I told you about two years ago about the tenderizing power of milk. Just in case you’re late to the party, here’s the bottom line: the enzymes break down muscle tissue, and that makes for more tender meat. It works with chicken, warm-blooded animals like bovine and swine — seafood. Now, before you go soaking […]
Easy as pie? Ha!
The worst part? Getting the crust in pie pan. I accidentally discovered an easier way: use a peel. Flour it, roll out your crust and slide it into the pie pan. Works like a dream — every time.