- Start with High heat--searing imparts taste, in everything from mushrooms to meat.
- Shallots instead of onions--sweeter and less of a bit.
- Ditch iodized salt--sea salt is delicate and tasty.
- Blanch for color and flavor--boil vegetables for a minute in salted water, then throw in and ice bath, which halts the cooking process.
- Dress salad--delicate greens use lemon and olive oil. Heavier lettuce use balsamic or mayo base. Always pour dressing into the bowl first, then throw greens and toss.
Monday, June 25, 2007
I'm no chef, but I do like to cook good food for my family. As per Domino's "culinary boot camp" article, here's a few chef secrets from the Culinary Institute of America: