America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
No wonder I have terrible willpower. I’m tired, constantly stressed, and both of those drive me to eat junk all day
I mainly just save my onion, carrot, celery, and garlic scraps. It’s a safe combination. I often add these to chicken bones but it’s not necessary if you’re doing a vegetable centric soup
I’ve listened to the series and agree that they were great. I had watched the TV series and they have different enough plots that they’re independently enjoyable as well.
There’s a handful of lists at that link. Do you have a recommendation? Just their recommended multi pro list?
If anyone uses anti glare coatings, mine specifically say don’t use alcohol to clean them.
What game is the modern take on wizardry? I can’t seem to find it but it sounds interesting
We mostly use them in beef stews and tomato sauces. We dice them up as fine as possible and add them. They seem to disintegrate into the sauces and just add nice umami.