How-To: Strain Yogurt To me, the most difficult aspect of straining yogurt is having the foresight to do so. It’s a largely inactive… Continue reading “How-To: Strain Yogurt”…
How-To: Steam and Store Fresh Garlic Is Anthony Bourdain in your head? I refuse to reprint scathing quotes from his memoir Kitchen Confidential: Adventures in the… Continue reading “How-To: Steam and Store Fresh Garlic”…
How-To: Make Roasted Bell Peppers Gustatorily, home-roasted bell peppers are more flavorful than jarred. But making your own takes time and barely saves you any… Continue reading “How-To: Make Roasted Bell Peppers”…
How-To: Emulsify a Vinaigrette Salad dressings that needn’t be shaken and re-shaken are emulsified. To emulsify is to force two or more liquids that… Continue reading “How-To: Emulsify a Vinaigrette”…
How-To: Whole-Roast Cauliflower Whole-roasting cauliflower may be the key to adding this crumbly superfood to your weekly agenda – Or not, but in… Continue reading “How-To: Whole-Roast Cauliflower”…
How-To: Pan-Toast Nuts (or Seeds) I wish I could say I wasn’t internally laughing while typing this post, but alas… Firstly, yes, you may use… Continue reading “How-To: Pan-Toast Nuts (or Seeds)”…