…perfectly cooked shrimp are another thing entirely. They’re sweet and juicy, with a tender, plump body and a slightly crisp bite. So wouldn’t it be nice if there was a foolproof way to guarantee excellent shrimp every single time?
Whether you’re totally meat-free or just go vegetarian a day or two a week, there’s a lot to love about tofu. It’s a perfect blank canvas, and we’re not referring just to its beige color. Whether you use creamy, silken tofu for salad dressings and desserts (it’s very blend-able) or firm and extra-firm varieties for stir-fries, sautés, and grilled dishes, we’ve got 31 awesome flavor combinations to doctor up your tofu.
When you cook meat or fish, you should never reuse “raw” marinade. With tofu, though, the marinade doesn’t have the same health risks. Re-add the marinade to your tofu dish at the end of cooking for more of the recipe’s flavor.
You should not store a marinade that’s been used for raw meat. If you use a raw-meat marinade in a sauce, you should cook it (and anything that touches it) immediately, and thoroughly.
If you are cooking the marinade in the sauce, it is no longer “raw” – this can be reused.
…Many people like the IDEA of eating healthy, but eating vegetables feels like Superman eating a bowl full of Kryptonite (hey, they’re both green!).
Whether it’s the taste, texture, or just the mental block, veggies consistently prove to be a challenge for many Rebels. Considering we recommend filling up at least half of your plate with vegetables, this is a serious problem.
For me, it was the preparation. “Steamed” vegetables meant mush. I still remember when I had steamed vegetables at a friends house – it was a very surprising experience. Currently, I really enjoy sweet potatoes (a legume, but technically a vegetable).