ChefsLine Cooking Blog
Cooking Q&A's, Videos, Tips, and Customized Recipes
How-to Video: Artichokes
2 May 2008 | Print Version | Featured in: All Podcasts, Quick Tips, Techniques and How-To's
I love to eat well prepared shrimp and lobster! The problem is overcooking! What is the basic rule for cooking shrimp and lobster to keep the natural sweet and amazing flavor that it is supposed to have?
Meatballs, bread, and measuring
11 Apr 2008 | Print Version | Featured in: Discussion Board, Quick Tips
How do you convert a dry breadcrumb measurement to a liquid measurement? Like say your meatball recipe called for 1 cup of dry breadcrumbs and you would like to use fresh bread soaked in milk instead? Please advise. T/Y. Judi.
Don’t corn around with your annual foray into this Irish American tradition. Check out ChefsLine’s how to articles and recipes online. Happy Saint Patty’s Day!
RECIPES:
Corned Beef Brisket and Cabbage with Horseradish Sauce by Chef Robyn Fennessey
Apple Onion relish by Chef Adam CutsingerPODCAST:
How to Select and Prepare a Corned Beef Brisket by Chef Erika CooperARTICLE:
How to Prepare Corned Beef in an Electric Roaster by Chef Kevin Weeks
Anchovies ~ How to Love Them
13 Mar 2008 | Print Version | Featured in: Feature Articles, Quick Tips
by Chef Kevin Weeks
Quick Tips Archive
- “Nukeing” a roast with Chef Cary
- Adjusting Cooking & Baking Time
- Bean counting
- Choosing Your Holiday Ham
- Cooking Prime Rib 101
- Crepes 101 with Chef JoAnna
- Crispy, Moist Turkey Class
- Defrost Chicken Quickly Without Compromising Quality
- Do-Ahead French Fries
- Do-Ahead Prime Rib
- Do-Ahead Prime Rib II
- Graduation Party Platter Tips
- Gruyere Substitutions with Chef Sara
- Gumbo Recipe Fix
- How to Carve Grilled Tri-Tip
- How to Cook Corned Beef
- How to Grill Tri Tip
- How to Make Easy-to-Peel Hard-Boiled Eggs
- How to Prepare a Beef Tenderloin
- How to Properly Refrigerate Foods
- How to Reheat Quiche
- How To Smoke a Turkey
- How-to Video: Artichokes
- Keeping Avocados Green
- Kids and Habaneros
- Making Homemade Pizza
- Nicoise Gone Bad
- Prime Rib Cooking Class with Chef Cary
- Rescue Salty Split Pea Soup
- Roasted Butternut Squash Cooking Class
- Salty Marinara Save
- Selecting and Preparing Leg of Lamb
- Sushi 101 with Chef JoAnna
- Tender Roast Beef
- The Perfect Egg for Peeling
- Too Much Salt in Gravy
- Tuck or Tie?
- Turning Down the Heat with Chef Adam
- Twenty pound turkey cooking time
- Vegetable Prepping and Storage
- Virginia Ham Preparation
- You Can Cook Healthier
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