cookwareandbakeware
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Grill Tender Vegetables Right on Your Charcoal Chimney
If you cook with charcoal, you need a charcoal chimney. It’s not that you can’t get your coals hot without one, but using one really speeds up the process, and ensures your coals are consistently scorching every time. Even with a chimney, it takes about half an hour to get them white hot and ready…
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The Easy Way to Keep Your Brussels Sprouts From Sticking
Cruciferous vegetables, like the Brussels sprout, are hearty, bitter, and tough. Roasting them in a hot oven is an excellent hands-off way to imbue them with flavour and soften them up without losing that distinctive chew. Typically, roasting Brussels sprouts involves halving them, and placing them cut-side down to char on the pan. Somehow browning…
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Get Crispy Fish Skin Every Time, Without Resorting to Gimmicks
Fish has a reputation for being hard to cook, but it’s easier to deal with than a lot of other proteins, especially if you consider speed to be a benefit. The main concerns when cooking fish are overcooking it and, if it has skin, getting the skin to crisp, and not tearing the skin when…
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You Don’t Need a Pie Bird
Checking a pie for doneness can be a tricky business. This is especially true for double crust pies (because everything’s hidden on the inside). Taking your pastry wrapped parcel out of the oven before it’s cooked through can lead to watery or raw results, and you may have found yourself considering a tool like a…