Archive | Cooking Basics

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How to Sauté Green Beans or Any Dense Vegetable

I couldn’t make this just about beans…because the truth is this method will work for any…and I mean any dense or firm vegetable. Sauté – unlike frying – is to cook food quickly (usually well under 10 minutes)  in a wide, flat bottomed skillet, in a small amount of oil, over high heat. That’s why […]

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Bonus: Saute Basics

13 Things You Should Know Before You Start Sauté has always been the cooking method that I’m best known for. It was the foundation that I based my former restaurant on and after 10 years of using and perfecting this art, I wrote a book on it entitled, Simply Sauté. So I couldn’t very well give […]

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Cooking Basics – Knives

The Only 3 knives you really need. And you don’t have to spend a fortune. I couldn’t have said it better myself…so I won’t. This advice is from Good Housekeeping. Photos and comments from me. 8-inch cook’s knife: If you can buy only one knife, this is the one to choose. It’s long enough to slice, […]

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