Learning to Cook – Round Up 3

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Our favorite ex-pat in Paris, chocolate connoisseur David Lebovitz makes Homemade Cottage Cheese with rennet purchased at his local “pharmacie”, David’s favorite place to browse.

Barbara of Tigers & Strawberries follows up her guide to soy sauce with Ten Steps to Better Wok Cookery for those of us in search of the perfect stir-fry.

Nic of Baking Sheet posted this step-by-step tutorial on How to beat egg whites.

Fish expert Helen of Beyond Salmon details The making of pie and tart dough as well as rolling out and baking tart dough.

And finally, in the “Wow, I’ll have to try that sometime” category, Heidi Swanson of 101 Cookbooks shows us how to Make Ice Cream Using Liquid Nitrogen.

That’s it for this round-up. If you know of an excellent cooking method (not just recipe) food blog post that you think would make a good inclusion in future round-ups, please let me know in the comments or email me at recipes [at] elise [dot] com.


  1. Stacey S

    I receive RSS feeds from Heidi’s 101 cookbooks and was amazed when she posted the liquid nitrogen ice cream! I have vowed to one day try it…It is like the perfect union of dessert and a science project!

  2. Katie

    My middle school science teacher used let the class make liquid nitrogen ice cream once a semester, but it never came out like ice cream you buy in the store. It was always a fun treat, though! I still perfer freezing marshmallows in liquid nitrogen and letting them melt in your mouth. It was a strange sight to see children emitting an icy smoke from their mouths (a fun side effect of having a frozen marshmallow in your mouth)! Ah, I miss middle school..

  3. Zoe

    Thanks for posting these Learning to Cook Roundups, Elise. Learning techniques is way more valuable to me than learning recipes at this point. I’ve always just made stuff up as I go along (parents didn’t cook much and never taught me).

    A few things I’d like to learn include how to make breadcrumbs (dried and fresh) since I need to eat whole wheat breadcrumbs, how to season a wok, how to peel and mince garlic, and how to make chicken that comes out tender and moist like in a restaurant!

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