We’re all familiar with boiling chicken from room temperature. It’s as easy as poaching the poultry in a protein-rich juice (stock) and let simmer until fork tender, (or fork shredder in my own terms). But how differently would any step be if the cuts were frozen rather than warm? I mean chicken is no cheap … Read more
Everybody’s special way of making chicken breasts is to always start out with room temperature chicken, or at least, with chicken breasts that have most recently been stored in the refrigerator. We absolutely love the juicy and tender results we get from marinating such breasts, and when it comes to flavor, there’s not a single … Read more
The traditional way we’re used to making green bean casserole is the oven. Simply combine the liquids and the solids and pop the resulting mixture into a preheated oven until something happens at 350 degrees after 30 minutes. But the conventional oven isn’t the only way to get green bean casserole ready at 2 o’clock … Read more
Summer is here and that means it’s time to grill some tasty chicken breasts outdoors! But if you’re not exactly familiar with the procedures, what you’ll end up with is a chicken that smells great but textures chewy like a foam — dry! I don’t know for you, but that’s never how i intend coming … Read more
I’m glad you’re thinking twice before doing so. At first, reheating boiled eggs in the microwave will save you some Jupiter to Uranus time off the clock, but then, it’ll take back whatever time it saved you by forcing an unexpected clean up of the kitchen floors. In short, reheating boiled eggs in the microwave … Read more
