Question- is there any food that can't be fried or toasted in butter that wouldn't taste good? I'm thinking the..., via @tartechic
Try a brine next time you cook up a meat with little to no fat, like chicken breasts or pork tenderloins to provide that juiciness factor. For every half gallon of water, use one cup of salt and place your meat in it for a minimum of three hours up to overnight in the fridge. […]
#QuickTip- Juicy Meat
“Friend something better than ice cream…maybe friend somebody you give up last cookie for.”
- Cookie Monster
To avoid grainy texture in beverages, turn to simple sugar. Mix equal parts water and sugar and heat till sugar is dissolved. Store in a container in your refrigerator until ready to use. You can also infuse your simple sugar with fruit and herbs (just be sure to strain first before storing or using).
#QuickTip- Simple Syrup
“There is nothing better than a friend, unless it is a friend with chocolate.”
- Linda Grayson
If your honey has become crystallized, never fear! Simply heat some water to a simmer (remove from heating source) and place your jar of honey in it for ten minutes.
#QuickTip- Reviving Honey
“It’s hard to imagine a civilization without onions.”
- Julia Child
If you’re after a sear, lift the food in your pan and add more oil directly to the pan, not over top. If you’re just looking to cook your food all the way through without additional sticking, add a touch of water or broth which will evaporate and loosen bits from the bottom of the pan.
#QuickTip- Prevention of Sticking
“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
- Marcel Boulestin