It can be a challenge to use up bunches of herbs before they go bad. Here are some great ideas.
Have you wanted to take a full rack of spareribs and trim it down to a St. Louis cut? Well, let’s discuss what spareribs are in the first place. Spareribs are taken from the belly of the pig and are longer than their counterpart baby back ribs.
Source: How to Trim Spareribs
Light, brown, turbinado, muscovado, and more.
Along with steaming, blanching vegetables is a basic technique every cook should know. Briefly boiled and then plunged into ice water, these bright and tender-crisp vegetables may be used in crudité platters, salads, sushi rolls, and stir fries, or refrigerated or frozen for later use.
Source: How To Blanch Vegetables
Cast iron skillets are one of our absolute favorite pans to cook with when we’re in the kitchen.
Source: How to Clean a Cast Iron Skillet
Another great Prime Day deal is the Anova Precision Vacuum Sealer for $64.96. Vacuum sealing food makes things so much easier, especially going from the freezer to the Sous Vide.
David Olkovetsky, founder of knifemaking outfit Artisan Revere, on rubber cutting boards, mineral oil, and the evils of dishwashing your knife.