Tag: basic techniques | Apartment Therapy

Weekend Project: Close the Cookbook!

One of the themes that pops up here at the Kitchn is wanting to do more cooking by feel and with less need to follow exact recipes. Well, with all the fresh produce in the markets right now, this is o...

Try This! Burnt Onions...Mark-Bittman-Style

It's not every day that we recommend intentionally burning your food! Mark Bittman actually calls onions cooked until they're tender and slightly charred one of his basic culinary staples. And doesn't...

Food Science: How Starch Thickens

With just a few teaspoons of any starch, we can thicken soups, sauces, and puddings to exactly the consistency we want. They go from loose and watery to thick and creamy right before our eyes! Here's ...

Basic Technique: Mise en Place

It can seem fussy and a tad neurotic, but without a doubt, a good mise en place will make you a better and more efficient cook! It's one of the first lessons taught to new chefs in culinary school, an...

Quick Tip: Cook with a Clean Slate

When you're building the base for a soup or braise, things can get chaotic pretty quick in that pan. To make sure each new ingredient added gets its own quality time with the hot surface of the pan, c...