Technique, substitutions, seasoning, heat control and fixing everyday meals when something goes wrong.
Home cooking centered on understanding what happened, not just replacing the recipe. Equipment, ingredients and taste can lead to several equally good solutions.
Restaurant stir-fries have that browned, smoky quality I can't reproduce on my ordinary home stove. When I put all the vegetables and chicken into one pan, they release water and steam. I'm starting to cook small batches...
I keep burning minced garlic while waiting for diced onions to soften. The recipes say ‘cook onion and garlic until translucent’ as though they have identical cooking times. Mine definitely don't: the garlic turns brown...
I am trying to get properly browned broccoli and carrots, but I often pull out a tray that is tender and damp rather than roasted. The obvious issue may be crowding. I usually put enough vegetables on one tray to feed fo...
I've started using citrus zest to brighten pasta and vegetables, but my first attempt made the dish bitter. I probably grated too deeply into the white pith, then cooked the zest aggressively in hot oil. I'm going to use...
I like scrambled eggs soft and glossy, but mine are either wet and loose or fully set and rubbery. I'm cooking in a nonstick pan over medium-low heat and stirring fairly often. Maybe I need to take them off the heat earl...
Every steak recipe insists on resting the meat, but then I see people resting tiny chicken strips and thin pork chops as though they're roasts. I understand juices redistribute somewhat and carryover cooking matters for...
I'm trying to make a lighter creamy sauce using plain yogurt instead of heavy cream. The first attempt curdled into grainy bits when I stirred it into a hot pan. It still tasted fine, but looked terrible. Should I take t...
I want deeply browned mushrooms, but mine dump water into the skillet and simmer sadly until dinner is almost ready. I usually crowd them because it seems wasteful to cook in batches. I'm trying a wider stainless pan, hi...
It's a pasta night and the fridge contains no cream or parmesan. I do have garlic, olive oil, canned tomatoes, a lemon and a few herbs. Instead of treating it as an emergency, I'm thinking of a simple glossy sauce using...
When I cook frozen fish after thawing it, I keep getting enough water in the pan that it steams instead of browning. I thaw it in the fridge and pat the surface dry, but I suspect it is still releasing a lot of moisture....
You need an account to continue.