Archive for the 'How-To' Category

Brining Turkey

Friday, November 16th, 2007

I posted a link earlier to the Bay & Lemon Brined Turkey that I’ll be doing this year for Thanksgiving — more and more turkey chefs are swearing by the brining process lately, for good reason. The juiciness and flavor that brining infuses into the bird is too good to pass up!
 
Brining, courtesy of epicurious:

Frugal Food Tips

Thursday, November 8th, 2007

Buy in bulk: bulk packages of hamburger and frozen chicken parts can easily be pieced out by the pound in re-sealable baggies.
Stores like Costco or Sam’s Club are your best bet for things like soda, sandwich meat, and bottled water.
Whole rotisserie chickens are excellent in terms of price and convenience: serve half for a big, […]

Seeding a Tomato

Monday, October 29th, 2007

A seeded tomato is necessary for a proper salsa, among other things. The common method of removing seeds from a tomato is by slicing it into “petals” — curved cuts from the sides that facilitate the easy scooping of seeds and liquids.

 
This video from YouTube shows the process:

How to Mutilate a Chicken like a Professional Chef

Monday, October 22nd, 2007

Whole chickens can be found dirt-cheap at any respectable market, but it takes some elbow grease to chop it up into manageable parts. However, you’re left with a carcass that is perfect for making chicken stock with, and you save tons of cash as well.
I’d planned to do a walk-through on cutting up a whole […]

Roux, any Sauce’s Savior: YouTube Videos

Saturday, October 13th, 2007

Roux, quite simply, is fat + starch. In making beef stew, after you brown the beef, the fat that’s collected in the bottom of the pan should be used as a roux base — add some flour, cook, and add to your stew, for a very flavorful thickener. It also has a lot of other […]

Frugal Vegetable Tips

Monday, October 1st, 2007

Cheap veggie staples like carrots, potatoes, and onions will keep for a long time if stored correctly:

Store potatoes in a dark, cool, dry place (like the back of a pantry shelf). I buy a 5lb bag of russets every couple of weeks: they’re great for mashed potatoes, baked potato wedges, and hash browns.
I keep onions […]

Six Reasons Why Wives Should Cook

Wednesday, September 26th, 2007

Check out Six Reasons Why Husbands Should Cook.
 
1. Control. As they say, the best way to a man’s heart is to surgically saw his breastplate open; but delicious food works just as well.
2. Food as a motivational tool works wonders: lawn needs mowing? Bribe him with his favorite pan-fried chicken. Want a week’s worth of […]