Do you velvet your meat, pre-roast your pasta, or cure and grate your egg yolks? We're not talking about gimmicks or TikTok tips — these techniques will take your dishes to another level, just in time for when you can start entertaining again.
- By The Food Desk
- By Tasting Table
So you ordered too much Chinese food again, and there are a few take-out containers lurking in your fridge. We like cold lo mein as much as the next guy, but if you want to reheat your dinner without creating a soggy mess, here's the best approach...