It's hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting - but done right, they're absolutely transcendent. I think this underrated technique deserves another look.
Tagged With vegetables
Video: Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops.
Life has taught me to expect very little from February, the worst month, but this one has been especially bad. It's important to savour the bright spots as they crop up, even the tiny ones. Although this month has been riddled with crises on the micro and macro scales, I finally got to eat kohlrabi pizza after weeks and weeks of plotting. It was the highlight of my February.
Hello friends, and welcome back to Will It Sous Vide?, the column where I make whatever I want to with my immersion circulator. Today we are taking a break from more meaty pursuits, and focusing our sous vide sights on a few friendly root vegetables.
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.
My oldest child will only eat one vegetable: carrots. (It used to be broccoli, but he's switched.) His little brother will only eat corn. Since veggies are good for kids, it would be great if we knew some foolproof way of getting kids to eat them. Science doesn't have solid answers, but it does give us some clues.
Nothing has been more important to my development as a home cook -- and as a person who eats the vegetables she buys instead of letting them liquify in the crisper -- than learning to cook without recipes. Once I learned a few go-to methods by heart, "a quick dinner" came to mean kitchen improvisation rather than ordering Seamless.
Thanks to certain food competition shows, garnishes have become a little gauche. "Am I supposed to eat this?" a pasta mogul sneers at a Brooklyn line cook, contempt dripping from his handsome mouth. I get their point, but it makes me kind of sad, as fancy little pieces of carved vegetables will never fail to delight me.
Every night, my dinner table was a battleground. "What is this?" came the oft-repeated refrain, accompanied by a scrunched up face and a tiny fork pushing the vegetable portion of the meal to the farthest side of the plate. No matter how tasty I found the item in question, no matter how much butter or Parmesan I sprinkled on top, no matter how much trouble I had gone through to make it look fun using a spiraliser, my children could not be convinced that the green item on their plate wasn't actually poisonous. I was defeated.
Homemade canning and pickling is a lot of fun, but you know what sucks? Standing over a pot of boiling water in an already-swampy kitchen for hours to sanitise and seal slippery glass jars. No thank you. I switched to freezer pickles years ago and haven't looked back since. If you've got some available freezer space, this is a great technique to have in your arsenal.
When you start out cooking, measuring everything exactly can be a big concern, which is why beginning cooks may be put off by recipes that list vague amounts such as "a pinch of salt" or "one medium onion". Though "pinch" has been pretty much standardised -- it's agreed upon to be an 1/8th of a teaspoon -- a "medium" onion is a little harder to pin down.
There are a lot of "correct" ways to cook vegetables but -- though I'm not a huge fan of culinary presciptivism -- I'm going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it's super easy to execute.
Human adults are supposed to eat at least two serves of fruit and five serves of vegetables per day to keep healthy. But what constitutes a "serve"?
This can be difficult to calculate, especially when it comes to small fruits and diced vegetables. This infographic explains how to work out your portions.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.
I put a lot of unnecessary items on my wedding registry, including a set of violently green margarita classes, but the most unnecessary item was this weird salad dressing bottle, which had a little handle you could squeeze to stir and emulsify the dressing. I honestly don't know how it got on there, but I assume it had something to do with that damn registry gun, and how powerful I felt with it in my sweaty little hand.