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Found 7 result(s) for "cooking"
Why isn’t an oven tray the same at the front and back?
With convection (fan) cooking, the tray has a correct orientation: slide it in with the beveled edge toward the back (toward the fan) for better airflow and more even browning.
Add Garlic Late to Avoid Burning
Garlic burns fast due to its sugars and low mass. Add it when the oil has calmed down, not when it's ripping hot.
Salt Eggs at the End, Not the Beginning
Salt accelerates protein bonding in eggs. Add it too early and they turn rubbery. Salt at the end for creamy results.
Why Pasta Water Must Be Salted
Salt your pasta water like a mild soup - it is physics, not just tradition.
Salt Your Onions to Speed Up Caramelization
Salt draws water out of onions through osmosis - they brown faster instead of steaming.
Check eggs in 30 seconds: The water test shows how fresh they are
Drop an egg into cold water: sinks flat = fresh, stands upright = use soon, floats = toss it.
Always Heat Your Pan Before Adding Oil
Cold pan + oil = sticking. Hot pan + oil = perfect sear. It's physics, not magic.