What is spatchcocking and why we do it? Spatchcocking is a method of preparing a whole chicken prior to cooking it. It begins by first removing the chicken’s backbone. Then the chicken is opened up and pressure is applied to the backside of the chicken breasts until the center breast bone is snapped […]
How to Spatchcock a Chicken Read More »
Hey, I have a quick question for you all, do you like cutting up mangos? . . . No! Well great because you came to the right place. You see, like many of you fine folks, I used to detest the task of cutting up a mango. It always seemed like it
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I have always had a love for cooking Persian and Indian dishes at home. There’s just something about all of the spices that are employed in the cuisine that I truly love, especially the heavy use of saffron. And if you’ve ever made a recipe that required saffron, then you’ve probably seen the recipe
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As someone who grew up exclusively using gas grills, I have to say that the first time I cooked over a charcoal grill was both exciting and intimidating. The entire experience quickly went from “wow this is going to taste great” to “wait what’s the purpose of that thingy?”. I guess I never realized
The Basics of Using a Charcoal Grill Read More »
What is compound butter? Compound butter is the more official term for what we regular folks would call flavored butter. For example, chances are that you’ve heard of this wonderful thing called “garlic butter”? Well, that’s just butter that’s flavored with garlic and is one of the most basic forms of compound butter.
What Is Compound Butter & How To Make It Read More »
Hello class and welcome back to another installment in our Cooking 101 series. Today is part two of our lessons on cookware, and if you haven’t already check out part one then I highly recommend you do so before reading on. In our first lesson, we discussed the common anatomy of cookware and the
Cookware Part 2: The Essential Cookware Set Read More »
You know what class, let’s talk shrimp. Or as I like to call them, skrimps. Almost everyone loves shrimp. In fact, I’ve even come across a few people in my life that claims to dislike seafood, yet will still eat shrimp. And why not? It tastes great, It actually makes you feel full
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Hello class and welcome back to another lesson in our Cooking 101 series. Today we are going to be talking all about the meat tenderizer, and how to properly one in the kitchen. This should be a rather short and quick lesson, yet it is one that I feel you should all know.
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Hello class and welcome back to another installment in our cooking 101 series. Today’s topic, cookware. Just like our lesson on knives, this is such a vast topic that I decided it would be best if we split it up into two separate lessons. In the second part we will be focusing on the
Cookware Part 1: Anatomy & Materials Read More »
Hello class, and welcome back to another cooking 101 lesson. Today I would like to take the time to talk about one of my favorite cuts of meat, the boneless pork loin. So what is a pork loin? Well for starters it looks like this A pork loin is one
Pork loin, What is it, Why buy it, & How to cut it Read More »
