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Buy a whole chicken. Roast it, eat the drumsticks and a thigh, and pick the rest of the meat off. Make stock with the carcass. Do anything you want with the meat. I like to make a "white chili" with beans and jalapenos. There are literally thousands of other options. Some of them involve using the awesome chicken stock you made...
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Jul 24, 2014 19:25
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| # ¿ May 14, 2024 14:02 |
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One Crazy Trick For Breakfast Potatoes The Restaurant Industry Doesn't Want You To Know: When you do hash browns, do chunks, not shreds. Use red potatoes. Once you've diced them, pile them on a plate, pour in a little water and put them in the microwave or three minutes. Yes, really. The microwave will dry out the outside of the potatoes and par-cook them enough so that when they hit the pan full of screaming hot clarified butter they will brown on the outside and be fluffy on the inside.
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Jul 30, 2014 15:15
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When you stretch out pizza dough, you don't have to make any extra effort to keep the edges thicker, it kind of happens naturally. Also you don't really want the edges to be too big or too thick. Put the sauce and cheese all the way to the edge without going over, and a crust will form naturally when the pizza cooks.
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Aug 10, 2014 08:40
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Buy yourself a theramapen. It sounds like there's something wrong with your thermometer. There's no way that a roughly spherical chunk of meat is going to be hotter in the center than towards the edge.
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Aug 14, 2014 14:49
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