The Ice Glaze Method You Can Use To Freeze Fish
If you thought freezing fish was as simple as sticking it in the freezer, think again. While the simple approach works, use ice glazing for the best results.
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20 Creamy Goat Cheese Recipes
Goat cheese enhances any dish it's used in ─ from salads and pies to puffs and a Yoda-shaped cheese ball, here's our pick of the best goat cheese recipes.
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Why You Should Stop Leaving Your Knives In The Sink
It may be tempting to leave knives in the sink alongside the dishes that are piling up, but doing so can lead to a litany of problems down the line.
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Halved Avocados Are Perfect For Serving Fresh Poke In
Even down to the serving and presentation, there are ways to get creative with poke. Give your poke bowl an eye-catching appearance with avocado halves.
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Spice Up Plain Boiled Eggs By Cooking Them In Cajun Spices
When paired with boiled eggs, Cajun seasoning imparts a stunning kick that takes away all the usual monotony. You no longer have to have a neutral taste.
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What Is Lemon Verbena And What Does It Taste Like?
Lemon verbena might not be all that common to you, as far as cooking herbs go. Here's everything that you need to know about the herb lemon verbana.
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Is It Necessary To Rinse Off Canned Tuna Before Eating It?
What's really interesting is how rinsing affects taste and feel. By rinsing canned tuna, you wash away some of the flavors and textures that come with it.
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Steam Spuds Before Baking For The Crispiest Oven Fries
It's totally worth the extra step. For crisp, restaurant-quality 'frites' served straight out of the oven, all you have to do is steam your potatoes.
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Boil Crab Before You Grill It To Save On Cooking Time
When it comes to preparing crabs, grilling is most certainly an option. But before you slap those bad boys on the grill, boil them first for optimal results.
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Turn Your Leftover Cucumbers Into Easy Homemade Freezer Pickles
Turning cucumbers into pickles feels like it should be a time-consuming process, but it doesn't have to be. Freezer pickles are incredibly simple to make.
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How To Spot The Safe-To-Eat Mold On Your Platter Of Cured Meat
They may all be a little ugly, but there's definitely a difference between good and bad molds. Here's what you need to know when it comes to charcuterie.
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Cookie Cutters Are The Secret To Decorating Pie Like A Pro
If you're not feeling particularly creative when dressing up your baked goods, cookie cutters will save the day. With its versatility, you can't go wrong.
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How Long You Should Let Chocolate Settle After Tempering
Making, refining, and working with chocolate is always more complicated that it at first appears. Tempering is important but tricky to get just right.
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Why It Pays To Bake Cookies One Batch At A Time
While it's a good idea to make a big dough portion so you end up with more cookies, you mustn't put too many in the oven at once.
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An Expert Explains Why You Don't Need To Splurge On Pricey Beef For The Best Burgers
Consider how you make and eat a burger and that qualities that make a steak good aren't always going to be the same as what will make great ground beef.
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We Finally Know If Cucumbers Are Fruits Or Vegetables
Being both sweet and savory depending on use, versatile cucumbers walk a fine line between your typical fruits and vegetables. So, where exactly do they fit in?
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For The Easiest Way To Temper Eggs, Break Out Your Turkey Baster
Tempering eggs might sound like a complex and intimidating technique, but with a trusty turkey baster by your side, you can effortlessly use this method.
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For Flavorful Tacos, Heat Tortillas With The Leftover Grease In Your Cast Iron Skillet
You can use that greasy fat to warm your corn or flour tortillas while adding a little savory or sweet touch for your taste buds, depending on what you cooked.
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How To Store Cut Citrus So It Doesn't Dry Out
Fresh citrus can liven up almost any dish. The problem is that once you pierce their skin the clock is ticking. Here's how to increase their longevity.
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Elevate The Umami Levels Of Your Sweet Potato Soup Using Miso Paste
Sweet potatoes are ... well, sweet. So, when you have a big bowl of soup made with them, you might want to balance out the flavors by upping the savoriness.
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Julia Child's Foolproof Batter Tip To Prevent Sinking Fruit In Your Cakes
If you've ever added fruit to a cake, you know how tricky it can be to keep the fruit from sinking to the bottom. This tip from Julia Child is the solution!
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Bulk Up Basic Canned Soup With A Helping Of Nutritional Fats
Spoonfuls of flaxseeds or walnuts can adorn ladled soup bowls, while roasted almonds and hazelnuts can bring warm, earthy flavors to soups in need of extra TLC.
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13 Mistakes Everyone Makes When Caramelizing Onions
From soup to burgers, caramelized onions are a surefire way to amp up the flavor. To make the best version, we list out the mistakes to avoid.
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The Best Cut Of Meat For Beef Schnitzel
Schnitzel, the German delicacy adored by many, demands a flavorful and remarkably thin cut of meat. Here's how to choose the perfect cut.
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Avoid Overworked Biscuit Dough By Baking The Whole Sheet, Scraps And All
They key to fluffy and crumbly biscuits lies in not doing too much, this simple hack helps prevent overworking the dough and potentially ruining your batch.
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Why It's A Huge Mistake To Not Blanch Bones When Making Broth
Making broth may seem simple on the surface, but in reality it is the most important part of any soup. The key to a good broth lies in blanching the bones.
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The Ratio To Remember When Substituting Baking Powder For Baking Soda
When it comes to baking, we all know that being specific with measurements matters a great deal. Substitutions can still be made, but we need to be careful.
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