Kitchen Tools

Peeling takes time. It is tricky and drives us crazy. When there are thirty pounds of tomatoes steaming on the stove, ready for canning or … Read more

Blanching is a bridge to long-term storage for when all those zucchinis suddenly come in faster than you can eat them. Not only are they … Read more

That’s the panic moment: The one where you yank out three pounds of peas from the garden, then look at them and know they will … Read more

Carrots: Blanching Between harvest and storage, root vegetable must be blanched. When you bring home your big haul in October, it can be tempting to … Read more

Blanch broccoli a second too long, five seconds! It lose its bright green color and turns a muddy olive color. And that’s just within half … Read more

A bunch of perfect-looking kale goes into the refrigerator drawer on day one, and by day four it’s become a slimy mystery. If you’ve ever … Read more

When it’s time to blanch your cauliflower, remember: physics matter. Avoid one of the most common kitchen mishaps by understanding that your water temperature will … Read more

Unlike cooking, blanching does not cook the potato but simply controls texture; it also sets the stage for whatever later cooking might happen. Whether you’re … Read more

When we drop a full chicken into the oil, we get nervous when the bubbles comes up too quickly. As soon as the oil begins … Read more