The Fine Line Between Juicy and Chalky You know the feeling. You cut into a chicken breast, and instead of glistening juice, you are met with a texture that looks like white denim. It shreds dryly, sticks to your teeth, and requires a gallon of water to swallow. This culinary crime usually happens for one…
The Golden Crust Revelation There is a distinct sound that makes a chef’s heart sing: the intense, rapid whoosh of superheated air circulation. When you pull the basket open, you are hit with the aroma of roasted garlic and caramelized meat, and you see a piece of poultry with a skin (or exterior) that crackles,…
The Disappointment of the “Rubber Tire” Dinner You have spent forty minutes in the kitchen, the aroma is promising, and the golden crust looks magazine-perfect. You sit down, eager for that first succulent bite, but as your teeth sink in, they meet resistance. It isn’t tender; it is a battle. You chew, and chew, and…