Tagged With skillet

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Tips and tricks come at you when you least at expect them. Just last week, I was unwinding from a hard day of hacking food with an episode of the new Queer Eye, when food expert/T-shirt aficionado/new Ted Allen Antoni Porowski told whatever straight dude he was working on (they all blend together) that a little coconut oil would de-stink even the most garlicky hands.

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I do not have a baby, but I have a sous vide circulator (the light of my life), and I assume that other people who own sous vide circulators might one day procreate. (Or maybe they already have!) For these offspring-having, sous-vide-savvy home cooks, I have great news: You can use your sous vide setup to warm breast milk and baby formula to the perfect 37C, without fear of overheating it.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week was kind of hectic for various reasons, so I feel the need for something insanely streamlined, even by our standards. I want to pour, stir and sip, and maple syrup is going to help me get there.

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Alison Roman's salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the sheer volume of breathless, googly-eyed reviews suggest that a concerning number of people have lived deprived, salted-butter-cookie-less lives until now.

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Valentine's Day is a holiday that can't escape symbolism and, besides hearts, roses are the most recognisable supposed sign of love and affection associated with February 14. You can give a dozen or so, sure, but if you like your gifts to be a little more edible, consider working a little rose water into your cooking.

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It turns out that moving your body around in an intentional fashion -- known to jocks as "taking exercise" -- is an important part of not being in pain as an adult, and it turns out that eating a portion of gyro casserole an hour before pumping a modest amount of iron is a poor plan. I, however, refuse to eat a goddamn protein bar, so I've had to get a little creative with my pre-workout snacks.

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People often hurt the ones they love, and people who work with and around food are no exception. What other possible explanation could there be for cooks, bloggers and content creators repeatedly subjecting the avocado to all sorts of heat-based tortures? Avocados need nothing more than a sprinkling of salt to be utterly delicious and cooking them is a goddamn culinary crime.

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Arepas, those golden brown discs made of corn masa (dough) that usually get stuffed or topped, are the "daily bread" for a lot of Latin Americans (especially if you hail from my home country of Colombia or neighbouring Venezuela). Although not technically a bread, they can be consumed at any time of the day, much like the leavened stuff. They're served up plain alongside a steaming bowl of frijoles (beans), buttered for breakfast and topped with a fried or scrambled egg, or stuffed with all sorts of goodies such as chicken salad or marinated strips of grilled steak. The options are endless.

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Steamed edamame, sprinkled with a little salt, is a fine snack or appetiser, but edmame that is sauteed in butter and garlic, and then sprinkled with some seasoning, is impossible to stop eating.