Getting a perfect fried egg can be a daunting task. Despite all the high-faulutin talk from chefs about complex culinary techniques, it is the simplest things that can be the most difficult in the kitchen. Fried chicken has stymied many on accomplished home cook and fried can be just as hard to master. People make … Read more
[mofsb]Everyone who regularly makes pancakes has probably heard that the way to know when your pancakes are ready to flip over to the other side are when a lot of bubbles rise on the surface of the pancake. Once this happens, the first side is perfectly cooked and you should flip it over. This is … Read more
Many people consider the first pancake a sacrificial pancake. Even famous chef Jacques Pepin said “the first pancake is for the dog.” Different people have different criteria for what makes the first pancake “ruined.” For me, and for many folks, its that the first pancake develops an uneven and overbrowned crust when they want their … Read more
After using a marinade to soak raw meat or poultry, the same marinade is often used as a basting liquid as the meat or poultry cooks. It is brushed or drizzled over the food as it cooks to add flavor and moisture. It is generally advised that you should boil marinade that has come into … Read more
Before answering the question, note that just about everything in this article pertains to dried pasta. Uncooked dried pasta, on average, contains about 65% starch. Once cooked, most of the starch is released, bringing it down to maybe 25%. Some of this starch forms a coating on the outside of the pasta. There is a … Read more
Question: My microwave is broken and I can’t replace it right now. I have a bags of microwave popcorn. Can I take the popcorn out of the microwave bag and pop it on the stove in a pan? How do I do this? Will it work or will it burn and be awful? Answer: Yes, … Read more