Cooking Methods

  • Using veggies that have been quick pickled is an easy way to add flavor and texture to a dish. It mellows out onions, adds a vibrant vinegary flavor to cauliflower, and softens the bite of jalapeños- all while retaining that signature !SNAP! of a fresh vegetable. Check out my video on how to quick pickle (just about any veggie!), and
  • It happens to everybody… battling the blender lid trying to keep the HOT soup you’re pureeing in the pitcher! Check out this week’s Chef Tip to stay safe and avoid the splatter…  More Tips and Tricks…
  • Have you used a double-boiler? Certain recipes call for ingredients to be warmed using an indirect heat. Watch this video to see how double-boilers help ensure you don’t accidentally scramble your eggs or scorch your chocolate. And if you don’t have a store-bought double-boiler, don’t fret. I show you how to make
  • Spatchcoking is such a funny word for such a great method of cooking whole birds. Chicken and turkey greatly benefit from this simple technique that keeps the breasts from getting overcooked and dried out before the dark meat is finished. Added bonus, it speeds the overall cooking time, meaning you can have a juicy, tender roasted
  • Grain salads are a wonderful way to incorporate healthy fiber and nutrients into your diet, while providing texture and a vehicle for flavor. The downfall of many a grain salad, such as quinoa, farro, wild rice, or barley, is soggy grains that dilute the dressing, and therefore the seasoning. My trick to get dry, fluffy grains that
  • Sure grabbing a jar of roasted bell peppers is easy and useful in some applications, but roasting your own gives you much more flavor. Simply cut out the stem, and cut the pepper along the ribs into 3 or 4 sections. Remove any inner seeds, and lay skin side up on a foil lined baking sheet. Place under a broiler until the skin is
  • Really, canned beans are one of those shortcuts no one should feel bad about. Personally, I love using dried beans and do not find them to be too labor intensive, but for the most part canned will do just fine. There are a few varieties that I believe end up with a better texture if you start with dried, but the main reason to do so
  • Seems like a no-brainer, right? But there are certain “musts” when cooking pasta that people often don’t know about, and Italians wouldn’t do it any other way. Make sure you have plenty of water. A pound of pasta should go in a large stock pot. A half pound can go in a medium saucepan. This will ensure that the pasta cooks evenly and
© 2018 T/Street LLC. |  Privacy Policy  |  Contact
Key Lime Lexi is a trademark of T/Street LLC.