The Stupid Things You Do in the Kitchen (and How to Fix Them) Love cooking or hate it, much of your time in the kitchen is likely wasted by easily correctable mistakes you probably don't even know you're making. You waste time prepping ingredients, use your knives incorrectly, mix and match the wrong utensils, and throw out food that's still good—and those are just a few of the stupid things you do in the kitchen. Here's how to fix them. P Stupid Thing #1: You Spend Too Much Time Prepping IngredientsP Few people enjoy the tedium of prepping ingredients. Say you're cutting a bunch of carrots into sticks; it doesn't make sense to trim, peel, and slice each one individually. It also helps to use two bowls—one for scraps and one for cleaning—so you don't make a mess during the preparation process. These are all great ways to save you time and keep you organized, but a few common ingredients have tricks all their own. Stupid Thing #2: You Use Your Knives WrongP The easiest issue to correct is a dull blade, and it's one of the most important.
Salsas dulces Capítulo 56: Salsa de Arandanos Ingredientes 150 grs de Arándanos. 3 cucharadas de Azúcar. 1 cucharada de Coñac. Elaboración 1- Comenzaremos por colocar lo Arándanos en un cazo no tan grande, junto con el Azúcar, 5 cucharadas de Agua. 2- Pasado este tiempo, los Arándanos ya estarán blandos, entonces tienes que añadirle el Coñac y cocinar un momento más (dentro de este momento, puedes con una cuchara de madera deahacer los Arándanos más rebeldes que no quieran deshacerse). 3- Ya tienes lista la Salsa de Arándanos, ahora la dejas enfriar un momento a temperatura ambiente y luego ya la puedes consumir con lo que elijas. Salsa Crema de Naranjas 2 tazas de agua 1 taza de azúcar 4 cucharadas de maicena ¾ taza de jugo de naranjas o mandarinas ½ limón (jugo) 1 cucharadita de mantequilla Preparación: Hervir el agua con el azúcar. Agregar la mantequilla y batir. Salsa de chocolate 500 cc de crema de leche o nata 200 gr chcolate cobertura amargo 1 - Empezaremos troceando el chocolate. Caramelo para Flan Coulis de Kiwi
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. 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 » Naked Apple Pie Recipe March 2, 2011 Here at Snack Girl headquarters clothing is optional (for the 4 and under set). This is also true of our pies. I learned of the "Naked" pie concept when I made a mistake. Guess what? I like the NAKED pie better than the real pie that I had baked. And, I learned that "going crustless" meant that I could skip an entire step of apple pie baking! Making a pastry crust is pretty easy if you have a food processor, but do I really have time to be making pie crusts? Now, you could have told me to add butter, oats, and sugar to the top to make an apple crumble. In the recipe below, I have included 3 spices to make the pie really flavorful. For Weight Watchers followers, this pie has a whopping 1 Points+ per serving. I made 2 pie plates so 1/4 pie is a serving in this recipe. Removing the crust renders my naked apple pie vegan and gluten-free. Below, I added a cool gadget I found on Amazon.com for peeling, slicing, and cutting up apples for pies. print 2K+ Naked Apple Pie Recipe
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. 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:
88 Unexpected Snacks Under 100 Calories | Greatist.comHealth and Fitness Articles We’ve all been there: hunger striking before dinnertime, a sudden craving for something sweet, the need for a quick energy boost before working out. The solution? A small and satisfying snack that won't tip that calorie count over the edge—after all, a quick nibble can easily turn into the calorie equivalent of a full-blown meal. These flavorful, low-calorie treats can please any palate while still leaving room for dinner. Sweet Snacks 1. 1/2 frozen banana dipped in 2 teaspoons dark chocolate chips, melted 2. 28 grapes (about 1 scant cup), placed in the freezer for 2+ hours 3. 1/2 cup nonfat Greek yogurt with 1 dash cinnamon and 1 teaspoon honey 4. 1 Fig Newton with 1 teaspoon peanut butter 5. 1 medium orange, sprinkled with cinnamon 6. 2 1/4-inch thick pineapple rounds (3 1/2-inch diameter), grilled (or sautéed) for 2 minutes or until golden 7. 1 cup blueberries with 2 tablespoons whipped topping 8. 3 small dried figs stuffed with 1 tablespoon part-skim ricotta and sprinkled with cinnamon 9.
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. 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 If you’d like to share this chart on your own website or blog, please be respectful (and law-abiding) and share it simply by linking directly to this post. You may also like my other printables:
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. 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. After it freezes a little longer, score it again on the lines. Next fall and winter when using the frozen puree, just start with some oil in a hot pan and drop one of the squares in. Frozen Garlic and Onion Puree Recipe Ingredients: olive oil
Season Cast Iron Cookware with Flax Seed Oil for a Long-Lasting, Gorgeous Coat 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. 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?
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. Accuracy. The reason food gets overcooked is because we’re cooking it at temperatures much hotter than we want the food to get to, and sometimes we lose control and the food gets too hot. 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. 1. 2. 3.