I know – you have this fantasy of a gorgeous golden pie cooling on the windowsill, perhaps while you pack a picnic hamper while wearing a gingham dress. And even if you settled for a checked shirt and your Keds, there’s always one major obstacle: the pie crust. It just isn’t the same if [...]
Cooking generally softens vegetable texture, deepens flavor, increases the availability of some nutrients while reducing the levels of others, and eliminates microbes. High temperatures and minimal cooking times usually produce the best results. Vegetable tissues soften slowly at around 190°F/85°C, and faster at the boil. Overcooking turns most vegetables mushy and unpleasantly aromatic. Thin [...]
Don’t be fooled by the innocent name of this recipe, because this post is about to get a little spicy… if you know what I mean. Oh you don’t, well let’s just preface it by saying that this recipe is excerpted from FL Fowler’s Fifty Shades of Chicken. You read that right, Fifty Shades [...]
The texture of chopped lemongrass is important. We go through cases and cases of lemongrass each week for the restaurants, so hand-chopping is not possible. But at home it’s always my first choice. First, cut the bottom 1/2-inch off each lemongrass stalk and trim the greenish, woody top portion and discard. Peel the outer layers [...]
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