How to Blanch Almonds

Turning raw almonds into blanched almonds is easy peasy. Blanching Almonds Boil some water (saucepan, kettle, microwave, etc.), enough to co...

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How to Make Beef Stock

Canned beef broths always seem to have a strange tinny taste and they are just incomparable to homemade broths and stocks. For the best fla...

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Flaky Pate Sucree

Pate sucree is one of the three basic French pastry crusts (pate brisee - the all purpose crust used for pies, savory and sweet tarts, pate ...

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How to Cut Up A Whole Chicken

There are a few benefits to cutting up a whole chicken yourself as opposed to buying the parts separately. You can save some money since wh...

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How to Make Sushi Rice

To make sushi you must start by making sushi rice. You must use sushi or short grain rice, preferably Japanese rice; long grain rice cannot...

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How to Make Chicken Stock

Homemade chicken stock is something that's always handy to keep around. It’s easy to make at home and so much better than anything that ...

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Cast Iron Guide

Being a former college student, my kitchen is rather sparse. Of the four pans I own, a 10 in cast iron skillet is one of them and I simply...

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Poached Egg Trick

I had the most beautiful poached duck egg at Campagne. The yolk was completely encapsulated in a delicate white orb. This method for poachin...

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