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For many years I've been making a Mario Batali Ragu Bolognese recipe. It uses pancetta, veal, pork and beef, tomato paste but not tomato sauce/or canned tomatoes. It's an excellent recipe that calls for a Dry White Wine. I love the White Wine in it (rather than Red). I've always used a...

So its widely known that if you steam vegetables too long or boil them at all or too long, you start to lose some of the nutrients and benefits, and I think if I'm not mistaken out into the water. I've always wondered, if you boil them for a long time in the form of a braise or in soup, since...

Hi, i'm new to this forum, first post. I made scallops last night, and for the 2nd time this happened to me. I go to sear it (used a stainless steel pan) on a pretty high temperature and they started out searing nicely on the first side, and I flipped them over, and next thing you know all...