At the recent Detroit Free Press Wine & Food Experience, local chefs James Rigato and Doug Hewitt provided a cooking demo on fish butchery and cooking. Part of the demonstration involved cooking fish ...
Dry-brining fillets‌ works wonders, making cooking a breeze and yielding unforgettably succulent results. By J. Kenji López-Alt The process of resting salted poultry, steaks or chops in the fridge ...
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