Flickr:alachuacountyIf you've recently been gifted an Instant Pot, you might have no idea how to spruce it up when it's gotten dirty. You definitely need to know how to clean Instant Pots because they cook your food, and anything in food prep and cooking needs to be properly cleaned and sanitized to be safe. There are a few guides online about cleaning your Instant Pot, and we've compiled cleaning tips here, whether you want to do a DIY deep clean with a simple hand wash or by putting pieces of the electric pressure cooker in the dishwasher. Grab your baking soda, a few cups of water, a microfiber cloth, and your best deep cleaning supplies. Instant pot recipes and pressure cooking delights are calling your...
This is just an awesome, simple pork rub that can be used to season any pork chop. It gives it great flavour and colour, and if you throw in a knob of butter at the end it also forms a zero-effort, tasty sauce. A super-handy recipe to know! For my everyday pork marinade, see here. Pork rub This recipe is one of those that I think of as a “life essential” because it’s an instant, no-brainer way to add bags of flavour to pan-fried pork. But I always hesitate to share it, thinking, “Meh! It’s too easy!” I mean, the recipe directions would be: “Mix. Use.” I’m joking. Well, sort of! Those are the directions for the pork rub. But...
I eat chocolate just about every day, the darker the better. But surprisingly, I’m not a huge fan of chocolate desserts. In general they are too sweet, too rich, and just too plain heavy; a great dessert should leave diners groaning in ecstasy, not pain! And for those trying to cut back on refined sugar, most chocolate desserts are simply non-starters. The exception, though, is chocolate soufflé. Chocolate soufflé is a dessert rarely encountered these days outside fancy restaurants of the old-school persuasion. It has a reputation for being hard to make and finicky. Really, though, nothing could be further from the truth. If you can beat an egg white and use a timer, you can make a chocolate soufflé....
When it comes to slow cookers and crockpots, most folks either love them or they hate them, period, or, they neither love nor hate them, they use them due to circumstances beyond their control. I've heard all the reasons in favor, against and in between. Trust me when I tell you, I understand. I neither love nor hate mine. I simply recognize it for what it can do and do not try to make it do the things it cannot. The machinations of making ribs in a slow cooker never seemed right to me -- kind of like trying to fit a square peg into a round hole. I've seen people bend entire racks, slice and stack sections, even cut...
Here’s a simple yet totally fine-dining worthy elegant White Wine Sauce for fish. I’ve served it with snapper but it will go with just about any fish that can be pan fried. But don’t limit yourself to just fish! This creamy wine sauce will go beautifully with chicken, pork, and crustaceans (shrimp/prawns, lobster, crab). White wine sauce for fish This is a beautiful sauce for fish that looks and tastes elegant and sophisticated, but is actually incredibly easy to make (you’ll be shocked). I exaggerate not when I say it’s fine-dining worthy. And in fact, we do deploy a simple little restaurant technique to make this wine sauce beautifully glossy with a luxurious mouthfeel. So, I feel very justified standing...
