Technique

A few notes about how our recipes work.

Units of Measure
Measurements are given in the system used by the contributor. If you have a suggestion for widgets that do conversions please let us know.

Salt
Most cuisines outside North America expect you to know intuitively how much salt to add to your food without being told by a recipe. That is, “salt to taste.” That does not mean “shake on salt at the table.” Properly seasoned food must be salted primarily during cooking. You do not get the depth and balance of flavor by throwing a few grains on the top surface of a plate of food. Seriously; if you don’t believe this test it out.

North American cookery is ridiculously salt-phobic (remember that if it does not affect your blood pressure you do not have to treat salt like a poison or limit it). That is probably the most common reason that dishes you get at restaurants don’t taste quite as good when you make them at home. Salt is almost always the “missing ingredient” that you can’t quite put your finger on.

Unless you have a legitimate medical need to limit sodium, don’t skimp. Especially with beans and other legumes.

Equipment
No recipes should require anything beyond the items found in a reasonably well-equipped kitchen with the basics. You won’t find us calling for fussy bullshit like a dedicated vegetable-julienning-thing.

Pressure Cookers
Some recipes call for using a pressure cooker. Remember that anything can also be made in a regular pot, too, but you’ll need to adjust for a much longer cooking time. For example, a recipe calling for white beans pressure cooked for 35 minutes can be made by simmering the beans in a regular pot for 2 hours or so.

Do not leave comments about how you’re terrified of pressure cookers cuz that one time at bandcamp at your grandma’s mom’s farm’s chicken’s house the pressure cooker blew up and gave lead poisoning to your step-cousins. 1. That never happened. 2. We’re not having that conversation. 3. Modern pressure cookers are used the world over, safely, every single day. If you’re terrified of them you’re a parochial USAnian.

Pressure cookers are a must for any cook concerned with economy and quality. They cut cooking times by about 70 percent, they cut energy use by the same, and they intensify flavor and tenderness to a degree you won’t believe. The cheapest, toughest meats and beans are rendered delicious. They do everything a slow-cooker does but in a half hour rather than most of a day.

Dish, gurl!

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