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The Bread Code. Ever wonder what the colors of the tie tags on loaves of bread represent?

The Bread Code

They're a code designating the day of the week on which a loaf was baked: * Blue: Monday * Green: Tuesday * Red: Thursday * White: Friday * Yellow: Saturday[...]An easy way to remember it, though, is to simply recall the alphabet. The colors run in alphabetical order, so the earlier they appear in the alphabet, the earlier in the week the bread was baked. And it’s true. Even the ever-cynical Snopes.com backs it up. Link via First Things | Image: Paul Michael. Techniques Every Cook Should Know. Breading This easy, three-step technique ensures an even crumb coating.

Techniques Every Cook Should Know

It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked. To begin, set up your breading station. Fill the first of three shallow dishes with flour. In the second dish, make an egg wash by whisking eggs with a little bit of water, milk or other liquid or seasoning. Start by dredging a piece of meat in the flour. The second step is to dip the meat into the egg wash, again letting the extra drip off. Try to work with one hand as you complete the process, so as not to bread your fingers on both hands - that can lead to a sticky mess.

Proceed with the recipe as directed. Browning/Searing Myths abound about the benefits of searing, most notably that it seals in the juices. The most important factor in this technique is to start with a very hot pan. Place your ingredient directly into the pan. Dicing an onion If done properly, dicing an onion is very simple.

Next make horizontal cuts. Folding. 50 Ways to Never Waste Food. Apple Flavor Spectrum. Anonymous said...

Apple Flavor Spectrum

Saved to my iPhone for future reference. THANKS! July 20, 2010 at 4:39 PM the only one i like is granny smith ha ha.. August 11, 2010 at 4:48 AM granny smith for the win! August 11, 2010 at 5:22 AM missing a lot of good apples... i'm mad August 11, 2010 at 5:44 AM Yea the best apple is Granny Smith hands down. August 11, 2010 at 6:06 AM This chart, without the Macintosh, is useless August 11, 2010 at 6:40 AM macintosh is clearly the best. although a tip of the hat to granny smith, a good runner up.tart apples ftw August 11, 2010 at 7:13 AM CalicoJenn said... fujis are the best! August 11, 2010 at 8:20 AM sam curtis said... Honey Crisps are far superior to any apple. August 11, 2010 at 8:36 AM damn, for real, Im the only one that loves the golden delicious? August 11, 2010 at 8:44 AM Anyone who says Granny Smith is the best has clearly never tasted a Honey Crisp apple.

August 11, 2010 at 9:22 AM Are there apples not available to humans? Sushi Etiquette. Check the Doneness of Meat. Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips.

Check the Doneness of Meat

The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?)

Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!