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Peeking back at some of Snooth Eats newest content

 


As we all timidly poke our heads out of formerly shuttered windows, enticed by the first whiff of spring, or maybe even a brazen early-season barbecue, we figured we’d take a glance at some of Snooth Eats winter coverage.
 

It’s an interesting mix (no doubt we flatter ourselves, just a bit). But we are trying to build a greater variety of useful content for Snooth Eats readers—whether it’s instructional “How To’s”, kitchen product features, or even news/culture items. We’re super eager to hear feedback on what kind of coverage you’d like to see more of, so hit us up in the Comments section.  Meanwhile, here’s a small sampling of what you might have missed during that long winter hibernation.


Deglazing image via Shutterstock


If there’s one sound that universally causes mouths to water, it’s a sizzling pan, typically sizzling with some kind of delicious protein. And anybody who’s cooked even a modicum of meat knows that the tastiest bits are the browned ones stuck to the pan. The best way to get those bits, as well as infuse a little sour or sweetness to balance the darker flavors, is to deglaze. But, as simple and classic a process as deglazing is, there’s more to it than just pouring some acid into a pan. 

Read the Full Article Here

 


The Internet is awesome. Want proof? With just a few clicks, and just a few bucks, you can get socially responsible baking and hot cocoa mixes, produced by a professional pastry chef, delivered right to your door. The company: Cissé Trading Co. (pronounced see-say, tell your friends), founded by former Craft Pastry Chef Jennifer McCoy and career social justice advocate Diana Lovett.  

Read the Full Article Here


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