aanewton
A.A. Newton
aanewton
Sep 16
1

It should work great with any/all of those since they’re so starchy!

Sep 16
2

Funny you should mention roasted red peppers—as soon as I finished shooting the photo for this post I was like “...should I try this with the rest of the prop peppers I bought??”

Apr 24
1

I feel like people have been doing some serious fugue state shopping recently, myself included...

Apr 24
6

Yes, I talk about it in the “It’s embarrassingly easy to make tofu taste amazing” section. Basically it makes crispy tofu super, super easy by dehydrating the surface a little bit. Way faster than pressing too :)

Dec 16
4

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

Dec 16
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.

Dec 16
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. 

Dec 12
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!

Nov 26
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!

Nov 25
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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!

Nov 22
11

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

Nov 19
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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. 

Nov 19
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!

Nov 12
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Oh yeah, that should work fine! The nonfat stuff is just a lot easier to find.