Browning your butter just makes it special. Think about a pine tree, it’s just a tree until you put some tinsel on it and suddenly it’s the most special tree of them all, a Christmas tree!! (It’s 90 degrees outside and apparently I’ve got Christmas on the mind).
Butter is the same way, its fine as is, but when you brown it, it becomes nutty, rich and something you will use in EVERYTHING.
So take a couple minutes and brown your butter before using it in sauces, casseroles or in my Brown Butter Nutella Cookies. It’s simple, easy and this video shows you exactly how it’s done…
My favorite way to warm up tortillas is by charring them; they look awesome, have an added smoky flavor and it gives them a touch of texture.
Watch my video to learn 3 different techniques on how to char your tortillas at home, no matter what stove/oven you are working with.
1. Almost all rice is categorized as "long", "short", or "med"; which simply refers to their length. Long grain rice is about 4 to 5 times long as they are wide, while short grain rice is almost round. Let’s imagine rice as people. Let’s say long grain rice would be played by someone like Cindy Crawford; while Mr.Short Grain would be played by Danny Devito. How’s that for a visual?!
2. The shorter the grain the starchier the rice.
3. When making dishes like Risotto, high starch content is essential. The starch released from the rice is what gives risotto its signature creaminess.
4. In general, short grain rice can be used in place of any other short grain rice in recipes, and the same goes for long grains. So feel free to sub Jasmine for Basmatti and Arborio for Calasparra, everyone will get along just fine.
People tell you all the time that things are easy.
I usually don't believe these people.
It's like when someone tells you to take a class at the gym and they reassure you that it's easy...
But when you can't walk like a normal human being for a week and sitting down makes you grunt a little, you learn to be skeptical.
Spaghetti squash is definitely in my top five of favorite vegetables (please don’t tell the others, they get crazy jealous!).
But breaking into this hard gourd can be intimidating.
The key is to cut off the top (and bottom if it’s not flat) of the squash and cut straight through with a serrated knife.
Scoop out the insides and you are ready to bake.