Look at that skin. Just look at it.
It is as crackly-salty-tasty as it looks. And the vegetables…oh, the vegetables. As juicy and tender as the chicken comes out, sometimes I find myself looking forward to the veggies even more than the meat! There is nothing better on a winter night than this juicy, whole-roasted chicken with salty, crackly skin on a bed of root vegetables sopping with chicken juice.
The Secret to Cooking Crispy Bacon
How fitting, that my first savory post should be about the most savory of them all: bacon. Even the word should get your mouth watering in a way that no dessert ever could. I have been in pursuit of the ultimate bacon-crisping technique for years now. I have pan-fried my bacon. I have baked my bacon, aluminum foil rack and all (which is useful if you’re feeding a crowd). I have even microwaved my bacon, which is okay if you’re in a hurry. However, none of these techniques have yielded the crispy, crunchy, intensely salty bite that I crave.
Slightly sweetened whipped cream is a great way to add some extra comfort to your hot cocoa, balance out the sweetness in a rich chocolate cake, or to lighten up some pastry cream for a pie filling (banana cream pie, anyone?).
All you really need to do is add a tablespoon of powdered sugar to a cup of heavy cream. Unlike baking, the proportions are approximate, depending on how sweet you want it. You don’t really need a recipe for this, but I’ll provide one in case you are a rule-follower like me.
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