Tagged With skillet

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Nothing livens up a hot afternoon quite like a cup of iced coffee. Trouble is, a lot of the iced coffee out there is just stale, leftover hot brewed coffee that's been chilled, or cold brewed coffee with a much different taste. Enter Japanese iced coffee - the best of both worlds.

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Baking beautiful bread requires the skillful manipulation of three big, messy variables: technique, equipment, and ingredients. Poor technique accounts for most subpar results, but a sudden change in kitchen conditions or ingredient availability can throw even a seasoned baker for a loop. If your bread has started acting up for seemingly no reason, your water might just be the culprit.

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If you're going to plop down a serious chunk of change for a fancy meat, you want to make sure you're actually getting the good stuff. To learn the difference between charcuterie trash and treasure, Epicurious enlisted meat expert Elias Cairo of Olympia Provisions to blindly taste a whole variety or meats at various price points.

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Fat makes food taste good, but greasy food has a way of lingering in the air - and on the dishes - long after a meal has ended. If you're sick of finding oil slicks on dishes you could have sworn were clean, you owe it to yourself to fill a spray bottle with vinegar and keep it near your kitchen sink.

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I have good news and I have bad news. The bad news is that you've been buying hot chocolate mixes unnecessarily, but the good news is that you're going to learn two different methods for making rich, drinkable chocolate for cosy cold days and you're going to do it with stuff you probably already have in your kitchen.

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Apple pie, applesauce, apple crumble, apple butter - whether you're apple-picking or just stocking up at the supermarket, 'tis very much the season. But what about apple juice? Ubiquitous as it is, it's never been a home-kitchen staple. Unlike soft citrus fruits that can be squeezed by hand or with a simple tool, apples require a proper cold-press juicer… or do they?

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Vinegar is an indispensable kitchen liquid. It adds brightness to salad dressings, tenderises meat in marinades and cuts through richness in fatty dishes to restore balance. It also makes a mean cocktail.

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Pre-cooked spiral cut hams -- also known as "city hams" -- were always my favourite part of Easter. Since there is no danger of undercooking, we're free to focus flavour. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product, and nobody wants that. Easter may be over - but how can you make your pre-cooked ham taste better?

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Video: Opening jars is an important part of getting to the food inside them, but the lids can sometimes be a bit on the stubborn side. Here we show you three easy ways to remove even the most stuck-on lids, so that you may consume the delicious contents of the jar they're stuck to.