Frying pans can come in all shapes, materials, coatings, and forms. Yet, as diverse as they are, there’s one common thing about all of them: they’re almost always sold with lids, as part of the package, or as an additional accessory that you can buy.
To a large extent, cooking is about applying heat to your dishes, which allows you to incorporate their ingredients, cook them through, and—as is the case with red meat, poultry, and seafood—make them safe to eat.
If you watch cooking shows on TV or YouTube, you’ve probably noticed that celebrity chefs almost never wash their hands.
They constantly handle raw meat, poultry, or seafood and then touch things in the kitchen, like their cutting board or the sink, without washing up.
Cast iron cookware is cheap, heats up incredibly well, and, thanks to the fact that it’s cast from a single piece of molten iron, can be used virtually anywhere—even on the outside grill or over a campfire.
It can also be tricky to use for first-time owners or seasoned cooks who don’t know all the quirks of cookware made of this metal. Especially if you’re cooking with a more delicate fat, like butter.
There are two schools of culinary thought when it comes to the best way to thicken soup, and both of them have equal merit (based on who you ask).
But the closer you look at cornstarch and flour—and the way in which they’re used as thickening agents for soup—the more obvious it becomes that one is actually better than the other. The idea that they’re both the same, is unfortunately, an old wives tale.
Whether you choose flour or cornstarch to use as a thickening agent, it’s really important to know how to make use of them.
Parchment paper is used quite often in the kitchen, especially if you’re baking. Its non-stick and humidity resistance make it ideal for covering your baking tray before you lay down the food that needs to be baked or cooked, and it’s super-easy to work with and dispose of.
But have you found yourself asking which side goes up? It’s not like it comes with instructions to help you out, so how are you supposed to figure it out…
Many home cooks say they don’t wash their hands after handling raw bacon because it’s cured. But should they be doing so?
That’s precisely what I’m about to help you answer in today’s blog post. Here are all the facts you need to know on the topic.
You might be surprised to learn that many people don’t after they’ve handled raw poultry and the surfaces that have come into contact with it.
Cooking is a great way to show love to your family and friends. As a home cook, you’re also responsible for protecting yourself and your household from food-borne illness.