Infographic: A Scientific Map Of Optimal Food Pairings. Happy Thanksgiving! To keep you busy while you recover from turkey coma, we're republishing some of our favorite stories from 2013. Enjoy. --Eds Surf and turf. This is the science of Western cooking. Of course, the Scientific American infographic is actually a reinterpretation a flavor map created by Yong-Yeol Ahn. Up top, you have roast beef--the food that shares the most chemical compounds (or food relatives) with other foods. Roast beef's link to peas is especially notable, because peas sit way down on the tree.
The more time you spend exploring the graphic, the more “aha” moments you’ll have. Interestingly enough, Scientific American points out that while the tradition of Western food is largely based upon these chemical overlaps, Eastern food is created quite differently, with dishes comprised of discrete flavors rather than interrelated ones. Try it here. [Hat tip: FlowingData] [Image: Peas via Shutterstock] How to Make Soup From Scratch. What The Fuck Should I Make For Dinner?
Chai spice + almonds. I’m very hit or miss when it comes to chai spices. I guess my only real experiences with the chai-flavor, is in tea form. It’s rare that I try a chai tea that I fully enjoy. They typically end up too sweet or spicy, and sometimes too potent. Once in awhile though, the spices are just right. Spice mixing can seem scary. I typically add the tiniest pinch of cloves in my recipes, so deciding to put a whole whopping teaspoon into this fairly small mixture, had me a bit scared. Warm. spicy. deep. rich. Tastes like winter. Chai Spice Mix 2t cinnamon 2t ginger 1t cardamom 1t cloves 1/4t nutmeg 1/4t all spice Mix together and store in a sealed jar or spice container. If you’re lucky enough to have a bulk spice section in your store, this should cost well under $1 to make.
This spice mix is totally customizable. So what made me randomly decide to mix up these spices? Oh you know, to make nut butter! I’ve become strangely addicted to the oh so convenient + cheap, peanut butter. Better yet? Ashley. Cake Whiz | Mango oatmeal. I recently received some samples from Quaker. I was very excited coz let's face it... who doesn't like FREEBIES? Plus, I am a BIG Quaker fan. I have been enjoying their stuff since I was a kid. GOD! In my package, I got oatmeal cookies, granola bars, cinnamon oatmeal and LOTS of coupons for other Quaker goodies that I am happily SHARING with everyone. These are my honest opinions after trying out everything: Chocolate chip oatmeal cookies: Among everything I got from Quaker, these were my absolute FAVORITE! .These cookies came in a packet of 4, making them EASY to share and very easy to carry in my purse.
Big chewy chocolate chip oatmeal bars: They came 5 in a box and are 60% bigger in size than before. Perfect portions-Cinnamon flavored oatmeal: Among the 3 things I got from Quaker, this was my LEAST favorite. Using milk in the preparation made it only slightly better. However, I played around with a few ingredients and made a DELICIOUS mango oatmeal with dried cranberries and coconut. Pastel de Tres Leches- Basic Tres Leches Cake Recipe. "Pastel de Tres Leches" or "Tres Leches Cake" is named for the three milks in the soaking liquid (Leche means milk in Spanish.) The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream. The heavy cream is also whipped up to use as the topping. Due to the rich ingredients and that it is soaked in a creamy syrup, Tres Leches Cake is extremely dense and moist, almost like a custard.
Tres Leches is sweet and delicious, but it is nothing like a traditional dry cake that is light and fluffy. See a Step-by-Step version with pictures of each step Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 5 minutes Ingredients: 1 1/2 cups cake flour1 pinch salt1 teaspoon baking powder1/3 cup oil1 cup sugar1 teaspoon vanilla extract5 large eggs1/2 cup whole milkCream Syrup for Soaking (see recipe below)Whipped Topping (see recipe below) Preparation: Combine flour and baking powder and salt. Let the cake cool until it feels room temperature. Roasted Brussels Spouts and Cranberries with Maple Balsamic Drizzle. Brussels sprouts are in season right now and my favorite way to eat them is to roast them. It is the absolute BEST way to bring out their natural sweetness. Adding the crans, balsamic, and a little maple syrup doesn’t hurt either. This is a great side dish and would be perfect for the holidays!
(Pin now and save for later!) We love our Lodge Cast Iron pans and can’t recommend them highly enough. Camping season is coming up and I’m so excited. In the meantime enjoy this delicious Brussels sprouts side dish with juicy steaks or pork chops! Roasted Brussel Spouts and Cranberries with Maple Balsamic Drizzle 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half1 tablespoon olive oilSalt⅔ cup fresh cranberries (or ⅓ cup dried cranberries)⅓ cup crumbled Gorgonzola or goat cheese⅓ cup freshly toasted pecans1 tablespoon maple syrup, or more to taste1 tablespoon balsamic vinegar, or more to taste.
Caramelized Apple Crepes. Crepes are yummy. Fall is good. That much I know. And what about fall inspired crepes? ‘Is that possible?’ I thought. I’ll tell you what – not only it is possible, the result also is amazingly delicious! Sure I have the recipe for you, here it is… The list of ingredients. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. . … until sugar turns amber in color. 13. 14. 15. 16. Enjoy! (This recipe was adapted from MarthaStewart.com. Online Recipes | Online Cookbook | Recipe Contests | Daily Sweepstakes | Better Recipes. Now Watch Me Work. Appetizers. Cooking Techniques for Beginner and Intermediate Cooks. 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.”
And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers […] Continue Reading » Simple Reduction Sauce How to Make a Simple Reduction Sauce A reader wrote to me to say that he cannot make a reduction correctly. Continue Reading » London Broil London Broil – Meat Cut or Cooking Technique? Continue Reading » 8 Tips To Grill Like A Pro Become A Better Grill Master With These Simple 8 Tips I’m often asked by home cooking enthusiasts how to grill like the pros do. Continue Reading » Steaming Technique | How to Steam Food All About Steaming Steaming is a moist heat cooking method. Continue Reading » The Secret To Great Saute Continue Reading » Saute Cooking Videos Continue Reading » Continue Reading » The FATFREE Recipe Collection.