Author: BRAdmin

Beef tallow update: I’ve been rendering it at 225°F in the oven for approximately three hours. Should the fat curds be completely melted down, or is it normal to have a few small bits remaining?

Struggling with softening onions? I always seem to burn them, even when I cook on low to medium-low heat. Does anyone have any tips to help?

Is my heavy cream supposed to taste like yogurt? A few weeks ago, I purchased some Lyncott heavy cream that expires on the 15th of this month. I was about to use it when I tasted it and noticed a yogurt-like flavor, accompanied by some sweetness. Could it have gone bad? I’ve used this brand…

Recreating a Restaurant Dish I was caught between two options at dinner tonight, and now I’m really craving the dish I didn’t order. I could use some help figuring out how to make it! It’s called Pasta Nicole on the menu, and it includes grilled chicken, spinach, fresh and sundried tomatoes, prosciutto, garlic, and olive…

Tips for Achieving a Perfect Crust on Your Steaks I’ve been pan-searing steaks for years, but I never seemed to get that delicious crust. That was until yesterday when I visited a friend’s house. He grilled a steak with an amazing crust, and I can’t believe how transformative it was! I’m determined to master this…

Reliable Meat Thermometer Recommendations Hi everyone! I recently purchased an electronic meat thermometer that worked great for a while, but now its temperature readings have become increasingly inconsistent. Can anyone recommend a high-quality electronic thermometer that provides accurate readings and lasts for years? Thanks in advance!

What was the turning point for you that pushed you to learn how to cook? For me, it came down to survival. My mom had a handful of go-to meals: overcooked chicken, undercooked pasta, and a mysterious casserole that looked like it had experienced a lot. One night, while struggling to chew a particularly tough…

Are there any induction stoves that don’t overheat? We recently purchased our first home, and it came with a GE Profile induction stove. Initially, we loved it, but we’ve encountered a couple of frustrating issues—the touch controls tend to get accidentally activated by pans, and they don’t work well when there’s something in your hand.…

Light Garlic Pickles Looking to create a lighter version of garlic pickles? I’m interested in making pickles that are crunchy with a milder flavor—less salt and vinegar than traditional recipes. However, I haven’t come across a recipe that offers the perfect balance for a lighter pickle. It seems like many recipes focus on quick pickling,…

Looking for sauce and salad dressing inspiration! My typical weekday dinners usually consist of grilled meat or fish, a fresh salad, and a small side of carbs like rice or roasted sweet potatoes. I’d appreciate any suggestions for simple sauces to drizzle over my grilled proteins, as well as easy salad dressings. Thank you!