Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. Miso pasteChili bean sauceThai curry pasteJapanese curry powderFish sauceHarrisaVinegarPonzu Here's the answer: Just crunch up the noodles in the bag, tear off a corner, add the seasoning packet, hold the torn corner and shake it up, then consume. Eggs
Rotary Peeler by Damian Evans for Joseph Joseph & Yanko Design Peeling With Three Variations There is a reason why potato peelers come with brown handles; to blend in with the peels, so that you accidentally throw it out with the trash and replace it with a new one. With a sophisticated peeler like this Rotary Peeler, I doubt any such accidents will happen. Designer: Damian Evans for Joseph Joseph
A Culinary Tour of the US: 12 All American Foodie Picks Posted by Katie on Thursday, September 12, 2013 · 5 Comments The melting pot ethos of the U.S. has helped create some fantastic regional culinary delights. No matter where you visit, there’s bound to be a famous regional dish. Here are 12 cities to visit to taste the best of America. EatWith host David’s all-American Brooklyn pizza 1) New York City Cheesecake Image credit: vnysia Some would argue NYC is the foodie capital of the U.S. 2) Anchorage Salmon Image credit: wordridden In Anchorage, you can look forward to fantastic Alaskan salmon dishes. 3) Philadelphia Cheese Steak Image credit: yurilong Home of the Philly cheese steak. 4) Miami Key Lime Pie Image credit: ralphandjenny Home to an amazingly vibrant Cuban community, you would think that would be the cuisine to pick. 5) Chicago Deep Dish Pizza Image credit: kylewith Home of the deep dish pizza. 6) San Francisco Wines Image credit: gpaumier 7) San Antonio Chilli Con Carne Image credit: berlinerkueche 8) Baltimore Crab Cakes Image credit: hsuyo
Use our spice primer to learn what spices go with which foods, and how to experiment. So you’ve stocked your cupboard and are eager to spice up your meals. But what to add to what? The possibilities for seasoning are endless, but to get you started here's a list with some tried and true matches. Don’t be limited by traditional uses, though — some of the most exquisite dishes come from unexpected seasonings. Beans (dried) — cumin, cayenne, chili, parsley, pepper, sage, savory, thyme Beef — basil, bay, chili, cilantro, curry, cumin, garlic, marjoram, mustard, oregano, parsley, pepper, rosemary, sage, savory, tarragon, thyme Breads — anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, lemon peel, orange peel, oregano, poppy seeds, rosemary, saffron, sage, thyme Cheese — basil, caraway, celery seed, chervil, chili, chives, coriander, cumin, dill, garlic, horseradish, lemon peel, marjoram, mint, mustard, nutmeg, paprika, parsley, pepper, sage, tarragon, thyme Corn — chili, curry, dill, marjoram, parsley, savory, thyme
Season This With That: A Quick Guide to Common Spices for Common Dishes As the resident food lover in my family, I often get panicked 5pm phone calls asking how to season a bowl of steamed veggies or what can replace thyme or if there's a way to make this chicken taste less boring. While there is really no "One Right Way" to season or spice your favorite foods, here's a quick guide to some of the most common — and dependably tasty! — ways to do it. A Million Ways to Roast a Chicken When given the choice between fresh herbs and dried herbs, fresh herbs are going give you better flavor every time. Likewise, whole spices freshly-ground right before you use them will also taste better. I included several spice mixes here because they are convenient for seasoning a quick weeknight meal and also because they can be good gateways into new ways to spice your food. Think of this guide and the seasonings I suggest as a starting place. What particular herbs and spices do you like to use when seasoning your favorite foods? Teeny Tiny New Potatoes with Lemon Chicken Fish
The Metric Kitchen - StumbleUpon The instructions and tables presented below will walk the reader through converting a recipe to metric measures. It is important to note that these conversions only work with U.S. recipes. Customary measures like cups, pints, quarts, and gallons mean different things in different countries. For example, if you try to convert a British or Australian recipe to metric using these instructions, it may flop. For the sake of keeping things simple, I have slightly rounded off the measurements stated below. Liquids (and Herbs and Spices) Liquids can be converted to liters or milliliters with the following table. Weight Weights can be converted with the following table. Other non-liquid ingredients Non-liquid ingredients specified in American recipes by volume (if more than about 2 tablespoons or 1 fluid ounce) should be converted to weight with the following table. Length Lengths may be converted with the following table. Temperature Finishing up
100 Greatest Cooking Tips (of all time!) : Chefs 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. 2. 3. 4. 5. 6. 7. 8. 9. 10. Tips for Cooking - Steer Clear of These Common Food Prep Mishaps at WomansDay.com - StumbleUpon It happens to everyone. Despite your best efforts in the kitchen, something went terribly wrong and the dish is tough, mushy, too salty or lumpy. Whatever the case may be, you’re stuck with a lousy plate of food and a bad mood. But take heart: The most common blunders are also the easiest to prevent in the future…and some can even be fixed now. To get you on the right track, we spoke with several renowned chefs to learn the cause of—and solution for—everyday kitchen failures. Mistake #1: Too Much Salt Cause: You didn’t taste the dish as you were cooking it. Solution: If the saltiness is the result of an over-reduced soup or stew, add water, recommends Jesse Schenker, chef and owner of Recette in New York City. Mistake #2: Tough Meat Cause: You cooked it too long or the heat was too high. Solution: Marc Vidal, executive chef of Boqueria in New York City, says that once meat is overcooked, shredding it is a good way to expand your preparation options. Mistake #3: Soggy Rice
33 Genius Three-Ingredient Recipes | Posted by on Mar 24, 2014 in Food Hacks | 12 comments If you are looking for some New recipes, some new ideas that will make you happy, than you are on the right place. These 33 easy and amazing food recipes will make you happy and you will enjoy in your food. Cooking Tips - Free Recipes - Baking - Low Fat Cooking
10 ingredients to fancy up your meals Sure, you can follow a recipe and whip up something elaborate when you want to show off. But you don’t do that every day. We don't do that every day. Nobody does that every day. We all look at what in the stores on the way home, or check out the sagging vegetables in the crisper and improvise. Here are 10 things that you can keep around the house to make those dinners you whip up on the fly seem more like restaurant dishes.Sherry vinegar Sometime in the '80s, Americans discovered balsamic vinegar, the sweet and syrupy condiment that Italians had been enjoying for centuries. Pimentón Another Spanish import, pimentón is paprika – but not that tasteless, dusty stuff your mother sprinkled all over the chicken. Smoked sea salt Food geeks are in love with fancy salts: pink sea salt from Hawaiian beaches, hand-gathered grey salt from Brittany. Pancetta Cured pork makes everything better, and there may be no more useful form than pancetta, which is basically the Italian equivalent of bacon. Miso
50 Amazingly Helpful Time-Tested Tips for the Kitchen | Life Hackery - StumbleUpon 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. 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. The definitive street foods of England, Denmark, and 12 other European countries When you're in a new and unfamiliar place, one of the best tools for learning about the culture is food. But you don't want fancy stuff: that's for tourists and wealthy people with expensive ascots. You've gotta go to the streets, where pizza (or whatever that country's version of pizza is) is king. The best international fast-food items from 10 major chains Flickr/Ryan Belgium: Frites Frites were pretty much invented in Belgium (although France's claim is more stuck in the collective American consciousness), and they remain the most ubiquitous street food there. Wikipedia/Pastorius Czech Republic: Smažený sýr Sure, it may be spelled somewhat dauntingly, but there's nothing scary about this Czech street-food delicacy -- it's breaded-and-fried cheese (usually Edam). Flickr/Simon Q The world's best breakfast: which country's morning meal is tops? Wikimedia/Andrew Dunn Wikipedia/Jarno Elonen Flickr/Juan Fernandez 28 must-eat sandwiches from around the world Flickr/Jeremy Keith Flickr/Stephanie D.
The Ultimate Steak Manual - Food The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant. Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). “With prime rib, you’ll get a bigger cut than rib-eye,” says Turner, “often weighing 800-1,000g. Sirloin Fillet & Chateaubriand Rump