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, then cools food quickly. Understanding its purpose and limits helps you choose a suitable method for peeling, preparing vegetables, or preserving them.
Learn to spot when an emulsion is beginning to come together, how to add fat, and what to do if the mixture separates—without mistaking a temporary vinaigrette for a stable sauce.
Blanching applies heat for a short time and is often followed by rapid cooling. Learn what changes in the food, when the technique is useful, and why timing depends on both the ingredient and the goal.
Learn how to tell when a sauce is reducing well, when to stop, and how to keep concentration from making the flavor too intense.
Learn to recognize a golden surface, prevent scorching, and adjust for your oven, topping, and dish.
Slow cooking is not one recipe, nor does it require a particular appliance. Learn how to choose a method, manage liquid, read signs of doneness, and reheat leftovers safely.
Learn to read color, texture, and surface behavior for more controlled gratinating, without relying on a universal cooking time.
A practical guide to preparing ingredients, choosing a suitable pan, and managing heat, space, and movement without relying on universal cooking times.
An oven does not transform food all at once: heat moves inward from the surface, moisture changes, and browning develops as the exterior dries. Learn what to look for and why the right adjustments depend on both the food and the oven.
Learn to manage the steam and recognize when vegetables are tender without losing their firmness. Cut size, quantity, and arrangement matter more than any universal cooking time.
A practical guide to managing heat, preparing ingredients and recognising when a sofrito is developing flavour without mistaking it for a quick sauté.
Toasting can make some spices’ aromas more noticeable, but the right point depends on the ingredient and its form. Learn what to watch for, how to avoid scorching, and when it makes sense to toast spices separately.
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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