Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by David Chang and Priya Krishna

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  • Chawanmushi

    • Rinshin on December 16, 2021

      I knew this will work great because many Japanese home cooks use this method to make silky savory egg custard ie chawanmushi. I usually use power 4 on my 10 power microwave and that is what I used here as well. You can also make pretty decent 2 serving dashimaki tamago ie American sushi egg too using low wattage on microwave.

  • Chicken soup

    • Cathyschuh on March 15, 2022

      The title how I learned to stop worrying fits this recipe. Chicken in pot-simmer it then shred and season while warm. We used the chicken all week and the broth I froze in silicone ice mold trays. Wonderful.

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  • Eat Your Books

    Two great chefs share their tips, tricks and cooking philosophy in this title.

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