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What’s mise en place (MEEZ on PLAHS)? It’s French for “everything in its place,” and it’s how cooks are trained from the outset to prepare recipes. It simply means that before starting to cook or bake, everything needed to prepare the recipe is gathered, pre-prepped (chopping onions or measuring flour, for example) and set on…
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How to boil water? Doesn’t everyone know how to boil water? Not everyone knows how to boil water correctly. Here’s some advice from Chef Louis Eguaras, author of 101 Things I Learned In Culinary School. 1. Choose the right size pot. This means a pot large enough to comfortably hold what you need to cook,…
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Summer may be unofficially over, but it’s still good grilling weather. How about a delicious ribeye steak? THE NIBBLE’s video of the week, featuring Chef Elias Iglesias from Morton’s The Steakhouse, demonstrates how to grill the perfect ribeye steak, expertly seared and juicy. You’ll also learn how to touch a steak to determine if…
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When purchasing meat and poultry, you need a plan. Cook it or freeze it: Those are your choices with fresh chicken. Whether whole or in parts, the chicken should be cooked or frozen within two days. While it’s difficult to throw out “good food,” if you’ve exceeded the two days, it’s best to err on…
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We use these melamine mixing bowls in THE NIBBLE’s test kitchen. Here’s a tip from The Competent Cook (reviewed below): When it comes to selecting a mixing bowl, bigger is better. Even if you’re just whisking five tablespoons of vinaigrette, a larger bowl provides a greater range of motion. This means better emulsion and less…
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