Kitchen Tools

When we drop a full chicken into the oil, we get nervous when the bubbles comes up too quickly. As soon as the oil begins … Read more

Sausages are also all about pressure. When they’re cooked deep, you has to deal with internal pressure within the sausage itself. If it’s not done … Read more

When your chicken nuggets is frozen, throw them in boiling oil and out comes…soggy chicken nuggets? Burnt chicken nuggets? Why is that? It’s because you … Read more

When attempting to re-create something that’s traditionally fried in oil by using an air fryer, you always wonder: Won’t it take me thirty minutes instead … Read more

What if you throw some chicken breasts in the pan and realize that after just a few moments they’re already deep-crisp-brown on top, even though … Read more

Very Lean: Pork tenderloin is a lean meat with almost no fat. Because heat penetrates by thickness rather than by mass, it’s easy to overcook … Read more

Frying white fish is nerve-racking; if you don’t do it just right the fillets will be too delicate and fall apart or they’ll get all … Read more

Based off thickness, target crispness, and temperature, this calculator (above) transforms your previous deep-fry timing into air-fry timings. That’s why you’re using this thing: Because … Read more

Deep frying is such a straightforward act of courage: Set your timer. Toss some chicken in a vat of hot oil. When you can’t stand … Read more