, and it has less blade area than a nakiri knife, another style I use often for quick veggie and fruit prep.

Stir brown sugar into remaining butter in skillet.Scatter rhubarb pieces in a single layer over mixture in skillet.. Place granulated sugar and orange zest in a large bowl.

Using your fingers, rub zest into sugar until mixture is uniform in color, about 2 minutes.Add eggs to zest-sugar mixture; beat with an electric mixer on medium-high speed until pale and creamy, about 2 minutes.Whisk in sour cream, vanilla, and reserved 1/2 cup melted butter until combined.

Sift together flour, baking powder, and salt in a medium bowl.Fold flour mixture into egg mixture just until combined.

Spoon batter over rhubarb in skillet; smooth top using an offset spatula.. Bake until a wooden pick inserted into center of cake comes out clean, 50 minutes to 1 hour.

Let cake cool in skillet 15 minutes.Maybe the number of hate crimes and of deaths caused by mass shootings should be placed on daily menus.. Editor's note.

This story was originally published in December 2022.Achieving the perfect, golden brown crust on a thick and juicy ribeye steak, a crispy and lacquered skin on a whole roast duck, or a smoky and juicy side of salmon is easier than you think.The key is to start with a completely dry surface, and you can achieve that simply by letting the meat chill in the refrigerator uncovered for a few hours prior to cooking.. Why should you air-dry meat before cooking?.

Most meats sold in grocery stores are packaged in airtight containers, which are great for locking out unwanted odors and slowing the rate of oxidation.The problem is that these packages also trap in moisture, which is the enemy of browning and crisping.. A dry surface is more likely to crisp, brown, and caramelize.