Cooking

Techniques

• The Best Way to Reheat Roasts Sous Vide • Sous vide days ahead, then reheat • ChefSteps 📺
• The Best Time to Add Salt During Cooking • Add early and often to give it time to diffuse • America’s Test Kitchen 📺
• Best Ever Roast Chicken • Start by salting under the skin and let dry in the fridge for 24 hours • America’s Test Kitchen 📺
• Easy Poached Egg | Kenji’s Cooking Show • Strain the loose whites, no vinegar, vortex optional, flip once • J. Kenji López-Alt 📺

Inbox

• Want Perfect Pancakes? Skimp on the Oil. • Wipe excess oil off griddle for better pancakes • America’s Test Kitchen 📺

• Why You Should Zest Upside-Down • See how much you have and avoid the pith • America’s Test Kitchen 📺

• How Long Does Rice Last? • 3-4 days. Cool as quickly as possible after cooking. And reheat quite hot. • America’s Test Kitchen 📺

• Dry brining is the easiest way to improve any roast. • Salt, then rest uncovered in the fridge overnight • J. Kenji López-Alt 📺

• A Practical Guide to Sous Vide Cooking • Sous vide guide, including a deep dive into the time necessary to safely cook various cuts of meat at different temperatures • Douglas Baldwin 📖