Archive | the grown up kitchen

Become a Better Cook by Keeping a Spoon in Your Salt Cellar

As an unapologetic craver of the glorious mineral that is sodium chloride, I firmly believe that anyone who’s serious about cooking needs an easily-accessible salt cellar. No other ingredient changes the way you perceive flavors like salt does; while it’s rarely the sole seasoning agent in a recipe, it’s the most…Read more… Continue Reading at […]

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Give Steamed Foods a Chance

It’s hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting—but done right, they’re absolutely transcendent. As we head, at long last, into peak spring and summer produce season, I think this underrated technique deserves another look.Read more… Continue Reading at http://lifehacker.com

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How to Make a Whole Mess of Fancy Mussels

Mussels are one of those sexy, evocative dishes that seems best executed by a fancy-pants chef at a corner bistro, but a big bowl of the bivalves is one of the most weeknight-friendly meals you can make. If you’ve ever been wary of cooking shellfish at home, mussels are a great place to start.Read more… […]

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What to Do With Roasted Marrow Bones

Eating bone marrow is an experience best described as “viscerally decadent.” Once roasted, the luscious meat butter inside the bones can be scraped out and spread on toast, mixed with rice and vegetables, or eaten on top of more meat for a crazy carnivorous experience.Read more… Continue Reading at http://lifehacker.com

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Two Ways to Stuff a Chicken Breast

Chicken breasts don’t have a particularly strong personality, but they’re a very amicable protein. No matter what flavor profile you’re going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavors. Structurally, they…Read more… Continue Reading at http://lifehacker.com

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The Easiest Way to Make Cheese and Chocolate Fondue for Two

Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.Read more… Continue Reading at http://lifehacker.com

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Maximize a Chicken’s Meal Potential By Poaching it First

If you read about cooking online, you’ve no doubt seen several listicles that tout the many uses of a single, humble chicken. At this point, you know what a chicken can do for you, so another overly-prescriptive, chicken-based meal plan seems unnecessary. My agenda here is very simple: the next time you buy a whole…Read […]

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How to Make Truly Great Vegetable Stock

Vegetarian and vegan cooking should celebrate vegetables rather than forcing them into a meat-shaped box. I’ll take “oh damn, I didn’t know I liked eggplant” over “this is surprisingly tasty, but I’d rather eat real bacon” any day of the week.Read more… Continue Reading at http://lifehacker.com

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How to Make Superior Hot Chocolate Without a Mix

I have good news and I have bad news. The bad news is that you’ve been buying hot chocolate mixes unnecessarily, but the good news is that you’re going to learn two different methods for making rich, drinkable chocolate for cozy cold days, and you’re going to do it with stuff you probably already have […]

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Quit Storing Your Cheese In Plastic Wrap

It’s very easy to get excited at the cheese counter, and that excitement can lead to purchasing more cheese than one can (comfortably) eat in a single evening. As such, some cheese must be stored, but it must not be stored directly in plastic.Read more… Continue Reading at http://lifehacker.com

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How to Roast a Whole Head of Garlic

Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavors through that lovely little Maillard reaction. It’s also a freaking…Read more… Continue […]

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How to Make Smashing Mashed Potatoes

Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn glumpy, lumpy, gluey, and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety, and delightfully fluffy.Read more… Continue Reading […]

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There Is No Reason to Not Make Your Own Turkey Gravy

A good turkey gravy is integral to a successful Thanksgiving dinner, but making your own can seem a little intimidating. Luckily, gravy is one of the easiest to prepare items on your Turkey Day menu; you just need a bit of patience (and flour).Read more… Continue Reading at http://lifehacker.com

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How to Make Croutons With Whatever Stale Bread You Happen to Have

A good salad is all about achieving that perfect balance of flavors and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They’re also dead easy to…Read more… […]

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When and How to Blanch Vegetables

There are certain vegetables—like green beans and broccoli—that can either be gorgeous, brightly colored and perfectly tender-crisp, or sad, dull, and soggy. Luckily, making sure they these veggies become their best selves only takes a matter of minutes—you simply have to blanch them.Read more… Continue Reading at http://lifehacker.com

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