- Sarah Mccoll, Shine Staff | Shine Food | Wed, Jun 5, 2013 1:50 PM EDT | Comments
There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.
Nothing puts a damper on piping-hot pancakes or salty, golden french fries faster than frigid maple syrup and cold ketchup. Do we really need to refrigerate condiments? We turned to the great sage of all kitchen minutia, America's Test Kitchen, and the makers of many of these dips, sauces, and spreads, for the answers. Surprisingly, we learned that with most condiments, "refrigerate after opening" is a gentle piece of advice rather than a hard and fast food safety rule. Behold our condiment refrigeration cheat sheet....Read More »
- America S Test Kitchen | In The Pantry | Thu, Jun 6, 2013 12:38 PM EDT | Comments
Gluten-free bread may be a multi-billion-dollar industry, but are there any slices actually worth eating? The editors of Cook's Illustrated investigated.
When you're avoiding gluten, it's tough to give up toast and sandwiches. Enter gluten-free bread: a multi-billion-dollar industry that's rapidly expanding as the trend of avoiding gluten for dietary reasons continues to grow. Hoping to find a loaf that was a serviceable alternative to (not a sacrifice compared with) regular sandwich bread, we tasted eight national brands of gluten-free white sandwich bread both plain and toasted with butter.
Almost all of the breads were very unappealing straight out of the packaging. Toasting and buttering turned a few inedible samples palatable, but most were still subpar by our sandwich bread standards. The exception: our winning bread, whose "light wheatiness" and "yielding" chew were impressively close to that of regular white bread. So what was this manufacturer doing differently?
First we re...Read More »
- Redbook | In The Pantry | Thu, Jun 6, 2013 9:56 AM EDT | Comments
Everyone in your crew making the move from vodka cranberries to whiskey punch? You're not alone. Before you go hitting up your local liquor store for more Jack Daniels, read this primer on what to know about the real stuff. By Meghann Foye, REDBOOK."What would you like to know?" asks Sean Muldoon, the North Belfast native and founder of the much acclaimed high-end cocktail tavern The Dead Rabbit, ready to show off his prize collection of whiskeys and punches. We've just met at his bar, which opened six month's ago in New York City's financial district. Muldoon's made it his mission to collect more than 60 different kinds of Irish whiskey, which to his estimation, is more than any other bar in New York City. I ask him to tell me everything he knows about the spirit, only to realize that could take years. Instead, I settle on the basics:
1. Just drink it. I ask Muldoon what you should look for when tossing the stuff back. The pete-y aromas? Smokiness? Any other words I'd written down from...Read More »
- The Daily Meal | In The Pantry | Thu, Jun 6, 2013 11:36 AM EDT | CommentsWith warm weather and summer grilling season upon us, we're thinking of new ways to heat up the backyard barbecue. And by heat, we mean giving your summer barbecue recipes a spicy kick. To get things sizzling, we searched the pantry and came across an old standby, Tabasco. Shaking in a few drops of the fiery sauce adds loads of spice to classic barbecue favorites, as well as to a few unexpected dishes.
Here are some surefire ways to heat up the barbecue this summer
Tabasco's uses go beyond a condiment for eggs or part of a Bloody Mary mix. The ubiquitous ingredient can be used to add extra spice to a variety of foods. Try adding a splash to take guacamole to a hot new level or throwing in a teaspoon to add a little kick to creamy onion dip. We're even a fan of pouring some into chicken marinades to give them extra punch. So put down the jalapeño and kick things up the Scoville scale with a bottle of Tabasco.
From appetizers like hot wings and bean dip to barbecue classics like potato salad and baked beans, we've rounded up our favorite summer dishes ...Read More »
- In The Pantry | In The Pantry | Fri, May 31, 2013 1:15 PM EDT | Comments
Looking for an ethnic recipe that is easy and that can be prepared faster than you can order it over the phone? With the right ingredients from your pantry, making ethnic food in your own kitchen doesn't have to be intimidating. Here's how to make quick and easy Pad Thai at home.
Pad Thai prep:
From your pantry, you'll need Pad Thai noodles. These rice noodles are also perfect for cold noodle salads during summer. Prep your noodles by letting them soak in lukewarm water for 8-10 minutes until the noodles are pliable. You'll also need fish sauce, which has savory, salty notes often found in Thai food, chili powder, and Tamarind paste. Additionally, because Pad Thai is like stir fry, have the other ingredients, like minced garlic, thinly-sliced onion, bell pepper, chives, your choice of protein (shrimp, tofu, chicken, beef), and roasted peanuts, prepped and sliced before you turn the heat on the pan.
How to make Pad Thai sauce:...Read More »
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