If the “Poppies,” line from The Wizard Of Oz has scared you away from them, you may need to find a substitute for poppy seeds. Of course, there are far more practical reasons you will need to find a substitute: you don’t have any, they’ve gone bad, or you just don’t like their taste.
Posts Tagged ‘gastronomy’
You’ve probably heard of Jamaican pum-pum yam and are interested in how to make it. Pum-pum yam is a type of yellow yam. It is called a “pum pum” because it looks like a certain part of a woman’s body that is nicknamed the pum pum in some parts of Jamaica.
What is a good chicken cordon bleu side dish? The beautiful combination of chicken, ham, and cheese is such a good one, but what really brings out those flavors? The tenderness of the chicken, the smoothness of the ham, and the milky mozzarella, all wrapped in crispy breadcrumbs, gives you all of the texture that you need, so that isn’t part of the question here.
If you’re like me (a dessert aficionado), you probably have experienced a scenario wherein you have tons of leftover ricotta from your recipes with no idea on how and where to store it. How long will ricotta last in the fridge? Can you safely freeze ricotta? These are just some of the questions that went through my mind when I was left with a bowlful of excess ricotta from a cheesecake recipe I was making.
Vanilla is one of the finest of the flavors. Vanilla is beloved by taste enthusiasts for the smooth and sweetly mellow flavor it adds to foods and beverages. A dash of vanilla can make any baked item more flavorful. There are many different forms of vanilla. You can find vanilla extract, vanilla bean, vanilla bean paste, and vanilla flavor at the grocery store. All of them may be used for baking or cooking.
If this is your first time dabbling with British cuisine, lamb shank is the perfect dish to start with. British cuisine includes simple dishes you can prepare with as much or as little of flavor you want. Lamb shanks give you an opportunity to explore with different spices, and fresh herbs you ca 5n find in your garden or local market.
Discovering Sous Vide
As a child, I used to dislike octopus. It tasted fine, of course, but the way it felt in my mouth was always too chewy. It was like eating an eraser. A cooked eraser, mind you, and one that was breaded and fried and dipped in some sort of sauce, but an eraser nonetheless. Not my favorite.
Honestly, the first time I encountered duck tongues, it was with a lot of surpise and confusion. “Ducks have tongues?!” my mind went as I poked the very alien looking organs on the bamboo platter. “And we can eat them?!”
Being a cook starts when you buy your food. If you’ve ever cooked a cheap steak and been disappointed by the results or eaten a cooking apple raw you definitely know that inferior ingredients can ruin a recipe. Mealy tomatoes can be harder to spot at the store, but they’re another thing that you should avoid when you can.
Tomato puree and tomato paste are the basis for a wide variety of recipes. Tomato puree is the prepared tomato pulp from which tomato sauce and tomato paste are made. Canned tomatoes and tomato sauce can be juicier or even chunky, but tomato puree has been carefully pulped and the seeds removed. Tomato Paste is that same puree cooked down to a quintessential thickness. We take a deep dive into tomato puree vs paste, and how they are prepared.