This one is pretty much table stakes for instant ramen hacking but if you put a raw egg in two minutes before the ramen is done (microwave, probably one minute on the stove), then mix it up as soon as it’s done, the white gets cooked but the yolk blends evenly with the broth to make it nice and creamy.

Even 48 can turn out mushy sometimes - personally I can’t stand it when it does so now I stick to 36 hours or less to be on the safe side. I’d rather risk a little bit of chewiness than mushiness.

I love my Instant Pot, but in the 50-55 minutes it would take you to cook the chicken by these instructions, you can preheat your oven to 500, butterfly the chicken, and roast it for 45 minutes to end up with much better flavor and crunchy skin. Of course, after you carve the chicken you should then put the carcass in…

Looks like the smoke point of, for example, canola oil is 400F, whereas its auto-ignition point is more like 800F, so I don’t think you need to worry about that!

I get the same thing. I wonder if they got confused between “save $50, making the Echo Dot free” and “save $50 and the Echo Dot is free”.

I get the same thing. I wonder if they got confused between “save $50, making the Echo Dot free” and “save $50 and…

This isn’t right at all. Sous vide means “under vacuum” which is the exact opposite of “under pressure”. The only point of the vacuum seal is to make the heat transfer from the water more efficient, but the water displacement method as suggested by JeromeAZ is more than sufficient to accomplish this. See for example…

I’ve tried this recipe, and let me tell you, it is so good that the person you’re serving it to would never guess it wasn’t made with dough specially designed for bar style pizzas.

Not necessarily - we just achieve to reach food nerd nirvana and invent the sous vide pressure cooker! Some rough Googling suggests that you would need it to reach about 75 PSI :)

I think the “calories in” graphic, at least, is pretty bogus. Its criticisms fall into two categories: (1) that calorie counting is imprecise because food varies and people aren’t very good at estimating quantities of food, and (2) that calorie counting might systematically underestimate calories in because food…

I don’t know about the “calories available for absorption” thing as the infographic presents it, but in your steak example, you said “fat will render” as an explanation for why the steak will lose weight, but then you said “The calories will be the same”, which is clearly not true if some of the lost weight is…

Adding cream and sugar is likely going to mask any finer shades of difference between these methods anyway. For instance, one reason to brew at a lower temp is to avoid extracting many tannins from the grounds, but proteins in cream bind to the tannins and prevent you from noticing them anyway.

The main reason the emulsion breaks (at least if it’s stable in the first place) is that the noodles absorb water from it over time. By adding more water to it and shaking well it is possible to re-form the emulsion, although I think this is easier to do reheating on the stovetop rather than in the microwave.

I’ve done stir fry this way although I usually simultaneously stir fry small batches on the stovetop while blistering some ingredients under the broiler, then mix everything together at the end on the stovetop. I’ve also done a western version of this recipe where the aromatics that I sautee are just onion, garlic,…

Go to the “Your Account” page, click “Download Order Reports” in the Orders section. Leave the first dropdown as “Items”. For the start date dropdowns, choose January 1st of the earliest year available (which should be the year you opened your account). Click “Use today” for End Date. Then click Request Report. It…

I disagree on the “marginally easier to use”, and I also find foil to be easier to just peel off entirely than to cut with a knife. But I can see how a Rabbit wouldn’t be worth the money and space to everyone.

I disagree on the “marginally easier to use”, and I also find foil to be easier to just peel off entirely than to…

I agree with you that the Rabbit is the best experience - if you have one and it’s handy. But I guess enough people either don’t have the space to keep one handy or don’t want to spend more than a few bucks on an opener that the double hinged style won out. Fair enough - if cost and space weren’t considerations, the…

I agree with you that the Rabbit is the best experience - if you have one and it’s handy. But I guess enough people…

I definitely get that - ours was a wedding present and if we didn’t already have one I’d probably be content enough with a waiter style or wing style opener. But with so many people raving about how the waiter style is the best I was just curious in what way it could be superior.

I definitely get that - ours was a wedding present and if we didn’t already have one I’d probably be content enough…

Thanks, I guess I see how it could be inconvenient if space is at a premium in your kitchen. We keep ours on the counter in a little bowl with the foil cutter and wine corks, so it’s always handy. I think it would fit in some drawers but is definitely not the most compact option.

Thanks, I guess I see how it could be inconvenient if space is at a premium in your kitchen. We keep ours on the…

Can anyone who has used a Rabbit corkscrew and knows how ridiculously easy and fast it is explain why one would go for anything else? I’m just genuinely puzzled. Is it really just because it’s a few bucks more expensive?

Can anyone who has used a Rabbit corkscrew and knows how ridiculously easy and fast it is explain why one would go…