Cooking Techniques
Braising with aromatics: a step-by-step method
A step-by-step braise: sear for color, build an aromatic base, add liquid at a gentle simmer, cook low until tender, then reduce the sauce and store leftovers safely.
The collection
Cooking Techniques
Methods from many culinary traditions, such as tempering, charring, braising and steaming, explained step by step so you can use them in your own kitchen.
Cooking Techniques
Common mistakes when stir-frying at home
Soggy, steamed or scorched stir-fries usually trace back to crowding, a cool pan, badly timed aromatics, wet ingredients or sauce added too early. Here is how to fix each one.
Cooking Techniques
How to char vegetables under a home broiler
Set up your oven broiler for charred vegetables with the right rack position, pan, oil and timing, and learn to recognize good char before it turns bitter and burned.
Cooking Techniques
Steaming and wrapping food in leaves at home
How to choose and prepare wrapping leaves, seal parcels, set up a home steamer, check doneness, and handle the hot steam safely when you open each parcel.
Cooking Techniques
Velveting meat for tender results in a home kitchen
Velveting coats thin slices of meat in a starch mixture and blanches them briefly, which helps them stay tender and juicy in a hot pan. Here is how the method works and which cuts suit it.
Cooking Techniques
What tempering spices in hot oil does to a dish
Tempering spices in hot oil draws out fat-soluble flavor and spreads it through a dish. Learn the timing, heat control and safety steps, and how to fix a batch that burns.