Monthly Archives: September 2012

Don’t Overcrowd Your Pan

“When roasting or browning anything, the tendency is to cram as much in the pan as possible – resist! ┬áDo it in smaller batches instead. Crowding the pan leads to steaming and lowers the temperature of the pan so you … Continue reading

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Mise en Place – What it is and why it’s important

“This might be the most important tip of all. ‘Mise en place’ is French for ‘everything in place.’ Before you [begin cooking or baking] have everything measured, peeled, chopped, pans greased, etc. and within reach. This will keep you from … Continue reading

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