Easy Hollandaise Sauce with Asparagus
Is there really an easy Hollandaise sauce in the world? Or are all Hollandaise sauces easy? We seem to have just bought into the idea that Hollandaise sauce strikes a mighty fear in the heart of chefs and non-chefs alike. It is a hard perception to remove since every blogger who has ever written about this sauce promises an easy hollandaise sauce, suggesting that the original one was hard. Between the time that the Huguenots created Hollandaise and the invention of the internet, we have somehow lost confidence in our ability to emulsify. Our egg yolks and butter have not changed, so it must be us!
Gorilla Milk: The New Superfood?
It seems like every start of the new year brings a new superfood to town. If it's not acai berries, it's kale. If it's not kale, it's flaxseed. It seems like there's a neverending parade of superfoods, and this year is no different. Or is it? We got an interesting...
How to Master Dicing
There are a few basic skills that every beginner chef should have, and one of those skills is dicing. Dicing is the process of cutting food into small cubes that around 1/4″ to 1/8″ in length. And once you get good at it, you’ll become a fast dicing cook in the kitchen. If you’ve ever watched chefs prep food by dicing it, then you know it can look like wizardry. But really, it’s just lots and lots of practice.
How to Store Fresh Herbs So They Last Longer
There's really nothing better than getting fresh herbs from the grocery store. They're fresh, and they make everything you cook taste just a little bit better. Consequently, few things are more frustrating than getting a fresh batch of herbs from the store only to...
Yuca Chips are Yummy!
What is in a name? A yuca chip by another name would still be crunchy. It is a big world out there and in that world there are a lot of people who eat very thin slices of cassava that have been deep fried. Pinning down what to call these morsels of deliciousness is quite tricky. One thing for sure is that they are are not cassava fries. In one part of the world, these fried slices are called tapioca chips, which makes one very confused as tapioca in another part of the world is what you get when you squeeze the dickens out of cassava for use in things like tapioca pudding. In another part of the world, there is more confusion. There they are in the habit of calling things we call fries, chips and things we call chips, crisps. It is a whirl wind of culinary confusion that no one really understands.
How To Make Fried Cheese
Fried Cheese! We will call him Gabe. Gabe is my cousin. I have only love for Gabe. When the incident occurred, Gabe was younger. We were taking in the energy of New York City in little Italy, surrounded by the sights and smells of authentic Italian at its best. The...
4 Things You Should Know About Straw Bale Gardening
Maybe it's just us, but we've been hearing a lot of chatter lately about straw bale gardening. If you've never heard the term "straw bale gardening" before, you might be sufficiently confused by now. But straw bale gardening is actually a pretty simple concept. It's a...
Pantry Raid: How to Make Hollandaise
FYI...This post contains affiliate links for products we like. This means that if you click on a product link on this page, and then purchase the product, The Culinary Exchange will make a small amount of money from your purchase. However, we ONLY link to...
How Do You Deglaze a Pan?
If you need to whip up a sauce to top off a steak or a pork chop, you've probably seen a recipe that asks for the deglazing of a pan to begin a sauce. But if you've never had to deglaze a pan before, you may be scratching your head about what that means. To deglaze a...
How To Make Pommes Anna: A Delicious Way To Eat Potatoes
How To Make Pommes Anna When a chef names a dish after someone, it is pretty special. Thoughts of the person have the potential to be muddled with the dish's ingredients forever. I imagine that when the chef who named pommes Anna, evidently a French dude named Adolphe...
