Q.

How do you prep & sear foie gras?

A.

Selecting Foie Gras The foie grade you select is important as different grades are suited to different applications: Grade A foie is the best choice for searing because it’s firmer, larger, and better looking. Grade B can also be used
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Q.

How can I get better results when freezing leftover salmon?

A.

Commercial blast freezers freeze foods extremely quickly, which results in smaller ice crystals, better protecting their flavor and texture. If you’re planning on storing wild salmon frozen, the best practice is to buy it already commercially frozen and use your
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Q.

Why do we call it chicken juice? Isn’t it really blood?

A.

I’m assuming you’re referring to the liquid that comes from cooked chicken when cut or tested for doneness (the phrase “when the juices run clear” is often used). This “juice” is actually primarily water.  As much blood as possible is
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Q.

Do I need to remove shot from wild ducks before cooking?

A.

…my friend shot them with a shotgun, and I’m concerned about the bullets exploding in the oven. I should be very clear here that our areas of expertise are more centered around ingredients and cooking techniques than hunting.  However, my
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Q.

Do you need to tenderize steaks before grilling?

A.

As a general rule, the common steak cuts (premium steaks like filet mignon/tenderloin, ribeye, strip, top sirloin…or cheaper by still excellent cuts like flank, hanger, skirt, flat iron) can be grilled without tenderizing. That said, some people choose to tenderize
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Q.

What is onion brulee?

A.

Onion brulee (brulé) translates to “burnt onion”. Charred onions are sometimes used as a natural colorant by chefs looking to darken soups, stocks (beef or veal stock), or sauces.  Chefs typically roast bones (often with tomato paste – caramelizing its
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Q.

What’s the difference between steak rolls and semolina rolls?

A.

We don’t have “steak rolls” here on the West Coast, but after doing a little research it looks like the term refers to a soft hoagie-style roll/bun for long narrow sandwiches. “Semolina,” refers to a type of coarsely ground grain
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Q.

How do I convert dried onions to fresh onions?

A.

Typically the manufacturer will recommend a conversion on the packaging, and that’s the one I’d follow.  They know their product.  Estimates I’m seeing online suggest converting dried onions by volume at 1-2 tablespoons of dried per 1/4 cup of fresh
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Q.

My fish cake mixture is too lemony – how to rectify?

A.

I’m assuming you’re asking how to fix your current batch rather than how to avoid this problem in the future.  While you could add other strong ingredients to try to hide the lemon, or a bland starch filler to dilute
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Q.

Are French Marigolds Edible?

A.

Despite some people on the internet saying that they are not, French Marigolds are indeed edible according to authoritative sites like the National Gardening Association, Plants for the Future, etc. – Question Submitted by Louise

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Q.

What is irradiation? Why do it to food?

A.

Irradiation is exposing something to radiation.  It’s sometimes used as a preservative method for certain foods to sterilize them, prevent agricultural parasites (insects, spores, etc), inhibit growth (ripening/sprouting) post harvest, etc. The first patents for irradiating food were actually issued
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Q.

What bread rolls make a good pulled pork sandwich?

A.

Pulled pork sandwiches tend to be served on soft rolls – burger buns, potato rolls, etc.  There’s a wide variety of options – you just don’t want them to compete with the pork’s flavor, take effort to bite away from
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Q.

What’s the best way to use jarred truffles in carbonara?

A.

…would you chop some up and make truffle pasta, or put some in the sauce, or grate some on top? Jarred truffles are a great way to add the appearance of truffles to a dish, but they typically don’t have
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Q.

Why do my pancakes from scratch turn out flat?

A.

If your pancakes are flat rather than fluffy, this likely means that you have a leavening issue.  I can think of two possible causes: 1. Your baking powder is old.  As baking powder ages past its use by date, it
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Q.

What salmon should I pickle and jar for the best color and flavor?

A.

Many recipes for pickled salmon (including the one on our blog) don’t specify a salmon species, which indicates to me that any variety will probably work. Atlantic salmon is probably traditional for many salmon recipes, but is paler in color
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