There’s more to not burning the food in your frying pan than not turning away from the stovetop, and it starts with your choice of cookware.
Wondering whether you should throw that steak in a hot pan or put it under the broiler?
Those browned, caramelized bits and pieces of food burned to the bottom of your frying pan (or baked onto your roasting pan) after you’re done cooking with it?
Most of us will give our pans a soap down and rinse the scraps down the drain when, instead, we could be deglazing them to make some of the most flavorful pan sauce we’ve ever tasted.
A reader asked, how long does it take to boil a liter of water (in the United States and other countries that use the imperial system, 1 liter equates to 33.8 fluid ounces or 4.22 U.S. cups)?
So we set out on a series of experiments, boiling pots and bowls of water on stovetops and cookers, in kettles and microwave ovens (which we’ll tell you more about at the end of this post), to find out.
When it comes to cooking meatballs in sauce, there’s a fine line between cooking them fully through and having them come out soggy and mushy.
Suppose you’re cooking for a crowd, like a long-overdue family gathering or your daughter’s 2nd birthday party. You want to prepare meatballs in sauce, whether that’s canned tomatoes, gravy, or something fancier, in advance.