A Dirt-Simple Method to Master the Perfect Steak
Man has been cooking meat ever since he harnessed Fire. Most of the time he’s gotten it wrong. Preparing a steak masterpiece is not hard, if you do it right. I’m going to show you how!Top 5 Tips For Hassle-Free Winter Grilling
Winter is a great time to enjoy a warm, smoky barbecue dish! Follow these expert tips for a smooth-sailing winter grilling session!How To Keep Food Nutritious After Cooking – A Simple Secret You May Be Overlooking
Healthy cooking is an art that involves careful selection of ingredients and then cooking them “gently” while keeping nutrients intact. The nutritional information of various ingredients is not a mystery these days as we have labels and the internet to help us with this knowledge. On the contrary, keeping our food nutritious even after cooking is a bit complex and confusing, not because it is difficult but due to a lack of correct information related to choosing the right cookware. So how to keep food nutritious even after cooking? Let’s find out:Make Yogurt At Home Thicker & Creamier (No Additives)
How to make yogurt at home? But not just any yogurt, how to make delicious, thick and creamy yogurt right in your kitchen? This question can tempt your taste buds any time but the process of making it might seem daunting, a lot of times. Some of the common problems are yogurt turning out watery, runny or too sour or yogurt not setting at all! This makes most people turn to the store-bought yogurt which tastes good for sure, but with consequences.Food Storage Tips for Preventing a Food-Borne Illness
A short guide on causes and prevention tactics for a food-borne illness. Quickly explains risks about food handling and provides tips for better food quality.Chicken Curry – An Indian Delight
Nothing makes the use of the fabulous spices from India like a good curry does. While these curries can be made with a bunch of ingredients like seafood, lamb, pork and an amazing variety of veggies – chicken seems to be a the most popular universally and rightly so! It is very hard to go wrong with a chicken curry because these is no hard and fast rule when it comes to making one.Re-Purposing Leftovers
Did you know that up to 40% of food grown, processed and transported in the U.S. will never be eaten? On the average, 44% of Americans have found items in the refrigerator they didn’t realize they had. It makes sense to get smarter about how to use leftovers.Salad, Entree and Dessert: Aged Balsamic Vinegar Ideas for Your Next Dinner Party
The quality of your salad, entree, or dessert is only as good as the ingredients that go into it. From farm to table restaurants, all natural chefs, to farms that focus all their energy on creating flavor, one thing is certain- an ingredient can make the difference. With all the options out there, chefs and regular home cooks alike are still learning about the versatility of various ingredients. Here are some ideas for your next dinner party that use aged balsamic vinegar.What Makes a Good Curry?
Curry is the favourite meal for many people. It has so many flavours and ingredients that you couldn’t resist the delicious meal. Adding different types of meat, vegetables and spices is what makes a good curry.5 Ways To Woo Your Summer With Mangoes
Summer is here, and so are mangoes. Both green and orange, raw and prime, the flavours offered by this fruit are so diverse in nature that your summer afternoons can change for good. Here are a few tips.What You Need To Know About Extra Virgin Olive Oil
Extra virgin olive oil has become a part of the culture in this country over the last decade or so simply because our approach to food has changed quite a bit in that time. Even food television has become a part of what we view as “must-see” programming. While certain TV chefs might be given credit for making extra virgin olive oil popular due to the almost sing-song feel of the acronym “EVOO”, it must be noted that the product has stood on its own for a very long time.Making Butter With Your Food Processor
Pierre Verdon who was a salesman for a French catering company realized that a great amount of time was being spent by his clients on chopping, shredding and mixing in food preparation. His solution to this problem was the development of a simple but effective rotating blade in the base of a bowl. In 1960 Robot Coupe a company that began to manufacture the first food processor for the catering industry was established. It wasn’t until 1972 that a model became available to the domestic market. North America was introduced in 1973 to the first home food processor known as the Cuisinart.