Last week I intelligently left a quarter inch of water in the bottom of my cast iron skillet in order to help soften the cooked egg layer on the bottom. Also intelligently, I forgot about the skillet and left it over night. When I found the skillet the next morning, the bottom was [...]

Posted in Equipment, Techniques 3 Comments »

So I made eggs on Saturday morning for breakfast in my cast iron skillet (not enameled).  When washing it some of the residual egg was difficult to remove, so I decided to leave some water in the bottom of the skillet to loosen the egg.  I filled it up with just a quarter to half [...]

Posted in Equipment, Failures, Kitchen Tips 5 Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 7: Equipment Identification
Part 1: Cookware and Bakeware
Part 2 of Equipment Identification [...]

Posted in Cooking 101, Equipment No Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 7: Equipment Identification
Part 1: Knives
Kitchen equipment is a pretty broad subject, [...]

Posted in Cooking 101, Equipment 4 Comments »

Here is a quick kitchen tip as a follow up to my post on cookware materials: know your pots and pans. Since I’ve started cooking, I’ve realized that heat recommendations in recipes (medium-high, low, simmer, etc.) don’t mean much. With a variety of cookware materials available and everyone owning a different stove, it [...]

Posted in Equipment 3 Comments »