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All of those crispy bits that remain on the bottom of your pans and pots after sautéing or browning are called the fond, from the French, to mean the base. And on that foundation great sauces are made.

If you decide that, for unknowable reasons, you don’t want a rich and tasty mushroom/shallot sauce with your beautifully pan-seared rib eye steak, a sauce you could make in the short time your steak rests before serving, if you decide you don’t want the sauce, well then, deglaze the pan anyway!

The only thing better than that great old wooden spoon you've had for decades is a new wooden turner from OXO Good Grips. (via DancingSpoon.com)

Updated Mar 13, 2007

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Dancing Spoon: Pan Seared Steaks

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One of the key “moves” in that professional kitchen is “finishing” a dish in the oven. A pan is used to sauté or sear on the stove top and then its popped into the oven for finishing.

This is my favorite pan to prepare a thick steak using this technique (via DancingSpoon.com)

Updated Mar 13, 2007

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Dancing Spoon: French Press: Brewing Coffee

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When it comes to taste, there are very few things that people agree upon. I think, however, that I’ve found one: brewing coffee in a French Press.

Starbucks, in their Coffee Passport booklet given to new employees, calls the coffee press (French Press) “the best brewing method for enjoying a coffee’s true, full flavor.” It is quick, simple and, as illy caffee, the Italian coffee producer says, yields “a deeply satisfying coffee that is rich, robust and aromatic.”

Making coffee in a French Press is simplicity itself: medium to coarsely ground coffee is placed in a cylinder, hot water is poured into the cylinder and a plunger separates the coffee from the grounds. Done. (via dancingSpoon.com)

Updated Mar 12, 2007

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Dancing Spoon: Boiling Water

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I make my coffee in a French Press and to heat the water for my coffee I use an electric kettle. I fill it the night before, and as soon as I wake up in the morning, I stumble into the kitchen and click it on. When I stumble back, the water is hot and the first thing I do is to pour hot water into the French Press to pre-heat it. Then I pour that water into my coffee cup to pre-heat that. Then I make my coffee.

Of course it's great for any time you need boiling water like adding to soup stocks or even blanching vegetables. (via dancingSpoon.com)

Updated Mar 12, 2007

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the united states of arugula: how we became a gourmet nation

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...The patron of the wine cooperative poured our wine. He was very animated talking about the wines, but when the conversation moved on to food he looked down and shook his head. He said he was distressed over the state of cuisine in France; the French were losing their passion for food and were embracing the American way of eating. He felt that Americans, however, were on the opposite tack. He held up his arms and made an “X” of them. He said that while the French cuisine was declining (he wiggled his right elbow), America’s cuisine was ascending (he wiggled his left hand).

What makes a gourmet nation, Gourmet? (via DancingSpoon.com)

Updated Apr 23, 2007

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Dancing Spoon: Bakin' Bacon

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Standing over the stove with pork slices spitting up at me, feeling guilty about pouring the bacon fat down the drain, and scraping all those bits off the pan and soaking it and washing it had me thinking about the soy alternative again.

And then, that wacky pork lover himself, Alton Brown, showed me the light. Well, actually, he showed me the oven and the joys of bakin’ bacon. (via DancingSppon.com)

Updated Mar 2, 2007

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Hey, dogs can be foodies too! (via DancingSpoon.com)

Updated Mar 1, 2007

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