It’s sometimes hard to know when food needs to be tossed, or when it’s perfectly safe to salvage. Real Simple Magazine de-mystified the process with this handy chart, which incorporates advice from the USDA, food scientists, and food manufacturers.
cumin-scented quinoa and black rice. tastes fancier than it is complicated. [used regular, whole foods quinoa i already had and black jasmine rice from grocery bulk dispensers. skipped the avocados because i was poor.
The Five Mother Sauces Every Cook Should Know - Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise was added
Make Your Own Organic Pumpkin Spice + Never Look Back
How to Hard Cook Lots of Eggs at Once. In the OVEN! Possibly the best part of this whole operation is the texture of the eggs: They're creamier than if they were boiled—maybe the best hard cooked eggs we've ever had.