Technique, substitutions, seasoning, heat control and fixing everyday meals when something goes wrong.
Home cooking centered on understanding what happened, not just replacing the recipe. Equipment, ingredients and taste can lead to several equally good solutions.
I have a small-pot rice routine that is very reliable for two servings. When I double it in a larger pot, the bottom gets softer while the top is still a little firm. I assume simply doubling water and time is the wrong...
My oven's broiler gives lovely color to cheese and vegetables, but the surface can scorch while the middle is still lukewarm. I'm trying to use it as a finishing step after cooking most of the dish through, rather than a...
Chicken cooked for dinner is juicy, then turns dry and stringy when I reheat it for lunch the next day. I've tried shorter microwave bursts, but the edges still overcook before the middle warms. I'm considering slicing i...
Leftover pizza at work, no oven and only a microwave plus a small stovetop. The microwave gives me hot rubbery crust; I miss the crisp bottom. At home I've had luck warming slices in a covered skillet over low heat, then...
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