Where is I go wrong? Two red snapper baked in 5 lbs salt which was added to 8 beaten egg whites. The 'casing' did not neatly crack apart. (Never mind the mess left on the pan.) The fish did not escape salt taste infusion.
Mixing dry ingredients can cause a dusty mess in the kitchen. But don't waste your money on a prefab splash guard. Instead, next time you're getting ready to bake, try this trick from Jenny Stewart of CHOW.com—it's the cleanest way to combine in the kitchen!
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.