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    McGee Worthy

    Harold McGee's On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious...this Board includes science, lore, techniques, and ingredients of the kitchen deemed McGee- Worthy.

    McGee Worthy

    • 326 Pins

    10 Techniques Every Cook Should Know ~ Breading, browning and searing, dicing an onion, folding, making a pan sauce, rolling out a pie crust, making a roux, segmenting citrus, tempering, making a vinaigrette. #Cooking_Techniques

    10 techniques every cook should know

    Five Useful Cooking Techniques No One Teaches You ~ Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up. #Cooking_Techniques

    Five Useful Cooking Techniques No One Teaches You

    Handmade Mayonnaise: Ingredients ― egg yolk; lemon juice; Dijon mustard; kosher salt; cold water; canola oil. Instructions ― Whisk together the egg yolk, lemon juice, mustard, salt and cold water. Whisking constantly, slowly dribble in the oil until mayonnaise is thick. When the mayonnaise emulsifies, add the oil in a thin stream, instead of drop by drop. #Handmade_Mayonnaise

    Mayonnaise Recipe

    The New Rules of Oyster Eating ~ It’s high time for an oyster primer. Rowan Jacobsen, oyster aficionado, has developed a list of twenty rules for choosing—and dispatching—oysters. Use them, set your friends straight, and for God’s sake tell your servers. #Oyster #Lucky_Peach #Rowan_Jacobsen

    The New Rules of Oyster Eating

    Selecting Fish for Purchase ~ Selecting high-quality fish is easy when you know what to look for. A simple inspection of seafood selections at your local grocery store or fish market will tell you whether the fish is fresh or pre-frozen; handled properly or improperly; healthy or unhealthy. At ChefSteps, we either buy properly-treated fish, or we don't buy fish at all. Here's what you need to know for your next seafood shopping trip. #Fresh_Fish #Selecting_Fish_for_Purchase #ChefSteps

    Selecting Fish for Purchase

    Why the Way You Slice Meat Can Make a Huge Difference ~ You probably know that slicing meat against the grain makes sure it’s never chewy or difficult to eat. America’s Test Kitchen put that rule to the test, with some so-called “tough” and “tender” cuts of meat. Long story short, they found the way you cut can make any cut easier to chew, regardless of whether it’s “tough” or “tender.” #Slicing_Meat

    Science: How to Slice Steak and Make Cheap Cuts Tender (with Your Knife)

    Quick Fresh Tomato Sauce: Ingredients ― tomatoes; salt; olive oil; tomato paste; garlic; basil; bay leaf. Instructions ― Cut tomatoes in half; remove seeds; grate tomato flesh into a bowl; discard skins. Put tomato pulp in a saucepan; add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a brisk simmer; reduce the sauce by almost half, stirring occasionally; taste and adjust salt. Sauce will keep up to 5 days in the refrigerator or may be frozen. #Easy_Tomato_Sauce

    Quick Fresh Tomato Sauce Recipe

    Cooking Corn on the Cob ~ Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes. Serve with lots of butter and salt. #Cooking_Corn_on_the_Cob

    Basic Method for Cooking Corn on the Cob Recipe |

    Jacques Pepins Summertime Celebration ~ One-hour tribute to two great cultures and two great cuisines, as Jacques and Claudine create a French-American fusion celebration of the Independence Day and Bastille Day. A whole, poached Salmon. Followed by Rillettes of Rabbit. For the main course: Grilled Shoulder of Veal and Jacques' creamy Potato-and-Corn Packages. For dessert a sponge cake and a chocolate mousse. #Jacques_Pepin

    Jacques Pepins Summertime Celebration - (Full Program)

    Everything you've ever wanted to know about David Chang's iconic pork buns at Momofuku Noodle Bar. #Pork_Buns #Momofuku #David_Chang

    Examining the Momofuku Pork Bun, a 10-Year NYC Favorite

    The Guide to Chinese Sandwiches ~ Earlier this year, based on evidence of a two-thousand-year-old sandwich (rou jia mo) from Shaanxi Province, Chinese media outlets began asserting that the burger, that most iconic of American foods, had in fact been invented in their country. #Chinese_Sandwiches #Lucky_Peach

    The Guide to Chinese Sandwiches

    Storing Fresh Berries ~ Seasonal, jewel-toned berries' small stature belies a mighty flavor, and their delicate flesh is as ephemeral as summer itself. Which means you've got to treat 'em right if you want the best they have to offer. #Storing_Berries #Climacteric

    How to Store Fresh Berries

    Perfectly Toasted Buns ~ Toasting buns: a controversial topic. On one hand, toasting imparts that nice crispness—plus the sexy grill marks—that discerning guests will expect when you have them over for a backyard meat party. Trouble is, while the outside gets nice and toasty, the rest of the bun becomes dry, crumbly, and stodgy. So what to do? #Perfectly_Toasted_Buns

    ChefSteps Tips & Tricks: Perfectly Toasted Buns

    What to Do with Leftover Parsley ~ It seems like some sort of cruel joke to have to buy a full bunch of parsley when you need just a tablespoon or two chopped. But until it's sold by the sprig, we'll continue to find creative ways to use our leftovers. Here are a handful of new ideas for using up the last of your leafy herb. Parsley broth, smoothies & juices, tabbouleh and grain salads, meatballs, and pickles. #Leftover_Parsley

    Pinned from

    Dill and How to Use It from Stem to Seed ~ Dill is most often associated with dill pickles, borscht, and gravlax, but it has plenty more tricks up its sleeve, and you can use the entire plant. Leaves, flowers, stems, and seeds. #Dill

    Dill and How to Use It from Stem to Seed

    The Science of Dry-Aging ~ Once the animal is slaughtered and butchered, portions of the carcass are allowed to rest in very carefully controlled conditions (cool temperatures with relatively high humidity) for a period of time — often several weeks, and sometimes up to a couple of months. When we create such conditions, we end up with a complexity of flavor — savoriness, sweetness, some bitterness — that just wasn’t there before. #Science_of_Food #Harold_McGee

    The Science of Dry-Aging

    Tips & Tricks: Best Way To Truss A Chicken ~ As you may know, "trussing" a chicken means tying it with butcher's twine. Cooks have done this for years to make the bird easier to handle and to help it cook better. But, as we'll show you, the traditional technique for trussing isn't necessarily the best way. Give this new technique a go tonight, and we reckon you'll wind up pretty dang pleased at the way dinner turns out. #Chicken #Trussing_a _Chicken

    Tips & Tricks: Best Way To Truss A Chicken

    Tips & Tricks: Best Way to Shuck an Oyster ~ By opening the oyster along the bottom right-hand side near the front, we can easily cut away the adductor muscle that attaches the meat to the top shell, then gently remove that top. If the traditional method is the equivalent to prying a door open with a crowbar, this method is akin to picking a lock. #Oyster_Shucking #Oysters

    Tips & Tricks: Best Way to Shuck an Oyster

    Dry Rub ~ Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder, or omit the coriander if you don’t have any. Be careful with the paprika, as there are so many different varieties afoot: If it’s smoked, you’ll need less; if it’s fiery, you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally. #Dry_Rub

    Summer Dinner Ideas That Work Again and Again

    Compound Butter ~ A mixture of butter and other ingredients makes a compound butter, which can be used as a topping for cooked meat, vegetables or fish. A classic variety is maître d’hôtel butter, which uses thyme and lemon juice as flavoring agents. But a cilantro-and-lime-juice compound butter is a marvelous thing to apply to fish, and you can even think of adding a tiny dice of jalapeño. Lemon-basil is terrific as well; you can add some garlic to that and omit the shallots. Some cooks take maître d’hôtel butter and add Roquefort cheese as a topping for steak. Compound butter is a theme on which to improvise. #Compound_Butter

    Summer Dinner Ideas That Work Again and Again

    Amazing Escargots ~ ChefSteps user Teodosiy Teodosiev stole the show with this incredible transformation featuring the slimy little fellas that populate gardens and sea rocks all over the world. Check out his stop motion video for the full contest-winning story. #ChefSteps #Escargots #Transformation_Contest

    ChefSteps Transformation contest

    Transforming a Store Bought Rotisserie Chicken ~ ChefSteps launched a contest all about transformation: taking cheap, overripe, or leftover ingredients and turning them into something delicious. Contestants were asked to send in pictures or videos that demonstrated their favorite transformative techniques—those game-changing ideas that take something sleazy and turn it into something sexy. #ChefSteps #Rotisserie_Chicken #Transformation_Contest


    The Best Way to Cook a Scallop ~ Diners think nothing of dropping $35 for a couple of scallops served atop a basic bed of vegetables. And yet, a lot of home cooks avoid them due to the misguided notion that perfectly prepared scallops are difficult. Here is a searing technique that makes it stupidly quick and easy for anyone to achieve a rich, buttery scallop with a crisp, delicious crust. All that's required: a hot pan, a little oil, and a modicum of self control. #How_to_Cook_Scallops

    The Best Way to Cook a Scallop

    How to Tie a Butcher's Knot ~ Tying a roast is a useful technique that helps it retain a nice shape, which leads to both better presentation and more even cooking. Butcher's knots, that once you tie them, you can adjust very easily as you tighten them. Use 100% cotton twine because it grips the meat nicely as you're tightening and won't melt or burn in the oven. Here's how to do it, both in video form, and as a step-by-step photo series. #Butcher_Knots

    How to Tie a Butcher's Knot

    How to Cut Up a Chicken ~ Break wings at second joint and use knife to separate them. Suspend chicken by its leg; cut through skin connecting it to carcass. Pull leg back to pop the thigh bone out of its joint; sever leg at joint. Separate thigh from drumstick. Repeat on other side. Remove wishbone. Cut breast from bone pull breast meat away from bone. Repeat on other side. #Cut_Up_Chicken #Jacques_Pepin

    Cutting Up Chicken | SAVEUR