Cauliflower: kinds, colors and recipes
It's related to mustard, cabbage, Brussel sprouts and broccoli, among others. Although most people are familar with ehite cauliflower, the color can be green, yellow and …
Cooking ingredients
To cook any dish properly, a good introduction to the ingredients that go into it is a must. For example, when a recipe lists scallions as an ingredient, does it refer to onion leaves, or are scallions and onion leaves different from one another? What is the proper way to rehydrate dried mushrooms? What is fish sauce and why is salt not a worthy substitute? What is shrimp paste and why is it such an important ingredient in Asian cooking? All these and more in this section.
A guide to coconuts for eating, drinking and cooking
Young and mature coconuts are used differently in cooking. The flesh of young coconuts are soft and sweet. Mature ones have tough flesh that's best for squeezing coconut …
How do you cook bone marrow?
Boil it, steam it, stew it, roast it... Serve in broth, over pasta, with vegetables, spread on bread or just scrape it from the bone and eat it. How to cook bone marrow …
What’s the difference between giblets and gizzards?
You’ve seen or heard both terms especially in relation with chicken, duck and turkey. During Thanksgiving, especially, when recipes for gravy list “giblets” or “gizzard” …
How to grow and propagate lemongrass, and how to use it for cooking
There are several kinds of lemongrass and they do look very similar to each other. But only Cymbopogon citratus (and Cymbopogon flexuosus to a lesser extent) is used as …
What you should know about Chinese sausages
What is Chinese sausage? What does it taste like? How are they bought, stored and cooked? Read on for the answers and tips.
When making gravy, demi-glace is your best friend
In culinary school, Alex was introduced to demi-glace and she was instantly smitten. She ordered half a gallon of the stuff from the school’s restaurant and we’ve been …