Beusho

Anyone have/read this? I have the opportunity to buy it from a friend and am wondering what people thought>?

I was looking into getting a butter crock as I use butter but not frequently enough and wanted to extend it's shelf life. Then it occured to me why not use a food saver resealable vacuum bag, the ones with the circular vacuum pocket you can reseal. I've seen a bunch of 'best butter dishes' but this seems to be a better way to do it. Any reason why this wouldn't be the best way, it would suck out all the air

What do you all recommend to read or watch to advance in cooking. I can cook, that is I can follow a recipe, have knife skills and equipment. What I can't do is improvise, I don't really understand the 'why' of some recipes and it's frustrating. The books I've tried to read are either too detailed and daunting, I'm looking for something that goes over the basics but also explains the 'why'

I love broiling broccoli, a little oil and sugar and it browns nicely. It occurred to me after finding a little older soft brown broccoli if this is feasible with frozen broccoli. They have birds eye precut florets around me. I bought a pack and plan to sometime this week but looking for advice here before I try, I was going to try it straight frozen and if that didn't work maybe steam it halfway first. Any tips/tricks anyone recommends or is this a fools errand? What about carrots? Let me know if you've tried this before

Just came across this from CI, the browning recipe is at 7:50. It's flour, cornstarch and butter. I tried it with very good results. I also cook for two and try to eat healthy but also work a lot so a quick searing method like this was a game changer for me. What do people here use to brown their boneless skinless breasts? Here is what I've tried: 1. salting, resting, then flouring, like CI says below it's not a great crust 2. broiling per Bittman...I tried this with a thin coat of mayo as well for the fat, protein help for a crust with uneven results. Looking for some help from the science-y deep minds here to optimize this coating, goal being to pan sear boneless skinless breasts with the optimum browning. Thoughts? A little sugar added to the flour? What about something different than corn starch, I don't really understand how the corn starch keeps in moisture as well

https://www.wired.com/review/combustion-predictive-thermometer-and-display/ Here's a review of the combustion with a link to some others, if I needed one I'd get the combustion

I have an older home with some very deep kitchen cabinets where things get lost/forgotten in. Anyone have experience with hardware for pull out shelves or use the brand rev-a-shelf or have recommendations for other brands? They look like they'd do the job but they're incredibly expensive (https://rev-a-shelf.com/5330-series?#product-selector-option) Anyone have experience with these or another cheaper option, I just can't find decent reviews/assessments for what to do

Here's where I got it from https://www.nytimes.com/2019/10/28/dining/mayo-meat-marinade.html

I've been tinkering with a quick go-to boneless skinless chicken breast meal. Constraints: pan seared or broiled; boneless skinless breast. I've been trying to develop a little crunch (yes I could get skin on breasts but for this development I wanted skinless breasts as they're usually more available, don't require getting out the bones/tenderloin, either way just stick to the constraints) Mayo brine: I've done this with some good results with broiling but not so much pan searing, it gets an uneven crisp usually. Questions: what's the science behind this, it's essentially an egg yolk/oil/acid bath. Should I be keeping a small layer on? Some recipes wipe it all off, some keep some on. Which brings me to my next question: Velveting: I've seen some chinese recipes for this but it's all over the map: baking soda, egg whites. What is velveting, how is it done properly? Any help suggestions for a quick broil or pan fry for boneless skinless breasts would help this amateur cook out!

Does anyone make Quinoa in a Zojirushi? I have an older model NHS-10 (just an on/off setting), I've contacted Zojirushi who tells me they haven't tested it for quinoa. Their newer models have quinoa settings. Anyone do this? Just trying to get a rough start on water to quinoa (red vs white) ratios before I start my own testing. Thanks for the help!

Well it's almost a year and I was using my carbon steel pan consistently 3-4 times a week trying to build up a nonstick layer and..it kind of works. There are spots on the pan that never developed into non-stick. I generally just rinse and dry the pan, maybe with salt and oil if there is gunk. After drying it I put a tiny amount of oil and heat and wipe out. It's been pretty disappointing but after so much work with the pan it has made me appreciate my heavy cast iron and also my T-fal non-stick. Pretty sure I'll retire it soon

Anyone ever try these? I was thinking about getting one after a friend told me he uses it all the time, about 10 minutes to cook up 4 cups of rice.

This sounds reasonable which one do you have?

I'm looking for something that can hold spatulas, whisks, tongs etc on the countertop. I've tried a simple ikea basket, folder basket and everything just kind of jumbles together. Is there anything you recommend that can keep everything upright and organized?

Oh yes, I meant peanut, late night post