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Why Every Cook Should Own an Instant-Read Thermometer
Here's everything you can do with an instant-read thermometer. Yes, they are necessary—they make you cook good.| Serious Eats
Here's everything you can do with an instant-read thermometer. Yes, they are necessary—they make you cook good.| Serious Eats
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Does your cookie recipe call for creaming the butter by beating it with sugar? Just how important is that step, and how do you know if you're doing it right? We break down the science of creaming and explain exactly how to do it.| Serious Eats
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Toasting sugar in a low oven allows it to slowly caramelize. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar.| Serious Eats
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If you plan on cooking tonight, chances are you'll be using the Maillard reaction to transform your raw ingredients into a better sensory experience.| Serious Eats
