Long before Dan Barber led the charge on the food-waste crusade, line cooks have been scrappy about using every last scrap (hello, profit margin). Now it’s time you stopped throwing away half of what’s in your vegetable drawer. We asked Abra Berens, the chef at Stock in Chicago (a café that, because of its location inside a produce market, specializes in making deliciousness from on-the-verge ingredients), to teach you how to make something lovely from the wilty, frosty depths of your fridge and freezer. Below, Berens shares more ways to save.
FYI: Organic milk is ultra-pasteurized, giving it a longer shelf life (because it tends to stay on the shelf longer). The only reason I know this is because the ultra pasteurization means you can’t make cheese with it.
Good news for people who buy organic milk and beef: there may really be more good omega-3 fatty acids in those products than their non-organic counterparts. The not-so-good news: they’re still expensive, and the nutritional difference won’t make much of a dietary impact.
About the same amount of omega-3s as organic beef. In terms of the fat content, ratio of good to bad fats might be better due to choice of feed. Overall, could be better for you but only slightly and it’s still expensive!
Whatever your stance on cake mixes, you can agree on one thing: they can always stand a little improvement. Thankfully, mixes are incredibly easy to soup up; substitute an ingredient here or add an ingredient there, and you’ll have all the flavor of a homemade cake, with all the ease of a boxed mix. Here are eight awesome ways to make your boxed cake mix taste homemade.
With January comes the excitement of a new year, resolutions, layers, and the inevitable moment the temperature reads, “Feels like -4° F.” For those freezing mornings and cozy winter nights, there’s warming, filling, silky, chocolate-y hot chocolate to make us feel better and help us thaw out.
You can try milk (or milk substitute), straight cacao powder, two course salt granules, two drops of vanilla extract, and a little bit of honey. Before discovering cacao powder (again, not crappy Hershey cocoa powder), I was melting 85% dark chocolate…
My uncle had some tomato plants on his patio that a squirrel would constantly steal. My uncle finally got fed up with the varmint, he put a habanero plant right next to his tomato plants. Sure enough, an hour later, he heard a bunch of flopping happening on his patio. The squirrel was all over the place and a partially eaten habanero was laying on the floor.
The squirrel didn’t return to take anything more from the patio. 😀
Every other week, new research claims one food is better than another, or that some ingredient yields incredible new health benefits. Couple that with a few old wives’ tales passed down from your parents, and each time you fire up your stove or sit down to eat a healthy meal, it can be difficult separating food fact from fiction. We talked to a group of nutritionists and asked them to share the food myths they find most irritating and explain why people cling to them. Here’s what they said.
It burns fat. It builds muscle. And it tastes awesome.
It’s easy to love protein. All of our favorite foods — burgers, steaks, pork chops, bacon — are packed with it. And with the ever-growing popularity of whey-protein shakes, we’re taking in more of this essential muscle maker than ever before.
The article mentions a “complete protein”, which I understood to have been debunked. Much as I love hummus, it is high in calories. I did hemp seeds for a while, but trendy stuff costs. You can get as much by combining sesame, sunflower and pumpkin seeds…
Maybe you don’t want to buy buttermilk for a recipe that calls for just half a cup of it, or maybe you’ve already started cooking and just realized you need buttermilk and don’t have any. Nothing matches the pure taste of buttermilk exactly, and if you really want to taste that flavor—if you’re making dip perhaps—you should try and stick with the real thing. But if you’re baking or making pancakes, don’t worry about using a substitute.