With Easter just around the corner, you may be asking “how difficult can it be to boil an egg?” The answer is not difficult at all if you don’t care what the egg looks like when it’s peeled. If, however, this matters to you, then the answer is not so straightforward. The reason is that peeling…
Some time back, Susan showed me how to take a kitchen towel and fold it to fit into a bread basket. Unfortunately, every time I make rolls (which is a lot!) I never can remember how to do it! Therefore, I decided to make myself a short video describing the process.
A great way to drive traffic to your blog is to have visitors Pin photos on Pinterest. Given that, how to you increase your chances of actually being seen on Pinterest? The answer is to create long pins for your posts.
If you’re like I am, you have a kitchen that is groaning with all sorts of gizmos that you’ve acquired through the years. Equally, if you’re like I am, there is a small group of those gizmos that you consistently use on a daily, or at least weekly basis that you really don’t think about.
I purchased my first Le Creuset Dutch Oven (5½ quart, or 26 cm) 20 years ago and have used it regularly through the years. As one might imagine, the interior enamel has become quite discolored through use.
One of the cooking techniques that I was introduced to in my Harvard Science and Cooking MOOC (Massive Open Online Course) was sous vide. This is a method of cooking whereby vacuum sealed food is cooked in a temperature controlled water bath. It actually works equally well with eggs that have not been vacuum sealed.