Cooking Techniques and Kitchen Gadgets

From the LA Times

I don't think I've ever written about cioppino without getting into an argument. That's probably as it should be.

One of the definitive California dishes, cioppino is a classic soup of fish in a garlicky tomato-wine broth. And that's probably where the agreement ends. Definitive and classic though it may be, there are as many cioppino recipes as there are cioppino cooks.

Maybe even more. Just in my own kitchen, I rarely prepare it the same way twice. Part of this, of course, is because it is based on a mixture of fish and shellfish, and rarely will you go to the market and find exactly the same proportion of the same species you bought last time, all in perfect condition.

Maybe more to the point, this is California, and here we tend to believe that provided a good final dish, how you get there is pretty much your own business. If you need the security of definitive, classic recipes in which every ingredient and garnish is specified with no room for deviation or inspiration, pick up a copy of Escoffier.

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In addition to being an absolute pasta freak, I am passionate about potatoes. I could eat pasta everyday and potatoes, probably every other day. I love them every which way. A number of years ago Oprah's personal chef at the time wrote a cookbook called In the Kitchen with Rosie. It was a huge bestseller and featured very low fat recipes. There were some good recipes and techniques in the book. One of the recipes that made a big impression on me was called Mustard Roasted Potatoes.

The Mustard Roasted Potato recipe was red potatoes tossed with Dijon mustard, cumin, paprika, chili and cayenne. The potatoes roast in the oven and become all crusty and delectable. It's a great technique and can be endlessly varied. I've incorporated plain yogurt, fresh herbs, and different kinds of mustard. I like the Moroccan mustard from Dulcet Cuisine for this recipe because it has so much flavor you don't need to add any additional spices, but feel free to experiment and try any spiced mustard you like or add some spices.

From the Huffington Post

The flame war between charcoal grill purists and gas grill hotheads burns brighter than the debate between Mac and PC users. You should read some of the slop slung on the barbecue message boards. On second thought, don't. Let me try to sort it out for you with a few inflammatory thoughts.

Grills are used mostly for three types of cooking:

1) High heat direct radiation cooking when the food is placed directly above the heat source for things like steaks.

2) Indirect heat convection roasting for things like whole chickens and roasts when the heat source is off to the side and the food cooks by warm air circulating around it.

3) Indirect heat smoke roasting for things like ribs when the warm air is heavy with flavorful hardwood smoke.

Let's see how each fuel performs at these tasks and all the other factors.

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"Every Grillmaster has a few tricks up their sleeves for ultimate grilling success, giving moist, juicy, flavorful results every time they light up the grill. Here are the Top 10 Secrets for Grilling Success that will make even a novice griller look like a pro."

1) Invest in a Meat Thermometer: Using a meat thermometer takes the guesswork out of grilling. By knowing exact internal temps, you can remove meat at just the right time for moist, juicy results. I recommend the Thermapen — it’s an instant-read digital thermometer that shows temps in less than five seconds, so you’re not spilling valuable heat from the grill.

2) Know Minimum Internal Temperatures for Meat: These are the minimal internal temperatures for meat, according to the U.S. Department of Agriculture. Keep in mind that when you take your meat off the grill, it continues to cook, so it is OK to pull it off when it’s a few degrees under the listed temperature.