Author: BRAdmin

Tips for Perfectly Breaded Chicken Cutlets I’m looking for the best method to bread chicken cutlets so that the coating adheres perfectly and doesn’t fall off during cooking. The recipe I’m following involves dredging the cutlets in a flour and breadcrumb mixture, then dipping them in an egg wash, and finally coating them again with…

Planning My First Dinner Party (Ideas Needed!) Hey everyone! I’m excited to host a dinner for friends at my place for the first time, and I could really use your suggestions. They haven’t expressed any particular likes or dislikes yet, so I have a world of options to choose from! I want the evening to…

Is it safe to use expired buttermilk in baking if it’s already curdled? I have a carton of buttermilk that’s over a month past its “best by” date. While I know I can’t use it for making ranch dressing anymore, I’m curious if there are any other ways I can put it to use.

Sandblasted Cast Iron Fry Pan Hey everyone! So my husband had the brilliant idea to sandblast my cast iron frying pan 🙄. It’s now silver and currently in the oven for seasoning. My concern is, will it ever return to its original state? I’m feeling a bit down about the fact that it’s no longer…

I’m struggling with pot roast! For years, I’ve been on a mission to create the perfect pot roast, inspired by my grandma’s delicious version that I never learned to make. I’ve tried numerous recipes claiming to be the “Best Pot Roast Ever,” but unfortunately, they haven’t met my expectations. Many of them turn out bland…

Snake and Pygmy Pudding (Steak and Kidney) As I plan this week’s menu, I’m excited to prepare our final steak and kidney suet pudding of the winter on Friday. It’s a beloved dish for us! I use an equal amount of beef shin and lamb kidney, and it steams for a hearty 5 hours. This…

Vegetable Stock Reduction Inquiry Hi there! I’m looking to recreate a recipe from Chefs Plate that calls for “1 unit of vegetable stock reduction.” I understand that this involves evaporating liquid from the stock, but to save some time, I wanted to know if it’s something I can typically find at the store. Is it…

Using a Microwave in the Kitchen: Genuine Inquiry I want to preface this by saying that I’m sincerely asking this question and have no intention of sounding snobby or condescending. How do you incorporate a microwave into your cooking routine? Whenever I look at “model kitchens,” I notice that they always include a microwave placed…

If You Could Only Use 5 Ingredients for Life, What Would They Be? Picture this: you can only use five ingredients for all your cooking from now on (you still have access to essentials like water, salt, and pepper). What would your selection be? Here’s what I’d choose: Garlic Chicken Rice Eggs Butter

Looking for Cookbook Recommendations! Hey everyone! Cooking has always been a passion of mine, and recently I’ve been challenging myself with more complex recipes. Most of my culinary inspirations come from Pinterest and social media, but I’m eager to delve deeper into the world of cooking with some good cookbooks. I would love to hear…