How to Survive a Kitchen Remodel

How to Survive a Kitchen Remodel

12 MYTHS ABOUT COFFEE

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12 MYTHS ABOUT COFFEE

Two Buck Chuck ~ The Real Stor

HOW TRADER JOE’S WINE BECAME CHEAPER THAN BOTTLED WATER

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“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”

“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”

Two Buck Chuck

Charles not in charge

Two Buck Chuck
Two Buck Chuck ~ The Real Stor

5 Things Every Slow Cooker User Should Know

James Beard Award-nominated food writer Sarah DiGregorio knows her way around a slow cooker. And now, she’s written the book (literally) on how to use one—Adventures in Slow Cooking: 120 Slow-Cooker Recipes for People Who Love Food.

The recipes are spot-on; everything from ramen to eggplant parm and even a Cardamom-Molasses Apple Upside-Down Cake. It’s clear that DiGregorio has spent a lot of time with her slow cooker—she wrote our Guide to the Best Slow Cookers, after all and she has endless knowledge for slow-cooking newbies and veterans alike.

Her guide to “Getting the Most Out of Your Slow Cooker” is packed with advice on small ways you can step up your slow-cooking game. Here are some of the best tips.

To make sure your flavors pop…

“It’s helpful (and logical) to start with ingredients that can stand up to long cooking—flavors that can take a little mellowing and actually be improved by it. That can be as simple as a big dose of ginger and garlic or a spoonful of fennel seeds and red pepper flakes or a handful of pickled peppers. But keep in mind that as a general rule you can use a larger quantity of big-flavor ingredients than you normally would because their intensity will mellow.”

Italian Wedding Soup with Sausage Meatballs and Kale

For optimal taste and texture…

“I really wish you could just throw raw diced onion in the slow cooker, but you generally can’t. If you do, the onions will retain a weirdly crunchy texture while also giving off a ton of liquid that will swamp the dish. That’s why I nearly always sauté onion, garlic, and other aromatics before adding them to the cooker.”

When you’re using frozen foods…

“Always defrost and drain frozen foods before putting them in the slow cooker. This is for two reasons: First, frozen foods contain water, and defrosting and draining first prevents that water from diluting the dish. Second, and most important, frozen foods will prevent the temperature of the food from rising quickly enough as it cooks, and that’s a food safety issue.”

Adventures in Slow Cooking

If your slow cooker is getting too hot…

“On most cookers, the hottest spot is a thin strip all around the bottom of the side of the insert and, in particular, the side that is opposite (farthest from) the control panel. It might also be the two narrow curved sides on an oval slow cooker. Luckily, there’s an easy fix. When you’re cooking anything that might be at risk of burning against the side (like a frittata or a cake that’s baked directly in the insert), just put a folded strip of foil around the sides of the insert…You can do it only on one side or both, depending on your slow cooker’s temperament. The foil will act as insulation and prevent over-browning.

To expand your horizons…

“You can use your slow cooker as a water bath for making custards or as a steam oven for cakes you just need bakeware that fits in the insert. Anything that’s oven-safe is fair game. Ramekins, either four or eight ounces, are extremely useful for custards and puddings, as are eight-ounce canning jars, and a baking dish or loaf pan is great for steamed cakes and cheesecakes. And the presentation is pretty, too.”

                  Excerpted from Adventures in Slow Cooking by Sarah DiGregorio. 

Adventures in Slow Cooking

 

5 Things Every Slow Cooker User Should Know

CONQUER KITCHEN CLUTTER

Here is another interesting article from Kohler, on how to declutter your kitchen.  I love a simple and clean countertop, so hide a lot in the pantry and in an appliance garage.  Here are a few more ideas.

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Looking for the secret to easier cleanup, clearing away clutter and getting your kitchen organized once and for all? Zero in on hard-working products that speed up your workflow and keep everything in its place to make kitchen time more enjoyable.

Cut Down On Counter Clutter

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Shown: The Riverby under-mount kitchen sink with utility rack, soaking cup, colander and cutting board.

Adding simple storage to your space is a great way to keep your cleaning tools organized and within reach. Pare down the number of sponges, scrubbers, and brushes crowding your countertops and drawers by swapping them for tools with multiple uses. Our kitchen accessories feature a variety of simple, purposefully designed products, from dishwasher-safe caddies to a one-of-a-kind squeegee/brush combination. You could be enjoying a clutter-free kitchen in no time.

Accessorize your Kitchen Sink

e5f214306a8430dcd25aad98e306ca3e75a5c0d6.jpgThe Prolific under-mount kitchen sink with bamboo cutting board, colander and washbin.

Many of our kitchen sinks have added accessories like prep bowls, utensil trays, colanders and cutting boards to make cooking and cleaning faster and easier. Using integrated tools within your sink space transforms your standard sink into a fully usable workstation. So you’re not only containing your messes to one easy-to-clean area, but you’re also keeping bulky accessories from cluttering your countertops.

Go Hands-Free with Your Faucet

ded822c54100055a3d8df054d10384719b56c1b4.jpgShown: The Beckon Touchless kitchen faucet.

Upgrading to a faucet that accommodates the way you work around the kitchen can save time and effort. And when it comes to function and cleanliness, motion activated faucets just make sense. Touchless technology turns on with the wave of a hand, making messy tasks easier and keeping the kitchen more sanitary — especially during cold and flu season.

The Final Ingredient
Achieving a cleaner, more organized kitchen that you love is doable without a remodel. You just need the right recipe and the active ingredients to make it work.

CONQUER KITCHEN CLUTTER

What is your state’s dessert?

Here is how to explore desserts, one state at a time by “The Daily Dish”

Minnesota: Seven-Layer Bars

ALABAMA: CREAM CHEESE POUND CAKE

“I’m a northern girl, who tries so hard to cook southern delights — this cake does not disappoint. It was a HIT!”

Idaho: Spudnuts

Louisiana: Brennan's Bananas Foster

 

What is your state’s dessert?

Use Those Cilantro Stems

Cilantro is one of my favorite herbs to use in cooking, but one thing we don’t think about are cilantro stems. Crunchy yet tender and not at all stringy or woody, cilantro stems taste just like the leaves with a little extra zip. If you eat the stems you more than doubling the number of edible parts of the herb, getting way more bang for your buck, and cutting back on waste.

Whereas parsley stems are bitter and you really want to avoid using them, cilantro stems taste wonderful.  Use them, do waste them.  Use parsley stems in your stock, so you don’t waste them either.

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Cilantro stems are easy prep-wise. The stems can be attached to roots when purchased, so they tend to come in contact with a bit more dirt and may need to be washed more thoroughly. You should always wash your herbs before using them, so this is not really adding anything. I throw mine in a small colander and run them under the faucet then dry them well.

Here are just a few ideas for using cilantro stems:

Puree them into a sauce: Blend cilantro stems and leaves with a few tablespoons of tahini, a spoonful of miso paste, lemon or lime juice, and lots of black pepper for an addicting sauce you’ll want to spoon on everything from fried eggs to kale salad.

Use them in a salad: Tear off a handful of cilantro leaves, then finely chop stems and toss with your salad greens. This will work with any lettuce, but I think pairs especially well with peppery arugula.

Blend into smoothies and juice: Cilantro is bright and citrusy, so it works well in fruit smoothies and juices without adding sweetness. Try it in a pineapple coconut smoothie or in ginger-carrot juice.

Use Those Cilantro Stems

Perfect Pie Crust

This wonderful article is from a King Arthur Flour Blog that I receive via email.  I wanted to share all this wonderful information with you all.

Screen Shot 2018-03-13 at 9.12.56 AMChoose your ingredients carefully.

The simplest pie crust includes just four ingredients: flour, salt, fat, and ice water. Each needs to work seamlessly with the rest to produce a top-notch crust. Let’s look at these key ingredients.

Flour

You can make pie crust with several types of flour. That said, the lower the flour’s protein level, the more tender the crust.

  • Pastry flour (8.0% protein) will yield a delightful fork-tender crust, though its dough is a bit delicate and tricky to handle. Use pastry flour if you’re a confident pie baker.
  • All-purpose flour (11.7% protein) will make a moderately tender crust whose dough is easy to handle and roll out. Use all-purpose flour if you’re less sure of your skills; you can move up to pastry flour when you’re ready.
  • Our Perfect Pastry Blend, with its 10.3% protein, offers the tenderness of a pastry flour crust with the easy handling of all-purpose dough.
  • Whole wheat flour makes a crust that’s noticeably grainy, due to the flour’s bran; it’ll also be less tender than either all-purpose or pastry flour crusts. Whole wheat pastry flour is both lower protein and more finely ground, and will produce a more tender, delicate crust than standard whole wheat flour.
  • Gluten-free crust requires gluten-free flour and a gluten-free crust recipe. We don’t advise simply substituting GF flour in your favorite non-GF crust recipe.

Why is fat so important in pie crust?

Tenderness and flakiness are the hallmarks of a great crust. How do you attain both?

It’s all in how you combine fat with flour. By working part of the fat into the flour thoroughly, you coat the flour’s gluten with fat; this yields a crust that’s tender, rather than tough. Leave the rest of the fat in larger pieces, and it separates the wafer-thin layers of flour/water that make up the bulk of the pie dough. As the pie bakes and the fat melts, these layers stay separated; we perceive them as flakiness.

We’re big fans of our All-Butter Pie Crust. But an all-shortening crust has its proponents, as well. See our comparison of the two: Butter vs. shortening: the great pie crust bakeoff.

Fat

Shortening. Butter. Lard. Oil. Each of the three solid fats will yield reliably tender, flaky crusts, so long as you combine them with the flour using the correct technique. An oil crust will be more tender than flaky.

  • Vegetable shortening yields a crust that holds its shape well in the oven. For a pie with the sharpest-looking crimp, use shortening. It is downside? Shortening lacks flavor, and an all-shortening crust may taste flat.
  • Butter makes a flaky crust that’s packed with wonderful flavor. Due to its water content, it also makes a “loftier” crust; as the butter melts it gives off water that turns to steam, which in turn separates the layers a bit, yielding a slightly puffy crust. We prefer unsalted to salted butter, as it’s generally fresher; it also lets us control the level of salt in the crust more precisely.
  • Lard, rendered from pig fat, has a higher melting point than butter or shortening; thus it yields an extra-flaky crust (though the flakes are small in size, rather than large). It also gives pie old-fashioned diner-style flavor.
  • Vegetable-based oil, including olive oil, makes a crust that’s somewhat hard to handle; without the “plasticity” of solid fat, it tends to crumble as you roll it. Also, an oil crust will be only marginally flaky — but very tender.
Which fat should I choose?

If you choose a solid fat, make sure it’s cold! Chunks of cold fat in pie crust dough are your ticket to a flaky crust.

We find that a combination of butter and shortening, like that in our Classic Double Pie Crust and Classic Single Pie Crust recipes, makes crust that’s easy to handle: flaky, tender, and full-flavored.

Salt

Salt is added to pie crust dough for one chief reason: flavor. While it does strengthen the flour’s gluten just a touch, making the dough easier to roll out, its basic role is heightening the flavor of the flour and fat, and thus the crust overall.

Does it matter if you use sea salt, kosher salt, or table salt? Only to your measuring spoon. The coarser the salt, the more space it takes up. All of the pie recipes on our King Arthur Flour site are written for plain table salt. If you use a coarser salt, you’ll want to add more than the recipe calls for, to taste. You’ll also want to dissolve coarse salt in some of the water from the recipe, to make sure it’s fully dispersed throughout the dough.

What about that vodka trick?

You may have heard about substituting vodka for water to make an extra-tender crust. Since vodka is alcohol, the theory is it won’t toughen your crust like water can. In our experience, vodka makes pie dough slightly easier to roll out, but doesn’t result in any appreciable difference in the baked crust’s flakiness or tenderness.

Ice water

Water mixed with flour gives pie crust dough the structure it needs to hold together. The amount of water you use is critical; too much, and you’ve made a sticky mess. Too little, and the crust won’t hold together, or will crack around the edges as you roll.

You’ll notice that there’s usually very little water in pie crust. Your goal is to use just enough to create a flour/water matrix that’ll hold its shape, but not enough to potentially make the crust tough. In addition, using ice water helps the fat remain cold and solid; and the colder the fat when you put the pie into the oven, the greater the chance for flakiness.

Why is it important to keep the fat cold?

Flour and water combine to form thin layers (flakes) in pie dough. The chilled fat in the unbaked dough keeps its thin layers of flour/water separated; so long as that fat is cold, the layers stay separate. When the pie finally goes into the oven the fat melts; but the space where the fat was remains, yielding layers of flakes: flakiness.

Other Ingredients

You may have seen pie crust recipes calling for an egg, milk, buttermilk, vinegar, lemon juice, or sugar. All of these add-ins have their own minor effect on the dough.

Egg, milk, and buttermilk add protein, which enhances browning and tenderness. Egg also makes a sturdier crust, one with more body; bakers will often use an egg in pies they want to serve outside the pan.

We used to think that lemon juice or vinegar “tenderized” the gluten, encouraging it to remain un-elastic and making the dough easier to roll. As it turns out, the small amount of these acidic liquids added to pie crust dough doesn’t really do anything one way or the other — though there’s no harm in using either, if that’s what you’re used to.

Sugar enhances both flavor and browning when added to pie crust dough. When sprinkled atop the oven-ready pie, it offers a bit of crunch, as well as pretty shine.

How to make great pie crust.

You’ve got the recipe. You’ve chosen your ingredients. Now let’s put everything together and make a tender, flaky pie crust, a worthy vessel for your favorite filling. Below, see step-by-step directions for baking a basic pie crust using our Classic Double Pie Crust recipe.

  1. Step 1

    Start with our Classic Double Pie Crust recipe. Add the shortening to the flour, using a pastry blender, fork, mixer, or your fingers to work everything together until the mixture is evenly crumbly.

  2. Step 2

    Cut the butter into pats, and work it in. Leave some of the butter in larger, pea- or marble-sized pieces. This will create space between the layers of pastry, which translates to flakiness in the baked crust.

  3. Step 3

    Stir in 4 tablespoons of the ice water. Then add additional ice water, 1 tablespoon at a time, stirring until the dough starts to become cohesive and form clumps.

  4. Step 4

    Transfer the crumbly dough to a piece of parchment. Squeeze it into a ball. If it’s dry and chunks break off, spritz the dry parts with additional ice water.

  5. Step 5

    Use the parchment to press the dough together until it’s cohesive. Fold the dough over on itself three or four times to bring it together. This will create layers, which translate into flakiness.

  6. Step 6

    Divide the dough into two pieces; the bottom crust should be larger than the top. Flatten each piece into a disk, then roll like a wheel to smooth the edges. Refrigerate for at least 30 minutes before rolling.

Perfect Pie Crust

Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)

 

Tonight for a quick dinner I mixed together the spices in the morning and pulled a pork tenderloin from the freezer.  I buy them on sale, so it is a very inexpensive dinner.  Trying to keep the carbs down a little, I served it over cauliflower rice which I made from a head of cauliflower I had in the refrigerator.  I cooked it in a little ghee to give it a slight butter flavor.

The combination of spice and sauce made the entire meal delicious.  It was fast and very easy to make.  I grow my own herbs, so always have a fresh supply.

Pork

We usually prefer the flavor we get from grinding whole spices ourselves, but in this recipe, we found preground worked. Cutting the pork tenderloin into 1- to 1½-inch cubes produced more surface area, allowing the spice rub to quickly penetrate and season the meat. (Any smaller and the meat cooked too quickly)

INGREDIENTS
  • 1½ TEASPOONS GROUND CORIANDER
  • 1½ TEASPOONS GROUND CUMIN
  • 1½ TEASPOONS SMOKED PAPRIKA
  • ¾ TEASPOON EACH KOSHER SALT AND COARSELY GROUND BLACK PEPPER
  • 1 POUND PORK TENDERLOIN, TRIMMED AND CUT INTO 1- TO 1½-INCH PIECES
  • 1 TABLESPOON LEMON JUICE, PLUS LEMON WEDGES FOR SERVING
  • 1 TABLESPOON HONEY
  • 1 LARGE GARLIC CLOVE, FINELY GRATED
  • 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
  • 1 TABLESPOON CHOPPED FRESH OREGANO

In a large skillet over high heat, heat 1 tablespoon of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes.


Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving platter.


Sprinkle the oregano over the pork and drizzle with the remaining 1 tablespoon of oil. Serve with lemon wedges.

Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos)