This is a non traditional technique for poaching an egg when you’re in a hurry. (Caution liquids can explode by buildup of steam underneath.) Eggs can also explode if your
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By Joel Mielle

How to cook popcorn three different ways. Popcorn must be one of the simplest and most fun healthy snack you can cook. I have added three different styles so you
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By Joel Mielle

Cooking perfect rice is not always that easy but if you know your rice then it’s not hard at all. For most Asian or Indian meal,s my preference has always
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By Joel Mielle

I made this recipe using a mixer strong enough to handle pizza dough. Use the dough hook and it only takes 8 minutes on a low setting. If you don’t
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By Joel Mielle

Choux pastry or as known in French, pâte à choux is a pastry dough that’s commonly used for the famous chocolate eclairs and profiteroles. It’s also the same dough used
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By Joel Mielle

Pastry cream or as know in France “crème patissière” is a french custard filling used for a variety of pastries. It can be used for cakes, tarts, slices and as
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By Joel Mielle

A poached egg is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
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By Joel Mielle

A dry-brine technique which achieves similar results to wet brine by sprinkling kosher salt and letting it sit uncovered in the fridge for 12 hours. The salt draws out the
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By Joel Mielle

If you love fried eggs you will love this brand new technique. A steaming runny hot yolk and a perfectly cooked white, all wrapped up like a present ready to
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By Joel Mielle

Chicken stock is the basis to many sauces, soups and other dishes. It’s a staple for any kitchen that’s made from chicken bones or carcasses, a few vegetables and aromatic
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By Joel Mielle

There’s a hundred ways to cook a steak but for me, this method has always given me amazing results. The action of flipping your steak regularly keeps the juices in
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By Joel Mielle

It amazes me how much extra we are charged for such a simple task. I’ve seen it up to three times the price for something that takes under two minutes
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By Joel Mielle