Tagged With kitchen
Temperature is probably the most important variable in cooking, but it can be hard to control if you don't know what it is. Sure, there are various tests you can employ to test "doneness" of various foods — the ol' palm trick for steaks; the toothpick inserted in a cake — but these only give you approximations. If you really want to cook your meats, cakes, and candies perfectly every single time, you need a thermometer.
Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there's no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz 'em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good, but remembering to take them out of the freezer the night before I intended to cook them.
I've never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I'm feeling slightly juvenile. As a result, I tend to shy away from recipes that advocate the straight-up chomping of peels and the like.
Putting cubes of frozen coffee in your iced coffee — instead of boring water — isn't exactly a new coffee "hack", but there are ways to make them a little more interesting.
When you find a bit of mould on food, it might seem like it's OK to salvage some of it because the mould doesn't cover the whole thing. That seems like the logical step, right? It turns out that's not true for a lot of foods, like bread, because the mould can hide deep in the surface where you can't see it.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations.
I hate to sound melodramatic, but lettuce and I are enemies. It's not that I don't like eating salad — I do — it's that I never eat salad fast enough before my lettuce gets "weird", as in "not technically inedible but kind of limp and not-so-fresh looking". This makes me feel like a failure, and I hate failure. Luckily, Jenn Louis has a recipe specifically designed for not-quite-salad-worthy lettuce, and it's called "lettuce jam".
Cocktail ice is something that ethanol aficionados can get very, very fancy with. However, unless you're a nugget ice enthusiast, you really only need one cube for your home bar: a really big one.
Cooking can be as simple or complex as you like and even the basic act of frying meat can be packed with nuance (and hopefully flavour). We've previously covered in detail how best to handle steaks, but if you want a more visual and streamlined guide, this video from Tasty has the goods.
Hello everyone, and welcome to this edition of Will It Sous Vide?, the column where I make things with my immersion circulator.
Welcome back to Prep Cook, where we test out a week's worth of recipes so you only eat the most delicious ones! Just in time for your weekend grocery run, we have black bean taquitos, walnut apple meatloaf, and cauliflower pizza bites on the menu.
It is with a heavy heart that I must inform you of a "smart salt shaker" called "The Smalt". Oddly, the shaking aspect of this shaker is still decidedly unplugged — you still have do all the shaking; Smalt just "tracks" it for you. (And lights up. And plays music.) It is, essentially, the Juicero of seasoning.
I'm a pretty organised person — except when it comes to my pantry. I can never remember what I have and what I've run out of, and finding things in there is a lost cause. I finally decided to get it under control, hoping I wouldn't find an embarrassing number of the same item* stuffed in the shelves. Spoiler: I did.