Master Class – Thomas Keller – Baking Beets

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/baked-beets/watch Beets very nutritious, easy to make, prepare ahead of time and won't reduce in taste/texture Want to bake beets (not boil!) Bake in a technique called "En papillote" (https://en.wikipedia.org/wiki/En_papillote) or "bake in paper". Though aluminum foil can substitute for paper When using aluminum foil, put shiny side inward to reflect heat inward. Put beets … Continue reading Master Class – Thomas Keller – Baking Beets

Master Class – Thomas Keller – Roasting Zucchini

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/pan-roasted-zucchini/watch Start by slicing in have Then score (cross hatch with knife) in roughly ¼" diagonal pattern Then sprinkle salt over the vegetable to draw out water. Let sit 10-15 minutes minimum. When roasting, removing water helps caramelize when cooking When sprinkling salt, your hand should be at least 12" above the item…not down close … Continue reading Master Class – Thomas Keller – Roasting Zucchini

Masterclass – Thomas Keller – Confit – Eggplant and Garlic

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/confit-eggplant-garlic/watch Confit is something cooked in (fat) Very famous version of confit is "confit of duck" … used to preserve … long, low cooking and then store the duck in its fat. Can be preserved over winter Confit technique cooks, in fat, an item at low temperature Other vegetables that can be confit are mushrooms, … Continue reading Masterclass – Thomas Keller – Confit – Eggplant and Garlic

Master Class – Thomas Keller – Pureed Parsnips

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/parsnip-puree/watch Parsnips are a root veggie … have a woodsy smell Cook the parsnip to no resistance Cook parsnip in cream and water (not clear of ratio) along with salt … 20-25 minutes Would work well with celery root Wouldn't work with turnip or potato due to amount of water or starch After cook put … Continue reading Master Class – Thomas Keller – Pureed Parsnips

Master Class – Thomas Keller – Pickling

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/pickling/watch Allows summer vegetables to be used throughout the year Because of the vinegar content, helps cut thru fat of things like steak and sausage/salami (gives contrast) Pickling liquid 2 parts water 1 part vinegar 1 part sugar Everything weighed vs by volume Bring this to a boil Salt isn't relevant in a pickling liquid … Continue reading Master Class – Thomas Keller – Pickling

NYT – How to Make Tough Decisions Easier

https://www.nytimes.com/2018/06/04/smarter-living/how-to-finally-just-make-a-decision.html Fear of Better Options. Researchers call this phenomenon maximization -  relentless researching of all possible options for fear that you'll miss out on the "best" one maximizers tend to make better decisions less satisfied with those decisions than are people who make quicker ones based on less research (called satisficers)  maximizers less satisfied because they … Continue reading NYT – How to Make Tough Decisions Easier

WaPo – How to fight fingerprints and keep stainless steel looking new

https://www.washingtonpost.com/lifestyle/home/how-to-fight-fingerprints-and-keep-stainless-steel-looking-new/2018/04/27/6e4f26f2-41c1-11e8-ad8f-27a8c409298b_story.html?utm_term=.95c9c3b0f322 best way to prevent fingerprints from showing is to use a wax-based spray made for treating stainless steel e.g. 3M's Stainless Steel Cleaner & Polish,  Zep Stainless Steel Polish  use it once a month wear gloves when applying the polish Spray a light mist  - do not overspray Wait one or two minutes after spraying, … Continue reading WaPo – How to fight fingerprints and keep stainless steel looking new