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Chef John’s Bell Pepper Cutting Trick Will Save You Time (And Prevents a Seedy Mess)

Posted on by Reluctant Retiree

Cutting a bell pepper, with all of its seedy ribs and stems, might seem like an intimidating task to the beginner cook. But fear not! The bell pepper is actually one of the easiest vegetables to slice and dice. You just need to know what you’re doing. 

Luckily for us, Chef John is full of tricks and advice for home cooks of all skill levels. 

His new Ultimate Cowboy Caviar recipe features three (count ‘em, three) types of peppers—and he used it as an excuse to share a time-saving tip for cutting bell peppers without the mess.  

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Stop Adding This Ingredient to Scrambled Eggs

Posted on by Reluctant Retiree

Scrambled eggs are often one of the first dishes we learn to cook, perhaps as kids standing beside a parent or grandparent as they whip up our favorite breakfast. It’s a simple, quick, and delicious way to start a busy day. But, as is often the case in the culinary world, the simplest recipes are often the trickiest. 

Scroll around the internet for scrambled egg recipes, and you’ll find that almost every chef has a versionthey claim is the creamiest, lightest, or fluffiest. Whether it’s Gordon Ramsey’s more elaborate method with a crème fraîche finish or Ina Garten’s inclusion of half-and-half, you don’t have to look far to find many different ways to make your morning eggs.

But if you ever made scrambled eggs that tasted a bit lackluster, watery, or even rubbery, chances are there’s an ingredient you’re adding that’s causing some problems. Perhaps you’ve been adding a splash of milk out because someone once said you should always add milk to your scramble—and while dairy can certainly enhance the flavor of eggs, you’re probably adding too much. 

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Reynold’s Finally Settles the Debate: This Is What Each Side of Aluminum Foil Is For

Posted on by Reluctant Retiree

Whether you’re an occasional home cook or devote your waking hours to making gastronomic creations, you will likely agree that aluminum foil (aka tin foil) is one of the most versatile products in the kitchen. Whether you use it to line sheet trays, cover roasting meats, or shape it into a pouch to cook or reheat leftover foods in the oven, aluminum foil can do so many things.

While the thin metal is used by 319 million Americans each year (according to one 2020 study), have you ever wondered why one side is shiny while the other is dull? Recently, a video went viral on social media claiming that the side you use should depend on how and what you will use the foil for. But is there any truth to that? Is the dull side intended for certain uses, and the shiny intended for other? To settle the confusion, we consulted some experts about the “right way” to use aluminum foil.

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PSA: This Common Ingredient Can Ruin Your Countertops

Posted on by Reluctant Retiree

Natural stone countertops such as quartz, granite, and marble elevate a kitchen or bathroom appearance. They’re beautiful and have the advantage of being super easy to clean. They’re also incredibly durable. With proper care, they can last decades. And while they’re difficult to stain, it’s definitely not impossible.

When they do need a cleaning, there’s something you should be aware of. One magical, natural cleaning ingredient many of us use on a variety of surfaces in our homes is actually one that should never be used on natural stone countertops or other natural stone surfaces—lemon.

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