Banana Bread is a classic quick bread, but there’s a trick to getting banana flavor into baked goods without weighing it down with excessive liquid from too many bananas. The technique used below is inspired from America’s Test Kitchen, and can be applied in a variety of dishes that call for banana or banana flavorContinue reading “Banana Bread”
Category Archives: Technique
DIY Basil Pesto
We planted three basil plants in our herb garden this spring, and we’ve enjoyed adding basil to our Get Cheffy Herb Roasted Chicken, pizzas, salads, and bruschettas throughout the summer. The first frost hit our region a few days ago, so we harvested our plants and turned them into the classic Italian sauce, Pesto. FORContinue reading “DIY Basil Pesto”
Fried Rice
One of our favorite things to do is recreate dishes we’ve enjoyed from restaurants and take-out menus in the Get Cheffy kitchen. Fried rice is one of our favorite such dishes and, due to the endless variety of ingredients you can add, it’s a perfect way to use what you have on hand and “cleanContinue reading “Fried Rice”
Chicken Fat (DIY)
Sometimes called “schmaltz” chicken fat can impart a remarkable taste and richness to dishes. Rendering down animal fat may sound unappealing, or altogether foreign, but non-dairy animal fats have been used throughout history (in the United States rendered bacon fat would be one of the most familiar forms of re-used animal fats). Animal fats haveContinue reading “Chicken Fat (DIY)”
Butterflied Chicken (Technique)
Whole chickens are sold at a fraction of the price of individual chicken parts, so knowing some basics on how to break down a whole bird is an excellent skill to learn. The technique, and step-by-step photographs, shown below will teach you how to “butterfly” (also called “spatchcocking”) a chicken. Simply put, a butterflied chickenContinue reading “Butterflied Chicken (Technique)”
Get Cheffy: with James 