Frying

Yes, you can. The problem is that the potatoes start absorbing water, and you end up with a really runny mash that’s difficult to flavor (as most people

We want a big juicy burger that most definitely fits the entire size of the bun! So why does this happen? Generally, beef, poultry and fish shrink about

Just like sushi, risotto needs to retain its sticky consistency. Washing the rice strips off the starch that’s the key element to maintaining that classic creamy texture. Do

We use temperature ranges because every gas grill is different, but you are usually safe with the middle temp: 250°F for low, 350°F for medium, and 450°F for

The Bottom Line. Sweet potato fries are slightly higher in calories and carbs than French fries but also high in vitamin A — giving them a nutritional edge.

How do you fry tofu without it sticking? Tofu has a tendency to stick to the pan—hard. Of course, scraping it off the bottom of your pan will

The problem was likely due to the pressure these cooks were under, because in the real world (as opposed to reality television), scallops are just not that hard

If you want to use lava rocks, you’ll have to convert a gas grill, not a charcoal one. … Adding lava rocks to your gas grill can help

Boiling does kill any bacteria active at the time, including E. coli and salmonella. But a number of survivalist species of bacteria are able to form inactive seedlike

The function of wine in cooking is to intensify, enhance, and accent the flavor and aroma of food – not to mask the flavor of what you are