Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Blanched almonds are almonds without the skins. Simple as that. So it amazes me how much more a store will charge you for already blanched almonds versus “regular” almonds. Removing the skins is so quick, easy, and fun, that it really is worthwhile to save yourself a couple bucks and buy un-blanched almonds, and then blanch them yourself. Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Durable, won’t break the bank, versatile, and essentially nonstick; a cast iron pan is the ultimate kitchen workhorse. Whether for searing, sautéing, frying, grilling, baking, or even scrambling, this kitchen essential conducts, holds, and distributes heat remarkably well. What’s more, cooking in cast iron increases the iron content of food. The longer the food is in contact with the pan, the more it absorbs. I have a skillet and a grill pan, and both are on the list of kitchen staples I’m emotionally attached to. And like wine, cast iron gets Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
With winter officially around the corner, there’s a chilliness in the air that calls for a little warming up in the kitchen. One way to add an easy, comforting touch to your basic routine: toast your whole grains.
Like toasting nuts and spices, toasting grains before cooking enhances the Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
I can’t believe it’s officially November. Even more so, I can’t believe that my local drugstore is already selling Christmas candy. Looks like it’s time to start plotting and planning this years holiday menu.
Roasted herb chicken, smoked turkey, beef brisket, glazed ham, broiled salmon, whatever your family tradition, don’t go through this holiday season without a meat thermometer. This little lifesaver takes all the Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Nothing says cold weather like a plate full of roasted vegetables. For the past few weeks I haven’t been able to stop cooking and eating roasted brussel sprouts, beets, carrots, turnips, onions, parsnips, fennel, squash and potatoes. So easy, so tasty, so nutritious and so warming, roasted vegetables truly are cold weather’s answer to warm weather grilling, only better. And sweeter. Here are Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Fish provides the body with essential, heart-healthy fatty acids; it can also provide your kitchen with a stench that won’t go away for days. So it’s understandable that some people are hesitant to cook fish given the difficulty of ridding your home of said odor. But with a few simple selection and cooking tips you can Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
A few weeks ago Cooking Tip Thursdays highlighted the smoke point of oil. While coordinating cooking technique and temperature with the right oil is necessary, it also helps to know what the temperatures are that coincide with each of those cooking techniques. Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Rice. Such a simple little thing to make, yet often an overcooked, mushy, burnt bottom of the pan mess. Not to worry – you can have perfectly prepared rice, throw away that boil in a bag stuff, buy in bulk, and save money. It just takes a bit of patience, practice and the occasional foolproof tip. Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Smoke Point: the point where a fat or oil breaks down into potentially harmful and possibly carcinogenic materials containing free-radicals. In other words, the point at which an oil has been heated beyond what is recommended, becomes dangerous, and tastes overwhelmingly unpalatable. Unrefined oils, like extra-virgin olive oil, Continue reading
Cooking Tip Thursdays is dedicated to making time in the kitchen quicker, easier, and just plain better…
Have you ever been to a restaurant that served pan-steamed tuna or scallops? No? That’s probably because it sounds about as appetizing as hospital food. Pan-seared on the other hand sounds like a little slice of culinary heaven. Crisp and caramelized on the outside, still tender on the inside, no matter your protein, you can’t go wrong with this cooking technique. While perfectly searing a scallop or piece of tuna may sound daunting, Continue reading
