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Entries tagged with 'Technique of the Week'

How to Make Granola

How To Kumiko Mitarai 29 comments

My daily breakfast of yogurt and granola is (almost) as important to me as my morning coffee. Baking up a batch every couple of weeks is another nice ritual. It's really easy, and unlike the store-bought alternative, you can create exactly the balance of fruit, nuts, grains, sweetness, and richness you want. This slideshow will show you the basics of granola-making, with some ideas for a classic version, as well as a more decadent closer-to-candy recipe (with chocolate chips!) and a savory twist with fennel seeds. More

How to Roast Peppers

How To Kumiko Mitarai 13 comments

Roasting peppers is much like toasting marshmallows over a campfire, and almost as fun. The best part is when you see the difference between what you can make and what you'd find in a store-bought jar of peppers. This slideshow will walk you through the charring, peeling, and storing process. More

How to Clean and Trim Mushrooms

How To Kumiko Mitarai 11 comments

Is there a right way to clean fresh mushrooms? Some would say never get a mushroom wet. Others insist it's no big deal. In my experience, the answer is "it depends on the mushroom." This slideshow will provide you with a mushroom-cleaning guideline and some storage and trimming tips. More

How to Make Risotto

How To Kumiko Mitarai 23 comments

Risotto-making requires you to stand at the stove and do nothing except tend to the rice for about 20 minutes. On the face of it, that could sound like a drag. But, like me, you might find it a "Calgon, take me away" kind of escape. The hot steam and the stirring, ladling, and more stirring transport me into a much-needed culinary meditation that results in a delicious meal. More

How to Make a Flaky Pie Crust

Sweets Kumiko Mitarai 15 comments

I've recovered from early pie-making traumas to make crusts that are both flaky and tender. For me, the key was in the technique—working quickly with cold ingredients, keeping some of the fat in little solid chunks, giving the dough a good rest in the fridge, and handling the dough gently. Maybe it sounds like a long list of things to keep in mind, but I promise it's not complicated. Check out the step-by-step slideshow so you can become a crust-making pro too. More

How to Make Pesto

How To Kumiko Mitarai 30 comments

Basil pesto is pretty darn delicious, but why limit yourself to just fresh basil, garlic, pine nuts, parmesan, and olive oil? Other herbs and nuts can be added to make subtly different variations. Or, you can lose the traditional combination entirely and use the technique to make something completely different. Take a look at this slideshow to see how. More

How to Temper Eggs

Sweets Kumiko Mitarai 5 comments

Is your ice cream turning out less than silky smooth? Your pudding looking curdled? And your spaghetti carbonara—is it a bit lumpy? Your problem might be in the tempering. Mine was. More

Honey Ice Cream

Serious Eats Kumiko Mitarai 1 comment

The vanilla ice cream recipe in Thomas Keller's Bouchon was the jumping off point for this recipe. I loved the ultra-rich, dense, and creamy results and adapted it to make my favorite ice cream flavor: honey. More

Toasted Cardamom Pound Cake

Serious Eats Kumiko Mitarai 1 comment

The 'secret ingredient' makes this spice cake distinctive and softly aromatic, but may be difficult for guests to place when they try it. More

How to Make Compound Butter

How To Kumiko Mitarai 22 comments

There's nothing like a pat of butter melting away on top of something you're about to sink your teeth into. And when you add a few flavorful ingredients to it, you've got compound butter. Making compound butter is an easy and practical way of layering on buttery goodness along with fresh herbs, aromatic spices, a little kick, or a hint of sweetness. More

How to Bake in a Salt Crust

How To Kumiko Mitarai 11 comments

Baking in salt involves burying food in a sand-like mixture of salt and egg white. The salt insulates the food, cooking it gently and evenly. When the dish comes out of the oven, you crack open the hardened, golden salt shell to unearth a moist, evenly cooked and fragrant buried treasure. More

How to Make Fresh Pasta

How To Kumiko Mitarai 9 comments

Fresh pasta is made from a few simple ingredients, using a straightforward method. But getting it just right requires some coaching, a lot of practice, and a few good tips. This primer from expert pasta-making chef Anna Klinger of Al Di La in Brooklyn can help get you started or put you back on track, and inspire you to make this recipe for casunsiei (beet and ricotta ravioli). More

How to Prepare Breaded Cutlets

How To Kumiko Mitarai 35 comments

"Standard Breading Procedure," perhaps the dullest-sounding term in cooking, turns out crispy, evenly browned crust that stays on your food rather than falling off into the pan. And the meat that is insulated within is moist and tender. More

How to Trim an Artichoke

How To Kumiko Mitarai 17 comments

If you approach the task of trimming an artichoke as if you're delicately pulling at rose petals, yes, it will take a while. But instead, I imagine myself as the owl from the old Tootsie Roll Pop commercials: how many licks does it take to get to the center? A one, a two, a three, chomp. This slideshow will explain two artichoke-trimming techniques: one for whole artichokes, the other for the hearts. More

How to Cook En Papillote

How To Kumiko Mitarai 21 comments

After a week of cooking almost exclusively en papillote, I've found there's a lot to like about foods wrapped like little presents. Veggies, meat, fish, or whatever else you decide to stuff into the little package, comes out aromatic, tender, and flavorful— not at all the1980s-style health food you may be picturing. More

How to Sweat Vegetables

How To Kumiko Mitarai 3 comments

There's nothing like the smell of aromatic vegetables sweating away on the stove. It's a great first step in preparing soups, sauces, stews, and braises and is so easy to do. The technique uses a gentle heat to soften veggies to gently draw out their flavors. Learn how, step by step. More

How to Cook Dried Beans

How To Kumiko Mitarai 45 comments

For such a humble ingredient, beans can be polarizing. There are Soakers and Non-Soakers; those who prefer the oven, and those who go for the stove. But the best beans are flavorful, evenly cooked and tender, and not mushy or falling apart. This slideshow will demonstrate how to soak beans so they come out perfect. More

Technique of the Week: How to Beat Egg Whites

Sweets Kumiko Mitarai 7 comments

This slideshow will take you through the process of achieving perfectly beaten egg whites, from the whole egg to stiff peaks. More

Mixed Berry Pavlova

Serious Eats Kumiko Mitarai 1 comment

Technique of the Week: How to Caramelize Onions

How To Kumiko Mitarai 23 comments

Note: Each week Kumiko Mitarai will break down simple, but hardly ever explained, cooking techniques. The step-by-step lessons will feature corresponding recipes so you can put that basic technique into practice. This week she caramelizes onions. Take it away, Kumiko! —The Mgmt. Use This Technique Roasted Brussels Sprouts with Caramelized Onions and Bacon ยป I used to think that browned onions and caramelized onions were pretty much the same thing. The difference is actually pretty dramatic. Onions can be browned in just a few minutes and have a toasted, sometimes charred taste on the surface. But when onions are caramelized, they develop a deep sweetness and a beautiful amber color that goes all the way through the onion. It's an... More

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