Tips & Techniques

What’s the Difference Between Levain and Starter? — Tips from The Kitchn

(Image credit: Emma Christensen)

Starter. Sourdough starter. Levain. Starter sponge. Mother sponge. Biga. Chef. Poolish.

You'll hear many names tossed about in bread recipes. What do they mean? And what exactly is the difference between them all?

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5 Rules of Wine Tasting I Learned from a Weekend in Sonoma — Fall Weekend Trips

From my first sip of vin with my mom in Paris (I was 16 and pretty sure I spat it back into the glass) to the everyday catch-up session over a glass or two, wine has always been a central part of my relationship with my mom. So, when it came time for us to plan our next girls' trip, we decided on Sonoma. We blocked off four days and flew out to California for eating, drinking, and taking in the breathtaking landscape.

Here's what we learned along the (delicious) way.

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5 Smart Tips for Cutting Winter Squash (& Not Your Fingers) — Tips from The Kitchn

(Image credit: Apartment Therapy )

Come fall, there is nothing I look forward to more than working winter squash — butternut, spaghetti, kabocha, acorn — into my meal plan. What I don't look forward to, however, is cutting into these hard, roly-poly veggies. I used to dread it every single time, until I learned a few helpful tips that make it easier (and not so scary!).

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6 Brilliant Space-Making Solutions for Galley Kitchens — Organizing Tips from Kitchn

For a long time, galley kitchens have gotten a bad rap as the most undesirable layout. And while they tend to be more on the snug side compared to other designs, they're not all that bad. For one, they make it easy to hide your mess (you can't say the same for covetable open-concept kitchens!). They also hold the potential for lots of smart storage.

If you happen to be the proud (or not-so-proud?) home cook in a galley kitchen, you might be able to put some of these brilliant ideas to good use.

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10 European Etiquette Rules You Should Know — Travel Intelligence

No matter how well-mannered we may be back home, Europe can be a minefield of faux pas just waiting to happen. I've made my fair share, to be sure. For the life of me I still can't get that cheek kiss thing right — how many, and which side was it first?

Here are some tips to keep in mind from someone who's learned the hard way, plus a few friends who either live in or travel frequently to Europe.

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This One Tip Is a Game-Changer for Frozen Ground Beef — Tips from The Kitchn

So you bought a pound of ground beef when it was on sale last week because you were finally going to make that Philly cheesesteak pasta skillet. But the week got away from you and now you've got to act fast before this perfectly lovely mix of 85/15 ground chuck goes bad. What are you to do? Freeze it, right? Yes, but there's one little thing you've got to do first that's going to make all the difference when it comes time to use it.

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