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Umami-rich anchovy can add another savoury dimension to a wide range of foods, but biting through giant chunks of the salty, pungent ingredient can be off-putting to even the most zealous anchovy eaters. But here’s one easy way to add a more subtle flavour.
Citrus powders can add punch to just about anything you cook, ranging from drinks to cooked meats to baked goods. Here’s how you can make your own super-easy, wonderful flavours.
Trussing, or tying up the wings and legs of a chicken, is an important step in roasting a whole bird evenly; it ensures evenly-cooked, moist meat, and it prevents anything stuffed inside from falling out. But even if you don’t have kitchen twine on hand, you can still truss a chicken using its own skin.