Dana Slatkin

How to Cook Tofu

09/21/2010 By Leave a Comment
Cooking Tofu

Tofu is made of soybeans, water, and a natural coagulating agent. It is generally packaged in water to keep it moist and fresh. Consequently, when you remove it from the package, it will be very wet. In soups, tofu should be silken, or soft, and thus needs just a brief pat using paper towels. However, as a primary protein taking the place of fish or steak, tofu should be crisp on the outside. Here’s how to drain and cook it.   For a deliciously satisfying main course using tofu, try my Seared Tofu with Mushrooms, Pea Shoots and Balsamic Glaze. Don’t forget to enter our September cooking contest for a chance to win fabulous free prizes! Photo credit: tastespotting.com … [Read more...]

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How to Store Fresh Fish

12/15/2009 By Leave a Comment
How to Store Fresh Fish

My friends and cooking students are always asking me how to properly store fresh fish. It is a crucial step that often goes unmentioned in recipes and cookbooks. Because fish is our most perishable food, it needs to be stored carefully and methodically. I asked my friends at Santa Monica Seafood for their best tips and then compiled them with instructions from some of my favorite reference books. Here is what I learned...   The two things that degrade the freshness of fish, causing it to spoil and compromising flavor and texture: heat and moisture. Only buy your fish from reputable sources. Check that the fish is displayed on crushed ice, there is no fishy smell, and the flesh is glossy and firm, not shaggy or rainbow-tinted. … [Read more...]

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How to Clean Mushrooms

01/24/2009 By 4 Comments
cleaning-mushrooms_resized

Many types of mushrooms actually grow in trees, not in dirt, and thus are brought to market relatively clean. However, it is always best to give all mushrooms a good wash before using them, even if you buy them pre-washed and sliced. Though most cooks will tell you to never wash mushrooms or they will become soggy and lose their flavor, I have not found this to be true. In fact, I still use a little trick I learned in France to wash all my mushrooms, and the mushrooms come out squeaky clean and free of unwelcome grit. Fill a large bowl with cold water. Add a handful of flour and swish around the water with your hand (The flour is both abrasive and bleaching.). Dunk the whole mushrooms into the water and quickly swirl them around (leave … [Read more...]

Filed Under: How-To Techniques