Learn something new everyday. That's what they say, right?
Well, we're hoping we can help you do just that with our new daily series for August 2020, "Cooking is Fundamental". We'll be sharing interesting tidbits of culinary knowledge with you as well as kitchen hacks, simple base recipes and more.
Will you be a better cook at the end of this month? We certainly hope so!
Different Canadian grains and how to cook with them
How to cook different types of grains to perfection
Cooking is fundamental: Why you should grate your own cheese
Grating cheese yourself makes it great
Cooking is fundamental: What are peaks?
Next time you're whipping eggs up, take note of these different kinds of peaks.
Cooking is fundamental: Why should eggs be room temperature before cooking?
Bring those eggs to room temp for the fluffiest cakes
Cooking is fundamental: Should you cool down food before putting it in the fridge?
Don't let this old wive's tale fool you
Cooking is fundamental: Different types of salt and when to use them
It's about to get salty
Cooking is fundamental: Difference between rutabagas and turnips
These root vegetables are not one in the same
Cooking is fundamental: How long to boil an egg in every major city in Canada
Boiling an egg should be a simple task, but getting a jammy yolk and firm white requires a bit of precision.
Cooking is fundamental: You over-seasoned, what now?
We all get a little heavy handed sometimes, so here is how you can fix it.
Cooking is fundamental: Cooking with alcohol
Pour youself a glass and get cooking with alcohol
Cooking is fundamental: How to treat your cast iron pan properly
Cast iron pans deserve some serious T.L.C.
Cooking is fundamental: Caramelizing onions is worth the wait
It may take some time, but the result is golden.
Cooking is fundamental: The different types of knives
Knives are not all made equal
Cooking is fundamental: Pickling vs. brining
A salty solution for many ingredients
Cooking is fundamental: What is mirepoix?
An important foundation for many dishes
Cooking is fundamental: Appreciate your pasta water
Preserving your pasta water can help take your sauce game to the next level
Cooking is fundamental: When, why and how to deglaze
Put down the scrub brush and save those burnt bits; it's time to deglaze
Cooking is fundamental: A few popular methods of cooking eggs
Let's get cracking
Cooking is fundamental: The importance of a hot pan
A properly heated pan can help you avoid a hot mess in the kitchen
Cooking is fundamental: The importance of resting meat
A little R&R can go a long way before you eat your meat
Cooking is fundamental: Mise en place is not just for chefs
Set up for success in the kitchen
Cooking is fundamental: The difference between boiling and simmering
Let's get into some hot water
Cooking is fundamental: Mincing, dicing, and other terms for cutting
However you want to slice it, this is, well, how you slice it.
Cooking is fundamental: How to create a proper emulsion
Making an emulsion can be a smooth process
Cooking is fundamental: Dashes, pinches and splashes explained
Add a dash of measurement knowledge to your cooking vocabulary
Cooking is fundamental: Discovering the golden raspberry
Could this be the holy grail of raspberries?
Cooking is fundamental: The French method for scrambling eggs
If you haven't tried scrambling your eggs this way, now's the time.
Cooking is fundamental: Ingredients you shouldn't be refrigerating
Not everything enjoys being stored in the fridge
Cooking is fundamental: Aioli vs. mayo
Though aioli always involves mayo, not all mayo-based dips are aioli