Kitchen to Entertain Knowledge base
Your one-stop shop for mastering the art of home entertaining. Dive into clear, concise answers to your most pressing hosting questions
Feast & Festivity
Mastering Gatherings with Culinary Expertise
Use high heat, cook ingredients in batches to avoid overcrowding, and keep ingredients moving in the pan for even cooking.
Cook sliced onions slowly over low heat with a bit of oil or butter, stirring occasionally, until deeply browned and sweet.
Use a meat thermometer to check internal temperatures: 145°F for pork, 160°F for ground meats, and 165°F for poultry.
Sous-vide involves vacuum-sealing food and cooking it in a water bath at a precise, low temperature for even and controlled cooking.
Cook a roux of butter and flour, then gradually whisk in milk, cooking until thickened and smooth.
Cut vegetables into thin, uniform matchstick-like strips, typically about 1/8 inch thick and 2-3 inches long.