I grew up with a standard, cheap rice cooker that my mum bought at a grocery store. Shopping for my own cooker as an adult, I was surprised at how many options there are to choose from and how expensive those options can be. Cooking rice is a pretty straightforward task, so what's with the super expensive cookers? Here's what I found.
Tagged With kitchen hacks
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
Mise en place is a French phrase that roughly translates to "everything in its place". As a cooking technique, it's exactly what it sounds like: A method of preparing and organising ingredients to maximise a recipe's efficiency. So crucial is it to the function of a professional kitchen that, for most chefs, mise en place is a way of life - making it the original "pro tip" for home cooks.
It is a widely known fact that leftover pizza tastes better after a day or two in the fridge. The same is true of many popular takeaway dishes. But how long is too long? This infographic explains when ten popular takeaway dishes begin to enter the danger zone - along with warning signs to look out for.
It turns out that, while I am a very enthusiastic pie maker, I am not very good at it. I have seen a very wide gamut of pie failures over my baking career. Overcooked and cracked crusts, soggy bottoms, burnt edges, foul soup inside a crust -- I've been there. And this isn't as isolated as you'd think. These are all common failures in one's journey to a perfect pie, and we can learn from them. So join me, and let's get to problem solving.
The Cheese And Burger Society is a Wisconsin-based gourmet collective dedicated to US-style cheese burgers. Over the years, the society has hand-crafted 40 burgers that it considers the tastiest ever created: from the "Casanova" (Swiss cheese, beef patty, ham, sautéed mushrooms, Dijon mustard and mayonnaise on a potato roll) to the "Waldorf" (blue cheese, beef patty, toasted walnuts, dried tart cherries, curly endive, sliced red onions and mustard on a rustic Italian roll.)
Be warned -- if you currently have an empty stomach, the accompanying photos might make you homicidally "hangry".
My tuna salad preferences are very straightforward: Bumble Bee Solid White Albacore in water (no "Chunk Light", no oil, no Star-Kist), a tablespoon of mayo (Hellmann's) per can, and that is it. I will occasionally go crazy and add capers, or a bit of anchovy paste for umami flavour, but definitely no onion or celery. I am sure your own tuna tastes veer wildly from mine, and that's as it should be -- when you're dealing with controversial foods such as canned fish and mayonnaise, you're going to run into a lot of strong opinions. But one thing most tuna salad lovers can agree on is the implement with which you mash up the ingredients -- you use a fork, right? I'd like to suggest a faster alternative.
One of the toughest challenges when opening a new restaurant is creating and changing your menu. The menu is what brings customers in and pays the bills, so it's crucial to balance room for trial and error with the perfect array of dishes. If you are creating a menu (or about to change your existing one) and need some help getting it right, these tips from some successful Silver Chef clients will help to steer you in the right direction.
The best thing to do when the dishwasher has finished running is to take out all the clean dishes and put them away. The worst thing to do is to take out just a few clean dishes, and then have someone else come along, get confused, and start mixing dirty dishes in with the clean ones. Then the dishes need to be re-washed and everyone will blame everyone else for it.
We've talked about freezing and microwaving as great ways to extend the life of herbs. Here's another superb way to make the most of those herbaceous leaves: make a rub.
Add an egg to anything and your life instantly gets better. You can eat it on its own after it's cooked however which way, you can add it to pasta to make a carbonara, you could make dessert with it and heck, even make drinks with it. It’s the perfect food. Here are 12 things you can do with an egg, filmed in such a beautiful away that you'll start craving the whole dozen.
Spicy food is the best food, but between the painful capsaicinoids, the bloating from drinking too much water, and the inevitable sweating, spicy food can also be uncomfortable to eat. Here are some tips to enjoy the spice without the bloating, sweat and tears.
Let's say you've just made a stew, soup, or something with a layer of fat swimming on top and you want to get rid of it. You can use the ice cube trick, spoon the fat out, or refrigerate it to harden the fat and remove later. Those are good options, but now you have another: skim the top with sliced bread to sop up that grease.