Techniques

Succulent Turkey

Turkey is notoriously dry.  Probably because it is treated like a giant chicken, and often overcooked. The legs are done before the breasts, and the skin gets tough. Not this turkey! We’re going to treat her right, and you’ll be rewarded with a turkey that is tasty and juicy.  And you can even make your […] Read more…

Why Brine?

Usually, I’m all about keeping the bases simple and classic, and then mixing things up with accessories like sauces.  But for this, I’m going to make an exception.  If we’re thinking capsule cooking in terms of a capsule wardrobe, brine would be the spanx under the gorgeous dress. Not glamorous, I know, but really very […] Read more…

Cooking Green Beans

Do you struggle to keep your green beans from turning grey before they’re even cooked? Green beans are very easy to cook, if you follow a couple of principles:   Lots of water*!   Start with adequately salted boiling water (go ahead and taste it) and have some cold water on hand in a separate bowl […] Read more…