Organizational Management » Perfect Pantry: 80 Essential Ingredients for a Well-Stocked Kitchen A well-stocked kitchen means there’s always something to snack on or whip up, whether it’s 2am or two in the afternoon. While this list may seem lengthy to be deemed essentials, it packs in everything your kitchen needs in order to be on alert for surprise dinner guests or cooking up cupcakes for your kid’s extra curricular activity. It also means less dining out, since there will always be ingredients for a simple dinner or delicious dessert ready to go. We put together an extensive list of things you need, but have omitted basics that are probably already there such as milk and eggs. Spices Cupboard If you aren’t familiar with go-to spices, you want to get acquainted starting now. Garlic powder. Fruits and Veggies Fruits and veggies make a great snack on their own and add some color and nutrition to many dishes. Potatoes. Meat, Poultry and Fish What’s easy, versatile and what exactly are you supposed to do with it? Boneless, skinless chicken breasts. Canned Goods Canned tomatoes. Honey.
Sashimi Anatomy 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. In the second dish, make an egg wash by whisking eggs with a little bit of water, milk or other liquid or seasoning. 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. Place your ingredient directly into the pan. Dicing an onion If done properly, dicing an onion is very simple. Next make horizontal cuts. Folding
Simple Cooking Terms" Q. Sometimes when I read a recipe's directions, the cooking terms confuse me. Can you explain what they mean? Q. Sometimes when I read a recipe's directions, the cooking terms confuse me. A. Al dente: Often found in pasta recipes. Au gratin: Refers to a baked dish, such as a casserole, topped with cheese or bread crumbs, then browned on top, either in the oven or under a broiler. Baste: Spooning or brushing food with a liquid -- such as butter, broth, or the cooking liquid -- to help the food stay moist during cooking. Blanch: Placing food briefly in boiling water and then plunging into cold water to halt cooking. Braise: Slowly cooking browned foods in a small amount of liquid in a tightly covered pot. Butterfly: Splitting meat, poultry, or fish in half horizontally without cutting all the way through. Caramelize: Melting and cooking sugar over low heat until it browns. Chiffonade: Thinly sliced strips or shreds of vegetables or herbs. Mince: Cutting food into very fine pieces.
Sushi Pi Pie What do you serve a group of mathematicians on International Pi Day? Serve them this sushi in the round, where Pi and Pie make there appearance in many different ways, from the molded Pi wasabi to the circumference of the pie. Sushi Pi Pie: Ingredients: 2 Cups Sushi Rice Sushi Vinegar Wasabi Powder Pi Ice Cube Mold Nori Sheets Sesame Seeds ( black & sesame) Masago Assorted Sushi Rolls Ginger SoySauce Pie Pan Recipe: To make the Sushi Pi Pie, cook the sushi rice. Next, make the wasabi pi. To make the pie crust, have a bowl of water next to you before you start. Decorate the top of the pie with sesame seeds, masago and nori confetti. Remove the wasabi pi from the freezer. enjoy!
Top 10 Skills to Master Your Grill @jonny6pak: AFAIC, marinades are NEVER the way to go. I've never had a piece of meat that was somehow made better by soaking it in something. A brine will help tenderize and will flavorize to the extent that you like salt (and yes is much better than any marinade I've had), but honestly, I think a good homemade rub is all you need 99.9% of the time. I rub chicken, pork, and beef with consistently good results. I also coat the outside of beef and pork with olive oil to help with searing. The only meat that gets anything wet at all is ground beef, which gets egg white and Worcestershire (along with oatmeal, cheese (grated or sometimes stuffed with blue cheese), (usually) onion flakes, salt and spices—and a coating of olive oil).
12 Super Cheap, Super Nutritious Foods You Should Be Eating EmailEmail Ramen noodles and store brand bologna are dirt cheap but not only are they unhealthy, the flavor is torture to most people’s taste buds. On the other hand, a diet of artisan cheeses, organic arugula and wild caught salmon is delicious, healthy and far too expensive for me to feed my family every night. To eat well on a budget I look for foods that are packed with nutrients, naturally delicious and cost pennies a serving. Here are twelve of the most delicious, inexpensive and nutritious foods your dollar can buy.Sweet Potatoes: These are full of fiber and vitamins and taste terrific. Winter squash: Butternut, acorn and other hard squashes are terrific sources of vitamins and fiber. Lentils: Unlike beans, lentils do not require any presoaking and cook in just 20 minutes. Collard greens: I happen to love traditional, long cooked mushy collards greens but if you’re not a fan try cutting them into thin strips and briefly sauté. Oatmeal: It’s not only for breakfast! Related Posts
buddhasushivi.com Kitchen 101: Fruits, Vegetables & Herbs Kitchen 101: Fruits, Vegetables & Herbs I’d be remiss if I simply focused on imparting technical knowledge in the Kitchen 101 series here at Chasing Delicious. I’d be downright neglectful if I didn’t talk about ingredients, particularly the biggest misconception about produce today: that it is naturally available year-round. Though you may be able to find just about every type of fruit, vegetable, and herb in the grocery store every day of the year, a majority of this produce is not in season. Time spent in transit or storage is not the only inflated aspect of buying produce out of season. The biggest problem with buying out of season produce, and the focus of this article, is the lack of freshness and sacrifice in flavor and nutrients. My favorite part about abiding by an ingredient’s natural availability is what I like to call the Thanksgiving effect. That being said, there are many factors that effects a particular ingredients season. Take the time to read the sticker on the fruit.
encyclopedia of spices Spice Advice – how to make the most of spices, which spices to use with particular foods, when to add them, grinding, storage and more. Herbs and Spices Fight Disease — Most of us look at spices as a way to perk up the plate but are you aware of their potential to fight disease? Look here for some recent findings. All about Vanilla – and then some… history, curing, varieties, vanilla extract, essence, powder – even vanilla salt. Cooking with Thyme – Getting the most of thyme in your cooking – including varieties of thyme, preparation, infusions, fresh vs. dried and many suggested uses for cooking with thyme.
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