Posts Tagged ‘Cooking Basics’

How to Butterfly or Spatchcock a Chicken

Heather says: Did you know there’s a way to increase the amount of crisp skin on your chicken while decreasing the cook time? I tell the truth, you just use a five minute technique called Spatchcocking -that sounds dirty, doesn’t it?- or butterflying and you’ll greatly increase the surface area of your roast chicken. Not…

Read More

The Gentle Boil Method for Cooking White Rice

Heather says: For whatever reason cooking white rice seems to frustrate some people. My favorite way to cook rice is to use a 2:1 ratio, water to long grain, white rice. I add a small amount of salt to the water, bring it to a boil, cover and reduce the heat to low. I then…

Read More

How to Hard Boil an Egg

Heather says: It will be years before I run out of material for this site, namely because there are so many basic tutorials that need to be included. Last night as I was fixing myself a hard boiled egg for a salad, I remembered that I had never posted a tutorial for boiling an egg.…

Read More

Why Do We Leave the Lid off When Making Stock

Dear Home Ec 101, I would like to know why we have to leave the pot uncovered when we are making stock or broth? Is there any particular reason? Signed, Lidsy Lohan Heather says: It’s all about ease and evaporation in the case of making stock with the French method. During the first hour of…

Read More

Questions About Making Homemade Chicken Stock

Q: How do you make chicken stock? Is there a basic recipe for making chicken stock? A: I have two, one is based on the French method and the other on an Asian method of stock making. The ratios for chicken or turkey parts to water and vegetables is similar in both. While the methods are…

Read More

Salmon Skin, A Query

Dear Home-Ec 101: I scored a box of salmon fillets for a deal and am wondering if I should bake them with the skin on, or peel it off before it goes in the oven? Does the skin serve a purpose? Does it taste better? Signed, Squicked by Salmon Skin Heather says: Believe it or…

Read More

Green Beans, Roasted

Heather says: Fearless Fridays are a chance for readers of this site to share what they’ve been trying in the kitchen. It doesn’t have to be fancy, all I ask is that it be a new recipe or a new technique. Share a link to your effort in the McKlinky or tell us about it…

Read More

Chicken, Roasted and Marinated in Balsamic

Heather says: This recipe for roast chicken tastes like effort marinated in herbs and vinegar. Really, it’s a throw together and toss in the oven kind of dish.  I won’t tell if you don’t, sometimes I like to pretend I’m working harder than I am. The chicken can be set to marinate the night before…

Read More

How To Make Your Own Chicken Or Turkey Stock

Heather says: Want killer -figuratively, you do keep a sanitary kitchen, right?- dressing, gravy, or mashed potatoes? The secret is in the stock. Before Tom the turkey heads into the oven (or deep fat fryer, just sayin’), remove the neck from the cavity and fearlessly reach up under the neck flap and pull out the…

Read More

How to Roast a Turkey

Heather says: I won’t lie. My hands down favorite way to cook turkey is to head outside and plop that bad boy into peanut oil. However, that’s not an option for many of you. Since turkey is running at $0.69 lbs and my 6 year old has a hollow leg, I call that a bargain…

Read More

Butternut Squash: A Simple Side

Heather says: With cooler temperatures come falling prices, at least for squashes. Take advantage and enjoy one of the easiest side dishes known to man, baked butternut squash. It’s so simple, there’s not really even a recipe. Preheat your oven to 350F. Cut your butternut squash in half, lengthwise. Use a spoon to scoop out…

Read More

Microwave Rundown

Dear Home Ec 101, How does a microwave work? Also, if you’re not supposed to put metal in a microwave, why do my Hot Pockets™ come with a foil lined sleeve? Signed, Dyspeptic in Des Arc Heather says: I have some deliciously geeky friends who will probably rip the explanation I’m going to give you to…

Read More

Baking Roasting What’s the Difference?

Dear Home Ec 101, How come if I put a pie in the oven it’s baking, but if I put a chicken it could be called roasting or it could be called baking? Signed, Flummoxed in Florence Heather says: Some of it is cultural conditioning and evolving language as many people use the terms interchangeably,…

Read More

Modifying Chicken Recipes

Dear Home-Ec 101, I’ve seen recipes for 40 garlic clove chicken, but they are mostly for a whole chicken. I’m trying to figure out how I can make it for my husband and I using chicken breasts. Any ideas how I can do this? (I’d like to bake it rather than putting it in the…

Read More