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Food chat: Not all salt works well for all occasions

Food chat: Not all salt works well for all occasions The Washington Post FacebookTwitterEmail Salts.Photo for The Washington Post by Tom McCorkle The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: I now have regular table salt, kosher salt, and salt that you grind in a salt grinder. With the addition of the salt grinder, I am never sure what is the best type of salt to use in any situation. Can you help? A: My go-to is Diamond Crystal kosher, which dissolves well. I typically don t keep table salt around, as bakers especially say it can contribute a harsher more chemical flavor to dishes. If you want something finer, maybe go for fine sea salt over table. It s a good all-around option. I would use the salt grinder to grind larger flakes for finishing dishes.

Food chat: Freeze those leftovers ASAP so they ll stay fresh longer

Food chat: Freeze those leftovers ASAP so they ll stay fresh longer The Washington Post FacebookTwitterEmail Turkey makes great leftovers, but plan to eat it within a few days.Photo for The Washington Post by Tom McCorkle The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat. - - - Q: My husband roasted a turkey breast on Christmas, so he d have lunch for the week. We went to use it four days later for soup, and it looked like it had already gone bad. What s our best move next time? Trying to just get a smaller cut from the butcher or freezing some for soup and eating the rest in a few days? My husband always complains that he doesn t know what to have for lunch and this seemed like a good option!

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