Green Options

Here is the continuing countdown of My Top 10 Techniques Every Cook Should Know about Continental Cuisine. Lets first review #10- #6:

Number 10, Spatchcock
Number 9, Sautéing
Number 8, Dicing
Number 7, Blanching Vegetables
Number 6, Cooking Pasta

Amanda Gold, a staff writer for the San Francisco Chronicle, recently came out with 10 techniques every cook should know:

Breading
Browning/searing
Dicing an onion
Folding
Making pan sauce
Rolling out pie crust
Making a roux
Segmenting citrus
Tempering
Making a vinaigrette

She said, “Mastering these will ease everyday kitchen chores and help you tackle more advanced recipes.” It is a good article, including video techniques and accompanying recipes. The bad - when was the last time you made a roux at home or the last time you tempered cream or milk - like for a crème brûlée? Do you make it often enough for it to be called “everyday kitchen chores”?