Tips & Tricks: Advice & Assistance
Cooking is full of strange tricks and secrets that make things much easier. Discover some of them here!
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.
A History of Etruscan Cuisine
Lucio Sorre begins by reviewing who the Etruscans were, and continues with an eminently readable account of their cuisine. The site's elegant too. In English.
Lucio Sorre begins by reviewing who the Etruscans were, and continues with an eminently readable account of their cuisine. The site's elegant too. In English.
The Italian Immigrant Kitchen: A Journey into Identity
The Gulf War had many unexpected consequences; for Cassandra Vivian it meant returning to the US, rediscovering her heritage, and writing a book about it. An interesting discussion that points out, among other things, how Immigrant cooking has diverged from what is practiced in Italy.
The Gulf War had many unexpected consequences; for Cassandra Vivian it meant returning to the US, rediscovering her heritage, and writing a book about it. An interesting discussion that points out, among other things, how Immigrant cooking has diverged from what is practiced in Italy.
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.
Rosemary Furfaro's Italy
A long, detailed overview of the Peninsular cuisine, covering influences, local customs & variations, and also giving suggestions for cookbooks, Italian neighborhoods abroad, and a couple of recipes.
A long, detailed overview of the Peninsular cuisine, covering influences, local customs & variations, and also giving suggestions for cookbooks, Italian neighborhoods abroad, and a couple of recipes.
Virtual Italia
A neat site aimed at Italo-Americans and Italians living abroad, with news, culture, history, events and the foods of la madre patria.
A neat site aimed at Italo-Americans and Italians living abroad, with news, culture, history, events and the foods of la madre patria.
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."
Chef Paul's Tips & Tricks
Mr. Prudhomme isn't Italian, but his advice is sound.
Mr. Prudhomme isn't Italian, but his advice is sound.
Cheesy Memories
Jennifer Accettola's experiences with milk's stab at posterity. Fun.
Jennifer Accettola's experiences with milk's stab at posterity. Fun.
Cook Italy's Tips Section
Handy ideas for dealing with problems major and minor, for example overhard meatballs, oversalting, and so on.
Handy ideas for dealing with problems major and minor, for example overhard meatballs, oversalting, and so on.
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 to Chop Fresh Herbs
It's very simple, but does take care and awarenss. Good instructions from Erica De Mane.
It's very simple, but does take care and awarenss. Good instructions from Erica De Mane.
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.
How to Stuff an Italian Onion
There are many ways to stuff an onion, and many uses for them stuffed. From Erica De Mane.
There are many ways to stuff an onion, and many uses for them stuffed. From Erica De Mane.
Italian Home Remedies
Comforts for when things aren't working as they should, from Alice at Virtualitalia
Comforts for when things aren't working as they should, from Alice at Virtualitalia
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.
Judy Witts's Food Notes
Judy is a food writer and chef, with an encyclopedic knowledge of food. She also finds time to run a cooking school, Mangia Firenze, from her apartment, which overlooks San Lorenzo, Florence's central market.
Judy is a food writer and chef, with an encyclopedic knowledge of food. She also finds time to run a cooking school, Mangia Firenze, from her apartment, which overlooks San Lorenzo, Florence's central market.
Kitchen Safety
Daughter Clelia is now two -- that horrid age when they're completely mobile but have no sense, and no sense of danger. Kitchens can be very dangerous, and here is some advice for child (and adult) proofing yours.
Daughter Clelia is now two -- that horrid age when they're completely mobile but have no sense, and no sense of danger. Kitchens can be very dangerous, and here is some advice for child (and adult) proofing yours.
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.
Les Kincaid's Tips and Techniques
A somewhat zany collection of definitions of everything from a acidulated water on down to zuppa. Useful!
A somewhat zany collection of definitions of everything from a acidulated water on down to zuppa. Useful!
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.
Metric Conversion Chart
A handy page for converting recipes, figuring milage, and more. From About.Com's Go Canada site.
A handy page for converting recipes, figuring milage, and more. From About.Com's Go Canada site.
La Maialatura
Or: dressing the pig, one of the high points of fall, especially in immigrant communities. An overview with a with a number of recipes, including one for sausage that has detailed instructions on all phases of preparation. Interesting!
Or: dressing the pig, one of the high points of fall, especially in immigrant communities. An overview with a with a number of recipes, including one for sausage that has detailed instructions on all phases of preparation. Interesting!
Microwave cooking for one, by Marie T. Smith
A very handy book if you live or eat alone -- takes care of scaling down the recipes for you.
A very handy book if you live or eat alone -- takes care of scaling down the recipes for you.
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.
How to build a Tandoor oven to cook outdoors the Indian way
Nothing to do with Italy, but it will have you looking at your yard in a new way.
Nothing to do with Italy, but it will have you looking at your yard in a new way.
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!