For example, a precise induction cooker or cooktop will transition more quickly from a roiling boil to a gentle simmer, or vice versa. EASY TO CLEAN While the cookware will still transfer some heat into the coo
Bak kut teh –pork ribs simmered in a spicy, often peppery broth – is a staple of the Hoklo and Teochew communities who emigrated to Malaysia from southern China. The name literally means ‘meat bone tea’ in reference to the oolong tea served alongside the soup; it’s believed to help...
As mentioned above, suet doesn’t have a strong flavor, and that’s the point. It’s generally considered subtle or mild — even bland. It does have a bit of meaty flavor, but that usually goes unnoticed once it goes through any sort of cooking process. Is suet the same as lard? No...
Lemongrass does well when simmered low and slow, and gains intensity the longer it’s cooked. For bold flavor, add lemongrass at the start of cooking, sautéing it with other aromatics. For a light and delicate flavor, add it closer to the end of cooking. To make lemongrass paste, ...
The Copper River Salmon season is short, typically lasting from mid-May to mid-June. This limited availability adds to its allure and prestige. When you add Copper River Salmon to your menu, you’re not just serving a dish; you’re giving your diners a rare and exclusive treat they won...
The fruit is too small to save when it gets a large blemish. They don’t smell like much of anything when ripe -at most, a slightly acidic, plum-like scent. Peel? No. Edible seed? No. It’s a stone fruit. Less ripe plums will actually pop off the pit very nicely; as they ...
Baking is the method I use most often, and if you’re new to cooking this plant-based protein, it’s a great place to start. Here’s how I do it: Start by chopping the tempeh. Cut it into 1-inch cubes, triangular “steaks,” or 1/2-inch-thick slices. This recipe works with ...
Welcome to What's Cookin, Chicago! My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
Why is it called mutton? The word alone doesn't sound very edible. I would like to try it though, especially in an authentic Indian curry. DelightedCooking, in your inbox Our latest articles, guides, and more, delivered daily. Subscribe ...
Soak your fresh lilac sprigs in cold water for a minimum of 2 hours, better yet, overnight. Create your syrup: In a saucepan, add 1 cup of water to 1 ½ cups of sugar. Heat to a simmer, stirring consistently until the sugar is dissolved. Remove from the heat and refrigerate. Slic...