There it is
There it is
Same. Why risk it?
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.
JUSTICE FOR FRIED CHICKEN SKIN, A PERFECT SALTY SNACK
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!
Louder for the people in the back!!!!
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!
No, there’s a separate pie compartment! A second tum, just for pie!!!!
Definitely give it a shot! I was so surprised the first time I tasted chickpea broth, it legit reminded me of chicken stock.
Nothing worse than a gelatin booger. NOTHING!
Glad to hear it! :)
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