If you need evidence of mis-information on the internet, Google “how to purge clams.” Despite the myriad of semi-scientific and flat out crackpot recommendations, there is nothing mystical or difficult about getting a mollusks to spew residual sand and muck during standard respiration. First, it is worth noting that nearly all clams you will buy from a store in the US have ALREADY been purged. Even still, a last rinse, just before you cook your clams, will ensure that you don’t grind sand between your teeth at dinner. Using a colander placed within a larger bowl, submerge the clams in room temperature water. Agitate the clams in the water for 20-30 seconds and then lift the colander and dispose of the dirty water. Repeat this process until the water appears grime free. Then you are ready to make clams in salsa verde, paella, and more!

Minced garlic is among the most commonly used ingredients in Mexican and Mediterranean kitchens. While mincing is not a real hardship and fresh cut is always more flavorful, having ready-to-go garlic is a welcome relief when preparing a weeknight dinner in a pinch. A simple 10-minute prep will provide you with weeks of minced garlic. Start by peeling 4 heads of the garlic. Place the peeled cloves in your blender and add a cup of water. Pulse on high until desired consistency. Next, strain the garlic slurry through a fine metal sieve, pressing out the excess water with a spoon. Place the garlic into a small glass jar that closely fits the amount of minced garlic you have created. Oxygen is the enemy so fill the jar tightly, working out any air bubbles. Top the surface of the garlic with a layer of olive oil to prevent discoloration, tightly close and store in the refrigerator. That’s it! The next time you need minced garlic, skip the knife and reach for a spoon!

Vacuum sealing machines are a handy tool for warding off freezer burn, accelerating marination, and preparing food items for sous vide cooking. But you don’t need to buy a pricey, space hogging device to remove air from a plastic bag. There are two methods that work sufficiently well for home tasks.

The straw method: Place the food item in a Ziploc bag and seal, leaving just a tiny opening large enough for a straw. Insert the straw and suck out the air. When it is sufficiently devoid of air, quickly slip out the straw and close the bag.

The dunk method: Same as before, prepare the Ziploc bag with a partial opening then submerge the bag in a large pot of water without letting the opening go under the surface. The water will press out any air present in the bag. Carefully seal the opening and lift. Voila!

You will notice that vacuum sealing a wet or liquid product, such as meat in a marinade, is especially challenging. No problem! Simply freeze the item before sealing.

Chronically impatient in the kitchen, searing meat used to seem like an unnecessary and time-consuming step to me. On the contrary, searing is critically important to your dish’s depth of flavor. And, frankly, it requires nothing more than patience. The process is simple:

1. Hot pan, Dry meat – Skip the non-stick surface, and use a stainless steel or a cast iron skillet. Add a tablespoon of oil, swirl it around to get an even coating on the pan, and set the pan set over high heat. As the pan heats, pat the meat dry so moisture in the pan doesn’t steam instead of sear. Just as the oil starts smoke, you’re ready to add the meat.
2. Don’t crowd the pan – If you’re cooking smaller pieces of meat, like for a stew, leave an inch of space between the pieces of meat to ensure even cooking and to keep the pan temperature smoking hot.
3. Leave it then shake it – Once the meat is in the pan, don’t touch it. If left on its own, meat will initially stick to the bottom of the pan and then miraculously release itself when seared. After a few minutes, shake the pan. If the meat releases and moves around freely, it’s ready to be flipped.

Test out your searing abilities with our Creamy Lime Pasta Salad with Seared Salmon.