I’ve already posted a technique on how to make a basic brine, but just like all techniques and recipes I post, I don’t want you to stop at “the basic”. A brine can be your blank canvas, and you can paint a different picture whenever you’d like. Different foods pair better together than others, and you can use those natural food combinations to make your brined foods even better.
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Brining is a process similar to marinating in that both expose food to a flavored liquid, but they actually work in significantly different ways. Marinating is usually a relatively short process (3 – 5 hours) that primarily uses acid to break down meat fibers, resulting in greater tenderness.
I’m not going to lie to you and say that making your own pasta is the easiest thing in the world, but it’s also important that you know it’s not hardest. I generally only do it if I want to make pasta for a special occasion, or want to make my own stuffed pasta like ravioli or anglelotti. Neither the ingredients, nor the techniques are overly complicated, it just takes a bit of time, and pati
Deglazing a pan is the first step in making a number of sauces (particularly pan sauces), and a cooking technique that every home chef should know how to do. The process of deglazing uses a liquid to “free-up” or pull off crystallized bits of protein, called fond, from the bottom of the pan.
Come fall, butternut squash seem to be falling the sky, they’re everywhere. And with good reason. There’s a lot of great things you can do with them, but first you need to get through that tough skin. There are a couple options, both of which I’m demonstrate here. You can use a traditional vegetable peeler, but I sometimes find the skin either too tough, or the peeler too dull to move quick
The three legs of a mirepoix are onion, carrots and celery, and they are so universal in cooking, that if you don't have the right knife skills and don't get proficient at dicing them, you’re going to spending way too much time prepping instead of eating!! Dicing an onion is a bit of a different beast, and we’ll do a separate demo for that. Carrots and celery are pretty similar though, and yo
Fresh herbs bring a lot to the table. They are generally available all year long, and can add a complexity and freshness to a dish that dried herbs just can’t do. However, they aren’t always the easiest to use. Their size and shape can make them time consuming to prep. With a little practice though, you can make the process super simple.
There's nothing like a fresh tomato, especially right off the vine in season. They are sweet and juicy, and frankly you don't have to do much to them to make them taste great. I'll frequently just put a quick dice on a tomato and toss it with some pasta and basil for a simple quick meal. This kind of dice is also great to fresh salsa's and salads..