How to Cook Eggs – Part 2: Basting Techniques
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How to Cook Eggs – Part 2: Basting Techniques
How to Cook Eggs – Part 2: Basting Techniques
2 months ago
Basting How to Baste
229 reactions · 81 shares | Here’s a secret for the BEST THANKSGIVING TURKEY you’ve ever made: 1. Season with salt and pepper 2. Baste, baste, baste. 3. Use the GoodCook Quick Baste Roaster for the easiest basting ever. 旅 You’ll get a golden, moist turkey so good, you'll wish every day was Thanksgiving Day. | GoodCook | Facebook
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229 reactions · 81 shares | Here’s a secret for the BEST THANKSGIVING TURKEY you’ve ever made: 1. Season with salt and pepper 2. Baste, baste, baste. 3. Use the GoodCook Quick Baste Roaster for the easiest basting ever. 旅 You’ll get a golden, moist turkey so good, you'll wish every day was Thanksgiving Day. | GoodCook | Facebook
FacebookGoodCook
46.5K views1 week ago
Self basting lobster tails are the best!! 🔥 I added a compound butter under the lobster meat to allow it to self baste during the cook. It doesn’t get much easier. #Seafood #lobster #grilling #hookedonbbq | Hooked on BBQ
0:15
Self basting lobster tails are the best!! 🔥 I added a compound butter under the lobster meat to allow it to self baste during the cook. It doesn’t get much easier. #Seafood #lobster #grilling #hookedonbbq | Hooked on BBQ
FacebookHooked on BBQ
512.2K views3 months ago
Louise’s Kitchen Garden on Instagram: "This is my new favourite thing to make. Hot smoked salmon Shout out to @westonsfishradlett at @battlersgreenfarm for advice on how to cook this gorgeous fish Recipe: Half side of salmon cut to fit your smoker. For the brine: 200g dark brown sugar 100g sea salt 500ml water Brine fish in a shallow dish for 8 hours. Drain, rinse and pat dry the fish then place skin down on a wire rack in the fridge overnight. For the dry rub: 50g brown sugar 1 tbsp salt 1 tbsp
1:05
Louise’s Kitchen Garden on Instagram: "This is my new favourite thing to make. Hot smoked salmon Shout out to @westonsfishradlett at @battlersgreenfarm for advice on how to cook this gorgeous fish Recipe: Half side of salmon cut to fit your smoker. For the brine: 200g dark brown sugar 100g sea salt 500ml water Brine fish in a shallow dish for 8 hours. Drain, rinse and pat dry the fish then place skin down on a wire rack in the fridge overnight. For the dry rub: 50g brown sugar 1 tbsp salt 1 tbsp
Instagramlouiseskitchengarden1
965.5K views3 months ago
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