In all likelihood, you aren’t some mustache-twirling millionaire who enjoys throwing out food. You’re probably like the many Americans who simply don’t get around to eating certain things before they go bad.
Typically, you probably see a lot of wasted space in a fridge or freezer. Packaging is bulky. We have the luxury of spacing things out. But that’s not the case today. We probably all need to organize our quarantine supplies.
Zucchini is surprisingly fine to eat once it’s gone a bit floppy, and it goes floppy quickly, so that’s important to know. If your zucchini has become just a tiny bit soft, you can typically cut it open to find that the inside is still bright white, crisp, and ready for use. So don’t judge your zucchini by its firmness: look on the inside.
Restaurant professionals know this secret and it’s why their bacon is better than yours: cake each piece of bacon in a thin layer of flour before cooking. It makes it crispier.
We are in the thick of picnic season, hiking season, camping season and coolers-on-the-beach season. In other words, it’s a time when you need foods that travel well, and fit conveniently into ziplock bags or wrap up nicely in some foil. You’ll likely be making plenty of sandwiches this summer. The sandwich is a funny […]
There’s a reason “prep cook” is an entire job that chefs pay someone else to do.