Two ways to use a sheet pan like a pro to save time when you cook.
One thing I love about the month of August is being able to stop at a roadside farmer's market to buy cobs of locally grown corn! To cook it quickly, I use the microwave - cooks it perfectly every time! The first time I microwaved an ear of corn I was blown away by how well … Continue reading Easiest Way to Cook Corn on the Cob: Microwave Monday
Maybe it’s the sugar, or it could be the salt. In either case, a few spoonful's of this Chinese sauce instantly adds flavor to your stir-fries, barbecue and wraps. Not as popular as ketchup, soy sauce or mayo, and doesn’t have the rock star status of Sriracha - I’ve never seen anyone wearing a Hoisin … Continue reading Stock It and Rock It! – Hoisin Sauce
For the longest time I placed my index along the top edge of the chef's knife when I diced and chopped food. It felt comfortable but it allowed the blade to easily jut out to the side when my hands or the cutting board got wet. A couple years ago I changed my grip to … Continue reading Cooking 101: How to Hold the Chef’s Knife Safely
Have you ever been mid-way through a recipe and noticed you’re missing an ingredient or have skipped a step? It happened to me recently. Instead of reading the recipe before I began, I quickly scanned it. Bad idea. A cooking prep checklist would have saved me from the frustration that followed. When we rush into … Continue reading Cooking Prep Checklist for Recipe Success
Cooking often begins with dicing an onion. And, unfortunately this root vegetable doesn’t play nice when you attempt to cut it. It won't sit flat on the cutting board. Its papery skin can be difficult to remove. And, we all know how the little bugger likes to sting our eyes like shampoo if we take … Continue reading How to Dice and Onion and Walk Away Without a Tear