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bun2tacute · 2 years

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journal this: born sexually assaulted as an assumption given nitros oxide started school late day care friends reunite I get held back do beastiality and meet cousins I saw many people I really like bullied people my grabbing them by the mouth down and wood chips wrong type of guest by assaulting or using bad language I travelled I became afraid of my grandma dying and not seeing a foreign country I was a fat slut on the slut scene very slutty I quit school for drugs and I have no idea who or what to work for or do with my life I partially assume I should work at an Oregonian dispensary and attempt to keep my mom's house Gimmie woah gimmie gimmie woah gimmie woah I like it like it I like it like it gimmie more gimmie more gimmie gimmie more gdongdongdon uhuauhaauahawoa x mm Lil peep juiceworld popsmoke puma innocent swavy loccs military

I am in the Illuminati 31 teeth republican Crip favorite day Thursday favorite word hetty hpv herpes bAVD non binary goat Scorpio fall creek 11/21/03 5:59 that part 〽️ red green cyan fav colors least favorite things: California music and the cold favorite numbers 2/7/9/12/39 dancing in the dark with Romanian: orthodox gospel Catholic evangelical baptist but bark technology Atlanta Georgia owns Russia so yeah kill me

Favorite shoe siorrelis

I love surprise privilege

Mockba buntacxnaomi bxmelinda Casioxskinny fattyxfatty kamrynxfelix NathanxRussiangingerJamyaxhoessinmirandaxchild

Bullies Roma 5qzk kai n Tino Motocross permit stickers four wheeler motorcycle Burberry oohaldy adha royal scent ooh.mine Marc Jacobs mk chanel Gwen Stefani solid baby powder perfume ULTIMATE WOMEN CPO COLLECTIOn Victoria secret cotton complex swiss Arabic bakhoor eau de juice juicy couture dkny (also on animals)

Job name change ssa passport permits in food and service tax healthcare busin to work on insurance ids licences plates stickers Car things: wreaths naswar (glauca) sunscreen(anessa sunbum kiehl's earth mama) aloe lacrosse dominos checkers rummy incense Aladdin lamp choking device lace car lining scale camping stuff jumper cables umbrellas towels Chinese mesh slippers shoe covers catnip wild one animal crates car seats (install them by company shops like Chicco and embrace but installed by target) popsocket set with super glue turtle wax and car cover ceramic spray carrfan handles box food wash kit (acv baking soda dehydrator citric acid) duracell plug water snacks: richin salted egg yolk cookie, moon cakes, apricot, pistachio, Aruba halal jelly, pomegranate, durian, coconuts, pineapple, midi pocky, sabritas abadoas, macarons, marshmallow cookies, de la rose, chocolate palettes, Sasha black tea chocolate, Esaki Glico Caplico, tamarind, color creme jello, cottage cheese, mochi pieces, Lotte cake matcha, veggies sausages patties falafel bread, uncrustables, Jewish bread, Japanese coffee yeast bread, mochi filled with red bean, conchas, frozen grapes, lollipop, fufu, double ice cream cone waffle cones snow cones popsicles malts ube taro ice cream rolls veggies box Bungie cords guillotine to car for cash steakout torches each symbol including first but not foremost rari rover Tesla and rolls now I lay me down to sleep I pray the Lord my soul to keep and if I die before I wake I pray my Lord my soul to take precious moments prayer doll volks Blythe gloomy tuxedo Sam bigo jinbesan dolphin blow up Minnie adjustable ears

Buyers insurance, cleaning out the foundation, pest control, making sure foundation is sturdy, making sure pipes are brand new, electric only on everything no gas, solar on everything no power surges, sprayed insulation, Honeywell hvac and lights, laundry stove bath vents fireplace, no carpets all wood, dw charmy, pigeon, mikasa, cabinets, new windows, countertops, sink, aga stove, mixer for merengue, water boiler coffee grinder key crystal dripper, oven mitts, roborock, hetty, dirt devil, cocaandb, layered gauze, Moroccan n oil lamps, hookah, mesh wind shields, mob burner, tongs, pokers, tips, pre stamp foils, charcoal, bowls with adjusters, extra hoses, gluaca and weed cranberry juice milk, vapes, blunt mountain rose herbs, bong, cigarettes n lighters towel and toy drawers in bathroom wd top sanren journey Malaysia storage bottle sponges Pans wax paper spray oils beds mosquito net satin curtains poles burlap gauze dolphin lace safety pins curtain scarves rugs umbrella holder installable coat rack shoe blue bin cuckoo clock couches kotatsu Shein utensils tin cutlery queen and tv rocking chair napkins blanket microphone speaker basket autom censor and holder piafloss nose string Jamie stamp skin gym cupping glasses always native super heal sauna space restriction bands barbells thick gym mat oriental trading dots accupressure mats beating stick brushes Cat pumpkin combs sponges Himalayan salt hot stonesoral care: tongue scraper toothpaste powder on guard floss toothbrushes led 360 panda miswak spiderman toothpaste Neti pots for ears and nose handstand in ionico bathtub background fingerprints for chl 4473 weapon shipping boat rollie s carat snoopy deodorant and face wipes narikiri face pack dhc swabs in nose ears eyes kypris Dr jart fresh bell butt plug sunscreen latex suit Hair curlers Bobbles knotted teleties ears lolihats curlers Rhinestone turban headband glamlily art class zig zags daebak eye contacts biotrue blood

Background check and fingerprints for animal ownership Cheese slices chains treats clothes hair clips Balmain bedhead hair dryer aquariums worms slugs snails wax worms crickets Winco pool feeds hedi vet checkups dental blood hemorrhoid testing donations typings Vax deworm deflea (lice angels?) Detick Tick worm flea collars wipes food🥊 🧦 Toothpicks clear eyes eyebright stitch braiding with bows sander extra large rain coats fly face covers saddles with weighted anchors bin racks clippers

names: Yktv kys smd projects chocolate nhung Nguyen Zadie loretta Jocelyn (tuxedo) Sam Sasha Nathan John mallah bing bong Naomi lilbro Mona Lisa birth of venus ooh ace Moana kai roman Tino tasmani kii blue mockba lulu Julian haruhi honey seven kudiasai

Kasamida the elephant Casio the boar Jayjia the tiger bo the boar

Snail headed shaved headed bitch ionico pools dirt poop petroleum jelly bamboo silica charcoal vitamins olive oil lysine salt psyllium chrysanthemum colostrum co10 biotin berberine youn collagen millennial naturals arnica dulcolax pill pulverizer lean zyprexa doxycycline fluconazole steroids Novocaine papa rozier castor oil birth control benadryl aspirin zantac Pepto bismol tablets pregnancy ovulation testing narcan fentanyl tests needles blood typing kits Saffron shrooms damiana rye sparkly syrup of maple molly aloe carrot eggplant cactus shiitake guarana grapefruit watermelon cucumber hibiscus saw palmetto fenugreek calendula marigold pansy ginseng cardamom ginger pulls blueberries laurel wasabi taro ube sweet potato squash arrowroot dandelion oregano citronella turmeric chocolate marshmallows

Melody Fendi color lighters Zippo lighter refill TikTok chocolate leashes crailstore koleimports gloves cowboy hats and boots with the spurs or tassel cape robbin baby toys dog toys make fun of people on command baskets and game and give away dress up bins tights shorts nipple covers bras diapers nixit skims chulo psd ruby gloom lucky 7fam top angel Robbin slit bb Rick Owens tails paws custom watch and a pattek scarf niqab kapital assc pink jasmine moncler FNAF Aladdin lamp Sword online batoola glasses vintage icon navigator Versace renani jewels nath earrings dermal jewelry Lindatuckerjewellry conch hoops precision comfort metal clippers bangles armamedusa rings

Sell wing shirts to queen opp and sell themmmmmmmmmmm (:

#thinspi #citrine #yellow topaz #proana #thin #yo60ibsaintbad #60ibsandproud #justkidding #iwish #60ibsgw

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simplycitrustravels · 6 years

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Alleen al het eten is genoeg om mij te overtuigen nog een keer naar Japan te gaan.

(dit is alleen Nara btw) (ik heb veel foto’s gemaakt vandaag lmao)

De eerste vier foto’s: thee en zoetigheden in een prachtig theehuis. We hebben hier hete matcha met een signature Nara deer-cake (mijn keus!) De matcha was licht bitter maar ook zoet op een manier die ik niet had verwacht. Matcha die op de traditionele manier is bereidt, is een emulsie van groene thee poeder in heet water. Het heeft effect op de smaak en het mondgevoel, maar ik ben niet poëtisch genoeg om het te beschrijven. Gelei van locale planten met zoet sojameel en matcha iced tea. Ook ontzettend lekker. De gelei is heel verfrissend en en samen met de licht bittere smaak van de soja is een verassend lekkere combi. De iced tea is ook een aanrader. Heerlijk koud en vol groene thee smaak. Next up het meest uitgebreide: zoete rode bonen, matcha ijs, mochi balletjes en gelei in thee en klassieke groene thee. De ‘soep’ is... apart. Ik ben niet een heel grote fan van azuki bonen dus dit was niet echt mijn ding. De mochi was wel echt super lekker. Het is de lokale specialiteit van Nara dus dat mag ook wel. Als laatste een sesamtaartgje en zwarte iced tea. Simpel en zonder franjes. Heerlijk zoet en ontzettend lekker. Als ik nog een keer naar Nara ga, zal ik 100% zeker weten hier weer terugkomen.

De etalage foto is iets dat we niet heben kunnen proeven :( Een andere lokale specialiteit is sushi in shiso-blad. Het is me niet helemaal duidelijk of het blad ook gegeten moet worden, maar het blad geeft smaak mee aan de sushi. Naar het schijnt is het heel lekker! Maar we kwamen aan het einde van de dag en toen was alles al uitverkocht RIP

Diner was (zoals gebruikelijk) vrij uitgebreid. Het restaurant was klein en smal. De staff was 100% oude Japanse oma’s en ze waren zo lief!! Ze deden heel erg hun best ons te helpen met het menu en dingen uit te leggen en Engels te spreken!! I love them TT^TT De sfeer was heel huiselijk en knus. We hadden van alles en nogwat besteld en het was allemaal ontzettend lekker. Koude soba noedels, miso soep met een kwartelei en tempura: super classy en super lekker. Het feit dat de noedels koud zijn was apart maar niet vreselijk?? Gewoonlijk zijn noedels heet (uiteraard) maar koud is zeker aan te raden. Soba ramen: also also super good!! (I just love food okay) Katsudon: aka een enorme kom met rijst, wat groenten en een varkens shnitzel achtig idee (donkatsu) in gebakken ei bovenop. Dit is zo veel vet. De donkatsu is heel vettig, en het ei en de gebakken ui helpen ook mee. Katsudon is iets wat je eet midden in de winter. Still pretty damn good tho. Crispy katsudon, fluffy rice, tasty fresh veggies.... Sashimi: mijn vader had dit besteld vanwege redenen. Geen idee waarom, had er gewoon zin in. 5 verschillende soorten vis. Sommige waren beter dan anderen, maar ik ben überhaupt niet een grote fan van sashimi dus dit was niet mijn favoriet. Last (but not least): simpelweg gegrild varkensvlees. Super mals en het smelt op de tong.

shit ik heb weer honger

#food #eten #nara #day 3 #japan2018

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livingcorner · 3 years

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These Are the Tools You Actually Need in Your Kitchen

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You're reading: These Are the Tools You Actually Need in Your Kitchen

When it comes to kitchen gadgets, I can go a little crazy. Walking down the cooking aisle at a store, specialty tools like avocado peelers, strawberry hullers or a teensy-tiny wooden spoon always call my name. Unfortunately, because I don’t have the space or the budget to indulge in these semi-impractical kitchen tools, I have to streamline my batterie de cuisine to just the essentials. But what about those essentials every cook should have? Whether you’re looking to minimize your kitchen clutter or start stocking your space from scratch, here are the tools every home cook needs.

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Chef’s Knife

A good knife is a chef’s best friend. This is one of the few things that you’ll thank yourself for investing in. Carbon-plated stainless steel will stay sharp over time, but go to a specialty store to find the best match for you. Choose a knife that you feel comfortable handling. It should feel balanced in your hand, easy to hold and control, not too heavy, but definitely not flimsy. Believe us, you’ll be using it a lot, so take good care of it.

Purchase our Test Kitchen’s favorite.

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Metal Spatula

A sturdy metal (or high-quality plastic) spatula is vital for flipping, tossing, and serving all kinds of foods. Think eggs over easy, puffy pancakes, roasted veggies, sauteed meats, baked salmon…we could go on.

Purchase here.

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Silicone Spatula

A silicone spatula is crucial for scraping out the food processor or the sides of the mixing bowl, swirling frosting onto a cake or folding egg whites into cake batter. Make sure your spatula is silicone and not rubber, or else it may risk melting under high heat. If you make lots of garlicky things, you may want to have a separate spatula for sweet baking only.

Purchase our Test Kitchen’s pick.

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Whisk

Sturdy metal whisks come in all shapes and sizes. Choose a mid-sized whisk with a handle that fits comfortably in your hand. Use it to mix dry ingredients together before baking, stir eggs for a frittata or emulsify a vinaigrette. You need a flat whisk, too.

Purchase here.

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Slotted Spoon

Whether it’s wooden or metal, a perforated (or slotted) spoon acts like a miniature strainer, removing solids from liquids—think pulling potatoes or small pasta noodles from boiling water.

Read more: 86 Meaning: What Does 86 Mean?

Purchase here.

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Kitchen Shears

Super basic, super useful. Every day, you’ll reach for shears to open up packaging, snip away herb stems, or trim fat from meats. Once in a while, you might use them to cut up a whole chicken or trim the crust off a pie. Look for a pair that dismantles for cleaning, so gunk doesn’t build up in the hinge.

Purchase here.

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Tongs

For a few bucks you can buy a cheap pair of metal tongs that’ll last you a lifetime. I’m always finding new uses for mine, from turning chicken breasts in the pan to reaching into the oven to check on my roast. (Basically, think of them as extensions of your fingers.) They’re also great for serving family style at dinner.

Purchase our Test Kitchen’s fave.

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Cast-Iron Skillet

Made with thick, heavy bottoms and sides, cast iron pans can evenly heat to high temperatures and retain heat for a long time. They give a beautiful sear to a steak or scallops. They go right in the oven, so use ’em for making corn bread or cobblers (and all these other delights). They’ve got rustic good looks that can go right from stove to tabletop. Last but not least, they’re virtually indestructible. Learn how to care for yours properly, and it will last a lifetime.

Purchase here.

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Nonstick Skillet

Easy to clean, lightweight nonstick pans are ideal for scrambling eggs or wilting greens. Look for ceramic coating, as some nonstick pans are made with PFOAs, chemicals that may be harmful to your health and the environment. Here’s our whole nonstick skillet buying guide.

Purchase here.

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Saucepans

A large saucepan is essential for making pasta, boiling potatoes or corn, and simmering big batches of soups and broths. Look for a 5- or 6-quart size. A smaller saucepan (1.5 or 2.5 quarts) comes in handy for smaller items, like boiled eggs, rice and oatmeal.

Purchase here.

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Dutch Oven

Ah, the classic Dutch oven, another cast iron essential. Look for a 5 or 6 quart if you cook for a small crew, or go big with a 7 or 8 quart and feed a crowd. This pan can go in the oven or on the stovetop, so you can sear meat and then slowly cook a stew for hours in a low oven. (It’s like the original slow cooker.) You can also use your Dutch oven as an alternative to the large sauce pan above. And you can bake bread with a super crackly crust in your D.O. They’re expensive, so save your pennies and use it every chance you get.

Purchase here.

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Taste of Home

13×9 Baking Dish

Bake up a hearty casserole or sweet sheet cake with this versatile dish. These come in pretty colors, so find one that matches your dishes; you’ll want to serve right out of it. See how many ways we love our 13x9s.

Purchase here.

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Immersion Blender

Once I handled an immersion blender, I kissed my standing blender goodbye. This handheld tool makes it so easy to blend soups, smoothies, and pestos with the push of a button. I find much easier to handle than a traditional blender, and it’s great because it takes up much less space, too. Read on for more tips for how to use an immersion blender.

Purchase our Test Kitchen’s go-to model.

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Read more: Best Flooring for Kitchens in 2021

Colander

Wash fruits and drain pasta, veggies and other boiled foods. I like a colander that can balance on the edges of my sink, but a classic footed colander is just fine. Look for metal or ceramic, which are sturdier than plastic.

Purchase our Test Kitchen’s pick.

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Box Grater

I find myself reaching for this sturdy shredder at the most unexpected times—whether it’s shredding zucchini for healthy-ish muffins or softening butter extra quick. It might take a little extra elbow grease compared to a food processor, but I love how my box grater doesn’t take up much space.

Purchase here.

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Taste of Home

Microplane

My microplane is my go-to tool for when I want my dishes to feel gourmet. It’s a fine grater that’s perfect for adding thin sprinkles of Parmesan over a pasta dish or adding lemon zest to a flaky fish. Discover more smart ways to use a microplane.

Purchase here.

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Prep Bowls

This might sound like a no brainer, but it’s important to have a variety of mixing bowls. Get ones that are metal or glass because they’re less porous than plastic. They won’t pick up stains or odors. I have a single large metal mixing bowl for cake mixes, chopping up salads, or oiling down veggies. My smaller bowls hold 1 to 2 cups and are the perfect way for me to practice mise en place in the kitchen—staying super organized while I cook.

Purchase here.

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Timer

Timing is everything when it comes to cooking! If you’re making multiple items at once, it’s crucial to keep track individual cooking times. Our test kitchen cooks carry timers around their necks, but if you don’t want to buy a timer you can set one on your microwave (or phone).

Purchase here.

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Cutting Board

A sturdy, stable surface is essential when it comes to prepping your food. A wooden cutting board will help protect your knife from dulling quickly, as well as make cleanup a breeze. Here’s how to take of your cutting board.

Purchase here.

Originally Published: January 23, 2020

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Source: https://livingcorner.com.au Category: Kitchen

source https://livingcorner.com.au/these-are-the-tools-you-actually-need-in-your-kitchen/

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easyfoodnetwork · 4 years

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From the Strategist: The Most Ingenious Kitchen Tools, According to Chefs

The clever kitchen gadgets and cooking doodads chefs swear by, from the Strategist

In honor of Ingenious Design Week, we asked chefs across the country about the clever tools that they can’t cook without and dug deep into our own back catalog to uncover other sworn-by doodads that are truly worth making space for in your kitchen drawer. And while we typically ascribe to the Alton Brown rule of kitchen gadgets — single function is a scam — we found that there are some select unitaskers that will make life better, just as there are likely things lying around your kitchen that can be used in ways you never considered.

Chef’s Press x TrueCooks 8 Oz. Press

If you’ve spent any amount of time in a Waffle House, then you’ve seen a press at work, likely keeping a patty melt flat on the grill. But chef Gracie Nguyen of East Side Banh Mi in Nashville says not just any press will do. She swears by this one from Chef’s Press, because, unlike traditional presses, it features a smart vented design, meaning you’ll never accidentally steam your grilled-cheese sandwich. And you don’t have to be a short-order cook to find this handy. It weighs down meats and veggies “so they cook evenly and consistently,” Nguyen says. “It can also be used to help submerge artichokes while they are boiling or a fat pork chop soaking in brine. They stack so you can add a few on top of each other if you need a bit more weight. Brilliant!”

Baking Parchment Paper — Set of 100 Half-Sheets

Parchment paper half-sheets are the Bounty Select-a-Size of cooking: exactly the kind of thing you’ll go from not knowing exists to being unable to live without. “I use these to line pans for easy clean up,” says chef Cassidee Dabney of the Barn at Blackberry Farm. “But I also use them to cover my cutting board if I’m cutting beets or garlic or anything that might stain with color or leave a flavor. They make a great piping bag, and you can go old school and use them to wrap food instead of using plastic. And they make a great cover during simmering to keep the splatters down.”

Goldspatz Spaetzle Maker and Potato Press

Though you probably don’t think you need a spaetzle maker, Mark Steuer, the chef-owner of Funkenhausen in Chicago insists otherwise. Even cooks who hate unitaskers will appreciate this made-in-Germany Goldspatz gadget for the sheer number of tasks it can take on, he says. In addition to using it for spaetzle, Steuer says, “It makes perfect mashed potatoes, presses garlic, and juices citrus.” It also happens to be dishwasher-safe.

Choice Vented Oil & Vinegar Cruet Bottle Pourer

With this clever tapered spout, never again will you attempt to drizzle a little olive oil into a pan only to have half the bottle come spilling out. Chef Katie Button prefers buying her oils in bulk, and these convenient spouts allow her to convert old wine bottles or regular olive oil bottles into custom pourers. “It’s been a game changer for me at home,” says the Asheville, North Carolina-based chef. “I’ve realized I could also put a spout on a bottle of vinegar and have the makings of salad dressing at any moment. Their uses are really limitless, and they are an awesome tool to have around.” And should you decide to do any at-home bartending, they’ll work for that, too.

Ateco Bench Scraper with Plastic Handle

Though bench scrapers have long been a must-have of pie-makers for their ability to divide dough and clear counter tops, you don’t have to be a baker to find this ergonomically friendly device indispensable. Chris Lewallen, the chef de cuisine at new Nashville spot White Limozeen, points out out that they’re much more effective at picking up minced garlic or chopped potatoes than the side of a chef’s knife. He also uses it to scrape every last bit of food out of bowls and off of cutting boards. “It is a handy multitool that I never go without,” he says. We’ve also found that it’s terrifyingly great at scraping built-up ice out of the freezer or cubing butter.

e-jen Kimchi Container Probiotic Fermentation With Inner Vacuum Lid

Instead of fussing with Mason jars and inevitably misplaced lids, consider the E-Jen, recommended to us by three chefs, including Everyday Korean authors Seung Hee Lee and Kim Sunée and chef Dave Park of Jeong in Chicago. Unlike glass jars, it’s light-resistant and as Park points out, there’s no need to invest in fermentation weights or other fermentation accessories. “It’s really useful because it has an insert that essentially creates a vacuum to press down your ferments,” Park says. “And it has an inner ring where you can either burp your ferments or keep it airtight.” Lee and Sunée add that “they also come with a dial, as to when you made it and when you put it in, so it reminds you how long it’s been fermenting.

Scallion Shredder

If you make a lot of stir-fries or like to julienne vegetables for salads, it’s time to consider a scallion shredder, which makes finely slicing up scallions (or any other small vegetables) a quick job. We’re talking seconds compared to minutes of chopping, which is great if you’re slow with a knife. “I use it for making salad to eat with grilled meats or for making long, wispy strands for Korean barbecue,” says chef Kelly Jeun of Frasca Food and Wine in Boulder, Colorado.

Gentlemen’s Hardware 12-in-1 Detachable Kitchen Stainless Steel Multi Tool with Wood Handles

Although we’re typically skeptical of “all-in-one” tools, chefs Elise Kornack and Anna Hieronomus made a convincing case about this 12-in-1 multitool when we asked them for recommendations on what to bring to a long-term vacation rental. “We take it everywhere we go,” says Hieronimus. “It has everything you need to prep an entire meal, whether you’re in a rental or by the campfire.” It includes a cheese grater, small paring knife, fork, spoon, bottle opener, and even a can opener.

Cooking Chopsticks

If you’re in hot pursuit of the best scrambled eggs, chef Mike Lata of FIG and The Ordinary in Charleston says it’s worth investing in some chopsticks or batons specifically designed for cooking. Compared to a spatula, they’re capable of moving deftly through a pan and are unrivaled when it comes to cooking delicate foods like crepes. Lata says they “help develop the tiniest curds. I crack the eggs into a two-cup measuring cup and beat them with the batons. It’s quick, easy, and much quieter [than a whisk], which is nice because I’m an early riser.” Another bonus: reconstituting oil-based spreads. “The batons are great for stirring separated peanut butter, tahini, and anything else that needs stirring in a small container,” Lata adds. They’re also a far more precise alternative to tongs when it comes to sautéing and grilling.

Grand Grill Daddy Grill Cleaning Brush

We’re at the height of grilling season, which means we’re also at the height of grill-cleaning season. Scrubbing by hand (especially when you haven’t done so in a while) can be a pain, but chef Jordan Wallace of Pizzeria Locale in Denver swears by the Grill Daddy as the be-all and end-all grill brush. Unlike traditional grill brushes, you fill this one up with water, which means you can steam and scrub gunk at the same time. It “cleans a grill better than any other tool. I love it,” Wallace says. “And the name is hilarious.”

Microplane 48060 Spice Mill Grater

The question isn’t what this spice mill, from the same people behind the legendary grater, can do, but what can’t it do. It features the same blades that have made microplane graters essential among chefs — but they’re contained in a battery-free grinder. What’s more, the top of the spice mill features an airtight container for conveniently storing spices between grinds. “Everyone at MeMe’s uses this spice grinder,” Bill Clark of MeMe’s Diner in Brooklyn told us last year. “Behind the bar, it’s how nutmeg goes on our classic punch; I use it for baking, and [co-owner] Libby uses it in the kitchen. We are not gadget people, [but] this is worth making space for.”

from Eater - All https://ift.tt/3fUgwNZ https://ift.tt/2CENGT6

The clever kitchen gadgets and cooking doodads chefs swear by, from the Strategist

Chef’s Press x TrueCooks 8 Oz. Press

Baking Parchment Paper — Set of 100 Half-Sheets

Goldspatz Spaetzle Maker and Potato Press

Choice Vented Oil & Vinegar Cruet Bottle Pourer

Ateco Bench Scraper with Plastic Handle

e-jen Kimchi Container Probiotic Fermentation With Inner Vacuum Lid

Scallion Shredder

Gentlemen’s Hardware 12-in-1 Detachable Kitchen Stainless Steel Multi Tool with Wood Handles

Cooking Chopsticks

Grand Grill Daddy Grill Cleaning Brush

Microplane 48060 Spice Mill Grater

from Eater - All https://ift.tt/3fUgwNZ via Blogger https://ift.tt/2WSULGO

#Blogger #cooking #Eater #food #recipes

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silverlily61 · 5 years

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Reposted from @ideevegan - Des Fettuccine Vegan !⁣ .⁣ Pour recevoir gratuitement d’autres vidéos et recettes vegan, allez vous abonner à @edemkolly⁣ .⁣ To receive other free videos and recipes, subscribe to @edemkolly⁣ .⁣ Merci à @alexafuelednaturally de nous inspirer cette recette !⁣ ⁣ For 5-7⁣ Ingredients: ⁣ 1 lb fettuccine noodles (or pasta of choice)⁣ 1 small yellow onion, finely chopped ⁣ 4 garlic cloves, minced ⁣ 1 1/2 tbsp avocado oil or olive oil⁣ 1 cup mushrooms, sliced ⁣ 1 cup raw cashews ⁣ 2 cups filtered water ⁣ 4 tbsp nutritional yeast ⁣ fresh parsley, chopped (optional)⁣ salt⁣ pepper ⁣ 1.Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.⁣ 2.Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes. ⁣ 3.In a high speed blender combine raw cashews and filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly. ⁣ 4.Add the nutritional yeast, tsp of salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.⁣ 5.Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley.⁣ *Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tastyyy! Lastly feel free to add any other veggies or add ins besides the mushrooms.⁣ .⁣ #mushrooms⁣ #yummyfood⁣ #foods ⁣ #veganfood #veganfoodshare #veganfoodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #dairyfree #vegetarian #veganaf #pasta #portobello ⁣ #yummyfood⁣ #foods ⁣ #healthyfood ⁣ #vegetarian ⁣ #letscookvegan⁣ #bestofvegan ⁣ #foodphotography ⁣ #foodstylist⁣ #foodstagram (at Wayland, Michigan) https://www.instagram.com/p/BvrmyM1JQlO/?utm_source=ig_tumblr_share&igshid=iievxy3ud6nc

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ilovingcollectiongalaxy · 4 years

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Somewhere between week three and week 5,399 of quarantine life, we lost all desire to cook. And then we realized it didn’t have to be this way. We realized there could, in fact, be a better way. Yes, we still could have a satisfying dinner on the table—and please the picky seven-year-old and I’ll-eat-anything vegan—but we didn’t have to spend hours on our feet cooking. Instead, we simply assemble some ingredients, punch a few buttons on the old Instant Pot, walk away, and resume streaming our guilty pleasure (Million Dollar Beach House on Netflix as of late, if you’re curious) until dinner is ready.

Trust us when we say that once you use an Instant Pot, you’ll wonder why you cooked any other way. The programmable multi-cooker and pressure cook makes whipping up gourmet meals fail-proof and simple. Dare we say, the satisfaction in tapping a few icons on your machine before serving your pièce de résistance is one of life’s best pleasures. (Beyond the classic brand for multi-cookers, these seven Instant Pot alternatives are also superb.)

From Instant Pot peanut noodles to pork chops, read on for our go-to easy Instant Pot dinner recipes. For more ideas, check out these 25 Instant Pot Recipes That Make Meal Prep Suck Less.

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Shinta Simon, food blogger at CaramelTintedLife.com’s Instant Pot Peanut Noodles

Makes 4 servings Prep time: 10 minutes Cook time: 20 minutes

For the noodles 250 grams (about 9 oz) Lo Mein noodles or use spaghetti noodles 1/2 cup Bell peppers sliced thin 1/2 cup mushrooms chopped 1/2 cup carrots sliced thin 3-4 garlic cloves finely chopped 1 Tbsp sesame oil Salt, if desired ½ lemon Crushed peanuts and toasted sesame seeds for garnish

For the sauce 3 Tbsp creamy peanut butter 1 Tbsp chili paste such as gochujang (or any chili sauce of your choice) 1 Tbsp rice vinegar 1 Tbsp soy sauce use a low-sodium variety 1 Tbsp oyster sauce 2¼ cup water

Turn on the Saute mode on the Instant Pot and add the sesame oil. Once the oil is hot, add the garlic and sauté for a minute until fragrant. Then add the veggies and continue to sauté for around four minutes until tender (they should be crisp, and not overcooked).

Hit Cancel and keep the veggies aside in a bowl. In a small bowl, whisk together the ingredients listed under ‘sauce’. Check for seasoning, and add salt or adjust chili sauce if needed.

Add the sauce to the Instant Pot, followed by 2+¼ cup water. Whisk to combine. Break the lo mein noodles and place them in the Instant Pot. Push them down to submerge them as much as possible.

Close the lid of the Instant Pot and Pressure Cook for four minutes. Once the cooking cycle is complete and the Instant Pot beeps, manually release pressure (quick release).

Add the reserved veggies, and add the juice of half a lemon. Using tongs, gently toss the noodles and veggies. Garnish with toasted sesame seeds, crushed peanuts and serve.

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Blissful Basil’s Easiest Instant Pot Tofu Scramble

Makes 4 servings Prep time: 10 minutes Cook time: 12 minutes

2 Tbsp extra virgin olive oil or oil of choice 1 medium red or yellow onion, diced or sliced into half moons 1 cup frozen kale or frozen spinach 1 (14-oz) can crushed tomatoes 1 (16-oz) block Nasoya Super Firm Tofu 1 Tbsp nutritional yeast flakes 1 tsp smoked paprika 1 tsp garlic powder 1 tsp sea salt (see note: before cooking), plus more to taste ¼ tsp ground turmeric (optional for color) Freshly ground black pepper ½-cup filtered water or vegetable broth

Turn the Instant Pot on to the Sauté setting. Add the oil and heat slightly. Then, add the onion and frozen kale (or other veggies). Sauté for just 3 minutes, or until the onions are slightly tender. Add the crushed tomatoes and continue to sauté for just another minute or so, stirring constantly.

Thoroughly crumble the Nasoya tofu into the Instant Pot using your hands. Then, stir in the nutritional yeast, paprika, garlic powder, salt, turmeric (if using), black pepper, and filtered water. (Time-saving tip: Crumble the tofu into a mixing bowl beforehand or while the veggies sauté and add the spices, too. This way, you can just dump and stir when the time comes).

Secure the Instant Pot lid and close the pressure valve. Set to the Pressure Cook setting, and set timer for three minutes. Once the Instant Pot has been brought to pressure and then cooked for 3 minutes, release the steam using the quick release valve.

Once the pressure has been released, open the Instant Pot, taste the scramble, and adjust the seasonings, adding more sea salt and black pepper to taste.

There will be quite a bit of liquid surrounding the tofu scramble (you need this much liquid to prevent burning and scorching while pressure cooking). You can either serve the scramble exactly as is with the tasty brothy liquid, use a slotted spoon to strain off some of the liquid, or set the Instant Pot to Sauté again and cook until some or most of the liquid simmers off. Your choice and delicious all three ways.

Serve immediately.

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KetoFocus’ Spicy Keto Chicken and Cauliflower Rice Bowls

Makes 4 servings Prep time: 5 minutes Cook time: 9 minutes

4 chicken thighs, diced (about 1.5 pounds) 1 Tbsp taco seasoning 1/4 cup diced onion 1 (4.5 oz) can diced green chilies 1/2 cup salsa 1/4 cup chicken broth 1 cup diced zucchini 1 (10 oz) package frozen cauliflower rice 1 cup shredded Mexican blend cheese salt and pepper to taste

Add diced chicken thighs, taco seasoning, onion, green chilies, salsa, chicken broth, zucchini and cauliflower rice to the liner of the Instant Pot. Mix ingredients.

Attach the lid and turn the knob to sealing, not venting. Press the pressure cook button and set on high pressure for 9 minutes. When done, turn the knob to venting for a quick release.

After all the pressure has released, open the lid and stir in shredded cheese and salt and pepper to taste.

To make it as a freezer meal. Add all ingredients except cheese to a gallon plastic bag. Seal and freeze flat for later use. To make, unthaw the bag the night prior for best results. Add the contents of the bag to Instant Pot and continue with the steps above.

You can make this freezer meal from frozen; however, you will have to add additional broth or water to the liner along with your frozen ingredients. That way you won’t get a burn notice from your Instant Pot and it is able to come to pressure with the liquid.

America’s Test Kitchen Mole Chicken Tacos (pictured above)

Makes 4 servings Prep time: 10 minutes Cook time: 1 hour

1 red onion (½ cut into ¾-inch pieces, ½ chopped fine) 2 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (½ cup) 1 Tbsp vegetable oil 1 Tbsp sesame seeds 1 Tbsp unsweetened cocoa powder 2 garlic cloves, peeled ¼ tsp ground cinnamon ½ tsp table salt 2 cups chicken broth ¾ cup canned diced tomatoes, drained ¼ cup raisins 2 Tbsp unsalted dry-roasted peanuts 4 cups shredded cooked chicken 12 (6-inch) corn tortillas, warmed 1 cup fresh cilantro leaves Lime wedges

Microwave onion pieces (reserve finely chopped onion), anchos, oil, sesame seeds, cocoa, garlic, cinnamon, and salt in bowl, stirring occasionally, until onion is softened, about 5 minutes. Transfer to Ace blender along with broth, tomatoes, raisins, and peanuts. Lock lid in place, then select soup program 2 (for creamy soups).

Once the program has completed, carefully remove the lid and stir in chicken. Let sit until heated through, about two minutes. Season with salt and pepper to taste. Serve filling on tortillas, topped with cilantro and finely chopped onion, passing lime wedges separately.

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Executive Chef of Hedonism II Resort in Negril, Jamaica, Anthony Miller’s Under Pressure Jerk Pork Chops

Makes 3 servings Prep time: 30 minutes Cook time: 20 minutes

1 Tbsp jerk seasoning 4 pork chops bone in or out 1 cup soy sauce 1/4 cup of butter 1 cup diced onions 5 crushed garlic cloves 1 sliced carrot 1 Tbsp chopped green onions 1 tsp minced ginger 1 1/2 cups of water

Place thawed pork chops on a plate and dry both sides with a clean towel.

Add butter, onions, garlic, carrots, ginger, and green onions to Instant Pot and allow to heat for three minutes

Rub pork chops with jerk seasoning evenly coating both sides before adding to pot.

Add soy sauce and water, and close lid tight, cook on low heat for 20 minutes.

Serve with desired sides.

The post 5 Instant Pot Recipes We’ll Be Making All Year Long appeared first on Men's Journal.

from Men's Journal Latest Food & Drink News https://ift.tt/2YDwnd9

#Health and Fitness News #Blogger

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instantdeerlover · 4 years

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From the Strategist The Most Ingenious Kitchen Tools, According to Chefs added to Google Docs

From the Strategist The Most Ingenious Kitchen Tools, According to Chefs

The clever kitchen gadgets and cooking doodads chefs swear by, from the Strategist

Chef’s Press x TrueCooks 8 Oz. Press

Baking Parchment Paper — Set of 100 Half-Sheets

Goldspatz Spaetzle Maker and Potato Press

Choice Vented Oil & Vinegar Cruet Bottle Pourer

Ateco Bench Scraper with Plastic Handle

e-jen Kimchi Container Probiotic Fermentation With Inner Vacuum Lid

Scallion Shredder

Gentlemen’s Hardware 12-in-1 Detachable Kitchen Stainless Steel Multi Tool with Wood Handles

Cooking Chopsticks

Grand Grill Daddy Grill Cleaning Brush

Microplane 48060 Spice Mill Grater

via Eater - All https://www.eater.com/21335508/ingenious-kitchen-gadgets-best-clever-cooking-tools

Created July 23, 2020 at 11:26PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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ladystylestores · 4 years

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Grilled Steak Fajitas | The Recipe Critic

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Fajitas are the EASIEST dinner on the planet, so be sure to check out these Sheet Pan Garlic Lime Salmon Fajitas, these Sheet Pan Fajita Bowls with Chicken Sausage, and these Sizzling Steak Fajita Roll Ups.

Grilled Steak Fajitas

Easy meals are the name of the game in the summer. And it doesn’t get much easier than these Grilled Steak Fajitas! All you have to do is marinate the steak, throw it on the grill with peppers and onions and serve them in warm flour tortillas. Our favorite steak fajitas marinade has plenty of acid from lime juice and all the classic flavors of traditional fajitas.

I love grilling in the summertime – it keeps my house nice and cool and doesn’t dirty up the kitchen. A lot of people are intimated by it, but if you use a meat thermometer, there’s no way you can mess it up.

Let’s make them!

Ingredients in Grilled Steak Fajitas

Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.

Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.

Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.

Olive oil. You don’t need an expensive olive oil here, anything will work!

Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.

Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.

Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.

Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!

How to make Grilled Steak Fajitas

Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.

Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.

Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.

Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.

Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.

Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.

Substitutions, Tips and Tricks for Recipe Success:

Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.

Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.

For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.

Sprinkle the final produce with a little bit of chopped cilantro.

What to serve with Grilled Steak Fajitas!

salsa

sour cream

shredded cheese

guacamole

pico de Gallo

avocado

If you love grilling, check out these other grilled favorites!

Grilled Steak Faijtas

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 5 hours 25 minutes

Author Nicole Leggio

Servings 8 fajitas

2 lbs flank steak

2 large limes

1/4 cup + 2 tbsp olive oil

3 large garlic cloves, grated

1 tbsp chili powder

2 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (optional)

2 tsp salt, divided

1/2 tsp paprika

2 large bell peppers, sliced

1 medium onion, sliced

8 small flour tortillas

Optional Toppings:

Sour Cream

Guacamole

Avocado Slices

Tomatoes diced

Extra Sour Cream for serving

Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.

Preheat the grill to a high heat – about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.

Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.

Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.

Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.

Nutrition Facts

Grilled Steak Faijtas

Amount Per Serving (1 serving)

Calories 375 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g20%

Cholesterol 68mg23%

Sodium 868mg36%

Potassium 589mg17%

Carbohydrates 22g7%

Fiber 3g12%

Sugar 4g4%

Protein 28g56%

Vitamin A 1666IU33%

Vitamin C 59mg72%

Calcium 77mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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tglifestyle · 4 years

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I LOVE Thai food. Sadly, my favorite local Thai place down the road from my house closed (prior to the pandemic) and I miss them so much. Not only did everything taste so good, it was pretty. The colorful veggies and how they were intricately cut and presented. My favorite thing to order there was the Pad Woon Sen with Beef. The delicate glass noodles with the veggies and beef was always spiced just right.

I haven’t tried to re-create that dish yet, but I have made stir fry dishes and curries, chicken satay and fresh rolls and peanut sauce, and of course Pad Thai – the dish that seems to be the most popular at Thai eateries in America.

As with most Asian-inspired dishes, it is so easy to customize them to your particular likes and dietary needs. Vegetarian? Well, skip the meat and use tofu or extra veggies! Don’t eat eggs? Skip them, they aren’t mandatory. Like it spicier? Add some chili flakes or chili sauce. Hate cilantro? Try some Thai basil. The bottom line is, make it how you like it. Below is my recipe. My husband doesn’t do spicy and doesn’t like red bell peppers, so his bowl didn’t have those in it. That’s the beauty of this dish: you can please everyone. For the picky kiddos, maybe it’s just the noodles and sauce! This makes about 2-3 servings, so increase accordingly for additional servings.

Pad Thai with Chicken and Shrimp

Sauce 1/4 cup soy sauce 2 tablespoons fish sauce 1/4 cup rice vinegar juice from 1/2 a lime 1/4 cup brown sugar

Pad Thai 14 oz Pad Thai rice noodles 2 tablespoons canola oil 2 boneless skinless chicken breast, thinly sliced 8 shrimp, cleaned and de-veined 1 tablespoon minced garlic clove 1 tablespoon minced fresh ginger root 1/2 cup sliced red pepper 1 cup bean sprouts 2 eggs, beaten 1 green onion, sliced crushed peanuts cilantro limes red chili flakes chili sauce

In a small bowl, whisk together all sauce ingredients and set aside. Prepare noodles according to package directions, drain, rinse, and set aside. Heat oil in a large pan and cook the chicken, garlic, and ginger over medium-high heat until cooked through. Push the chicken to one side of the pan, and add the beaten eggs, scrambling until done. Mix the eggs into the chicken, then add the red peppers, bean sprouts, and noodles. Whisk the sauce again to ensure it is mixed and pour it over the noodles and chicken. Toss the ingredients to mix everything together. If using shrimp, you can throw them in now and cook for about 2-3 minutes until they are no longer pink (shrimp cooks really fast, so do not cook it with the chicken or it will get over done and tough). Sprinkle with sliced green onion.

Using a tongs or pasta claw, move to serving bowls and top with crushed peanuts, cilantro, lime slices, and red chili flakes or chili sauce if desired.

Pad Thai with Chicken and Shrimp I LOVE Thai food. Sadly, my favorite local Thai place down the road from my house closed (prior to the pandemic) and I miss them so much.

#chicken #dairy-free #easy meals #gluten free #noodles #pad thai #rice noodles #shrimp

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easyfoodnetwork · 4 years

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The clever kitchen gadgets and cooking doodads chefs swear by, from the Strategist In honor of Ingenious Design Week, we asked chefs across the country about the clever tools that they can’t cook without and dug deep into our own back catalog to uncover other sworn-by doodads that are truly worth making space for in your kitchen drawer. And while we typically ascribe to the Alton Brown rule of kitchen gadgets — single function is a scam — we found that there are some select unitaskers that will make life better, just as there are likely things lying around your kitchen that can be used in ways you never considered. Chef’s Press x TrueCooks 8 Oz. Press If you’ve spent any amount of time in a Waffle House, then you’ve seen a press at work, likely keeping a patty melt flat on the grill. But chef Gracie Nguyen of East Side Banh Mi in Nashville says not just any press will do. She swears by this one from Chef’s Press, because, unlike traditional presses, it features a smart vented design, meaning you’ll never accidentally steam your grilled-cheese sandwich. And you don’t have to be a short-order cook to find this handy. It weighs down meats and veggies “so they cook evenly and consistently,” Nguyen says. “It can also be used to help submerge artichokes while they are boiling or a fat pork chop soaking in brine. They stack so you can add a few on top of each other if you need a bit more weight. Brilliant!” Baking Parchment Paper — Set of 100 Half-Sheets Parchment paper half-sheets are the Bounty Select-a-Size of cooking: exactly the kind of thing you’ll go from not knowing exists to being unable to live without. “I use these to line pans for easy clean up,” says chef Cassidee Dabney of the Barn at Blackberry Farm. “But I also use them to cover my cutting board if I’m cutting beets or garlic or anything that might stain with color or leave a flavor. They make a great piping bag, and you can go old school and use them to wrap food instead of using plastic. And they make a great cover during simmering to keep the splatters down.” Goldspatz Spaetzle Maker and Potato Press Though you probably don’t think you need a spaetzle maker, Mark Steuer, the chef-owner of Funkenhausen in Chicago insists otherwise. Even cooks who hate unitaskers will appreciate this made-in-Germany Goldspatz gadget for the sheer number of tasks it can take on, he says. In addition to using it for spaetzle, Steuer says, “It makes perfect mashed potatoes, presses garlic, and juices citrus.” It also happens to be dishwasher-safe. Choice Vented Oil & Vinegar Cruet Bottle Pourer With this clever tapered spout, never again will you attempt to drizzle a little olive oil into a pan only to have half the bottle come spilling out. Chef Katie Button prefers buying her oils in bulk, and these convenient spouts allow her to convert old wine bottles or regular olive oil bottles into custom pourers. “It’s been a game changer for me at home,” says the Asheville, North Carolina-based chef. “I’ve realized I could also put a spout on a bottle of vinegar and have the makings of salad dressing at any moment. Their uses are really limitless, and they are an awesome tool to have around.” And should you decide to do any at-home bartending, they’ll work for that, too. Ateco Bench Scraper with Plastic Handle Though bench scrapers have long been a must-have of pie-makers for their ability to divide dough and clear counter tops, you don’t have to be a baker to find this ergonomically friendly device indispensable. Chris Lewallen, the chef de cuisine at new Nashville spot White Limozeen, points out out that they’re much more effective at picking up minced garlic or chopped potatoes than the side of a chef’s knife. He also uses it to scrape every last bit of food out of bowls and off of cutting boards. “It is a handy multitool that I never go without,” he says. We’ve also found that it’s terrifyingly great at scraping built-up ice out of the freezer or cubing butter. e-jen Kimchi Container Probiotic Fermentation With Inner Vacuum Lid Instead of fussing with Mason jars and inevitably misplaced lids, consider the E-Jen, recommended to us by three chefs, including Everyday Korean authors Seung Hee Lee and Kim Sunée and chef Dave Park of Jeong in Chicago. Unlike glass jars, it’s light-resistant and as Park points out, there’s no need to invest in fermentation weights or other fermentation accessories. “It’s really useful because it has an insert that essentially creates a vacuum to press down your ferments,” Park says. “And it has an inner ring where you can either burp your ferments or keep it airtight.” Lee and Sunée add that “they also come with a dial, as to when you made it and when you put it in, so it reminds you how long it’s been fermenting. Scallion Shredder If you make a lot of stir-fries or like to julienne vegetables for salads, it’s time to consider a scallion shredder, which makes finely slicing up scallions (or any other small vegetables) a quick job. We’re talking seconds compared to minutes of chopping, which is great if you’re slow with a knife. “I use it for making salad to eat with grilled meats or for making long, wispy strands for Korean barbecue,” says chef Kelly Jeun of Frasca Food and Wine in Boulder, Colorado. Gentlemen’s Hardware 12-in-1 Detachable Kitchen Stainless Steel Multi Tool with Wood Handles Although we’re typically skeptical of “all-in-one” tools, chefs Elise Kornack and Anna Hieronomus made a convincing case about this 12-in-1 multitool when we asked them for recommendations on what to bring to a long-term vacation rental. “We take it everywhere we go,” says Hieronimus. “It has everything you need to prep an entire meal, whether you’re in a rental or by the campfire.” It includes a cheese grater, small paring knife, fork, spoon, bottle opener, and even a can opener. Cooking Chopsticks If you’re in hot pursuit of the best scrambled eggs, chef Mike Lata of FIG and The Ordinary in Charleston says it’s worth investing in some chopsticks or batons specifically designed for cooking. Compared to a spatula, they’re capable of moving deftly through a pan and are unrivaled when it comes to cooking delicate foods like crepes. Lata says they “help develop the tiniest curds. I crack the eggs into a two-cup measuring cup and beat them with the batons. It’s quick, easy, and much quieter [than a whisk], which is nice because I’m an early riser.” Another bonus: reconstituting oil-based spreads. “The batons are great for stirring separated peanut butter, tahini, and anything else that needs stirring in a small container,” Lata adds. They’re also a far more precise alternative to tongs when it comes to sautéing and grilling. Grand Grill Daddy Grill Cleaning Brush We’re at the height of grilling season, which means we’re also at the height of grill-cleaning season. Scrubbing by hand (especially when you haven’t done so in a while) can be a pain, but chef Jordan Wallace of Pizzeria Locale in Denver swears by the Grill Daddy as the be-all and end-all grill brush. Unlike traditional grill brushes, you fill this one up with water, which means you can steam and scrub gunk at the same time. It “cleans a grill better than any other tool. I love it,” Wallace says. “And the name is hilarious.” Microplane 48060 Spice Mill Grater The question isn’t what this spice mill, from the same people behind the legendary grater, can do, but what can’t it do. It features the same blades that have made microplane graters essential among chefs — but they’re contained in a battery-free grinder. What’s more, the top of the spice mill features an airtight container for conveniently storing spices between grinds. “Everyone at MeMe’s uses this spice grinder,” Bill Clark of MeMe’s Diner in Brooklyn told us last year. “Behind the bar, it’s how nutmeg goes on our classic punch; I use it for baking, and [co-owner] Libby uses it in the kitchen. We are not gadget people, [but] this is worth making space for.” from Eater - All https://ift.tt/3fUgwNZ

http://easyfoodnetwork.blogspot.com/2020/07/from-strategist-most-ingenious-kitchen.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

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