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By Hilary Meyer, Associate Food Editor, EatingWell Magazine Microwave Potato Chips Chances are you have a microwave sitting somewhere in your kitchen. They've gotten smaller over the years, but even the most svelte version takes up precious real estate. It's time to put that baby to work. Here are 7 unexpected uses for your microwave:
Tamata pachadi / Tomato chutney Another of everyone's favorite.
According to legend (a.k.a. wikipedia ), the folds in a chef’s hat used to represent the number of ways s/he knew how to cook an egg, with the vaunted 100-fold hat reserved for the heads of only the most knowledgeable culinary experts. But are there really 100 ways to prepare eggs? ES set out on an exploration across the food blogosphere to find out, and our answer is a decidedly delicious “yes.” We’re reporting back and presenting our 100 favorite ways to cook an egg.
Here is a large assortment of tips I’ve accumulated over the years. Keep in mind different recipes will provide different results, but overall I’ve found these do noticeably improve most recipes or make things easier. Some recipes success depend on a specific ingredient or action. If one of these tips contradicts your recipe, your best bet is to follow what you have. Enhancers : Add 1 to 2 tablespoons of meringue powder to your mix to help it rise a bit higher and make it a bit lighter in texture.
You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work.
X Equivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents
Brittle Old-Fashioned Peanut Brittle is always a hit, but for an updated take, make the pistachio and almond Fragrant Indian Brittle flavored with honey and cardamom, pictured here. The candy keeps for a month and ships very well too.
Ingredients 2 1/2 pounds red potatoes, halved 2 tablespoons butter 2 onions, chopped 1/2 pound bacon, chopped 6 ounces mild cheddar cheese 2 cups flour 1/2 teaspoon salt 1 cup warm water 1/4 corn oil Directions Boil the potatoes until well done, drain and mash with butter. Set aside. In a large skillet over medium heat cook the onions and bacon together.
So, remember this cheesecake I posted on Monday? Can I tell you all a little secret about it? It wasn't looking nearly as good a few hours before I took that photo.
Does your recipe call for whole milk when you just don’t have any left? Rather than ruining another recipe because of that one crucial missing ingredient, or running out to the store again, you might be able to fix it with ingredients you already have . This useful guide to simple substitutions has tips and suggestions about how to replace the usual missing suspects successfully! Allspice – 1 teaspoon 1/2 teaspoon cinnamon plus 1/2 teaspoon ground cloves. Baking Powder – 1 teaspoon 1/3 tsp. baking soda plus 1/2 tsp. cream of tartar or 1/4 teaspoon baking soda plus 1/2 cup yogurt or buttermilk (decrease liquid in recipe by 1/2 cup) Bread Crumbs (Dry) – 1 cup 3 slices of bread, crumbled.
Okay, the first thing I have to say is, hang in there with me for a few minutes. I know you are thinking, make your own cheese? REALLY? Here on this blog where I have said about a million times, it’s all about getting in and out of the kitchen in 30 minutes or less?
Welcome! If you wish you could eat more whole foods without breaking your budget , you're in the right place. Start here for my top 10 baby steps to better Kitchen Stewardship.
Ingredients 4 cups canola oil or peanut oil 1 cup sour cream 3/4 cup mayonnaise 3 tablespoons sun-dried tomatoes 1/4 cup red bell peppers , roasted 1 tablespoon lime juice 1 1/2 teaspoons pepper, fresh cracked 2 teaspoons salt 3 tablespoons white wine 1 tablespoon garlic, minced 2 yellow onions, sweeter the better, Vidalia or Texas sweets 2 cups buttermilk 2 cups all-purpose flour , divided 1 teaspoon garlic, granulated 12 ounces beer, medium body 3 tablespoons grated Parmesan Directions In a Dutch oven heat oil to 350 degrees F. In a food processor combine sour cream, mayonnaise , sun-dried tomatoes , red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour. Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
Pierogi are traditional Polish noodle dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we've chosen to make a basic potato-cheese filling and serve them as a side dish topped with sour cream, garlic and chive sauce. Our family recipe, combined with a fairly standard dough preparation method, produces an exceptionally light and tender finished product.
Do you find yourself always scrambling to find out how much one stick of butter is? Or how many eggs you need to make a cup? Do you know how much 1 cup of uncooked rice makes? Here’s a handy chart you can print off to include with your other kitchen chart goodies (see: Recipe Ingredient Substitutions & Equivalents Chart (found at bottom of page) and Kitchen Measurements Equivalent Conversion Chart ) . . . Measurement Hacks