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Food Prep
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An Easy Omelet Technique
Start an omelet with a soft scramble
— with Rob Gavel
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Chopping and Slicing Fresh Herbs
Cutting fresh herbs opens up their flavor and allows the oils to integrate more fully with other ingredients
— with Jennifer Armentrout
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Segment Citrus Fruits for Salads or Salsas
Free the sections from the membrane for eye appeal and easy eating
— with Michael Louchen
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Shuck Oysters Like a Pro
Pry the shells open with a push, a twist, and a little muscle
— with Michael Louchen
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Tie a Rolled Pork Loin
Tying the meat helps the roast cook evenly and carve nicely
— with Jennifer Armentrout
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Grilling
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Fish On the Grill Without Sticking
Leave the skin on, and make it the first side you grill
— with Steve Johnson
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Pies
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Crimp or Flute a Pie-Crust Edge to Seal It
Crimp the edges for a sure seal, or flute them for an attractive appearance
— with Carolyn Weil
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Make a 10-inch Berry Tart
You don't even need a pie pan for this tasty treat
— with Carolyn Weil
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Mixed-Berry Pie Filling
Great pies start with plump, ripe berries
— with Carolyn Weil
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Quick and Easy All-Butter Pie Dough
The secret to a good butter dough is keeping the butter cold
— with Carolyn Weil
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Roll Out Round Pie Crusts
Proper pressure and rotation ensure the right thickness and shape
— with Carolyn Weil
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Other Baking
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Make the Chocolate Band
Combined with chocolate curls, this chocolate band makes a dramatic presentation for a chocolate mousse cake
— with Jennifer Armentrout
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Shape French Bread Rolls with a Pinch
Forming round or oval rolls is quick and easy once you get the hang of it
— with Lauren Groveman
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Shape Your Pizza -- Thick or Thin
Working the dough right after mixing means no struggle and a tender texture
— with Evan Kleiman
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Slash or Snip French Bread Rolls before Baking
Cutting the tops of your rolls allows steam to escape and is decorative too
— with Lauren Groveman
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Wine
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Opening a Bottle of Sparkling Wine
Release the pressure slowly, and don't waste a drop
— with Tim Gaiser
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Opening a Bottle of Wine
A "waiter's friend" does the job, but you have to use it correctly
— with Tim Gaiser
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