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Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edge
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J. Kenji Lopez-Alt:
Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat,J. Kenji Lopez-Alt:
The higher the temperature you use to cook, the faster energy is transferred, and the less evenly yJ. Kenji Lopez-Alt:
Your goal when searing a steak is to make sure that the temperature and evaporation buckets are asJ. Kenji Lopez-Alt:
Different hot sauces fulfill different needs, and I wouldn't want anyone to live in a world in whicJ. Kenji Lopez-Alt:
Though hot sauce preferences are personal, I'm pretty open to all styles. All except stunt sauces,J. Kenji Lopez-Alt:
It's good to recognize your flaws, but it's also good to recognize your skills.J. Kenji Lopez-Alt:
Ham and cheese between two slices of bread do not make a great sandwich. But add some creamy mayonnJ. Kenji Lopez-Alt:
Like a good grilled cheese, a good quesadilla is one that takes its time cooking, for a thoroughlyJ. Kenji Lopez-Alt:
Evaporated milk is a highly concentrated source of milk protein micelles - bundles of proteins thatJ. Kenji Lopez-Alt:
Now, normally I do all my research on existing recipes before I start working on my own version.