“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 of the spoon? Surely, any liquid will coat a spoon if the spoon is dipped in it. »

How to cook al dente pasta like a pro

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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 … »

Two ways to make egg drop soup

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Probably the simplest soup is the clear broth -- what the French call consommé -- 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. … »

How to cook dried beans

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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 … »