When it comes to roasting a whole chicken, this is my absolute favorite method to use. And although this approach is fairly simple, there are some finer points that you may want to examine if you're unfamiliar with process of spatchcocking.
Quick Correction: In this video, I refer to the technique applied to the chicken as Spatchcooking, when it's really Spatchcocking. I feel compelled to make a witty joke here, but I have to remind myself that we're not in a closed kitchen. Feel free to create your own punch lines...
As Spring transitions into Summer, stone fruits start to ripen and make an appearance at local markets. Since stone fruits and pork have an affinity with one-another, it seemed only natural when I went to cook dinner the other night and saw my favorite stone fruit from a local California farm; cherries! I grabbed a pork tenderloin, some fresh basil, a bottle of brandy and was ready to cook.
In this video I demonstrate the simple technique of cooking pasta and then saucing it in a pan, using the fresh tomato sauce we created in our previous video.
An emulsion is defined by combining two liquids that will maintain their distinct characteristics after being mixed. When talking about emulsions as applicable in a kitchen, the term emulsion refers to combining fat and water. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces. Water in fat emulsifications are most commonly found in the form of vinaigrettes and whole butter.
In this video, I answer a viewer question who is having issues with his bread dough collapsing.
These savory caramelized onion scones are perfect for breakfast, or a mid-day snack with coffee or tea.
In this video we’ll be making one of my new favorite breads, an Eastern European style brown bread. This bread has a unique, complex flavor that comes from the addition of coffee, molasses, fennel seed, caraway and balsamic vinegar, just to name a few (oh yeah, did I mention the cocoa powder?).
This video will teach you how to make a basic baguette in your home oven. If you're new to bread baking, this video will introduce you to some invaluable concepts including the 12 steps of bread and steam injection for proper crust formation.
The baker's percentage is an important concept for all cooks to understand, whether or not they actually bake. This video will demonstrate the baker's percentage, how to use it, and why it's important.
This post was inspired by Tom Scocca who last Wednesday released an article on Slate.com alleging a vast conspiracy among recipe writers. He claims that the "Recipe Writing Guild" is intentionally deceitful about how long it takes to caramelize onions and it wasn't long until the "Food-Arazzi" jumped on the link bait bandwagon.
I disagreed, and this is my rebuttal.