Zoya·5d agoHow to Organize a Spice Drawer (or Cabinet) So You Can Find Everything FastDuplicates, expired jars and labels you can’t read: a 20-minute fix that makes cooking easier every day
Maru·6d agoThe Tawashi: Japan’s Humble Palm-Fiber Scrubbing BrushWhere it came from, what it does well, and how to look after one
Clayton Redmon·Nov 6How to Emulsify Butter Into a Sauce: Cold Cubes, Low Heat, One at a TimeHow to emulsify butter into a sauce comes down to three things: cold butter, a small amount of warm reduced liquid, and heat that stays…
Clayton Redmon·Nov 6How to Warm Plates at Home, and Keep Every Course Hot to the TableHow to warm plates at home comes down to three easy options: a 170°F oven for 10 to 15 minutes, a hot dishwasher cycle, or a minute of hot…
Clayton Redmon·Nov 6How to Fix Cloudy Stock (and Why a Boil Causes It)How to fix cloudy stock starts with knowing what went wrong: it almost certainly boiled. A rolling boil breaks melted fat into tiny…
Clayton Redmon·Nov 6How to Make a Sauce Smear: One Round Spoon, One StrokeHow to make a sauce smear comes down to two things: a sauce thick enough to hold its shape and a round spoon pulled across the plate in one…
Clayton Redmon·Nov 6Instant Pot Slow Cooker Function: Set It to More and Add 1 to 2 HoursThe Instant Pot slow cooker function works, but it runs cooler than a traditional slow cooker, so set it to More for any recipe that calls…
Clayton Redmon·Nov 5How to Reheat Food in the Instant Pot: Match the Setting to the LeftoverHow to reheat food in the Instant Pot comes down to matching the setting to the leftover. Use Sauté for pasta, fried rice and stir-fries…
Clayton Redmon·Nov 5Tuna Steak Raw in the Middle? How to Sear a Dark Crust in 90 SecondsA tuna steak raw in the middle is exactly what a good sear is supposed to give you: a dark, well-browned crust and a cool, red, silky…
Clayton Redmon·Nov 5How to Sear Fish: Bone-Dry, Hot Pan, Then Hands OffHow to sear fish comes down to a bone-dry surface, a hot pan, and leaving it alone. Pat the fillet dry, salt it right before it goes in…
