You can apply these techniques to anything that benefits from caramelization. Now that you know those secrets, I'm going to leave you with two tips and one recipe.
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There is a cut of beef that's every bit as tender and flavorful as those expensive cuts but often half the price. I'm referring to the flatiron steak.
The methods in these articles break away from the traditional bread making techniques that seem to fill nearly every cookbook published. It wasn't obvious to me first, but these recipes have two...
White rice starts as brown rice but then has all the "good stuff" stripped off. I'm just going to give you the basic reasons brown rice is better and then give you some suggestions for what to do...
No matter what recipe I followed it always came out the same. I stopped making bread regularly because I thought I just wasn't good at it- that is, until I figured out the secret.
I actually set out to make a bean and bacon soup. When I checked the pantry I didn't have any white beans but did have some aduki beans. Why would I have aduki beans, you might ask?
