Techniques

Experimenting with Heat

There are many varieties of chilies from all over the world. For this recipe I used authentic Kashmiri chilies from a specialty Indian food grocery. They are good but I also love the subtle heat of the dried Chile de Arbol when a recipe calls for dried chilies. My tip for you: experiment with dried […]

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Tamarind Prep

To remove the seeds and fibers from tamarind pulp start with a cup of pulp and one cup of boiling hot water. Place the pulp in a bowl and cover with the boiling water. Let it sit for about 20 minutes. Remove the pulp with a slotted spoon and place in a fine strainer. Use

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Keep Cream from Boiling

To stop cream from boiling out of your sauce pan when reducing for a cream sauce, turn off the heat and place the tip of your finger in the foam. The temperature change will make the foam subside. If you don’t think your finger can “take the heat”, simply blow gently into the foam when

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Removing Corn Silk

Here are my favorite ways to remove silk from a fresh ear of corn: If I shuck it completely, I run the cob over the stove flame to singe it off. If I do not remove the shuck completely, as in this recipe, I use a stiff vegetable brush, brushing lightly to remove the silk.

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A Cool Whipping Trick

Start by placing your bowl and utensils in the refrigerator. When you are ready to whip, take them out and dry off the bowl and utensils. Remove the cream just before you whip. The cold affects the fat bubble that forms during whipping. The colder the cream and the tools, the fluffier the cream will

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