"cooking techniques" news and stories

So you think you know how to shuck an oyster? (It's all in the wiggle of the knife.) How about roasting a pepper or poaching an egg? Essential cooking techniques don't always come naturally. Sometimes you need a little help from the pros. Our friends over at YumSugar give you step-by-step how-tos for ten skills you absolutely need to master. And they make it look so easy.

Check out all 10 Crucial Cooking Techniques to Know over on YumSugar.

Looking to deepen the flavor and color of your soups, stews and other preparations? Try tomato paste.

I'm always up for experimenting in the kitchen, and one of techniques that interests me most is Sous-vide, a cooking method in which ingredients are placed in a plastic bag and cooked in water at controlled temperatures. Recently, Wired Magazine published a short article about it that has only furthered my intrigue. The article features former Microsoft Chief Technical Officer Nathan Myhrvold, who has become the Sous-vide expert within the online culinary community eGullet. Myhrvold gives some tips for Sous-vide cooking, and hints that he may release a book about it "someday."

The article inspired me to seek out other Sous-vide resources on the web. I found this Sous-vide blog, and this thread on Cooks Illustrated. If anyone has any experience or tips for cooking this way, please please share!

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