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KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS? The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. WHAT PART OF THE SCALLION DO YOU EAT? What Parts of the Scallion Can You Eat? There’s a raging debate going on in the culinary world, and it revolves around a cousin of the onion – the green onion, that is. There seems to be two sides to the scallion debate: the first is those that think the green part is the only part you use. The second is the group that believes the white COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
DUCK A'LA ORANGE
Place the pan that the duck breasts have been cooked in on the stove over medium heat. Add the stock and bring to a simmer scraping up any bits on the bottom of the pan. Add the orange juice and orange zest. Bring the mixture to a simmer and reduce by 1/2. Drizzle in thegastrique to taste.
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS? The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. WHAT PART OF THE SCALLION DO YOU EAT? What Parts of the Scallion Can You Eat? There’s a raging debate going on in the culinary world, and it revolves around a cousin of the onion – the green onion, that is. There seems to be two sides to the scallion debate: the first is those that think the green part is the only part you use. The second is the group that believes the white COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
DUCK A'LA ORANGE
Place the pan that the duck breasts have been cooked in on the stove over medium heat. Add the stock and bring to a simmer scraping up any bits on the bottom of the pan. Add the orange juice and orange zest. Bring the mixture to a simmer and reduce by 1/2. Drizzle in thegastrique to taste.
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream. WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream.DUCK A'LA ORANGE
Place the pan that the duck breasts have been cooked in on the stove over medium heat. Add the stock and bring to a simmer scraping up any bits on the bottom of the pan. Add the orange juice and orange zest. Bring the mixture to a simmer and reduce by 1/2. Drizzle in thegastrique to taste.
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar. WHAT IS A ROUX AND WHAT'S IT USED FOR? What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
IS THE FUTURE FULL OF 3D PRINTED FOOD? It’s a technology that will not only have major implications for consumer food products, but also commercial and even home kitchens. In fact, we brought up the possibility that in the future 3D printed food could potentially render home kitchens completely obsolete. WHAT'S THE DIFFERENCE BETWEEN CARAMEL AND DULCE DE LECHE Dulce de Leche. Dulce de leche is a Central and South American treat that’s made solely from sweetened condensed milk that’s been heated slowly over time. The result is an absolutely delightful concoction that varies in as many ways as there are countries thatserve it.
WHAT IS A JUJUBE AND HOW CAN YOU COOK WITH IT?? How to Make Jujube Tea. Boil 2 cups of water, add a handful of jujubes into the water while boiling (about 4-5). Boil the jujubes in water for 15 minutes. Once finished, strain the water and pour into a cup. Don’t worry about adding honey or sugar – it will already bepretty sweet.
(CHEATING AT) HOMEMADE RAVIOLI Welcome to The Culinary Exchange. My name is Matthew. I am a husband, father, innovator, chef, author, blogger, spokesman and more. I created The Culinary Exchange to be a go-to destination about all things food from the simplest topics like how to cook vegetables to the newest thing in crowd sourced food innovation and design.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS? The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils.CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
HOW TO FIX OVER SALTED FOOD WHEN YOU'RE COOKING A good chef will always tell you to watch the amount of salt you add to a dish you’re cooking. Despite those old wives tales about potato slices soaking up salt (which don’t actually work), there actually isn’t a good way to remove excess salt from over salted food. WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
WHAT'S THE DIFFERENCE BETWEEN CARAMEL AND DULCE DE LECHE Dulce de Leche. Dulce de leche is a Central and South American treat that’s made solely from sweetened condensed milk that’s been heated slowly over time. The result is an absolutely delightful concoction that varies in as many ways as there are countries thatserve it.
WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS? The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils.CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
HOW TO FIX OVER SALTED FOOD WHEN YOU'RE COOKING A good chef will always tell you to watch the amount of salt you add to a dish you’re cooking. Despite those old wives tales about potato slices soaking up salt (which don’t actually work), there actually isn’t a good way to remove excess salt from over salted food. WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
WHAT'S THE DIFFERENCE BETWEEN CARAMEL AND DULCE DE LECHE Dulce de Leche. Dulce de leche is a Central and South American treat that’s made solely from sweetened condensed milk that’s been heated slowly over time. The result is an absolutely delightful concoction that varies in as many ways as there are countries thatserve it.
WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar. 6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
HOW TO MAKE BRIOCHE DOUGHNUTS Using a 3 inch biscuit cutter, cut out the doughnuts. If unfilled doughnuts are desired, using a 1 inch biscuit cutter, cut out a center hole in the doughnuts. Allow the doughnuts to rise 30 minutes in a warm place. Heat a deep fryer to 350F. Fry the doughnuts in batches for 1-½ minutes per side. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
DUCK A'LA ORANGE
Place the pan that the duck breasts have been cooked in on the stove over medium heat. Add the stock and bring to a simmer scraping up any bits on the bottom of the pan. Add the orange juice and orange zest. Bring the mixture to a simmer and reduce by 1/2. Drizzle in thegastrique to taste.
IS THE FUTURE FULL OF 3D PRINTED FOOD? It’s a technology that will not only have major implications for consumer food products, but also commercial and even home kitchens. In fact, we brought up the possibility that in the future 3D printed food could potentially render home kitchens completely obsolete. FOOD TECHNOLOGY: EDIBLE PACKAGING? I'LL PASS. But with any type of edible product, there’s a whole host of requirements and restrictions that are in place to ensure the consumer’s health and safety, and that’s creating a lot of barriers for companies that are trying to make edible food packaging a reality and get it into the mainstream. THE PERFECT SUMMER LAYER CAKE: LEMON CURD AND ANGEL FOOD Summer just isn’t the same without the perfect summertime dessert. And boy do we have a good one this year. We’ve been experimenting with all types of cakes – from sheet cakes to pound cakes and lemon zest to strawberries – to find the ultimate summer cake. 5 ROUX BASED SOUPS THAT ARE PERFECT FOR WINTER 1. Cream of Broccoli Soup. A roux is the base for all of creamy soups, like cream of mushroom, cream of corn, and our personal favorite – cream of broccoli. This basic recipe is great for winter and can be topped easily with shredded cheese. Eat it by itself or pair it with a sandwich – either way it makes a perfect family dinner and can be WHAT'S A SUBSTITUTE FOR EGGS? For those times when you’re baking and short an egg or two, here’s a couple of simple tips for finding a substitute for eggs. One thing to keep in mind before choosing one of these substitutes for eggs is the flavor of each substitute.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS? The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
5 ROUX BASED SOUPS THAT ARE PERFECT FOR WINTER 1. Cream of Broccoli Soup. A roux is the base for all of creamy soups, like cream of mushroom, cream of corn, and our personal favorite – cream of broccoli. This basic recipe is great for winter and can be topped easily with shredded cheese. Eat it by itself or pair it with a sandwich – either way it makes a perfect family dinner and can be WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS? The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
5 ROUX BASED SOUPS THAT ARE PERFECT FOR WINTER 1. Cream of Broccoli Soup. A roux is the base for all of creamy soups, like cream of mushroom, cream of corn, and our personal favorite – cream of broccoli. This basic recipe is great for winter and can be topped easily with shredded cheese. Eat it by itself or pair it with a sandwich – either way it makes a perfect family dinner and can be WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream. WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream. KING CRAB ROLLS: DELICIOUS EATING Finely dice the onion. Zest the lemon. Cut the lemon in half. In a large bowl, gently stir together the crab, onion, and just enough mayonnaise to bind it all together. Stir carefully as nice big pieces of crab make a great crab roll. Add a nice pinch of lemon zest and squeeze in lemon juice to taste.DUCK A'LA ORANGE
Place the pan that the duck breasts have been cooked in on the stove over medium heat. Add the stock and bring to a simmer scraping up any bits on the bottom of the pan. Add the orange juice and orange zest. Bring the mixture to a simmer and reduce by 1/2. Drizzle in thegastrique to taste.
5 ROUX BASED SOUPS THAT ARE PERFECT FOR WINTER 1. Cream of Broccoli Soup. A roux is the base for all of creamy soups, like cream of mushroom, cream of corn, and our personal favorite – cream of broccoli. This basic recipe is great for winter and can be topped easily with shredded cheese. Eat it by itself or pair it with a sandwich – either way it makes a perfect family dinner and can beCHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
IS THE FUTURE FULL OF 3D PRINTED FOOD? It’s a technology that will not only have major implications for consumer food products, but also commercial and even home kitchens. In fact, we brought up the possibility that in the future 3D printed food could potentially render home kitchens completely obsolete. (CHEATING AT) HOMEMADE RAVIOLI Welcome to The Culinary Exchange. My name is Matthew. I am a husband, father, innovator, chef, author, blogger, spokesman and more. I created The Culinary Exchange to be a go-to destination about all things food from the simplest topics like how to cook vegetables to the newest thing in crowd sourced food innovation and design. WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS?WHY PUT MILK IN EGGSI CAN MILK YOU The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. 6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar. HOW TO FIX OVER SALTED FOOD WHEN YOU'RE COOKINGHOW TO MAKE MASHEDPOTATOES EASY
A good chef will always tell you to watch the amount of salt you add to a dish you’re cooking. Despite those old wives tales about potato slices soaking up salt (which don’t actually work), there actually isn’t a good way to remove excess salt from over salted food.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS?WHY PUT MILK IN EGGSI CAN MILK YOU The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. 6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar. HOW TO FIX OVER SALTED FOOD WHEN YOU'RE COOKINGHOW TO MAKE MASHEDPOTATOES EASY
A good chef will always tell you to watch the amount of salt you add to a dish you’re cooking. Despite those old wives tales about potato slices soaking up salt (which don’t actually work), there actually isn’t a good way to remove excess salt from over salted food. WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. CONFIDENCE IN THE KITCHEN: HOW TO STEW VEGETABLES In a large pot, heat 3 tbsp of olive oil over medium heat. Add the sausage slices. Cook the sausage 3-5 minutes string occasionally. If a lot of fat has rendered, drain some of the fat off leaving about 2 tbsp on the pot. Add the garlic and cook 1 minute. Add the onion and cook until it begins to soften. WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream.CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
WHAT'S A SUBSTITUTE FOR EGGS? For those times when you’re baking and short an egg or two, here’s a couple of simple tips for finding a substitute for eggs. One thing to keep in mind before choosing one of these substitutes for eggs is the flavor of each substitute. IS THE FUTURE FULL OF 3D PRINTED FOOD? It’s a technology that will not only have major implications for consumer food products, but also commercial and even home kitchens. In fact, we brought up the possibility that in the future 3D printed food could potentially render home kitchens completely obsolete. WHY ARE THERE SO MANY SHAPES OF PASTA One of the major reason there’s so many different shapes of pasta has to do with the way the sauce is held on – or in – the noodle. Like the noodles themselves, some people like lots of sauce while others prefer just a hint. A good way to think about it is, the bigger the pasta, the heartier and heavier a sauce can be; Likewise, the 3 OPTIONS FOR AN EVAPORATED MILK SUBSTITUTE A simple combination of milk and half-and-half can fill in as an evaporated milk substitute in many recipies. Mix 3/4th of a cup of regular milk with 1/4th of a cup of half-and-half for every cup of evaporated milk you need. This is a much simpler way to get to a working evaporated milk substitute than evaporating it yourself, butyou will lose
KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS?WHY PUT MILK IN EGGSI CAN MILK YOU The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. 6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar. HOW TO FIX OVER SALTED FOOD WHEN YOU'RE COOKINGHOW TO MAKE MASHEDPOTATOES EASY
A good chef will always tell you to watch the amount of salt you add to a dish you’re cooking. Despite those old wives tales about potato slices soaking up salt (which don’t actually work), there actually isn’t a good way to remove excess salt from over salted food.KITCHEN GOODIES
by The Culinary Exchange. Whether you’re just starting out in a new place and stocking your first kitchen or you’re ready to expand your kitchen equipment, it’s important to choose the right tools. And arguably, one of the most important tools to have in any kitchen are WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
KITCHEN QUESTIONS: SHOULD YOU PUT MILK IN SCRAMBLED EGGS?WHY PUT MILK IN EGGSI CAN MILK YOU The reason for this is simple: milk actually causes the egg to separate before it’s cooked and will dry out faster once it’s being cooked over heat. On top of that, adding milk in scrambled eggs diminishes the flavor of the eggs while you’re cooking them. For REALLY perfect scrambled eggs, you need to ditch the milk and use awhisk to
HOW TO MAKE FLAMMKUCHEN Make a well in the center of the dry ingredients. Whisk oil, eggs, and water together in a small bowl. Pour egg mixture into the dry ingredients. Using a fork, stir together until a dough forms. Add water if it is dry. Pour out the dough onto a floured surface. Knead dough for 2-3 minutes until it comes together. 6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. HOW TO MAKE CANNOLI: THE CHIP AND DIP METHOD In a large bowl, whisk together the flour, sugar, cinnamon, cocoa and salt. If using the butter, using your fingers, rub the flour into the butter until it is incorporated and the mixture looks sandy. Make a well in the middle of the flour mixture. In a small bowl, add the egg,vinegar and water.
COOKING QUESTIONS: CAN YOU FREEZE CLAMS? The first thing you should do is rinse the clams in cool water. Don’t rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you’ve rinsed them off, package them in an airtight moisture resistant bag(make sure to
WHAT CAN I I USE AS A LEMON JUICE SUBSTITUTE? Vinegar can work as a perfect substitute, but since the acidity in vinegar is also very high (and the flavor, potent), you’ll need to cut it slightly if you want to use it as a lemon juice substitute. To use, go with a 1/2:1 ratio. This means that if your recipe calls for a teaspoon of lemon juice, substitute 1/2 teaspoon of vinegar. HOW TO FIX OVER SALTED FOOD WHEN YOU'RE COOKINGHOW TO MAKE MASHEDPOTATOES EASY
A good chef will always tell you to watch the amount of salt you add to a dish you’re cooking. Despite those old wives tales about potato slices soaking up salt (which don’t actually work), there actually isn’t a good way to remove excess salt from over salted food. WHAT ARE THE DIFFERENT CUTS OF MEAT? The 9 Primal Cuts of Meat. 1. Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. As such, the chuck cut of meat is a very lean, non-fatty cut that can be pretty tough. You usually see chuck cut as chuck eye steak, shoulder steak, chuck 7-bone, and boneless short ribs. These cuts are not so great forgrilling
WHAT IS A ROUX AND WHAT'S IT USED FOR What is a Roux and What’s it Used For? If you’ve spent enough time around a kitchen with a moderately competent chef, you’ve probably heard the term “roux”. A roux is a simple mixture of a fat and flour heated up to make a paste, which serves as the base for most sauces and some soups. It helps thicken sauces up, and is a verycommon
6 OF OUR FAVORITE KITCHEN STORES 6. Kitchen Bazaar – With shops all over France, Kitchen Bazaar is another popular European kitchen supply store. They’re known for contemporary and modern designer kitchen tools and quirky gadgets. It’s a great place to find culinary themed gifts, as well as an array of different types of knives or unique cooking utensils. CONFIDENCE IN THE KITCHEN: HOW TO STEW VEGETABLES In a large pot, heat 3 tbsp of olive oil over medium heat. Add the sausage slices. Cook the sausage 3-5 minutes string occasionally. If a lot of fat has rendered, drain some of the fat off leaving about 2 tbsp on the pot. Add the garlic and cook 1 minute. Add the onion and cook until it begins to soften. WHAT CAN I USE AS A SOUR CREAM SUBSTITUTE? Like we’ve already mentioned, Greek yogurt is a great substitute for sour cream. In fact, it’s probably the best sour cream replacement out there. It’s similar texture and consistency works for all kinds of situations, from muffins to sour cream and onion dip. Seriously. To substitute, use a 1:1 ratio of plain Greek yogurt to sour cream.CHESTNUT RECIPES
Preheat the oven to 3530F. Using a sharp paring knife, make a cut across the length of the flat side of the chestnut making sure the blade cuts the shell and into the skin. Place the chestnuts cut side up in a roasting pan. Roast the chestnuts until the shells open up alittle and recede -
WHAT'S A SUBSTITUTE FOR EGGS? For those times when you’re baking and short an egg or two, here’s a couple of simple tips for finding a substitute for eggs. One thing to keep in mind before choosing one of these substitutes for eggs is the flavor of each substitute. IS THE FUTURE FULL OF 3D PRINTED FOOD? It’s a technology that will not only have major implications for consumer food products, but also commercial and even home kitchens. In fact, we brought up the possibility that in the future 3D printed food could potentially render home kitchens completely obsolete. WHY ARE THERE SO MANY SHAPES OF PASTA One of the major reason there’s so many different shapes of pasta has to do with the way the sauce is held on – or in – the noodle. Like the noodles themselves, some people like lots of sauce while others prefer just a hint. A good way to think about it is, the bigger the pasta, the heartier and heavier a sauce can be; Likewise, the 3 OPTIONS FOR AN EVAPORATED MILK SUBSTITUTE A simple combination of milk and half-and-half can fill in as an evaporated milk substitute in many recipies. Mix 3/4th of a cup of regular milk with 1/4th of a cup of half-and-half for every cup of evaporated milk you need. This is a much simpler way to get to a working evaporated milk substitute than evaporating it yourself, butyou will lose
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BEEF AND RED WINE RISOTTO: DELICIOUSLY DIFFERENT! NEED A SIMPLE PASTA DISH? TRY CACIO E PEPE! ROASTED SCALLOPS AND LEMON GRITS CHICKEN BREAST WITH MUSHROOM BASIL PAN SAUCE YOUR MOST TENDER AND CRUNCHY CHICKEN SCHNITZEL! OPPOSITES ATTRACT: COOL AVOCADO SOUP AND SPICY BLACK BEAN QUESADILLAS PEACH AND BLACKBERRY MINI HAND PIESPreviousNext
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HOW TO MAKE CRANBERRY ORANGE MUFFINSby Matthew Robinson
| May 9,
2019
How To Make Cranberry Orange Muffins with StreuselIsn't it nice when you find a nice surprise item in the freezer that you sort of forgot about but piques your interest when you come across it? Not sure how those cranberries I found escaped the Thanksgiving feast and...read more
HOW TO MAKE CHOCOLATE COCONUT MACAROONSby Matthew Robinson
| May 3,
2019
How To Make Chocolate Coconut MacaroonsIt is always amazing how the simplest of cookies are the best. Take amaretti for instance. Stir together almond meal and egg white with some sugar and bake it up and you have a wonderfully delicious cookie without a bunch of...read more
HOW TO MAKE LEMON MUFFINSby Matthew Robinson
| Apr 26,
2019
How To Make Lemon Muffins With all the fuss about blueberry muffins, it is amazing that other muffins can rise above the super food blueberry muffin noise, but a good lemon muffin should not be ignored. If done correctly, they can have a nice zingy lemoniness to them....read more
HOW TO MAKE COCONUT MACAROONSby Matthew Robinson
| Apr 19,
2019
How To Make Coconut Macaroons - An Easy RecipeIt is always amazing how the simplest of cookies are the best. Take amoretti for instance. Stir together almond meal and egg white with some sugar and bake it up and you have a wonderfully delicious cookie without a bunch...read more
HOW TO MAKE BLUEBERRY MUFFINSby Matthew Robinson
| Apr 11,
2019
How To Make Blueberry Muffins Yes, the obligatory How To Make Blueberry Muffin post. What exactly is our fascination with blueberry muffins? There are many ways to enjoy blueberries - in a fool, in a tart, in a pie, in a quick bread - but blueberry muffins seem big....read more
HOW TO MAKE CHOCOLATE BISCOTTIby Matthew Robinson
| Apr 4,
2019
How To Make Chocolate Biscotti I have said many times before that I am a dunker. It is one of life’s great pleasures to dunk a cookie into a tall cup of coffee, especially a cold brew! We have talked cookies before, but there is something so dunkable about biscotti...read more
HOW TO MAKE NO BAKE COCONUT BARSby Matthew Robinson
| Mar 29,
2019
How To Make No Bake Coconut Bars (AKA Burfi) If you are a coconut lover then this recipe is for you. A good coconut bar is the perfect delivery system for massive amounts of tasty coconut. No bake recipes, like caramel dipped shortbread, fruit and nut balls, and...read more
HOW TO MAKE BISCOTTI – AN EASY RECIPEby Matthew Robinson
| Mar 18,
2019
How To Make Biscotti - A Dunkers Dream! I have said many times before that I am a dunker. It is one of life’s great pleasures to dunk a cookie into a tall cup of coffee, especially a cold brew! We have talked cookies before, but there is something so dunkable about...read more
HOW TO MAKE FLAMMKUCHEN – THE ALT PIZZAby Matthew Robinson
| Feb 21,
2019
How To Make Flammkuchen A long time ago I read a statistic which said that 95% of all Americans eat pizza. That is a lot of pizza. I am a proud participant in this eating of pizza. I like pizza and I am not ashamed to say that I like all kinds of pizza - Roman pizza...read more
HOW TO MAKE BAKED BANANASby Matthew Robinson
| Feb 12,
2019
How To Make Baked Bananas Cooking fruit is a wonderful thing! Perhaps being more specific here is better. Baking fruit is a wonderful thing! We have all sautéed apples to wonderful effect, but baking fruit really brings out the greatness in them - Baked Apples, Apple...read more
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