Kitchen Tools

Cooking a rack of lamb at home is always uncertain. It depends on many things, such as how your oven distribute heat. Do you want … Read more

The cure’s effect on belly is key to making maple bacon. First, it season and pulls moisture from the belly via the salt. Cure #1 … Read more

So what’s the magic number? When will that pork belly turn from bland and potentially dangerous to delicious and ready for slicing? The truth is: … Read more

Crepes are only as rich or healthy as the ingredients in them and the number eaten. A light version use flour, milk, and eggs to … Read more

There’s not a lot to making your own sauerkraut besides the salt. Use too little and it will be mushy and questionably edible, use too … Read more

Here’s the thing about homemade pastrami: It all begins with one basic question: How much salt and nitrite do I need to get to the … Read more

Making your own bacon requires attention to detail. The balance between sweet and salty is naturaly about little adjustments in the cure itself. This dry … Read more

The way it works is that Denmark has a points-based route for skilled workers, but it’s not a puzzle where one thing gets all the … Read more

How much butter? How heavy should the dough be? What happens when they’re combined and put under pressure? Those are some of the quiet variables … Read more