Grilled vegetables are one of summer’s simplest pleasures. From hearty mains to simple sides, a good batch of grilled veg is the answer to pretty much all of summer’s culinary questions. But before you slap those zucchini coins on the grates, wait just a minute. There are a few simple but serious errors most people make when grilling vegetables. Here, associate food editor Rick Martinez breaks ‘em down, and tells us how to get better, more flavorful, and—most important—not-soggy grilled vegetables. Are you making any of these grilling mistakes?
1. Oiling the Veggies, Not the Grates
This is, hands down, the biggest mistake you can make when cooking vegetables al fresco. “When you oil the vegetables, the oil burns quickly and makes your vegetables taste rancid,” says Martinez. Gross, right? But if you don’t use any oil at all, your veggies will stick to the grates. What a dilemma!
Avoid both problems by oiling your grill grates. Here’s how to do it: Get the grill good and hot. If using a gas grill, crank it to 700-800˚. If using charcoal, get the chimney started
Picture a bag of potato chips. At the very top are fully intact, unmarred, pristine chips. They’re satisfyingly crunchy, and you can’t stop eating. But once you get to the bottom of the bag, you’re left with a few shards and a handful of potato-flavored dust. That “dust,” says Steve Schwartz, the founder and CEO of Art of Tea, a tea importer and distributor, is what drinking tea made from tea bags is like. Yes, choosing loose-leaf tea and steeping it correctly is the difference between perfect potato chips and potato dust. Although there’s nothing to be intimidated about when you start steeping loose-leaf tea, there are a few common pitfalls and mistakes to avoid. Here’s Schwartz’s advice for making a great pot of tea, every time.
1. Over- or Under-Steeping
“What’s the number one thing that intimidates people about loose-leaf teas?” says Schwartz. If you guessed nailing the steeping times and temperatures called for in each tea variety, you’re right. But worry not: Not only have we outlined the ideal ratios for white, black, oolong, pu-erh, green, and tisane (herbal), but there’s actually not
One day, when we were hanging out in the test kitchen, we realized: Salmon is actually pretty hard to cook well. While we’ve been a huge proponent of the slow-roasting method lately, lots of people prefer to grill, pan sear, or poach their fish. So we asked the test kitchen—manager Brad Leone, assistant food editor Claire Saffitz, and senior food editor Dawn Perry—for their thoughts on why people often get this healthy fish so wrong.
1. Just Yank Out the Pin Bones
Yes, you should remove the pin bones—but carefully. Pulling them up and out of the salmon will rip up its flesh, which is not a good look. Take tweezers and carefully pull out the pin bones in the same direction the bones are oriented in the salmon’s flesh.
2. Who Wants Skin? Just Rip It Off
First of all—skin is tasty! So when you’re cooking salmon, keep that skin on: It provides a safety layer between your fish’s flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It’s much easier to slide a fish
Well-known for its sweet and delicious taste in its home country of Singapore, Kaya spread is a must have on any breakfast table. With its smooth, creamy texture and simple ingredients, you can eat a little more and not feel guilty about the calorie intake. Kaya spread is a coconut jam made from sugar, coconut milk, eggs, pandan, and occasionally butter. That’s it! Unlike other, more processed jams you buy at the supermarket, the recipe for Kaya has remained the same since its inception.
When new flavours were added to the market, the recipe remained and the flavoured ingredients, such as pumpkin, were simply added to the initial blend. This delicious spread is usually smeared on toast and is a breakfast staple for any Singaporean or Malaysian person. Now you have the chance to add it to your daily ritual, and this jam can be spread on anything you would cover in butter, honey, Nutella or your usual jam.
Best with a cup of freshly brewed tea or coffee, Kaya spread is available in many delicious flavours from pumpkin, to egg, to the original. In fact, everything you love about your usual choice of jam can
If you want to make sure that your hog roast is everything that it can be then there are a couple of things you can do to try and make it easier on yourself. Of course, when you do want to have your own hog roast, you need to make sure that you hire a provider who can talk you through everything and you also need to make sure that you can afford their services as well. If you have found a provider then the next thing you need to think about is whether or not you can host the hog roast itself.
You need to think about whether you can physically lift the hog onto the spit and you also need to think about carving it as well. Of course, if you do find the right provider then they will be able to do this for you and most of the time they would be more than happy to help you out if you need help with the carving.
So as you can see, even if you are going to struggle with the more physical and technical aspects of having a hog roast, there are ways around it and it is
When I hit the age of 21, I immediately wanted to do what many other people do when it comes to that specific birthday, which is to go out and partake in alcohol. The very first drink that I tried out was a Bloody Mary because friends thought I might like it. My grandparents drank a lot of tomato juice, and I loved going over to their place in the summer where they always offered me a refreshing glass of it. I had no idea there were an actual mixed drink made with the same type of juice, too.
I had been floundering around in my early 20s. I did not do so well in college, because I grew bored of it and had trouble sticking with it. Continue reading “My Last Birthday Gave Me the Key to a New Career Path”
Eating healthy has become a way of life for many of us, but for others it is a little more difficult to begin a regimen such as this. There are, however, numerous food companies that are now producing a variety of meat-free, healthy foods that can be used as a substitute for everything from beef burgers to chicken nuggets and everything in between. One of these products is a meat substitute made by a company called Quorn, which offers high-quality foods that are lower in calories, saturated fat and cholesterol than many other products. Some of Quorn’s products include foods made with mycoprotein, which is a meatless source of high-quality protein that has been around for decades. Mycoprotein offers a lot of nutrition and is found in a variety of Quorn’s foods.
What is Mycoprotein?
Mycoprotein is a vegetable-based meatless product that offers an alternative to regular beef and chicken products. Even though it is a vegetable in origin, mycoprotein contains all nine amino acids, so it is an excellent source of first-class protein. It can be used as a substitute for meat and fish, but has much less fat, no trans-fat, no cholesterol and more
Do you have any kinds of business that you run? Why do you handle a business? Well, we do believe that everyone needs money in their living. If we do not do something for our living, we cannot earn money in our living. It can be said that the money plays important role for our life and we need to make sure that we can prepare all of the ways for making the good living for ourselves. Of course, there are many kinds of ways that we can do; having a particular business is one of the choices that we can do.
Anyway, when we have a certain kind of business, we need to be careful in handling the business. If we cannot handle it carefully, our business can be ruined. That’s why in this case; all of the things need to be prepared well. The preparation can be different from one type of business and also to another one. For instance, when you are preparing for opening a new restaurant, of course you need to prepare all of the things such as the cooking equipment and many more.
Besides, you also need to make sure that you can give the best