3 Time-Saving Kitchen Tips – Real Simple

Minimize mess and trim time in the kitchen with a few clever shortcuts.

REAL SIMPLE gives creative, practical, and inspiring solutions that make life easier.

More Tips : Real Simple

Read more

Strategies To Buy The Best Cookware For Your Kitchen

You will have the best luck with all of your recipes if you are able to find the best stainless steel cookware set. There are some people out there who are under the impression that this material is difficult to cook with. However, you will also find a great deal of chefs and cooks who believe that this is the absolute best cookware set to buy.

In reality, there are actually a lot of advantages to using this kind of cookware. For example, it is highly stain resistant as well as non-corrosive. Also, it is very aesthetically pleasing. Many people love the mirror finish of stainless steel, and they will proudly display their cookware on a pot rack. Plus, it stays looking nice for quite some time. Not only does it look nice, but it holds up. This material is so durable that you will most likely only have to buy one set in your entire lifetime.

2016-10-25_124356

Of course, it is going to cost you a bit more for the best stainless steel cookware set, but remember that you get what you pay for in most cases. If you buy a cheap cookware set, you will most likely have to replace it at some point, which means that you didn’t really save any money at all anyway. (Read also: A buyer’s guide to stainless steel cookware)
It’s always a good idea to shop around a little. This is true with anything, but especially cookware. There are many different suppliers out there for you to choose from. However, you may have the best luck if you shop for something like this online. You may be surprised at the deep discounts you can get on name brand cookware sets.

One thing that you should keep in mind is that stainless steel is not a good heat conductor on its own. This is why you are better off purchasing a set that uses aluminum or copper in the bottom. This way, you can be assured that your food will cook more evenly and stay hot throughout your cooking time.
Stainless steel is actually non-porous, so bacteria are unable to find a place to harvest. This makes it one of the most hygienic materials to cook with. Perhaps this is why you will most often see stainless steel materials in commercial kitchens.

The clean up process is really easy with this kind of cookware, and it is actually dishwasher safe. Many cookware sets have to be washed by hand, but with stainless steel all you have to do is rinse it off and throw it in the dishwasher.

Overall, it really comes down to a matter of preference. Some people will love to use stainless steel for the many reasons listed above. However, there are some people who will find that they prefer to spend less up front and buy another set later. If you really want to make a smart investment you will take the time to look around for the best stainless steel cookware set, as this is the type of set that you will only have to buy once!

Read more

10 Things You Can Do to Be a Better Cook Right Now

1. BUY AN INSTANT-READ DIGITAL MEAT THERMOMETER.

The quickest way to ruin a perfectly marbled $25 steak? Cutting into it to figure out if it’s medium rare.

2. WRITE IN YOUR COOKBOOKS.

Soup could have used more tomato? Chicken needed ten more minutes in the oven? Make a note of it and you’ll never make that mistake again.

3. MASTER THE QUICK-PICKLE.

Whisk a little salt and sugar into some white vinegar. Pour over thinly sliced raw vegetables. Wait 20 minutes. Eat.

4. GET YOUR KNIVES PROFESSIONALLY SHARPENED.

You may have a steel or a sharpener at home, but once a year, get a pro to revive those knives. Your chopping will get faster, more precise—and, believe it or not, safer.

5. FOUR WORDS TO LIVE BY: CHICKEN THIGH FAMILY PACK.

Chicken breasts are expensive and can get dull after a while; thighs are juicier, cheaper, and more flavorful.

6. TOSS MOST OF YOUR SPICES—ESPECIALLY THAT GROUND CUMIN.

Ground spices die quickly. So give them a whiff—if they don’t smell like anything, they won’t taste like anything. And if they don’t taste like anything, you’re cooking with a flavorless, brown powder.

7. JOIN A CSA.

At a minimum, you’ll learn how to cook kale fifteen ways. At a maximum, you’ll broaden your culinary horizons by finding ways to use up all that fresh produce.

8. REPLACE YOUR NON-STICK SKILLET.

Do your scrambled eggs slide off the pan if you don’t use oil or butter? They should. Might be time for an upgrade.

9. TREAT YOUR HERBS LIKE FLOWERS.

There’s nothing worse than limp herbs. Next time, trim the stems and put the parsley in a glass of water, fit a plastic bag over it, and stash it in the refrigerator.

10. GET A MANDOLINE AND DON’T BE AFRAID TO USE IT.

Want gorgeous scalloped potatoes or perfectly julienned carrots? Buy a mandoline. Are you a scaredycat? Wear a cut-resistant safety glove until you feel comfortable bare-handed.

Source : epicurious.com

Read more

Pressed Pork with Christmas Spices

porkSay “terrine” to a Norwegian, and they will stare blankly at you and think that you are a little bit snobbish. But ask about the best pressed pork, and at they will be very opinionated. This traditional pressed pork resembles some French relatives like fromage de tête.

INGREDIENTS
3 lbs. (1.4 kg) thin pork belly
1.7 lbs. (800 g) pork jaw
6-8 cloves
8 whole allspice
3 tbs. mustard seed
3 tsp. coriander seeds
4 bay leaves
Water
½ cup (1 dl) coarse salt
2-3 tablespoons gelatin
1 cup (2 dl) juices from the meat

PREPARATION:

1. Start by cutting the pork into two big pieces that are roughly the same size. Place the meat in a big pot along with the spices, 8 cups (2 liters) of water, and ½ cup (1 dl) coarse salt and bring it to a boil. Turn down the heat and let the pork simmer for about two hours. Lift out the meat with a kitchen skimmer. Keep the juices.
2. Soak gelatin in a little cold water (about 1/2 cup, 1 dl). Put a damp cheesecloth or a kitchen towel over the meat presser. Alternatively, use a suitable tin or bread pan, loaf shaped. Remove the rind when the meat is cool enough to touch, but still very hot. Fish out the bay leaves from the meat juice and place them on the bottom of the meat press or pan. Cut off the top layer of the fat and place it flat over the bay leaves. Cut the meat into thin layers and stack them tightly, layer by layer. Sprinkle more spices in between the layers. Use the cloves, mustard seeds, and coriander seeds from the meat juices.
3. Remove the gelatin plates from the water and re-soak them in a couple of deciliters of the hot juices. (If you use gelatin powder, you can mix it right into the stock.) Pour the gelatin liquid over the meat, and add pressure to the meat. If you use a bread pan, you might need to cover it with something, for example another bread pan. Add about 4 lbs. (2 kg) of pressure on it, and additional weight after half an hour. Let it rest in a cool place and serve the next day.

Recipes By : New Scan Cook

Read more