For omelets milk can add too much moisture. Adding small pieces of frozen butter to the egg before cooking will prevent this problem, and the butter will melt evenly while being cooked.
Crowding the meat in your pan, means there’s not enough room to release moisture properly. This results in soggy, un-browned meat. Cook in two batches if necessary.
You can make buttermilk at home by adding a teaspoon of lemon juice or vinegar to regular milk and letting it rest for fifteen minutes. The slight acidity of buttermilk keeps baked goods soft by breaking down strands of gluten.
Melting butter releases water, which mixes with the protein in the flour protein to form gluten, making breads and cookies chewy.
If you’re watching your sodium intake, cook with Himalayan Pink Salt. Himalayan salt is less processed, doesn’t have anti-caking agents, and contains the trace minerals our bodies need to function correctly.