Same. Not only is it nice to have all my recipes in one place without the life story, but being able to scroll through the pics of each recipe helps me decide what I want to eat.
The main features I like are the ways to import recipes (web, photos and text) I can take a picture of a handwritten recipe and it will magically recreate it. It also has an app for windows, so laptops/tablets and my android phone all sync up. You can make your own cookbooks too.
+1 for paprika. Works like a charm. Other great features too. I have all my recipes with all of my personal tweaks/notes from the past 10 years in there. Also, all of my ‘special occasion’ meal planning goes through there.
I’m probably old-school, but you may also find you get some good use out of cookbooks if you find good/reliable ones. They’re also kind of fun to browse/explore once you have faith in the source.
A few I’d recommend: The Food Lab America’s Test Kitchen Good Eats
If there’s a cuisine you favor you, you might try finding a commonly recommended book or author in that area.
Ahh wtf, really didn’t expect him to go and do something as stupid at this. Looks like Mayim Bialik did the same shit. Here’s an article that talks about a lawsuit the company that makes the pills settled on. They are no longer allowed to claim the supplement is backed by science (should tell you something).
A single three-finger pinch of diamond brand kosher is my go-to. In general, using kosher salt is much easier, as you can physically feel how much salt you are applying.
When I freeze mine I use rice flour for dusting them. When I used wheat flour I sometimes found (especially in high humidity) that some of the dusting flour would stick to the pasta andbe difficult to remove without getting gummy. With rice flour it just settles to the bottom of the pot.
This photo makes me angry. Why is the syrup not spilling over the edges of the pancake? One slice of bacon? And what is that yellow stuff? A hummingbird egg?
/s
Looks tasty. And the portion probably makes much more sense than the monstrosity I make when we do brinner.
America’s Test Kitchen (especially the old shows, they delve into the how’s and why’s of everything).
For anyone just learning to cook, the ATK show and especially their cookbook are fantastic. You can find the cookbook all over for about $20, and every recipe explains how and why it works.
I think Alton did a remake of the original steak recipe using a reverse sear method. So OP make sure you arent watching the 90s version, for this particular thong anyway. Most of the old advice from good eats holds up though.
I pretty much never do reverse sear, or even sear-then-oven as it’s only needed for thick steaks (1" or more), and well, that’s an expensive cut so I rarely have it.
I find for thinner cuts it’ll cook through to medium-rare in the time it takes to sear.
Yeah thinner or cheaper cuts I go with Ramseys method. If I have time, even with the thinner cuts, I’ll salt it and leave it in the fridge for like 8 hours though.
Altons new method for the sear involves leaving an iron pan on the oven for 10 minutes just to heat the pan, 600° if you have an infrared. 45 second sear each side, so that might fix the sear problem if you did want to give it a shot.
I would generally agree, though I’ve found extra virgin can work if you keep the temp just high enough to sear.
I pretty much only use olive oil, but I keep a couple others around in case I do need to crank the heat.
The challenge is most oils that tolerate heat also have a very poor Omega 3:Omega 6 ratio, so are not great from an insulin standpoint (nor health in general).
Grape seed oil handles temp well, and is at least better than corn oil or canola if I remember right.
Lol the down voter… Hey buddy, come cook in my house, where there’s 60+ years of combined experience, with over 300 recipes, and we make 2 new recipes every month.
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