Techniques

Want mint pesto that’s bright green? Just add a couple of ice cubes while pureeing the leaves to keep the mixture cool.

Many stomachs are sensitive to the effects of chopped garlic, even when cooked. Here are some techniques to help temper garlic sensitivity: Use fewer cloves. Garlic has a strong flavor. Sometimes just one or two cloves can add the flavor you want and help those with a mild sensitivity. Remove the cloves. Try sautéing, then

Fregola is a type of toasted pasta from Sardenia, similar to but slightly larger than Israeli couscous, with a delicious nutty flavor. If you cannot find Fregola in your store, substitute couscous or orzo.

The simple syrup used for granité has many different versions. The “simplest” is to use equal parts sugar and water. Variations derive from individual tastes; adjust your syrup to your taste.

A suprême cut removes peel and pith from citrus fruit. First, slice a little off the top and bottom of the fruit. Trim away the skin and pith, starting at the top and following the curve of the fruit downwards. Cut away all of the skin and the white pith cleanly, avoid also taking the

Oysters are the two small pieces of meat located near the duck (or chicken) thigh. The meat has a firm texture and some regard the oyster to be the most flavorful and tender part of the bird. In the French language, this part of the bird is called sot-l’y-laisse which translates to “the fool leaves

Brining gives meat a firmer consistency and seasons the meat to the bone. Salt causes the protein in meat to unwind as if exposed to heat or alcohol. When the protein unwinds they tangle together again to form a matrix that traps moisture, resulting in a moist, juicy product. Sugar in the brine has little

If quinoa is not described as “pre-washed” when purchased, you must rinse it thoroughly before cooking. It contains naturally occurring saponin, which protects the seed in nature. If consumed it can have some uncomfortable side effects. To rinse well, place it in a cheesecloth-lined fine sieve. Rinse and drain 2 to 3 times, changing the

To cool hot liquids rapidly, pour from one saucepan to another of equal size. Continue this until liquid is at room temperature. Then, pour into a large casserole to expose more surface area, wrap tightly to keep a skin from forming on the surface, and refrigerate until the temperature is less than 40 degrees.

Here’s an easy technique to find the point where the fibrous end of an asparagus begins. Hold the asparagus at about a third of the distance from each end with the thumb and forefingers of each hand. Place slow, constant, upward pressure with your thumbs and downward pressure with your forefingers. The spear will snap