All That [replacing Of Fat] Does Is

Cranberries Contain A Massive Amount Of Natural Pectins. They Will Gel All On Their Own, Which Is Why You Can Basically Make Cranberry Sauce Out Of Filling.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.

I Know People That Could Serve Me Canned Tuna And Saltine Crackers And Have Me Feel More At Home At Their Table Than Some People Who Can Cook Circles Around Me. The More You Try To Impress People, Generally The Less You Do.

Slicing A Warm Slab Of Bacon Is A Lot Like Giving A Ferret A Shave. No Matter How Careful You Are, Somebody's Going To Get Hurt.

No Matter How Much Creativity Goes Into It, Cooking Is An Art. Or Perhaps I Should Say A Craft. It Abides By Absolute Rules, Physics, Chemistry, Etc. And That Means That Unless You Understand The Science You Cannot Reach The Art. We're Not Talking About Painting Here. Cooking's More Like Engineering. I Happen To Think That There Is Great Beauty In Great Engineering.