“Active dry versus instant yeast.
Most bakers and recipe writers say to just chuck the yeast in with the dries. The whole step of putting active dry yeast and warm water to bloom it is just checking the yeast is alive.
If you know you bought it relatively recently don’t bother with that step.”
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Essie 6 month s ago
#2 Read The Food Lab by J. Kenji López-Alt. Kills a lot of myths.
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Julie 6 month s ago
I'm with #9 - break in half before boiling, and eat with knife & fork.
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Leo 6 month s ago
Julie,
Bastardi!
Bastardi!
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Tamzine 6 month s ago
#3 Now this could be a regional thing because I heard that in the US, chicken is often, chlorinated. In which case, I would definitely wash it.
#9 HERESY.
#9 HERESY.
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Drew 6 month s ago
#3 I've cleaned enough wild game birds to know, ALWAYS WASH WHOLE MEATS AND DRY THROUGHLY BEFORE COOKING. It doesn't take away flavor, and prevents illness from fecal bacteria and other contamimates from the gutting process.
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Drew 6 month s ago
#15 If Feozen shrimp are mushy and fal apart when cooked, they are very old and freezer burnt.
Bastardi!
#9 HERESY.