'faq' on Serious Eats

Freeze Fresh Herbs for Long-Term Storage

There's no herb storage method I know of that can faithfully retain the flavor and texture of completely fresh herbs, but if you find yourself with more than you can possibly use, there are some methods that will work better than others. So you want to have something that closely resembles fresh herbs for sauces, soups, and stews? In that case, the freezer is your friend. Here's the best way to freeze herbs for long-term storage. More

The Best Way to Mince Garlic

When a recipe calls for minced garlic, just how much does your mincing method matter? From classic chopping to a garlic press and microplane, we explore the relative merits of each technique. Turns out the choice you make can have a drastic effect on the flavor of your food. More

How to Trim a Whole Beef Tenderloin for Roasting

Beef tenderloin is the most expensive cut of meat on the steer. At a good butcher or supermarket, a trimmed center-cut tenderloin can run you as much as $25 to $30 per pound! But there are ways to minimize that cost. The best way is to buy the tenderloin whole and untrimmed, bring it home, and trim it yourself. More

How to Tie a Butcher's Knot

A butcher's knot has one big advantage over a regular square knot: it's a slip knot, which means that once you tie it, you can adjust it very easily without needing an extra finger to hold the knot in place as you tighten it. More

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

There's a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest. More

How to Clean and Debeard Mussels

Mussels have a reputation as being fiddly to clean or dangerous to eat. How many of you got freaked out about ordering mussels at restaurants after reading Kitchen Confidential? The good news is that it's almost all untrue. Mussels are not only quick to prepare (think: fridge to table in about 15 minutes), they're also inexpensive, readily available, and deliciously elegant too. Here's how to get them ready for any recipe. More

The Food Lab: How to Poach Eggs for a Party

A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done. More

So You Like Flavor? Don't Soak Your Black Beans!

I've spent my whole life soaking black beans before cooking them just like every other bean around. But Russ Parsons of the L.A. Times recently chastised me for it, claiming that un-soaked black beans are better in almost every way. I put it to the test, comparing soaked and un-soaked beans for flavor, texture, color, ease of preparation, and, er, digestibility. Guess which method came out on top? More

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