VN:RO [1.9.22_1171]

How to Poach an Egg

By - Paul Hegeman,  April 23, 2015

You can't make eggs Benedict until you master the simple art of poaching.

When I worked at a restaurant that specia...view all

 
VN:RO [1.9.22_1171]

Refreshing

By - Paul Hegeman,  April 23, 2015

Refreshing usually refers to the process of plunging food into ice water after having been blanched. It can also refer to ...view all

 
VN:RO [1.9.22_1171]

Quenelles, How To

By - Paul Hegeman,  April 22, 2015

Those beautiful almond shaped morsels of ice cream, mash potato, mousse, poached minced meats and purees you find so elega...view all

 
VN:RO [1.9.22_1171]

Preparing Banana Leaves

By - Thomas Wenger,  April 22, 2015

Throughout South East Asia and in many other tropical regions around the world banana leaves are often used to wrap marina...view all

 
VN:RO [1.9.22_1171]

Chiffonade

By - Thomas Wenger,  April 22, 2015
 
VN:RO [1.9.22_1171]

Folding

By - Paul Hegeman,  April 22, 2015

Folding is quite simply the process of combining two or more ingredients by lifting rather than stirring. It is a techniqu...view all

 
VN:RO [1.9.22_1171]

End of Onion Tears

By - Paul Hegeman,  April 22, 2015

This tip believe it or not is not actually something one learns in culinary school. I recall when I was much younger start...view all

 
VN:RO [1.9.22_1171]

Cartouche

By - Paul Hegeman,  April 22, 2015

Although cartouche sounds fancy it really is just the French term for a very handy piece of kitchen origami. Basically it ...view all

 
VN:RO [1.9.22_1171]

Egg Freshness

By - Paul Hegeman,  April 22, 2015

Not sure if that egg you're about to crack is fresh or not? Here's a quick way to tell before you find out the hard way an...view all

 
VN:RO [1.9.22_1171]

Easter Eggs

By - Thomas Wenger,  April 22, 2015

Coloring Easter eggs is one of the traditions I have the fondest memories of from when I was a kid. I am a strong believer...view all

 
VN:RO [1.9.22_1171]

Caramelising Crème Brûlée

By - Paul Hegeman,  April 22, 2015

The caramel top is what really makes a brulee a brulee, without it, it really is just a pot of custard. The term brulee ho...view all

 
VN:RO [1.9.22_1171]

Dredge

By - Paul Hegeman,  April 22, 2015

To dredge food simply means to coat it with a dry ingredient before cooking. Flour is the most common ingredient used to d...view all