Tips & Tricks: Advice & Assistance
Cooking is full of strange tricks and secrets that make things much easier. Discover some of them here!
Cooking Pasta: How Much Water?
Given the crisis, people are looking for ways to save, and cooking pasta in less water is one possibility. It works, though the texture of the pasta cooked this way is less chewy than that cooked in the standard gallon of boiling water per pound of pasta.
Given the crisis, people are looking for ways to save, and cooking pasta in less water is one possibility. It works, though the texture of the pasta cooked this way is less chewy than that cooked in the standard gallon of boiling water per pound of pasta.
The Sformato
A Sformato is similar to a soufflé, though not as airy. Sformati are amazingly versatile, ranging from hearty comfort food to light vegetarian delights to tasty desserts.
A Sformato is similar to a soufflé, though not as airy. Sformati are amazingly versatile, ranging from hearty comfort food to light vegetarian delights to tasty desserts.
How to make a Spinach Sformato, Illustrated
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty, and therefore perfect for either a family meal or when company comes calling.
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty, and therefore perfect for either a family meal or when company comes calling.
How to make a Spinach (or any other kind of) Sformato
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty. In short, perfect for a family meal or company.
A sformato is similar to a soufflé, but not as airy, and therefore doesn't require the care in preparation its French cousin does -- there's no danger that it will deflate. But a sformato is quite elegant, and also quite tasty. In short, perfect for a family meal or company.
Preparing Artichokes the Italian Way
Italians prepare artichokes by stripping away the outer leaves to reveal the tender inner leaves surrounding the artichoke's heart. It's an easy preparation that opens the doors to many dishes.
Italians prepare artichokes by stripping away the outer leaves to reveal the tender inner leaves surrounding the artichoke's heart. It's an easy preparation that opens the doors to many dishes.
How To Salt Anchovies
The spring and summer anchovy harvest was vital to Ligurian fishermen, who salted much of the catch to carry them through less abundant times. Here is how they salted (and salt) their anchovies. It's not difficult, and the results are superb.
The spring and summer anchovy harvest was vital to Ligurian fishermen, who salted much of the catch to carry them through less abundant times. Here is how they salted (and salt) their anchovies. It's not difficult, and the results are superb.
Salt Roasting Meats and Fish, Or:
One would think that a piece of meat or fish roasted in a pan full of salt would emerge inedible. And one would be wrong, because the salt surrounding the food draws moisture and fat from it, but doesn't really penetrate much. So when you break the crust that forms during the roasting, you find moist, delicately flavored, perfectly seasoned fish or meat.
One would think that a piece of meat or fish roasted in a pan full of salt would emerge inedible. And one would be wrong, because the salt surrounding the food draws moisture and fat from it, but doesn't really penetrate much. So when you break the crust that forms during the roasting, you find moist, delicately flavored, perfectly seasoned fish or meat.
Spicy Salt-Roasted Pork Loin, Illustrated
Since salt roasting draws moisture (and fat) from unprotected meats, you will need to lardon the loin with pancetta. The result is a delightfully moist pork roast, and a spicy horseradish sauce.
Since salt roasting draws moisture (and fat) from unprotected meats, you will need to lardon the loin with pancetta. The result is a delightfully moist pork roast, and a spicy horseradish sauce.
Spiedini, Or Italian Kebabs:
The classic Italian grigliata is a platter of mixed grilled meats. However, there are other options, including spiedini, or Italian kebabs. You can make them just as you like, and with spiedini you don't have to worry about something popular being snapped up before th platter makes full circle.
The classic Italian grigliata is a platter of mixed grilled meats. However, there are other options, including spiedini, or Italian kebabs. You can make them just as you like, and with spiedini you don't have to worry about something popular being snapped up before th platter makes full circle.
The Frittata, Or:
One of the best ways to stretch an egg is a frittata, a close relative of the omelet in which the eggs are lightly beaten, poured into the pan with some sort of filler, and cooked. Quick, easy, versatile, and very, very tasty.
One of the best ways to stretch an egg is a frittata, a close relative of the omelet in which the eggs are lightly beaten, poured into the pan with some sort of filler, and cooked. Quick, easy, versatile, and very, very tasty.
Making Risotto
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
Making a good risotto is rather like riding a bicycle: It takes a little bit of practice to begin with, and a certain amount of concentration thereafter. But making risotto is easy, and quite satisfying
How to Chop Onions, Garlic, and Herbs
Forget blenders and choppers! If the recipe doesn't call for a huge amount, it's quicker and easier to use a knife and a chopping board. And much faster to clean up after, too.
Forget blenders and choppers! If the recipe doesn't call for a huge amount, it's quicker and easier to use a knife and a chopping board. And much faster to clean up after, too.
Making a Cheese Basket
A cheese basket is a bowl or dish made out of cheese that you can fill with pasta (with a not-too-liquid sauce), risotto, gnocchi, or even stew. They're easy to make, and make for a beautiful presentation; they're nice for a change of pace, and perfectly suited to a romantic occasion.
A cheese basket is a bowl or dish made out of cheese that you can fill with pasta (with a not-too-liquid sauce), risotto, gnocchi, or even stew. They're easy to make, and make for a beautiful presentation; they're nice for a change of pace, and perfectly suited to a romantic occasion.
L'Arrosto Morto
The Tuscan technique for pot roasting on top of the stove differs considerably from what's practiced in the US and elsewhere.
The Tuscan technique for pot roasting on top of the stove differs considerably from what's practiced in the US and elsewhere.
On Grilling a Big Chicken
Grilling a big Chicken? How to cook it better.
Grilling a big Chicken? How to cook it better.
Preparing Live Clams (or Mussels), and a Pasta Sauce for Them
Preparing live clams or mussels is quite easy, though it does take a little time to do. And the fresh shellfish will taste much better than anything from a can. So it's well worth the effort. Also, a tasty recipe for spaghetti with clams.
Preparing live clams or mussels is quite easy, though it does take a little time to do. And the fresh shellfish will taste much better than anything from a can. So it's well worth the effort. Also, a tasty recipe for spaghetti with clams.
Oh, Fiorentina! Or, How to Cook and Serve a Steak
Tuscany's signature dish is the Bistecca alla Fiorentina, a thick, succulent porterhouse cut. Depending upon how thick it is, there are a number of ways to present it, and here are a few.
Tuscany's signature dish is the Bistecca alla Fiorentina, a thick, succulent porterhouse cut. Depending upon how thick it is, there are a number of ways to present it, and here are a few.
L'Uccello Ripieno, or: Stuffing the Bird
Italians have a long tradition of stuffing birds. However, they generally bone them first, and use a filling that stretches the meat: A chicken or duck stuffed the Italian way will easily serve 8.
Italians have a long tradition of stuffing birds. However, they generally bone them first, and use a filling that stretches the meat: A chicken or duck stuffed the Italian way will easily serve 8.
How to Stuff and Cook a Boned Chicken
Cooking a chicken once you have boned it is easy: you simply prepare the stuffing, stuff the bird, and cook it. But as is true always, there are a few tricks.
Cooking a chicken once you have boned it is easy: you simply prepare the stuffing, stuff the bird, and cook it. But as is true always, there are a few tricks.
How to Bone a Chicken, Turkey, or Other Bird, Part 2
We're more than half done! Freeing the legs, another technique for the legs, and turning the bird right-side out.
We're more than half done! Freeing the legs, another technique for the legs, and turning the bird right-side out.
How to Bone a Chicken, Turkey, or Other Bird
Boning the bird is an important step in many recipes, and though butchers were quite willing to do it in the past, finding someone who will do it in a modern supermarket can be very difficult. Fortunately it's not too difficult. Unlike some techniques, which make a cut down the spine, this technique leaves the skin intact, making the bird much easier to stuff thereafter. The technique will work with chickens, ducks and turkeys.
Boning the bird is an important step in many recipes, and though butchers were quite willing to do it in the past, finding someone who will do it in a modern supermarket can be very difficult. Fortunately it's not too difficult. Unlike some techniques, which make a cut down the spine, this technique leaves the skin intact, making the bird much easier to stuff thereafter. The technique will work with chickens, ducks and turkeys.
How to Chop Up Chicken
One of the easiest ways to save in a supermarket is to do the preparation yourself. Take chicken, for example: If you buy it cut up into serving-sized pieces it's going to cost significantly more than a whole chicken because the supermarket will pass on the cost of paying the person to cut up the bird in the back room. The obvious solution is to do it yourself.
One of the easiest ways to save in a supermarket is to do the preparation yourself. Take chicken, for example: If you buy it cut up into serving-sized pieces it's going to cost significantly more than a whole chicken because the supermarket will pass on the cost of paying the person to cut up the bird in the back room. The obvious solution is to do it yourself.
Boiling Potatoes? Save the Water!
When you boil potatoes you get starchy water, which can be quite useful.
When you boil potatoes you get starchy water, which can be quite useful.
The Brick Bake Oven
An excellent page dedicated to building and using brick wood fired ovens. You'll find all sorts of information here, for ovens of all kinds, and many interesting links as well. I am especially drawn to Pier's Tandoori site.
An excellent page dedicated to building and using brick wood fired ovens. You'll find all sorts of information here, for ovens of all kinds, and many interesting links as well. I am especially drawn to Pier's Tandoori site.
How Done Is That Meat?
With the arrival of spring, it's time to fire up the grill. One of the most difficult things for inexperienced grillers is judging the doneness of the meats they're cooking, and it may come as a surprise to some that one of the best ways of judging is touch.
With the arrival of spring, it's time to fire up the grill. One of the most difficult things for inexperienced grillers is judging the doneness of the meats they're cooking, and it may come as a surprise to some that one of the best ways of judging is touch.
Batter for Frying -- Pastella Per le Fritture
Good fried foods are very refreshing, especially in the summer months, when they offer the added bonus of cooking quickly and therefore keeping the kitchen from heating up. This recipe is based on Pellegrino Artusi's, and will work well with all kinds of vegetables, as well as sliced fruit (which can be a pleasing surprise).
Good fried foods are very refreshing, especially in the summer months, when they offer the added bonus of cooking quickly and therefore keeping the kitchen from heating up. This recipe is based on Pellegrino Artusi's, and will work well with all kinds of vegetables, as well as sliced fruit (which can be a pleasing surprise).
Buying Olive Oil
The pitfalls in buying the Nectar of the Gods are mostly man-made, and other pits threaten to swallow the dairy industry.
The pitfalls in buying the Nectar of the Gods are mostly man-made, and other pits threaten to swallow the dairy industry.
La Festa del Maiale
Pork was a seasonal meat in Italy, and much more popular in winter than summer.
Pork was a seasonal meat in Italy, and much more popular in winter than summer.
Food buying in Italy
How things have changed with the introduction of supermarkets.
How things have changed with the introduction of supermarkets.
The Organization of an Italian Meal
Meals served in Italian homes and restaurants in Italy differ considerably from those served in most restaurants abroad. Thoughts on an Italian meal at home.
Meals served in Italian homes and restaurants in Italy differ considerably from those served in most restaurants abroad. Thoughts on an Italian meal at home.
On Peasant Cuisine
It's not nearly as glamorous as it's made out to be.
It's not nearly as glamorous as it's made out to be.
Derrick's Italian Barbecue Ideas
(and recipes). Excellent advice from About.Com's Barbecue guide.
(and recipes). Excellent advice from About.Com's Barbecue guide.
Observations on Italian Food and Life
. Everything from the influence of supermarkets on food buying in Italy to how to serve espresso, Italian style, from your About.com. Guide.
. Everything from the influence of supermarkets on food buying in Italy to how to serve espresso, Italian style, from your About.com. Guide.
Observations on the Mediterranean Diet
One of the most healthy ways to eat known.
One of the most healthy ways to eat known.
A Roman Passover
How the holiday is celebrated in one of Europe's oldest Jewish neighborhoods, with notes on dishes and a list of Rome's best Jewish restaurants.
How the holiday is celebrated in one of Europe's oldest Jewish neighborhoods, with notes on dishes and a list of Rome's best Jewish restaurants.
How to Flavor Fish Stew: A Basic Recipe With Ten Variations
"I cook a lot of fish stews and soups in the winter," says Erica De Mane, "and I'm constantly thinking about new ways to flavor them so they don't all end up tasting alike. This can be a real challenge if you're always combining fish with the Italian trilogy of white wine, tomatoes, and garlic."
"I cook a lot of fish stews and soups in the winter," says Erica De Mane, "and I'm constantly thinking about new ways to flavor them so they don't all end up tasting alike. This can be a real challenge if you're always combining fish with the Italian trilogy of white wine, tomatoes, and garlic."
La Dolce Vita's Glossary
Culinary terms and specialties by region. Quite interesting
Culinary terms and specialties by region. Quite interesting
The FDA's Mushroom Poisoning Chart
I hope you'll never need it, but... Symptoms and Prognoses.
I hope you'll never need it, but... Symptoms and Prognoses.
Flavor that water!
Interesting suggestions for flavoring your pasta water, and alternative ideas for adding liquid to risotto as well. Fun!
Interesting suggestions for flavoring your pasta water, and alternative ideas for adding liquid to risotto as well. Fun!
How Olive Oil is Made
The process, from cleaning the olives to storing the oil once it comes out the press.
The process, from cleaning the olives to storing the oil once it comes out the press.
Italian-Style fish or chicken in a pouch
A quick rundown of al cartocchio style cooking (filling a pouch with fish or meat and baking it). A good intro to the technique; handy pictures.
A quick rundown of al cartocchio style cooking (filling a pouch with fish or meat and baking it). A good intro to the technique; handy pictures.
Kitchen Fire Safety
Grease isn't the only hot thing in a kitchen -- there's also steam, and then there are hot surfaces. Much of this is obvious, of the sort you will learn someday, but in this case it's better to learn by reading than by experience.
Grease isn't the only hot thing in a kitchen -- there's also steam, and then there are hot surfaces. Much of this is obvious, of the sort you will learn someday, but in this case it's better to learn by reading than by experience.
Kitchen Safety Test
A whole host of questions about your kitchen (and what you do in it) to help you find out if you're being safe or are an accident waiting to happen.
A whole host of questions about your kitchen (and what you do in it) to help you find out if you're being safe or are an accident waiting to happen.
Lynne Rossetto Kasper's grilled fish filets
Tasty, and with lots of tips!
Tasty, and with lots of tips!
Metric Conversion Chart
Indispensable for translating recipes form most European cookbooks.
Indispensable for translating recipes form most European cookbooks.
Pickled Hot Peppers
Michigan State's instructions for basic pickled hot peppers.
Michigan State's instructions for basic pickled hot peppers.
Recovering from San Silvestro
Avoiding (or lessening) the pain if you overdo it on New Year's Eve. A piece I wrote for Events in Florence & Tuscany.
Avoiding (or lessening) the pain if you overdo it on New Year's Eve. A piece I wrote for Events in Florence & Tuscany.
Saffron
All sorts of information from Peggy Towbridge, who also has lots of links to non-Italian recipes.
All sorts of information from Peggy Towbridge, who also has lots of links to non-Italian recipes.
In Search of Artichokes
A delightfully whimsy account of exploring the Roman ghetto in search of the national Jewish dish.
A delightfully whimsy account of exploring the Roman ghetto in search of the national Jewish dish.
Winter Cooking
Braising's perfect when it's cold out, slow and easy.
Braising's perfect when it's cold out, slow and easy.
How to use a wood-fired pizza oven
There's a reason Neapolitans use wood-fired ovens: The results are greatly superior to anything made in a gas or electric oven. They're also easy to use, and can be used for all sorts of other things (including excellent bread), and are not difficult to assemble. In short, if you have the space they're well worth considering!
There's a reason Neapolitans use wood-fired ovens: The results are greatly superior to anything made in a gas or electric oven. They're also easy to use, and can be used for all sorts of other things (including excellent bread), and are not difficult to assemble. In short, if you have the space they're well worth considering!