Tip Of The Day: Mise En Place

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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TIP OF THE DAY: How To Boil Water

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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VIDEO: How To Cook A Perfect Ribeye Steak

  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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TIP OF THE DAY: Use A Bigger Bowl

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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