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Written by A.Zerello
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Tuesday, 18 October 2011 15:21 |
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Chefs and home cooks agree that the secret to fantastic biscuits is using the best ingredients and techniques. We’ve gathered a few expert opinions and compiled these easy baking tips for the best, most delicious biscuits.
Homemade baking powder Homemade baking powder is pure and contains no preservatives, which means it tastes and works better. To make, mix 2 parts cream of tartar with 1 part baking soda.
Use cold lard or butter No matter what your recipe calls for, make sure that the lard or butter is very cold before you start mixing the ingredients. This will make a lighter, flakier biscuit.
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Last Updated on Monday, 14 November 2011 16:01 |
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Written by L.Kennedy
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Wednesday, 05 October 2011 18:12 |
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Eating healthy doesn’t mean you need to break the bank. Here are tips on how to make your healthy foods go far.
Buy in-season. Modern technology allows us to grow crops in climates and at times they naturally would not thrive. However, the availability, price, and even flavor are usually best when fruits and veggies are grown in season. Stick to seasonal eating to avoid paying insane prices on a pint of strawberries in winter. Here are 13 fruits and veggies to buy this fall.
Go to farmers’ markets. When you buy direct from producers, prices are significantly cheaper and you can be sure of freshness. Plus, you’re supporting people in your own community. To find a farmers’ market nearby, visit LocalHarvest.org. Plus, 13 things you should know about farmer’s markets.
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Last Updated on Friday, 14 October 2011 22:54 |
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Written by A.Zerello
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Monday, 19 September 2011 11:03 |
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Quin-what? Pronounced “keen-wah,” this protein-packed grain is experiencing a moment in the spotlight and showing up on more restaurant menus and recipe sites than ever before. So just what is quinoa and how do you make it? Learn more below.
1. What is quinoa? Quinoa is actually a seed, rather than a grain, that can be traced back to ancient Peru. Packed with protein, quinoa contains every amino acid, and is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber.
2. How does it taste? Quinoa looks a bit like couscous and is as versatile as rice, but it has a richer, nuttier flavor than either of them. The seeds have a naturally bitter coating to deter birds that must be soaked off before preparing. Packaged quinoa has likely been pre-soaked, but be sure to read the fine print before cooking.
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Last Updated on Sunday, 25 September 2011 11:14 |
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Written by m.cameron
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Saturday, 17 September 2011 17:08 |
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Which do you crave more: fruits or vegetables? Most of the population falls into one of these categories, easily spotted by whether you prefer savory or sweet. Which are you? Take the quiz.
Vegetable lovers
Like: Bitter flavors and are more likely to try new things.
Habits: Veggie lovers would take a glass of red wine over dessert.
Interesting qualities: These people like to entertain and try new things. They are more likely to have dinner parties and cook nutritious meals.
Fruit lovers
Like: Sweeter foods.
Habits: They are more likely to take a look at the dessert menu.
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Last Updated on Thursday, 27 October 2011 19:14 |
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Written by A.Zerello
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Friday, 02 September 2011 17:07 |
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The idea of wine storage may evoke images of a vast cellar filled with dusty bottles of priceless vintage Bordeaux. But anyone with a few
bottles on hand at home can benefit from learning these five W’s of proper wine storage.
Who: Any serious collector worth his tannin will want to purchase a professional quality wine cooling system, which can cost upwards of $1,000. Everyone else, from weekend wine drinkers to armchair oenophiles, need only follow a few basic storage guidelines to preserve wine at its best without breaking the bank.
Why: Not every wine is designed to age for a decade or more. In fact, most wines are meant to be consumed much sooner—within a year or two after they hit the market. Still, like most items of quality, wine fairs best when stored with certain environmental factors in mind.
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Last Updated on Monday, 05 September 2011 19:36 |
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