Prep Techniques
Advice, Questions, and Discussions about Prep Techniques
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Made a new dish tonight in an attempt to recreate my favorite dish at Zaytinya in DC. It's primarily gigante beans (which I finally sourced...
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What is the best way to clean/prep a button mushroom?
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Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5 hrs. Rinse it off before cooking as one would with fully cured...
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I need to make icing tonight, but I don't have a mixer or wisk. What can I use to make it nice and fluffy?
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I have to make various types of wraps for 100 people. I have made them before, but on a much smaller scale. Some people call this type of...
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Is there any reason not to sweat an onion before adding the other ingredients in a chutney recipe that will be canned? I can always taste...
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What is the best (easiest!) way to peel uncooked butternut and similar thick-skinned winter squash? I usually just roast it whole, unpeeled...
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What is the best and easiest way to open a whole fresh coconut? I want to make ribbon rice tomorrow which calls for fresh coconut.
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I just got a KichenAid pro 500 stand mixer where you raise and lower the bowl rather than a tilt-head.
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I have 30 bell peppers I need to roast. Are there any shortcuts to peeling them post-roasting? All I know is to paper-bag them or cover them...
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