5 Kitchen Questions with Emeril

by on ‎10-15-2013 02:31 PM

Renowned celebrity chef Emeril Lagasse is sharing tips, tricks + and kitchen know-how.  Find out how to peel a hardboiled egg, must-have ingredients and more.  Enjoy!


Q.  What are three ingredients everyone should have in their pantry?

A. Olive oil, chicken stock, and Essence. And dried pasta. Ok, well, that’s four.


Q. What’s an easy, homemade salad dressing?

A. Basic vinaigrettes are always simple: 1 part vinegar to 2 or 3 parts oil (adjust acidity to taste). Make it your own by using your favorite vinegars and oils and by adding a bit of mustard, minced shallots and herbs, and of course don’t forget to season to taste with salt and pepper.


Q. Quick! You have 20 minutes to make dinner - what’s your go-to recipe?

A. You can never go wrong with a pasta dish with ham, peas, onions, garlic and a touch of cream.


Q.  What’s the best way to peel a hardboiled egg?

A. When the egg timer goes off, immediately remove the eggs from the boiling water and plunge them into ice water.  Let them sit for 2 to 3 minutes, then tap them on the counter to crack the shells, then hold the egg under cool running water and the peels should easily slip right off.


Q. It’s fall!  What fruits + veggies are in season that we should take advantage of?

A. Apples and pears are starting to show up in the markets so make your favorite salads and desserts starring these guys. And all of the cole crops are harvested in the fall -- cauliflower, broccoli, Brussels sprouts, cabbage, kale, just to name a few.