Chicken confit

If you’ve ever been to a nice restaurant you’ve likely seen confit on the menu. I’ve always enjoyed the succulent meat cooked by this technique. However, it’s not just a means for cooking, but also for preservation. Long before refrigeration, … Continue reading

Frying fish


Pan-frying is akin to sauteing. You cook small amount of food over medium-high heat in a minimal amount of fat (oil, butter, lard). The only difference between pan-frying and sauteing being in pan-frying you simply flip the food whereas in … Continue reading