Tips & Tricks

Fudge Making Tips

Line your pan with parchment paper and spray it with Pam. It will make clean up easier.

Use a wooden spoon and not a whisk or metal spoon.

Once the fudge boils, stop stirring and continue to cook on low heat so you don’t burn the fudge.

Make sure your candy thermometer isn’t touching the bottom of the pot because you want the most accurate reading.

Stir only until the mixture starts to lose it’s gloss.

Be patient.

Fudge stored at room temperature can last from 7 – 14 days.

Fudge can also be stored in the refrigerator wrapped and in an airtight container. In the fridge fudge will last 2 – 3 weeks.

How to keep your fudge from being Gritty:

Make sure the sugar has dissolved.

If the fudge is still gritty, it could be the fudge wasn’t beaten long enough or hard enough.

What potato do I need?

There are more than 200 varieties of potatoes sold throughout the United States.

Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite.

Learn more about the cooking recommendations for each type of potato.

Why Deglaze A Pan?

During the process of sauteing or roasting meats or poultry, small browned bits form on the bottom of the pan. The bits are very flavorful and when combined with wine (or other liquids) you can make a quick and flavorful pan sauce. Adding a liquid to the pan dislodges the bits and allows them to dissolve and incorporate into a sauce or become part of the liquid that will be used for braising. Wine is an excellent liquid to use for deglazing a pan because it adds some acidity and flavor. Different wines will impact the dish in different ways.

Steps To Deglaze Pan To Create A Pan Sauce

Once the meat has been sauteed remove it from the pan.

Add any aromatics you may like including onion, garlic, shallot, carrot and/or celery or fresh herbs.

Add the wine to the pan (about 1 cup) and bring to a boil while scraping the bits from the bottom of the pan using a wooden spatula. Stir to blend the bits into the wine.

Continue to cook the sauce for a couple of minutes until it begins to thicken slightly.

Pour any accumulated juices from the warm plate back into the sauce.

You may add butter at this point if you wish. It will produce a silky sauce but can be left out if you prefer to reduce the fat in the sauce.

Dry Rubs

As the name implies, a dry rub has no liquid component and usually consists of spices such as brown sugar, salt, paprika and cumin. The mixture can be applied to food ahead of time or added during the cooking process; however, to get the most flavor, apply your rub of choice at least an hour before cooking. In addition to flavor, a rub also adds texture and is great for larger pieces of food like brisket, ribs, steak and certain types of fish.

Tips for Cooking Burgers

1. Flex your thumbprint.

Nope, it's not an old wives tale that pressing a thumbprint indent into your burger patty is important. Don't skip this step! As the meat cooks, the patty shrinks, so this will help it keep its shape and ensure even cooking.

2. Get your grill HOT.

You don't want your burger patties even touching the grill grates until they're smokin' hot (slow-cooked burgers = no thanks). Heat your grill to high and bust out the oil—you'll need it for your brushing on your grill grates and your patties directly to prevent sticking and add another layer of flavor.

3. Time each side!

After you've successfully cooked a lot of juicy burgers, you'll be able to tell when a patty is ready by feel. But until then, don't be ashamed to time each side. For medium-rare burgers that are about an inch thick, you'll need to cook for 4 minutes per side. Or until internal temperature reaches 130°-135°. We try not to judge people that prefer their burgers well done, but we seriously discourage a cook time of 7+ minutes per side.

How to Wrap Egg Rolls

You’ll want to ensure you wrap your egg rolls well so the contents stay all tucked inside! Wrapping them is easy, I mix a touch of water with beaten egg to make a glue to keep them sealed.

Lay out one egg roll wrapper with a corner pointed toward you.

Place the meat mixture in the middle.

Use your finger to spread a little bit of the egg mixture along the edge.

Fold two opposite corners together to make a triangle, fold the sides in and then roll tightly.

Seal the edges with the egg mixture.

Pasta & Sauce Pairings

The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces, but similar to wine pairing, it’s not always that simple. So here’s a guide to help you sort it all out.