Butchering your own chicken is not easy. It’s simple, but not easy. I will say though, once you learn how to do it your wallet will cringe at buying independent chicken parts ever again. For anyone with an animal inclusive diet, this is one of the quickest ways to knock $10 off your next shopping trip.
Read MoreButchering your own chicken is not easy. It’s simple, but not easy. I will say though, once you learn how to do it your wallet will cringe at buying independent chicken parts ever again. For anyone with an animal inclusive diet, this is one of the quickest ways to knock $10 off your next shopping trip.
Read MoreYour second food science lesson comes in the form of salad dressing. Yes ma’am, the goopy sauces and over salted oil laden junk in the bottles will become history! My personal vendetta towards Hidden Valley and Newman’s Own will only be resolved once they both are out of business. Ranch… you may be an exception. I’m not sure yet.
Read MoreFrom one flavor vehicle to the other! Pasta is one of the most widely consumed ingredients by Americans, yet so many home cooks are preparing it incorrectly. Rice is understandable; it’s kinda-sorta complicated. But PASTA!? In this lesson, we cover how to achieve the perfect al-dente! While also troubleshooting sticky noodles, slippery spaghetti, and many more common mistakes.
Read MoreI unapologetically judge those who use boil-in-the-bag rice. Wistfully thinking back, I was once that person… It was all so simple. But I’m a changed man now, and the endless possibilities of properly cooked rice granules shake me back into reality. So if you would, allow me to be the shake that also brings you to your new rice filled reality.
Read MoreNamed after an ambitious French Chemist, Dr. Louis-Camille Maillard is responsible for discovering the science behind the tantalizing culinary reaction that so many home cooks desire, but very few have the pleasure of enjoying.
Read More
