Practical cooking, drink preparation, ingredient handling and food storage guides.
To season a carbon-steel wok, scrub off the factory coating, rinse and dry it, heat it until completely dry, then wipe on a very thin layer of high-smoke-point oil. Heat until the oil smokes lightly, let the wok cool, and repeat the oil-and-heat cycle until the surface looks darker and feels smooth.
To make vegetable stock, combine chopped onion, carrot, celery, garlic, herbs, peppercorns, and 10–12 cups of water in a large pot. Bring it to a boil, reduce to a gentle simmer, and cook for about 1 hour. Strain when the liquid smells savory and tastes well rounded, then cool and store.
Rinse 1 cup of quinoa in a fine-mesh strainer, drain it well, and add it to the rice cooker with 1 3/4 cups water or broth and a pinch of salt. Stir, close the lid, and start the regular white-rice or cook cycle. When it switches to warm, let the quinoa rest for 5 minutes, then fluff it with a fork.
Heat the oven to 450°F (230°C). Wash and dry whole sweet peppers, place them in a single layer on a baking sheet, and roast for 25 to 40 minutes, turning them two or three times. They are ready when the skins are blistered and charred in spots. Cover or enclose them briefly to steam, then peel, seed, and slice.
To make tea, heat fresh water, place one tea bag or about 1 teaspoon of loose tea in a cup, pour in the water, and steep according to the tea type. Use boiling water for black and herbal tea; cooler water suits green tea. Remove or strain the tea when the flavor is developed, then serve.
For about 1 quart of vanilla ice cream, whisk 1½ cups heavy cream, 1½ cups whole milk, ⅔ cup sugar, 2 teaspoons vanilla extract, and ⅛ teaspoon salt. Chill the mixture thoroughly, then churn it in a fully frozen or manufacturer-ready ice cream maker until thick and softly scoopable. Freeze it briefly for firmer scoops.
To make Mexican-style chorizo, blend soaked dried chiles with vinegar, garlic, salt, cumin, oregano, and spices. Mix the cooled paste into 1 pound of cold ground pork, refrigerate it for at least 2 hours, then cook it loose in a skillet until browned and the center reaches 160°F (71°C).
To make a whole chicken in the oven, pat a 3- to 5-pound bird dry, season it, and roast it breast-side up at 425°F for 20 minutes, then 375°F until the thickest breast and thigh reach 165°F. Rest 15 minutes before carving. Use a thermometer—not color or juices—to decide when it is done.
Use a bread maker’s gluten-free cycle with gluten-free all-purpose flour, warm milk or water, eggs, oil, vinegar, sugar, salt, and instant yeast. Add ingredients in the order your manual specifies, scrape the pan during the first mix, and expect a thick batter rather than elastic dough. Cool the baked loaf completely before slicing so the crumb can set.
To clean a standard drip coffee maker with white vinegar, empty the grounds and carafe, wash removable parts, and fill the reservoir with equal parts white vinegar and water. Run a full brew cycle, discard the solution, then run fresh water through the machine until the vinegar smell and taste are gone.