Folks speak of tips and tricks in the kitchen. Cooking magazines make a feature of them. Me too, but only in the framework of fundamentals and techniques taught to school-trained cooks and used in professional kitchens.
This page will also include information, tables and data that serve as useful references in the kitchen, as well as good tutorials that are buried in old, but revered tomes, or that pop up in the media and new cookbooks.
- Gone All In For Induction
- Go Induction?
- Try it Again for the First Time
- How to Defeat the Electric Stove Top’s Worst Fault
- Electric Cooktops Never Look Clean
- In Praise of the Wok (again)
- I’m moving!
- This Thing Works
- Shrimp Scampi (revised)
- Overpriced, but there is not a better, more versatile or higher quality multi-cooker out there.
- The Anova Countertop Combi-Oven
- Knowledgably Inventive Spice Blends
- Tis the season for Rainier Cherries
- The Best Spice-featured Cookbook in 56 Years
- DRIZZLES
- How to Peel a Pineapple and Not Waste so Much of it
- How to Purée Garlic – Advanced Knife Work
- Cooking Temperatures and Thermometers
- Knives, Knife Work and Sharpening
- Fundamentals 101
- Table of Measures
- Abbreviations
- Good Cooking Refinements
- Prep Dishes and Mise En Place
- EVENT PLANNING
- Instant Hand Sanitizers (Update)
- How to Spatchcock a Chicken
- Egg Know-How: One Liners and Tips
- Food Safety
- Rendering Fat
- Wok Stir Fry Operational Sequence
- A James Beard Award Cookbook and a Netflix Docuseries