Technique, substitutions, seasoning, heat control and fixing everyday meals when something goes wrong.
Home cooking centered on understanding what happened, not just replacing the recipe. Equipment, ingredients and taste can lead to several equally good solutions.
I have a small-pot rice routine that is very reliable for two servings. When I double it in a larger pot, the bottom gets softer while the top is still a little firm. I assume simply doubling water and time is the wrong...
My oven's broiler gives lovely color to cheese and vegetables, but the surface can scorch while the middle is still lukewarm. I'm trying to use it as a finishing step after cooking most of the dish through, rather than a...
Restaurant stir-fries have that browned, smoky quality I can't reproduce on my ordinary home stove. When I put all the vegetables and chicken into one pan, they release water and steam. I'm starting to cook small batches...
Dinner is chicken thighs, roasted vegetables and rice. Every part takes a different amount of time, so one thing always sits getting cold while another finishes. I'm finally trying to plan backward from when we want to e...
I keep burning minced garlic while waiting for diced onions to soften. The recipes say ‘cook onion and garlic until translucent’ as though they have identical cooking times. Mine definitely don't: the garlic turns brown...
I am trying to get properly browned broccoli and carrots, but I often pull out a tray that is tender and damp rather than roasted. The obvious issue may be crowding. I usually put enough vegetables on one tray to feed fo...
I've started using citrus zest to brighten pasta and vegetables, but my first attempt made the dish bitter. I probably grated too deeply into the white pith, then cooked the zest aggressively in hot oil. I'm going to use...
There's cooked roast chicken in the fridge, and I'm tired of turning it into another sandwich that tastes like Sunday dinner reheated. The meat is already seasoned and a little dry around the edges. I'm considering shred...
I like scrambled eggs soft and glossy, but mine are either wet and loose or fully set and rubbery. I'm cooking in a nonstick pan over medium-low heat and stirring fairly often. Maybe I need to take them off the heat earl...
Every steak recipe insists on resting the meat, but then I see people resting tiny chicken strips and thin pork chops as though they're roasts. I understand juices redistribute somewhat and carryover cooking matters for...
You need an account to continue.