Posts Tagged ‘how to’

How to: caramelize onions

In technique on February 2, 2011 at 8:11 am
As evidenced by this blog (and the fact that I spend a lot of time daydreaming about food), I love cooking. It relaxes me, it’s fun, I enjoy bringing friends together over a meal.


But I certainly not a perfect cook. There are things that challenge me, and I generally avoid them rather than address them. Examples? I can’t properly grill a steak to save my life, I get very paranoid cooking chicken, I tend to shy away from any spice combination coming from the Asian continent, and I’m a pretty uninspired baker.


But I’d like to branch out and challenge myself, which is why I thought I’d introduce a new little series here – more based in technique, maybe based in new recipes, but definitely more in the learning process rather than the advisory one.


I.e. I am going to mess up. But hopefully I’ll be able to explain why and not do it again.


First up? Caramelizing onions, which I eat happily but have never made.


Let’s caramelize! Read the rest of this entry »

How to: press & drain tofu

In technique on September 20, 2010 at 2:51 pm

Okay, I have never written this down before because it always sounds dumb. But it is the best technique I’ve found for pressing and draining a package of tofu.

Usually I’ll do this in the morning before I go to work on the day I am going to cook a tofu dish, so it sits at least 10 hours. Even a few hours of sitting in the fridge should make your tofu easier to fry or bake.

Read the rest of this entry »