Category Archives: Tips & Technique

How to Make a Parchment Paper Lid (Parchment Cartouche)

Sometimes the focus of food is not on the dish itself but on technique. This is one of those times and this post is all about technique. Why in the world would you ever want a parchment paper lid? I already have lids with my cookware. Isn’t this kinda like paper dolls for kids? Well, not really. Continue reading How to Make a Parchment Paper Lid (Parchment Cartouche)

Fig, Honey & Goat Cheese Tart with Rosemary & Prosciutto

© 2012 REMCooks.com

We’re reaching the end of fig season. It always comes and goes so quickly but we do enjoy it when it is here. Continue reading Fig, Honey & Goat Cheese Tart with Rosemary & Prosciutto

Cooking on a Rock: Striped Marlin with Roasted Poblano Citrus Pesto and Garlicky Roasted Broccoli

© 2012 REMCooks.com

This will be a particularly long post because today’s post is more about technique and flavor. Also, while this meal may not be the prettiest meal I have ever posted it was absolutely delicious. It was cooked on a rock, too, a salt rock that is. Now, some of you are wondering how you can cook a piece of protein on a salt rock. Well, read further and find out. 🙂 Continue reading Cooking on a Rock: Striped Marlin with Roasted Poblano Citrus Pesto and Garlicky Roasted Broccoli

Sous Vide – Coming soon!

© 2012 REMCooks.com

The technique of sous vide is vacuum sealing your protein with whatever seasoning you want and cooking it low and slow for hours upon hours. Some dishes even go for days. Being an incurable foodie and techie geek combined, I’ve read about it, watched food shows using it and have wondered about it. I make a killer slow poached lobster tail that is silky smooth like I never imagined. It’s slow poached at 150 F for 45 minutes but it was remarkably difficult to maintain a constant temperature. How would a sous vide machine improve upon this or would it? Continue reading Sous Vide – Coming soon!

Tips and Techniques – Peeling a lot of Garlic

Some dishes require a lot of garlic, i.e Tacos de Pescado al Mojo de Ajo, which takes 2 HEADS of garlic or Chicken with 40 cloves of garlic. That is a whole lot of garlic. Here is the trick to peeling that much garlic. Continue reading Tips and Techniques – Peeling a lot of Garlic