Articles and guides about Technique: cooking ideas, explanations and tips researched and checked by KitchenPause.
Asparagus, peas, broad beans, artichokes and tender greens signal spring. Learn to read the seasonal calendar flexibly, choose vegetables in good condition and organize storage without treating seasonality as a rigid rule.
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A practical guide to rice, corn, oat, buckwheat, sorghum, almond and coconut flours, starches and blends, with advice for adapting cakes, biscuits and pastry.
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From sandwich bread to fresh pasta, six everyday dishes you can make with gluten-free flours and starches.
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Resting is not the same pause for every dough. Learn to distinguish a pre-shaping rest from fermentation, what to observe, and how the environment and loaf style affect the process.
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Blanching applies heat briefly and often ends with rapid cooling. It can loosen skins or prepare vegetables for freezing, but the right timing depends on the food and the purpose.
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Learn to read the mixture as you whisk: what suggests the fat is being incorporated, how a temporary emulsion differs from a more stable one, and when to pause rather than keep adding oil.
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Dry-toasting can intensify and change the aroma of some spices, but the gap between warming and scorching can be brief. Learn how to choose the right form, read the cues, and stop the heat in time.
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An oven changes texture, structure, colour and aroma as heat reaches food from different directions. Learn how to choose a setting, pan and rack position, and how to read observable signs without relying on universal rules.
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Learn to observe the steam, the arrangement of the food and changes in texture without relying on universal timings or treating a visual cue as proof of doneness.
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Learn how to set up a steamer and read steam, texture and shape to adjust cooking without relying on universal timings.
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Toasting can make some spices’ aromas more noticeable, but the result depends on their form and how you use them next. Learn what to look and smell for, how to avoid scorching, and when it makes sense to skip the technique.
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Resting is not empty waiting: it can make dough easier to shape, but its duration and conditions depend on the process and the bread you want.
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Learn to judge when a sauce reduction is ready by watching its movement, how it coats a spoon, its flavour and the pan bottom—not by relying on a fixed time or a vigorous boil.
Tender tofu and minced pork in a savory sauce with doubanjiang, ginger, and Sichuan pepper. Serves 4; timings are estimates.
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A no-bake Portuguese cake made with Maria biscuits dipped in coffee and layers of buttercream with egg yolks. Serves 6; allow about 30 minutes to prepare and 3 hours to chill.
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A crisp filo pastry pie filled with spiced chicken, onion and sweet almonds. Makes 2 pastillas for 8 people.
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A thick Argentine stew of white corn, beans, squash and assorted meats, served with a red pepper sauce. Makes about 8 servings; hands-on time and yield are approximate.
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Very ripe breadfruit, roasted over an open fire and pounded. Hands-on preparation is estimated at 15 minutes; roasting is guided by a visible cue rather than a fixed time.
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Grilled pork, rice noodles, pickled vegetables and fresh herbs, served with a sweet-and-sour fish sauce. Serves 4; times are approximate.
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Tomatoes and peppers filled with rice, herbs, pine nuts and raisins, baked with potatoes. Serves 4; estimated preparation: 30 minutes; oven time: 1 hour 30 minutes.
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Baked meringue, crisp outside and tender inside, topped with whipped cream, strawberries, raspberries, and kiwi.
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A thick stew of cocoyam leaves with tomato, red palm oil, smoked fish and pumpkin seeds. Makes 4 servings; approximate preparation time: 25 minutes, cooking time: 50 minutes.
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