Nothing is better for dressing a turkey than delicious, old-fashioned pan gravy. Some people think the whole meal is just an excuse to make gravy. Pan gravy derives its flavor and character from a rich stock, and the wonderful juices and dripping fats from the roasting bird that collect in the pan. Read on for an…
Tag: tips and tricks
Why Let Meat Rest?
Whether it’s a ribeye, skirt steak, duck breast or pork chop, it is most satisfying to eat a piece of meat that is bursting with moisture and flavor. However, if you’re not careful with your dinner, you could end up gnawing away at a steak or chop that is dry and flavorless. That is not…
Pork Shoulder: A Week of Meals
There’s nothing more versatile than pork shoulder, cooked until fork tender and shredded. Bon Appétit tells us that even in summer it’s worth cranking up the stove, or plugging in the slow cooker, to make pork shoulder. Leave that hunk of pork to stew in its own juices, and come back to a week’s worth of meals….
Make Pork Shoulder for a Week of Meals
There’s nothing more versatile than pork shoulder, cooked until fork tender and shredded. Bon Appétit tells us that even in summer it’s worth cranking up the stove, or plugging in the slow cooker, to make a pork shoulder. Leave that hunk of pork to stew in its own juices, and come back to a week’s worth of meals.
Kitchen Skills: Get the Maillard Reaction
Maillard (my-YAR) reaction is a culinary term for something you have no doubt been enjoying your whole life. The dictionary defines it as, “a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread).” And we all know that’s where the flavor is. When…
What Does Mise en Place Mean?
Mise en place (pronounced meez ahn plas) is a French cooking term that literally translates to “put in place.” Often referred to as simply “meez” by the pros. Mise en place allows you to cook in the most efficient way, without having to stop. All necessary ingredients are chopped and ready to go, spices are measured,…
Center of the Plate | D'Artagnan Blog 