The How-To Kitchen

The Thanksgiving Timeline

by Casey Barber November 15, 2010

“The timeline ends with a time-stamped, half-hourly breakdown of what needs to happen on Thursday. I make sure to add reminders to set the table and get the bar in order before guests arrive—if you’re the kind of person who’ll forget to shower before dinner, add that too.”

21 comments [Read the whole good food story...]

The How-To Kitchen: Caramel Sauce

by Casey Barber August 30, 2010

“Caramel is basically two ingredients: sugar mixed with cream. Sounds so simple, right? But there’s a clever chemistry that makes the business a bit trickier than you’d think, and here’s why.”

8 comments [Read the whole good food story...]

The How-To Kitchen: Custards + Vanilla Ice Cream

by Casey Barber May 24, 2010

“Chances are, you’ve already successfully whipped up a custard without realizing it. Do you stir a little cream into your eggs with a fork before scrambling them? Hey, you’re technically making a custard and taking it a step further.”

1 comment [Read the whole good food story...]

The How-To Kitchen: Seasoning a Molcajete + Smoky Tomato Salsa

by Casey Barber May 3, 2010

“If you buy your molcajete from a specialty kitchenware store, chances are it will arrive clean and ready for seasoning. If you buy it from a local market or maybe cart it home in your suitcase from Zihuatanejo (like a fool we all know), then it might be covered in a layer of black soot that you’ll need to scrub off.”

6 comments [Read the whole good food story...]

The How-To Kitchen: Trussing a Chicken

by Casey Barber March 22, 2010

“Why is it worth taking the extra two minutes to truss your chicken? By pulling the wings and legs close to the body, you’re creating a nice little package that allows the constituent parts to cook more evenly�the wings won’t be flopping around with the tendency to burn, and the more uniform shape will insulate the drier white meat portions from overcooking.”

3 comments [Read the whole good food story...]

The How-To Kitchen: Pie Crust

by Casey Barber October 19, 2009

“Pie crust is one of those things that causes irrational fear. Even certain seasoned cooks I know quail at the thought of making one by hand, when it can be pulled together almost instantly with a food processor and only a little longer without. All you need is super-cold butter and water and you will not fail.”

3 comments [Read the whole good food story...]

← Previous Entries

Next Entries →