Cooking technique questions, and questions about Gourmet Make
The pinch grip and the “claw” guiding hand, then a basic dice and slice. They make cutting safer and more consistent. See knife skills every home cook needs and the cooking guide.
Usually the pan is too crowded, too cool, or the surface of the food is wet. Pat food dry, preheat the pan and leave space between pieces. Read about the Maillard reaction.
Start with a fresh yolk (or a spoonful of warm water for hollandaise) in a clean bowl and slowly whisk the broken sauce into it. More in the science of emulsions.
List ingredients in the order they’re used, give exact quantities, use one action per step and include visual doneness cues. See how to write a recipe anyone can follow.
No. Gourmet Make is an informational website; there is no app, recipe-building software, nutrition calculator or user accounts.
No. We publish written guides only.
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