If you're looking for an an easy, fast cooking method for fish, broiling may just be the answer.
Many types of fish are suitable for broiling and if you follow a few simple guidelines you'll get some delicious results.
Broiling makes a good alternative to grilling, and nearly any recipe for grilled fish can be broiled with just a few adjustments.
There are a wide variety of hams available and choosing the right one can sometimes be a bit confusing. We've put together a little guide to help you decode the labels and make the best choice possible for your dinner table.
The term "ham" actually refers to the hind leg of a hog and is available cured, smoked or fresh. The large majority of hams found in grocery stores are brined in a solution of water, salt, sugar and spices, then lightly smoked to add flavor and prolong the shelf life.
Learning to salt your food correctly as you are preparing it is probably one of the most important cooking skills you can develop. Salt is a powerful flavor enhancer, but it takes a little time to work its magic, so salting your food during the various stages of preparation is the key to great taste.
There are many artisan-style salts on the market today which, as a general rule of thumb, should be used as a finishing element so that their individual flavor profiles are not lost in the cooking process.
There are times when you might want to know the actual volume of a pan that is generally referred to by its dimensions. This information can come in handy if a recipe calls for a pan size that you don't have and you're looking to substitute.
We've assembled a reference list of some common sized baking dishes and their corresponding volumes. Just remember, you may have to adjust baking times slightly if you substitute a pan that varies in depth from the one a recipe calls for.
A water bath is a technique used for cooking egg custards, some cheesecake recipes and delicate dishes like mousses.
The method, called bain-marie in French, prevents these dishes from cracking or curdling during baking.
To cook using a water bath, place the cooking container, i.e. custard cups, souffle dish, etc., in a larger container partially filled with hot water.
More and more chefs are choosing sous-vide (French for "under vacuum") as preferred method of food preparation.
Though sous-vide has been in use in large commercial kitchens since the mid 1970s, this cooking method is finding its way into gourmet kitchens both personal and professional.
Sous-vide cooking involves vacuum-packing food in airtight plastic bags, which are then placed in hot, but not boiling, water.
Winter weather has us all spending more time indoors and it's a great time to do some baking.
Monitoring your oven's performance ahead of time can prevent the disappointment of that underdone cake or over-baked cookie and ensure that your baked goods and oven meals come out the way you intended.
