Techniques & Fundamentals
Practical Handcrafted Curations resources in the techniques & fundamentals family.
How to Bake Fish Fillets: Temperature, Timing, and DonenessTechniques Guide How to Bake Fish Fillets: Temperature, Timing, and Doneness Bake fillets in a single layer, then check the thickest piece with a food thermometer. The examples below use different oven settings and times; FDA recommends 145°F for most seafood. The Short Version Use each timing range with the recipe it came from. If […]
How to Cook Chicken Breast in a Skillet: Timing, Temperature, and Juicy ResultsFor two boneless, skinless breasts totaling about 1 pound, cook 5 to 7 minutes per side in a 10-inch skillet. Check 165°F in the thickest part, then rest before slicing.
How to Cook Eggs: Scrambled, Fried, Boiled, and PoachedTechniques Guide How to Cook Eggs: Scrambled, Fried, Boiled, and Poached Choose your egg style by the texture you want, but cook until firm for safety unless using pasteurized eggs. Scrambled eggs need gentle heat for creamy curds, fried eggs require a hot pan for crisp edges, boiled eggs depend on standing time for yolk […]
How to Cook Shrimp in a Skillet: Timing, Doneness, and Tender ResultsTechniques Guide How to Cook Shrimp in a Skillet: Timing, Doneness, and Tender Results Quick skillet shrimp cook in minutes. Work in batches, watch the color change, and use the recipe-specific timings below as a guide. Start Here Use this method when a recipe calls for peeled, deveined shrimp cooked in a skillet. Shrimp size, […]
How to Make a Pan Sauce After SearingUse wine and stock to loosen the browned bits left after searing. Reduce the liquid, then whisk in butter for a quick, glossy sauce.
How to Make Fresh Pasta from ScratchTechniques Guide How to Make Fresh Pasta from Scratch This fresh egg-pasta recipe yields 4 to 5 servings from flour, 3 large eggs, and salt. Mix and knead the dough, rest it for 30 minutes, then roll, cut, and boil the noodles for 3 to 4 minutes. Core Principle The cited King Arthur recipe uses […]
How to Make Risotto: Creamy Texture, Timing, and DonenessFor The Kitchn’s two-cup rice recipe, add warm broth in half-cup portions for 20 to 25 minutes at the broth stage. Stop when the grains are tender with a slight bite and the sauce flows slowly.
How to Make Vinaigrette: A Flexible Ratio and Simple FixesTechniques Guide How to Make Vinaigrette: A Flexible Ratio and Simple Fixes Whisk or shake a quick oil-and-vinegar dressing, then taste it with the salad and adjust the balance. Choose Your Ratio For a milder dressing, start with 3 parts oil to 1 part vinegar. Maryland Extension uses 3 parts oil to 2 parts vinegar […]
How to Roast Chicken Pieces: Timing, Temperature, and Juicy ResultsTechniques Guide How to Roast Chicken Pieces: Timing, Temperature, and Juicy Results Roast chicken pieces at 400°F for 45 minutes to an hour until a thermometer reads 165°F in the thickest part. This method yields browned, juicy meat while ensuring safety without relying on color alone. Purpose This guide helps you roast bone-in chicken pieces […]
How to Sear Scallops: Golden Crust, Tender CentersTechniques Guide How to Sear Scallops: Golden Crust, Tender Centers Pan-searing large sea scallops creates a golden crust while keeping the center tender. Success depends on drying the scallops, using high heat, and leaving them undisturbed until they release naturally. Purpose For a quick sear, start with large sea scallops and a dry surface. Give […]
How to Stir-Fry: Prep, Heat, and Crisp-Tender ResultsDry the vegetables, cook in small batches while the pan stays hot, and add sauce near the end. Start with firmer vegetables, then add tender greens. Check protein with a food thermometer.
How to Toast: A Practical Technique GuideTechniques Guide How to Toast: A Practical Technique Guide Toasting gives bread a crisp surface and brings out the aroma of nuts, seeds, and whole spices. Each ingredient needs its own method and cues, so stay nearby as it browns. Purpose Dry heat adds aroma and texture. Nuts and seeds become fragrant as they toast, […]