Cooking Exceptionally With Gin Lee

Homemade Beef Bacon Full Recipe for Crisp, Smoky Slices at Home A well-made batch of homemade beef bacon has smoky edges, rich fat, and a deep savory taste. It gives you a pork-free bacon option with more control over the salt, spices, smoke, and texture. This homemade beef bacon full recipe involves more than seasoning and frying. Curing time, cold storage, surface drying, and internal temperature all shape the final result. You’ll choose a fatty cut, apply a measured beef bacon cure, refrigerate it, smoke or roast the slab, chill it, slice it thin, and crisp each piece in a pan. Choose the Right Beef Cut for Homemade Beef Bacon The cut controls how fatty, tender, and easy to slice your beef bacon will be. Start with fresh beef from a trusted seller, and keep it cold during trimming and curing. Compare Beef Belly, Plate, Brisket, and Short Rib Beef belly is the closest match to pork belly because it has broad layers of meat and fat. Plate or navel cuts also make rich bacon, while bris...

Candied Mixed Beans Full Recipe for a Glossy Sweet-Savory Side A good candied mixed beans full recipe should bring more than sweetness to the table. This oven-baked side combines tender green beans, wax beans, lima beans, and kidney beans with a buttery brown sugar glaze, bright vinegar, and savory spice. The beans become soft while the glaze bubbles around the edges. Serve them at Thanksgiving, Christmas, summer cookouts, potlucks, or family dinners. You can also assemble the dish ahead, then bake it before serving. Why This Candied Mixed Beans Recipe Belongs on the Table A Sweet-Savory Side Dish With Broad Appeal Candied mixed beans balance brown sugar with butter, mustard, garlic, pepper, and vinegar. The glaze tastes rich and sweet, but the savory and tangy flavors keep it from becoming flat. Each bean adds a different color and bite. Green and wax beans stay firmer, while lima and kidney beans bring a soft, creamy texture. A Flexible Recipe for Holidays and Weeknight M...

Pan-Fried Buttermilk Biscuit Are you ready to make some delicious homemade buttermilk biscuits that are quick and easy to make? Look no further! This Deep South recipe will have your taste buds dancing with joy. Ingredients: 2 cups self-rising flour 1/4 cup vegetable shortening 3/4 cup buttermilk 1/4 cup butter Instructions: Start by preheating a skillet over medium heat. In a mixing bowl, combine the self-rising flour and vegetable shortening. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Slowly add the buttermilk to the mixture, stirring until a soft dough forms. Allow the dough to rest for 15 minutes. Turn the dough out onto a floured surface and knead gently a few times. Roll out the dough to about 1/2 inch thickness. Using a biscuit cutter or a glass, cut out biscuits from the dough. Melt the butter in the preheated skillet. Place the biscuits in the skillet, making sure they are not touching each other. Cover the skillet and cook the biscuits for a...

  The Secret Ingredient for Making Potato Cakes Hold Their Shape A potato cake can look perfect in the bowl and still crack, spread, or fall apart in the skillet. The problem usually starts before the pan gets hot. Excess moisture, the wrong potato, or too little binder can leave the mixture weak and sticky. The best fix is a dry potato base plus the lightest binder that fits the mixture. Egg gives flexible support, cornstarch adds neutral firmness, flour builds a sturdy cake, and breadcrumbs bring texture. Once the mixture passes a simple texture test, careful shaping and patient frying keep the cakes intact. The Real Reason Potato Cakes Fall Apart Potato cakes hold together when the potato particles can grip one another. Water, rich dairy, large chunks, and too many loose fillings interrupt that grip. Frying may reveal the problem, but it rarely causes it. Excess moisture weakens the potato mixture Drain boiled potatoes well, then leave them in the warm pot for a few minutes. Thi...

Delicious, Best-Ever Layered Biscuits Yummy biscuits can be served as a side or main course to any meal. Today, I'd like to share another one of my favorite biscuit recipes with you all. Imagine the pleasure of breaking through the golden crust of a mouthwatering biscuit, revealing the soft, warm layers within. The aroma that fills the air is simply irresistible, beckoning you to savor each morsel with anticipation and delight. Ingredients: 2 cups of self-rising flour 2 teaspoons of Splenda or regular granulated white sugar 6 tablespoons of cold butter 3/4 cup of evaporated milk Instructions: In a bowl, add 2 cups of self-rising flour and 2 teaspoons of Splenda or regular granulated white sugar. Mix well. Now, add 6 tablespoons of cold butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients. Make sure that the butter is incorporated well. Then add 3/4 cup of evaporated milk. Combine well, but do not overwork the biscuit dough. Next, trans...

  Beef Stew Full Recipe for Tender Beef Chunks and Savory Rich Broth A pot of homemade beef stew brings tender beef chunks, soft carrots, creamy potatoes, and onions together in one savory meal. This beef stew full recipe uses familiar pantry ingredients, including bouillon, and requires no tricky cooking skills. The best flavor comes from browning the beef, seasoning each layer, and simmering the meat slowly. This guide also includes substitutions, slow cooker and oven options, storage instructions, and fixes for thin broth, tough beef, or excess salt. The finished stew has a thick, savory broth with a balanced mix of beef, carrots, potatoes, and onions. Prep takes 20 minutes, and cooking takes about 2 hours 15 minutes, for 2 hours 35 minutes total. It makes 6 servings of about 1 1/2 cups each. You’ll need a Dutch oven or heavy pot, a cutting board, a sharp knife, tongs, and a wooden spoon. Gin Lee making beef stew. "Hear That Sizzle" Music written by Gin Lee. Gather the In...

Why Is the United States Being Slammed With So Many Food Recalls in 2026? How to Check What Is Safe A phone alert about recalled meat, salad, infant food, or a favorite snack can make every grocery trip feel risky. The United States is seeing steady recall coverage in 2026, but the headlines alone don’t show whether contamination is rising, detection is improving, or recalls are growing wider. The answer includes all three. Better testing finds problems earlier. Complex supply chains spread one contaminated ingredient across many brands. Pathogens, labeling errors, weak records, staffing gaps, and separate federal agencies add more pressure. Recall announcements, affected products, illnesses, hospitalizations, and deaths are different measures, so they shouldn’t be treated as one national score. Why Is the United States Being Slammed With So Many Food Recalls in 2026? Better testing finds contamination sooner Public health labs now compare the genetic fingerprints of pathogens fou...