Those chefs practicing molecular cooking (I think that's the proper term these days...) would find this particularly useful, as you often add a tiny amount of a particular additive as a fractional ...
This doesn't work on my hand. What I've always done is:
OK sign - Rare
Spread thumb and index finger - Medium
Spread as above, but touch palm side - Well-done
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Mine broke after three uses. For the same money (or much less, according to Consumer Reports), you can get a real blender.
Definitely a mango lassi.
I only use multitaskers in my kitchen.
Ethylene gas, not ethanol.
A muddler! Of course! It's an Alton Brown-certified multi-tasker. Thanks for the tip.
Those chefs practicing molecular cooking (I think that's the proper term these days...) would find this particularly useful, as you often add a tiny amount of a particular additive as a fractional ...
I'm making a gin and tonic.
Store brand water crackers taste the same at a fraction of the price. I have seen them at many local supermarket chains next to the Carr's.
Certainly, you mean airline food DOES leave a lot to be desired?
How about sharing a sample copy of your spreadsheet?
Coriander!
April Fool! Oh, what?
Whoa, the painted-on blood is kinda scary...
With steps like "make soft caramel," I'm not sure this is really a recipe for home cooks.
Cadbury eggs - bread pudding.
That poem is a limerick.
I want to make short ribs.
"A more knowledgeable staff of cheesemongers?" I'll believe that part when I see it!
This doesn't work on my hand. What I've always done is: OK sign - Rare Spread thumb and index finger - Medium Spread as above, but touch palm side - Well-done
Soft-boiled, please.