Good quality shrimp are firm, glossy and translucent with little or no smell, and the best ones are usually in the freezer case, frozen rock hard with no frost in the bag. Read the label for three things: a count number like 21/25, "shrimp" as the only ingredient, and the country of origin with wild or farm-raised.
Cooking Times
Substitutes
Kitchen Tools
Yes, both are fine in a basket air fryer if food weighs them down, they stay clear of the heater, and air can still flow. Never preheat with an empty liner.
Your Instant Pot reads the pot floor, not the total liquid. Thick sauces, starch, or stuck fond on the bottom trigger Burn even when the pot is half full.
Most cooks don't strictly need a Dutch oven. A heavy, oven-safe pot with a tight lid does the same braising and stewing. Thin stockpots are what fall short.
Techniques
Measurements & ConversionsThere are 3 teaspoons in a US tablespoon, about 15 mL. Small errors matter most with baking soda, baking powder and salt, and much less with vanilla or spices.
Picking Produce
Choose a good steak by grade, marbling and thickness: pick USDA Prime or Choice, look for fine white flecks of fat, firm red meat and a cut at least 1 inch thick.
Pick a ripe cantaloupe by its stem end: a smooth, clean scar means full slip. Then check for tan background color, a sweet smell and a heavy feel for its size.
Quick Bites
Food Storage
