Tagged With kitchen

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Temperature is probably the most important variable in cooking, but it can be hard to control if you don't know what it is. Sure, there are various tests you can employ to test "doneness" of various foods — the ol' palm trick for steaks; the toothpick inserted in a cake — but these only give you approximations. If you really want to cook your meats, cakes, and candies perfectly every single time, you need a thermometer.

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Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there's no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz 'em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good, but remembering to take them out of the freezer the night before I intended to cook them.

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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.

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I recently read an impassioned, specific description of a sandwich I knew I had to try. Oddly, it wasn't the bread choice that intrigued me, nor the combination of meats. It wasn't the suggestion of pepper jack cheese that drew me in. It was, shockingly, the greenery.

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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".

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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.

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As a tween, I was convinced that I was very busy, and thus in need of constant caffeination. I've never been that into coffee, but I loved Thai iced tea. I don't drink a ton of it any more, but I still have a fondness for the sweet, aromatic tea, and have found it makes an amazing French toast.

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I'm a pretty organised person — except when it comes to my pantry. I can never remember what I have and what I've run out of, and finding things in there is a lost cause. I finally decided to get it under control, hoping I wouldn't find an embarrassing number of the same item* stuffed in the shelves. Spoiler: I did.