Surprising Ideas

15 Reasons Why We Do Things a Certain Way (And Why You Should, Too) — The Kitchn’s Best of 2013

Pin_it_button

Years of cooking, writing, reading, and being a part of the food community have taught us a thing or two about what works best, and why we now do something this way instead of that way. Part of the joy of writing for The Kitchn is being able to share what we've learned —our personal experiences, tips, techniques, likes and dislikes. Here are 15 "reasons why" from our editors and writers this year, from why you should sucks on mango pits to why you should always cook with a bar mop towel.

READ MORE »

10 Tips That Blew Our Minds This Year — The Kitchn’s Best of 2013

Pin_it_button

We're always on the lookout for small tips that make a big impact in the kitchen, the ones that save us time and money, solve a common cooking problem, or — let's be honest — are just really really awesome. The ingenious tips we couldn't wait to share this year include a simple method for keeping guacamole green, a surprising way to cook perfect bacon on the stove, and a you-won't-believe-it-until-you-try-it hack for using a mason jar on your blender.

READ MORE »

Surprising Tip: To Keep Holiday Cookies Soft & Fresh, Just Add a Tortilla!

Pin_it_button

If you're giving out holiday cookies this year, here's an unexpected tip from America's Test Kitchen that you may find helpful: to keep the cookies from drying out, pack them between layers of parchment — and tortillas! Check out their method below.

READ MORE »

Do It Yourself Venison Burgers

Pin_it_button

I realize this post has limited use. It's unlikely that you are given venison on a regular basis, even more unlikely that you have choices as to how it's prepared. But what is it they say? Never look a gift deer in the mouth! Or something like that. If you do have a choice, ask for your ground venison with no fat added. It's easy to do it yourself, and you'll know exactly where the fat came from.

READ MORE »

I Rendered Lard in My Slow Cooker, and It Was Easy!

Pin_it_button

Rendering lard was one of those things I had on my list: big, complicated cooking projects I wanted to try. Months ago, one of my favorite farmers' market vendors offered me a bag of pork fat. Who wouldn't take a free bag of pork fat? He suggested that I try rendering it and I couldn't wait to give it a try.

So why did I leave it in the freezer for so long? I figured I would need a whole day. As it happens, it's a lot easier than that and I can do it right in my slow cooker.

READ MORE »

The Best Way to Separate an Egg Is With Your Hands — Tips from The Kitchn

Pin_it_button

That brilliant yellow egg yolk is a surprisingly delicate thing, and separating the yolk from its white without breaking it can be an exercise in frustration. I say forget those fancy gadgets and forget tossing the yolk between sharp-edged shells — the most reliable, sure-fire way to separate an egg is to get your hands dirty.

READ MORE »

Powered by WordPress All Content Copyright © chadjohannesen.com My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.