broth
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How to Use Every Part of a Rotisserie Chicken, Right Down to the Bones
Like many people on this wonderful wide web, I am a little obsessed with the boys from The Basement Yard. Joey and Frankie are beautiful, perfect himbos. Not only are they wrong about so much, but they’re wrong in delightful and interesting ways. Take, for instance, this discussion on broth and how to make it.
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Use These Three Ingredients to Easily ‘Vegan-ize’ Your Favourite Holiday Recipes
As I’ve mentioned previously, my 2021 holiday guest list is chockfull vegans, vegetarians, people with dairy allergies, and the lactose intolerant. I am none of those things. I love butter, I love cream, and I love animal fats — but I also love a challenge, so I have been enthusiastically tweaking my recipes to accommodate…
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The Best Way To Store Leftover Canned Tomatoes
1It’s a problem that has plagued me for as long as I’ve been cooking. I want to add a little canned diced tomato to a side dish or a pot of sauce, but I don’t want to add the whole damn can. So I dump the leftovers into a glass container and refrigerate it for…
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The Easiest Way To Make Clearer Stocks And Broths
Making meat stock on the stove necessitates standing over a boiling hot pot, scooping weird congealed meat scum off the surface. It is the absolute worst. Sure, you could avoid skimming scum entirely by using a slow cooker, but if you’re stuck with the stove, there’s a simple way to make the worst part of…