Most of us learn to cook through trial and error, the Food Network, or being forced to feed ourselves when no one else will do it. So naturally, no one’s born knowing how to sauté chicken, or blanch vegetables. Here are some basic (but useful) cooking techniques chefs use every day, but the rest of us rarely pick up.
Has this ever happened to you? You stock up on fresh fruits and vegetables at the farmers market, only to find that a few days later your produce is mottled with bruises, brown spots, and wrinkly skin. The odds are good that this premature rotting has nothing to do with the quality of your produce — it is most likely the result of improper storage