Simmer

What exactly is a simmer? simmering beef broth in stockpot on ceramic cooker

Lots of recipes ask you to simmer your food, but what exactly is a simmer? You can think of simmering as being between a boil (212°F) and a poach (160-180°F). During a simmer, the surface of the liquid should only be disrupted by small bubbles. Simmers are often use to cook vegetables, stews, soups, and […]

Spatchcock

lemon sage smothered chicken recipe inspired by craig claiborne

Spatchcocking is the removal of the backbone of poultry in order to open it up and allow it to lay flat for more even cooking. This is a useful technique for frying and grilling poultry. To spatchcock a chicken, simply take a pair of kitchen shears and cut out the backbone. Then flip the chicken, […]

Sauté

Sautéing is a cooking method where one quickly cooks food in a small amount of oil or fat in a pan over medium to high heat. The oil or fat choosen should have a high enough smoke point to avoid burning (peanut oil is an excellent choice, while non-clarified butter would be a poor choice). […]

Sous Vide

Sous vide is French for “under vacuum”.  It is a method of cooking that involves sealing food in a plastic bag and submerging the sealed food in a temperature controlled water bath. This method allows food to be evenly cooked to precise temperature targets. In order to get started, you will need an immersion circulator […]