Cooking on your stove means cleaning your stove afterwards.
Tagged With kitchen
They say you catch more flies with honey than vinegar, but apple cider vinegar is actually pretty good at attracting fruit flies. However, according to Food52, you can catch even more flies with an Aperol spritz.
Now is the winter of our discontent and—due to something happening on Netflix—people seem to be managing this discontent by getting rid of all their shit. I’m into it. I have always been a fan of purging, and this extends to my fridge, freezer, and cabinets.
(I do a fridge re-organisation at least once a week, lest I lose my damn mind.)
I am laughably bad at building gingerbread houses. In fact, the process is so stressful, several members of my family refuse to partake in this holiday activity with me. Beyond aesthetics, my main issue lies in the fact that my houses are always falling down, and that makes me say ugly words, but I've found some tasty reinforcement in the form of Rice Krispies Treats.
It's no secret that I am a big fan of parchment paper, but what of its less-expensive, but still non-stick friend, wax paper? Why does it exist? And do you need it?
The word "salad" does not denote "healthiness" or a lack of kilojoules (in fact, they can be worse for you than burgers). Nevertheless, something about the word implies a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We're going to tell you how to build a salad that will leave you full, satisfied, and happy.
Today, we're talking about the most perfect cookware material on Earth: Stainless steel. Before you smash that comment button, I want to make it clear that I'm not disparaging cast iron. I would never do such a thing.
My 30cm cast iron skillet is my very large, heavy son and I love him dearly (he turned 8 in July, thank you for asking). Here's the truth, though: Stainless steel is the only truly all-purpose cookware material you can buy, which is why I recommend it above all others.
As a carnivore whose foodie philosophy is "make things as delicious as possible, whatever it takes," I used to see vegan dinner guests as something I had to work around, and for that, I apologise. Vegan foodies can go on about how delicious soy bacon is, but as a cook who eats meat, I tended to think they were using a different measurement stick for "delicious."
I was selfishly aggravated at having to "dumb down" dishes and sacrifice taste for accommodation.
The kitchen is truly the heart of the home, and anyone who's lived with roommates has, shall we say, a more nuanced understanding of that old cliche. Kitchens feed resentment and bitterness just as easily as they produce joy and, unless you and your roommates communicate directly, you're in for a very bad time. Here are some guidelines to help you get off on the right foot.
Most leftovers last four days in the fridge, but do you really remember whether that takeaway is from Friday or from Saturday? And here are the meatballs from yesterday — or wait, are they from the batch you made last week? Get in the habit of dating your food, and you can stop wondering.