"technique" news and stories

There is more than one way to cook a turkey, just as there is more than one way to cook just about every other type of meat, but because there is some pressure on Thanksgiving to produce a big, beautiful bird for family and friends, it's hard to know whose advice to take when prepping the turkey for the big day. If you roast it, should you brine if first? Should it be braised? Can you cook it in the microwave?

To answer these questions, you can take a look at the Turkey for the Holidays guide from the University of Illinois. They cover everything from turkey-cooking techniques, which includes guides on eleven good techniques and reasons to avoid a few bad ones, to turkey nutritional information and turkey history and trivia. Aside from the cooking techniques, which might be the most useful tips on the site for cooks, the turkey carving instructions are going to be helpful even if you buy your bird. The site seems to be a great Thanksgiving resource overall, and anything that helps decrease holiday stress really is something to be thankful for

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Crepes, the thin and fluffy pancakes that always manage to seem slightly exotic to those more familiar with the thicker American-style of pancake, are as easy to make as they are to eat. Once you discover this, you might find yourself more inclined to make them on a regular basis, which is where a book such as Crêpes: Sweet & Savory Recipes for the Home Cook comes in handy.

The book has recipes for 15 different varieties of basic crepes, with 11 suitable for savory dishes and 4 sweeter ones for dessert crepes, and all are used in different combinations to create dramatically different dishes. Technique is thoroughly covered, with suggestions on what size pan to use as well as how to mix the batter and how to determine the right moment to flip the pancake. There are also tips for storing crepes, so you'll have them on-hand when you are ready for them. Recipes include Cheese Blintzes, Tomato Crepes with Ratatouille, Blue Corn Crepes with Leeks and Mushrooms, Strawberry and Ricotta Crepes and Chocolate and Hazelnut Praline Crepes, as well as many more mouthwatering combinations.

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Kitchen trends come and go, but there are certain aspects of both design and technology that seem like they're here to stay. One trend is for professional-quality appliances, particularly stoves and ovens, as many home cooks want to be able to prepare four star cuisine in their own kitchens, not just approximations of it. In a similar vein, kitchen islands are still popular, as they create a useful workspace for more complex cooking. In other words, we're seeing a preference to technique over technology.

But technology is really growing quickly and for those who prefer streamlined stovetops to gas or electric pro stoves with huge flames, induction heating is supposed to be making a splash in the market. At Yanko Design, designer Terence Woon conceived this wall unit as a way to further streamline the kitchen, incorporating a variety of appliances into one small space. His vision includes (from left to right) a juicer, blender, toaster, multimedia interface, scale and water dispenser. Personally, I think I might still prefer individual appliances, but we can't say with certainty what we'll end up with.

What would you like to see in the kitchens of the (near or distant) future?

It is a relatively simple matter to grease and flour a cake pan. Jus spray it with cooking spray (rub with butter), sprinkle some flour on top, turning the pan to coat it evenly, and you're ready to go. Lining a cake pan with parchment paper can pose a problem for some, especially if you try to draw a circle out on the paper and ever-so-carefully cut around it because it is easy to screw up, not to mention that it is tedious work. Fortunately, there is a simple way to get a piece of paper to fit exactly inside of the circular pan. It's as easy as following the photos above and will take no longer than reading this post:

1. Take a piece of parchment paper larger than your pan and fold it into quarters. Fold that piece in half, then in half again until it is quite slim.
2. Place the point of the paper in the center of the upside down pan.
3. Use scissors to cut a straight line just inside the outer edge of the pan.
4. Unfold and place in pan, if necessary, fold back up and trim a corner to make it fit better.

Yep, an entire site (and domain, for that matter) dedicated to defeating and enjoying the world's largest seed. Having grown up in the tropics, I've opened my share of coconuts. That's not to say I'm any good at it, but I was definitely curious to see which method this site suggested. I was with them for part about using a nail or drill to let out the milk through the three holes at the top. And, while I'm sure a hammer and towel works just fine, I've always had the best luck with a C-clamp. Just clamp it on to the sides opposite the holes made for the milk and twist it down until the coconut cracks. I've also heard of putting coconuts in the oven to make them easier to open, but I've never had to resort to that. Differences in methods aside, the step-by-step photo walkthrough on this site is a good one. Aside from HowToOpenACoconut.com, there are also similar sites for pineapples, corn, burgers and baked potatoes.