Category: basically / techniques – How to Cut Onions Without Crying Like a Baby

Before we get into how to cut onions without crying, let’s discuss why onions make us cry in the first place. As onions grow they absorb sulfur from the soil and convert it to amino acids. When their cells are damaged (i.e., when the onion is sliced), those acids come into contact with enzymes that – How to Cut an Onion, With Videos for Thinly Slicing, Dicing, and Cutting Into Rings

Cutting an onion can feel like trying to escape a maze, blindfolded. One wrong turn—or slice—can send you swiftly down the wrong path. And then there are all of the different verbs—you can slice an onion, chop an onion, dice an onion, cut an onion…. What is all what?!  We say: Enough already! Let these – Make Caramelized Onions in the Oven, Save Yourself From Stirring and Sweating

I don’t love babysitting (to those I’ve babysat: it’s not you, it’s me!), which is why I rarely make caramelized onions on the stovetop. The process, while rewarding and worthwhile, takes vigilance, patience, and optimism—three virtues I cannot claim on any given weeknight (or, um, any day of the year). What I can do with – All About Eggs! How to Buy Them, Boil Them, Fry Them, Scramble Them, and Bake With Them

Eggs are an ingredient with superpowers: They’re versatile, adaptable, and transformative, all contained in little packages. But how much do you really know about that carton in your fridge?  Did you know, for example, that the hue of the eggshell—white, blue, green, or, the most common, brown—is determined by the breed of hen it came – How to Whip Egg Whites Like Some Sort of Magician

It’s magic, really. When whisked vigorously, the proteins in egg whites denature and form new bonds, creating a tight network where air is trapped. These bubbles bring lift and lightness to mousses, sponge cakes, and meringues.  But it’s not all fancy desserts: Whipped whites offer height to pancakes and waffles and can turn a regular – Finnish Pancakes Are Somewhere Between Crêpes, Pancakes, and Heaven

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. When I was growing up, we had a – Tips for Easy-Peel Hard-Boiled Eggs

Why can’t all hard-boiled eggs be easy-peel hard-boiled eggs? For a food that seems so simple to make (eggs + water), boiled eggs can be utterly infuriating—especially when it comes to the peeling. You’ve been there: All that’s standing between you and egg korma (or egg salad) is a bunch of just-boiled eggs and yet – Make Creamy Scrambled Eggs With This One Simple Trick

If I asked you, “When do you add salt to your scrambled eggs?” you might not even know the answer. Do you add it when you whisk the eggs, when they’re in the pan, or when they’re on the plate and your bread has sprung up from the toaster? Maybe it’s so instinctual that you – Molly Baz’s 4-Step Checklist for Saving a Mediocre Meal

Here’s an example. In the book, there’s a recipe for Coconut Shrimp with Chickpeas and Basil. The first version I made, when developing this recipe was overly fatty and rich (coconut milk will do that) and the final dish tasted bland. To fix it, I bumped up the sambal and added honey to balance out – You Need A Small Rolling Pin If You’re Serious About Making Dumplings

Along with perseverance and practice, there is one other weapon that can take your dumpling game to the next level: a small dumpling rolling pin. Sometimes called a “Chinese rolling pin,” it’s like a regular rolling pin but shorter and thinner. While I was in Hong Kong a few years ago, I wandered into a

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