DIY Sous Vide If you have watched any cooking programs on TV lately, you have probably noticed sous vide even if you didn’t know that was what it was called. Sous vide is a slow cooking method that combines vacuum sealing with a kind of low-temperature water poaching. The idea is that the food is cooked for a long time at the exact right temperature, leading to two advantages: 1. 2. Chefs also love sous vide because, although the temperature has to be maintained, the cooking time doesn’t have to be exact. To do sous vide at home, you can either buy a $449 machine or you can make one yourself. However, you do need some equipment, as follows: A vacuum sealer. For the food itself, we needed: 2 filet mignon steaks salt pepper olive oil We wanted the steaks to be cooked medium, which is 135 degrees. So we had our target temperature. First, we put salt and pepper on each side of the steaks, just like you normally would. Next, we set up our “high-tech” sous vide water oven. Of course, they floated. 1. 2. 3.
The 29 Healthiest Foods on the Planet | Belly Bytes - StumbleUpon The following is a "healthy food hot list" consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease. Along with each description is a suggestion as to how to incorporate these power-foods into your diet. Fruits 01. The Power: Beta-carotene, which helps prevent free-radical damage and protect the eyes. 02. The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. 03. The Power: Ellagic acid, which helps stall cancer-cell growth. 04. The Power: Stop aging, live longer and keep your mind sharp with blueberries. 05. The Power: Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene - both powerful antioxidants that help protect cells from free-radical damage. 06. The Power: Helps fight bladder infections by preventing harmful bacteria from growing. 07.
Turkey Tip: Buy More, Not Bigger | Apartment Therapy The Kitchn Is it just me or do turkeys seem to get bigger every year? Here's the thing: bigger isn't always better. In fact, if you're feeding a crowd at Thanksgiving, my advice is to buy a second turkey rather than one of those mammoth ones, and here's why. With a big turkey, you start running into some big problems. It takes longer to thaw if it's frozen and then exponentially longer to cook. Plus, it tends to cook less evenly, leaving you with a platter of dry meat. All these problems are solved with a second, smaller turkey. Another bonus: buying smaller turkeys opens up a whole world of local, humanely-raised, heritage, and organic turkeys that you can buy. When buying turkey, figure on about a pound of meat per person. What kind of turkey are you roasting this year?
Eat This Now! The 20 Healthiest Foods You Shouldnt Live Without Acai This dark Brazilian superberry is found to have one of the highest antioxidant levels of any fruit in the world. Dark colored berries have been known for their health benefits because of their Anthocynins (Vascular pigments) which give the acai its color. These belong to a group of molecules called flavonoids. Pomegranate Another high antioxidant superfruit, the pomegranate, makes many guest appearances in Greek mythology. Spinach This veggie has a reputation of being a good source of iron. Broccoli As a part of the cabbage family, broccoli has many potent cancer fighting nutrients. Salmon This trout with a keen since of smell may make you smarter. Carrots This root plant is widely used in juices and soups. Blueberries Another fruit that can lower your risk of cancer and heart disease is the blueberry. Bananas This tropical fruit that grows in hanging bunches, is grown in over 107 countries. Leafy Dark Greens (Kale, Collard etc.) Like this Article?
Frozen Garlic and Onion Puree « Vegetarian Perspective Onions and garlic are rolling out of the fields and into our kitchens, and school is about to start. What do these two ideas have in common? Kids, shortcuts and planning ahead. Here’s the kid part: I am fortunate to have a child who is proud to tell anyone that he likes onions, but I know lots of families with picky eaters who will go through great pains to avoid these foods. My Brazilian aunt couldn’t stand that her daughters wouldn’t eat onions or garlic, so she began to puree them with olive oil. When she cooked, the flavors were there, but no visible remains were to be seen or picked out by the girls. I’ve made pastes like Thai curry and roasted chile and frozen them successfully before, so I thought I’d see what happens with the onion garlic combo in the freezer. I have an automatic ice-maker and no ice cube trays so instead I use a cake pan to freeze my purees. Once the paste is a little frozen, I score it with my pastry blade then pop it back into the freezer to firm up. olive oil
How to Build Your Very Own Tron Legacy LED Light Suit Ever since the Tron Legacy trailer debuted, old and new fans alike of been jonesing for some real life light cycles and light suits. Here's a dude that took matter into his own hands and built a completely kickass LED Tron Legacy costume that is actually quite functional. On his Instructable for the project sheetmetalchemist says, My goals in making this costume were to make a robust, easily washable, waterproof, Tron style suit which was energy efficient to minimize battery weight and hardware bulk. Even if you aren't interested in making a Tron suit, I would highly recommend reading the section on lighting implementation - I did not individually stitch each LED with conductive thread...instead I used a combination of silicone coated LED strips and faux leather to produce a beautiful, diffuse light without seeing those pesky LED points. If you've ever tackled any DIY project that involve LED's, you know how challenging it was for this guy to come up with this design.
Cooking-Oil-Comparison-Chart.pdf (application/pdf Object) You already know that Extra Virgin Olive Oil is good for you. But what do you choose when it’s time to branch out and try something new? There are a lot of cooking oils out there, and many have misleading health claims on the label. It can be a bit overwhelming when you walk down the oil aisle in the store. Some oils are very healthful, others not so much — and for different reasons. Why, with The Cooking Oil Comparison Chart, of course! I’ve teamed up with Andy Bellatti, MS, RD, to help answer these questions with this chart. We focused on two main factors, healthfulness and temperature-sensitivity, since some oils lose their health benefits when heated. Andy has written a post on his blog explaining the science behind our oil comparisons, so you’ll know why each oil is where it is on the chart. The Cooking Oil Comparison Chart737kb PDF, Updated Feb 22, 2012 PS – Huge thanks to Andy for jumping on board when I proposed this project to him. You may also like my other printables:
Over 100 Quick and Easy Recipes - StumbleUpon We Have Preparation and Cooking Times of 30 Minutes or Less The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare more than what is needed for a single meal. Then you can use the additional amount the next day or when time is short, with little or no additional preparation time required. Our Recipes Allow Flexibility and Adjustments We realize that if our recipes are going to fit your individual tastes, schedule and lifestyle, they can't just dictate exactly which ingredients you need and the exact amount of each one to use. The Recipe Assistant Are you interested in customizing your search for WHFoods recipes? How to Make Multiple Selections To make multiple selections on the "Foods to Include" or "Foods to Exclude" list, hold down the control key (on a PC) or Apple key (on a Mac) and click on the different foods that you would like to choose.
EatingWell: 10 Bad Cooking Habits You Should Break By Hilary Meyer, Associate Food Editor, EatingWell Magazine Some habits can be tough to break. When it comes to cooking, you may have some bad habits that you’re not even aware of. Some may be keeping your meal just short of reaching perfection while others may actually be hazardous to your health. Below are 10 common bad cooking habits that you should break: 1. Don’t Miss: The 2 Best Oils for Cooking (and 2 to Skip) 2. 3. 4. 5. Related: 5 Things in Your Kitchen That Could Be Making You Sick 6. Related: 3 Health Reasons to Cook with Cast Iron 7. Don't Miss: 7 Simple Ways to Detox Your Diet and Kitchen 8. 9. 10. Must-Read: How to Break 4 More Bad Cooking Habits What bad cooking habits do you need to break? By Hilary Meyer, EatingWell Associate Food Editor EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. More from EatingWell:
LED Fantasia This LED Candle is the flameless alternative to the standard wax tea light. These small LED wonders will create a warm ambience without the wax mess, dirty smoke, and fire risks of traditional candles. Great for everywhere you don't want a raging inferno: restaurants, promotional events, parties, receptions, home, dorm rooms, and your dome or tent! Turn the lights off, turn these on, and you and your special someone can relax and focus fully on the fire within! Realistic flicker mimics flame. Flickering Amber, Steady Amber, Steady Red, and Steady Blue use CR2032 batteries (included). 1.5" diameter, 2" high. Base Price: $5.00 a pair. How to Break Your Bad Cooking Habits Find out what 4 bad cooking habits you should break Have you ever done this? You find an awesome recipe with a beautiful picture. You get all the ingredients, put in a ton of effort to get the perfect result—and then it just doesn't turn out right. You check the ingredient list twice, you reread the steps and you can’t figure out where you went wrong. Here are 4 bad cooking habits you should try to break. —Hilary Meyer, EatingWell Associate Food Editor Bad habit #1: You dip and sweep the flour »