Kitchen Tools

There’s a fine line between a perfectly boiled egg (the kind with a creamy-yet-formed center) and an egg too soft to eat, or too chalky … Read more

Most folks make common mistake by thinking soft boiled eggs are just about the time. Take one out of fridge, plop it into some water, … Read more

The first time I used a boiling water bath to fill a jar, it made me feel good: There’s all this steam, and all this … Read more

Expecting good results, you dump in a gallon of water along with some sugar. What do you get? A smelly, rotten egg smell…a lazy mess. … Read more

Volume is imprecise: A spoon measures your seasonings by volume. It doesn’t take into account density. Flaky kosher salt has air pockets between each crystal, … Read more

Because quail eggs are small it takes a little extra care compared to chicken eggs. Not only are the eggs small, they also gives you … Read more

Don’t assume a duck egg is just a larger version of a chicken egg. It’s not. Boiling them for seven minutes typically lead to a … Read more

An air fryer is something you use to create crispy dishes faster. An egg? They’re delicate containers of just-so chemistry, where if you overdo it … Read more

At sea level, most of us learned how long to cook an egg through rote memory: six minutes if you want something runny; seven if … Read more