10 Takeaways for the Home Cook from the Food & Wine Classic

The New York Times

Last week Food & Wine held their annual festival in Aspen, Colorado. We weren't there, but we've scoured the reports of people who were for interesting tidbits and culinary tips. Thanks to Melissa Clark and Susan Edgerley from The New York Times, here are 10 takeaways especially applicable to home cooks!1. Be careful: "The vibrations from opening and closing your refrigerator can shake the bubbles out of an opened bottle of Champagne or sparkling wine."

2. Don't bother using a roasting rack for meats. "Instead, line the bottom of your pan with root vegetables. Keeps down the splatters and produces a side dish."

3. Sustainable sea creatures are often cheaper than their larger and more endangered cousins. "Choose anchovies, sardines, mackerel, squid, mussels."

4. Butchering Tip No. 1: "Cut along the seams of connective tissue and fat, not through the muscle."

5. Americans tend to drink white wine too cold and red wine too warm. "Take a chilled white wine out of the fridge 30 minutes before you want to drink it, and put your red wine in for the same amount of time."

Read More: Check out the other 5 tips at The New York Times

Related: Expert Grilling Tips from the Austin Food & Wine Festival

(Image: Food & Wine)

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