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Dessert stacks are easy to make. Photo courtesy Filicori Zecchini. Call it a dessert stack, a mock mille-feuille (Napoleon) or whatever you like: It’s a really easy way to serve an impressive and fun stacked dessert. Graham crackers, pound cake and loaf cake, phyllo or wontonscan be used as the base, filled with bananas,…
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If you grill with wood chips, how do you decide which chips to use? You may have your own system, or simply like mesquite with everything. But McCormick has added a bit of culinary science to the process. Here the company provides recommendations for specific wood chips to pair the right intensity wood with particular…
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The Kuhn Rikon 7.4-quart pressure cooker. Photo courtesy Kuhn Rikon. We’re in the middle of a heat wave, so the less the stove and oven are on, the better. We’ve turned to our trusty pressure cooker to make an entire meal from scratch. This is not your mother’s (or grandmother’s) pressure cooker. Totally safe…
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On Saturday we provided fish-buying tips from chef Scott Leibfried of Arch Rock Fish restaurant in Santa Barbara. Today, Chef Scott provides some fish-cooking tips to turn home cooks into chefs de poisson. INITIAL DECISIONS FOR COOKING FISH Portion Size. A good portion size for a fish is six to seven ounces. Cooking Method. You…
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Are you cooking fish less often because you’re not comfortable with your technique? There are plenty of videos online that show you just how easy it is to cook fish: on the stovetop, in the oven, on the grill. The key is this: don’t overcook it. Fish is far more delicious on the rare side…
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