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What happens when you think fixing dinner means "fixing" mistakes? You need to start at the beginning and get back to basics. And when you start with fresh, organic, sustainable ingredients, you're halfway there.
Lisa loves to cook and entertain, but seems to spend most of her time correcting her mistakes. She needs to learn how to get it right... from the beginning. Lisa will learn to caramelize her Six Onion Soup. Poaching, blanching and hard-boiled eggs are the lessons learned through Salad Nicoise With Artic Char. And pie crust is the final exam with Emeril's Rhubarb-Strawberry Tart.
Emeril's Cooking Tips:
Blanching:
- Cut your vegetables to equal sized pieces so they cook at the same rate.
- Blanch the lightest vegetables first (i.e., cauliflower) and the darkest last (i.e., broccoli
Roasting:
- Start with an oven that's preheated to a high temperature to seal in juices while caramelizing the surface.
Boiling:
- Fast boiling makes the egg white tough and causes the eggs to bang against each other and crack
Poaching:
- The poaching liquid should be brought to a boil before the fish is added, then the heat is reduce so that the water is just simmering
- Rapid boiling will damage the fish as it cooks, breaking it into pieces and cooking it unevenly
Recipes featured in this episode:
Emeril's Rhubarb-Strawberry Tart
Six Onion Soup
Salad Nicoise With Artic Char
Related Content:
Eat Locally Whenever You Can
Tired of the Local Menu? 7 Ways to Experience Seasonal Food 2.0
Save Money on Organic Food: Join a Natural Foods Co-op
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