Pork chops leave the skillet once they’re browned, but I don’t move on to another pan for the sauce. Fresh fruit goes into the same skillet. Peaches and blackberries take the pork chops’ place, followed by balsamic vinegar, brown sugar, and honey. Continue Reading
I Use One Large Ice Cube Instead of Several Small Ones in My Gin and Tonic
A gin and tonic doesn't give me many ingredients to adjust. Gin, tonic, and ice do most of the work, so I changed the part I used to overlook. Instead of filling the glass with several small ice cubes, I use one large cube. The larger piece has Continue Reading
I Don’t Add Pasta Sauce Until the Pepperoni and Salami Start to Crisp
Baked rigatoni gets plenty of tomato sauce, but I don’t pour it into the skillet as soon as the Italian sausage is cooked. Three more meats go in first. Chopped ham, pepperoni, and soppressata cook with the sausage until their edges start to Continue Reading
Wait Until the Last 5 Minutes to Add Beans to Minestrone
Cannellini beans are one of the main ingredients in my minestrone, but I don’t add them when the broth goes into the pot. They wait until the soup is almost done. Vegetables, crushed tomatoes, pasta, green beans, and broth simmer together for 20 Continue Reading
She Thought This Stainless Steel Fridge Was Ruined, but Reddit Helped Her Get It Clean Again
Stainless steel refrigerators can handle fingerprints and kitchen splatters, but this one had a bigger problem. A thin magnetic whiteboard had been attached to the door for about two years, and removing it left a large patch of magnetic material Continue Reading
I Cut the Liquid in Half When I Adapt a Stovetop Recipe for the Slow Cooker
Stovetop recipes taught me to think of broth as something that cooks down. That assumption gave me trouble when I moved the same dishes to the slow cooker. Now I start with at least half the liquid. If a stovetop recipe calls for two cups of Continue Reading
I Stop Stirring Quick Bread as Soon as the Dry Flour Disappears
Quick bread batter doesn't look finished when I stop mixing it. It can still have lumps, rough patches, and an uneven surface. I used to keep stirring until the batter looked smooth. Now I stop as soon as I can no longer see dry flour. Continuing Continue Reading
I Stopped Wrapping Cheese Directly in Plastic Before Putting It in the Fridge
Plastic wrap used to be my default once I opened a block of cheese. Press it against the cut surface, wrap the rest, and put it back in the fridge. Now I put parchment or wax paper against most firm and semi-soft cheeses first. Plastic can still Continue Reading
She Put Parmesan Rinds in Japanese Dashi—and Used It for Tortellini
Kombu, bonito flakes, and dried shiitake make sense in dashi. Parmesan rinds were the part that made another Reddit user stop and ask about the broth. Reddit user u/pmal4 made mushroom tortellini in what they call Parmesan dashi. The broth Continue Reading
I Don’t Add Sugar to Pumpkin Spice Coffee Creamer for a Reason
Pumpkin spice coffee creamer sounds like it needs sugar, especially when a full cup of unsweetened pumpkin puree goes into the blender. I don't add any. Sweetened condensed milk handles that part. One can goes in with the pumpkin, bringing Continue Reading
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