If you could create a kitchen gadget, what would it be?
Chocolate Bark
My Sister-in-law gave me this great shabbos treat: Line a baking sheet with parchment paper. Put a bar of chocolate onto the baking sheet, bake at 350°F (175°C) for 2–3 minutes. Take it out of the oven and use a spatula to spread chocolate until it’s about 1⁄8-inch thick. Sprinkle on topping of choice (think: chopped nuts, sprinkles, chow mein noodles, marshmallows), then freeze until it hardens. Break into pieces and enjoy!
—Devorah Cohen
How do you properly cook a bone-in chicken breast so it’s soft and moist and doesn’t dry out?
Honestly, I don’t really cook bone-in chicken breast. No takers in this house for that. But I love to sous vide regular whole chicken breast — soooo moist and delicious.
I pop it into a ziplock bag with a marinade or spice rub, set the temperature to 145°F, and let it go for 1½–2 hours. Then I sear it quickly on both sides and serve.
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