| Ditch the dull! No images? Click here  How to Sharpen a Knife With a Whetstone There is nothing more frustrating in the kitchen than a dull knife. Not only does it make prep work a chore and your finished product less attractive, but it's also downright dangerous. A dull blade requires more pressure to cut into a food, and can easily slip off of a tough onion skin and into your finger. Ouch. That's where we come in. Get yourself some whetstones (also commonly referred to as waterstones), follow the instructions, and practice. You won't believe the difference a sharp knife can make in your cooking. No whetstones? No problem!  Dull Knife? No Sharpener? Grab a Mug This method creates a new edge that is relatively symmetrical, and it's remarkably effective. Within 30 seconds, you can transform a knife that could barely hack through a potato into one that can effortlessly slice a tomato. Time to hone! Now, hone your skills! Need a new knife? We've got you
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Wednesday, April 22, 2020
How to sharpen your knives
Tuesday, April 21, 2020
Use pantry staples for simple, homemade ramen noodles
| No images? Click here  Easy Homemade Ramen Noodles These bouncy ramen noodles have a delightfully chewy texture and can be made with little more than all-purpose flour and baking soda. We developed this recipe specifically because our other recipes for ramen noodles both rely on bread flour, which seems to be in short supply during this pandemic. So we’ve come up with a relatively simpler approach to homemade alkaline noodles for use in ramen and mazemen. It’s a big step up from dehydrated instant noodles—which are frankly best suited for the broth packets they're shipped with—and an excellent project for those in self-isolation. All told, it’s pretty straightforward if you have a manual pasta roller or stand mixer attachment and some time on your hands. The kitchen essential  Digital Kitchen Scale Accurately measuring your ingredients with a digital scale ensures consistency in your handmade noodles. More of Sho's recipes!
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Monday, April 20, 2020
Homemade chicken McNuggets with sweet 'n' sour sauce
| No images? Click here  Homemade chicken McNuggets with sweet 'n' sour sauce McDonald’s Chicken McNuggets are iconic. Next to French fries, nuggets go hand-in-hand with fun times and Happy Meal toys. But they’re also delicious in their own right, with curiously uniform meat, a deeply savory and salty flavor, and crisp exterior (assuming they haven't gotten overly steamy inside their box). Those qualities make reverse-engineering McNuggets a tall task. Fortunately, McDonald’s publicly lists every ingredient in their food products on their website, so that was a pretty good place to start. True to the original, the nuggets start with chicken thighs, and are fortified with plenty of seasoning. To replicate the crisp, crunchy coating, they're dredged in a dry mixture of wheat flour and cornstarch before double dipping them in a batter. They get double fried, which removes more water from the exterior than a single fry does, making the coating extra-crispy. McNugget clones wouldn’t be complete without a sauce. For this rendition, we went in the sweet and sour direction. Apricot jam and white vinegar are key ingredients, as well as a few sneaky dashes of soy sauce and yellow mustard for color and spicy tang. The kitchen essential  Wire Cooling Rack A wire rack is essential to keep the nuggets crisp without getting greasy during the double-fry process. More Nostalgic, All-American Classics
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