Mirepoix: A Great Base for Plant-Based Cooking

Mirepoix is a fancy French term for what many good cooks have been doing for centuries: beginning their dish by sautéeing a mix of aromatic vegetables to create a “backbone” of flavor. It’s an especially important technique for plant-based cooking that doesn’t use bone or meat-based broths for flavor.

The classic French mirepoix consists of onions, celery, carrots, and leeks. But this quick video demonstrates how you can tailor your mirepoix to suit any cuisine: use garlic, ginger, and lemongrass for Asian cooking, for instance, or add tomatoes and garlic for a Mediterranean profile.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Test Salmon for Doneness

Salmon gives us a good visual cue when its overcooked: white protein seeping out between the flakes of fish. But how can you make sure you cook it perfectly, before it gets to that stage? This video demonstrates a clever way to test salmon for doneness, without leaving the fillet looking like it’s been cut open. If it’s undercooked, you can simply continue cooking it until it reaches the perfect stage. The method works beautifully whether you’re using farmed or wild salmon. 

 

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

Cutting Board Maintenance

Did you know that taking care of your cutting boards is just as important as taking care of your knives? This quick video demonstrates the essentials of cutting board maintenance. Plastic or wood cutting boards are both good choices for preserving your knife’s sharp edge, though plastic boards are a little easier to care for. And when your board reaches the end of its life, you can always pick up a new one at Elm City Market. 

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Properly Heat a Pan

Even if you don’t know the culprit, you’ve probably seen the effects of a pan that hasn’t been properly heated: too cold, and the food sticks to the pan, no matter how much oil you add. Too hot and the oil starts to smoke, or the food burns almost immediately (think finely chopped onions or garlic).

But with this simple trick, you’ll always be able to heat your pan to the perfect temperature. And it requires nothing more than a little water. Once you’ve learned the technique, try it out before searing your rack of lamb or sautéeing the mushrooms in Pasta Carbonara with Wild Mushrooms and Peas.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Make Raw Noodles Two Ways

The popularity of “zoodles,” or zucchini noodles, is no surprise: they are a fresh, low-carb alternative to traditional pasta that fit with many of today’s lifestyles (paleo, gluten-free and vegan to name a few). But did you know you can make your own zoodles, even if you don’t have specialized equipment? You can also make raw noodles from other vegetables like beets and winter squash.

This video demonstrates how to make raw zucchini noodles two ways. The first uses a mandoline to create broad, fettuccine-like noodles. If you have a spiralizer gadget you can make noodles that resemble spaghetti. (Want to get your hands on a spiralizer? Come pick one up at Elm City Market!) And don’t miss the tip at the end about when to salt your noodles.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Segment Citrus Fruit

Ever notice how gorgeous citrus segments look at restaurants, with no pith or membrane? Learn how to segment citrus fruit like a chef and you’ll never go back. You can use this technique on oranges, grapefruits, tangerines, even lemons. It makes the fruit more tender and shows off its pretty colors in a salad, tart, or garnish.

Pro tip: even if you’re slicing the citrus into wheels, you can still use the first part of this method to remove the skin with no membrane or pith.

This video is available to Elm City Market customers through our partnership with Rouxbe online cooking school.

How to Prepare Kale for Cooking or Salads

Kale is the darling of anyone looking to eat healthily. And for good reason: it’s a nutrient-packed superfood and it’s delicious too—as long as you prepare it the right way. The leaves get tender quickly with a quick saute or a massage with salad dressing, while the stems remain tough. 

This video demonstrates an easy method for quickly separating kale leaves from the stems.  It doesn’t require any special tools…not even a knife! 

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Make a Balsamic Reduction

Simmering balsamic vinegar until it reduces to a syrupy consistency makes an incredibly versatile condiment: Use it to glaze roasted vegetables or meats, add a sweet and fruity note to salads, or even drizzle over ice cream or fresh fruit. Balsamic reduction keeps well, so you can make a large batch and store it in the fridge until needed.

It’s also super-simple to make a balsamic reduction. The only trick is to keep a close eye on the vinegar as it reduces, to ensure it doesn’t scorch. This quick video shows a handy way to judge how far the vinegar has reduced. 

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Make a Gluten-Free Sauce Thickener

Following a gluten-free lifestyle doesn’t have to mean giving up thick, rich gravy, stews, or sauces. In this 1-minute video, learn how you can make a gluten-free slurry to thicken any sauce or gravy that seems thin.

Once you’ve made your gluten-free gravy, pair it with our gluten-free stuffing and mashed potatoes

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school. 

How to Pit and Dice an Avocado

We all love avocado for its creamy, velvety texture, but that texture can make it a challenge to cut into dice for a guacamole, salad, or avocado toast.

Learn how to pit and dice an avocado like a chef. This one-minute video will help you quickly and neatly dice your next avocado. To practice your new skills, try our recipe for guacamole with corn and queso.

This video has been made available to Elm City Market customers through our partnership with Rouxbe online cooking school.