Salt meats the night before you cook them. Especially tougher cuts, but salt is good for all cuts.
Browning ground beef really means getting a sear on part of it, not just making it not pink. And split it into batches so that you don’t have all the water coming out and boiling the meat instead of searing it.
When baking, weigh ingredients. Most of cooking is art; baking is science.
It’s got a much thicker texture than your standard yogurt. There’s a fair amount of variation in Greek yogurts. Fage is probably the thickest and iirc a little grainy.
I agree about the fishy canola odor, especially around the threads of the bottle where spillover gets exposed to air. The oil inside is fine, but that first whiff is offputting. I’m learning to wipe the threads after pouring.
Thank you, good to have reassurance. I have it in a miso honey garlic marinade right now which I think will help. Another possibility which I often use for the tail end bits is a panang curry.
I’ve tried Soylent, Huel, and Jimmy Joy. Each has their own advantages and disadvantages. Soylent has a very smooth texture but not too many flavors, Huel and JJ have great flavor variety but a more grainy texture. Huel (and I think JJ now too) have hot meals which are pretty good and a nice change of pace from cold drinks.
I use them partly for convenience and partly because they have a good amount of fiber which I sometimes don’t get enough of. I don’t really have the self discipline or the willingness to eat the same thing 3x/day in order to put exactly X number of calories in me so I can lose weight.
I’ve frozen tortilla chips and they stay surprisingly crisp for months.
I can never use up cilantro quickly enough before it wilts, but it can be chopped and frozen in an ice cube tray with some water. When solid, pop them out and bag them in a Ziploc. I’ve also done this with chopped lemongrass.
Pesto sauce also freezes well.