One of the best ways to get the most from your turkey, and other cuts of meat, is to soak it in a brine, or a salty liquid with herbs and spices. As Samin Nosrat noted in her book Salt Fat Acid Heat,the liquid and salt mixture trigger osmosis in the cells of the meat. This essentially allows you to season the meat from the inside. … Continue reading To Brine or Not to Brine?
The temperature has dropped recently in Baton Rouge. After a long, hot fall, I am ready for cooler weather. It has been perfect for soup, so I had to make something creamy and flavorful. Since I had apples on hand already, I thought I would incorporate them into a one of my tried and true recipes. I have been making soups with various gourds for … Continue reading Apple Butternut Squash Soup
I recently got a new baking stone, courtesy of Capital City Granite, and I wanted to test it on something unique. I could have tossed a pizza on it, or tried biscuits, but I wanted something fun and a little original. Apples have been on sale a lot recently, so I decided a galette would be a great way to go. A galette is basically … Continue reading Quick Apple Galette
I grew up eating boxed macaroni and cheese — it’s easy and quick to make. On Tuesday, I shared how I started cooking at a young age. I started experimenting with the boxed mac and cheese to make it better. I would add whatever cheeses we had on-hand and stir them in with the powder, milk, and cheese. The result was usually tastier than what came straight … Continue reading Homemade Mac & Cheese
All the pictures in this blog post are pictures I took from my personal copy of Salt Fat Acid Heat by Samin Nosrat. I am sharing them for informational purposes only, and they are not being shared for any financial gain. I started cooking when I was still a kid. One of my earliest memories is helping my mom cut biscuits out of the dough … Continue reading Salt Fat Acid Heat
I started making this recipe a few years ago, when I volunteered to make dinner for a sick friend and his wife when they were ill. I had just started my love affair with braising, and I was eager to show off what I knew. It started with some chicken that I had on hand and started thinking about what would go well with it. … Continue reading Stovetop Braised Chicken Thighs
When I first started Amazing Braising, I knew that my kitchen did not have room for me to take pictures as I cooked. I went looking for a portable solution that allowed me to cook on my dining room table. I first learned about induction cooking a few years ago, but I never really had a reason to seriously consider purchasing an induction cooktop. While … Continue reading Cooking with Magnets!? It’s Like Magic
A friend recently gave me some dark chocolate. It may be sacrilege, but I don’t really like dark chocolate. That meant I needed to figure out what to do with it. Now, I have been making cocoa tequila pulled pork tacos for a few years in my crockpot, but I usually just shred the pork and make some pretty good tacos. However, I knew that … Continue reading Cocoa, Tequila Pulled Pork Tacos
While I really enjoy shopping at Red Stick Spice Co., they are not affiliated with Amazing Braising, and they have not asked me to include these links to their website. Since I started this blog, I have been experimenting with more flavors, and that keeps me coming back to Red Stick Spice Company. I recently went through the last of my saffron, and I needed … Continue reading Red Stick Spice Co.
A couple of weeks ago, I wrote about my love of food from other cultures and the stories meals can tell. While foods can shape our memories and gatherings, our cultures and climates also shape the foods we love and enjoy. Families take the ingredients that are available and turn them into meals that bring everyone together. Over generations, communities develop cuisines and recipes are … Continue reading Vegan Tikka Masala