Category: Tips & Tricks

One Onion One Pan

There’s something comforting about the sizzle of the pan when ingredients splash into the hot oil.

Here, onions will be transformed into sweet caramelized goodness. But first, raw, they hit the sauté pan with that satisfying sound. sizzling and popping as they are stirred. Each slice of onion coated with a little oil to help in the process of cooking.

One note about the video. I mention that salt kills the caramelization process. This is not true. Add a pinch of salt at the beginning and it will help the onions brown faster. read more

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How to Clean a Mushroom

You've seen those big beautiful, meaty mushrooms, portobellas, and, if you've been hanging out with me here on the blog, you know I love them. I love to grill them, roast them, put them on salads raw. I like to chop them up and saute them with onions. Yet most people don't know how to clean a mushroom -- that you should remove the gills, the mushy dark matter on the underside.

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Toaster Ovens and Roasted Garlic Puree

 Roasted Garlic HeadsSometimes I’m just smart about cooking. This last week was one of those times. I use quite a bit of roasted garlic, so why don’t I make puree? I frequently made roasted garlic puree on the job, why not for myself?

Part of the issue is I don’t want to turn on a great big oven for just a little bit of food. Three heads of garlic doesn’t justify using all that energy. Finally I realized that there is a toaster oven in the house that I can use for cooking the small things and thus avoid turning on the big oven. read more

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Salad Spinners Aren’t Just for Lettuce

Salad SpinnerThe other day, I went into full on cooking for the week mode — making several dishes and some sauces all at the same time. Earlier this year, I had picked up a salad spinner at a local thrift store for like $2.50. The parsley and cilantro I had bought were a bit on the dirty side, so they got a nice bath in cold water, and then, I thought, wow, it’s going to take a bit to dry these, and I needed them quick. I was ready to process the Falafel mixture in the food processor. Then, I spied the salad spinner. Guess what got spun? First the Cilantro, and then the parsley.  If I were using them together, I would have spun them together, but I needed cilantro for chutney. read more

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Books by Chef Johnna

  • Delectable Vegan Soups -------------------------------------------------------
  • Things Vegans Fry: Crunchy Comfort Food for Vegans

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