Knives are some of the most important tools in the kitchen, yet there are people who keep them in drawers, where they clang around, knocking into each other, getting all dinged up and sad. Do not do this. There are much better ways to store your knives, and some of them you can even make yourself.
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I've never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I'm feeling slightly juvenile. As a result, I tend to shy away from recipes that advocate the straight-up chomping of peels and the like.
I hate to sound melodramatic, but lettuce and I are enemies. It's not that I don't like eating salad — I do — it's that I never eat salad fast enough before my lettuce gets "weird", as in "not technically inedible but kind of limp and not-so-fresh looking". This makes me feel like a failure, and I hate failure. Luckily, Jenn Louis has a recipe specifically designed for not-quite-salad-worthy lettuce, and it's called "lettuce jam".
Add an egg to anything and your life instantly gets better. You can eat it on its own after it's cooked however which way, you can add it to pasta to make a carbonara, you could make dessert with it and heck, even make drinks with it. It’s the perfect food. Here are 12 things you can do with an egg, filmed in such a beautiful away that you'll start craving the whole dozen.
Cooking can be as simple or complex as you like and even the basic act of frying meat can be packed with nuance (and hopefully flavour). We've previously covered in detail how best to handle steaks, but if you want a more visual and streamlined guide, this video from Tasty has the goods.
Hello everyone, and welcome to this edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Welcome back to Prep Cook, where we test out a week's worth of recipes so you only eat the most delicious ones! Just in time for your weekend grocery run, we have black bean taquitos, walnut apple meatloaf, and cauliflower pizza bites on the menu.
It is with a heavy heart that I must inform you of a "smart salt shaker" called "The Smalt". Oddly, the shaking aspect of this shaker is still decidedly unplugged — you still have do all the shaking; Smalt just "tracks" it for you. (And lights up. And plays music.) It is, essentially, the Juicero of seasoning.
Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
It's Saturday! Instead of thinking about all the errands we have to run, let's take a look at the Prep Cook menu for this coming week. We've tested a week's worth of meal recipes for you so that you spend your time and money on the most delicious ones. This week's menu includes eggplant caponata, alphabet soup, and more.