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1d ago
inI finally solved my flat cookie issue with an old chilling trick
That overnight chill seems extra, my dough only needs like 30 minutes in the fridge.
1d ago
inSerious question, I began dry-brining pork chops and the debate is heating up
Hold up, you think moisture on the surface makes things crisp? That's the opposite of how it works, the salt pulls the juice back inside so the outside can get dry and sear better.
2d ago
inQuestion about freelance health insurance after talking to a friend
Isn't that just the price of freedom?