Kitchen Tools

Deep frying is such a straightforward act of courage: Set your timer. Toss some chicken in a vat of hot oil. When you can’t stand … Read more

Most of us are not instinctive blanchers; timing is a science rather then an art. There’s a reason why green beans gets pulled from the … Read more

Cornish hens are small, but don’t get it wrong: they’re shaped funny, and that shapes turbulence in hot frying oil. That means they’ll splatter and … Read more

It’s 5pm and you’re staring into your kitchen. A can of tomatoes and a pound of dry pasta stare back at you. You have more … Read more

Thermal control is essential when deep frying chicken thighs. Melt the fat underneath skin and crisp up starchy coating. Cook the dense dark meat and … Read more

Cold catfish dropped in hot oil will cool it down fast. Now you’ve got a basket full of dredged fillets waiting in your hand. You’re … Read more

Cooking pork chops in hot oil until a nice crust forms but not overcooking the inside are an art. Get it right and you have … Read more

It’s the question we all ask when there’s a package of dry pasta and a pot full of simmering goodness: How much sauce should I … Read more

Then there’s the pasta: a pound of dried spaghetti you purchased. Now you face it staring down at the ground beef in your cart, thinking … Read more