Author: BRAdmin

What temperature should I set my air fryer to cook chicken leg quarters without burning the sugar in my marinade? Since my marinade contains brown sugar and I’ve heard that sugar can burn at 350 degrees, I’d like advice on the optimal cooking temperature and duration. Thanks!

Ribeye Roast Inquiry I recently purchased a 17lb ribeye roast and I’m considering a reverse sear method. My plan is to cook the roast whole in the oven until it reaches about 120°F, then let it rest before slicing it into steaks and searing them on the grill. I’m concerned about losing too much juice…

With egg prices skyrocketing, many of us are looking for alternatives, especially since we often enjoy eggs primarily at breakfast. What are your go-to non-egg breakfast recipes to kickstart your day?

Why Choose Non-Stick Pans? Having spent time in professional kitchens, I understand the appeal of non-stick pans. However, I can’t quite grasp why someone would want one for home cooking. First of all, they aren’t safe for high heat or metal utensils, which doesn’t align with how I like to cook. Plus, I don’t solely…

Is my thawed ginger too soft? I defrosted some ginger root in the fridge, and it got really mushy—so pliable that I can easily squeeze out the juices with my hands. Is it still good to use? Just to give you some context, it was in the freezer for a week and then in the…

Preparing Short Ribs for Chilaquiles I have a fantastic recipe for chilaquiles rojos, and I’m excited to switch things up by adding short ribs as a topping. I’m planning to slow cook the meat, but I’m torn between using beef broth/stock or making extra rojo sauce to cook the ribs in. What are your thoughts?…

Pork Rib Chop Recipe Looking for the ultimate pork rib chop recipe for slow cookers? I’d like to prepare it in the morning before work and enjoy it when I get home at 7 PM. Any recommendations?

What’s the best way to defrost TJ salmon?

Managing Heat for Nonstick Cooking I have a question that might seem a bit naive, but I’m hoping to get some guidance. I recently moved and purchased a new set of stainless steel cookware, and I’ve noticed that my food sticks much more than it did with my previous stainless steel set, especially on my…

Homemade Beef Broth Is there really a demand for high-quality homemade beef broth? The store-bought options are nowhere near as good as what you can make at home. And those concentrated powders? They’re just not worth it. How much would you be willing to pay for 8 ounces of expertly crafted broth?