Cooking

Tell Us Your Chicken-Cooking Secrets

Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to focus on the workhorse (workbird?) protein of the kitchen: the humble chicken.

Chicken isn’t the most exciting animal you can eat. It’s not as rich as duck. It’s not as decadent as steak. It’s nowhere near as sexy as lamb. It is, however, ubiquitous, inexpensive, and—if prepared well—quite delicious. It’s also a crowd-pleaser. Save for vegetarians, I have met exactly one person in my life who doesn’t eat chicken, and that person is my grandmother. (Oddly, her entire kitchen and a good portion of the rest of her house are decorated with chicken paraphernalia. I tried counting once and gave up somewhere around 150 chickens.)

Anyway. In my opinion, chicken’s weaknesses are also its strengths. Sure, it doesn’t have an assertive personality, but that passivity means it gets along with pretty much everybody, and can hang with flavors from all over the globe. It’s cheap, versatile, and pretty easy to cook,…

A Digital Thermometer Makes Cooking Infinitely Easier

Photo by Christina Xu.

Temperature is probably the most important variable in cooking, but it can be hard to control if you don’t know what it is. Sure, there are various tests you can employ to test “doneness” of various foods—the ol’ palm trick for steaks; the toothpick inserted in a cake—but these only give you approximations. If you really want to cook your meats, cakes, and candies perfectly every single time, you need a thermometer.

Because the whole point is accuracy, a good cooking thermometer is worth investing in. We’re big fans of the Thermapen, which takes readings in fewer than three seconds, and is accurate to less than a degree—but its more cost-friendly friend, the ThermoPop is a good choice as well. It’s also worth checking out your local restaurant supply store, and just buying whatever the pros use. Whatever you do, don’t get one those round, metal models. Not only do…

Tiny Cooking, it’s an Actual Thing!

When I first saw one of these Tiny Kitchen videos on Instagram, I thought it must be a one-off, a cute gag. I laughed at the silliness of the whole business, marveled at the ingenuity of the tea candle stove, the teeny cookware, and the patience to use it all. And I was delighted to see that you really could make respectable-looking tiny iced donuts with sprinkles in a doll house kitchen.

Then it hit me. Wait a minute. I know the Internet. I know of the countless micro-culture tribes it fosters and serves and the lengths to which people will go in creating novelty niches to hang out in with others…

All the Things You Need To Know About Beet: From Health Benefits, Growing To Cooking

Beet, amazing vegetable of the bright red color, is coming to the scene as the new super food due to its amazing health benefits. You can eat it fresh, pickled, or in a soup and it is even used to make sugar. Because it contains high levels of antioxidant and anti-inflammatory agents, it is widely known for its numerous benefits, one of the most important being their ability to prevent cancer.

Beet has been proved to provide us a lot of amazing health benefits!

It is now growing in popularity, but its origins can be traced back to 4,000 years ago. In prehistoric times, beet grew wild in North Africa, and coastal regions of Asia and Europe, and people used to consume its greens, and not the root. It is believed that the ancient Romans were the first to cultivate it and used the root as the part of their diet. Later, during the 19th century, it was realized that sugar can be made from beets.

Today beet is being commercially grown worldwide in countries such as USA, Russia, France and Poland. In addition to being used to make sugar, beet is increasingly being consumed in the whole form due to many health benefits confirmed by the scientific research.

What nutrients can we find in beet?

Beet is a great source of various nutrients, such as fibers, vitamins and minerals and it is also low in calories. 100 grams of raw beets contain 1:

  • 2.8 grams of fiber
  • 1.6 grams of protein
  • 27% DV of folates
  • 14% DV of manganese
  • 10% DV of iron
  • 7% DV of potassium

Moreover, beet contains B-complex vitamins, vitamin C, flavonoid anti-oxidants, and vitamin A.

What are the health benefits of Beet?

This great vegetable can be beneficial for many aspects of your health, such as blood pressure, and keeping your heart and liver healthy.

A study published in Hypertension 2 has indicated that consuming beetroot juice leads to significantly lower blood pressure. Beet can help lower your high blood pressure, due to the fact that it contains a high amount of nitrates which lead to relaxation of blood vessels, and consequently improve circulation.

Beet boosts your stamina

Besides lowering blood pressure, nitrates found in beetroot enable better athletic performance and better endurance as they improve muscle oxygenation while you perform physically intense activities. According to a study conducted on cyclists 3, it…

20+ Easy and Delicious Beet Recipes For You To Try AT Home!

Beetroot, commonly called beet has reached popularity as a super food rated as a highway to health after studies claimed that it improves athletic performance, increases blood flow and lowers blood pressure.

The appealing nutritious red beet can be juiced up too. The beetroot like many other vegetables is a source of nutrients minus the fat-with added protein. The carbohydrate profile of beetroot is unique. They contain a huge percentage of sugar, but have half of the total carbs of starchy veggies like potatoes. Because of the low carbs and fiber content of 3 grams, the effect on blood sugar levels stay moderate.

If the beets you have still have greens attached remove them as they drain liquid from the beet. Do not throw these greens away. They are edible .

Beet Helps Us Grow New Cells

  • Folate helps to synthesize DNA and protein and DNA. It is therefore essential for the growth of new cells. A folate deficiency can result in anemia as red blood cells do not reach maturity. Folate also helps to prevents cardiovascular disease. A cup of cooked beetroot supplies one-third of the daily recommended folate (136g)

Beet is the vegetable you need for healthier bones

  • Manganese is necessary for the cartilage and bones and achieve the resiliency to hold up without breaking. One cup of fresh beets is equal to 23 percent of the recommended daily allowance
  • Sufficient potassium helps with blood pressure. A cup of boiled beets has 11 percent of the recommended daily allowance .

Lets get Down to the Beet ! Time to Enjoy!

Whether you like them sweetly roasted, pickled , or crunchy chips, there is scrumptious beet recipe for all. Fresh beets take about 30 to 60 minutes to cook, depending on the size .

Ready to serve these nice beet recipes?

1. A Simple Beet Serving

After they are boiled or roasted, serve with lemon or balsamic vinegar

Optional choices to add to your salad:

Apples and Mushrooms

Mix beet slices with some celery and apples. Add a vinaigrette dressing in sumptuous mushrooms, green peas and sunflower seeds,topped with fresh dill and yogurt.

Orange and Cabbage

Equal parts of cabbage and beet and cabbage. Shred beets. Shred the cabbage. Add one navel orange, peeled and chopped.

Ginger and Carrot

Beet and ginger are a killer combination. Use equal amounts of carrot and beets. Add in the minced ginger to the mix; mix in some peanut oil, lime juice , and cilantro .

Ingredients:

  • whipping cream
  • 1 Tbsp finely chopped chives
  • 1 Tbsp finely chopped mint
  • 1 tsp finely grated lemon zest, salt and pepper

Instructions:

Boil the beets whole and untrimmed with lemon juice (place whole lemon halves in the water after juicing them), until tender. Drain the beets, cool them and peel. Slice the beets thinly and place in a bowl. Beat the goat cheese with some whipping cream until there is smooth mix . Add remaining ingredients and season.Place a single beet in muffin tin cups and place the goat cheese mixture topping with a beet slice. Chill for two hours and serve

Ingredients:

  • 2 cup all-purpose flour
  • ¾ cup sugar
  • ⅔ cup Dutch process cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cup unsalted butter at room temperature, cut into pieces
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • ¾ cup finely grated cooked beets (about 2 large beets)
  • 1 ¼ cup hot water
  • Frosting : 1/2 cup + 2 Tbsp unsalted butter,1 cup sugar,¾ cup Dutch process cocoa powder,¾ cup whipping cream,1 tsp vanilla extract,½ tsp salt

Instructions:

Set the oven to preheat at 350 F. Grease cake pans .Sift the flour . Add cocoa, sugar, salt and baking powder. Add the butter and mix . Add vanilla and eggs . Add the beet mix and hot water . Place in cake pan and bake for 35 minutes. Coat with the frosting mixture.

Ingredients:

  • 2 Tbsp unsalted butter
  • 2 Tbsp brown sugar
  • 1 Tbsp Quebec maple syrup
  • 1 cup cooked baby red beets, peeled and cut in half
  • 1 cup cooked striped baby beets, peeled and cut in half
  • 1 cup cooked yellow/golden baby beets, peeled and cut in half
  • sea salt and cracked black pepper to taste
  • ¼ cup chives, sliced

Heat a non-stick skillet adding butter and maple syrup in brown sugar. Simmer until a golden syrup forms. Add the cooked, peeled beets to the syrup and continue to cook until most of the sauce is evaporated and the beets start to caramelize. Turn the heat off and season the beets with sea salt and pepper to taste. Sprinkle the candied beets with the sliced chives and serve family style for that perfect family meal.

  • 1 large beet, cooked and peeled
  • ¼ cup olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp cumin powder
  • ¼ tsp cayenne pepper
  • ½ tsp coarse salt,black pepper to season
  • 1 handful fresh coriander, chopped
  • 2 Tbsp (30 mL) pomegranate juice
  • 1 Tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 3 Tbsp (45 mL) olive oil
  • 1 tsp (5 mL) kosher salt,freshly ground pepper
  • 1 lb(s) (500 g) beets
  • 1 tsp (5 mL) ground cumin
  • 8 cup (2 L) kale, coarsely chopped, stems and ribs removed
  • ½ cup (125 mL) Feta cheese, crumbled
  • ½ cup (125 mL) walnuts, coarsely chopped

Stir pomegranate juice with lemon juice and Dijon. Whisk in 2 tbsp (30ml) olive oil. Season with ¼ tsp salt and pepper.Preheat oven to 350ºF. Peel beets. Cut small beets in half, and large beets into quarters. Toss with 1 tablespoon (15 mL) olive oil, cumin, remaining salt and pepper in a large bowl. Transfer to a parchment-lined baking sheet and cover loosely with foil. Bake for 40 minutes, or until tender. Remove from oven. Combine kale with feta and walnuts in a large bowl. Add vinaigrette and toss to coat. Divide salad between plates. Slice beets into ¾-inch wedges and place over salad.

Ingredients:

  • Risotto: 2 Tbsp olive oil,1 cup diced leeks, washed well,1 cup Arborio rice,½ cup dry white wine,juice of 1 lemon,2 cup coarsely grated fresh beets,2 tsp chopped fresh thyme,2 tsp chopped fresh tarragon,3 cup vegatable stock,salt and pepper
  • Fricassee: 1 ½ lb(s) asparagus, cut into 1-inch pieces,1 Tbsp olive oil,1 cup diced leeks, washed well,½ lb(s) button mushrooms, quartered,1 tsp chopped fresh thyme,1 tsp chopped fresh tarragon,salt and pepper, lemon juice, to taste, chopped chives, for garnish

For the risotto, heat a heavy-bottomed pot over medium heat and add the oil. Add the leeks and sauté until they are tender, about 5 minutes. Add the rice and sauté for another minute, then add the wine and lemon juice, simmering while stirring until it has all been absorbed. Add 1 cup of the vegetable stock, the grated beets, thyme and tarragon and reduce the heat to a gentle simmer. Stir the rice frequently, adding the remaining stock, one cup at a time, after the previous addition has been fully absorbed. Season to taste and serve.

While the risotto is cooking, prepare the fricassee. Blanch the asparagus in boiling, salted water for 2 minutes, then drain and rinse to cool. Heat a large sauté pan over…

What’s Cooking? What Are Your Mother’s Day Meal Plans?

Photo by Jon Mountjoy.

Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. Mother’s Day is fast approaching, so we should probably talk about that.

“To brunch or not to brunch?” is always the big question. Literally everyone and their mother will be out trying to snag a table for fancy French toast and mimosas (momosas?) and it can get a little less than relaxing. Whenever I’ve lived in the same town as my mother or mother-in-law, I always opted for staying in and cooking, as I’d rather flip pancakes than fight crowds.

So now I’d like to know what you have planned to celebrate the maternal figures in your life, and I’d also like to talk about any and all recipes, tips, and kitchen wisdom the loving ladies in your life have bestowed upon you. As always, I have questions:

  • BIG QUESTION: Will you be going…

Google Home Will Now Read Cooking Directions Out Loud

When it comes to home voice assistants, there’s no denying that the bulk of their usage comes in the kitchen for setting timers and playing audio. Google’s taking that to the next logical step with Google Home, which can now read recipes out loud.

Here’s how it works:

  1. Pick a recipe using the Google Assistant on Android or Google Search (which is now just called Google) app (on iOS or Android).
  2. Tap the “Send to Google Home” button when you find a recipe you want to…

The Grown-Up Kitchen: How to Time Your Cooking So Everything Is Ready at Once

Photo by Damian Siwiaszczyk.

When preparing a “square” meal—you know, the kind with a protein and at least two sides—I rarely struggle with the actual cooking. I can cook a chicken, mash some potatoes, and roast a sheet pan of broccoli without any issue, but timing it all so everything ends up on the table simultaneously—hot and ready—is what gives me trouble.

I’ve been cooking for a long time, and even I struggle with timing, particularly when working with new foods or recipes. The more cooking you do, the more intuitive timing becomes, but it can still be overwhelming. Given the fact that there are an infinite number of combinations of an infinite number of recipes, it’s hard to right a Complete Definitive End-All Guide on the subject, but I can give you some basic tips and guidelines for streamlining and timing a meal that all comes together at once. Spoiler alert: it involves a fair amount of planning.

Step One: Make Good Choices and Keep Things Simple

Photo by baron valium

Everyone loves a new and exciting recipe, but making a new dish for the first time almost always takes longer than you expect. Whether you’re learning how to break down a new vegetable, working with a new piece of meat, or trying an entirely new cooking method, it’s going to take longer than the estimated recipe time. You should give yourself an extra 15 minutes of cooking and prep time to account for this, but you should also make sure that the other dishes you’re preparing are things you’re familiar with.

Also, don’t go crazy with the menu. Know what you’re going to make ahead of time and stick to it, and resist the urge to make absolutely everything yourself. Yes, you can make your own salad dressing, but rifling through the fridge to find mustard, vinegar, and half a shallot you saw somewhere in there earlier this week can add time and distract you from the rest of the meal prep. You’ve already washed, chopped, and tossed all the components to make a nice, fresh salad, and no one is going to be mad if you plunk a couple of bottles of olive oil and vinegar down instead of whipping up a vinaigrette.

In terms of how many components your meal should have, that depends on you and your comfort level. For a weeknight meal, I tend to stick to a protein, a cooked veg or starch, and something made of raw plant parts (when tomatoes are in season, I just slice them and sprinkle them with salt for the easiest side ever), but there’s nothing wrong with serving a single side, or—in the case of soups, stews, and casseroles—a good piece of bread. No matter how many you choose, it’s important that you stick to your choices. Once that’s done, you’re ready to plan your attack.

Step Two: Make a Timeline

Photo by Rebecca Siegel.

First, decide on when dinner is going to be served, and work backwards from there. Write down everything you’re making, with recipe times and cooking temperatures beside each item. If you’re not working from a recipe, a quick Google search can usually reveal this information. If you just want to roast some vegetables, it sure helps to have a handle on how quickly different types of vegetables roast. Below are some general roasting times for cooking vegetables in a 425-degree oven, but keep in mind that these can be affected by how small you cut them up:

  • Thin and soft vegetables: (Yellow squash, zucchini, peppers, green beans, asparagus, tomatoes) 10-20 minutes
  • Greens: (Kale, mustard greens, collard greens) 6-10…

Nomiku simplifies sous vide cooking with new device that prepares food using RFID scanner

Two years ago, Nomiku began its journey to bring its Wi-Fi-enabled sous vide device to market, first raising $750,000 through a Kickstarter campaign and then adding $250,000 more during an appearance on the reality show Shark Tank. More than $3 million worth of products has been sold, and on Wednesday, the company is expanding its cooking technology to include not just a meal program, but also a sous chef device that will properly prepare meals automatically — all you have to do is scan the package.

Nomiku’s main product is a connected sous vide immersion circulator that will heat up whatever you’re cooking to the right temperature every time, whether it’s a steak, fish, or whatever. But that still requires some manual labor, such as prep time and figuring out what you want to eat. Today’s updates further simplify the process.

Above: Nomiku meal: Chicken thigh in Thai yellow curry.

With meals priced between $8 and $14 for entrees and $4 and $6 for sides, Nomiku is taking a step to make it more convenient for people to eat instead of spending excess time in the preparation process. Some of the dishes you can order include braised red cabbage, charred sweet potatoes with lime and cumin, jasmine rice with fried shallot, and pork shoulder with chipotle adobo. If you order $80 worth of…

Do You Know This Powerful Yellow Powder Is What You Need In Your Healthy Diet.

Turmeric, Curcuma longa or “Indian saffron” has been a part of the healthy dieting trend for quite some time, and it isn’t without a good reason. Traditionally Asian, the plant belongs to the ginger family and it gives curry its yellowish color and warm, bitter taste. With an amazing array of health benefits it offers, it is no wonder that it has been quickly adopted by the health conscious eaters around the world.

Originating in Southern Asia, traditionally, turmeric root (usually dried and cooked and turned into powder) has been used as a spice for dishes in the traditional cuisine, fabric or food coloring aid, and for medical purposes due to its anti-inflammatory effect and great aid in curing bruises, blood in the urine and toothache. With numerous clinical trials testing its active compound curcumin, turmeric has now been proven to improve brain health, cardiovascular health and tissue health. 1 2

Turmeric main nutrients

Serving Size: 1 tbsp (7 grams)

  • Calories 24
  • Calories from Fat 6
  • Total Fat 1 g 1%
  • Saturated Fat 0 g 1%
  • Trans Fat
  • Cholesterol 0 mg 0%
  • Sodium 3 mg 0%
  • Total Carbohydrates 4 g 4%
  • Dietary Fiber 1 g 6%
  • Vitamin C 3%

With no sugar, 16% of iron and 1g of protein per 7 grams, turmeric is a beneficial aid in daily nutrition.

Health benefits of turmeric

Turmeric improves digestion

Turmeric has positive effect on the digestion. As the 2015 research shows 3, turmeric and ginger help in curing stomach ulcer. Stomach ulcer develops as a result of an imbalance between digestive fluids in the stomach and duodenum and a Helicobacter pylori bacteria that cause pain in the stomach lining. According to the research turmeric “inhibited ulcer by 84.7%” adding that “ethanol-induced lesions such as necrosis, erosion and hemorrhage of the stomach wall were significantly reduced after oral administration of essential oils”.

Turmeric aids in depression treatment

A study 4 published in the Journal of Affective Disorders shows that turmeric has the potential for treating major depressive disorder. A randomized, placebo-controlled study found a significant antidepressant effect of turmeric on people with major depressive disorder. A 2007 study 5 also found that turmeric could be an effective anti-depressant agent.

Turmeric treats rheumatoid arthritis

In a 2012 randomized, pilot study 6 the effects of turmeric on rheumatoid arthritis were tested and they showed surprisingly great results. Turmeric actually showed better results of improvement of the condition than the traditionally used drug diclofenac sodium.

Turmeric regulates lipid levels

A 1992 study 7 shows that active compound of turmeric, curcumin, taken daily, can help regulate the lipid levels in humans by increasing “good” cholesterol and decreasing “bad” cholesterol. Namely, “a…