Risotto
This is like rice only better. It’s also a bit harder to make but not impossible if you know what you’re doing before hand.
Tag: Cooking
Local and other misleading terms
Recently I was talking with a coworker who mentioned he’d just eaten at some bullshit “fast casual” spot. The guy knows me and he knew immediately from my facial expression that he had fucked up. “But, but, they’re serving more local food.” he tried to mutter knowing that the wheels …
Roux
It’s fat and flour, cooked and used to thicken sauces, soups, gravies and things of that sort. Its one the most simple things you can make but it’s also one of the most important tools you can have. Depending on what you’ll be using it with, you mix equal parts …
The basics of cooking a Turkey
Tis the season to cook the bird and I’m going to make things real simple for those of you who have never done this before. Those who have might learn a thing or two as well. First off, it’s a Turkey, it’s not a big deal if you plan ahead. …
Cook like you fuck… Explained
Cook like you fuck…. It’s something I’ve been screaming for years and yet I don’t think I’ve ever taken the time to really explain it. Yeah yeah yeah, I know, it’s unorthodox and goes against the regimented discipline of culinary tradition. Not my problem. It’s not just a cool catch …
Mirepoix
This is another one of those basics that’s used in the Kitchen yet most people don’t really understand. It’s a simple mix of Onions, Carrots and Celery that’s the base to various stocks and sauces in Western cuisine. The part that most people get wrong is the ratio by weight. …
Butternut squash soup
So I get to cook in a lot of Kitchens and I end up going back to the tried and true more often than I care to admit. At the same time I’m also constantly trying to revise and refine whatever I’m cooking no matter how many times I’ve made …
Brining
One of the easiest methods in all of cooking is often one of the most overlooked so before I cover anything else, lets talk about Brining. All Brining means is to take a piece of meat and soak it in cold water with equal parts of Salt and Sugar for …
Wings
I’ve got a lot of history with these given that my first job was as a dishwasher, at a sports bar, in the early 90’s. I have quite literally cooked several tons of these as well as eaten a few hundred pounds myself. The thing is, at most places, when …
Sauces are the keyboards
I see this more so with BBQ yet it’s a fairly universal situation. It’s the overuse and over emphasis of sauce. Let me keep this simple, if the dish is a song, the sauce is the keyboard. It’s a great addition and can add a lot but it shouldn’t be …