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Hi all how are you?

When attempting to cook duck breast i have seen videos on YouTube whereby it advises to fry the duck skin side down on the pan with no oil on a medium heat. The fat appears to render and i cook it for approximately 7 minutes on that side prior to flipping it. I also may then put it in the oven to complete the cooking. For some reason i cannot get the skin to crisp up and i would like some advice on doing this.

Thank you very much.

While thinking about starting to sell some homemade goodies under Florida's "Cottage-Food" law, I am finding out that there are more things to consider than just the recipes to select and the prices to charge.

For example: it only costs $20 to rent a space in the local farmers market, but that's every week, which would add up to $1040 per year. On top of that, each vendor must bring his own fire extinguisher (regardless of what's being sold - it's just a county requirement) and 10x10, fire-resistant tent/canopy. That's $130 I'd be spending right at the beginning. 

Hi,

I've been making sourdough loaves on an occasional basis for sometime using my sourdough starter, of which I keep about 350g in the fridge and refresh before I use it. I'd like to now bake more loaves each time, but don't want to increase my basic starter quantity as it'll waste more flour when refreshing (I live in Asia and flour isn't cheap).

Hey everyone. So I started a pressure cooker thread some time ago when i was looking into getting one, well, a free in box bon appetit 7qt came my way not too long ago! Weird.

So, overall i'm pretty in love with it. Not this particular device, it's another standalone appliance and i'd probably just get a stovetop one if i were buying. ANYWAY