Chin’s Test Kitchen —- Freezing and thawing Persimmons is a popular method to soften them and reduce their chalky, tannic taste, making them sweet and jelly-like for recipes, I’m thinking to make Persimmon Flambé 🔥 paired with Brandy and Apricot Liquor! 🥃 #4chinsreels | Michael Chin

𝐇𝐀𝐏𝐏𝐈𝐍𝐄𝐒𝐒, 𝐂𝐇𝐔𝐑𝐍𝐄𝐃. 🍦✨ My kitchen has been a non-stop ice cream factory, and my heart is so full! The biggest reward? A voice note from a sweet kid who’s over the moon about getting to eat more of my ice cream! That’s the good stuff right there. ❤️ The trio of joy is here, and it’s EPIC: ➡️ 𝐁𝐋𝐀𝐂𝐊𝐁𝐄𝐑𝐑𝐘: Yes, blackberry in ice cream is a GAME CHANGER. It’s bold, fruity, and deserves a permanent spot in your freezer. ➡️ 𝐑𝐀𝐒𝐏𝐁𝐄𝐑𝐑𝐘 𝐂𝐑𝐄𝐀𝐌 𝐂𝐇𝐄𝐄𝐒𝐄: Cheeseca

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Chins Kitchen Holiday Bread Stuffing….this is my engineered holiday stuffing full of flavor. #4chinsreels #stuffing #engineeredcooking #holiday #recipe | Michael Chin | Facebook

Alright, alright... for those of you who just scrolled past my long, wordy post on food science theory 😉, I got you! Here’s the spark notes version in a mini reel ☝️ | Soo Chin's Kitchen

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