We’ve all been there: you made too much of a side dish and wound up with more than you could chew. Literally. So you stick it in the fridge and figure that you’ll get around to eating it eventually…but then you don’t, and you wind up pitching your grocery dollars instead of eating them. It [...]
Continue reading about What To Do with All Those Mashed Potatoes
True tortillas are hard to find. When I say “true,” I mean those thick, coarsely corny flatbreads that are made with just water, salt, and corn that’s been soaked in limewater. Limewater is an alkaline solution that transforms the niacin (vitamin B3) in the corn from one that’s normally bound to one we can absorb. [...]
Egg poaching is generally a three-step process: first, you boil water; next, you crack an egg into the boiling water, reduce the heat to medium-low, cover the pot, and simmer the egg for 3 minutes, occasionally skimming a slotted spoon around the edges of the pot to make sure the egg isn’t sticking; finally, you [...]
Eggs used to be one of the bad guys–remember the days of Egg Beaters? Omelettes made with only the egg whites? For a while, it seemed like anyone foolish enough to eat the yolk was asking for a coronary incident. More-knowledgeable heads have prevailed, though, and current research indicates that very few of us have [...]
