cooking hacks

Learn how to microwave ears of corn and husk with ease!

Easy Microwave Corn & Husking Hack

corn

This smooth custard can be used as the base for any ice cream flavor under the sun. With just six ingredients this recipe is easy to perfect and it's one you can count on any time you're craving a smooth, rich bowl of ice cream.&nbsp;Recipe courtesy of&nbsp;Salt &amp; Straw.

Salt & Straw's Ice Cream Base

sugar

dry milk powder

xanthan gum

corn syrup

milk

heavy cream

Step 1: Combine the 1/2 cup sugar, 2 tablespoons dry milk powder, and 1/4 teaspoon xanthan gum in a small bowl and stir well.

Step 2: Pour 2 tablespoons corn syrup into a medium pot and stir in 1 1/3 cup whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.

Step 3: Add 1 1/3 cup cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)

Crepe Chicken Wraps

turmeric

chicken tenders

chili powder

cumin

salt & pepper

olive oil

balsamic vinegar

lemon juice

flour

french fries

ranch dressing

red onions

tomatoes

lettuce

mozzarella

eggs

butter

Mix together the spices, 1 tsp sugar, salt and pepper, olive oil, balsamic vinegar, and lemon juice and pour into a Ziplock bag along with the chicken tenders. Make sure the marinade completely coats the chicken then place in the refrigerator for 1 hour.

Place an oven rack on 4 glasses. Place the ends of the chicken tenders on the skewers so that they hang down. Place the skewers on the oven rack, letting the chicken hang down between the bars of the rack.  Place the oven rack back into the oven and bake for 15 minutes 345 °F until the chicken is cooked through.

Mix together the flour, 5 tbsp melted butter, remaining sugar, and eggs, then pour in the milk while mixing until a crepe batter forms. Melt butter in a hot skillet and spread a thin later of crepe batter around the pan, ensuring there aren't any holes. Cook until it begins to brown on one side, then flip. Use the crepes are wraps and fill with chicken, fries, ranch dressing, tomatoes, onions, and lettuce. Place them on a baking sheet and sprinkle with cheese. Bake for 10 minutes at 350 °F or until cheese is melted. Grab a wrap and enjoy!

https://medias.chefclub.tools/7133d091-656f-46eb-bf35-e7a7b7e02cae.mp4

Crepe Chicken Wraps and other Chefclub US recipes original

Every venison lover needs a go-to burger recipe — this is it. Made with Silver Fern Farms Pasture-Raised Premium Ground Venison, this burger recipe always turns out completely and utterly satisfying.
We season it with the likes of Worcestershire sauce and cayenne pepper to highlight the venison’s savory, naturally peppery flavors. And then we gently mix everything together until it’s just combined, which keeps the meat nice and tender so it grills up extra juicy every time.
But the most important tip of all with this venison burger? Don’t be afraid to pile on the fixings!

How to Make the Best Venison Burger

venison

unsalted butter

worcestershire sauce

garlic powder

onion powder

cayenne pepper

kosher salt

black pepper

cheddar cheese

hamburger buns

Heat a grill or grill pan to medium-high heat.

In a large bowl, gently fold together the ground venison, grated butter, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper with your hands. Be careful not to overmix the ground venison: overworking and compacting the meat will make it tough and dry.

Divide the ground venison into 4 balls and gently form them into ½”-thick patties. Press your thumb into the center of each patty to create an indentation. This will help the burgers cook evenly. Divide the salt and black pepper between the patties, seasoning both sides.

Lightly brush your grill grates with the oil. Place the patties on the grill and cook for 2 to 3 minutes. Turn the patties 90 degrees to create a crosshatch pattern with the grill marks, and cook for an additional 2 minutes.

Flip the patties over. If you’d like to add cheese, place it on the patties now. Cook for 2 to 3 minutes, repeat the 90-degree turn, and cook for another 2 minutes or until the internal temperature reaches 155° F on an instant-read thermometer for a well-done burger.

Transfer the patties to a plate, tent with aluminum foil, and allow them to rest for 3 to 4 minutes. Allowing the burgers to rest relaxes the venison and evenly distributes the juices throughout the meat.

Serve the venison patties warm with your favorite toppings.

Top 4 cooking hacks recipes from across the web

The most viewed cooking hacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Microwave Corn & Husking Hack

Salt & Straw's Ice Cream Base

Crepe Chicken Wraps

How to Make the Best Venison Burger

Top 4 cooking hacks recipes from across the web

The most viewed cooking hacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Microwave Corn & Husking Hack

Salt & Straw's Ice Cream Base

Crepe Chicken Wraps

How to Make the Best Venison Burger

The most viewed cooking hacks recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine