To make a quick over-easy egg, pop an ice cube into your pan after the eggs have cooked for 2 minutes.  Cover the pan and cook until the water from the ice has evaporated and the yolks are no longer visible - serve immediately!  Yummy & runny, honey!

via Five Minute Breakfast Bowl


Bring your dressings for your salads in a separate container so the salads stay crisp and fresh!

via Not Sad Desk Lunches


An alternative to browning meatballs in a dutch oven is to bake them on a sheet tray lined with foil at 400º F for 15 minutes. Then place them in the pot with the sauce until the sauce is heated through.

via Meeshballs!


A pan of hot water in the oven under the meatloaf will keep the top from cracking, but I DGAF because I was hangry.

via Jalapeño Meatloaf


Juniper berries add a floral aroma and brightness to lots of things.  If you're not sure what else to use them for, try adding some to brines - whether those be pickle brines or turkey brines!  You can also add some to your Gin and Tonic to really kick the floral flavor of the gin up a notch! Don't forget the lime! 

via Oktoberfest!


To core a cabbage, cut it into quarters and cut the core out at an angle.  You can follow the guide of the core after you cut it into four pieces. 

via Oktoberfest!


When charring something don't add too much oil to your pan - you want some close contact between the pan and the ingredient you are charring. This is also a great alternative to grilling if you don't have a grill or if it's raining cats and dogs!

via Crispy Chicken & Charred Cauliflower with Olives


An ice bath is a bowl filled with cold water and ice.  Mostly used for blanching, when you have to stop the cooking process instantly.

via Crispy Chicken & Charred Cauliflower with Olives


My cost approximations are based on what I have to buy that isn't already typically in my pantry.  All I had to buy for this recipe was the meat, which was $7.

via Beef Empanadas


As I've said before - season every layer! Never forget!

via Beef Empanadas


Sand is a technical term, haha. Think really soft and fluffy white sand.

via Beef Empanadas


Brunoise means to cut into tiny cubes - 1/8" to be exact. Just dice it up small, it will be fine.

via Beef Empanadas


If you don't have a rack for your baking sheet, don't worry - just be sure to drain the fat off of the scallops onto a paper towel lined plate before you serve them!

via BBQ Bacon Wrapped Scallops


Make sure to cover the toothpick in some BBQ sauce so it doesn't catch fire.

via BBQ Bacon Wrapped Scallops


I love letting salads sit over night in the fridge.  The vinaigrette has time to soak into all of the salad ingredients and intensifies the yummy flavors.  Do it.

via Tomato Salad with Greek Vinaigrette


Roasting meat on a rack allows for the fat drippings to escape, so the meat doesn't get soggy on the bottom from sitting in it's own fat.

via Roast Pork and Ratatouille


Bringing meat to room temperature before cooking reduces the risk of steaming, which will prevent the fat from rendering.

via Roast Pork and Ratatouille


Please invest in some real/shredded Parmesan cheese.  I know the shaky green bottle is convenient, but it is basically just salt powder - the shredded stuff keeps just as long.

via Roast Pork and Ratatouille


When toasting bread in the oven, you can tell when it's toasty enough when you start to smell it.  Use all of your senses in the kitchen!

via Weeknight Dinner Party


I used Trolli Sour Watermelon Sharks, but I also LOVE the blue raspberry gummy sharks with marshmallow bellies!

via Blood in the Water Shark Cakes


I use my tongs to help lift the fish onto the spatula. Salmon is delicate, but if you take your time you can get a perfect fishy flip. 

via Asian Salmon with String Beans


As I've said before -- don't flip if it sticks!  The fish will speak to you when it's ready to tan it's back.  Be patient and flip the fish when the skin stops sticking.

via Asian Salmon with String Beans


I Love The Popsicle Molds With The Drip Tray And Straw. That Way You Avoid The Dreaded Hand Drip, Without Missing A Morsel! 

via Patriot Pops


I Poach My Chicken In A Large Pot Of Water With Salt, Two Bay Leaves, Cilantro Stems, Peppercorns And Chili Flakes For 23 Minutes At A Rolling Boil. Strain For Stock!

via Caramelized Onion Chicken Salad


Since There Is No Mayo In The Dressing, The Oil Adds The Fat That Is Needed To Cut Through The Acidity Of The Yogurt And The Lemon Juice.Don't Leave Any Behind!

via Caramelized Onion Chicken Salad


If you want to eat this chicken as soon as you get home, brown the chicken the night before or the morning of, and then add all of the ingredients except the tomatoes and cilantro to a crock pot.  Cook on low for 6-7 hours and stir in the tomatoes and cilantro when you get home.

via Braised Chicken with Shallot Mustard Sauce


I would have typically used white wine instead of chicken stock and vinegar, but I didn't have it.  I'm always looking for ways to improvise if I don't have an ingredient I want.  Using chicken stock and vinegar adds the same developed flavor as the tang of white wine. So Feel free to sub in white wine instead!

via Braised Chicken with Shallot Mustard Sauce


To cut into half moons, cut the onion or cucumber from root to tip in half. Then slice each half in the direction of where the equator would  be (the opposite way of the first cut) into half moon shapes. 

via Meesh Burger with Cucumber Slaw


Pressing a dent into your burgers will ensure they are cooked evenly. The dent puffs itself back up during the cooking process. It will also help you to resist the urge to press the burger down with a spatula. Please do not smash the burger!  All the fatty deliciousness will escape! These burgers will be a perfect medium.

via Meesh Burger with Cucumber Slaw


To cob an ear of corn, cut off one end of the cob so that it's flat.  Put the flat side down on your cutting board and use a sharp knife to to strip the kernels from top to bottom in one smooth motion. Be sure to get as close to the cob as you can - that's where the sweetness of the corn lives.  Place a damp kitchen towel under your cutting board to prevent it from slipping and sliding around and make sure to use a sharp knife. 

via Corn Cob Salad with Pickled Red Onions


Flipping the bird (ha) can be intimidating.  I just grabbed the wing on the right and the leg on the left and flipped that sucker over.  It's effing hot, so use some paper towels or a kitchen towel to grab the winged beast.  

via Crispy Roast Chicken


Whenever I roast vegetables, I line my baking sheet with parchment paper.  It helps control the heat, and it keeps your pans cleaner by reducing the mess!

via Farro Salad


I don't measure out how much olive oil to drizzle. You want to make sure the vegetables are evenly coated, but you don't want them to be too oily.  I just start at the top of my pan and drizzle back and forth to the bottom of the pan one time.  Be confident, you got this!

via Farro Salad


Ask your fish monger to remove the skin of your salmon for you :) I enjoy skinning my own salmon as a challenge, but sometimes ain't nobody got time due to the hanger.

via Salmon en Papillote with Cauliflower Rice


Save your shrimp shells from the raw shrimp in a Ziploc freezer bag and freeze for future use in shrimp/seafood stocks!

via Skinny Shrimp Scampi


To noodle (spiralize) vegetables, I use a Vegetti. All you have to do is insert the veggie and twist!  It's the best!

via Skinny Shrimp Scampi


Blanching a vegetable means to drop it quickly into boiling water, for no longer than two minutes.  To complete the blanching process, you should always transfer the vegetable into an ice bath (ice and water), to keep the vegetable color bright!

via Tuna Sandwich with Broccoli Salad


Remember to season each layer of whatever you cook. Each time you add something new to your pot or pan, season it!  If your first layer isn't seasoned... the whole dish will be under-seasoned.

via Avocado and Asparagus Soup with Ham

 

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