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3 days ago | 
foodsafety.einnews.com | Bobby Lewis
The Food Safety Rule You Need To Follow Before Adding Frozen Chicken To A Slow Cooker Itz Chinmoy/Shutterstock A slow cooker is guaranteed to make succulently tender chicken, but its low-and-slow cooking method can be particularly dangerous with frozen meats like chicken.
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1 week ago | 
thedailymeal.com | Bobby Lewis
Selling alcohol can be an attractive option for all sorts of restaurants looking to boost their profits. But this doesn't often translate to fast food restaurants in the United States. A large part of the reason is due to the logistical difficulties presented by the country's patchwork of alcohol regulations. AdvertisementBusinesses can only legally sell alcohol with licenses that are often difficult, time-consuming, and expensive to acquire — and to keep.
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1 week ago | 
thedailymeal.com | Bobby Lewis
Massachusetts millennials may be able to get a hit of nostalgia with the recent reopening of a once-popular family restaurant. The Ground Round recently returned under new ownership to its hometown of Shrewsbury, with its original focus on simple, fantastic food and friendly, family-oriented service. AdvertisementInspired by their own memories of the original business, new owners Joseph and Nachi Shea relaunched the restaurant in April, near the original location which closed in 2004.
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1 week ago | 
thedailymeal.com | Bobby Lewis
Smash burgers are a wildly popular type of burger thanks to the signature crispy crust on each patty. This crust develops nicely due to the high fat content in ground beef blends preferred by chefs. But you can get a similar effect out of a leaner meat, with a little help from added fats. To get a crispy crust on your smash turkey burgers, add a good amount of butter to each burger patty. Turkey is a leaner meat than beef, and it needs the added fat for a proper smash burger experience.
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1 week ago | 
thedailymeal.com | Bobby Lewis
A store-bought rotisserie chicken can be a wonderfully versatile dish, perfect on its own or as a delicious part of more complex meals. But before you discard the plastic bag or box it came in, make sure you save the juices inside. You may think it's just condensation from the hot chicken, but it can actually be the foundation for a flavorful dish.
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2 weeks ago | 
thedailymeal.com | Bobby Lewis
Chicken fingers are an explosively popular item that can sustain entire fast food chains, from Raising Cane's to Popeyes. But sometimes the broad appeal of fried chicken strips isn't enough to overcome larger business hurdles, as one New York City-based chicken chain is learning.
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2 weeks ago | 
thedailymeal.com | Bobby Lewis
Breakfast may or may not be the most important meal of the day, but there's little doubt that starting the morning with good food can give you a burst of energy for what's ahead. Luckily, a good breakfast doesn't have to be complicated. Chef Janice Carte, founder and owner of the bespoke personal chef and meal-prep service Tiny Spoon Chef told us how she strikes a balance between convenience and flavor. AdvertisementCarte explained, "Busy mornings don't have to mean boring breakfasts.
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2 weeks ago | 
thedailymeal.com | Bobby Lewis
Fried fish is a significant part of cuisines all over the world, but have you ever wondered why you haven't seen deep-fried salmon on a menu? We asked Chef Richard Sandoval, the owner of the contemporary Latin restaurant group Richard Sandoval Hospitality, which has over 60 global locations — many of which are found in The Ritz-Carlton and Four Seasons luxury hotels. With this impeccable reputation and deep cooking knowledge, Sandoval explained to us which types of fish fry the worst — and best.
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2 weeks ago | 
yahoo.com | Bobby Lewis
Fried fish is a significant part of cuisines all over the world, but have you ever wondered why you haven't seen deep-fried salmon on a menu? We asked Chef Richard Sandoval, the owner of the contemporary Latin restaurant group Richard Sandoval Hospitality, which has over 60 global locations — many of which are found in The Ritz-Carlton and Four Seasons luxury hotels. With this impeccable reputation and deep cooking knowledge, Sandoval explained to us which types of fish fry the worst -- and best.
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2 weeks ago | 
thedailymeal.com | Bobby Lewis
Pressure cookers can be great for fast and easy food, but it's actually a delicate art that requires a thoughtful touch. Chef Maricel Gentile, cooking instructor, founder of Maricel's Kitchen, and author of Maricel's Simply Asian Cookbook walked us through some common pressure cooker mistakes that ruin meals. Advertisement"One mistake I see often is using a stovetop recipe and just tossing it into the pressure cooker without making any adjustments," she began.
