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PC<a href="https://mas.to/tags/CookingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CookingTip</a> <a href="https://mas.to/tags/MoneySavingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#MoneySavingTip</a> <a href="https://mas.to/tags/UnsolicitedAdvice" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#UnsolicitedAdvice</a> <a href="https://mas.to/tags/FreeMoney" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FreeMoney</a> <a href="https://mas.to/tags/Cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a>I keep three 64oz jars of stock in the fridge. They’re great for making soups or for use in anything that has a liquid base. I use it nearly every time I cook.The problem is stock is expensive – three dollars or more for a quart.<a href="https://mas.to/tags/Tip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Tip</a>: Purchase a rotisserie chicken, bone and skin it, and then divide the drippings, carcass and skin into three freezer bags. Set the meat aside for anything you want to make with chicken. 1/2

Dining & CookingWhy You Should Cold-Sear Your Pork Chops <a href="https://www.diningandcooking.com/1196430/why-you-should-cold-sear-your-pork-chops/" rel="nofollow noopener noreferrer" target="_blank">https://www.diningandcooking.com/1196430/why-you-should-cold-sear-your-pork-chops/</a><a href="https://vive.im/tags/American" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#American</a> <a href="https://vive.im/tags/AmericanRecipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#AmericanRecipes</a> <a href="https://vive.im/tags/americastestkitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#americastestkitchen</a> <a href="https://vive.im/tags/coldsearing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#coldsearing</a> <a href="https://vive.im/tags/cookingdemo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookingdemo</a> <a href="https://vive.im/tags/cookingrecipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookingrecipe</a> <a href="https://vive.im/tags/cookingtip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookingtip</a> <a href="https://vive.im/tags/cookscountry" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookscountry</a> <a href="https://vive.im/tags/cooksillustrated" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooksillustrated</a> <a href="https://vive.im/tags/easyrecipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#easyrecipe</a> <a href="https://vive.im/tags/Meat" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Meat</a> <a href="https://vive.im/tags/Pork" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Pork</a> <a href="https://vive.im/tags/PorkChop" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#PorkChop</a> <a href="https://vive.im/tags/porkchopsrecipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#porkchopsrecipe</a> <a href="https://vive.im/tags/RecipeVideos" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#RecipeVideos</a> <a href="https://vive.im/tags/Recipes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Recipes</a> <a href="https://vive.im/tags/searedporkchops" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#searedporkchops</a> <a href="https://vive.im/tags/weeknightdinner" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#weeknightdinner</a> <a href="https://vive.im/tags/weeknightrecipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#weeknightrecipe</a>

Random Geek in limbo<a href="https://hackers.town/tags/CookingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CookingTip</a> Set the grill to 325F. Wait for the heat death of the universe. Your steak will be done.Alternately, plug in the grill and give it a few minutes.

Erotic Mythology 🌹I want to make <a href="https://mastodon.social/tags/gnocchi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#gnocchi</a> from scratch today but last time they disintegrated in the cooking water.Does anyone have any advice on how to avoid that happening? 😟 <a href="https://mastodon.social/tags/FollowerPower" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FollowerPower</a> <a href="https://mastodon.social/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://mastodon.social/tags/cookingtip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookingtip</a> <a href="https://mastodon.social/tags/ItalianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#ItalianFood</a> <a href="https://mastodon.social/tags/Foodiverse" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Foodiverse</a>

César Pinto CastilloPSA: Don’t throw away the Parmigiano Reggiano rind. It’s full of flavor. Store them in the fridge, and next time you make a sauce/stew/soup pop it in there for some next level flavors.Did you know this <a href="https://social.pixels.pizza/@pixel" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@pixel</a>? I had no idea! 🤯🤯🤯<a href="https://mastodon.social/tags/parmesan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#parmesan</a> <a href="https://mastodon.social/tags/parmigianoReggiano" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#parmigianoReggiano</a> <a href="https://mastodon.social/tags/recipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#recipe</a> <a href="https://mastodon.social/tags/cookingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookingTip</a>

Crowbar JonesTip - a warm (not hot!) microwaveable heat pack can help speed up proofing if the room temperature is a bit too cool.<a href="https://aus.social/tags/baking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#baking</a> <a href="https://aus.social/tags/cookingtip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cookingtip</a>

The Spoonless Kitchen<a href="https://mastodon.online/@snarkysteff" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@snarkysteff</a> I do this, but I also add my seasoning/dry rub at the same time (unsalted of course). If you add meat tenderizer, it makes it fork-tender. <a href="https://epicure.social/tags/cooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#cooking</a> <a href="https://epicure.social/tags/CookingTip" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#CookingTip</a>

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