Not that I would ever want to encourage anyone from trying it at home, but you probably could up the safe factor with a fry screen and keeping the pot covered the entire time. That would be slightly safer…
18 grams of water (a little over a tablespoon) will expand to 22.4 liters of volume when turned to steam, and it will happen really fast. So if that little ball thing leaks, the resulting steam will probably blow the top off your frying vessel and cause the oil to boil over, exposing it to the naked flame beneath or testing the circuit breaker in your electric appliance. You probably won’t have hot oil flying at your face and you might not have an oil fire, but at the very least you will have a very big mess to clean up.
There are few things on this planet I hate more than bottled water. Just the crinkling sound of someone wrapping their mouth around one of those squeaky garbage accordions fills me with rage. I stopped drinking it a long time ago—and you should stop drinking it, too.
The secret to transforming your favorite soft cheese into a salad dressing is your blender. You can use a regular blender, a fancy high-speed blender like a Vitamix or Blendtec, or a handheld immersion blender. All three get the job done, so the choice is yours.
This past summer I had the opportunity to step behind the doors of a restaurant kitchen. This is a place I don’t venture often, but when I do get the chance to sneak inside, I am eager to grasp onto any little chef’s trick or tip I may come across in this uncharted territory.
And on this particular occasion, I hit gold. The chef was preparing baby potatoes for our dinner that evening. While I’d most likely roast them whole with olive oil and garlic, he instead dropped them into a pot of creamy, pale yellow liquid where they’d be poached. That liquid wasn’t broth or a funny-colored water: it was beurre monté.
I want to believe that the ingredients listed are real, and that additives aren’t necessary.
Keen watchers would notice that no one in the video are wearing gloves. There’s some pretty good research that shows that gloves in food preparation causes workers to be less clean due to them believing they don’t have to clean / wash as much. I’m willing to believe that also. I’ve worked in some really high end restaurants – nobody wears gloves, ever, and it would be nearly impossible to make fine food doing so.
Whatever your stance on cake mixes, you can agree on one thing: they can always stand a little improvement. Thankfully, mixes are incredibly easy to soup up; substitute an ingredient here or add an ingredient there, and you’ll have all the flavor of a homemade cake, with all the ease of a boxed mix. Here are eight awesome ways to make your boxed cake mix taste homemade.
We depend on our tap water for almost everything, but what do you do when the taste of it doesn’t quite suit you? We talked to a water sommelier about the taste of tap water—and also got a recipe for a water cocktail.
Americans spend $1.5 billion a year on sparkling water, but there are a few common myths about the bubbly beverage that don’t quite add up. Some say it’s bad for your bones, erodes your teeth, and that it might even dehydrate you. If you’re worried your favorite fizzy drink is actually unhealthy, here’s the mouth-tingling truth.