But a dollars worth of canola oil would be like half a bottle...

Well I was presuming you weren’t using the entire bottle...

Every recipe lies about how long the onions will take to get glassy or caramelized or whatever the recipe calls for.

If you’re baking cookies, use parchment paper instead of greasing if you’ve got a baking sheet that isn’t non-stick.

If you are spending $5 on EVOO it’s probably not EVOO, even if it says it on the label.

Soooo much easier in the oven! Try it and you will never go back. I do average thickness salmon fillets 7, 8 min. tops at 400 and they come out perfectly. You may have to experiment to get it to your liking, but better slightly undercooked than dry.

Packet cooking is great. I sometimes need to par- cook the harder stuff like potatoes when I cook them with fish and julienned veggies

Try lower heat?

Oh, interesting. That’s one of those techniques that terrifies me, to the point it makes me skip weeks on meal services. I’m sort of transitioning from “I can make things to feed myself” to “I can make things that I think taste really good,” but paper and fire still kind of freak me out in a way that tinfoil doesn’t.…

I went through this phase where I was constantly baking salmon in parchment with various sauces. Also good, with limited cleanup.

You know, I’ve never actually tried that. I’ve always cooked salmon in a pan or on the grill, even before Blue Apron. That sounds really good (and also less messy), and I think I’m going to need to try it.

Only kids would end up full after one of her meals, so I’m not surprised that a lot of her recipes are geared for fancy kids’ parties.

Pro tip, line a baking sheet with foil, brush the salmon (or any fish for that matter) with a little olive oil and whatever seasoning you like and bake in the oven at 400 for about 8-10 min., depending on the thickness. We eat fish several times a week, it tastes better this way and is so much easier to clean up. BA’s…

I laughed the time she was preparing several dishes on her show for her daughter’s first birthday party. It looked like enough for maybe eight people, but then at the end you see several dozen at the party in her yard. That’s Malibu for you.

They expect you to carefully follow the recipes as written. This includes details that many people ignore like what temperature to heat the pan and approximately how long it takes to cook the ingredients. One of the biggest challenges with writing and developing recipes is the natural tendency for people to deviate…

The problem is, many homes are not cooking-based. You need an oil, but most people only go for one oil. It’s better for that to be olive oil, given the multi-uses.

I use and like Blue Apron, but the smoke detector problem is real. I struggle with it the most with salmon, of all things.

As a pushback to those reports of Ellen’s staff - a good friend of mine has worked for her for 12+ years and absolutely adores her. She’s been super supportive, always paid well and been flexible about my friend’s pretty severe health problems over the years. And there’s been very little turn-over in her department…

I generally suck at baking, but another tip is to put the pan or cookie sheet you’ve greased/floured into the fridge for a bit before adding your batter or dough. Helps to keep the non-stick layer you’ve made more durable and effective.

JESUS