#cooking-tips

#cooking-tips

The creaminess of overripe bananas makes for great quick bread, but the fruits are also the answer to a cold, sweet treat.

Using bread to stretch appetizers not only saves money but also creates a more filling option for guests, allowing them to enjoy more variety without feeling deprived.

You need fat. Either lamb or pork is the best fundamental meat you bring into it. The fattier the meat, the less likely it will dry out during the cooking process.

The ideal mid-range cooking temperature for ribs is 225 degrees Fahrenheit, which is just enough to slowly cook ribs without drying them out.

"I learned many years ago that preparing a [prime rib] chef style (...) is the best way to prepare and serve the king of roasts," Waldron tells us.

The best advice I got was 'do it again,' repetition will always trump any other learning form of a job that requires dedication and commitment to gain proficiency.

Nothing says summer like a tall glass of ice-cold lemonade. It should be sweet, served cold, and balanced between pucker-worthy and smoothly refreshing.

Tender cuts will always be preferred for kabobs, but those can get pricey. I gravitate to lesser-known and versatile cuts like the tri tip of beef or the sirloin of pork for kabobs.

Cinnamon raisin bread is not ideal for French toast due to its dense texture and the way raisins absorb moisture unevenly, leading to a mushy and dry result.

To ensure the best use of an air fryer, it's important to store it visibly, ideally on a countertop, to encourage regular usage.

Clam juice, made from the leftover liquid from steaming clams, serves as an excellent substitute for fish sauce due to its briny, mildly sweet, and fishy flavor.

Chicken meatballs are often viewed as bland, but when infused with fresh mint, garlic, and jalapeño, they transform into vibrant and flavorful dishes.

Baking nachos requires precise temperature for perfect results, ideally between 350 and 400 degrees Fahrenheit, ensuring the cheese melts without burning.

Everything bagel seasoning can elevate sushi rice by adding a savory blend of flavors such as salty sesame, bold garlic, and a crunchy texture from poppy seeds.

Using high-quality chocolate for fondue is crucial as it will enhance the overall dessert experience. Professional chef Alekka Sweeney emphasizes selecting brands like Guittard.

Ceviche is one of the easiest dishes to make, and a great way to dip your toe into the world of Mexican seafood. While the idea of eating raw fish might turn you off, the acidic juices used to create the dish 'cook' the fish just enough to keep it safe while keeping the dish light and refreshing.

Homemade French fries made in the air fryer are golden, fluffy, and crunchy, using only 3 ingredients, and 20 minutes of preparation yields perfect fries.

Dredging stations can be dry-wet-dry or simply wet-dry, but an egg wash is the common wet dredge that binds the crunchy outer breading of chicken.

Don't go in cold. You've all been there. You've turned up ready to bake, only to glare at the instruction for room temperature eggs and butter. Yours are fridge cold. Maybe you microwave the butter to a half-solid, half-liquid result and you take a gamble on the cold eggs. Your mixture comes together, but the scrambled egg effect is real. That's because a cake batter is an emulsion of ingredients... When something is a little bit too cold or a little bit too warm, it's never going to combine perfectly, or it will split or it will break.

Bourdain emphasized the importance of using the freshest eggs and never cracking or beating them ahead of time to ensure rich, flavorful scrambled eggs.

Fresh, ripe figs are luscious, their flavors varied depending on the type. Black Mission figs are dark and sweet, Calimyrna figs are mildly nutty, while Brown Turkey figs have a honeyed flavor.

You want butter with as few additives as possible, and choosing the right butter is important if you want great ghee.

With the sun out and the peak of summer approaching, we're all craving one thing: barbecues. Everyone wants perfectly grilled dishes, and controlling temperatures on the barbecue is a sought-after skill.

You can serve and eat the fondue as soon as it's done. If you happen to have some of this cheesy goodness left over, store it in an airtight container in the refrigerator for up to two days.