“Using a screaming hot pan for searing. You can’t cook higher than the smoke point of your oil. All you’re doing is tripping your home’s smoke detectors, creating acrid oxidized fats that’s terrible for you and tastes bad.
Maillard reaction only needs around 300-330F. Plenty of room below the smoke point to get a nice sear without breaking down your oil to acrid flavors.”
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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.