Since I started this blog, I’m proud to say I’ve become a source of information for my friends and family. I’ve been asked what I would make with the contents of a friend’s fridge, why does meat need to rest after cooking but before cutting (juice redistribution!), and what exactly makes a caramelized onion… caramelized.
Usually I have all the answers.
Okay, fine… sometimes I have some answers.
And when I don’t, I look to my favorite sources (most are listed at the right). When Mom asked if I had any ideas on keeping bread dough from sticking to the towel after it’s risen, I thought to ask the experts at The Kitchn. And seeing as one of their editors is named Joann Miller (minus the ‘e’ but close enough), it seemed only fitting.