rscree

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Dinner in 20

Quick Pasta and Rice Recipes<p>Spaghetti, fried rice, and more: quick comfort-food traditions from around the world.<p>Italian Japanese Mentaiko SpaghettiReady in the time it takes to boil the pasta.<p>Pasta 3-Ingredient Stovetop Macaroni and CheeseSo easy, it's practically done before you start.<p>Mains Fast …

Cooking

The Secret Edible Powerhouse Hiding in Beer Waste

Here’s how beer brewing (at its simplest) works: You take a bunch of malted barley and boil it with water and hops. Then you add yeast and let the whole mess ferment. If all goes well, in about two weeks you'll have beer. You’ll also have a mess of leftover barley and any other grains you used.<p>If …

San Francisco

The Food Lab's Complete Guide to Sous Vide Chicken Breast

What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have. It can be the meal that everyone <i>really</i> …

BBQ

Hello, Tamago Kake Gohan, Your Time Has Come

More<p>Eggs<p>Buying tips, techniques, and recipes, no matter how you like them.<p>Stop looking at the picture above. Instead, look at this one:<p>This is a bowl of rice. It is delicious, but it is boring. It is boring in the way that monster-truck shows and movies about aliens aren't. It's so boring that the …

Sous

The Food Lab's Complete Guide to Sous Vide Pork Chops

If you're like me, you grew up thinking that pork chops were the dry, tough cousin to steaks. Cheaper, sure, but as grueling to eat as the most overcooked chicken breast around. It was partly a problem with the pork back then. In the days when "the other white meat" was still the slogan, pork …

5 Important Things to Know About Making Sauerkraut

A few years ago, homemade sauerkraut was just another DIY food trend, but happily now it looks like home kraut-making is here to stay. Why? Perhaps …

Cabbage

7 Myths About Cooking Steak That Need to Go Away

I dread the summer. I truly do. It's not that I don't like the weather (who doesn't like sunshine in the day and breezy decks in the evening?). It's not the hordes of school kids roaming the streets with abandon. And it's certainly not the food—extra sweet corn, ripe tomatoes, and every meal cooked …

The Food Lab: How to Make Perfect Hard-Boiled Eggs

Serious Eats<p>VIDEOS<p>Watch More Videos<p>More<p>Eggs<p>Buying tips, techniques, and recipes, no matter how you like them.<p>Back when I was a lowly line cook at a fancy-pants restaurant in Boston, as the new guy,* it was my job to wake my butt up at the crack of dawn to come in early and prep breakfast whenever …

Stop Throwing Lemon Rinds Away! Make This No-Cook Syrup Instead

I am a notorious cheapskate.<p>I started my first restaurant job at 14, and, by 18, the <i>Book of Yields</i> was my grimoire. I learned how to stop profits from vanishing into thin air, how to maximize every return. If you're in this industry long enough, battling food cost simply becomes a way of life. …