🍔 15 Little-Known Ingredients For Insane Burgers -- The Worst Foods to Order At A Bar
Published 8 months ago • 3 min read
Plus: How to keep your microplane sharp, and more...
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"I've worked at a range of different venues, including a few award-winning burger joints...my time at these outstanding establishments taught me more than a lifetime of experimenting in my kitchen ever could.
The list below is the result of this experience and includes my favorite secret ingredients that you should try out next time you're making homemade burger patties."
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Tasty cocktails, wine list, tons of beer on tap -- you might love walking into a good bar. However, be cautious of ordering certain food there.
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Always clean your Microplane by hand. Typically, you just need to rinse it with running water and let it dry completely to get it fully clean.
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Celebrity chef Bobby Flay adds butter and parmesan (or parmigiano) to his pasta before tossing it all with the sauce.
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Why not punch up that boxed pancake mix with a variety of ingredients? From chocolate to mayo, we've got all the ways right here. Batter up!
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One country's yearly production of strawberries amounts to 3,336,690 tons - which is more than triple what the second-place nation is putting out.
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ICYMI
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If you come across cheap beer more often than you'd like, fear not. You can upgrade the taste in a jiffy, and people have been doing this for centuries.
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There's a reason why potato wedges taste better in a restaurant. While not impossible to duplicate your favorite wedges, here are some things to consider.
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The first thing you must do when deep cleaning your toaster is to unplug it to avoid any injuries. Then it's a matter of attacking all its parts.
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When buying pasta, look for a light colored brand with visible texture and only two ingredients: durum wheat and water, or semolina and water.
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Marinating bacon not only gives the meat extra flavor, but doing so also gives a more tender texture, even after you crisp it up.
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DID YOU KNOW |
Yogurt: An Invention or Accident 🤔 |
Yogurt has been around for over 5000 years, but it was most likely discovered by accident when milk was stored in warm conditions, causing it to ferment naturally. Imagine leaving milk out on a warm day and coming back to find something creamy and tangy—that's kind of how yogurt started. |
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Today's Recipe Picks 😋 |
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