Carrie in the Kitchen: Red Beets and Rice

Carrie in the Kitchen: Red Beets and Rice

by | Feb 11, 2016

Get it? It’s like red beans and rice, but funnier. And also, without the beans. This month’s challenge was a bit of a doozy: Create a dish with the core four ingredients of red onion, red beets, basmati rice and spinach. This felt more random and challenging...
Pantry Raid: How to Cook Jerusalem Artichoke

Pantry Raid: How to Cook Jerusalem Artichoke

by | Feb 10, 2016

If you’re like a lot of people, you probably haven’t even heard of the Jerusalem artichoke. The regular ‘ole artichoke, sure. But a Jerusalem artichoke is something a bit different. While you might think the vegetable comes from Jerusalem, it’s...
What is a Julienne Cut?

What is a Julienne Cut?

by | Feb 9, 2016

Today on The Culinary Exchange, we’re back to the basics – of cutting, that is. Why? Because knowing how to properly cut your ingredients is an important part of improving your skills in the kitchen. And also, it’ll impress your significant other...
5 Roux Based Soups That are Perfect for Winter

5 Roux Based Soups That are Perfect for Winter

by | Feb 4, 2016

By now, you should be a pro at making a roux (if you missed our earlier series about how to do this, you should check out this post and this post). While a roux is a common base for many types of sauces, it’s also a great base for thick, creamy soups that are...
Pantry Raid: How to Make a Roux

Pantry Raid: How to Make a Roux

by | Feb 3, 2016

Yesterday, we explained what a roux is and why it’s an important technique for cooking. Today, we’re going to talk about the different types of roux that you can make and how to create each one. As a quick recap, a roux is a thickening agent that’s...

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