Thin, watery sauces are just plain unappealing, but they aren't quite the disaster they seem. To thicken up as sad sauce, you just need butter, cornstarch and time.
Tagged With kitchen
If you do any sous vide cooking at all, you have most likely encountered a stubborn bag of food that just wouldn't sink. A vacuum-sealing system virtually eliminates this issue, but if you're not ready to invest in the pricey piece of equipment, Anova Culinary has some helpful tips for keeping your bags submerged.
Chicken under a brick isn't a new dish, and it's most often prepared on the grill, but this method from Bon Appetit combines everything I love about a 30 minute roast chicken: the time saved, the crispy skin, and of course, the hands-off preparation. In just a little time, you have a meal for the family.
Some veggies just taste better burnt, especially when you mix them up in a salsa. Here are some easy ways to char salsa ingredients in the kitchen.