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.
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.
While they’re made from the same material, porcelain bowls and plates, casseroles, skillets, and Dutch ovens are not created equal. Some of them are safe to use in the oven; others can’t always withstand its high heat.
As a porcelain owner, here’s how to know which is which.
If you’ve tried to make your own salsa at home, then you’ll probably have noticed it often ends up far too watery. Store-bought and restaurant quality salsa is usually yummy and thick, but that’s not as easy to achieve when you’re making it yourself at home.
Typically, the reason for this is in the ingredients you used to make it. The most common reason behind homemade salsa that turns out watery is your choice of tomatoes.
Whether you’re trying to thicken up a luscious leek and cider sauce, reduce a tongue-tastic red wine jus, or make a rich and robust gravy, the absolute best way to do it is to go lidless. That’s right, friends. Pop your tops!
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…
Every now and then, a health-conscious friend will ask me if cold-pressed olive oil is a better choice than other oils in the store.
My short answer is always “yes.” If you’re here because you found yourself asking the same question, there’s a pretty good chance you’re already cooking with it.
Confused? Let me help.
Many home cooks say they don’t wash their hands after handling raw bacon because it’s cured. But should they be doing so?
That’s precisely what I’m about to help you answer in today’s blog post. Here are all the facts you need to know on the topic.
You might be surprised to learn that many people don’t after they’ve handled raw poultry and the surfaces that have come into contact with it.
Cooking is a great way to show love to your family and friends. As a home cook, you’re also responsible for protecting yourself and your household from food-borne illness.
