Food, friends, and recipe inspiration. 5 Myths of Cast Iron Cookware — Maker Tour. Do you dare to cook a tomato in a cast iron skillet?
Will you ruin your skillet forever, or have the metallic-tasting death of your dinner dish on your hands? When it comes to cast iron cookware, what's true, and what's an empty threat? Cast iron-loving cooks are quite opinionated on the dos and don'ts of keeping cookware in tip-top shape. We turned to Lodge to answer some of our questions. Discover the truth behind cast iron myths! 11 Things You Probably Shouldn't Put in the Dishwasher — Cleaning Tips from The Kitchn. Moving into an apartment with a dishwasher was a game changer for me.
I didn't have to be as picky with what I used in the kitchen because I knew it wouldn't take me a long time after cooking to clean everything up. That said, I learned quickly what should and shouldn't be cleaned with the help of this kitchen luxury. While there are definitely things that clearly say the item should be hand-washed, it's not always so easy. How To Clean a Cast Iron Skillet — Cleaning Lessons from The Kitchn.
Instructions for cast iron skillet cleaning often include a lot of don'ts: Don't use soap, don't use steel wool, don't put it in the dishwasher.
It's almost enough to scare a cook off from cast iron completely! However, with a few simple techniques, you'll be able to keep your skillet clean, rust-free, and well-seasoned. The 34 Simple Two-Ingredient Recipes. Posted by admin on May 22, 2013 in Recipes | 0 comments Cooking doesn’t get much easier than this.
BTW, these are mostly desserts. I hope you’re OK with that. I know that you will enjoy in this amazing food tricks. All these food ingredients are amazing and with them you will enjoy in delicous food. Kitchen 101: Cooking Methods. Kitchen 101: Cooking Methods Buy the Cooking Methods Posters at The Sweet Tooth Paper Goods Company!
Enter “LIFEHACKER” into the promo code box and get 10% off the Mixing Methods Poster! Slow and gentle, rough and fast, hot and wet. Can you guess what I’m talking about? Of course not, you dirty-minded foodie. Kitchen Cheat Sheet Guide On Basic Cooking Techniques. Diffеrеnt people likе tо eat diffеrеnt ways.
Yоu саn spend tens оf thousands оf dollars оn kitchen equipment, оr уоu саn spend a couple hundred bucks, thеn lеt уоur cooking style dictate hоw tо expand уоur collection. Yоu’ll spend mоrе timе in preparation thаn асtuаl cooking.The wау уоu prepare food hаѕ a direct impact оn hоw it cooks. Onсе in a whilе уоu might make a blunder thаt renders ѕоmеthing inedible. But оnе оf thе joys оf working in thе kitchen iѕ thаt nоt оnlу dо уоu learn frоm уоur mistakes, thеу nеvеr lаѕt lоng еnоugh tо haunt you.
(And уоu саn uѕuаllу eat thеm anyway.) Inbox - joyceeariel - Gmail. Hootin' for Cupcakes (and late for Cupcake Hero) Oh my...it's less than 24 hours until I have to get on a plane to China and I have yet to start packing.
You might say I like to do things last minute ;p. The Amateur Gourmet - A Funny Food Blog with Recipes, Restaurant Reviews and More. DIY Culinary: Chicken French — DIY Lomography. Ingredients: 1 boneless, skinless chicken breast 2 eggs, plus 2 tablespoon milk, beaten 1/2 cup flour 1/2 tablespoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder Cayenne to taste 2 tablespoon olive oil, plus 1 tablespoon butter for sautéing For the sauce: Juice of 1 lemon1/4 cup of grape juice (use good wine if you drink alcohol)1/2 cup vegetable broth2 tablespoon cold butter, cut in cubes1/2 tablespoon chopped chives (use Italian parsley if you want to be original)Salt and fresh ground black pepper to taste.
Tuscan Garlic Chicken. Oh my sweet darling husband.
If you covered a flip flop with a cream sauce, he would probably love it. So naturally, I had high hopes for this recipe. Sautéed chicken with a cheesy cream sauce full of spinach and peppers. Pepperoni Pizza Puffs. Zucchini "Noodles" with Pesto & Pine Nuts. 5 stars based on 7 votes Share on TwitterShare on FacebookShare on Pinterest Known for its tender flesh and delicate flavor, zucchini is nothing if not versatile — you can grill it, sauté it, fry it, and even bake into breads.
However, its mild flavor can be a bit bland, so when my garden bursts with zucchini every summer, I’m always looking for new ways to spice it up. Here, peeling the zucchini into wide ribbons and discarding the seeds makes it less watery and creates more surface are for the sauce to coat, almost like pasta. And pesto loaded with garlic and basil adds vibrant flavor. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious.
Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom.
Cut up your butter. How To Make French Onion Soup. I’ve tried French onion soup in a few restaurants but I never liked it. Probably because I tried it at chain places that used frozen or dehydrated. But from what’s in it — beef broth and roasted onions — this is something I should just love. So I decided to make some for myself and see. And, surprise, when made with real ingredients … this stuff is good. (But I still need a good copycat recipe for onion soup mix to use in recipes, like dip. Ingredients 4-5 large onions, about 4 pounds, red and/or sweet 2-4 sprigs fresh thyme 3-5 bay leaves (oops, forgot them in the photo) 3-5 cloves garlic, minced kosher salt fresh ground black pepper flour, about 1/4 cup (see note below) 1-2 cups wine 8 ounces beef broth Directions I decided to make this because I had a container of beef broth in the freezer.
Start by prepping the onions. Peel the outer layer, then cut into thin strips. How To Make Perfect Brownies. I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace.
Not any more. My wife found this recipe, and it’s perfect. The Best French Onion Soup (…ever!) The last recipe I posted for French Onion soup was from Cook’s Illustrated and the soup came out great. So when I saw that they had an updated recipe, I had to give it a try. The big change between the recipes was that the updated version calls for caramelizing the onions in the oven rather than on the stove top. This change lets you get a lot more flavor out of the onions and means you don’t have to stir the onions every minute. Kitchen Helpers. Recipes. Picky Palate.