by David Salerno | Jul 3, 2023 | Blog, Cooking Tips and Tricks
If you’ve been reading these long enough you know my philosophy with knives; Get a good chef’s knife, get a paring knife, get a bread knife. This will cover 95% of what you’ll need to do in a kitchen. Everything you add after will simply do the jobs...
by David Salerno | Jun 6, 2023 | Blog, Cooking Tips and Tricks
At HIP we recently made a yellow Thai curry. The base is a curry paste which includes garlic, lemongrass, salt, shallot, galangal, dried red chili, coriander seed, kefir lime peel, curry powder, cumin, cinnamon, turmeric, cardamom, and nutmeg. While most of these...
by David Salerno | Jun 5, 2023 | Blog, Cooking Tips and Tricks
Did you know that canned, diced tomatoes are treated so they actually hold their shape longer? I know this might seem obvious, but diced tomatoes aren’t just….well…diced tomatoes. They’re actually diced tomatoes with calcium chloride and citric...
by David Salerno | May 18, 2023 | Blog, Cooking Tips and Tricks
Taking a deep dive in the Korean pantry, today we’ll discuss dangmyeon. These translucent noodles are at the center of japchae, a dish that also features stir fried vegetables and strong notes of garlic and sesame. This is something I always keep in my back...
by David Salerno | May 17, 2023 | Blog, Cooking Tips and Tricks, Culinary Anthropology
This “Holy Trinity” is the mirepoix of Louisiana Cajun and Creole cooking. So how did we get here? The French settlers of the region came with their mirepoix of carrot, onion and celery. Chances are, while both the carrot and bell pepper were capable of...
