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peeling hard boiled eggs are so easy. you just peel a little bit of the ends off then blow/squeeze the egg out of the shell
i've never heard a clear answer on this...in general, do you need to refrigerate homemade pickled food in jars before you plan on eating it? or at all?
theoretically, a pickle should be able to be held at room temp. i think i'd refrigerate anyway.
What do you guys think of putting a steak in the oven and letting it get to 120 or so, and then pan searing it at the end?
this seems like typical cooks illustrated "there must be a more complicated way to cook something really simple". i'm a charter subscriber, chris kimball is a good friend, but sometimes the way they tie themselves in knots in order to have something to write about makes me crazy.
it's compelling, in a macgyver kind of way. except that usually, all they have to do to escape is open the fr*gging door.
+1 their techniques make my head hurt. And their illustrations suck.
ouch. you think so?