Tagged With food

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A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, a creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic and the like provide crispy texture and salty, umami-rich, slightly pungent flavour. In short, they are desirable. They also just got a bit more convenient, thanks to this microwave method from Cook's Illustrated.

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Vegetarian and vegan cooking should celebrate vegetables rather than forcing them into a meat-shaped box. I'll take "oh damn, I didn't know I liked eggplant" over "this is surprisingly tasty, but I'd rather eat real bacon" any day of the week.

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The recipe for KFC chicken used to be a closely guarded secret. However, a former KFC employee recently leaked the alleged "11 secret herbs and spices" to the world - and after extensive testing, the recipe checks out.

This video shows you how to make bona fide KFC chicken at home. (The good news is, you probably have most of the ingredients in your cupboard already.)

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Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.

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I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can't be beat, but you'd be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don't have to drain) and no roux.

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Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter - all of these things are deeper, more flavorful versions of themselves. You've probably been browning your butter for some time now, but the good people at Serious Eats have figured out how to give cream the same treatment, with delicious results.

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Mincing your own meat is the best way to control what goes into your burgers, and it results in meat patties that are tastier and juicier. The folks at America's Test Kitchen show us how to produce our own meat patties with nothing more than a freezer and a food processor.

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We all know to save bird bones to make stock, but the excess skin and fat you find yourself with after butchering a piece of poultry is just as valuable. With very little effort on your part, you can render out some of the tastiest cooking fat around.

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At a dinner party or a family-style meal out, who gets the last piece of food? In this excerpt of the dinner party how-to book Brunch Is Hell, Rico Gagliano and Brendan Francis Newnam lay out the three typical bad solutions (no one eats it, everyone shares tiny bites, an "alpha guest" hogs it), then present a witty five-point plan for awarding the last piece.

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Adapting to a low-sodium diet can be really hard. Your best bet is to cook most of your own meals, since starting from fresh ingredients gives you the most control over your milligrams. But even though your tastebuds will adjust, the fact remains: subtracting sodium subtracts flavour.

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Fancy devilled eggs have become something of a trend. It seems that every little bistro and wine bar offers some sort of "elevated" take on the picnic classic, usually with a bit of crispy pork (or even caviar) on top. You do not, however, need a prosciutto crisp on top of your devilled egg for it to be good; the best ones are the simplest.

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Awards season is rapidly approaching, which means you should be watching lots of movies - so that you may express your smart and good movie opinions - and eating lots of snacks. A big bowl of fluffy, flavorful popped corn is the obvious, correct choice, but if you find yourself getting a little bored of the basic butter-and-salt situation, we have some ways to branch out.

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Cheesecake is one of my favourite sweet things on this earth but, as a household of one with an occasional lactose-intolerant visitor, I'm not in the habit of making whole cheesecakes for the home. There is, however, a way to make just enough cheesecake for two (or one, twice) in a Multi-Cooker, and it takes about half an hour.

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Monosodium glutamate (MSG) is a flavour enhancer that you’ve likely run across if you’ve ever eaten before. It is found naturally in many foods but it is most famously known as an additive that provides food with a savoury taste. Though MSG has been around since the early twentieth century, in more recent times, its safety has been questioned and it has been built up as a potentially dangerous additive that can cause a whole range of health issues. How much truth is there to that?

Here's everything you need to know about MSG.