I have a bag of boneless, skinless chicken thighs and wanted to make a chicken satay skewers under the broiler. Has anyone tried this? How does it turn out. Need recommendations for the marinade and sauce.
Cooking with a dull knife is not only a challenge, it can be dangerous. Dull knives are likely to slip while slicing vegetables and can easily cut you. Here’s a quick and easy way to straighten out that blade.