Table of Contents Forums Dictionary Recommended Reading Marketplace Giftshop What I Ate Michael's Blog
Latest Post on Michael's Blog: Fall Television Season 2015 Grid
Test Recipes
Recipe File
Equipment & Gear
These days when I reach for a spatula to turn food in a pan, I've been finding myself grabbing the GastroMax Slotted Turner more often than not. Tina bought this spatula for me after months (or maybe years) of listening to me complain about our various spatulas. After buying the GastroMax Turner, my complaining has stopped.
Twelve years ago, I wrote an article comparing plastic and wood cutting boards which may be why one of the most frequent questions that I get is what cutting board do I use in my personal life. For the last six years, I have been using cutting boards made by Epicurean Cutting Surfaces and my wooden cutting boards haven't come out of storage for years. Here's why I like the Epicurean boards.
Equipment & Gear
Kitchen Notes
The surface on which you cut your meat, poutry, fish, and vegetables is as important as the knives you cut with. In this article, I'll examine some of the important considerations when choosing a board.
In several articles, I've mentioned the need to brine chicken or pork to produce juicier, more flavorful, and tender cooked meats. The net effect of brining is to infuse the meat with extra salt (and sometimes sugar and other flavorings) and water. But how does brining work? In this article, I examine what happens when you brine.
About CfE Contact User Agreement Privacy Policy FAQ's In the Press Write for CfE