I used to fail at making ghee every single time, until Padma taught me how! A couple of months ago, Padma Kumar from My Good Food World joined me to talk about her Mung Bean Soup recipe. During that chat, I admitted that I’d always failed at making ghee. So I invited her back, and in this glorious episode, Padma walks me through her exact method. She explains how to make this golden elixir, why it matters, and she shares plenty of helpful tips along the way.

In this episode, I also talk about the a fun challenge that I have for you on COOKtheSTORY.com right now. It's the Turkey Brine #WEMadeItChallenge where you can test out my turkey brine recipe on some chicken breasts to see if you want to use it for your Thanksgiving turkey. If you give the turkey brine a try, you can enter to win one of two $50 Amazon gift cards. Details at https://COOKtheSTORY.com/challenge.

Follow Padma on Instagram here: @mygoodfoodworld

This episode is sponsored by Coleman All Natural Meats. Thank you, Coleman!

Christine's Links:
Sausage-Stuffed Apples (featuring Coleman's Mild Sweet Ground Pork Sausage)
How to Brine
Best Turkey Brine
Air Fryer Brussels Sprouts with Balsamic
Chicken Breast Brine
Whole Chicken Brine
Chicken Thigh Brine
Homemade Pierogies
Homemade Cabbage Rolls
Roasting Turkey Parts
Shepherd's Pie for Two
Pasta e Fagioli Soup for Two
Chicken Noodle Soup for Two
Blackened Salmon Recipe
Thermoworks Chart for Chicken-Cooking Safety Temperature with Chart
 
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