OminousOrange@lemmy.catoFoodPorn@lemmy.world•Chopped Cheese with Roasted Garlic MayoEnglish
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9 months agoSo the cheese is shredded, not chopped?
So the cheese is shredded, not chopped?
Is there a particular concentration of salt recommended? Usually it’s a percent by weight of salt in water for canning recipes.
In Boost I found it nice to hold to collapse, that way it wouldn’t erroneously do it if you just mis-tapped something. Copying text could be done through a separate menu.
That’s the Kenji way. Dry brine reverse sear is how I do most meat these days. Smaller cuts get seared in a pan, roasts and prime rib get blasted under a preheated broiler as high as my oven will go. And yes, always use a thermometer.