Serious Eatsflipped into Equipment16 hours agoThis Chinese Soy Sauce Trick Adds Big Flavor to Rice, Chicken, and More in Just 10 MinutesSerious Eats - Genevieve YamI can’t remember a time when soy sauce wasn’t a staple in my kitchen. Like many Chinese families, my parents kept both light and dark soy sauce in our kitchen for cooking, and I do the same today. Soy sauce is delicious as-is—it’s smooth, sharp, and salty, with a subtle funk. But you can give it …
Serious Eatsflipped into Equipment1 day ago3 Food Recalls You Should Check Your Kitchen for Right NowSerious Eats - Amy McCarthyRight now, keeping up with every new food recall feels like a full-time job. After a summer packed with lettuce recalled due to a Cyclospora outbreak, fruit bars possibly tainted with shards of broken glass, and eggs recalled amid a Salmonella outbreak, the hits just keep on coming. Over the course of …
Serious Eatsflipped into Equipment1 day agoServing Chocolate Cake to Kids? Here’s How Much Caffeine Is Actually in a SliceSerious Eats - Irvin LinCaffeine remains heat-stable up to 460°F (238°C), a temperature higher than the typical range used for cooking and baking, which is 300 to 425°F (149 to 220 °C). That means recipes containing coffee, tea, or espresso powder do have some caffeine. However, the amount is typically less than half a …
Serious Eatsflipped into Equipment1 day agoThe 10-Second Fridge Fix That Makes Storing Raw Chicken SaferSerious Eats - Genevieve YamThe safest place to store raw poultry is at the bottom of your fridge, which prevents raw chicken juice from dripping onto produce or other food below. If storing your chicken at the bottom of your fridge isn’t an option, keep packages of raw chicken in a large bowl, food storage container, or …
Serious Eatsflipped into Equipment2 days agoI Never Skip This Effortless Trick for Crisp, Crackling Chicken SkinSerious Eats - Laila IbrahimSeasoning chicken with salt in advance and refrigerating it uncovered gives the skin time to dry, helping it brown and crisp more effectively during cooking. As the salted chicken rests, it also dry-brines, seasoning the meat more evenly at the same time. The appeal of skin-on chicken is in the …
Serious Eatsflipped into Equipment2 days agoWant Better Roasted Broccoli, Mushrooms, and Tomatoes? Stop Following These 4 Cooking RulesSerious Eats - Laila IbrahimWe all grow up with bits of conventional wisdom we absorbed without thinking. I still won’t go outside with wet hair because I can hear my mom’s warnings about “catching a cold,” even though science says otherwise. Vegetable cooking has its own version of that: advice repeated so often it starts to …
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