by Casey Barber
March 22, 2010
“Why is it worth taking the extra two minutes to truss your chicken? By pulling the wings and legs close to the body, you’re creating a nice little package that allows the constituent parts to cook more evenly�the wings won’t be flopping around with the tendency to burn, and the more uniform shape will insulate the drier white meat portions from overcooking.”
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by Casey Barber
October 19, 2009
“Pie crust is one of those things that causes irrational fear. Even certain seasoned cooks I know quail at the thought of making one by hand, when it can be pulled together almost instantly with a food processor and only a little longer without. All you need is super-cold butter and water and you will not fail.”
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