the grown up kitchen's posts - Greek uPOST

Two Easy Ways to Poach an Egg Two Easy Ways to Poach an Egg

Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it’s not as hard as it’s cracked up to be.

How to Measure Pepper Straight From the Grinder How to Measure Pepper Straight From the Grinder

Until recently, I never measured freshly ground pepper. If a recipe called for half a teaspoon, I would simply grind the berries over the dish until I thought I had “enough,” based on nothing but my nose and how pungent I was feeling that day, because there was no elegant way to measure it by teaspoon from the…

Quit Storing Your Cheese In Plastic Wrap Quit Storing Your Cheese In Plastic Wrap

It’s very easy to get excited at the cheese counter, and that excitement can lead to purchasing more cheese than one can (comfortably) eat in a single evening. As such, some cheese must be stored, but it must not be stored directly in plastic.

How to Make Stock That Isn't Bland Nonsense How to Make Stock That Isn't Bland Nonsense

Stock is the backbone of so many recipes. Whether it’s used as a cooking liquid for rice or beans, or as the base of a soup or gravy, the quality of your stock influences the quality of your final dish. Though it’s not hard to make, there are a few tweaks you can make to make sure yours is rich and tasty stock that’s…

How to Roast a Whole Head of Garlic How to Roast a Whole Head of Garlic

Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavors through that lovely little Maillard reaction. It’s also a freaking…

How to Make Smashing Mashed Potatoes How to Make Smashing Mashed Potatoes

Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn glumpy, lumpy, gluey, and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety, and delightfully fluffy.

There Is No Reason to Not Make Your Own Turkey Gravy There Is No Reason to Not Make Your Own Turkey Gravy

A good turkey gravy is integral to a successful Thanksgiving dinner, but making your own can seem a little intimidating. Luckily, gravy is one of the easiest to prepare items on your Turkey Day menu; you just need a bit of patience (and flour).

How to Make Croutons With Whatever Stale Bread You Happen to Have How to Make Croutons With Whatever Stale Bread You Happen to Have

A good salad is all about achieving that perfect balance of flavors and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They’re also dead easy to…

When and How to Blanch Vegetables When and How to Blanch Vegetables

There are certain vegetables—like green beans and broccoli—that can either be gorgeous, brightly colored and perfectly tender-crisp, or sad, dull, and soggy. Luckily, making sure they these veggies become their best selves only takes a matter of minutes—you simply have to blanch them.

How to Restore Rusty Old Cast Iron How to Restore Rusty Old Cast Iron

Everyone should own at least one cast iron pan. With one, you can roast whole chickens, bake a pie (of the fruit or pizza variety), or broil up a pan of cheesy dip. Cast iron does, however, require a little bit of care.

How and When to Use Mise En Place How and When to Use Mise En Place

Mise en place is a French phrase that roughly translates to “everything in its place.” As a cooking technique, it’s exactly what it sounds like: a method of preparing and organizing ingredients to maximize a recipe’s efficiency. So crucial is it to the function of a professional kitchen that, for most chefs, mise en…

How to Make Perfect Scrambled Eggs, No Matter How You Like Them How to Make Perfect Scrambled Eggs, No Matter How You Like Them

Scrambled eggs are easy to make, but they’re kind of difficult to make perfectly. Rubbery, dry curds are no good, but runny scrambles can be just as offensive. Don’t worry though, we’re going to show you how to make perfect scrambled eggs every time, no matter how you like ‘em.

What's the Difference Between Parchment and Wax Paper? What's the Difference Between Parchment and Wax Paper?

It’s no secret that I am a big fan of parchment paper, but what of its less-expensive, but still non-stick friend, wax paper? Why does it exist? And do you need it?

You Don't Have to Soak Dried Beans Overnight You Don't Have to Soak Dried Beans Overnight

Dried beans are a truly versatile kitchen staple that everyone should have in their pantry. Not only do they keep pretty much indefinitely, but they’re actually extremely easy to cook and customize to create super tasty, inexpensive meals.

How to Make a Perfect Over-Easy Egg How to Make a Perfect Over-Easy Egg

An over-easy egg on toast is one of my favorite simple breakfasts, but these eggs are equally at home atop a bed of rice, a burger, or even a piece of pizza. Hitting that sweet spot where the whites are fully cooked but the yolk is still nice and runny isn’t difficult—you just have to know what you’re doing.

How to Stock a Spice Cabinet How to Stock a Spice Cabinet

Stocking a spice cabinet can be a little overwhelming, simply for the reason that there are so many spices out there. It may be tempting to stock up on every exciting seasoning in sight, but these things do have an expiration date, and you can end up with a cabinet full of flavorless, expensive powders that need to be…

Why You Should Pound Chicken Breasts Before Cooking Them Why You Should Pound Chicken Breasts Before Cooking Them

Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavorless on one…

What the Heck Is a "Medium" Onion, Anyway? What the Heck Is a "Medium" Onion, Anyway?

When you start out cooking, measuring everything exactly can be a big concern, which is why beginning cooks may be put off by recipes that list vague amounts like “a pinch of salt,” or “one medium onion.” Though “pinch” has been pretty much standardized—it’s agreed upon to be an 1/8th of a teaspoon—a “medium” onion is…

Why Roasting Vegetables Is the Best Way to Cook Them Why Roasting Vegetables Is the Best Way to Cook Them

There are a lot of “correct” ways to cook vegetables but—though I’m not a huge fan of culinary presciptivism—I’m going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it’s super easy to execute.

How to Make Perfect Rice Without a Rice Cooker How to Make Perfect Rice Without a Rice Cooker

Professional chefs and home cooks alike look down their noses at single-use kitchen appliances with one exception: the humble rice cooker. I don’t own one myself, but I totally get the appeal. Rice cookers succeed where alternative methods fail spectacularly.

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