Overheard on the Home Cooking Boards

Published on Thursday, March 25, 2010, by Caitlin McGrath / Edit Post

"[I] have a Cuisinart convection oven/toaster/broiler (that's what is says right on the glass) that I love and use for pretty much everything my big oven can do. Roasting meats, veggies, fish, heating up leftover pizza (one of the best uses, IMO!), baking small quantities of cookies, baking off par-baked breads, etc. I love, love, love it." - TorontoJo

"I freeze my basil and oregano. I blend it in the food processor with a little olive oil and then freeze it spread on a tray. When frozen, I break into chunks and store in Ziplock. The flavour is definitely still there (and the smell when you open the bag)." - Sooeygun

"If you don't season the protein first, you won't be able to season it later with the same results. The Maillard reaction (surface browning due to the presence of amino acids and sugar in the meat) will still occur, but it won't be as flavorful." - bushwickgirl, on seasoning meat before browning

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