What is the best way to store garlic?

Garlic is covered with papery skin, ranging in color from stark white to yellow to reddish. When buying garlic, look for plump, firm heads with the papery skin intact. There are at least 66 varieties of garlic, so taste varies widely. Store garlic in a cool dry place, not in the refrigerator or freezer. Freezing garlic compromises its texture and taste. To make garlic oil, heat the garlic in the oil until the cloves begin to lightly brown. Let the oil cool and then discard the cloves. The oil keeps for up to a week. Generally speaking, one finely chopped medium clove yields one teaspoon of garlic. Three finely chopped medium cloves yield one tablespoon and 12 finely chopped cloves yield one-fourth cup. Cooked garlic mellows in flavor, especially if it cooks slowly or is cooked in milk.

What's the best way to stop chili burn?

Rather than go with dairy or bread, I go with sugar. A spoonful of sugar pulls the heat from your mouth faster than liquids like milk--I find it more effective that way. If I'm serving hot food, a refreshing sweet drink will do the trick. But balancing your meal is very important. The worst thing to do is to make your dish so hot that you need a jug of lemonade to wash it down. If you're new to peppers, it's good to distinguish between hot and sweet peppers. Sometimes people think the redder the pepper, the hotter it is, but that's not the case. You can usually distinguish by smell. Scratch the stem and if it smells spicy, then it is. You can also cut into the chile and taste the membrane. In most peppers, heat comes from the seeds and membrane. If you are heat sensitive, for heaven's sake, forget scotch bonnets and habaneros! They are all-around hot. When working with peppers, always be extreamly careful and remember that oils can get on hands and spray everywhere. Do not wipe your face with the back of your hand, even if you are being very careful. Sometimes the spray can travel a foot! After handling, rub your hands with some lemon juice and wash your hands several times in warm, soapy water.

What is deglazing and why do we do it?

Deglazing is using a small amount of liquid (usually enough to cover the bottom of the pan by no more than 1/4-inch) to loosen the bits of caramelized food at the bottom of a pan after it has been cooked or partially cooked. The liquid is added to the pan directly after the item being sauteed is removed from the pan. If the liquid being added is high alcohol, the pan should be removed from the heat before the liquid is poured in. A spatula or wooden spoon is used to scrape up the little attached bits. The heat should be on high, to reduce the amount of liquid and further intensify the flavors. The caramelized food particles, called fond, are highly flavorful, since they are concentrated juices from the cooked item. As they absorb the liquid, usually, stock, wine, broth, or water, they mix with the flavors in the liquid, making a perfect compliment for the cooked item, since they have the same source.

The liquid used to deglaze should either augment the flavor or contrast it. Usually with a mildly flavored food, like chicken or fish, the deglazing liquid is a similarly flavored stock or broth. If the food has stronger flavors or is high in fat, such as duck or sausage, the liquid added will be tart or acidic, like wine or citrus juice, which will cut the fatty flavors. Either flavor will be the base of the sauce used for the dish. Any juices that pool in the bottom of the dish the food should be added back to the pan and reduced with the deglazing liquid for additional flavor. After the fond has been scraped up, additional seasonings, such as salt and pepper or a handful of chopped herbs or spices can be added. The sauce, once reduced by at least half, can then be finished with bits of cubed cold butter, stirred in after the pan has been removed from the heat. The butter will thicken and enrich the sauce.

What is Stock?

Stocks are made with four basic components. First, aromatic vegetables, usually the classic mirepoix: carrots, onions, and celery in a 1:2:1 ratio, meaning that for every 1 part each of carrots and celery, there are 2 parts onion. For example 4 pounds of mirepoix is 2 pounds of onions, 1 pound of celery, and 1 pound of carrots. Second, there are the bones (veal, chicken, beef, or pork), which should be rinsed before using, and roasted if you want a dark brown stock. Herbal seasonings (usually the classic French bouquet garni: parsley, thyme, and bay leaf) are the third component; these add a balance of flavor to the stock. Lastly, cold water, which is added in a 1:1 ratio of solid ingredients to water. Hot water sets the gelatin and fats in the bones and slows the flavor extraction process. Stocks should be simmered at around 205 degrees F; boiling breaks up the fat particles, making a cloudy stock. Make stocks in a tall, narrow pot, which slows evaporation. Do not season the stock with salt and pepper, it is a base ingredient.

All of the solid ingredients are discarded after the stock is made. Strain the stock into a metal container, which conducts heat fast, and the stock will cool quicker. Place the strained stock into an ice bath in a sink and stir it often, which will also cool it down faster. Use a thermometer to check the temperature of the stock. Once it has reached 40 degrees Fahrenheit, put into storage containers and refrigerate. Once 32 degrees F, store for up to 6 months in the freezer. If you do not want to freeze the stock, but will not be using it in 3 days, re-boil the stock for 5 minutes every 4 days, and cool it down. Stocks can go bad quickly, they are filled with dissolved protein, which is a bacteria's favorite breeding ground. When gelatinous stocks begin to look watery around the edges, use it within 1 day, or throw it out.