak or almond. Do not use green wood as this can impart a bitter aftertaste to smoked meats. Cold
I pre-soak my beans not so much to remove the ’air’ out of them but more to slightly reduce my total cooking time. If you forget to pre-soak, you can place them in the pot with enough cold water to cover 2 inches from the surface of the beans. Turn the heat to high and
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There are three ways to pit a cherry. Most often, I use a sharp paring knife to cut the cherry in half and then remove the seed. This keeps the cherry more aesthetic in appearance, which is important in some presentations. When presentation is not a concern – say for compotes, stewed fruit or pie
I prefer to use potato starch or arrowroot to thicken sauces, like the glaze for the poached cherries. I bring the liquid to a boil while I mix the thickener with cold liquid (water, wine, stock, marinade, etc.) Once the boiling stops, I stir in the thickener, raise the heat and whisk until it comes
