The best and quickest way to cool piping hot soup is this 10-minute trick
I may have shared this before, but it’s so good it deserves a second round: The best and quickest way to cool piping hot soup is this 10-minute trick: Clear your sink, and put the hot pot over the drain to block it. Cover with the lid, then turn on your cold tap and let the sink fill up with cold water. Once the water is at least halfway up the pot, turn off the water and uncover the lid to let any steam escape. In 10 minutes or less, it will be cool enough to refrigerate.
—Michal Frischman
For some reason, this has become the new favorite meat in my house. Everyone likes it better than any roasts I’ve ever made!
Rub salt + pepper + garlic powder + Trader Joe’s coffee rub + coconut sugar + and olive oil into the steak. I leave it marinating in fridge the whole day Friday, and then right before Shabbos I broil it for 7 to 10 minutes on each side.
My best secret is that NPGS in Jackson, NJ, sells the best meat!
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