The Noil Kitchen | Techniques

The Noil Kitchen creates vibrant whole food, plant-based dishes. Techniques enable the cook to expedite meal preparation and improve the cooking experience.
The Noil CookMarch 17, 2018

Mirepoix Vegetable Stock

Homemade vegetable stock is easy to make and a great way of adding lots of flavor and more nutrients to your dishes. Vegetable stock can be used in place of water in most recipes. Mirepoix vegetable stock, as the name suggests, starts with the traditional 
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The Noil CookNovember 20, 2017

Cooking Dried Chickpeas & the Resulting Chickpea Stock

More than any other bean, cooking dried chickpeas at home, taste so much better than canned or jarred and about at one quarter the price. One pound of dried chickpeas cooks up to 
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The Noil CookDecember 20, 2017

Fat-Free Golden Mashed Potatoes

These fat-free golden mashed potatoes are as pretty on the plate as they taste and no need for an electric mixer. A balloon whisk and the 
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The Noil CookNovember 14, 2017

Oil-free Sautée and Developing Flavor

The Chile Bean Chili recipe video and instructional photos shows how to sautée without oil and develop flavor. This oil-free sautée technique can be applied to many other sauce dishes and soups that start with the aromatic 
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The Noil CookOctober 26, 2017

Oil-Free Spiced and Roasted Sweet Potatoes

 Oil-free spiced and roasted sweet potatoes are delicious; roasting caramelizes the sugars and intensifies the flavors of the sweet potatoes and without the added fat that oil brings. The oil-free technique described below 
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The Noil CookOctober 11, 2017

Radial Onion Dice

There is more than one way to dice an onion. The technique that works best is the one the feels most natural to your hands. Previously and still occasionally
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The Noil CookSeptember 7, 2017

Blanching Green Vegetables

Blanching green vegetables brings out a vibrant bright green color and lets it stay that way much longer than without blanching. Cruciferous vegetables will eventually lose the vibrant green, but will usually last through the 
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