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
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
Keep your cooking oils and fats from burning with this handy guide, including a chart of the different smoke points of various cooking oils and fats. READ MORE…
Preheat your cast iron skillet. Maybe. READ MORE…
Not all stovetop or oven recipes will work in the Instant Pot, but many will. Here’s how to adapt them.
Plus, other tools we’re snagging at Misen’s Valentine’s Day Sale. I have several Misen pans, and they are top quality.
Just 10 minutes and you can have the best brown butter to add a nutty, deep richness to both sweet and savory recipes.