This section gathers many of our favorite posts, achievable ideas and useful tips, some general tips to make cooking a pleasure and keep the happy cooking coming any time. You can embark on culinary adventures and feel free to improvise in the kitchen, make your menu work for you. It’s easier at home. Of course, a few shortcuts can make a big difference in getting dinner on the table quickly. We didn’t anyone to miss a favorite.
Simple tips to work with your favorite fresh fruits and vegetables. And if you’ve got too much of an ingredient, fruit, vegetable on hand, what are you going to do with all those leftover spinaches? Whether, you’re wondering about proper ways to store basil or find more way to steamed asparagus, these are the posts for all things fruits and veggies.
Published on May 7, 2024
Steamed asparagus in microwave is the easiest most obvious way to cook them so quickly. It’s easy to turn it into the main course by tossing in pieces of cooked chicken, strips of meat, and shrimp. To me there is not thing better than toss it with a squeeze of lemon juice and serve them as a super side dish.
Place the asparagus in an even layer on a large microwave-safe plate and season with salt and pepper. Lay a triple layer of damp paper towels on top of the asparagus, completely covering them, or cover with a clean damp kitchen towel. Cook on high power until the asparagus is bright green and tender but still crisp, 3 to 5 minutes, Adjust the cook time depending on the power of your microwave. Remove the asparagus and arrange on warmed serving plates.
Published on May 7, 2024
Broccolini, that give me the most satisfaction meals. Meanwhile, of course, I loved greens. They are always in the fridge to keep meals fresh and greens. Broccolini also known as baby broccoli or tender-stem broccoli, and long-stem broccoli is a green vegetable similar to broccoli with smaller forest and longer, thin stalks, is a bit sweeter and more tender than broccoli. It tastes delicious when stir-fried quickly. If broccolini is overcooked, they will begin to fade in color. smells and tastes so unpleasant.
To store fresh broccolini, I keep it in the fridge in a plastic bag, but don’t seal the bag completely, allow some air to circulate. This can extend its shelf life to about a week. If you’ve wash the broccolini, pat it dry before store it in an airtight container in the fridge, and consume within 48 hours for the best freshness and flavor.
Published on May 7, 2024
I just love a blend of salad with a little crunch, a little tang, and a little something sweet. Add ingredients like fruit that have big bright flavors to your salad to keep every bite flavorful without having to pile on more dressing.
Fresh fruits are perfect on their own, but seasonality is always important. When you make them with fruit that’s actually in season. Looking for weather ideas, try strawberry, peach, apple, pear, orange, grapefruit.
Feel free to mix and match ingredients too as you encounter them throughout the year, so get creative.
Published on May 6, 2024
Fresh ginger is the most use in many cuisines those of Southeast Asia, use ginger to make savory and sweet dishes, there is often referred to ginger root. While many home cook, we generally use small amount, although this is not an expensive ingredient.
To help your leftover ginger stay fresh for future use, so the best way to store ginger in the fridge is to keep it unpeeled. We place the ginger in a resealable plastic bag or an airtight container, and put the bag in the crisper drawer. When properly stored, fresh ginger can last more than a month in the refrigerator
Published on May 6, 2024
Papaya has a sweet taste and creamy texture. Most of us describe as tasting similar ripe mango a cross cantaloup. Papaya skin will slowly turn from green to yellow as it ripens. The thing to pay attention to is color. The skin of the papaya will slowly start to turn from green to yellow as it begins to ripen. When it’s almost fully yellow and a little soft to the touch, your papaya is ready to eat.
A properly ripened papaya is juicy, sweet. It’s handy to serve fresh with a squeezing of lime juice over fresh cut papaya for a twist on the flavor. Not only that it can eliminate the smell that many of us who find so off-putting.
When you buy a ripe papaya. You may plan on eating it the same day, or keep them in the fridge for a few days. If you plan on eating later in the week. Buy green papaya and let it ripen at home.
Published on May 6, 2024
Spinach is one of the most beloved. It takes on all sort of ingredients in pasta to salad. Sometimes you might not fine that particular size. If you have leftover spinach. Gently wrap fresh spinach in a paper towel or clan dish towels, to absorb excess water. Place the paper towel-wrapped spinach in a sealed bag or plastic container, and put it the crisper drawer. If the spinach came in its original package, you can simply put a towel in the container, seal it, and put it into the crisper. It’ll keep the spinach fresh as long as possible. If you transfer the spinach to a sealed airtight bag, it will spoil prematurely.
Published on May 6, 2024
If you say summer nothing quite like a big, juicy sliced of watermelon. It is one of the tropical plants to beat the late-summer heat. Fresh watermelon is a sweet and refreshing flavor.
During the summer, watermelon slices always put on the table as a desert. While loved for its juicy nature, watermelon’s taste can sometimes fall short on the flavor, when compared to many other fruits bursting with distinct tastes like pineapple. Watermelon has a subtly mild flavor. A short of balancing flavor, we sprinkle a pinch of salt on the sliced then serve immediately. A small sprinkle of salt, offer salty-sweet kick to brings out the sweetness in the watermelon, making the perfect juicy that works so well.
Published on May 6, 2024
The fragrant green, basil leaves can instantly elevate the most basic dishes. Basil is incredibly delicate for its tender stem and leaf structure and high moisture content. In general, when stored properly, it will last about 3 days.
We always keep basil on the countertop at room temperature. Most of time we wrap the leaves in a damp paper towel and keep it in a loose plastic bag. Avoid washing the herb until you’re ready to use it. If the basil has a stem, trim the ends and place them in a glass jar with a few inches of water. Put a clear plastic bag on top, replace the water every few days.
Published on May 6, 2024
The yellow watermelon variety is juicy and sweet with notes of honey. It looks exactly the same as a regular red watermelon from the outside, with same green-striped rind and fleshy. When sliced open, it reveals a yellow golden interior that contain tons of water, sweet, juicy and delicious is a lot like red watermelon. The texture and flavor of the two watermelon varieties are also very similar to each other, although yellow watermelon tend to be a bit sweeter.
Thanks to their high in water content, yellow watermelon can help you stay hydrated. There also is a refreshing snack for hot weather. Fortunately, its peak season is the summer month, so it’s at its best when you need it most. Eat it on its own as fruits, or in juices and smoothies, in salad, or as part of summery cocktail.
Published on May 5, 2024
Mango season begins by March-end with its rich fragrance heralds its arrival in the markets. Mangoes are normally harvested while they are green but perfectly natured on the tree. Varieties of unripe mango are sour, and can kept at room temperature for a few days, keep them on paper covers. Ripe mangoes should be stored in the refrigerator.
With the exception of ripen mangoes, which are taste best when slightly chilled. Most of us are perfectly satisfied eating a fresh mango is by dicing it and eating it without any extra ingredients or sometime appreciate a simple smoothie, and while many choose to enjoy it with sticky rice and coconut milk. Others like to eat it half-ripe and dip the crunchy slices in sugar.
How to cut mango:
1. Using a sharp knife, slice all the way through your washed mango. Slice each side just past the seed, about a ¼ inch from the center.
2. Sliced flesh without breaking the skin. You can make vertical slices or go crosswise to make cubes.
3. Remove the flesh from the peel use a spoon or your knife to gently remove the mango from the peel, place on the bowl, now mango is ready for eating or for your recipes.
Published on May 5, 2024
A lot of us love passion fruit at its best. A juicy delight known as passion fruit with is jiggly texture, bright color, round or oval and hard exterior. The outer shell is usually purple, green, or yellow filled with soft gelatinous pulp tends toward orange-colored, and edible black seeds.
When the shell has started to wrinkle for the best sweet-to-tart flavor as they wrinkle the acids are converted into sugar and the pulp inside becomes sweeter.
The best passion fruit has a balance of sweetness and acidity and packs a powerful flavor punch. Most of passion fruit fond in Asian supermarket is sweet-tart that make them more flavor than a lemon or lime.
Enjoy the flavor of sweet-tart tropical fruit is easy. Cutting a passion fruit to break into, but all you need is a sharp knife. cuts the fruit in half, then scoops out the pulp and seed with spoon and enjoy them straight from the shell. The fun is creating which passion fruit to paring. My secret tip is simply sprinkled with a little honey making a toping for yogurt, smoothies, frozen treats. I prefer those toping with seed. If you prefer not to eat their seeds, making the juice is the best way to extract the most juice with minimal waste, is to scoop it into strain through a fine strainer. Press the pulp with the back of a spoon to help force the juice through. The juice is delicious on its own or added to a smoothie.
Published on May 5, 2024
When the fruit is at its ripest. Enjoy tropical fruit as a snack is not to be missed. First, look for pineapple that’s heavy for its size, with a rich sweet juicy. A ripe pineapple will have some patches of yellow, greenish yellow or light brown especially at the bottom. Good ripe pineapple should smell fruity and sweet when you sniff the base, if that smells sour or fermented is probably over-ripe. Underripe pineapple have most dark green skin. They can be woody and tart.
To cut pineapple, use a sharp knife to slice off the top and bottom of the pineapple, carefully cut the outer peel skin, starting from the top cut in a downward motion along the curvature of the fruit and then repeat this around entire until all of the skin is removed. Halve the length of the pineapple, then cut the halve in half again. Remove the core by cutting it out at an angle, slice ½ inch into the flesh to cut it away from the fruit and cut into cubes, place in a bowl. No more than 30 minutes before serving, sprinkle over the chili dipping: Here, we have 2 tablespoons sugar, ½ teaspoon salt, a pinch of chili flexes in a small bowl stir to combine, now it’s ready for chili dipping.
Published on May 4, 2024
Fresh green onions also called scallion. They have slender shape and mild flavor. They are ubiquitous garnish and ingredients in everything noodle to pasta to salad. You can use every part of a green onion except the bulb. If you store green onions properly, they can have a shelf life more than a week. Fresh green onion can be stored in the refrigerator or on the countertop.
1. In refrigerator: If the green onions do not come pre-washed, you can rinse them with water. Pat dry with paper towels to remove as much moisture as possible. Lay the paper towels down lengthwise and place the green onion on top. Fold the paper towel over the green onion and cover the white and green part. Place the wrapped onions into your storage container or zipper bag in the refrigerator, in the crisper drawer.
2. On counter top: Fill a drinking glass with enough water to cover the roots. It should be tall enough to support the stalks. Place the green onions in the glass, and store on the counter top. Change the water every 2 days.
Published on May 4, 2024
Asparagus is best enjoyed fresh, like a few days of it being picked. However, keeping asparagus bright color and crisp texture is simple. In our kitchen always have a bunch of asparagus stored in water they looked as good as fresh and retained its firm texture. To store asparagus, so they stay fresh, trim the bottom ½ inch of the stalks and stand the spears upright in a glass, treat them like the flower. Add enough water to cover the bottom of the stalks by 1 inch and place the glass in the fridge. Asparagus should remain relatively fresh for about 4 days. You may need add a little water every a few days. Re-trim the very bottom of the stalks before using.
Published on May 4, 2024
These vibrant herbs, parsley always have on hand, to keep meals fresh and flavorful kitchen. They’re also sold in stores all year round. Fresh herbs can quickly turn into a slimy without proper storage. A delicate herb, parsley keep best when stored like a bouquet of flowers in the fridge. Our kitchen handy to keep these fresh plants and seasoning as fresh as possible right here. You’ll need a clean and tall a glass jar or plastic takeout container. Fill each container with 1 inch of cold water and store fresh herbs upright with the stems touching the water. Chang the water every 2 to 3 days to keep the herbs fresh. They’ll hang out on the counter about 1 to 2 weeks, but properly stored in the fridge it can last a month or even longer.
Published on May 3, 2024
Most of time our own salad is a combination of lettuce. Ideally, you’ll only cut or remove lettuce leaves wash and keep them fresh and crisp when you’re ready to use them.
1. Before washing your head of lettuce, remove any damaged outer leaves and cut off the stem ends.
2. Rinse the leaves under running water.
3. Put the leaves into a salad spinner in small batches, and spin the leaves dry. Empty the water from the spinner after each batch. If salad spinner is not available, pat the leaves dry with a paper towel.
4. Line the bottom of a plastic bag or container with paper towels, which can absorb excess moisture, preventing your lettuce from turning soggy and extending the shelf life.
5. then place the lettuce on top, tightly seal the lid.
6. Put the bag or container in the refrigerator’s crisper drawer.
When stored properly, cut lettuce will stay fresh for a week or more.
Published on May 3, 2024
If you’re a fan of any recipe that involves with blanching green beans, and want gorgeously green in the next salad. It’s simple. Use this chef’s technique for perfect brilliant green, flavorful and crisp-tender beans. They’re ideal for tossing in a salad or for preparing in advance to quickly reheat later.
Blanching in hot water cooks the beans and shocking in ice water sets the vibrant green color and stops the cooking process.
For 1 lb. of green beans, bring 4 cups water and ½ Tbsp. salt to a boil, using salt also keep the vegetable bright green. Add beans; cook until beans are just tender, 2 to 3 minutes. Transfer beans to a bowl of ice water; let cool.
Put the strainer into the pot itself then remover beans from water to drain off the rest of water, let it sit for a few minutes.
Our pick posts on ingredients explainers and guide, here including, easy way to cook rice and other staples, and which need special care to bring out their flavors and plenty of interesting ingredients to keep your meals exciting. This will ease for incorporating new foods into your dishes.
Published on August 6, 2024
Fish sauce is a pantry ingredient in Asian cooking. It’s usually made from salted and fermented anchovy-type fish. Fish sauce is a liquid has a salty, fishy, and umami. It is used as a seasoning is to add saltiness, liberally in any savory dish for an infusion of flavor, or even splash it into marinades, mix with fresh herbs, chili, and lime juice. It can transform a tasty dipping sauce for grilled meats and fried rice.
Storge Tip: Unopened bottles of fish sauce can be last a couple of years in the cupboard. Once opened, I keep fish sauce at room temperature right by the pantry because we use it for everything and we're also easy accessibility. If you’re not using frequently, look for a small bottle of fish sauce so it won’t have time to get old.
Published on July 3, 2024
Why do some recipes recommend cooking pasta Al dents? This is an ideal pasta texture because it feels tender with some resistance but no crunch. Boiling your pasta to al dente is key to the pasta will continue to cook in the sauce and mixture. You can cook any type of pasta al dent, such as penne, macaroni, and spaghetti. The word “al dents” translated from Italian, means “to the tooth.” This describes the level of doneness and texture of pasta, firm with slight chew.
How to Cook Pasta Al Dente: add the pasta of your choice to a pot of salted boiling water. Start tasting pasta 2 to 3 minutes before the package instructions indicate it will be cooked through. You should see the pasta is tender and chewy but no longer crunchy, drain the pasta in a colander. Most pasta package will provide cooking times for cooking al dent. If not, turn off the heat about 2 to 3 minutes before the cooking duration it does provide.
Published on June 16, 2024
Here’s to rice, the diversity of a common grain that sustains half the world’s people. A staple food of Asian cuisine with fragrant and the star of the meal can be transformed into the most flavorful and nourishing dishes. Most of us living in Asia rely on rice for daily sustenance. White rice is the most popular. Let see a brief of rice.
Short grain white rice: more starchy rice, which is cooked so it sticks together slightly. There are a number of varieties that you will already know, Italian risotto rice, Japanese-style. They produce a delicious sticky texture rice. Traditionally used to make sushi, sticky rice.
Long grain white rice: basmati rice and jasmine rice are well-know. They’re less starchy than short-grain rice with grains that stay separate rather than sticking together and cook to produce firmer-texture rice. Jasmine rice is softer than most, it’s fluffy and it’s just a really great rice.
Brown Rice: any rice that is not polished is brown rice. The polishing process remove the bran layer. Brown rice still has its husks in place, so they it has a nuttier flavor and a chewier texture and contains more fiber than white rice. It does take longer and add more water to cook.
Published on May 2, 2024
Paprika is a ground spice made from a mixture of dried peppers, is a common ingredient in popular foods around the globe. Sweet paprika also labeled as paprika sole in grocery stores as regular paprika with a red color and subtle flavor, use for add color to a dish, but not heat. Hot paprika is spicier version of sweet paprika, but it also brings a subtle fruitiness that is distinct and delicious. Hot paprika is a bit more difficult to come by in the grocery store, if you happen to see it give it a taste in your favorite dish. Smoked Paprika, giving the paprika a rich and smokey flavor. Smoked paprika is usually available as mildly spicy.
When you have a recipe simply calls for paprika, you can use sweet paprika or regular paprika. If you really like hot, you’d like to add and try with the wide of paprika varieties.
Published on May 2, 2024
At the market, dried rice noodles are made from rice flour and water. You can typically find a few different widths of dried noodles. Look for noodle about ¼ inch wide, It’s work well with many stir-fried recipe such as Pad Thai. If you can only find thinner or thicker noodles, don’t stress about it.
We soak rice sticks in hot water for 10 minutes before stir-frying them just briefly. To create the salty, sweet, and spicy flavor profile of noodle. Although rice noodle cooks very quickly, everything must be prepared and within easy reach at the stovetop when you begin cooking, and add the right amount of water. If the pan needed. Use a nonstick pan or a well-seasoned wok, that’s one sure, you don’t get broken noodles.
Published on May 2, 2024
Peeling garlic can be a chore, certain tips and trick can make it a lot easier. Try this soak-and-zap method to remove the papery skins in seconds.
Soak the bulb with hot water: Drop a whole garlic bulb in a small bowl and cover with hot water for a minute. Remove the bulb from the water and pad dry, then using a knife, slice off the root end of the garlic. Gently squeeze all around the bulb to pop out the peel clove. And it worked.
We love this method at how easy the skins slipped off. Our kitchen often use the garlic in recipe, peeling a lot of cloves will keep for a week in container in our fridge.
Updated on May 7, 2024
Generally, most coconut milk recipes, especially the savory ones, will call for unsweetened coconut milk. However, also use for dessert recipes. We love the creamy flavor it gives to dessert that would be amazing. Unsweetened coconut milk typically comes in a can that can be found in the Asian supermarkets, and carton milk that can be found in the dairy sections. For recipes, the canned kind is almost always what is called for, while the carton can be used as a replacement for dairy milk in cereal.
Coconut milk is packed with rich creaminess and natural sweetness, seemingly that in Asian food recipes such as curry. Be sure to shake or stir the milk before measuring; the solids and liquid separate in the can over time. Don’t confuse it with the coconut water comes from the naturally occurring fluid inside the coconut, or sweetened product or with any coconut flavor waters or beverages on the market today.
Updated on May 7, 2024
Roasted chili flakes are usually made from toast dried chilis and crushed or grinded them into flakes. The toasting adds a slightly smokiness that gives food a little extra smoky flavor. They add a spicy kick to many savory dishes. We all love to sprinkle them on pizza, pasta, noodle, avocado toast, burger. While these chili flakes make for an outstanding condiment, there are so many ways to cook for spicier flavor.
When using roasted chili flakes, start with a small amount and gradually increase according to your desired level of heat. The flakes can be added directly to dished during cooking or sprinkle on top as a finishing touch
If you prefer a milder spice level, is to use less pepper flakes or sprinkle them sparingly. If you accidentally add too many chili flakes and your dish becomes too hot. You can balance the spiciness by adding ingredients that counteract the heat, such as yogurt, sour cream, honey, or liquid. The creamy texture and cooling effect can help tone down the spice.
Updated on May 7, 2024
It’s easy to cook perfect Jasmine rice on the stovetop. Use 1 ½ cup water to 1 cup dry rice. Every 1 cup of dry rice (220g/8oz) will make around 3 cups of cooked rice.
First: Wash the rice by placing it in a fine mesh strainer set inside a large bowl. Fill the bowl with enough cold water to cover the rice by at least an inch. Swirl the rice with your hands then lift the strainer from the bowl. Repeat until the water is mostly clear, about 2 to 3 times. Drain the rice. Second: Put the washed rice and water in the large pot in a 1:1.5 water-to-rice ratio.
Alternatively: My favorite way to add the washed rice first, then add enough cold water to cover the rice by ½ inch, placing the tip of your index finger on the rice, the water should come up to the first joint. Bring to a boil over high heat, reduce heat to low and simmer. Cover and cook 15 minutes. Third: Remove from heat and let sit, covered for 10 minutes, then gently fluff with a spoon. If you stirring the bottom of the pot, there’s still water left, it needs more time. If it’s dry, the rice is ready.
Updated on May 6, 2024
We’ve got a lot of recipes to get through on a given day. So many recipes call for garlic, it adds delicious aroma and depth of flavor to whatever you’re cooking. If you minced garlic too far in advance. you’ll notice the garlic develop a particularly strong odor. Preparing garlic in certain ways can both boost its flavor, the compound in garlic that’s also responsible of its aroma. Since crushed garlic breaks the most cells, taste stronger, whereas coarsely chopped or sliced garlic cloves teste milder. It turns out, the garlic, flavor is not formed until after the garlic’s cells are ruptured. As soon, as you cut into garlic, the flavor will start to build and build until it becomes overwhelmingly strong. While almost everything can be made in advance, but still save the garlic cloves whole until the last minute.
Updated on May 6, 2024
To make crunchy nuts and give them a more intense flavor, they need to be toasted. When you see a recipe that calls for small amount the toasted nuts to finish off the dish. What works best for you. Try this useful technique for toast a small amount, under 1 cup. It’s super easy method for getting toasted nut with no added oil or fat. Using a pan on your stove top. Put the nuts or seeds in a dry small skillet over medium-low heat. Stirring and shake the pan constantly to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes. Depending on nuts’ size it’s being toast. Wash closely since they can go from golden to burned very quickly.
Updated on May 6, 2024
This aromatic oil adds a touch of umami to everything, think salmon, noodle, and vegetables with an irresistible, nutty. Not all sesame oils are created alike. Raw sesame, which is very mind in flavor and light in color, is used mostly for cooking, while toasted sesame oil, which has a deep amber color. is primarily used for seasoning because of its intense, nutty flavor. For the biggest hit of sesame oil, we prefer to use toasted sesame oil, as an ingredient in dishes like stir-fry and meat marinades, or any match with sauce. Just a little of this oil will give the dish a deep, nutty flavor, but too much will be over powering.
Updated on May 5, 2024
Using ready-made curry pastes is my favorite way to go. Because traditional curry paste pack a lot of difficult-to-find ingredients into a single paste. It’s easily purchased a jar that virtually forever in the refrigerator. You can make a decent curry even with store-bought curry paste. The color of curry pastes bursting with flavor. Because each type of curry paste is made with different chilis, aromatic herbs, and spices. The flavor of your dish will be greatly influenced by which paste you use. Red curry paste, the most versatile, is made from red chilis and often include red chilis to deepen the flavor. Thai Panang curry paste is also red color and it include some kaffir lime leaves, is one of the most important ingredients in Thai cuisine with their citrusy and strong flavor and aroma. Green curry paste is made with green chili and may include some coriander. It is thought to be the hottest, followed by yellow curry paste. Turmeric is added to yellow curry paste, along with a much smaller amount of red chiles, to get the yellow color.
Updated on May 5, 2024
Bay leave is a vital ingredient often-used in so many dishes and you’ll see many recipes call for bay leave. I always have a jar of bay leaves on my spice rack. The thick leaves give herbaceous aroma similar to oregano and thyme, fragrant, sweet with warming tones of clove and pepper.
Bay leaves are aromatic herbs add a depth of flavor that is floral and herbal and also bitter and earthy. With many culinary applications that have been used for curries and seasons, usually in their dried form to enhance the flavor of food. Bay leaves are a stiff leathery leaf that do not soften with cooking. Added them whole to dished to impart flavor and then removing them before serving dishes.They dark green when fresh and olive green when dried.
Updated on May 5, 2024
Root vegetables are excellent for making baked chips. They are relatively low in moisture compared to other veggies and their starchy nature and ability to crisp up nicely in the oven. The key in make root vegetables perfect for bake is to use a mandolin slicer. The thinner they are sliced, the crispier and more delicate. Here are my favorite root vegetables for best baked veggie chips.
Sweet potatoes or purple potatoes, their sweet flavor and rich texture they make colorful and flavorful chips.
Beets, red and gold varieties both work well. They are offering a sweet and earthy taste.
Carrots, their natural sweetness intensifies when baked creating delicious chips.
Updated on May 5, 2024
Both granola and muesli are made with cereal grains, nuts, seeds and fruit. The main difference is that granola is mixed with a binder, usually oil, butter with a natural sweetener, such as honey, syrup and baked. It might be pretty delicious with taste sweet and crunchy, while muesli is uncooked. Muesli is lower in sugar and other additive.
Both cereals are served differently as well. Granola is already cooked and sweetened, so you can eat it straight out of the bag, and you can serve it with milk or yogurt, but that the base isn’t necessary. Muesli on the other hand, is usually soaked overnight in milk or juice and served in the morning, much like overnight oats. Muesli is often served cold with milk, yogurt, or fruit juice.
Updated on May 5, 2024
Maintain the quality of any leftover chocolate by storing it correctly. Place the chocolate in a tightly covered container or in a sealed plastic bag in a cool, dry place and the best part to store chocolate like a pantry or cupboard. Chocolate thrives at room temperature and low humidity levels, ideally less than 65 to 68 degrees Fahrenheit. You will want to store it away from heat. If stored at high than 70 °F, chocolate may develop a “Boom” that’s a harmless gray surface film. When stored properly, chocolate can last for a year.
Updated on May 5, 2024
Star anise is an exotic comes from an Asian evergreen tree that grows mostly in southern China and Southeast Asia. It’s named for the unique star-shaped pods from which the spice is derived. Each pod contains seed and both the seed and pod are used as spice in cooking. Star anise is one of the most ingredients found in Chinese five-spice powder. Ground star anise can be used in spice blends or as a seasoning for meats, vegetables, or rice dishes and incorporated in pastries or baked goods.
Star anise has a unique strong sweet spicy flavor. It’s used as a whole pod or as a powder to flavor. A distinctive and aromatic spice adds a unique flavor to recipes creation. Sometimes various spice or herb mixture in sauce, condiment, or rubs. I have nothing nice to say, just to pair with cinnamon infuse in to broths, stew, soup, and drink to impart a warm and fragrant. Star anise is the most decorative spice you will find in the grocery store.
Updated on May 4, 2024
How to tell fresh eggs from your chicken measure up? Weighing eggs are widely available in 5 sizes:
Small 1.5 oz/45 g
Medium 1.75 oz/50 g
Large 2 oz/57 g
X-large 2.25 oz/64 g
Jumbo 2.5 oz/71 g
Even though a recipe may call for a medium egg or a large egg. I have never worried about the actual weight in savory dish or basic preparation, such scrambled, fried, poached, etc. For most baking recipes, egg size is much matters.
Large egg is most used in baking recipes. If you don’t have large eggs on hand, substitutions are possible. For half of an egg, whisk the yolk and white together, measure, and the divide in half.
Large Jumbo X-Large Medium
1 1 1 1
2 1 ½ 2 2
3 2 ½ 2 ½ 3 ½
4 3 3 ½ 4 ½
5 4 4 6
6 5 5 7
Updated on May 4, 2024
In this post, we'll talk about light soy sauce. It's the to-go type of soy sauce in our recipe. If you're walking along the sauce aisle in grocery store, you may have come across light soy sauce as well.
Light Soy Sauce are brewed with roasted wheat instead of wheat flour. Soy sauce is a dark brown slaty liquid. It’s unique to its complex flavor profile that balances salty, sweet, and umami taste. The process essential to its distinctive flavor and aroma, varies, across regions, Soy sauce is an all-purpose ingredient in Japanese cooking and many other East Asian and Southeast Asian cuisines. Soy sauce is now popular beloved. It adds flavor to stir-fried rice, noodles or can be used to marinate meat, fish, and chicken for a main dish. Light soy sauce: Simply calling for soy sauce, this is the variety you’ll most commonly find in grocery store and on the table at restaurants.
Low-sodium soy sauce: The difference is the sodium is removed from the sauce once brewed. As a comparison, if 1 tablespoon of regular soy sauce will have approximately 1,000 mg sodium, the low sodium has about 600 mg of sodium.
Updated on May 4, 2024
Two popular option are heavy cream and whipping cream sit side by side at the top of shelf in the grocery store. But what’s the difference? However, all the cream called for is heavy cream or whipping cream which usually comes ultra-pasteurized that can be hard to beat, so if you can find just regular pasteurized cream, it is preferable for whipping.
Heavy cream, also known as heavy whipping cream, doubles in volume and hold its shape when whipped. Essentially, heavy cream has a slightly higher butterfat percentage (between 36 to 40%) than whipping cream (around 30 to 35%). If you’re whipping cream to dollop on pie and cake, heavy cream and whipping cream will both deliver. However, if you want to pipe whipped cream or create a specific topping or filling a cake, at 30 percent milk fat, whipping cream is just rich enough to set. if you want to whip your cream more than a few hours ahead, go for heavy cream.
When you’re out of an ingredient, making the best of what you have. Try a substitute from supplies available in your kitchen. Our guide to ingredients substitutions covers everything from spices to must-haves. We’re also sharing alternatives ingredients substitutions and ideas for making meals.
Updated on May 2, 2024
This DIY buttermilk substitute. You’ll never buy buttermilk again. It’s just 2 ingredients and mix together in seconds.
Combine 1 tablespoon lemon juice or lime juice plus enough milk to measure 1 cup. Stir, the let stand for 5 minutes.
While many buttermilk substitute recipes call for vinegar. This’s actually depending on what you have on hand. It does assume that lemon juice is a good number of the buttermilk substitute. You’ll have a well-balance butter milk substitute so you can use it for both sweet and savory, and you’ll love it as much as I love it.
Updated on May 2, 2024
If you got a recipe that calls for asparagus, but asparagus isn’t in season, either can’t find any good asparagus. Here are some veggies you could consider in place of asparagus.
Green beans are the most obvious, I prefer to use. They are similar in shape, not taste though. Fresh green beans, snow peas, snap peas, make a great substitution and will cook in about the same amount of time.
Alternatively, there are many of green will help you find substitute for asparagus. Of course they are slightly different taste from green peas, but that doesn’t mean that they aren’t a good substitute, such as broccoli, spinach, brussels sprouts arugula, zucchini, artichoke hearts.
Updated on May 2, 2024
White pepper in a savory recipe to add extra spice to your meals. Pepper is a staple ingredient in almost every household. We always have pepper in the pantry and use it often. Really a kind of white pepper keeps the appearance of dishes clean without little dark spot. For the flavor part, white pepper is milder in flavor than black pepper. While white pepper has hot taste. It might like a ginger that complement its subtle heat. Both are come from the fruit of the peppercorn. The difference is white pepper had skin removed period or to the drying process. Their clean, spicy flavor.
When the recipes call for white pepper. If you find it is not available midway through cooking. Black pepper is the best substitute. You may start with less black pepper than the white pepper called for and adjust the flavor as you go.
Updated on May 2, 2024
Using these spices substitutes to save a trip to the store. These are my favorite blend all the time. It all most allows to finish the dish while still providing with a similar, super tasty match the dish perfectly.
1. All spice is actually a berry that is dried and used whole or ground. Make a spice with a similar flavor profile by mixing equal part cinnamon, cloves and nutmeg.
2. Cinnamon is a fragrant spice made from inner bark of Cinnamon tree. It’s can lend both a sweet and savory element for dishes. If you don’t have it on hand, use a bit of nutmeg.
3. Fresh ginger root has a very distinctive punch of heat. You can substitute with every 1 teaspoon of fresh ginger you need, use ¼ teaspoon ground ginger.
4. Nutmeg made from the seed of the evergreen tea Myristica fragrant. It’s nutty and sweet flavor lends well to savory and sweet dishes. if you don’t have nutmeg in your pantry. Use cinnamon 1:1 ratio or ginger 1:1 ratio.
5. Cardamon is a pot of ginger family it’s luxurious spice that perfumes delicious dishes. Because cardamon is such a complex spice, try a combination two of these substitutes mix equal part ground cloves and cinnamon.
Updated on May 2, 2024
The shape of a wok is designed to spread heat evenly while cooking over high heat for short periods of time. Round-bottom and flat-bottom woks are available in various material: aluminum, stainless steel, and carbon steel. They have a single long handle and, frequently, a loop-shaped helper-handle on the opposite side. Either works, but my favorite style long-hand woks tend to be easier for me. If you don’t own a wok, you can use a large skillet for fried rice and stir-fried recipes.
Updated on May 2, 2024
What’s yogurt substitutes you can use in cooking and they’ll come in handy? My mother quickly explained in short here:
Sour Cream use for all-purpose yogurt substitute. In most cases, Greek yogurt can be used in place of sour cream. they will give you a similar texture and tanginess. When using sour cream as a substitute for yogurt, try reduces-fat sour cream is the best choice. Swapping sour cream for yogurt is a simple 1:1 ratio.
Greek Yogurt is just as good as the regular stuff for cooking, dip and sauces, just like sour cream, Greek yogurt is a 1:1 substitute for regular yogurt.
Butter Milk works instead when you add 1 table spoon heavy cream and 1 teaspoon lemon juice for 1 cup buttermilk and stir them to adjust the volume and get to the right consistency.
We shine a spotlight on the exciting things happen in our kitchen, and share our best cooking tips, new ideas, and more right here.
Published on June 2, 2024
Mincing garlic helps breaking down the cloves’ cell wall releases maximum flavor, use up the minced garlic as soon as possible.
A smashed clove is much easier to chop through because it a flatter. Put the garlic clove on the chopping board and lay the flat side of your knife over the garlic again and smash it. Give the smashed garlic a rough chop, cutting each into 4 or 5 pieces of slices. Push slices into a pile, next, run your knife through the garlic with a rocking motion, move your knife for left to right and back again. Carefully gather up your garlic into the center of your cutting and repeat the process until the garlic is first finely chopped and then mined.
Published on May 24, 2024
Coriander is tender herb often used in Asian cooking. This herb has a flavor that stand up to spicy. They are generally added at the end of cooking or a garnish. This is particularly true of coriander the stems have a stronger flavor than the leaves, which should only have the stems cut off from the bottom half. The leaves, with their small stems, can be chopped. Here’s how to chop coriander in 3 steps.
1. Discard any stems and leaves that are brown, and cut off the bottom. Wash the bunch of coriander in cold water, rinsing it thoroughly to remove any dirty from the herbs and drain in a colander and pat dry with paper towels.
2. Place a clean bunch of herbs on a cutting board. Line up all of the stems and leaves in the same direction
3. Hold the knife with your thumb and forefinger, use one hand to move the sharp knife up and down on the herbs in a rapid up and down motion. With your other hand to gather up the herbs as you chop them and continually feed the herbs closer to the blade. Mince the herbs as finely as you need to.
Updated on April 30, 2024
Fruit and vegetable like beet, carrots, potatoes, and mango are easily peeled with a vegetable peeler. Have you only been using it to peel the skins off fruits and vegetables? Here are all the other ways you can use it:
1. Make vegetable ribbons: turn your vegetables into artful ribbons for salads, sandwiches and more.
2. Shave cheese slices: Peeler can shave super thin sliced of cheese. We often use them to garnish pasta and salad dishes.
3. Shave chocolate curls: Run the peeler down the surface of chocolate to make nice curls, perfect for cake decorating, or topping a chocolate mousse.
Updated on April 30, 2024
Shredded dry chili are used for adding heat and provided an irresistible smoky element to stir-fried dishes. You can buy pre-shredded small chilis at a Chinese supermarket. Fortunately, they are easy to do with a pair of sharp scissors. Hold each chili by the stem end, then snip them as thin as your scissors allow. You don’t need to worry about the seed for now. Once all your chilis are snipped. Shake the pile of shredded chili with your fingertips and most of the seeds should fall right out. A few seeds might hitch a ride with the shredded chili, that’s fine. Move the shredded chilis to a sealable container and clean your scissors thoroughly discard the seeds left on the cutting board.
Updated on April 30, 2024
A pickled vegetable blend, served with wrap or as a side dish with fried rice. Crunchy veggies and Asian flavors make your meals a fantastic for breakfast to dinner. You can whip up your own pickle make a flavorful dish.
Peel and cubes 1 medium daikon radish, thinly sliced 1 medium carrot, seed and thinly slice 1 large red chili and 1 large green chili.
In a small saucepan, combine ¾ cup water, ¾ cup white vinegar, ⅓ cup sugar, and ½ tsp. salt. Bring to a boil; simmer until sugar dissolves. Pour mixture over vegetable, ensuring vegetables are submerged; cool. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 1 week, stirring pickles, or shake the jar (if you contain pickle in the jar) occasionally.
Updated on April 30, 2024
My sister love for pizza either delivery and homemade. Most of time leftover pizza stay cold in the refrigerator. Eating pizza for leftovers doesn’t mean it has to be any less delicious. Yes, we’ve got some tips to reheat pizza in the oven. There are many ways to reheat pizza so that it tastes just as good as the next day. If you’re not in a rush, reheat pizza in the oven is a great way to enjoy a crispy crust and melted cheese.
1. Start by preheat the oven to 350 °F. And then line a baking sheet with aluminum foil.
2. Once the oven is preheated, place the baking sheet into the oven for 5 minutes to get it hot.
3. Then, carefully remove the hot baking sheet from the oven, put your pizza on the hot baking sheet and return to the oven.
4. Bake for 5 to 10 minutes, or until the cheese is bubbly and the crust is golden. Enjoy your pizza!
Updated on April 30, 2024
Try oven-frying instead of deep-frying to reduce calories and fat. Just spay breaded foods with cooking oil and bake them into the oven. You can make many of your favorited fried foods with your oven rather than a vat of oil or deep-fat fryer.
Roasted potatoes patties are well and good. The secret to maximum oven-induced crispiness. First, soak your potato pitties in beaten egg to sop up the starch, and avoid crowding the baking sheet. The more space has, the crisper it’ll get.
For an amazing tasted fried without the added oil, just 2 tablespoons of butter are all you need to perfectly brown for pork chop, chicken, fish, or tofu. Take dinner over the top by serving them alongside our super side dishes.
Updated on April 30, 2024
I’m a huge fan of avocado. They’re big and satisfying, nutrient-rich, and low in carb. When life hands hard, less-than-ripe avocado. The solution is to ripen them ASAP. Place avocados in a paper bag with an apple or banana and fold to seal. Poke bag a few times with a toothpick or scissors, and let ripen at room temperature 1 to 2 days. These fruit produce ethylene gas. The more fruits you use (and ethylene gas they give off), the faster the results.
Updated on April 30, 2024
I like to drink a cup of tea each day in fall and winter, which relaxation, and alertness drink a robust tea int the morning and restorative teas in the afternoon. Tea offers a diverse range of aromas and flavors that comes from naturally. Making the perfect cup of tea comes down to just 3 things: sleeping time, water temperature, and the amount of tea that you are using.
Water temperature at which tea is infusion is essential, if you boil water tea, you should let the boiling water cool off for a few minutes before sleeping your tea, which can be set to an exact temperature are 190 to 194 °F. This will produce a smoother cup with less chance of over-steeping. Which water is poured over teas to extract the active constituents. The ration most of often used in us is 1 to 2 tablespoons, or a bag of tea to 1.5 cups of water, thought this will naturally depend on how strong you prefer your tea. Then allow 3 to 5 minutes to sleep, and re-sleep for only 1 to 2 minutes if want to avoid the bitter tannins.
