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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Category Archives: Technique
Modernist Cuisine At Home
Also posted in Books Tagged book, home cook, Maxime Bilet, modern cooking, Modernist Cuisine at Home, Nathan Myhrvold Comments closed
Basics of Stewing
Also posted in Article, Braise, Recipes, Soups Tagged braise, Melissa Clark, new york times, one pot cooking, soup, stew, winter Comments closed
The Grill-Roast Technique: Prime Rib
Roast beef mise en place. Photo by Donna Turner Ruhlman.
Le Creuset Giveaway!
Roasting Technique Video & Event
Between you and me, putting a salted bird in a heavy-duty pan and popping the pan into a really hot oven is almost too simple to be called a technique, but one of the most frequently asked question I get is, "How do I roast a chicken?" So, it must be a technique! In Le Creuset's third giveaway (ten awesome roasting pans—for chicken, potatoes, brownies, cornbread, just about anything!), we're roasting. We roast a chicken in this pan because it has low sides, allowing great circulation for the moist bird, and because we can put it on the stovetop to make the sauce after we've cooked the bird. How to roast a chicken:
- Either truss or stuff the bird (with a lemon or onion) so that hot air circulating inside the cavity doesn't overcook the breast.
- Put plenty of kosher salt all over the bird so that it's ...
Also posted in Beef, Giveaway, Recipes Tagged Chicken with Rustic Sauce, Cleveland, events, Fabulous Food Show, giveaway, Le Creuset, Legacy Village, recipe, roasting Comments closed
The Amazing Potato Gratin
(and Le Creuset GIVEAWAY)
My daughter was assisting Donna during these videos for Le Creuset cookware (which I love, and am genuinely honored to be working with this company; seriously, not worthy, but I try). After the shoot, Addison said, angrily, real anger, "Why don't you make that potato cheesy thing for me?!"
"Good lord," I said, "I'd make them all the time if I thought you'd eat them!" [I didn't say, "Because of all the things you refused to eat when I tried to make good food for you!"] I cherish her but she's difficult.
Fact is, these are the easiest, best potatoes ever, and in this Le Creuset gratin dish, they not only cook perfectly, they're gorgeous to serve. Watch the video—shallots are key, and I love that you can start the dish on the stovetop.
And Le Creuset is GIVING AWAY ten—yes, TEN!—of these gratin ...
Also posted in aromatics, baking, From Scratch, Giveaway, Recipes, sidedishes Tagged butcher & larder, Chicago, El Ideas, events, Floriole, gratin, Le Creuset, Salumi, The Publican Comments closed
