Overheard on the Home Cooking Board

Published on Wednesday, November 24, 2010, by Caitlin McGrath / Edit Post

"I do chicken regularly. I do it sous vide because it requires less fat. It's one of my favorite ways to use legs along with extra fat I remove from the carcass before making stock or demiglace. You can also add a little bit of lard (like a tablespoon or two) just to get the leg well-encased in fat to start with." – cowboyardee on confit

"Non-technically, I think of a dash as one or two big shakes if I'm not crazy about the spice, several if I like it." – chowser

"Drinking and cooking are a bad, bad combination. I'm sure a glass or two is fine, but your reaction/response time and hand/eye coordination become affected. Include fire, boiling oils and liquids, hot dishes, cans, and sharp knives in the scenario, and it's one step away from a serious injury." – link_930

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