I wonder if Natalie Portman was a vegan when this was filmed (over the summer in Las Vegas), because I saw at least one of the chefs using butter. That's a no-no for vegans, but in the part that ma...
I have dietary sodium restrictions (no more than 3000mg of sodium per day), and even low-sodium soy sauces (I use Eden Organic's Low Sodium Shoyu) are about 500mg of sodium per tablespoon, so limit...
Cook's Illustrated tested the lore about salting eggs before or after cooking in the June/July 2008 issue. They learned that salt weakens the protein bonds in the eggs, leading to more tend...
Alton Brown said in a somewhat recent episode of "Good Eats" that the weak bleach solution he recommends for cleaning counters dissolves the capsaicin and lets you wash the remnants off normally:
I live in Oklahoma, and I've checked about 10 grocery stores ranging from small to mega-huge. None of them have frozen artichoke hearts, none have ever carried them, none say that they even can...
Blended pastas aren't so fragile, but true whole wheat pastas are like whole wheat flour: they go rancid. Check the dates on the packages carefully, because whole wheat pasta is still a small enou...
My first gut reaction is to agree with eprewitt: as a former vegetarian and current (medically required) low sodium eater, I really wish I liked melons of any sort, but no matter how often I...
Some percentage of the liquid in the vinegar is acid, not water, and therefore doesn't contribute to gluten development. I've not seen anything that leads me to believe acidic liquids "tenderize" ...
I got one of these because I rarely use all of a red onion at once. I cut off a few slices and then I wrap up the rest and store it in the fridge, where it gets lost and turns into the creature fro...
I recently baked some stuff for my mom, who is sensitive to egg whites but loves egg yolks. The standard "just use the whites and leave out the yolks" advice didn't work here, of course, because I...
“This resting step ensures a thin and uniform structure to the finished baked good, as with the hollow shells of popovers or the paper-thin quality of crêpes.”
This i...
Take out the beans and add a stick blender, and this is very very close to Cook's Illustrated 's recent recipe for "Creamless Creamy Tomato Soup," which I made again last night.
Emily:
I had the same problem. I baked a 2.1-pound spaghetti squash for about 70 minutes at 375°. This was my first squash baking, so I didn't know how tender the hard shell neede...
I got this from amazon a few years back because it was sooo cheap, I had other Calphalon anodized aluminum cookware and liked it, and I didn't have a traditional 12-inch skillet at the time (only n...
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Eden's statement on BPA (from before the study) is here : "Eden Organic Beans are packed in steel cans coated with a baked o...
I wonder if Natalie Portman was a vegan when this was filmed (over the summer in Las Vegas), because I saw at least one of the chefs using butter. That's a no-no for vegans, but in the part that ma...
I have dietary sodium restrictions (no more than 3000mg of sodium per day), and even low-sodium soy sauces (I use Eden Organic's Low Sodium Shoyu) are about 500mg of sodium per tablespoon, so limit...
Cook's Illustrated tested the lore about salting eggs before or after cooking in the June/July 2008 issue. They learned that salt weakens the protein bonds in the eggs, leading to more tend...
Does the recipe really mean 1/4 tablespoon of chili powder (3/4 teaspoon)? It's just an odd way of expressing it so I wanted to be sure.
Alton Brown said in a somewhat recent episode of "Good Eats" that the weak bleach solution he recommends for cleaning counters dissolves the capsaicin and lets you wash the remnants off normally:
I live in Oklahoma, and I've checked about 10 grocery stores ranging from small to mega-huge. None of them have frozen artichoke hearts, none have ever carried them, none say that they even can...
How much is "two squares" of chocolate?
Blended pastas aren't so fragile, but true whole wheat pastas are like whole wheat flour: they go rancid. Check the dates on the packages carefully, because whole wheat pasta is still a small enou...
My first gut reaction is to agree with eprewitt: as a former vegetarian and current (medically required) low sodium eater, I really wish I liked melons of any sort, but no matter how often I...
Some percentage of the liquid in the vinegar is acid, not water, and therefore doesn't contribute to gluten development. I've not seen anything that leads me to believe acidic liquids "tenderize" ...
I got one of these because I rarely use all of a red onion at once. I cut off a few slices and then I wrap up the rest and store it in the fridge, where it gets lost and turns into the creature fro...
I recently baked some stuff for my mom, who is sensitive to egg whites but loves egg yolks. The standard "just use the whites and leave out the yolks" advice didn't work here, of course, because I...
I eat brown rice regularly, but I use my pressure cooker, and the recipe for "Mushrooms and Leeks with Saffron Brown Rice" from Lorna Sass's book
“This resting step ensures a thin and uniform structure to the finished baked good, as with the hollow shells of popovers or the paper-thin quality of crêpes.” This i...
Take out the beans and add a stick blender, and this is very very close to Cook's Illustrated 's recent recipe for "Creamless Creamy Tomato Soup," which I made again last night.
Emily: I had the same problem. I baked a 2.1-pound spaghetti squash for about 70 minutes at 375°. This was my first squash baking, so I didn't know how tender the hard shell neede...
I got this from amazon a few years back because it was sooo cheap, I had other Calphalon anodized aluminum cookware and liked it, and I didn't have a traditional 12-inch skillet at the time (only n...
The recipe instruction say "use the feed tube to stream in the olive oil and water," but water is not an ingredient in the recipe.