Chicken − the Original White Meat
Written by Charleston
I would like to introduce my fowl weathered friend − the chicken. Continue reading
Sort by author: Cheffy, Charleston
Written by Charleston
I would like to introduce my fowl weathered friend − the chicken. Continue reading
Written by Cheffy
It is nearly impossible to serve a great standing rib roast without having a keen eye on your meat thermometer. DO NOT OVERCOOK IT! The fool proof method is to use your oven probe set to 120° shutting off the oven. Continue reading
Written by Charleston
The term "prime rib" is almost always a misnomer, as very little of what is served as prime rib is actually Prime-grade beef. Continue reading
Written by Cheffy
Here are some interesting facts about mushrooms from my good friend Alton Brown. Continue reading
Written by Charleston
Cloudy glassware can be frustrating, but do we really know what is happening to our dishes. In this article, find out Miele's explanation to cloudy glassware and the solution to this dilemma. Continue reading