If you like to bring unexpected flavours into your cooking, add sherry vinegar to your next salsa. You'll add a some flavorful zest to your dish, and surprise (and hopefully delight) your guests at the same time.
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Roasting capsicum for soups and stews is by no means a tough task, but peeling them can be a bit annoying. Though removing the skins under running water can help them slip off easily, you end up washing a bunch of flavour down the drain. Luckily, Serious Eats has a solution: peel them in a bowl of stock.
Just like cast iron, a carbon steel pan needs to be seasoned before its first use. Oil is a must-have for the process, but Cook's Illustrated recommends an additional surprising ingredient for prepping your pan: Potato peels.
Natural peanut butter may be delicious, but it does have the annoying habit of separating out. Storing it upside down can help, but if you find yourself confronted with an oily, un-spreadable jar of nut butter, use your hand mixer to smooth it out.
The vast majority of commercial nut milks — even the grower-owned, non-GMO versions you can buy refrigerated from the natural foods store — contain gums, emulsifiers and stabilisers. If you drink dairy milk alternatives and your goal is to eat as much real food as possible, follow this recipe to make any type of nut milk at home yourself.
Bechamel is a simple white sauce that can serve as a base for cheesy macaroni, creamy queso dip, white lasagna and all sorts of gratins. It's deceptively easy to make, and the above video can walk you through it.
While it's good to have healthy homemade meals just a microwave beep away, eating the same flavours for days gets boring fast. The next time you pop some protein in the oven, create sections with aluminium foil so you can use different seasonings and bake them all at once for delicious variety. Here's how.
If you do any sous vide cooking at all, you have most likely encountered a stubborn bag of food that just wouldn't sink. A vacuum-sealing system virtually eliminates this issue, but if you're not ready to invest in the pricey piece of equipment, Anova Culinary has some helpful tips for keeping your bags submerged.