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Techniques
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February 17, 2012 TechniquesMeat-It's What's for Dinner
Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a... Read more »
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February 10, 2012 TechniquesHow to Cook Poultry, Part 2
Week two of poultry was an interesting class. The reason? BRAISING!! This week was all about the wet, slow cooking of poultry.... Read more »
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February 3, 2012 TechniquesHow to Cook Poultry
Chicken is the most popular main course in the country, but there are a lot more fowl choices out there than just the standard... Read more »
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January 23, 2012 TechniquesThe Secret of Canning Tomato Sauce, 2
If you saw our article in September, you know what a catastrophe our first attempt at canning tomato sauce was. Rejoice! Using... Read more »
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January 18, 2012 TechniquesChef Kuettel Makes Sausages, Preps for Smoking
The excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's... Read more »
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January 13, 2012 TechniquesCooking School Daze, Week 10, part 2
Crustaceans crawl around the bottom of the ocean eating all the stuff the other fish drop. Or at least that’s how I picture... Read more »
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January 6, 2012 TechniquesCooking School Daze, Week 10
This was the second week of learning about creatures from under the sea. Last week was all about the fins, this week, we... Read more »
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December 23, 2011 TechniquesCooking School Daze, Week 9
I eat fish a lot. I’m especially fond of buying fish that are deemed “Best Choices” from the Monterey Bay Aquarium’s... Read more »
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December 19, 2011 TechniquesHow to Make a Great Jelly Doughnut
We recently tasted jelly doughnuts with Colicchio & Sons Pastry Chef and famed doughnut creator Stephen Collucci in hopes of... Read more »
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December 16, 2011 TechniquesCooking School Daze, Week 8
Who doesn’t love starchy carbs like rice, pasta and grains? My hips and thighs aren’t always so happy with them, but my... Read more »
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December 9, 2011 TechniquesCooking School Daze, Week 7
Last week, we worked with mostly raw ingredients in the fruits and vegetable category. This week, we took those ingredients a... Read more »
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December 2, 2011 TechniquesCooking School Daze, Week 6
Now this week’s focus was my kind of food! With last week’s arterial clutter finally out of my veins (dairy and eggs), I... Read more »
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November 18, 2011 TechniquesCooking School Daze, Week 5, Part 2
I have eggs almost every morning for breakfast. I usually get the jumbo-sized, as I use mostly egg whites and want to get the... Read more »
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November 11, 2011 TechniquesCooking School Daze, Week 5
I’m splitting this week’s class into two parts, as we covered two very involved subjects, dairy and eggs. These are both... Read more »
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September 23, 2011 TechniquesTrials and Tribulations: Canning Tomato Sauce
For many years, we have been making our tomato sauce/gravy. Every fall, we make our pilgrimage to the Philadelphia market for... Read more »
