Want to know something crazy? Sugar doesn’t melt; it undergoes thermal decomposition. That may sound like a pedantic distinction, considering we’ve all watched sugar effectively melt into a pool of caramel atop crème brûlée, but the implications are huge—worthy of far more explanation than a mere tl;dr.
Recently, it seems like food dye is making a comeback in a big way, and not just one dye—all of them. Rainbow colored bagels, grilled cheeses, pizzas, and even lattes have circulated the internet as the latest food trend. Is it just harmless novelty, or is there more to these culinary monstrosities?
From deep, rich cakes and cookies, to brownies and other treats, the ingredient that brings some of your favorite chocolate desserts to life might not be what you expect. Instead of chocolate, these sweets often start with a hearty dose of cocoa powder. But do you know why?
There are the ingredients that wax and wane in the kitchen. The ingredients that somehow find themselves in every meal or are left to collect cobwebs in the corner of cabinets and grow soft in the back of the fridge. But not ginger — never ginger. This rhizome, often described as a root, is often used in my kitchen as a way to bring heat to a dish without reaching for a pepper — I just have to be sure to reach for the right one.
Freeze it. When you need it, grind it. The first thing you’ll notice is that the stringy part is no longer stringy and grinds right off. The second thing you’ll notice is that you’ll have fresh tasting ginger even when you keep it in the freezer for months. After more than half a year, there’s still no freezer burn or shriveled up ginger.
Reducing a sauce or any other liquid seems like such a matter-of-fact, unambiguous step in a recipe. But I admit that I often feel a knot of anxiety grow larger the longer I hover over the pan of simmering, steaming liquid. Does it look like a cup now? Is that about half? Should I keep going?
Today, let’s relieve some anxieties. Here are some things you should know about reducing sauces, soups, and other liquids, and three ways to tell when they are ready.
It’s tradition to get stuffed on Thanksgiving, but you can still get your fill of traditional flavors without wrecking your diet. MyFitnessPal shows us some simple food substitutions that cut the calories, sugar, and/or fat of traditional Thanksgiving foods.
Some food and drink just go hand-in-hand: cookies and milk, pasta and wine, and hot dogs and beer, for example. But actually, beer is such a versatile beverage that relegating it to only being paired with hot dogs (and occasionally wings) would be a crime. With a wide range of weights and flavors, beer can complement any food from salads to barbecue- as long as you follow three foundational principles of beer and food pairing.
Except for baking – baking is science, cooking is art.
Learning to cook usually starts with finding some recipes on the web and trying them out in the kitchen. That’s great, but don’t stop there. Internet recipes are a great starting point, but they have limitations. Here are some of them, and how you can move on from them and get really creative in the kitchen.