Cooking Class

What’s The Deal With Pressure Cookers?

Turn to this device when you’re in a time crunch
Apr 24, 2015 10:00 am

Looking to create a tender braise or a flavor-packed stock but short on time? Meet the pressure cooker! Once lauded as beacons of culinary convenience, pressure cookers fell out of favor as prepackaged foods began filling grocery stores and frozen, microwavable meals became commonplace in homes across the U.S. And that’s a shame. Here’s a primer.

Why Cooking With A Scale Is The Way To Go

So much more effective than measuring cups
Apr 3, 2015 9:00 am

We were all ears when ChefSteps sent over advice about the differences between cooking with a measuring cup and a digital scale. It turns out one of these methods is nearly three times faster than the other, while leaving just a fraction of the mess. Seems like a no-brainer lesson in efficiency, doesn’t it? Take a look at this short video to find out more about saving time both during and after the cooking process.

How To Cook Sous Vide With Only A Ziploc Bag And Pot Of Water

You’ve heard the term. But really, you can do it.
Mar 27, 2015 11:00 am

Sous vide cooking has always been something best left to the pros, or to the most intrepid of home cooks. But the practice of cooking food sealed in airtight plastic bags in a water bath — which ensures items are cooked evenly and retain moisture — is not that difficult with a little bit of training. And contrary to popular myth, you don’t need a fancy machine to do it. Here is a video from our friends at ChefSteps that describes what sous vide cooking is, and how to cook sous vide using a Ziploc bag, a digital thermometer and a pot of water.

What Exactly Is Sous Vide Cooking All About?

You’ve heard the term, sure. But do you know?
Mar 20, 2015 10:30 am

Sous vide cooking has always been something best left to the pros, or to the most intrepid of home cooks. But the practice of cooking food sealed in airtight plastic bags in a water bath — which ensures items are cooked evenly and retain moisture — is not that difficult with a little bit of training. Here is a video from our friends at ChefSteps that describes what sous vide cooking is all about:

How To Pick The Best Knife For Any Imaginable Kitchen Task

There are knives for boning, filleting, tomato-ing
Dec 29, 2014 11:30 am

Raise your hand if you received a new kitchen knife as a gift for the holidays! No? Oh, sorry, didn’t mean to rub it in. But regardless if Santa slid a shiny Henkel under the tree or not, this does not mean you can’t do a little knife shopping — upgrading to help you get ready for the cold winter ahead (read: serious time in the home kitchen). After all, it’s a great time for post-holiday sales too. But where to begin? Here's a little guide to get started.

Pat LaFrieda And Andy Ricker Are Offering Free Online Cooking Classes

Skillshare's new series titled 'Think Like a Chef'
Nov 26, 2014 4:00 pm

Have you ever wanted to take a cooking class taught by a big name chef? Better yet, what if this class were free of charge? Turns out that this dream can quickly become a reality with just a computer. Newly available on Skillshare — an online learning community where the world’s best experts teach real world skills across a number of professions — is a series titled “Think Like a Chef” that explores culinary creativity.

What Exactly Is Caraway, And Why Is It Such A Cool Secret Ingredient?

Found in braised lamb shanks, cookies, ice cream
Nov 5, 2014 12:00 pm

Just one bite of a Reuben will immediately reveal whether or not you’re a fan of caraway, the anise, pepper, citrus packed — and often polarizing — seed that’s been added to rye bread historically for its digestion benefits. And just as the Romans fostered the ingredient’s growth by spreading its seeds throughout Europe more than 5,000 years ago, chefs and bartenders today are hard at work ensuring this spice rack underdog gets its due, extending its recognition beyond the traditional Indian, Eastern European and North African dishes for which it’s become best known. Let us take a close look.

Baked, Boiled, Simply Raw: How Crabs Are Cooked Around The United States

Cooking with eyes on Old Bay, sambal and just lemon
Aug 6, 2014 10:00 am

There are more than 4,000 types of crabs on the planet, the lot of them slippery jerks with little in common beyond claws and a salty-ass disposition toward humans who hope to eat them. Crabbers and cooks around the world have their own techniques for capturing and preparing cranky crustaceans, a canon that includes multiple techniques right here in the United States. Drew Lazor dives in.

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