Month: October 2020

How to Thicken Sauce in a Slow Cooker (5 Best Ways)

How to Thicken Sauce in a Slow Cooker (5 Best Ways)

Slow cookers are a godsend! Just add the ingredients to the crockpot, close the lid tightly, set the heat and timer, and come back in a couple of hours. With a slow cooker at home, you can make easy and delicious meals for you and your family even on days when cooking is one of the thousand things on your to-do list.

Every now and then, though, you add a little more liquid (like water, broth, or wine) to a recipe than you should. Your food is about to come out watery.

What can you do?

What Does It Mean to “Deglaze” a Frying Pan?

What Does It Mean to “Deglaze” a Frying Pan?

Every so often, as you read a recipe from a cookbook or watch a professional chef on YouTube, they’ll tell you to deglaze the pan. Sure, using a term like this makes them sound fancy and look credible. But what does it really mean? And should you learn how to do it?

Deglazing is one of those techniques that you don’t necessarily need to do. But if you learn the why and the how, it can help you take your homemade meals to the next level.

I’ve spent hours researching the best advice on deglazing on the Internet so that you don’t have to. Here’s everything you need to know.

Can You Eat Canned Tomatoes After the Expiration Date?

Can You Eat Canned Tomatoes After the Expiration Date?

Canned tomatoes are a pantry staple. Delicious and versatile, you can cook up any meal with canned tomatoes. From cold gazpacho soup in summer to hearty ragú sauce for a pasta meal on a cold winter night, canned tomatoes are a favorite in our household.

Here’s the thing about canned tomatoes. Sometimes, you like them so much, that you stock up really well whenever your favorite brand is on sale at the grocery store (mine is De Cecco). You stock up so well, in fact, that you have more cans than you could possibly cook before the expiry date.

If that’s what happened to you, you’re searching online and wondering…

Can you eat canned tomatoes after the expiration date?

The Smoke Point of Cooking Oils & Fats (Chart)

The Smoke Point of Cooking Oils & Fats (Chart)

Here’s something most cookbooks won’t tell you:

Not all cooking oils are made equal. And learning how to choose the right oil for each cooking method one of the most important skills you need to learn as a home cook.

Some oils at the grocery store, like avocado oil and rice bran oil, are very resilient to high heat, which is why they’re ideal for searing steak and pork chops; or shallow-frying Wiener schnitzel, battered chicken, and breaded fish.

Others, like grapeseed oil, butter, duck fat, and beef tallow, break down at fairly-high temperatures, which makes them more suitable for medium-heat cooking methods, like sautéing mushrooms and asparagus; deep frying all kinds of foods; or roasting large meats and poultry in your oven.

A select few, like extra virgin olive oil, are so tender, that you’re better off cooking with them mostly over medium heat; drizzling them over pasta and pizza; adding them to rustic bread and pizza doughs; and using them as a base in salad dressings.

How to Choose the Best Frying Pan

How to Choose the Best Frying Pan

Time to buy a new frying pan? If the bottom of your frying pan has warped, the non-stick or ceramic coating is starting to flake, or its handles are loose or broken, it’s time to go shopping.

When shopping for a frying pan, a couple of rules apply:

First, not all pans are alike. For example, some materials will work on induction stovetops, others not. Whereas some frying pans work on electric coil burners, others can better handle and distribute heat coming from a gas flame.

Second, not all sizes are the same. An 8-inch pan is perfect if you’re a single student or sharing a small apartment with others in a big city like New York. A 10-inch pan is best if you’re cooking for a household of two, but can easily become cramped when cooking for an entire family. That’s where the large and spacious 12-inch pan comes into play.

In this post, I’m going to show you how to choose the best frying pan for your home kitchen. As well as share my two top picks with you.

The Only Guide to Parmesan Cheese You’ll Ever Need

The Only Guide to Parmesan Cheese You’ll Ever Need

Parmesan cheese is a hard and granular cheese made from cow’s milk and aged between 12 and 36 months. It’s grainy, salty, and goes deliciously well with pasta dishes, salads, sautéd vegetables, and baked or deep-fried chicken.

One thing that home cooks get surprised by is that parmesan cheese isn’t really a single cheese. It’s a whole category of cheeses. It’s also one of the things that most YouTube cooks and food bloggers won’t tell you.

Look for parmesan cheese in the grocery store, and you’re going to get overwhelmed by the names of the labels. There’s Parmesan, Parmesan Reggianito, Parmigiano, Parmigiano-Reggiano… which is which?

Should I Cook Steak In Oil or Butter?

Should I Cook Steak In Oil or Butter?

Who can turn down a thick and juicy steak? There’s something about a tender cut of meat, marbled with fat and cooked till golden brown, that you can’t replace with anything else.

Cooking steak is one of those things that are easy to understand and hard to master. And, when it comes to cooking steak, there’s one question that home cooks often ask… Should you cook steak in oil or butter?