Forget sous vide and how to chiffonade: sometimes you just want to learn about making juicy chicken, cooking the perfect egg, or peeling garlic quickly and effectively. 2011 at The Kitchn has been a year of covering a great many kitchen basics for the novice and more experienced cook alike. Today we are bringing you 15 of our favorite tips, hints, and discussions from 2011.
Do you know the failproof way to cook chicken breasts? Have you ever turned your oven all the way up to bake the perfect pizza? Would you like some tips on which basic ingredients can freeze well, and how to defrost them when you need them? Want to bake better pie crusts?
One of my favorite parts about writing for The Kitchn and reading my colleagues' writing is not only discovering wonderful new recipes but kitchen shortcuts. I think you'll agree there's a rich plenty represented here.
• 1 How to Cook Moist and Tender Chicken Breasts Every Time
• 2 How to Cook an Egg: 20 Egg Tips & Tutorials
• 3 How to Cook on an Electric Stove
• 4 Salt the Pot, Not the Pasta
• 5 Oatmeal in Jars: Make a Week of Breakfasts in Five Minutes
• 6 Peel and Entire Head of Garlic in Ten Seconds
• 7 Store Bacon Fat in Glass, Not Plastic
• 8 Melissa Clark's Secret to Super Smooth Hummus
• 9 Baker's Trick: Perfectly Cooked Pie Crust Every Time
• 10 7 Tips for Making Better Soup in the Slow-Cooker
• 11 5 Tips for Cooking With Tofu
• 12 French Fry Perfection: 4 Tips from Fine Cooking Magazine
• 13 3 De-Frosting Tips for Super Fast Results
• 14 Wait, You Can Freeze That? Wine, Eggs, Cheese and More
• 15 Want Awesome Pizza? Turn Up The Oven
Welcome to The Kitchn's Best of 2011 roundup! From December 19 through January 1 we are rounding up some of our favorite (and your favorite) posts from the past year.
(Images: See linked posts for full image credits)