As a child, I used to dislike octopus. It tasted fine, of course, but the way it felt in my mouth was always too chewy. It was like eating an eraser. A cooked eraser, mind you, and one that was breaded and fried and dipped in some sort of sauce, but an eraser nonetheless. Not my favorite.
I love jerky because it’s a great source of protein when you’re on those long hiking or camping trips and just need a quick pick-me-up. It’s pretty tasty too, and light enough that you can easily stash away dozens of jerky packs in your bag without weighing yourself down.
Backyard barbecues are a very special event. There’s something magical about getting together with friends and family and enjoying some delicious grilled food that’s prepared right in front of you. One of my favorite dishes is a well-made burger, with a delicious homemade patty and plenty of toppings and condiments.
I’m not always a perfect cook. I don’t think most of us are, but I know for a fact that I’ve burned more than my fair share of dishes. While the wasted food always makes me feel bad, I used to dread cleaning up even more. I absolutely hated scrubbing fruitlessly at the pot or pan in which I had just ruined a dish.
Growing a restaurant isn’t easy. You’ll hear lots of dire stories like “you’ll never make a profit in your first year” or “almost all restaurants fail.” The truth is, while it’s common to struggle, almost 80% of restaurants weather the first 12 months and continue to grow and serve delicious food.
Acid is a pretty important topic that we very rarely talk about. As much as I like to add a little bit of lemon juice to everything, it doesn’t always go over well. While my dishes taste wonderful, my guests who are prone to acid reflux would very much prefer that I increase the pH of my cooking.
I”m a big lover of all foods fried. Whether we’re talking donuts, chicken, or tempura, I’m always down to partake of food that’s fresh from the frier. When it comes to leftovers, however, I’m much less interested. After even just a few minutes, fried food can lose its crunch and become a disgusting, soggy mess.
I was shocked to discover that one of my friends thought she couldn’t make muffins without a muffin tray;a type of pan used for baking muffins. The muffin batter is poured into the individual pockets and as the muffin bakes, a top forms over the pocket while the base of the muffin is baked in the shape of the cup.
While these special baking pans make creating muffins a whole lot easier, they’re not integral to your enjoyment of the small, round breakfast cakes. Why miss out on the enjoyment of making muffins, even without a muffin pan? If you’re unsure how then here for you is our guide on how to make muffins without a muffin pan.