tips and techniques

How To Season a Carbon Steel Pan

Oven mitts

Clean dishcloth or paper towel

Vegetable oil

Tongs

Baking sheet

Tinfoil

Heat your pan: Preheat oven to 400°F. Put pan in oven for 10 minutes while oven is preheating.

Remove pan from oven: Use those oven mitts!

Oil your pan: Coat a clean dishcloth or paper towel with vegetable oil. Using oven mitts to hold the pan and tongs to hold dishcloth or paper towel, spread oil all over the interior and exterior of pan until completely coated.

Place a foil-lined baking sheet in the oven: Layer a baking sheet with tinfoil. Place in the oven on the bottom rack.

Place coated pan upside-down in oven: Place your oil-coated pan on the rack above the baking sheet. The baking sheet will catch any oil drips. Leave pan in 400°F oven for 1 hour.

Let the pan cool in the oven: Turn off oven and let pan cool completely inside oven. Remove pan when cool.

Instructions for the Oven Method

Heat your pan: Place pan on stovetop burner set to medium-high heat. Heat pan until hot. Wisps of smoke will rise and pan will start to turn brown.

Remove pan from stovetop: Again, use those oven mitts; the pan will be hot!

Grease your pan: Coat a clean dishcloth or paper towel with vegetable shortening or lard. Using oven mitts to hold the pan and tongs to hold dishcloth or paper towel and spread vegetable shortening or lard all over interior and exterior of pan until completely coated.

Place pan back on burner set to high heat: Heat until fat starts to liquify and turn black.

Remove from heat: Remove pan from heat and wipe away excess oil with paper towel.

Let pan cool: Set your pan somewhere safe, where you won’t bump into it, and let it cool completely.

Instructions for the Stovetop Method

Peel and prep butternut squash in 3 easy steps, learn how to cut it into cubes.

How To Peel and Cut a Butternut Squash

Whole butternut squash

Trim the ends. Place the squash on its side and cut off both ends.  The safest way to slice into a butternut squash is to stabilize it with your non-dominant hand formed into a "claw," and then make an initial cut into the squash to penetrate the skin.  Do this with as little pressure as possible — you're not trying to hack though the whole vegetable at this point.  Once the knife has made its way through the skin and no longer poses a threat to slip, you can lean heavily into it to complete your cut.

Peel. Run a vegetable peeler along the length of the squash to remove the skin, rotating the squash as you go.  You can peel the length of the squash in long strokes, or you can peel it halfway up the sides and then turn it and peel the other half.

Cut the squash in half at the neck. The neck of the squash and the body will be dealt with slightly differently, so cut the squash in half where it looks like the neck ends and the body begins to curve out.

Cut the neck end into cubes. If you'd like squash cubes, cut the squash neck crosswise into rounds as thick as you want your cubes to be.  In other words, if your recipe calls for 1-inch cubes, cut the squash into 1-inch rounds. Cut the rounds into sticks, then cut the sticks crosswise into cubes.  A few of the end pieces will be more triangular in shape, but that can't be avoided and is actually just fine!

Cut the body end into cubes. Cut the body in half lengthwise, exposing the seeds.  Using a spoon, scrape out the seeds and any stringy bits.  (Save the seeds if you have ambitions to roast them.)  Slice each half crosswise into half-moons the same way you cut the neck, then repeat with cutting those pieces into sticks and then cubes.

The simplest, easiest way to carve a turkey in four essential steps. You'll need a sharp knife and a steady workstation, but not much else.

How To Carve a Turkey

turkey

Set up a carving station. Place the turkey on a large carving board. Make sure you have your serving platter, paper towels, a sharp chef's knife, and tongs at the ready. Remove the trussing string if needed using the tip of the knife and arrange the turkey so the legs are facing you. 

Remove the leg and thigh together. Slice through the skin that connects the breast and the drumstick until you hit bone. With your hands (and either paper towels or a clean kitchen towel), pull the leg back and down until the joint pops out. Press down firmly on the joint to completely sever it. Run the knife between the thigh and the back bone to cleanly remove the leg piece. Place on the serving platter. 

Remove the breast. Staying on the same side of the turkey, slice through the skin on the top of the turkey along the breastbone from the neck joint and the wishbone first. Then slowly work the knife through the breast meat, along the rib bone, removing as much meat as possible. Place this breast on the platter.

Remove the wing. Pull the wing back, as you did the legs, and cut at the joint. Place on the platter. 

Turn the turkey and repeat steps  2 through 4 on the other side. Rotate the turkey 180 degrees and then repeat with removing the leg and thigh, breast, and wing on the other side.

Set aside the turkey carcass and wipe down the cutting board. Remove the turkey carcass from your work area (you can set it back in the roasting pan or set it directly into a pot if you plan on making stock). Wipe down your cutting board if desired.

Separate the thighs from the drumsticks. Place the leg pieces skin-side up on the cutting board. Cut right between the drumstick and thigh at the joint. Repeat with the other leg. Return the drumsticks to the platter.

Slice the thighs. Cut the thigh meat off the bone and into smaller pieces, if desired. Return to the platter.

Slice the breasts.  Place the breasts skin-side up on the cutting board. Cut crosswise at a slight angle into 1/4-inch-thick slices. Return to the platter. 

Learn the best way to reheat leftover turkey this weekend and a few tips for better microwaved leftovers. 

How To Reheat Turkey: The Best, Simplest Method

turkey (breast meat, thigh meat, or whole drumsticks)

low-sodium turkey, vegetable, or chicken broth

unsalted butter,

Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350°F.

Slice the turkey and spread into a baking dish. Uniform slices or bite-sized pieces reheat quickly and evenly, so slice the turkey as needed. Place the turkey in a a single layer in an 8x8-inch baking dish.

Cover the turkey with broth and dot with the butter. Add the broth and dot the turkey with the pieces of butter. Cover the baking dish with aluminum foil.

Reheat in the oven for 30 to 35 minutes. Bake until the turkey is heated through, 30 to 35 minutes. Remember that all leftovers should be reheated to a minimum of 165°F.

Serving. Uncover and serve the turkey immediately.

How To Make Self-Rising Flour

all-purpose flour

baking powder

salt

Measure ingredients: Measure the flour into a large mixing bowl.

Add the leavening: Add the baking powder and salt.

Storage: Use or store in an airtight container.

The best way to freeze ground beef and three methods for thawing it. 

How To Freeze and Defrost Ground Beef

beef

To freeze ground beef. Remove the meat from the store packaging. Divide into 1/2- or 1-pound portions. These are amounts that are standard for most recipes. If you have a vacuum sealer, this is the time to use it. Otherwise, place the portions in separate freezer zip-top bags. Use a quart-size bag for 1/2-pound portions and a gallon-size bag for 1-pound portions. Use a rolling pin to firmly and gently flatten the meat to 1/2-inch thick. You should still be able to see the texture of the ground beef. Press all of the air out of the bags and seal. Use a permanent marker to note the date, cut of ground beef, and weight. Lay the bags flat on a freezer shelf. Once frozen, stack the bags or stand them vertically for long-term storage. 

Three ways to defrost ground beef. Defrost in the refrigerator. Place the zip-top bag with the frozen ground beef on a plate and move to the bottom shelf of the refrigerator. The meat will thaw in 1 to 2 hours. Cook or refreeze within 2 days. Ground beef that has been kept out of the danger zone (40°F to 140°F) during the thawing process can be refrozen safely, although some textural or flavor changes may occur.  		  		                                                                                         Defrost in the microwave. Place the zip-top bag with the frozen ground beef on a plate. Use the defrost setting on your microwave to defrost for 3 to 4 minutes, turning halfway through. Microwave wattages differ so use these times as a guideline for your appliance. Cook the meat immediately, as some parts of the meat may have begun cooking during the defrosting process. Do not refreeze raw meat thawed in the microwave.  	                                               	  		   Defrost in cool water. Place the zip-top bag with the frozen ground beef into a large bowl. Cover with cold water and use a heavy weight, such as a can of beans, to submerge the meat. The meat should thaw in 5 to 10 minutes. Cook immediately. Do not refreeze raw meat thawed in cold water. 

How To Make a Cheese Soufflé 

large eggs (3 whole eggs + egg

(2 ounces) grated Comté, Gruyère,

(1 3/4 ounces) flour

(1 3/4 ounces) butter

(12 ounces) milk

Salt, pepper, nutmeg, cayenne

Unsalted butter,

Parmesan cheese,

Prepare the baking dish and heat the oven: Butter your oven-safe bowl or soufflé dish and sprinkle lightly with a little extra Parmesan cheese. Set aside. Move an oven rack to the bottom of the oven and turn your oven on to the broil setting.

Separate the eggs: Separate the eggs into white and yolks. Put the whites in the bowl of a stand mixer, or in a large clean bowl. Discard one yolk (you can refrigerate it for later use). Set the eggs aside.

Grate the cheese: Grate all the cheese into a bowl and set aside.

Make a béchamel sauce: Use the flour, butter, and milk to make a béchamel sauce (white sauce). Melt the butter in a 2-quart saucepan then whisk in the flour and cook for several minutes, until it is thick and slightly toasted (don&#x27;t let the color darken past a pale golden color, though). Whisk in the milk and cook, whisking constantly, until it thickens. Remove from the heat. (See our step-by-step instructions: How To Make a Béchamel Sauce.

Cool the béchamel: Scrape the béchamel into a large bowl. Let it cool just slightly, so that it&#x27;s warm to the touch.

Add the egg yolks: Stir the egg yolks into the béchamel.

Add the cheese and seasonings: Stir the grated cheese in with the béchamel and egg yolks. Taste and add salt, pepper, and nutmeg or cayenne to taste.

Beat the egg whites until stiff: In a stand mixer, or using a handheld beater, beat the egg whites until they are quite stiff, but not dry. If you tip the bowl, they shouldn&#x27;t all slide out in one mass — they should stand up stiffly if pull the whisk straight up from the bowl.

Lighten the batter: Fold a spoonful of stiff egg whites into the batter, incorporating them thoroughly. The batter should lighten by one shade.

Fold in the rest of the egg whites: Now fold the rest of the egg whites into the batter. Spread them through the batter using a stiff spatula, running the spatula straight down the bottom of the bowl, then flipping the batter over. The egg whites should be all mixed in, but there ought be some lumps of stiff egg white still visible. Obviously this is the most delicate part of the procedure; any small variations in stiffness of egg whites or how they are incorporated into the batter will affect the final outcome. But don&#x27;t worry too much about it; the soufflé will be delicious even if it doesn&#x27;t rise as high as you would like it to! (See a short video of this step here.)

Pour the batter into the baking dish: Scrape the batter into the prepared mold. The batter should fill the mold about halfway.

Broil for 3 minutes, then bake for 20 minutes: Place in the oven on the bottom rack and broil for 3 minutes. Without opening the oven door turn the heat down to 400°F and continue baking for 20 minutes or until a tester comes out clean. If the top is browning too quickly, place an empty baking sheet on the top rack of the oven to help shield the top.

Eat immediately: While the soufflé is baking, make sure the table is set and your guests are ready! As soon as the soufflé is out of the oven, serve and enjoy! And remember: no matter what your soufflé looks like, and how much it rises, it will be cheesy and delicious. It&#x27;s not all about the puff.

How To Quick-Roast Vegetables Under the Broiler

Olive oil

Kosher salt

vegetables cabbage

Turn on your broiler - If you have the option, set the broiler on HIGH. If the broiler is inside your oven (as opposed to in a separate compartment below it), move an oven rack to within 4-5 inches of the broiler flame. (See post: How to Use Your Broiler)

Prepare your vegetables - Cut all the vegetables into large chunks. Big, uneven pieces are perfect for this technique. Vegetables like onions and cabbage can be cut into wedges. Bell peppers can be quartered. Cauliflower and broccoli can be broken into smaller florets.

Toss with olive oil and salt - Make sure all the surfaces are evenly coated, then spread them out on a sheet pan.

Broil for five minutes - After five minutes, flip and stir the vegetables so they are cooking evenly

Continue broiling and flipping every five minutes - The vegetables will gradually start to char on the outside - this is what you want! Softer vegetables like peppers will cook faster than ones like onions. Remove vegetables as they soften and become evenly charred. All vegetables will be ready in about 20-25 minutes, depending on how crunchy or soft you like them.

Chop the roasted veggies for your meal - Long strips are great for fajitas and burritos. Diced smaller, the vegetables can become pizza topping, quesadilla filling, or even a very quick sauce for pasta. You can also let the vegetables cool and then use them to round out a green salad.

Learn the best (and the fastest) way to reheat mashed potatoes without drying them out or making them sticky. 

How To Reheat Mashed Potatoes: The Best, Simplest Method

potatoes

low-sodium chicken broth, cream,

unsalted butter

Move the mashed potatoes to the baking dish. Transfer the potatoes into a 8x8-inch baking dish and spread into an even layer.

Cover the potatoes with the liquid and butter. Pour the broth, cream, or half-and-half evenly over the potatoes. Add the butter in dabs, spreading them over the top of the potatoes.

Cover baking dish with foil. Cover the baking dish with a single layer of aluminum foil. Reheat in the oven for 30 to 35 minutes.

How To Roast Raw Peanuts

peanuts

Salt (optional)

The Kitchn

Faith Durand

Step 1

Start with raw, shelled peanuts. We usually buy blanched peanuts, with the skin removed. But this will work fine on unblanched peanuts; there will just still be a red, papery skin on the nuts.

Step 2

Heat the oven to 350°F. Spread 2 cups peanuts in a single layer on a large rimmed baking sheet.

Step 3

Roast for 20 to 25 minutes, stirring at least twice during the roasting time. When they smell peanutty and roasted, remove them from the oven and sprinkle with salt if desired. Let cool before transferring to a sealed container or using them in a recipe.

Step 4

That&#x27;s it! We told you it was easy. Personally, I really love the taste of freshly roasted peanuts. They have this depth of flavor and yummy nuttiness that just isn&#x27;t found in commercially roasted peanuts. They taste fresher and more peanutty. Plus, roasting them makes your house smell great.

Lasagna is a great leftover. Here&#x27;s how to reheat it, whether it&#x27;s in the fridge or freezer. And no matter how you reheat your lasagna, you can make sure it&#x27;s heated properly by taking its temperature with an instant read thermometer — the internal temperature should be 165°F.

How to Reheat Lasagna So Your Leftovers Are as Good as the Original

Lasagna (Refrigerated

Lauren Salkeld

Step 1: How to Reheat Refrigerated Lasagna

Preheat oven to 325°F. Place lasagna in an oven-safe dish, sprinkle with a little water or sauce, wrap in aluminum foil, and bake until the lasagna is heated through, up to 45 minutes for larger portions.

Step 1: How to Reheat Frozen Lasagna

Whether your frozen lasagna was previously baked or not, start by thawing the lasagna in the refrigerator overnight. (If you don’t have time to defrost your frozen lasagna, it can go straight in the oven, but keep in mind that frozen lasagna can take up to twice as long to reheat as defrosted lasagna.)

Step 2: How to Reheat Frozen Lasagna

The next day, let the lasagna sit at room temperature for about 30 minutes while the oven preheats. Remove any plastic wrap, then wrap the lasagna in aluminum foil and bake according to the original recipe (for lasagnas that were not previously baked) or at 375°F until heated through, which will likely take about an hour. 

Step 3: How to Reheat Frozen Lasagna

To brown the top, remove the foil and bake for another five to ten minutes.

The best way to freeze lasagna is to fully assemble it and then freeze it before baking. Here&#x27;s how to do it. 

How to Freeze Lasagna So You Can Enjoy Its Cheesy Deliciousness Anytime

Fully assembled lasagna (not baked)

Assemble: Following your recipe&#x27;s instructions, fully assemble your lasagna in a freezer- and oven-safe pan or baking dish. (Be sure any meat layers are cooked before assembling and choose no-boil noodles if possible.) 

Wrap and freeze: Wrap the assembled lasagna in two layers of heavy-duty aluminum foil and label it with the name of the dish and the date you froze it or need to use it by (you can also include instructions for reheating).Transfer to the freezer. 

Reheat: To reheat, transfer the lasagna to the refrigerator to defrost overnight. When you are ready to bake your lasagna, let it sit at room temperature for about 30 minutes, while you preheat the oven, and bake as directed by your recipe. 

Spatchcocking will help whole chickens cook faster and get crispier skin. Here&#x27;s how to do it, plus a basic recipe for roasting a spatchcocked chicken. 

How To Spatchcock a Chicken

chicken

olive oil

lemons (optional)

garlic

Make ahead: You can spatchock the chicken up to 3 days in advance. Refrigerate tightly wrapped in plastic wrap.

Meghan Splawn

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Thickly slice 2 large lemons into rounds and cut 2 heads of garlic horizontally to expose the cloves. Arrange the lemons and garlic in an even layer on a rimmed baking sheet. Fit an oven-safe wire rack onto the baking sheet, over the lemons and garlic. 

Prepare the chicken for spatchcocking. Position the chicken breast-side up on a cutting board. Check for and remove the giblets and neck bone from the cavity of the chicken. Tuck the wing tips behind the chicken’s shoulder by gently folding them towards the neck cavity and then behind the chicken. Pat dry with paper towels to make it easier to move and spatchcock. 

Cut the back bone from the chicken. Flip the chicken over so it is breast-side down. Use kitchen shears to cut out the back bone: Starting from the tail end of the chicken, cut along one side of the back bone, then repeat on the other side to remove the backbone. Keep the cuts as close to the spine as possible — this may require a little more pressure above the thigh bone.

Cut into the breast plate to make flattening easier. Position the chicken so the legs are away from you. Cut a notch into the breast bone: Use a knife to make a V with two cuts along the neck opening, between the ribs.

Step 5

Flatten the breast plate. Flip the chicken so it is now breast-side up. Use the heel of your hands to press down on the breast bone to flatten the chicken. You may hear a crack as you press. 

Step 6

Season the chicken. Coat the chicken all over with 1 tablespoon olive oil. Season all over with 1 teaspoon kosher salt. Place the chicken skin-side up on the rack. 

Step 7

Roast the chicken. Roast until the chicken is cooked through and registers 165ºF in the thickest part of the thigh, 40 to 45 minutes. Let rest for 10 minutes before carving and serving. 

Learn the keys to baking and freezing pumpkin pie to get ahead for Thanksgiving 

How To Freeze Pumpkin Pie

pumpkin

Storage: Pumpkin and sweet potato pie can be frozen for up to 1 month. 

Cool the pie completely. Cool the pie completely on a wire rack at room temperature. This will take several hours. 

Tightly wrap the pie. Wrap the pie tightly in a few layers of plastic wrap. An additional wrap of aluminum foil is optional, but recommended.

Label and freeze the pie. Label the pie with the freeze date. Freeze on a level shelf until solid. 

Thaw overnight before serving. Remove the aluminum foil if using and thaw in the fridge overnight, making sure the pie is on a level shelf in the refrigerator as it thaws. 

A slurry is an easy way to get a thicker, more luxurious sauce.

How to Make and Use a Slurry to Thicken Soups, Stews, Gravies, and More

hot cooking broth

Emma Christensen

Step 1: How to Make a Slurry with Flour

Depending on the amount of food you&#x27;re cooking and how thick you&#x27;d like it to be, use 1 to 4 tablespoons all-purpose flour. For a small amount of sauce use 1 tablespoon and for a large stew or soup use up to 4 tablespoons.

Step 2: How to Make a Slurry with Flour

Measure the all-purpose flour and add it to a small mixing bowl.

Step 3: How to Make a Slurry with Flour

Use a ladle or large spoon to add about 1 cup of hot cooking broth to the bowl with the flour. Immediately stir the mixture with a whisk until it is completely combined. 

Step 4: How to Make a Slurry with Flour

Slowly pour the slurry into the pot while the stew is hot while whisking. Continue stirring the stew until the mixture starts to thicken. 

Step 1: How to Make a Slurry with Cornstarch

Depending on the amount of food you&#x27;re cooking and how thick you&#x27;d like it to be, use 1 to 4 tablespoons cornstarch. For a small amount of sauce use 1 tablespoon and for a large stew or soup use up to 4 tablespoons.

Step 2: How to Make a Slurry with Cornstarch

Measure the cornstarch and add it to a small mixing bowl.

Step 3: How to Make a Slurry with Cornstarch

Use a ladle or large spoon to add about 1 cup of hot cooking broth to the bowl with the cornstarch. Immediately stir the mixture with a whisk until it is completely combined.

Step 4: How to Make a Slurry with Cornstarch

Slowly pour the slurry into the pot while the stew is hot while whisking. Continue stirring the stew until the mixture starts to thicken.

Follow these steps for freezing carrots and you can whip up soup, stew, or a simple side dish whenever you want!

How to Freeze Carrots to Use Later in Soups, Stews, and Even Cake

carrots

Frozen carrots can be used straight from the freezer in recipes like soup, stews, sautés and more. 

Prep and peel: Cut off the ends of the carrots and any greens. If desired, use a vegetable peeler to peel the carrots.

Cut: If the carrots are very large, cut them lengthwise in half. Cut the carrots crosswise into rounds.

Blanch: Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch the carrots for 3 to 5 minutes, depending on their size. Plunge the carrots into the ice water to stop the cooking process then move them to a clean towel and pat dry.

Freeze on a baking sheet: Spread the cooled and dried carrots on a baking sheet and freeze for about 5 hours or until frozen solid.

Freeze in resealable bags: Transfer the carrots to resealable plastic freezer bags or freezer-safe reusable bags, label and date the bags, and freeze for up to one year.

Cut your butternut squash into cubes and freeze them to use down the road.

The Best Ways to Freeze Butternut Squash

Butternut squash, any amount

Emily Han

Peel butternut squash and remove its seeds.

Spread the pieces in a single layer on a parchment paper-lined baking sheet and place in the freezer. 

When completely frozen, transfer the squash to a freezer-safe bag or container with about 1/2 inch headspace to allow for food expansion.

The best way to revive leftover pizza is fast and easy — and isn&#x27;t the microwave.

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How To Season a Carbon Steel Pan

How To Peel and Cut a Butternut Squ...

How To Carve a Turkey

How To Reheat Turkey: The Best, Sim...

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How To Make a Cheese Soufflé

How To Quick-Roast Vegetables Under...

How To Reheat Mashed Potatoes: The ...

How To Roast Raw Peanuts

How to Reheat Lasagna So Your Lefto...

How to Freeze Lasagna So You Can En...

How To Spatchcock a Chicken

How To Freeze Pumpkin Pie

How to Make and Use a Slurry to Thi...

How to Freeze Carrots to Use Later ...

The Best Ways to Freeze Butternut S...

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How To Season a Carbon Steel Pan

How To Peel and Cut a Butternut Squ...

How To Carve a Turkey

How To Reheat Turkey: The Best, Sim...

How To Make Self-Rising Flour

How To Freeze and Defrost Ground Be...

How To Make a Cheese Soufflé

How To Quick-Roast Vegetables Under...

How To Reheat Mashed Potatoes: The ...

How To Roast Raw Peanuts

How to Reheat Lasagna So Your Lefto...

How to Freeze Lasagna So You Can En...

How To Spatchcock a Chicken

How To Freeze Pumpkin Pie

How to Make and Use a Slurry to Thi...

How to Freeze Carrots to Use Later ...

The Best Ways to Freeze Butternut S...

The Best Ways to Reheat Leftover Pi...

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