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Science-driven American baking — cookies, pies, cakes with precision
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Rendered beef fat — fries, deep frying, high-heat searing
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Rendered beef fat — fries, deep frying, high-heat searing
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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Heat oven to 350°. Mix meat, half of the onions, the bread crumbs, 1/4 cup of soup, the egg, thyme leaves, salt and pepper. Press mixture evenly against the sides and bottom of a 9-inch pie pan. Turn beans into meat-lined pan; spread remaining soup over beans and bake uncovered for 25 minutes. Arrange remaining onions on top; bake 10 minutes longer. Cool 5 minutes, then cut into wedges.