Sugar Crusted Chocolate Chip Muffins: After the holidays I have the hardest time falling back into the rhythm of my normal life. As I sit here looking around and the gift boxes, empty toy boxes and those dang twist-tie things ; and don’t even get me started on the holiday decorations that eventually need to be packed away, I’m feeling extremely disorganized and overwhelmed with it all. I have to work the next couple of days and New Year’s weekend at the hospital and I’m wondering when I’ll get to it all. In the same breath, didn’t I just put all this stuff up? I can tell ya with certainty that I’d rather curl up with these muffins, a cup of coffee and watch endless hours of The Cooking Channel than tackle the after math of Christmas. It all begins with a few basic pantry ingredients. Combine all of the dry ingredients into a large bowl, and add the mini chips. Stir to combine. Crack-alack one egg and measure in the vanilla extract. Drizzle in the grapeseed oil. Add in the milk. Add the wet ingredients into the dry. Yummmmmy…
- StumbleUpon XEquivalents and Conversions I love the fact that the site is a global community, but of course it does raise issues and problems, sourcing products is one (and see Sources & Stockists) and another thorny area is weights and measures. Obviously, when you move from one system of measurement to another, you are obliged to round up or down, so it's always going to be an approximation, but here is a table of conversions and equivalents, which should at least help! Equivalents As we welcome such an international audience to this site you may not recognise some of the ingredients listed in the recipes section. Please note that these are approximations Print Version
The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Open the palm of your hand. Now gently press the tip of your pinky and your thumb together. Press the tip of your ring finger and your thumb together. Hello!
Stylish Cuisine Tips for Cooking - Steer Clear of These Common Food Prep Mishaps at WomansDay.com 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. 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 Cause: You used too much liquid. Solution: Save it for something else. Mistake #4: Oily or Non-Crispy Fried Food Cause: The oil wasn’t hot enough and/or you overcrowded the pan. Mistake #5: Burnt Food Cause: The heat was too high or you cooked it too long.
Save Food from the Fridge by Jihyun Ryou Although we seem to think and talk about food almost constantly, do we really know how best to preserve it or do we leave this responsibility to technology? Design Academy Eindhoven graduate Jihyun Ryou feels we no longer understand how to treat food. Her Save Food from the Fridge project involves placing certain foods on a group of "knowledge shelves" outside the fridge. Perhaps through a better relationship with our food we may be able to waste less and conserve more energy. The ethylene gas produced by apples keeps potatoes from sprouting. Storing root vegetables vertically keeps them fresher longer. The umpteen tiny holes on the surface of an eggshell allows odors from other foods to be absorbed, so keeping them out of the fridge will ensure their tastiness. The glass cup of water is used to test freshness: a fresh egg will sink and remain horizontal. Fruit vegetables such as zucchini, aubergines, peppers and cucumbers are better off outside the fridge, placed above a water tray.
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Cooking Around the World: King and Prince Shrimp and Grits for Christmas Eve Shrimp and Grits from the King and Prince Resort for Christmas Eve gatherings When I first moved with my family to the South Carolina coast, shrimp and grits was the dish that almost without exception was on every menu. In recent years shrimp and grits have moved from a being a mere staple on the southern menu to a gourmet challenge upon which every regional chef (and many beyond the region as well) leaves his or her own imprint. I was a latecomer to the idea of making shrimp and grits myself, but when we did bring the dish into our own home, we did it big time. We adopted it as a Christmas Eve dinner tradition. The main ingredient is the coastal white shrimp that dwell in the local tidal marsh waters and are known for their extra sweet flavor. King and Prince Shrimp & Grits in Tasso Cream Sauce This is the recipe used for one serving at the resort, multiply as needed, cooking all at once, being sure not to overcook. Ingredients: Preparation: Happy Holidays! Pin for Later About the author