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Test post #1
Just what is bone broth anyway? It is made by boiling bones and meat, most typically from beef, pork, and
Ingredients, Techniques, Uncategorized
Cold Egg/hot Water is Why Boiled Eggs Crack
Many people hard-cook eggs by putting them in already-boiling water. The temperature shock, it is claimed, causes the shell to
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Ripen tomatoes on a sunny windowsill
This is a common belief but it is untrue–that not-yet-ripe tomatoes can be hurried to juicy perfection by a few
Ingredients, Uncategorized
Sushi requires a special kind of rice
At the heart of sushi is the rice – not raw fish as some people mistakenly believe (see my related
Ingredients, Techniques, Uncategorized
For hard-cooked eggs it is best to start with cold water
For years I have made hard-cooked eggs by putting them in a pan covered with cold water, bringing to the
Techniques, Uncategorized
Removing bones is called “deboning”
I wince to hear some people, including a lot of people who should know better, use the term “deboning” to
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You shouldn’t use cold eggs in baking
For most items, such as cakes and muffins, using cold as opposed to room temperature eggs makes no difference in
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It’s better to keep fresh fish in the fridge rather than on ice
We all know that fish must be kept cold at all times before it is cooked or it will deteriorate