allisonrobicelli
Allison Robicelli
allisonrobicelli
Allison Robicelli is The Takeout staff writer, a former professional chef, author of three books, and The People's Hot Pocket Princess. Questions about recipes/need cooking advice? Tweet @Robicellis.
Jan 22
4

Never do anything with molten sugar and a hand mixer! One tiny slip, and everything gets spectacularly dangerous.

Jan 21
5

Pat them dry! The marinade has done its job and flavored the meat, and even once you’ve patted it dry, there will still be sugars and other flavorful compounds glued to the proteins on the meat’s surface. You want to get as much of the marinade off as you can, because the water it contains will make the meat steam, Read more

Jan 21
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I think me and a scrappy ragtag team of Takeout readers could maybe have a shot at taking down the robots if we really believe in ourselves.

Jan 20
4

It’s been a year since I ate all those Hot Pockets, and I can still feel them in my body. 

Jan 20
4

Tech is supposed to make our lives easier so we don’t have to work, but society is built on the fact that if you don’t work, you’re useless and shouldn’t be allowed to the most basic of necessities. I hope our future robot president will be able to fix this. 

Jan 20
1

Or they can take everything a food chemist knows, feed it into a computer, and then never have to pay human food chemists again. No one is safe from the bots.

Jan 20
2

The black gunk is mostly likely extra unpolymerized oil, which you should wash off. Don’t use a towel! Dampen the pan, add a light palmful of kosher salt to the damp pan and scrub in circles with something abrasive, like steel wool, chainmail, or a ball of aluminum foil. In addition to being coarse, salt helps absorb Read more

Jan 20
1

It’s okay if you’re not a great cook. No one is until they’ve had lots of practice. I believe in you!

Jan 20
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This has been every kitchen I’ve had til recently. Now my kitchen is a luxurious 70 square feet! But, like me, my husband is also a recipe developer, so it’s still too small.

Jan 20
5

I feel exactly the same way, which is why I used “cure.” It’s not the generally accepted term, but it takes a rebel like me to change the rules. COME AT ME, SEASONING NATION.

Jan 20
4

The food media has sold us so many lies! I admit that I fell for them too when I was but a young cook, and I also felt betrayed. Once I learned the truth, I’ve pretty much only cooked with cast iron since, because it’s a damn good pan. 

Jan 20
2

Yes you can! Make a thick paste of baking soda and water, smear it on, let it sit for like ten minutes, then use steel wool or a wadded up piece of foil to scrub it all. Repeat as needed to restore your pan to its former glory!

Jan 20
6

Make a thick paste of baking soda and water, smear it on the rust, let it sit for a while, then scrub in a circular motion with steel wool or a crumpled piece of aluminum foil. It may take some time to get it all off, and you may need to rinse/repeat a few times, but it will do the job! Once it’s done give it a scrub Read more

Jan 20
4

With 60 years of polymerized oil built on there, no soap or water has a chance against your pan! That thing is a treasure, and you’re a very lucky man. I hope my kids appreciate my pans once I’m dead. (If they don’t, I vow my ghost shall give them night terrors every single time they close their eyes.)