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Thaw Large Food in Refrigerator or an Ice Bath
Frozen large foods like turkey warm slowly and unevenly, so they should not be left to thaw at room temperature. Plus oftentimes their outer part might be warm enough to be susceptible to bacterial...
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DIY: Jolly Ranchers Lollipops
Here’s a link to a full tutorial on how to make these beautiful and tasty pops. The post DIY: Jolly Ranchers Lollipops appeared first on Joy Bin.
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Cork Gets a Second Life
“… the easiest craft ever.” [Shine Your Light] The post Cork Gets a Second Life appeared first on Joy Bin.
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Empty Tic Tac Boxes for Travel Spices
Give those Tic Tac boxes a second life! [Skruben] The post Empty Tic Tac Boxes for Travel Spices appeared first on Joy Bin.
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Stir the Pot Before Poaching an Egg
You want a perfect poached egg, and not an egg-drop soup, right? Well, then stir the pot! That will result in a phenomenon known as Ekman pumping, where the fluid in the center of a pan has lower...
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“Keshiki Bonsai: The Easy, Modern Way to Create Miniature Landscapes”
Here’s a great new book from Timber Press that gives detailed and beautifully illustrated lessons in Keshiki bonsai, “a revolutionary approach that involves creating living pieces of art using readily...
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How to Make Herb Salts
Here’s an interesting way to preserve herbs, the way they do it in Sweden and other Nordic countries. Pulse fresh herbs—…from thyme and fennel to garlic leaves—in a food processor until fine, then...
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Mold Perfect Hamburgers
Do you want to know how to shape hamburgers into perfect patties? Here’s a clever solution that uses a lid from a can. [Savory Sweet Life] The post Mold Perfect Hamburgers appeared first on Joy Bin.
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On the Freshness of Butter
Fresh butter can make or break a recipe. To make sure you have a good butter on hand, make a slice through it, and look at the color. If an outside color is different from an inside one, the butter is...
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Improve Flavor with Gray Salt
What’s the main ingredient in pickling? Salt. The gray unrefined salt (gros sel in French) is the best kind for pickling, and it cannot be substituted by a table salt. Gros sel is also great on meats...
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