Tag: basic technique | Apartment Therapy

Quick Meal Technique: How to Stir Fry

Stir frying is really one of the best techniques we home cooks can have up our sleeves. Because they cook so quickly, you can have a stir fry on the table in about the time it takes to chop up the veg...

How to Buy, Clean, and Cook Scallops

Scallops are like the candy of the sea: we're always in the mood for them and we can always have just one more! They used to be a special treat that we only had when eating out, but then we discovered...

Cook's Talk: A Three-Fingered Pinch of Salt

We've seen this phrase "a three-fingered pinch" popping up in a lot of recipes recently, and we think it's a great way to describe a rather indeterminate amount of seasoning. We're being told to add m...

Basic Technique: How to Cut Cauliflower

Cauliflower was one of the first vegetables we actually liked as kids, and we're still eating them today! Despite their rather impenetrable-seeming appearance, cauliflowers are actually pretty easy to...

Basic Technique: How to Prepare Chard (Or Any Other Leafy Green!)

Facing a big pile of leafy green chard and knowing you have to somehow get it sliced it into bite-sized ribbons can feel a bit daunting. But it's really a lot easier than you might think! Here's how w...

Cooking Basics: Very Easy Pickling

We love pickles, and we especially love the variety of flavors and vegetables being used to make them these days. But we've tended to shy away from making them at home, thinking that pickling requires...

Basic Technique: Dry Poaching

"Dry" and "poaching" might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don't have a lot of internal fat to keep them moist. Here's how......

Basic Techniques: Eight Ways to Build Flavor

Have you ever made a dish that smelled great but tasted flat, unexciting, or one-dimensional? Don't give up on that recipe! Next time you make it, try boosting the flavor with a few of these technique...

Basic Techniques: How to Trim the Fat Off Meat

Like many of you, we've been recently buying more whole cuts of meat to use in braises and to stretch our food dollar a little further. These often come with a fair amount of fat and gristle still att...