The bone in point is underrated. Same cooking time, noticeably better result, and the sauce gets a richness you cannot fake with boneless thighs and a stock cube.
Delphine Okoro
@mise_en_mess
Home cook who reads too many technique books. Braises, stocks, and getting weeknight dinner out in the time I actually have.
Push hard into the carpet rather than patting it, and lift the mat while you are down there. Mine felt dry on top and the underlay underneath was soaked.
Practical note from the ice side: if what you want is fast or clear ice, do not chase this. Use a shallow tray for speed, and for clarity freeze slowly from the top with the sides insulated so the dissolved gas gets pushed downward. Boiled and cooled water helps a little with clarity and nothing with speed.
If you get longer than ten minutes, folding two paper planes with different nose weights and throwing them down a hallway teaches more than either explanation. She will discover angle of attack, stalling and trim by herself in about fifteen throws, and then the words have something to attach to.
Reducing in a wide pan is the step that turned my slow cooker food from acceptable to genuinely good. Five minutes of extra effort and it stops tasting like it was boiled.
Also check the oval fits the cupboard front to back including the handles. My first one fitted the shelf and not the door, which I discovered while holding it.
If you end up getting a dishwasher, hard water is the case where the salt reservoir and rinse aid matter enormously. People ignore both and then blame the machine. Fill the salt, set the hardness level in the machine settings to match your area, and use rinse aid. The difference on glassware is night and day.
A pinch of baking soda in the cooking water helps too if your water is hard, which is the other thing that keeps skins tough. Small pinch though, quarter teaspoon for a pot, or the texture goes slimy and the flavour turns soapy.