finefortips

This very simple, roasted chicken video recipe is an example of how appearances can be very misleading in the kitchen. The sauce is built from the caramelized lemon and chicken juices stuck to the bo ttom of the roasting pan, which take the form of an unappetizing black tar. If you didn't know any better, your instincts would tell you to discard the darkest bits before making the "jus." That would be a big mistake. While it looks like it would taste like a charcoal briq uette, it actually tastes like….taste. To borrow the catch phrase from a currently running soup commercial, "I like the taste of taste." As many of you already know, there are four primary tastes, salty, sour, bitter, and sweet. If you take a small bit of the black tar from the bottom of the roasting pan, and pop it in your mouth, instead the one-dimensional burnt flavor you may expect, you should get an intense, very intense, combination of all four tastes. I'm not sure why this is, but when...

For many years hearing the word, "curry" was like fingernails on my culinary chalkboard. Where I'm from, "curry" meant a thick, greasy, bright yellow sauce made with copious amount of turmeric, covering chunks of mystery meat. I know, as good as that sounds, I still did n’t like it. All through culinary school, and on into my early career in California, even the smell of turmeric made me cringe. It was my Kryptonite. As the years went by, and my culinary horizons expanded, so did my understanding and appreciation of curries. I learned that the horrible yellow curry from my youth wasn't even really a true curry, and that curries came in almost every color, from countries all over Asia. My favorite curries today are definitely the Thai red and green curries. Even though it's one of my older, and cruder productions, the Red Curry Beef Stew is st ill one of my favorite video recipes on the blog. This green curry chicken recipe was filmed for About.com's...