How To: Make Homemade Mayo | Want a foolproof way to make homemade mayo? Then you’re in the right place. Does your mayo not thicken? Wondering what oil to use? Should you break out the blender? Read on to put your mayonnaise worries to rest…forever…
Learn how to conquer these techniques in the kitchen.
Here’s a quick way to improve your julienne skills. A julienne is really just a simple cut of thin strips, but it’s surprising how many people have trouble with it – especially when it comes to round ingredients, like the almighty onion.
Duck is intimidating to people, but it shouldn’t be. Think of it as chicken and it will become just as easy to cook before you know it. Trust us 🙂
Roasted Garlic is my home’s natural Febreze. I mean, even if I just want to feel better, I throw garlic in the oven and let the house slowly turn into Mario Batali’s childhood villa.
Roasting garlic is just one of those things that is really easy to do, if you’re just shown how to do it once. There is no need to buy pre-made roasted garlic once you master it yourself. You’ll love it.
So here you go:
Sometimes Mr. Marinade bores me and I want to hang out with someone a little more exciting. That’s when I go out with Mr. Brine. He’s actually nothing more than a salt solution but he can add a lot of flavor fun. The type of protein you are making – pork, turkey, fish – and its size, will determine how long you let it brine, but if you’re new to Mr. Brine, you need to give him a chance.
Since I get asked about it all the time, here’s a quick step-by-step on poaching an egg.
You don’t need to swirl the water or make this any harder than it needs to be. Just remember one main rule: don’t crack the eggs directly into the water. Put them in ramekins first so you can gently add them, which helps the egg whites form around the yolk.