Omelets and frittatas are satisfying healthy meals, and are enjoyed all across the world. But if you’re wondering which you should cook for supper, you’re probably trying to weigh up the pros and cons of each.
If you’re weighing up the pros and cons of fried eggs or scrambled eggs and you just can’t decide, we’ve put together some thoughts that may make the decision easier.
If you are anything like us, then cooking and baking can be very therapeutic for you. You can try out new recipes, make delicious meals and snacks, and enjoy having friends and family over for dinner.
But, there’s nothing worse than spending hours preparing an exquisite dinner to find that you are out of one vital ingredient, that you really cannot go without.
Lime is one of the best substitutes for lemon juice. It’s a citrus fruit and has a very similar taste and acidity level to lemon.
If you’re looking for a preserving substitute for lemon juice, then lime juice once again is a suitable option because of its similar pH level. Other alternatives, like vinegar, are not as acidic and won’t preserve tinned or canned for as long.
Yes, you can use baking powder instead of baking soda. In fact, baking powder is one of the best substitutes for baking soda. While baking powder is typically used in European recipes more often than here in the US and Canada, it’s still available to purchase.
There are two schools of culinary thought when it comes to the best way to thicken soup, and both of them have equal merit (based on who you ask).
But the closer you look at cornstarch and flour—and the way in which they’re used as thickening agents for soup—the more obvious it becomes that one is actually better than the other. The idea that they’re both the same, is unfortunately, an old wives tale.
Whether you choose flour or cornstarch to use as a thickening agent, it’s really important to know how to make use of them.
Having the top high-end best of the best cookware won’t automatically make you a great chef… but it can certainly help.
Professional chefs will confidently be able to confirm that having the right cookware can make all the difference when it comes to cooking, as it can make the entire process a lot easier, faster, and convenient.
If you’ve tried to make your own salsa at home, then you’ll probably have noticed it often ends up far too watery. Store-bought and restaurant quality salsa is usually yummy and thick, but that’s not as easy to achieve when you’re making it yourself at home.
Typically, the reason for this is in the ingredients you used to make it. The most common reason behind homemade salsa that turns out watery is your choice of tomatoes.