Admittedly, I’ve struggled with cooking salmon for years now. Coooking salmon seems like such a basic skill. A little too much heat and salmon can get very dry, still edible but a far cry from that perfectly moist, tender, and cooked result you expected. Justin Chapple at Food & Wine’s Mad Genius kitchen solves our salmon woes.
The answer to perfectly poached salmon after the jump!
Kiwis have amazing health benefits and yet they’re difficult to incorporate into your normal eating habits, probably because the peel is so tricky to remove. You just end up with a lot of kiwi fur on your knife and no one wants that! Food & Wine has a great trick for peeling kiwi to avoid catching the fur while saving as much of the fruit as possible.
If you haven’t signed up to join ChefSteps.com, I highly recommend it. They also have a great YouTube channel. ChefSteps provides an array of recipes ranging from easy to advanced, and when they say advanced, the complexity is up there with Iron Chef gods.
This chicken noodle soup recipe blew my mind. At first glance, it doesn’t look like anything special. However, the chicken IS the noodles, making this instructional video far from mundane.
Sometimes I forget that vegan cooking can be quite simple. This eggplant dish is a great lazy meal since it only takes a few minutes to prep. The rest of the cooking time is baking in the oven so you can set it and forget it.
Did you know that there are 14 varieties of eggplants? Here, I used the most common one found in American grocery stores – the American or Globe eggplant with its bulbous, pear shape. If you’d like to create this dish with better presentation, try substituting with the Japanese eggplant with its long and thin shape, cutting in half lengthwise. You can also garnish with fresh green onions or chilies.
Here on the West Coast, Dungeness crab season is well under way. The crab season peaks at the start in December and runs through June. Here are more Dungeness Crab Season Facts.
Some people lament on how dry Dungeness crab meat can be, but they may not be doing it right. I’ve experimented with cooking live crab at home and I found the perfect method to yield totally cooked but very juicy meat. I prepared crab for a picnic party of 10 and made dipping sauces. The crab meat was so good on its own that no one used the sauces!