TIP OF THE DAY: Deep Fat Frying In EVOO

Deep frying occurs when the fat in a pot or pan completely envelops the food. You may have read tips on deep frying that advise against cooking with extra virgin olive oil. The advice is that the smoke point is too low. But that’s not so, says California Olive Ranch, producers of fine EVOO in…
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TIP OF THE DAY: Measuring & Weighing Ingredients In The Metric System

[1] Use a kitchen scale to weigh your ingredients (photo © GreaterGoods). [2] Read the directions carefully before you chop nuts, for example (photo © Good Eggs).   If you pay close attention to recipe ingredients, especially for baked goods, you’ve noted that some recipes give measurements in both ounces/teaspoons and grams/milliliters. While Americans have…
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TIP OF THE DAY: Don’t Leave The Stove Or Grill Unattended

[1] Grease fires are a common reason for grill fires (photo courtesy Wikipedia | Common Domain). [2] It’s not just the stove top: Oven fires can develop even when you think your roast is safely cooking (photo courtesy Knox County, Tennessee Fire Prevention) [3] A Tundra aerosol spray is small, easily portable, and a must-have-on-hand…
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TIP OF THE DAY: Skin-On Fish, Pan-Seared

A tip from Paul Duncan, executive chef at Ray’s Boathouse in Seattle: When preparing salmon and other fish, keep it simple to let the great flavor of fresh fish shine. He, of course, uses fresh, local Copper River sockeye salmon (photo #2). But even if you buy yours at the supermarket, you can use the…
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TIP OF THE DAY: Serve A Main Dish With Four Sides

If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
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