Tagged With kitchen

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The best-tasting food is the kind that comes from your own efforts, because victory tastes oh-so-sweet. Conquer KFC-style fried chicken, smoky barbecue, wood-fired pizza, five-minute bread and other DIY delicacies with these great food-focused projects.

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Arepas, those golden brown discs made of corn masa (dough) that usually get stuffed or topped, are the "daily bread" for a lot of Latin Americans (especially if you hail from my home country of Colombia or neighbouring Venezuela). Although not technically a bread, they can be consumed at any time of the day, much like the leavened stuff. They're served up plain alongside a steaming bowl of frijoles (beans), buttered for breakfast and topped with a fried or scrambled egg, or stuffed with all sorts of goodies such as chicken salad or marinated strips of grilled steak. The options are endless.

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.

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The sponge is possibly the grossest thing in your house. I say this as someone who regularly comes home from holding a train pole and immediately eats finger food (it's builds character!), but still the sponge disgusts me. It is, by nature, a festering cesspool of germs, a wet thing used to clean dirty things that you let fester in the open while also sucking up all the bacteria in the air. The smell of a dirty sponge is one of the worst household odours, one that lingers on your fingers and leads to me obsessively washing my hands after every single sponge contact. It's like cat urine or black mildew - it's the smell of bad housekeeping.

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Steamed edamame, sprinkled with a little salt, is a fine snack or appetiser, but edmame that is sauteed in butter and garlic, and then sprinkled with some seasoning, is impossible to stop eating.

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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.

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Smoked barbecue meat tastes heavenly - especially on a cool summer evening. There are several types of smoker on the market and they all have their pros and cons. This infographic from Tasty Meat lays out all the mouth-watering essentials.

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Squeezing a bit of fresh lemon juice over a savoury dish adds a bit of brightness and helps balance out any overpowering richness, but there's another portion of the lemon you should be sprinkling all over your culinary existence: the peel or, if you're a regular barefoot count or countess, "zest".

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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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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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My job is 50 per cent writing, 25 per cent cooking, 10 per cent eating and 15 per cent washing stupid dishes. I hate washing dishes because it's very boring and also because it has a tendency to make my hands look and feel very sad. To combat Sad Dish Hands, I have developed the Sad Dish Hands Manicure, and all you need to avail yourself of its wonder is some cheap dish gloves and some lotion.

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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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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.