I'm Not A Slave Driver Or A

A Pie Dough Comes Together Exactly Like A Biscuit Only There Is Very, Very Little Liquid And No Leavening Involved. Other Than That, The Same Rules Apply. My Best Advice: Handle The Dough As Little As Possible.

I'm An Absolute Connoisseur Of Cheeseburgers And Like To Think That I Can Detect Even Mere Percentages Of Shift In Fat Content In Ground Meat In A Burger And Can Actually Name The Temperature To Which It Was Actually Cooked To The Degree If I'm, You Know, Really On My Game.

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.

The Skin Is Forming Because Of Proteins, Just Like If You Cook Milk Or Anything Else That's Got A Coagulant Protein In It.

I'm Like A Really Goofy Home Ec Teacher.