Tips from my chef friends

/

HOW TO COOK AN ARTICHOKE

TRIM THE BOTTOM STEM A QUARTER OF AN INCH.

NEXT CUT OFF THE POINTY EDGES. SHOWN HERE BY CHEF JOHNNY

PLACE THE ARTICHOKES IN SALTED ACIDULATED SIMMERING WATER. Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance.

COVER THE ARTICHOKES WITH A RAG SO THEY STAY UNDER WATER AND DON'T FLOAT TO THE TOP. SIMMER FOR ABOUT 25 MINUTES. ARTICHOKES ARE DONE WHEN YOU CAN GRAB A LEAF AND IT EASILY COMES OFF. WHEN THEY ARE DONE DRAIN THE WATER AND PLACE THEM ON A COOKIE SHEET AND COVER WITH PAPER TOWELS FOR 5 MINUTES TO LET STEAM A LITTLE LONGER.

CLARIFIED BUTTER

CHEF MARCUS AND CHEF LISA EXCHANGING TIPS ON CLARIFIED BUTTER

Clarified butter is melted down butter which is made clear due to the milk solids separating. Since the milk solids are removed you do not have to refrigerate it. Once it is melted down you are left with a clear oil that does not burn so you can cook with it at a much higher heat than you would with regular butter. There are many uses for clarified butter, you can use it as you would use olive oil. Its great on Panini's, seafood, for poaching fish, in pancakes, the list goes on.