We are Chef NPH and Chef Grace. Opposite personalities who make delicious fools out of ourselves
Our goal is to teach you a few things about cooking, show you a few recipes and hopefully make you laugh along the way; and whether you’re laughing with us or at us, it doesn’t really matter.
Great video and will definitely try the mustard coating.. with the price of prime rib being so expensive, you can’t afford not to have a thermometer to make sure it’s cooked to perfection
Weirdly erotic but thanks for the info. :) Both steaks look great! I'm a reverse sear ribeye girl but can here because I found a dope T-bone on markdown. It's much like a ribeye reverse sear. Aside from that dang bone.
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If you sub regular flour for the rice flour it will be a bit darker but that’s not what we were going for. The rice and potato starch combo makes it stay crunchy for longer.
