Clayton Redmon·5d agoHow to Emulsify Butter Into a Sauce: Cold Cubes, Low Heat, One at a TimeHow to emulsify butter into a sauce comes down to three things: cold butter, a small amount of warm reduced liquid, and heat that stays…
Clayton Redmon·5d agoHow to Make a Sauce Smear: One Round Spoon, One StrokeHow to make a sauce smear comes down to two things: a sauce thick enough to hold its shape and a round spoon pulled across the plate in one…
Clayton Redmon·6d agoHow to Improve Hold Times for Creamy Sauces: Heavy Cream, Gentle Heat, Finish LateHow to improve hold times for creamy sauces comes down to a stable base, gentle and steady heat, and holding back the fragile finishing…
Clayton Redmon·Nov 4Olive Oil Grades Comparison: Extra Virgin, Virgin, Light and Pomace, and When to Use EachAn olive oil grades comparison comes down to how the oil was made and how much heat it can take. Use extra virgin olive oil raw or for…
Clayton Redmon·Nov 2Fresh Tomato Salsa: Salt the Tomatoes, Balance the Lime, Let It RestFresh tomato salsa comes down to four things: ripe, fragrant tomatoes, salting and draining them before anything else, balancing onion…
Clayton Redmon·Nov 2How to Emulsify Olive Oil and Water (So Your Vinaigrette Stops Separating)How to emulsify olive oil and water takes a third ingredient, because the two won’t stay mixed on their own. Whisking breaks the oil into…
Clayton Redmon·Nov 1How to Plate Like a Michelin Star Chef (Start With a Bigger Plate)How to plate like a Michelin star chef is mostly a matter of planning. Restaurant cooks don’t improvise when the food comes off the heat…
Clayton Redmon·Oct 15How to Fix a Bitter Sauce (and When You Have to Start Over)How to fix a bitter sauce depends on what made it bitter. It’s usually one of three things: garlic or shallots that scorched at the start…
Alberto Lanata·Oct 15Launching a Retail Food BrandSome thoughts on building something from scratch, getting your hands dirty, and figuring things out along the way.
InTastyblebyPeggy Woods·Oct 13A Hearty Eggplant Prosciutto SaucePerfect over pasta, polenta, or to top bruschettaA response icon24A response icon24
