“When it coats the back of a spoon”

When making sauces and gravies, one of the standards for measuring the thickness of the liquid is whether it "coats the back of a spoon." The same standard is used when making the custard base for ice cream.What exactly does it mean? When does the liquid coat the back … [Read more...]


How to cook al dente pasta like a pro

There's pasta and there's great pasta. And cooking great pasta takes more than dropping the noodles in boiling water. It starts with the right utensil, a little knowledge about how to tell when water is boiling and a few little tricks that you may think unimportant but which … [Read more...]


How to clean, trim and prepare pig’s tongue

Beef tongue is more well-known but because of the high price that it commands, beef tongue dishes are often considered "for special occasions" only.But did you know that pork tongue is also delicious but costs much less? It's true. But because they are much smaller, … [Read more...]


Two ways to make egg drop soup

Probably the simplest soup is the clear broth -- what the French call consomm√© -- which I am not a fan of. I am, however, a big fan of clear broth with strands of egg floating in it. Yes, the egg drop soup. The most basic is just clear broth and egg. To that, a wide array of … [Read more...]


How to cook dried beans

Beans take long to cook. Longer than beef, if you want them really soft. I like my beans to be soft to the point that they are almost like mashed potatoes but are still able to retain their shape. And to achieve that texture, I used to simmer the beans for half an hour, … [Read more...]