Lumps Are Caused By One Thing And

I Approach Cooking From A Science Angle Because I Need To Understand How Things Work. If I Understand The Egg, I Can Scramble It Better. It's A Simple As That.

Now My Wife May Think She's Locked Me Out Of The Kitchen But Macgyver's Not My Patron Saint For Nothing.

I Can’t Talk About Anything Or Write About Anything If I Don’t Understand It. So A Lot Of The Stuff That I Go Through And A Lot Of The Time That I Spend Is Understanding.

Butter Typically Melts Around, You Know, 90 Fahrenheit, As Opposed To About 20 Degrees Higher For Lard. So What That Means Is That When You're Working With It, The Lard Is Going To Stay More Solid, Which Is Great For Flakiness.

I Would Have Bacteria And, Yeah, It Would Grow In What We Call The Danger Zone, Which Is Typically Between 40 And 140. But If I'm Getting Something Out Of My Refrigerator Where It's Been Basically Pretty Clean And I'm Putting It On My Counter, What Exactly Is Going To Happen In That Amount Of Time That Going Into A Hot Oven Isn't Going To Kill? Nothing.