The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212 degrees at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a “foam” on top.
Eventually this [...]

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In this episode of The Free Culinary School Podcast, we start part one in a three part series on basic hot side cooking technique. First up: sauteeing, searing and the art of roti (pan roasting).
In our discussion segment we revisit stocks, and discuss the “dark side” of haute cuisine, including the use of bullion cubes [...]

 

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A well seasoned cast iron pan is one of the most jealously guarded tools in a kitchen. Back before teflon pans were invented, these were the original non-stick pans that people used to cook eggs and other delicate items. Also, nothing really gives you a better seared crust than a good cast iron skillet.
To Season [...]

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Searing refers to quickly browning food with extremely high heat, usually done in a skillet or broiler. A common misconception about searing meat is that it “locks” in the juices. However, searing meat by no means forms an impermeable layer. Instead, the caramelized surface that searing creates generates lots of grate flavor.
In my opinion, the [...]

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Sauteeing is a technique in which you cook food very quickly in a small amount of fat, in a skillet or saute pan, over very high heat. The word sautee in French means “to jump.” This refers to the sauteeing motion of flipping the contents in your pan from front to back, causing them to [...]

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