I love coming up with new recipe for tomatoes, and incorporating sun-dried tomatoes into your dishes open up all kinds of new possibilities. In this technique video, I show you how you can make your own sun-dried tomatoes at home, in the oven. It takes a bit of time, as they roast slowly in a low temperature oven, but there’s so little work involved, you can make them with your eyes closed.
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Have you ever cut open a lemon, or lime, ready to squeeze all that tangy, delicious juice out into a drink or into a marinade, and found just the most paltry trickle, slowly falling away despite your best kung fu death grip? It’s disappointing I know. Well, I’ve got a technique that’s going to help you out. And while I can’t guarantee that from every orange you squeeze, the juic
There are more ways to cook potatoes than I could possibly recount. Mashed and smashed, baked and boiled, fried and fricasseed…if there is a cooking technique, there’s probably a potato recipe for it. In this cooking technique video, I show you how to blanch potatoes, which is a really useful technique, that can save you a ton of time, and make help you make some really great potato recipes.
In this cooking video, I show you how to blanch (also called par boil) green beans. It’s pretty much the same technique I use across most of my green vegetables; it’s very simple to do; and it helps ensure that you have bright green, properly cooked green beans. Blanching green beans can also be a great time saver, as you can blanch the beans well ahead of when you actually need them, and the
Potato dishes come in all kinds of shapes and sizes….and recipes. Some of those recipes, like potato lyonnaise, require that you slice the potatoes into a thin disks. While professional chefs and many experienced home cooks might use a mandoline, most folks don’t have one, and have to rely on a standard chef’s knife. In this cooking video, I show you ho
In this cooking video, I show you how to brine a chicken. Why bring a chicken you ask? Well, the best reasons are flavor, and moisture…which, when it comes to chickens, are pretty darn important. While I don’t use the technique every time I roast a whole bird, I do try to do it whenever I have time. Brining is not hard or complicated, and it doesn’t required a lot of “active” time - where y
Here is a simple technique video where I show you how to clean a chicken. I end up cooking a whole roasted chicken at least once a month, and I gotta say, my least favorite part, every single time, is pulling that chicken out of the bag, getting the "parts" out of the cavity, and getting it clean. But, you gotta do it and frankly, if your know what you're doing, it o
In this cooking technique video, I show you show to peel a potato.
Toast just about any nut, and you bring out the natural flavors and make the taste more intense. In this cooking video, I show you how to toast almonds. It’s a very simple technique, but sometimes the simplest things can add the touches that make a good dish, outstanding. I won’t toast nuts every time I use them, but if I want to ensure a stronger flavor and a nice crunchy texture, this is t
Citrus zest is one of the most under used and under appreciated food items in the home cook’s repertoire. The zest contains a tremendous amount of essential oils and is very aromatic. A surprisingly small amount can really add a good amount of flavor to a dish.