You've bought one of those baked chickens from the grocery store. You get home with it, pop open the plastic container and there is your golden brown beautifully baked chicken. The only problem is, you can't eat it yet, 'cause it's tied up.
Here's the gist of Sous Vide: put the item you want to cook into a plastic food bag, seal it shut, submerge it into a controlled-temperature bath, and let it cook.
2-year-old Roman just might be the most polite little young chef on the block. Watch as Roman hilariously, and politely cooks a big ole pan of lasagna. "Noodles please. Thank You".
Tinfoil has a shiny side and a dull side. Are we supposed to be cooking our food with the shiny side or the dull side up? Does it even make a difference? The answer varies depending on who you ask.
Have you ever fired up the grill, put all kinds of great stuff on it & run out propane? That's maddening. Some gas grills have gauges. If yours doesn't, here's an easy way to tell how much gas you have left...
The above photo is of a skillet I've owned my entire adult life. It stays on my stove top. I literally never put it away. You can cook almost anything in one of these.