You’ve probably notice by now that foil has two distinct sides: one that’s shiny and one that’s dull. You may even have a preference for which side you cook on. But what’s the truth behind this two-faced tin foil conundrum? It would be natural to think that the shiny side would reflect more heat and maybe create a more effective surface for cooking. So if you use the shiny side, you’re right. But if you use the dull side, you’re also right — you’re both right! According to Reynold’s Kitchen, the different textures on the two sides have nothing to do with cooking efficiencies, but rather, the manufacturing process. Reynold’s explains in the FAQS on the company website: The foil is ‘milled’ in layers during production. Milling is a process whereby heat and tension is applied to stretch the foil to the desired thickness. We mill two layers in contact with each…
Here’s how your favorite chefs whip up scrambled eggs
Celebrity chefs have tons of unusual, creative recipes they’re individually known for, but what happens when we ask them to take us back to the basics? One of the first foods many of us learn to make is scrambled eggs, so virtually everyone in America (and beyond) has a tried-and-true way of preparing the classic breakfast meal. Check out the footage below to see if you can pick up any pointers from the pros. Or maybe you’ll decide your way was right all along! Anthony Bourdain https://youtu.be/sBJESSMD8qA Anthony Bourdain’s declares his simple style as “old school.” “Like a lot of simple things, people find a way to overcomplicate them and screw them up.” Bourdain leaves out any additions like milk or cream, and makes his morning egg just about the egg. He recommends cracking them into an intermediate bowl and beating, but not over-beating, the eggs. Gordon ramsey https://youtu.be/PUP7U5vTMM0 Ramsay’s fluffy scrambled eggs are…