Tips & Tricks - Fresh Fork Market

Brining a Turkey

Any brine time is better than no brine time– even just a few hours will reduce cooking time, impart moisture and result in more evenly-cooked bird. Brining, like marinating, is a technique of soaking a piece of meat in liquid prior to cooking. Marinating is done to infuse flavor and moisture. Brining can also add…

Reviving Greens with an Ice Bath

Greens require a tons of humidity and moisture to stay fresh, and unfortunately your refrigerator sucks the moisture out of them. In the grocery store and distribution warehouses, these items are often packed with shaved ice or continually misted with cold water to look hydrated. Try this technique to best preserve lettuces, spinach, and all…

Guide to Cooking a Whole Chicken

Our chickens have so much flavor because of the way they are raised- slow and naturally outside on green grass where they forage for bugs and seeds in the pasture. These plump birds are juicy and flavorful. Or if you want to read a bit more about how and where our chickens are raised, click here…

Guide to Roasting a Turkey

First, before you even get to the roasting, you should definitely brine your turkey. Click here for instructions on brining your turkey. 1. Start the oven hot: preheat to 450 degrees. Remove one rack and place the remaining rack near the bottom. The turkey should be about centered in the oven for even air flow.…

Pizza Guide

Perfect Homemade Pizza is a tricky thing to achieve, but with a little practice and the right technique, you can be making parlour-worthy pies in no time. For lots of toppings ideas, check out our Pinterest Board, “Pizza!” WHAT’S THE DOUGH? INGREDIENTS It’s made with our organic whole wheat flour, honey, yeast, sunflower oil,…

Tomato Guide

If you have tomatoes growing in your garden, tomatoes from your neighbor, tomatoes in your farm share– you might just be plum tuckered out of these Summer beauties. So we put together a guide to give you some tips and tricks for making the most of your haul. “Tomatoes are one of those vegetable-fruits that…

Jar Salads

Jar Salads are an excellent (and cool!) way to prepare a healthy lunch for work or school. The trick is in the layering– if you’re preparing more than a few days ahead, save the dressing to be put on in the morning before you leave the house. This recipe fills a quart sized glass, which…

Guide to Making a Great Burger

Chefs and meat heads everywhere argue about forming the best burger. The argument stems from tenderness. We all agree we want tenderness. The problem is some consider tenderness the ability for the burger to break apart in your mouth. I, on the other hand, believe tenderness is related to moisture retention and a slightly chewy…

Guide to Cooking Dried Beans

Parker is the president of the Dried Bean Fan Club here at Fresh Fork, so we wanted to give you his guide to cooking our dried beans. His general advice is to cook the whole package all at once, and then to freeze in individual portions (1-2 cups) in their liquid for easy cooking use.…

Roux How To

A roux is a classic thickener in French Cuisine– it’s a simple combination of melted butter and flour, and then a liquid (with stock, it’s known as a “velouté,” or with milk it’s a “béchamel.”) Find out more about the science behind starches here. This amazing technique will help thicken up your soups, add oomph to…