How do you “blacken” foods? This post explains the spice blend, the technique, and the applications of this most famous Louisiana culinary tradition. Recipes: Creamy Penne Pasta with Blackened Chicken and Roast Roma Tomatoes; Creme Brulee

Ribs require combination cooking – that is, they need a low, slow start to help the tough connective tissue around the bones to dissolve into delicious and satisfying gelatin, then they need a dry, hot finish to caramelize the surface and give us all those yummy crunchy bits. Here are the recipes in this post:
BBQ Ribs, Fried Okra, Spicy Collard Greens

How to make handmade pastas: fettucini, four cheese stuffed ravioli, mushroom tortellini, and gnocchi; Includes recipes for three famous (and easy) pasta sauces: pesto, alfredo, pasta pomodoro

Rice Classic Steamed White Rice Steaming rice is all about technique, not recipes. Follow this guide for perfect stove-top rice every time. Rinse the rice until the water runs clear, then soak for 10-15 minutes…

The basics of starch as a thickening agent in sauces; Brief science of culinary thickeners; Describes the proper use and application of cornstarch, flour, tapioca flour, arrowroot, and potato starch.

Do you think that you know everything you need to know about eggs and dairy products such as milk, cream, yogurt, buttermilk, butter, and cheese? If you are a culinary student still fairly new to…

https://www.wekivaculinary.org/culinary-2s-amazing-vegetarian-feast-2022/ Brown Sugar Glazed Carrots 16 ounces carrots2 tablespoons butter1/3 cup brown sugar (packed)1 cup waterpinch cayenne pepperSalt & Pepper (to taste) Combine the carrots with the butter, brown sugar, cayenne, and water in a…

What you need to learn from this post What are the differences between the four varieties of dressings? How do you prepare vinaigrettes and emulsions? What are various common dips and how do you prepare…