How to Fry an Egg

Heather says:

Today we’re covering fried eggs -as new projects to procrastinate develop- I’ll also address: scrambled eggs, omelets, frittatas, quiche, and my as yet unnamed hybrid of the three techniques that feeds my family on a busy evening when I have no interest in effort.

Roast Some Turkey Necks for Awesome Stock

Heather says:

Want to take your Thanksgiving recipes up to the next level? You can get started now by buying and roasting turkey necks to make stock. Want to get a jump on your Thanksgiving prep? Go ahead and make your roast turkey neck stock now and freeze it for your Thanksgiving recipes*.

Why Does My Chicken Stock Taste Like Water?

Heather says:

I cheated. I’m using a Google query for today’s question:

Why does my chicken stock taste like water?

The answer is pretty straightforward, you probably used -wait for it- too much water. For every pound to pound and a half of chicken bones, you should use no more than 6 – 8 cups of water.

How to Poach an Egg

Heather says:

We’re huge fans of eggs in our house, with growing kids and a busy schedule, they are one of the fastest and most economical forms of protein we keep on hand. Throw in the fact that there are hundreds of ways to cook eggs and we’re sold.

How to Butterfly or Spatchcock a Chicken

Heather says:

Did you know there’s a way to increase the amount of crisp skin on your chicken while decreasing the cook time? I tell the truth, you just use a five minute technique called Spatchcocking -that sounds dirty, doesn’t it?- or butterflying and you’ll greatly increase the surface area of your roast chicken.