#culinary-techniques

#culinary-techniques

Convection ovens utilize a special fan to distribute hot air, improving air circulation and reducing preheating time compared to traditional ovens.

Canned chickpeas are fine to use, but I prefer dried chickpeas unless I'm in a hurry. Also, canned chickpeas are made with salt added unlike with dried chickpeas prepared at home.

"Powdered sugar contains cornstarch, which reacts with the pectin in tomatoes to bring out the color and adds sweetness at the same time."

Tendrils of steam curl out of the bread basket, spreading a warm, yeasty scent as my server unfurls the linen cover to reveal a plump kind of sourdough with a golden-brown crust.

Hugh finds circles satisfying in design, an opinion I initially questioned until I experienced the visual pleasure of an ice-cream sandwich's rounded shapes.

Wet aging involves vacuum-sealing meat, which keeps it moist and tender by breaking down connective tissues. This results in a juicy final product, making it efficient for restaurant operations.

To revive freezer-burned meat, defrost it properly, trim away the burned portions, and utilize a brine to restore moisture and flavor.

Steak Diane is a classic dish made by pan frying a cut of beef and topping it with cream sauce prepared with herbs, shallots, mustard, and heavy cream.

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire, infusing the meat with unique menthol notes.

"White wine is the best to use for fondue; Sauvignon Blanc or Pinot Grigio," the cooking coach told Tasting Table. Adding wine helps emulsify the cheese and adds acidity."

Curried Chicken Fried Rice with Chilies is a flavorful weeknight dish made easy by using chilled, cooked rice and a variety of vegetables and seasonings.

When the sides of the pan are tall and the veggies are packed in, moisture gets trapped, and the dry heat of the oven becomes a humid sauna.

"Ground beef is a versatile ingredient that is often cheaper than whole cuts of meat, making it a great protein-rich base for various dishes."

Hollandaise is often associated with smoked salmon, but it’s a delightful pairing with cooked salmon too, enhancing its delicious flavor profile.

If you're not sure what chicken to grill, I suggest bone-in, skin-on meat. It tastes better because this extra layer of fat infuses the chicken with flavor and moisture while cooking.

“Flour tortillas require a gentle touch and specific techniques, much like pizza dough, to stretch the gluten without compromising the desired flat, circular shape.”

Cooking brisket with the fat side down actually helps insulate the brisket from the hot grates and prevents it from drying out.

Roasting garlic requires patience but is worthwhile, resulting in a flavorful, nutty ingredient that elevates various dishes when prepared correctly.