Scrambled eggs can go from soft and glossy to firm and rubbery while you're buttering toast or pouring coffee. Hong Kong cafés have a way to give cooks more room before that happens. A small amount of starch mixed with liquid goes into the raw eggs Continue Reading
Your Corn Doesn’t Need More Seasoning Before It Cooks: The Flavor Goes Into the Butter After
Corn on the cob often gets seasoned before it reaches the grill or boiling water, but this method saves the extra flavor for the end. Lemon pepper gets mixed into softened butter, then spread over the corn after cooking. The hot kernels melt the Continue Reading
I Haven’t Put Sugar in My Banana Bread for 15 Years: I Use This Instead
Banana bread recipes can call for a full cup of granulated sugar even when several ripe bananas are already bringing plenty of sweetness to the loaf. About 15 years ago, I decided that was more sweetness than I wanted and replaced the sugar with Continue Reading
Those Green Onions on Your Windowsill Are Growing, but the Water Isn’t Feeding Them
Green onion ends can make a glass of water look like a tiny vegetable garden. One gardener put cut grocery store onions on a windowsill and, eight days later, harvested new stalks that had reached more than 12 inches. The roots were in water, the Continue Reading
Your Knife Can’t Tell Where Asparagus Gets Tender, but Your Hands Can
Asparagus often gets lined up on a cutting board so the bottom inch or two can come off in one clean slice. That means guessing where the woody part ends. There is another way that doesn't need a knife. Bend each spear near the bottom and let the Continue Reading
Don’t Add Buffalo Sauce to Cauliflower Before It Bakes, Wait 20 Minutes
Buffalo cauliflower sounds simple enough to make in one step: coat the florets, add the sauce, and put everything in the oven. This recipe holds the Buffalo sauce back. The cauliflower gets a flour and garlic batter first, followed by 20 minutes in a Continue Reading
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