Foods as diverse as your family
This is something that came to mind after looking at several different breading substitutes. While I have not tried it yet, nor do I plan to for a while, I think it has potential. Lupin beans look similar to chickpeas and are of the same family, but have higher protein and fiber content, meaning lower…
Read MoreWhile hate may be a little strong, it helps illustrate a point. Some ingredients change so much just from recipe to recipe, as well as from ingredient to recipe. One example I have is tomatoes. Tomatoes don’t taste good and their texture with the juice and seeds is awful to me. That being said, I…
Read MoreThere are lots of ways to thicken as you cook. For the most part, it is getting rid of the water in the ingredients, through simmering or boiling. Simmering is basically a low boiling, where it just starts to bubble. This can take a short time or a very long time. Some soups or things…
Read MoreSo many recipes I’ve seen, online and on TV, use the phrase “to taste”. To me, this is a terrible statement for aspiring chefs. You don’t lick raw chicken to see if it’s seasoned correctly. It’s also really hard to taste boiling soups without taking forever to let it cool while still getting a good…
Read MoreCreamy alternative to red sauce for topping noodles and more. I let this simmer for between 20 and 30 minutes, stirring lots to keep it from sticking to the pan and burning. Because I was planning on putting it over spaghetti squash instead of regular noodles, I wanted it to be thicker. If you have…
Read MoreMicros and macros are important when it comes to your body, however each person is different so there is no blanket one size fits all. I have not done much research into this topic, so I don’t know how much of something is good for you and how much is bad. You don’t lose anything…
Read MoreI’m not a fan of frying for multiple reasons. Firstly, you most likely need to buy a fryer, air or otherwise. It is also very messy frying, even with small amounts of oil, not to mention it hurts when oil hits you. There is also a lot of waste, unless you reuse the oil time…
Read MoreQuick and easy cheese topping, thick and moldable. In my search for a way to cover foods with shredded cheese without it overflowing or melting off, I stumbled upon this way to make it. It has the texture of a mozzarella ball that is creamy as opposed to “grained” where you can peel off chunks….
Read MoreIn baking, butter vs oil makes a huge difference in both taste and consistency. Since there is so much to go over for that and I am not super knowledgeable about it, this post will be mainly on other uses. I will also be only talking about olive oil, because that is the only oil…
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