Cooking Tip Tuesday: Dry your food

Some of you may have noticed many recipes specifically say, "pat (insert food) dry" before grilling, roasting, searing, etc. And even if it doesn't, take heed. Why? Like most things cooking, it's in the science.  Moisture inhibits caramelization. If you don't get that initial layer of moisture off your food, it won't get beautifully brown …

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Cooking Tip Tuesday: How to become a better cook (Step 2)

It's Cooking Tip Tuesday. Check out Step 2 in my "How to Become a Better Cook" series. It TRULY does make cooking more efficient, easier and enjoyable.

Wild Card Wednesday: Salt

Table salt. Kosher salt. Sea salt. What's the difference and why should you care? I recently came across this post from one of my favorite food blogs, Tasting Table.  I couldn't explain it better. Check it out! BUT, there is one thing missing...nutrition facts. That's where I come in :). I think it's really important …

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Cooking Tip Tuesday: How to become a better cook (Step 1)

This is so TRUE.  Every day I become a better cook.  Like everyone, I make mistakes but I learn from those mistakes, move on and do it better next time.  In this 3-step series, "How to become a better cook", I'm sharing with YOU 3 of the most important tips I've learned over the years …

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Cooking Tip Tuesday: Don’t overcrowd your pan

Have you ever noticed that many recipes will specifically say, "don't overcrowd your pan" or it suggests cooking in multiple batches?  What if you are in a hurry and just want to get it done?  Tough cookies!  If you want your food to cook evenly & you want that delicious layer of caramelization or browning …

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