July, 2007

Below are links to articles posted in July, 2007

A Word on Stock & Broth

Stock & broth are very similar in taste, but they aren’t entirely the same. Broth is made from bits of meat and vegetables, stock always includes bones in the recipe. In both though you cook the ingredients a long time to get their essence out.
I like to make turkey stock after […]

How to Make Gravy with a Roux

Gravy is great, and it doesn’t have to be bad for you. Here is a quick and easy way to make relatively healthy gravy.
Start with your meat drippings, this can be from any type of meat, and make sure you run it through a fat seperator to get rid of the fat and keep the […]

Buy a V-Slicer

So… who is impressed when you see professional cooks on TV go bananas on some vegetables, cutting them really thin with rapid precision? I know I am, I’ve tried, I just can’t compare. But screw it, I don’t have to.
V-slicers and mandolins are two easy to use tools that make cutting thin, uniform, slices […]

Fat Seperator

Do you like gravy? I like gravy, meat juice gravy, Thanksgiving gravy. Gravy is awesome! But we’ve been told time and again that gravy is unhealthy. So can we still eat it? You bet!
So what is gravy? Well normally it is meat drippings combined with a thickening agent such as flour or another starch, […]

Infrared Thermometer

Temperature is extremely important in cooking, but most thermometers suck. How many do you need too? There are so many different types.
They are just so ungainly, for many that you’d stick in a pot (such as a pot of oil for deep frying) they get in the way of any lids or splatter screens. Also…how […]

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