½. bunch fresh cilantro.
Instead of a dinner "party," it is a dinner "caucus."Maybe the number of hate crimes and of deaths caused by mass shootings should be placed on daily menus.. Editor's note.
This story was originally published in December 2022.Achieving the perfect, golden brown crust on a thick and juicy ribeye steak, a crispy and lacquered skin on a whole roast duck, or a smoky and juicy side of salmon is easier than you think.The key is to start with a completely dry surface, and you can achieve that simply by letting the meat chill in the refrigerator uncovered for a few hours prior to cooking.. Why should you air-dry meat before cooking?.Most meats sold in grocery stores are packaged in airtight containers, which are great for locking out unwanted odors and slowing the rate of oxidation.
The problem is that these packages also trap in moisture, which is the enemy of browning and crisping.. A dry surface is more likely to crisp, brown, and caramelize.Moisture on the surface must evaporate before browning is able to happen, and if you wait until you cook the meat for it to dry, oftentimes the protein will be overcooked by the time the surface is dry enough to take on color.. What meats benefit from air-drying?.
Beef, pork, and lamb form a better crust, while keeping the interior juicy and tender, when the surface has been air-dried for at least a few hours.
This works for both large cuts like prime rib and also small individual cuts like lamb chops or pork chops.Peychaud’s bitters.
dry sparkling white wine.thin pear slices.
In a large, ice-filled wine glass add vodka, velvet falernum, and bitters.. Top with sparkling wine and a splash of club soda.. Garnish with star anise and a few pear slices.. About this recipe.The Spiced Pear Spritz is a fragrant winter refresher made with pear vodka, falernum liqueur, Peychaud’s bitters, sparkling wine, and club soda..
(Editor: Budget Steamer)