Annie Watson

Annie brings decades of experience to the Kitchen Ask. She is a noted chef and avid gardener. Her new book 'Healthy Eating Through the Garden' will be released shortly. When not writing or speaking about food and gardens Annie can be found puttering around farmer's markets and greenhouses looking for the next great idea.

Should I Use separate cutting boards for meat?

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Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs: Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.

How do you cook a frozen steak in a pressure cooker?

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Add beef stock, mix and load the frozen steak on top. Season the steak with salt and pepper. Place the lid on the instant pot, set the valve to sealing and cook for 20 minutes on manual/pressure cook. When it beeps manually release pressure and do a quick pressure release.

How do you use a blowtorch in kitchen craft?

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Turn the unit upside down and insert fill stem into fill valve and press down for 3 to 4 seconds. Repeat three times. Back spray from fill valve indicates that appliance is full. After filling, allow a few minutes for gas to stabilise.

How long should I cook pork chops in the air fryer?

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Place pork chops in a single layer in the preheated air fryer basket. Air fry at 400° F for 5 minutes. Then flip the pork chops over and continue cooking until they are cooked through to at least 145° F, about 3-7 more minutes for boneless chops or 6-10 more minutes for bone-in chops.

How do I juice apples without a machine?

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StepsStart by washing and then coring the apple to remove seeds. … Add the apples to the pot and add enough water to just cover them. … Slowly boil the apples for about 20-25 minutes or until the apples are quite soft. … Slowly ladle the hot juice/apple mixture into a fine mesh strainer and gently mash the apples.

How long does chicken take to cook in a slow cooker?

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Cook the chicken breast-side up for 4 to 5 hours on the high setting, or 6 to 8 hours on low. The juices should run clear when the thickest part of the chicken breast and thigh are pierced with a knife. Chicken needs to rest for about 20 minutes before carving.