Saucepot Tips – Eggplant Texture

Submitted by Ana


In order to improve the texture of eggplant & keep it from becoming spungey, cut it up, salt it on both sides, let it sit on a paper towel. Once it’s been about an hour, rinse it off, squeezing it out while doing so, then cook it according to the recipe you were using.

Saucepot Tips – Meat Doneness

Submitted by Ana

meat by SpecialKRB on FlickrTo check if your meat is done, hold up one of your hands with all fingers extended, but relaxed. Feel the fleshiest part of your palm (the part right below your thumb). That’s what rare meat feels like. Then place your index finger to your thumb. This is medium-rare. Do the same with your middle finger; it’s medium well. With your pinky it’s well done.