What kind of cutting board is the best? Wood, plastic or glass?
All three have their merit and there is no correct answer. Glass and plastic are less porous, prevent contamination between various foods and are usually cheaper. Wood boards have been around for centuries and are the traditional choice of many chefs.
This piquant, versatile alternative to the typical seafood cocktail sauce is especially suited for chilled oysters or clams on the half shell.
To make about ½ cup, combine 1 tbsp coarsely ground white or black peppercorns, ½ cup white or red wine vinegar, 2 tbsp finely chopped shallots or sweet onions. Salt to taste. Chill before serving.
(pronounced /su ˈvid/) is French for "under vacuum." Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point. The sous vide bag works as a hermetic seal, keeping in both juices and aroma. "When you cook at home, you have a lot of flavor in your apartment," says one sous vide expert. "And when you cook sous vide, all that flavor is inside the bag."