FAQs

When you simmer a sauce, deciding whether to cover it or not really comes down to the result you want. If you’re aiming for a thicker, more flavorful sauce, just leave the lid off. That way, extra water can escape and the flavor gets richer, while the sauce thickens up nicely. Simmering with the lid…

When your sauce simmers, you’ll spot small bubbles gently rising to the surface. You’ll see steady bubbles, but nothing wild—just a sign that the liquid’s right below boiling. The sauce might shift a little, but you shouldn’t see it boiling hard or splitting apart. Steam will probably drift up, and you’ll notice the sauce thickening…

When you cook soup, letting it simmer longer usually brings out more flavor. A slow simmer breaks down meat and vegetables, releasing their flavors and making the broth richer. You’ll also notice tougher parts, like connective tissue, turn tender, which just makes the soup more satisfying. But if you cook soup for too long, you…

When you cook with a lid, you trap heat and moisture inside the pot. This helps food cook faster and keeps it from drying out. If you want to save energy or keep dishes like soups or steamed veggies moist, a lid usually works best. Using a lid speeds up cooking and keeps your meal…

When you cook a steak, you want that perfect crust and a juicy center. You really should sear both sides of a steak to get that crust and boost the flavor. Searing each side gives the meat a browned, tasty layer, thanks to something called the Maillard effect. If you only sear one side, the…

You can totally reverse sear a steak without a wire rack and still end up with something delicious. Sure, a wire rack helps air move around the meat for even cooking, but honestly, it’s not a dealbreaker if you don’t have one. Lots of home cooks just use folded foil or toss the steak right…

When you spot little bubbles in water, it’s tempting to think it’s boiling. But honestly, those tiny bubbles are usually just air sneaking out—not a sign that your water’s hit a true boil. Real boiling? That’s when you see big, rolling bubbles marching up to the surface, over and over. If you go by those…

When you’re searing meat, your pan choice really matters. Most folks swear by cast iron pans because they hold heat like champs, letting you get that crave-worthy crust on your steak or chops. Cast iron delivers steady heat and can take the high temps you need for a great sear. You’ll also hear people talk…

You don’t have to boil potatoes before roasting, but honestly, it makes a big difference in texture. Parboiling gives your roast potatoes that crispy outside and soft, fluffy inside everyone loves. This step roughs up the surface, so the fat clings better and forms a great crust when you roast them. If you skip boiling,…