Almost everyone loves pizza. Honestly, what’s not to like? Bread, sauce, cheese, and toppings are all delicious!
Obviously, sometimes people go a bit overboard, like with this candy corn pizza, but normally it’s a crowd-pleasing meal.
It’s always sad to have to see pizza go to waste, though. If you’ve ever had to throw away a leftover slice, you’ll know what I mean.
Instead of wasting your favorite pie, try reusing pizza in these incredible ways! Read below to find out some of the best leftover pizza hacks out there.
Waffle-Style Pizza
Wrap leftover pizza slices in tin foil to save for later. Spray a waffle iron with cooking spray, then fold a slice of pizza in half and place on the waffle iron. Close iron and cook until cheese is melty again.
Never Let Leftover Pizza Go To Waste Again With These 4 Brilliant And Delicious Cooking Hacks
By Unknown
The following morning, more than 100 volunteers and police officers continued the search. But 16 terrifying hours had passed and there was still no trace of Aurora....
Frantic 17-Year-Old Dog Leads Cops To Mountaintop Where They Find Missing 3-Year-Old Girl
By Unknown
If your household is anything like mine, I’m guessing you go through a lot of paper towels. And I bet you feel guilty about all those empty paper towel rolls you end up tossing week after week.
Absolve yourself of that eco-guilt with these handy (and pretty darn cool, If I say so myself) hacks for repurposing those empty paper towel rolls into practical — and pretty — household helpers.
In this episode of Good As New, I demonstrate how to transform empty paper towel rolls (pro tip: empty toilet paper rolls work too!) into projects including:
A Secret Safe: Once a lowly cardboard roll, now a festive protector of your valuables — which conveniently doubles as an equally festive vehicle for gifting cash!
Got Empty Paper Towel Rolls? Give Them New Life With These Cool Hacks
By Unknown
Live Chicken Chicken, if done right, is how to gain the winning basket against a rival team in an 80th movie without your young wolves winning. As Amy Holland said: You shoot the moon and finally do it.
I tried roast chicken several times at home, and each time it was enough to fill my appetite. He never won it once. What did I do wrong?
Because I firmly believe that a good roast chicken is something I should know before I can do anything in my 30s, I have searched for every kind of wisdom I could find.
This includes so many tips and tricks from friends, professionals and the internet that I might get.
If you want to roast a chicken at home, you should stick to these fried chickens.
Fry in small parts
The first, who knows how to cook a fried chicken, has to roast small pieces, according to chef Josh Elkin.
"The lower kettle or fridge is the smaller chicken and the longer one," Elkin told Foodbeast.
"Making a fried chicken is a dog," he added, "but it's a fried chicken, so it matters."
Everything is about the temperature
Never fry a cold chicken. When you cook, your raw chicken is at least 30 minutes until it reaches room temperature. The reason is that the cold chicken affects the cooking oil and lowers the temperature much more than the pieces are thrown.
This also causes the oil to penetrate the skin - producing a moist and greasy chicken. Chef Linh Nguyen of 4th of Fleenor recommends a temperature of 335F.
Chicken skin is essential
After simplified chicken fragments at high temperature, you know that it sits thicker between the flesh and the skin when it's golden.
Since fat can fry the skin, it is released from the fat when cooking at high temperatures. This translates into a fat chicken. Keep the skin as a barrier.
If you decide not to eat the skin, it is for you. If you make a fried chicken, but at least half the joy behind it.
Cooking oil is also important
Good to make a double hit
Once you've watered your cooked chicken, can you go well? Of course, but if you want this skin extra skin, you can also let this chicken sit on a rocket for a few minutes so that excess fluid is absorbed. Then dip it for the second time before frying in your melted flour.
The result: raw and cruel chicken.
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Chicken wire paper towels
We have often heard that paper papers are absorbed, absorbing the excessive chicken. However, vapor generated by wet paper jets results in soggy roast chicken. Instead, place your fried chicken pieces on a cover so that the excess oil falls.
The Spyrou ends
Permanent Spyrou, a former recipient blogger and protector of Pak Jokes, had this little technique to share if you were worried about burning your chicken.
"The more the chicken in the oil, the more it can penetrate," he said. "I like the color on each side and it's done in the oven."
He says he turns the oven 350 degrees for the oil and the oven, so the chicken spends about 5 minutes in the oil and the rest of the cooking time in the oven -10 minutes.
"It keeps the moisture of the chicken, prevents it from covering and prevents excess oil from getting into the meat and fixing it."
The rest of the cooking oil?
Your fried chicken is cooked, you've had enough and now it's time to brush. After finishing these dishes, your oil now seems to be a bit chilly. I'm not really trying: NEVER throw your current oil into the sink.
I tried roast chicken several times at home, and each time it was enough to fill my appetite. He never won it once. What did I do wrong?
Because I firmly believe that a good roast chicken is something I should know before I can do anything in my 30s, I have searched for every kind of wisdom I could find.
This includes so many tips and tricks from friends, professionals and the internet that I might get.
If you want to roast a chicken at home, you should stick to these fried chickens.
Fry in small parts
The first, who knows how to cook a fried chicken, has to roast small pieces, according to chef Josh Elkin.
"The lower kettle or fridge is the smaller chicken and the longer one," Elkin told Foodbeast.
"Making a fried chicken is a dog," he added, "but it's a fried chicken, so it matters."
Everything is about the temperature
Never fry a cold chicken. When you cook, your raw chicken is at least 30 minutes until it reaches room temperature. The reason is that the cold chicken affects the cooking oil and lowers the temperature much more than the pieces are thrown.
This also causes the oil to penetrate the skin - producing a moist and greasy chicken. Chef Linh Nguyen of 4th of Fleenor recommends a temperature of 335F.
Chicken skin is essential
After simplified chicken fragments at high temperature, you know that it sits thicker between the flesh and the skin when it's golden.
Since fat can fry the skin, it is released from the fat when cooking at high temperatures. This translates into a fat chicken. Keep the skin as a barrier.
If you decide not to eat the skin, it is for you. If you make a fried chicken, but at least half the joy behind it.
Cooking oil is also important
Good to make a double hit
Once you've watered your cooked chicken, can you go well? Of course, but if you want this skin extra skin, you can also let this chicken sit on a rocket for a few minutes so that excess fluid is absorbed. Then dip it for the second time before frying in your melted flour.
The result: raw and cruel chicken.
advertising
Chicken wire paper towels
We have often heard that paper papers are absorbed, absorbing the excessive chicken. However, vapor generated by wet paper jets results in soggy roast chicken. Instead, place your fried chicken pieces on a cover so that the excess oil falls.
The Spyrou ends
Permanent Spyrou, a former recipient blogger and protector of Pak Jokes, had this little technique to share if you were worried about burning your chicken.
"The more the chicken in the oil, the more it can penetrate," he said. "I like the color on each side and it's done in the oven."
He says he turns the oven 350 degrees for the oil and the oven, so the chicken spends about 5 minutes in the oil and the rest of the cooking time in the oven -10 minutes.
"It keeps the moisture of the chicken, prevents it from covering and prevents excess oil from getting into the meat and fixing it."
The rest of the cooking oil?
Your fried chicken is cooked, you've had enough and now it's time to brush. After finishing these dishes, your oil now seems to be a bit chilly. I'm not really trying: NEVER throw your current oil into the sink.
The best guide to stick the perfect fried chicken
By Unknown
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