Use This Simple Trick to Determine Whether an Avocado Is Ripe Inside — Tips from The Kitchn Isn't it disappointing to cut into an avocado you've been nurturing to perfect ripeness only to find a brown, slimy mess inside? Avocados are usually sliced open just before serving, so this is especially frustrating. But worry no more! There's a simple, foolproof way to tell whether you will discover a creamy, luscious green interior or a brown slimy mess the next time you cut open an avocado. Here's a surefire tip for keeping your guacamole green and fresh! Error loading player: No playable sources found This tip comes from Erica, a Seattle-based food and gardening blogger. How to Tell If an Avocado Is Ripe To make sure you're taking home an avocado that's perfectly green and creamy on the inside, and free from ugly brown spots, the key is checking under the stem. Peel back the small stem or cap at the top of the avocado. On the other hand, if you pull back the stem and find brownbrown underneath, the avocado is overripe, and you're likely to find brown spots inside the fruit.
Shrimp Burgers on Zucchini I had a dish similar to this in a small restaurant in Mexico, and at Gloria’s request, I created my own version at home. I use medium-size raw shrimp and puree the tails in a food processor, then combine the puree with pieces of the shrimp to form thick burgers. 1 1/4 pounds shelled and deveined medium shrimp3 tablespoons chopped fresh chives2 tablespoons olive oil2 firm zucchini (about 1 pound), cut into 3/8-inch slices (about 3 1/2 cups)1/2 teaspoon salt1/2 teaspoon freshly ground black pepper2 tablespoons unsalted butterMinced fresh chives Cut the shrimp crosswise in half. Cut the remaining shrimp into 1/2-inch pieces and add them to the bowl. When ready to cook, heat the oil in a large skillet. Meanwhile, melt the butter in another large skillet with a lid. Arrange the zucchini on four warm plates.
Veggie Tofu Stir Fry I remember the first time I tried tofu. It was raw in a whole grain wrap along with some mustard and veggies and I honestly couldn’t finish it. And when it comes to food I’m a trooper. But, that all changed recently during a trip to San Antonio when I ate the best tofu of my life. Two bites in and I was in heaven. The best part? It really worked you guys! The basic trick is first drying the tofu, then baking it at a high temperature to brown it and create a tougher texture, and then letting it set out to dry even more. For this recipe I made a quick and simple stir fry but once you have the basics down this tofu could be used in just about any recipe you already love. I hope to incorporate it into more of the meals we regularly prepare to see just how versatile it is. Because it was diced, baked, left out to dry and then stir-fried in the sauce, the tofu soaked up so much flavor, rendering it absolutely irresistible. Tofu That Tastes Good: Stir Fry Author: Minimalist Baker Serves: 2-3
Parchment-Roasted Red Snapper with Tomatoes & Zucchini This is one of my favorite ways to prepare fish, because it’s so light, easy, and flavorful -- not to mention beautiful! You can make the parchment packages several hours in advance and keep them in the refrigerator until you’re ready. Feel free to use any type of squash or zucchini, though baby zucchini are especially cute. 2 small summer squash, thinly sliced into rounds (I usually use a combination of zucchini and yellow squash)4 tablespoons extra-virgin olive oil, divided, plus more for drizzlingFine sea salt and freshly ground black pepper4 (4-ounce) fillets red snapper (or other thin fillets, such as tile fish, tilapia, redfish, or trout)20 red and yellow cherry or grape tomatoes, halved 1/2 cup dry white wine, divided 8 sprigs fresh thymeParchment paper Couscous, for serving Fresh, chopped basil, for garnish Preheat the oven to 450°F. Place one piece of parchment paper on a clean workspace.
food52 Sure, you could sling together penne alla vodka in half an hour and it will taste just fine—there's spice and cream and tomato and, mysteriously but necessarily, vodka (we'll come back to that). But if you're going to commit—to the cream, the vodka, all of it—you can do a whole lot better than just fine. Especially when you nestle up under the wing of Ina Garten. This pasta is Garten's version of one that's been on the menu at Nick and Toni's in East Hampton for more than 20 years, and so loved that she featured on her show The Barefoot Contessa and in her 2012 cookbook Foolproof. The recipe title technically doesn't even have the word vodka in it, but it's the first vodka sauce that comes up every time I try to ask the world for a good one. It starts the usual way sauces do—sauté onion and garlic, add some chile flakes, then booze, then tomatoes, but then it swerves off course. The vodka can only help the process along. Serves 4 to 5, with leftover sauce Photos by Bobbi Lin
Citrus Tilapia Recipe 1. On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour. 2. 3. Per serving: 200 calories, 9 g total fat, 7 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 23 g protein, 55 mg sodium Nutritional analysis provided by Other Reprinted, with permission, from the American Cancer Society. How To Cook Perfect Steak in the Oven — Cooking Lessons from The Kitchn Here is an absolutely foolproof, easy, and quick way to make a juicy steak with a crisp, peppery crust in the oven. Add a loaf of bread, a salad, and a bottle of wine, and you have an easy and delicious dinner you can make for weeknights and special occasions alike. Good Steak Is Worth It The first and most important step in cooking a great steak is to buy a great steak. The best way to do this is to go to a local butcher, preferably one who either raises the animals himself or sources them from a local farm, or find a store that sources sustainably and humanely raised meat. Besides being a more ethical buying choice, this meat is usually of better quality and tastes significantly better. (Image credit: Christine Han) I buy my steak from a butcher at my local market, Bluescreek Farm Meats. Bottom line: Buy the best steak you can. (Image credit: Christine Gallary) Which Cut to Buy? One pound of steak will easily feed two, and can be stretched to three or even four people. Serves 2 What You Need
Teriyaki Salmon with Pickled Vegetables and Sesame Seeds I could live on this. It's so easy and yet utterly beautiful looking, I always feel better after eating it. The pickled vegetables are a great thing to know about. Make extra and keep them in the refrigerator for eating at lunch. You can make this dish with mackerel and chicken breasts, too (chicken needs to be cooked for 20 minutes). For the salmon: 1/4 cup soy sauce1 tablespoon sugar2 tablespoons mirin1 tablespoon dry sherry4 (4 1/2 oz) salmon fillets2 teaspoons black sesame seeds For the vegetables: 1/2 cup rice vinegar1 tablespoon superfine sugar1/2 cucumber, halved and seeded 2 small carrots, peeled4 radishes, trimmed and cut into wafer-thin slices1/3 daikon radish, peeled1/2 teaspoon salt1 tablespoon pickled ginger (plus whatever liquid clings to it)1/4 cup microgreens For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. To make the vegetables, heat the vinegar and stir in the sugar until it dissolves.
Clear Ice Cubes Using a Tray in a Cooler Alcademics reader and ice nerd Mike Palmer has come up with an easy if not space-efficient way of making clear ice cubes using a silicone tray and a cooler. The short answer is: poke holes in the tray and set it on a riser at the bottom of an insulated cooler. The long answer? Palmer wrote it himself below. How to easily make perfect clear ice cubes, repeatably, from a tray By Mike Palmer Here’s an easy way to make clear ice cubes in your freezer using an ice cube tray, obviating the need to carve individual cubes out of a block of clear ice. What you'll need: A small "Igloo" type cooler that fits in your freezer. If TLTR, skip down to “How to do it.” Background I became obsessed with trying to make clear ice cubes at home (and later, clear ice spheres) after watching David Rees' How to Make an Ice Cube in his "Going Deep" series on the National Geographic TV channel. In Theory So freezing a pan of water does not make a clear block of ice, as even Mr. In Practice What to do? Why was that?
Grilled Shrimp Skewers with Three Finishing Sauces To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely cooked and finished cooking them in a heated sauce waiting on the cool side of the grill; this final simmer gave our broiled shrimp recipe tons of flavor. The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course. Ingredients Directions 1. 2. 3. 4. Spicy Lemon-Garlic Sauce for Shrimp Skewers Ingredients Directions Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. 1.
food52 If you fried latkes or sufganiyot last night, chances are you are in the same position as our Product Manager Michael Hoffman: Almost twenty-four hours later, your kitchen still smells like frying oil. And maybe your bedroom, living room, and clothes smell, too! (Looking forward to making dinner tonight, aren't you?) Even though Hanukkah lasts eight nights, the frying smell doesn't have to. Ventilate before you start. How do you get rid of that oil smell? 💬 View Comments (6) Share this Article Tweet this Article
The Fastest Way to Cook Artichokes — Tips from The Kitchn I've long had a love-hate relationship with steamed artichokes. I love the taste, but given the tedious preparation they require, I really hate cooking them at home ... or at least I did, until I learned this speedy method. To be fair, there's nothing particularly difficult or fussy about steaming artichokes on the stovetop. Although, if it's your first time tackling these green globes, it might feel that way. Really, it just takes time and patience. Unless, of course, you get out your pressure cooker. Making Steamed Artichokes in the Pressure Cooker Whether it's a sinewy cut of meat or tough artichoke, cooking anything with tough, fibrous layers is where the pressure cooker really shines. While steamed artichokes typically take anywhere from 45 minutes to an hour on the stovetop or up to six hours in a slow cooker, expect them to cook in about 10 to 15 minutes in the pressure cooker. The total cook time will vary depending on the size of the artichokes.