Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when
There are many procedures for seasoning a new unpolished granite mortar and pestle from Thailand. Some sites recommend: Wash without soap and dry completely C
I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime fruit. I
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume? I've done my
I've looked at seasoning guides online, and they all say that to season, you need to heat the pan to 350 degrees Farenheit. However, some oils have vastly diffe
In Italian cuisine, garlic is put un chopped if not cut in small pieces. I personally doubt it could give a lot of taste during a short Sautee. Is that correct
I've only recently heard about bouquet garni via a recipe I want to try, but I don't always have access to fresh herbs. This particular garni calls for two bay
This was my first attempt seasoning a piece of cookware. I used the following approach: I scrubbed the wok down on both sides with a scouring pad and dish soap.
Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much sh
In every recipe I see for fries, popcorn, churros, and other foods where I normally want to add the salt/sugar/seasoning at the end, everybody says to make sure
My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to disc
I'm about to put some rice in the pressure cooker, then I will put in the fridge over night then fry in a wok and season with soy and teryiaki sauce. I'm wonder
I was having a busy day yesterday and wanted to cook a small sirloin steak. I preheated and oiled the skillet, patted dry my steak, got distracted by my dog, an
I have made my first ever cheese (a very basic recipe: heat the milk to 95C, add citric acid, drain the whey, press together - see below), now I need to season
After just 2 days of using my new carbon steel wok pan, I noticed something suspicious inside it: Looking back on it, it was probably just burnt oil and nothin
Recently I've been into cooking videos and tutorials and something that stands out to me is this concept of "layering flavors" that some chefs use when they add
I’ve always wanted to season a steak by just applying kosher salt before putting it in the bbq grill. A few months I tried using this technique (https://w
From what I read it says online the use by date is 5 years. It is composed of potassium chloride, fumeric acid, tricalcium phosphate and monocalcium phosphate.
I recently purchased a local taco spice blend (basically: chili pepper, paprika, garlic, cumin and oregano) but it tastes bland when I cook with it. In fact, I