Cooking Skills

Can You Put Butter in Cast Iron?

Can You Put Butter in Cast Iron?

Cast iron cookware is cheap, heats up incredibly well, and, thanks to the fact that it’s cast from a single piece of molten iron, can be used virtually anywhere—even on the outside grill or over a campfire.

It can also be tricky to use for first-time owners or seasoned cooks who don’t know all the quirks of cookware made of this metal. Especially if you’re cooking with a more delicate fat, like butter.

Is It Better To Thicken Soup With Flour Or Cornstarch?

Is It Better To Thicken Soup With Corn flour Or Starch

There are two schools of culinary thought when it comes to the best way to thicken soup, and both of them have equal merit (based on who you ask).

But the closer you look at cornstarch and flour—and the way in which they’re used as thickening agents for soup—the more obvious it becomes that one is actually better than the other. The idea that they’re both the same, is unfortunately, an old wives tale. 

Whether you choose flour or cornstarch to use as a thickening agent, it’s really important to know how to make use of them.

Which Side Of Parchment Paper Goes Up?

Which side of parchment paper goes up

Parchment paper is used quite often in the kitchen, especially if you’re baking. Its non-stick and humidity resistance make it ideal for covering your baking tray before you lay down the food that needs to be baked or cooked, and it’s super-easy to work with and dispose of. 

But have you found yourself asking which side goes up? It’s not like it comes with instructions to help you out, so how are you supposed to figure it out…

How to Keep Water in Your Pot From Boiling Over

How to Keep Water in Your Pot From Boiling Over

Cooking is all fun and games until the water in your pot boils over and your cooktop becomes a sticky mess. Not surprisingly, this leaves many home cooks like you and me wondering if there was some secret way to keep the water in our pots from boiling over.

I was researching this topic on the Internet and kept coming across the usual superstitions (like how adding salt to your pot keeps the water from boiling over), until I stumbled upon a trick that seemed so simple and so effective, I found it hard to believe.

After testing this trick out for a week, I can confirm to you that it actually works. And I’ve been using it ever since.

In this post, I’m going to tell you all about it.

How to Sauté Garlic in Olive Oil (Illustrated Guide)

How to Sauté Garlic in Olive Oil (Illustrated Guide)

I know from email exchanges and comments on other articles that many of you get intimidated by sautéing. After all, the name is French, and it sounds like sautéing is something pretty darn complicated to do.

The irony is that it’s one of the most straightforward cooking techniques out there. Sautéing means pan-frying food quickly, over medium to medium-high heat, and with as little cooking oil or fat as possible.

The trick to sautéing, especially when it comes to vegetables like garlic that burn fast, is to get the temperature and the timing right. This is what I’m going to be helping you do in this article. If I’ve got you curious, keep on reading.

Does Salt Kill the Yeast in Dough?

Does Salt Kill the Yeast in Dough?

I’m on a baking spree lately. Not only am I not letting my oven take much of a break as I test out and write about baking recipes, but I’m trying to answer some of your top cooking questions. 

Especially the ones I wish others had answered when I was learning how to make homemade dough and bake bread, pizza, and desserts.

Today, I will try to demystify what I consider one of the most intimidating baking topics for beginner home cooks: the complicated relationship between salt and yeast.