Source: Rescue Me! The Bottom of My Pan Is Burning
Searing meat, sautéing onions, or stir-frying veggies in a sauté pan can cause a layer of caramelization to form on the bottom of the pan. Stainless steel pans are the most notorious for burning. To avoid this, try a nonstick or cast iron pan instead, because the mixture of fat, carbohydrate, and protein molecules won't as readily stick to the bottom of the pan and cause burning. Even if the pan is edging on the side of burned, whatever you do, don't toss it carelessly in the sink. Take a deep breath, lower the heat, and assess the damage first. If it is mostly black, scrape the meat or vegetables onto a clean plate quickly, then soak the pan in soapy water to make the cleaning process easier. Transfer the contents of the plate onto a clean pan if they are not cooked thoroughly. Only this time, add sufficient oil, and keep the flame low to prevent burning.
Otherwise, if the "caramelization" is a dark brown with a few spots of black,
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Source: Rescue Me! The Bottom of My Pan Is BurningRead More »from Rescue Me! the Bottom of My Pan is Burning
Source: What Mario Batali Is Craving This Summer
Mario Batali has restaurants on both coasts, but during the Summer, the Italian-American chef is inspired by a unexpected locale: Michigan. Each Summer, chef Batali, his wife, and his kids pack up and head to their Michigan home, complete with a picturesque view of the lake and an outdoor wood-burning oven. Get ready to be envious: the chef shares photos of his whereabouts and family meals via Twitter.
What's the appeal for serious foodies who might not be familiar with Michigan? Mario claims he really loves that Michigan's food culture is "unique and unapologetic." In terms of ingredients, he says Michigan offers local fish and magnificent stone fruit that can obviously be shipped anywhere, but are best enjoyed "right out of the water, right out of the dirt, or right out of the tree." While at a Pure Michigan event, Mario Batali spoke to us about what he's craving this Summer and how to prepare it.
- What he's craving in the height
YumSugarSource: Taste Test: 15 Greek Frozen Yogurts
Greek yogurt: it's thick; it's creamy; it's rich without the calories or fat. These are just a few of the reasons why the Mediterranean staple has become so popular over the past several years and why it's also popping up everywhere in frozen form. We had one question to ask, though: does the authentic, tart flavor and fluffy texture translate once frozen? To find out the answer, we sampled out 15 greek frozen yogurts to find the best flavors so that you don't make any less-than-delicious purchases. To find out our overall thoughts on the greek frozen yogurt trend - and the surprising favorite of the bunch - keep reading.
- Ciao Bella Adonia Vanilla: What our tasters thought: Reviews were across the board for this flavor. Some thought it had a "mild yet rich yogurt-y flavor," while several noted it tasted artificial despite the flecks of vanilla bean. Tasters' rating average: 2
- Stonyfield Organic Oikos Vanilla: What our tasters
Source: 3 Lentils, 3 WaysRead More »from 3 Lentils, 3 Ways
Trying to eat less animal protein tonight? One of the easiest ways to fill up is with lentils: small, round legumes that are high in protein, full of fiber, and ready to soak up whatever flavors they're cooked in. Newbies to lentils: here are three main varieties to know and three common ways to prepare them.
Use red lentils in soups and stews. Red lentils (known in Indian cuisine as masoor dal break down when cooked to produce creamy, thick soups. Dal soups are household staples in India and surrounding countries. Try this Pakistani dal recipe for an authentic taste of India.
Use black lentils in salads. Black French du Puy lentils are small and sturdy, so they can withstand being tossed around in a salad. Use them as a salad topper, or for heftier fare, try this recipe for cold French lentils with potato salad.
Use green lentils in spreads. Employ green lentils to whip up a lentil hummus to slather on crackers, in sandwiches, or on crudités.
Source: The Right Way to Store Servingware
At some point in your life, chances are, you'll be investing in a set of new servingware. But not all ceramics are created equal, and based on the formality and type of dinnerware, it might make sense for you to store some of your high-end china.
If you're tending to ceramics and silverware incorrectly, the odds are stacked against you, and you'll likely run into snafus in years to come. Want to preserve your fancy ceramics and silverware for life? Follow these instructions for packing with care:
- Buy china storage bags that are specially designed for storing high-quality servingware. It's worth it to invest in quality materials made just for dishes.
- Account for how much porcelain you have; containers hold between six and eight pieces. Don't stack plates too high; a stack of eight should be the maximum, in order to avoid crushing on bottom plates due to weight.
- In between dishes, layer acid-free tissue paper and pieces of felt for
Source: 5 Steps to Pizza-Grilling Success
Of the less-than-conventional foods to throw on the grill, my favorite is probably pizza. I love a luscious, melted pie in any form, but there's something about the crunch and char of the crust from the grill that makes barbecued pizza irresistible. Thinking of throwing a pizza on your grates for the first time? Here are a few tips for grilled pizza pizzazz.
- Make sure your grill is hot! When it comes to pizza crust, the higher the temperature of your grill, the more blistery and chewably crispy your pizza will be. If you don't have a thermometer on your grill, then check the heat using the "Mississippi" test: hold your hand three inches over the grill grates, and start counting, "One Mississippi, two Mississippi, three Mississippi," and so on. If you can only count to two or three before the force of the heat makes you pull back your hands, then you know you've got your grill at 600ºF or higher.
More from YumSugar: More Than Just Read More »from 5 Steps to Pizza-Grilling Success
- YumSugar | Shine Food – Wed, Jun 20, 2012 6:13 PM EDT
YumSugarSource: More Than Just Hamburgers: 10 Meats to Try on the Grill
It's easy to get in a barbecue rut by grilling only the most basic and expected things, but there are a wide variety of meats including pork tenderloin, lamb chops, tri-tip beef, and sardines that are worth experimenting with. Expand your grilled meat repertoire with these 10 recipes, whether you want to marinate your meat with unfamiliar ingredients like Brazilian liquor or you just want a simple, uncomplicated prep to allow the flavor of the meat to speak for itself.
- Tropical Hot Dogs: Dress up your hot dog with unconventional toppings like pineapple, peppadews, and cilantro with this tropical hot dog recipe.
- Blackberry Jalapeño Glazed Pork Tenderloin: Real blackberries and roasted jalapeños create a spicy-sweet glaze for this grilled pork tenderloin.
- Grilled Gourmet Sausage Sandwich on Olive Bread: For something on the peppery, tart side, try a grilled chicken-apple-sausage sandwich on olive
- YumSugar | Shine Food – Wed, Jun 20, 2012 6:02 PM EDT
Source: Andrew Zimmern Offers 3 Things to Do With Duck Fat
Considering how excited we were to see Andrew Zimmern at the Food & Wine Classic in Aspen, it's a good thing his cooking demo took place first thing Friday morning. In the Game On! seminar, the Bizarre Foods host (pictured here at Austin Food & Wine) showed the audience how to cook with game like antelope, elk, and venison, but he also prepared a Japanese yakitori-style duck breast over rice. Even more informative than his duck preparation was his discussion of duck fat, which he declared useful in just about everything. Here are a few things we discovered could be made better with duck fat:
- A classic French farmhouse vinaigrette - Zimmern shared his favorite recipe for us, divulging that he stole it from Pierre Gagnaire in Paris. "I use cider vinegar, peanut or safflower oil, cream, and salt and pepper," he told us.
- Potatoes - Duck fat fries are a thing, but if you can't be bothered to turn on the deep-fryer,
Source: 5 Different Ways to Grill Fish
From hot dogs to halloumi and wild leeks to watermelon, just about every provision can be made more delicious on the grill. My recent obsession is fish; a short grill takes its delicate flavor profile for a wild ride, imparting a char and an intoxicatingly smoky aroma that can't be replicated. Another reason to love fish on the 'cue: the versatile protein also works well in an extensive range of preparations. Here are five of my favorite methods with fish on the barbecue; to take advantage of them before Summer comes to a close, keep reading.
- Stuff a whole fish with aromatics. Ellie Krieger's favorite way to grill fish? "Throw a whole fish on the grill, Greek-style. Brush it with oil and grill so it gets a nice char. Stuff the cavity, then when it's done, pour olive oil, oregano, salt and pepper, and lemon juice," the TV personality recommends.
- Grill a bunch of smaller, sustainable fish. Yes, that'd be heads, tails, and all. Serve
- YumSugar | Shine Food – Wed, Jun 20, 2012 5:45 PM EDT
Source: Taste Test: Heinz Ketchup Blended With Balsamic VinegarRead More »from Taste Test: Heinz Ketchup Blended with Balsamic Vinegar
We've definitely busted out the grill to barbecue a ton of recipes this Summer, so naturally it's only fair that we would cover awesome condiments, too. Sure, you can serve classic Heinz ketchup at your barbecue, but the iconic American ketchup company released a Heinz Ketchup Blended With Balsamic Vinegar ($3) that might be worth putting out on the table. We tried the ketchup with fries, deliberated, and drew our conclusions about the unusual flavor.
The promise: "Instead of white vinegar, this version of our classic Ketchup is blended with balsamic vinegar for a more sophisticated taste."
What our tasters thought: Those who are big fans of ketchup loved the balsamic variety, claiming it was similar to "barbecue sauce" and "less sweet" than standard ketchup. But not everyone was impressed. Some didn't pick up on the balsamic flavors, pointing out that "it wasn't vinegar-y enough" and "just tasted like regular ketchup."