Make Perfect, One-Minute Hollandaise Sauce with an Immersion Blender

Hollandais is a “mother sauce”, which means you can use it as-is or customize it for your tastes.  Like adding Dijon…

Upgrade a Batch of Chili With Cinnamon, Cocoa, or Even Coffee

Chili is personal, and you have your favorite recipe. I respect that. I’m not here to argue with your one true chili love.

But I would bet that there are some ways that you could make your tried-and-true recipe even better. I’m just talking about little things to add extra flavor here or give some richness there—small tweaks that, when tallied up, amount to a more fantastic chili.

Source: 10 Ways to Make Your Favorite Chili Recipe Even Better

Some will think cinnamon in chili is an abomination. And I like cinnamon. In ice cream. On apples. In chewing gum. But in chili?  It’s worth an experiment – cinnamon can do some interesting things in more savory dishes.

Make Almost Any Boring Protein Into a Delicious Meal by “Piccata-ing” it

A whole bunch of us grew up eating chicken piccata at Italian-American restaurants with our parents, or at least I did, preceded by an entire serving of fried calamari, and breadsticks too. I’d eat every last little swipe of sauce, excited at how it made the back of my tongue water, at how smooth it felt, at how it draped itself over long strips of pasta. It’s a thrilling sauce. Even more thrilling is the fact that you can use it on any protein that goes well with lemon and wine. (Even tofu and chickpeas!)

Source: How to Piccata Anything

This would work with a number of standard chicken dishes, just apply the sauce to whatever other meat you’re eating, even hot dogs and hamburgers.

Why Chicken Broth Packs a Bigger Flavor Punch than Beef Broth

Here’s my list of 22 common supermarket ingredients that you should never put in your shopping cart, along with suggestions on what to look for instead.

Source: 22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)

  • I don’t like beefsteak tomatoes, period.
  • Better Than Bouillon = better than bouillon, boxes, etc.

This DIY Bourbon Concoction Will Soothe Your Scratchy Throat

It seems like winter colds strike with a vengeance right now, at the end of the season. In my household we drink literally gallons of ginger and honey tea during the cold months. Fresh ginger tea is delicious, and it wards off colds pretty well. But when I was felled last week by a particularly nasty cough, I had to turn to something stronger.

Source: Recipe: Bourbon Cough Syrup for Grownups

In Ireland, it’s called a “hot whiskey”, but undiluted with boiling water.   In Canada/US, it’s known as “hot toddy” (or “hot totty”).

Or you can try the Greek way:

  • true Greek yogurt, with thyme honey, and cinnamon
  • Longly boiled black tea, with thyme honey, lots of fresh lemon juice and a shot of whisky if you like it.

You can add ginger to any of these, but I recommend reading about the vitamin K content in ginger first.

Pavlova: How Much Vitamin K?

This gets tricky, because Pavlova is a recipe… which can be customized to some degree.  But here goes…

Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster (AKA very fine, berry…) sugar, white/distilled vinegar or another acid (e.g. cream of tartar or lemon juice), cornflour, and sometimes vanilla essence, and slow-baking the mixture, similar to meringue.  So said Wikipedia anyway

On that note, Pavlova doesn’t appear to have much if any vitamin K in it.  But it depends on what you serve on top of the Pavlova…  I’ve covered the vitamin K content of various dairy cream in the past.  You’ll have to investigate for yourself what the vitamin K content of the fruit that was served with or on it.

Keep Rice from Sticking Together with Lemon Juice

You can keep your rice from clumping and sticking together by washing it a few times until the water runs clear and then set it aside for 20 minutes or until no water remains. Washing the rice rinses a lot of the starch off of the rice which allows it to cook without clumping.

Source: Tips for Cooking Rice

Depends on what type of rice you’re cooking.  Longer, thinner-grained varieties like Basmati are less sticky and starchy, and cook up looser. Shorter, fatter-grained varieties such as Japanese rice or glutinous rice (so-called because it is gluey—it contains no gluten, like all rice) are more sticky and starchy. In fact, glutinous rice is called “sticky rice” and is used to make joong/zongzi.

The Best Wine Substitutes for Deglazing Your Pan (and More)

Like Julia Child before me, I enjoy cooking with wine, and find that it works just as well as a companion as it does an ingredient. But every once in awhile I’ll find the wine rack empty. This is unfortunate, but there are a couple of great substitutes already in your pantry perfect for deglazing.

Source: The Best Wine Substitutes for Deglazing Your Pan (and More)

If you’re cooking for someone that has a sensitivity to alcohol that its a falsehood that alcohol cooks out, especially in the time it takes to build a pan sauce.

Mind that there’s no information on how much vitamin K there might be in kombucha.  So be careful how much you have, and test often if necessary.

A Foolproof 5-Ingredient Ice Cream, No Cooking Required

A spectacular summer ice cream recipe with just two steps and five ingredients.

…while most recipeswith or without eggsrequire some cooking, today’s creamy blackberry lemon ice cream does not. Instead, it relies on sweetened condensed milk to thicken the mixture.

Source: Only 2 Steps and 5 Ingredients Stand Between You and This Ice Cream

Summer ice cream?  Ice cream is always in season.

Couple of points to be made:

  1. 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.
  2. Evaporated milk is not condensed milk.  Or, I need to find a recipe that uses evaporated milk… 😉
  3. 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.

Use Up Souring Milk by Making Pancakes and Waffles With It

One man’s trash is another man’s treasure.

As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.

Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.

Source: Don’t Toss That Sour Milk! And Other Tips to Cut Kitchen Food Waste

Pasteurized milk doesn’t sour – it putrefies. Only raw milk will sour and not many people can even get that anymore. Any milk sold at the grocery store is pasteurized…  Alternately, you can make something like clabbered milk by adding a little bit of acid to your milk – lemon juice or white vinegar both work.  This tip also works for Russian style crepes (blini).

I don’t know that “garbage to plate” is the best way to sell this to people.  I think everybody can enjoy tips like this to make use of things considered waste that really aren’t.