Kitchen Hint of the Day!

July 21, 2013 at 11:19 AM | Posted in baking, Kitchen Hints | Leave a comment
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If you want the lightest popovers every time, puncture them with a fork when you remove them from the oven to release the air inside.

Kitchen Hint of the Day!

June 25, 2013 at 9:24 AM | Posted in grilling, Kitchen Hints | Leave a comment
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Don’t throw away that old oven mitt, put it to good use! The old oven mitt makes an ideal holder for barbecue utensils. Use it’s hanging loop to attach it to your grill and insert tongs or anything else you need.

Kitchen Hint of the Day!

June 16, 2013 at 11:27 AM | Posted in grilling, Kitchen Hints, shrimp | Leave a comment
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When grilling shrimp, always thread them onto the skewers lengthwise, so they won’t curl on the grill. They’ll also be less likely to fall into the fire.

Kitchen Hint of the day!

June 15, 2013 at 9:21 AM | Posted in fish, grilling, Kitchen Hints | 2 Comments
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Grilling fish is always a drag because the skin inevitably gets stuck to the grate- particularly when cooking salmon. Avoid this by placing a lemonsfew thin slices of lemon or lime on the grill, and then the fish on top. Not only will your cleanup be easier, but the citrus flavor will also taste great with the seafood.

Kitchen Hint of the Day!

June 14, 2013 at 9:27 AM | Posted in fish, grilling, Kitchen Hints | Leave a comment
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If you plan on grilling fish, be sure to purchase steaks that are at least one inch-thick. Fish dries out very quickly on the grill, so the thicker the better. The skin should be left on fillets while grilling and removed after they are cooked.

 

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The Saboscrivner is a librarian who writes about food in Orlando, Florida, and beyond. I was inspired by Chew, a brilliant, bizarre, food-obsessed comic book series about characters with food-related super powers. Creators John Layman and Rob Guillory introduced their saboscrivner in Chew #3 with a description: "[A saboscrivner] can write about food so accurately, so vividly and with such precision – people get the actual sensation of taste when reading about the meals [he] writes about."

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