Articles and guides about Technique: cooking ideas, explanations and tips researched and checked by KitchenPause.
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
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Blanching applies heat briefly and then, when the goal is to stop cooking, cools the food quickly. Its duration depends on the food and purpose: learn to distinguish a kitchen blanch from blanching vegetables before freezing.
Learn to read the texture as you mix: what an emulsion looks like as it forms, how to spot oil that is no longer incorporating, and which cautious adjustments may help without mistaking a temporary vinaigrette for a stable sauce.
Even cuts, dry ingredients, an uncrowded pan, and close attention: a practical guide to flavorful stir-fries with appealing texture.
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.
A practical guide to organizing ingredients, managing the pan, and making a stir-fry with evenly cooked pieces and appealing texture—without requiring a wok or a fixed recipe.
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.
Ovens do not cook every food in the same way. Understanding how heat is distributed and watching changes in color, texture, and shape can help you manage baking without overriding the instructions for a particular recipe.
Sofrito is not a single formula: it may be a blended paste or a cooked base, depending on the dish. Learn to organize ingredients, manage the heat, and read useful visual cues without treating different styles as interchangeable.
Marinades can add aroma and change texture, mostly near the surface. Learn how to choose ingredients, adjust resting time and handle raw foods safely—without mistaking acidity for a food-safety measure.
Learn how to set up a steamer and read steam, texture and shape to adjust cooking without relying on universal timings.
Toasting can make the aromas of some spices more noticeable, but the result depends on their form and on how carefully you manage the heat. Learn to read the cues, avoid scorching, and decide when to skip the technique.
Learn to build sofrito by paying attention to heat, knife work, and the pan’s cues—and distinguish between different preparations that share the name.
Fresh boerewors grilled until browned all over and served in four portions.
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An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
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Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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