This morning, the USDA and the Department of Health and Human services finally issued a new set of American dietary guidelines. Just a few hours later, the first lawsuit over those same dietary recommendations was announced.
…during the holiday season, no matter how vigilant you are about following these commandments, sometimes you still need a little help, some extra assurance, a few aces up your sleeve.
So we gathered 52 of our smartest tips—the tricks and techniques picked up from years of experience and experiments but that don’t necessarily fall under the Great Baking Laws—and put them in one place.
I had a similar problem with a recipe not too long ago, incredibly sticky. Instead of wasting a ton of dough into the kitchen sink I thought I’d try nitrile gloves, clean hands to do clean stuff and doughy hands to do doughy stuff. Turns out… the dough won’t stick to nitrile gloves!
The U.S. Food and Drug Administration has given the thumbs up to a genetically modified chicken that produces a drug in its eggs. It’s the latest addition to a growing area in medicine known as “farmaceuticals.”
Neither the chicken or the egg will be allowed to enter into the food supply. Too bad, might’ve made an interesting omelette 😉
This isn’t the first so-called “animal drug”. The FDA has already approved GM goats that produce an anticoagulant in their milk, and a drug for treating hereditary angioedema that’s produced by transgenic rabbits.
The recipe calls for half-and-half – effectively off limits for lactose intolerant, and depending on strictness – vegetarianism. There is vitamin K in half-and-half too – we don’t get out unscathed either.
Evaporated milk is not condensed milk. Or, I need to find a recipe that uses evaporated milk… 😉
All traditional ice cream has a custard base (cream, milk, sugar, and egg yolks). For more information on that, see this NYTimes article. The difference between frozen custard and ice cream is mainly two things (and one of them is not a non-custard base): 1) milk fat percentage; and 2) serving temperature.
Here’s something I’ve always wondered: when baking pasta, as in, say, lasagna or baked ziti, why do you always cook the pasta first? Aren’t you inviting trouble by cooking it once, then proceeding to put it in a casserole and cooking it again? Well, there’s the obvious first part of the answer to this question: pasta needs to absorb water as it cooks—a lot of water, around 80 percent of its own weight when perfectly al dente. So, add raw pasta directly to a baked pasta dish, and it will soften all right—it’ll also suck up all of the moisture from the sauce, leaving it dry or broken.
I thought the pasta drew moisture from the sauce. It does… resulting in dry sauce. I’ve always wondered about those pastas marketed as not needing to be boiled first—how are they different from regular pasta or is this just some marketing ploy? Anyway, traditionally recipes recommend boiling the pasta first.
Not around your waist, but on your plate: A new report from the Credit Suisse Research Institute found that more and more of us are choosing whole-fat foods over skim, lite, fat-free or other modern monikers of leanness. And while many health organizations like the American Heart Association still want us to cut down on fat—particularly saturated fat—this full-fat trend may be a healthy rebellion against those decades-old credos, according to recent studies.
The article fails to mention why fat is good in our diet: fat soluble vitamin uptake is greatly improved when consumed with fat. So I don’t know why they listed protein as something that is improved by eating fat…
Be mindful of how much vitamin K there is in the suggested foods:
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.