Science of Cooking. Geschenke aus der Küche: Lecker schenken! 10 Cosmetic Uses for Everyday Foods - The Ten. The folds in a chef’s hat are supposed to symbolize the number of ways that chef knows how to prepare an egg, but we’re sure there’s at least one missing: as a facial mask. Many common foods can be used as cosmetics with surprisingly good results. So no matter your motivation (you want to save a few dollars, up your green quotient, or just find a novel way to pass the time), here are 10 cosmetic uses for food that are just as good, if not better, than their store-bought counterparts. (A word to the wise: If you have sensitive skin or processed hair, try these remedies on a small patch of skin or hair first.) 1. Egg White Mask. You can either save your leftover egg whites for an omelet or angel food cake, or use them for your next facial. 2. 3. 4. 5. 6. 7. 8. 9. 10.
10 techniques every cook should know. Breading This easy, three-step technique ensures an even crumb coating. It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked. To begin, set up your breading station. Fill the first of three shallow dishes with flour. Start by dredging a piece of meat in the flour. The second step is to dip the meat into the egg wash, again letting the extra drip off. Try to work with one hand as you complete the process, so as not to bread your fingers on both hands - that can lead to a sticky mess.
Proceed with the recipe as directed. Browning/Searing Myths abound about the benefits of searing, most notably that it seals in the juices. The most important factor in this technique is to start with a very hot pan. Although you can use nonstick pans for delicate fish, pans without a nonstick finish do a better job of browning, and leave lovely browned flavorful bits to use in a pan sauce (see "Making pan sauce. ") Place your ingredient directly into the pan. Dicing an onion Folding. Better Egg Salad: Add an Avocado, Use Less Mayonnaise. How To Make Japanese Rice on the Stove. Rice is rice, right? Not quite. Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method.
A fancy rice cooker makes the process easy, but it isn't a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills.Rice can be tricky, as stove strength varies, so cooking times in recipes are really just approximations. Stovetop Japanese Rice What You Need Ingredients Japanese short-grain riceWater Equipment Heavy pot with a tight-fitting lidStrainerDry measuring cupLiquid measuring cup Instructions 1. 2. 3. 4. 5. 6. 7. 8. Additional Notes: • For best results, start with at least one cup of dry rice, as smaller amounts of rice and water are difficult to cook properly. . • You can save the rice rinsing water instead of dumping it down the drain. 50 Amazingly Helpful Time-Tested Tips for the Kitchen. 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. 1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50.