Many cooks have experienced mishaps like a pot or pan turning over while it was cooking on the stove. The reason may be that their elbow or other body part hit the pan causing it to turn over....Read More
The temperature at which a fat begins to break down and burn is called the Smoking Point. Different fats and oils will have different smoking points. The refinement levels of different fats also...Read More
Never throw out that stuff on the bottom. When meat browns it creates many new flavors, known as the Maillard reaction. It has tons of flavor that you could make a lovely sauce...Read More
A saucier is in charge of sauces and sauted items. A sommelier is a wine steward. If you were to dine out he would help you decide which wine would go best with the meal you...Read More
Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means to the tooth. When the pasta is cooked al dente, there should be a slight...Read More
