The How-To Kitchen

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

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

Casey Barberby 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.”

5 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Trussing a Chicken

The How-To Kitchen: Trussing a Chicken

Casey Barberby 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...]
Thumbnail image for The How-To Kitchen: Pie Crust

The How-To Kitchen: Pie Crust

Casey Barberby 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.”

2 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Homemade Pasta

The How-To Kitchen: Homemade Pasta

Casey Barberby Casey Barber October 2, 2009

“Start to finish, the entire process takes about an hour (plus drying time for the finished strands), and you’ll wonder what took you so long to try it out.”

3 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Lemon Curd

The How-To Kitchen: Lemon Curd

Casey Barberby Casey Barber August 19, 2009

“It’s an awesome party trick. In 20 short minutes (including assembly of ingredients), you can have a bowl of puckery, smooth, rich, perfect lemon curd. And you can make it without separating egg whites and yolks or owning a double boiler.”

2 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Chopping Garlic

The How-To Kitchen: Chopping Garlic

Casey Barberby Casey Barber July 26, 2009

“There is an easier way to chop garlic! And it doesn�t require a garlic press or any other fancy tools�truth be told, I subscribe to the Alton Brown school of thought on cooking implements and try not to buy tools that can�t be used for multiple purposes.”

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

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