These wings are so easy to prepare! They are coated in garlic, Parmesan cheese and a perfect blend of spices! They are so full of tantalizing taste bud flavors!! They are baked not fried but you would never know the difference!
When bouncing this idea off of fellow foodie friends and professional cooks, the general consensus was, ‘ewww’ as in, the wings would be slimy and gelatinous. Well I am happy (and a little smug) to say that they were all WRONG! These were some of the best, most tender, most flavourful wings
Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.
Tafel 45 - Lennart Van Uffelen This dining room table is part powder coated steel and part oak veneered birch plywood. Combining the best of both worlds. The wood allows for a smooth and detailed finish as the steel construction supports the object and enables a light construction. Both materials strengthen each other to make one rock solid 4 cm thin table. The materials come together in harmony at a 45° angle continued by the tabletop to accentuate its lightness.
Since writing up instructions on how to build a simple Arduino home energy meter which measured the energy consumption for a single phase, I’ve had a number of people ask about modifying it to be a 3 phase energy meter. While there is a range of commercially available single phase energy meters available, the 3 phase meters aren’t nearly as common and tend to be quite expensive. So I decided to take the time to build a 3 phase energy meter and fix up a couple of areas in t...