January/February 2009

January / February

2009
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Whipping Egg Whites
When whipping egg whites into a foamy meringue, the usual approach is to start s…
Published: January 2009
Getting Whacked
Getting Whacked
A great skillet should last a lifetime, withstanding decades of normal wear and …
Published: January 2009
Does Butter Make Omelets Better?
Does Butter Make Omelets Better?
Most omelets tend to be slightly rubbery. Could we prevent the problem by adding…
Published: January 2009
Preheat Your Omelet Pan Slowly
Preheat Your Omelet Pan Slowly
The way you preheat your pan is critical to achieving a perfectly creamy omelet.
Published: January 2009
Regular versus Petite Peas
Regular versus Petite Peas
We’ve always been big fans of frozen peas and have seen two varieties in the fre…
Published: January 2009
A Good Egg
The latest from the henhouse are eggs with a high level of omega-3 fatty acids. …
Published: January 2009
Avoid Advance Prep for Garlic
We’re always looking for ways to make our kitchen work more efficient and will o…
Published: January 2009
Boosting Soup Flavor
The usual method for making chicken soup is to cover chicken parts with water an…
Published: January 2009
Tender Time Limit for Chicken
Tender Time Limit for Chicken
Can storing chicken breasts in the freezer for longer than two months negatively…
Published: January 2009

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