A commenter on SimplyRecipes' blog on caramelizing onions said "It's nice to see that other people recognize the classic way to cut onions for caramelization" - i.e., pole to pole as opposed to rings. Is this just a style/presentation thing,...
Continue reading »
Because pork chops can be dry has anyone heard that using a cold pan (reverse of searing) insures that the chops will stay moist? I like to finish chops in the oven after pan searing. Have you used this cold...
Continue reading »
