Taylor Ann Spencer

1 month ago | delish.com | Taylor Ann Spencer

In the game that is meal prep, a stock of precooked chicken seems like an ace up the sleeve. But while it’s versatile and easy to batch ahead of time, chicken can be surprisingly difficult to reheat successfully. Too often, the meat comes out dry or rubbery, while any once-crispy skin turns pale and flabby.

1 month ago | delish.com | Taylor Ann Spencer

Most of us know you can freeze eggs that have been hard-boiled or baked into quiches or egg bites, but did you know you can also freeze eggs that are raw? Freezing raw eggs— whether whole or separated into whites and yolks—is a great way to preserve them for longer and free up refrigerator space. Also, if you’ve ever been burdened with an excess of yolks or whites after a big baking project, this is the perfect way to save them for your next baking spree.

1 month ago | yahoo.com | Taylor Ann Spencer

Most of us know you can freeze eggs that have been hard-boiled or baked into quiches or egg bites, but did you know you can also freeze eggs that are raw? Freezing raw eggs— whether whole or separated into whites and yolks—is a great way to preserve them for longer and free up refrigerator space. Also, if you’ve ever been burdened with an excess of yolks or whites after a big baking project, this is the perfect way to save them for your next baking spree.

1 month ago | delish.com | Taylor Ann Spencer

When to add oil to the pan is one of the greatest little debates in cooking. Does it go in right away so it can heat with the pan? Or do you let the pan preheat first so you can gauge the heat by how the oil flows across the bottom of the pan when you pour it in? Related Story6 Easy Things I Always Do To Make My Nonstick Pans Last For YEARSLike many culinary conundrums, there’s no firm answer here that can be applied to every situation.

1 month ago | yahoo.com | Taylor Ann Spencer

When to add oil to the pan is one of the greatest little debates in cooking. Does it go in right away so it can heat with the pan? Or do you let the pan preheat first so you can gauge the heat by how the oil flows across the bottom of the pan when you pour it in? Like many culinary conundrums, there’s no firm answer here that can be applied to every situation. But there are best practices that you can follow, depending on the type of pan you’re using.