We've all made the mistake: after using a cast iron skillet, we let it sit, with the good intentions of enjoying our food while the food is still hot. Instead, perhaps we should have let the food rest a minute or so- about the amount of time it … [Read more]
KITCHEN TIP OF THE DAY: REMEMBERING MAILLARD- NATURE’S NON-STICK
The Maillard reaction is one of the most convenient and flavorful effects of introducing heat to proteins. During this process, as the amino acids found within meats are introduced to heat, they begin to denature and rearrange themselves. This not … [Read more]