A.A. Newton
aanewton
12/16/19
3:16 PM
4

Chicken adobo is a forever favorite. So simple and so delicious! I use the recipe in Aloha Kitchen by Alana Kysar.

12/16/19
3:14 PM
2

I just use the tip of my chef’s knife and it works great. But my ex butcher friend can vouch for a flexible thing blade like the filet knife linked below.

12/16/19
3:12 PM
2

You’re not losing half the usable product though! The skin and bones have their own uses, and IMO that’s like the whole point. A big ol value pack of bone-in thighs gets me loads of deboned meat and enough skin to make schmaltz and bones for stock. 

12/12/19
12:24 PM
4

I know this is annoying, but you have to check the temp all over the place: front and back, left and right, top and bottom. This way, you can identify hot and cold spots and check to see how those measurements compare with whatever the dial says. Good luck!

11/26/19
2:11 PM
1

Damn, hell yeah, can’t believe that didn’t occur to me. I still think milk works great (and people are more likely to have it around) but milk powder would also work amazingly well. Great tip!

11/25/19
9:31 AM
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Now this...this I like. I have truly garbage 3D spatial reasoning skills so I always end up rolling my crusts out way too thin because I truly cannot tell how big they need to be. The bag trick would definitely curb that. I’ll have to give it a shot! Thank you!

11/22/19
3:40 PM
11

No, there’s a separate pie compartment! A second tum, just for pie!!!!

11/19/19
12:45 PM
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Definitely give it a shot! I was so surprised the first time I tasted chickpea broth, it legit reminded me of chicken stock. 

11/19/19
12:44 PM
4

Unfortunately I don’t recommend it—canned liquid tastes really strange. Canned garbanzo juice works great for something like aquafaba meringues because you’re covering up the taste with piles of sugar, but it needs to stand on its own here!

11/12/19
12:59 PM
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Oh yeah, that should work fine! The nonfat stuff is just a lot easier to find. 

11/11/19
2:10 PM
2

Malted milk powder is mostly malted barley extract and wheat flour, not straight powdered milk—I don’t think it has enough protein to really stabilize the cream. You could try adding some for flavor, though, I bet it would taste fantastic!

10/29/19
12:48 PM
1

Same! I’ve been roasting veggies for decades and this is definitely one of those “omg where have you been all my life” moments. 

10/29/19
12:48 PM
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I think it would work great, you just gotta really oil ‘em up. You won’t get that hard sear on the cut side like with JimZ’s method, but you could fix that with a quick spin under the broiler!

Quick edit to say that this is by far my favorite way to roast cabbage, and since Brussels are just lil baby cabbages they Read more