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For starters, slice onions vertically. Photo courtesy Care2.com. An onion is a thing of beauty—until you slice into it and the fumes assault your eyes. But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion. Go vertical. Slice…
Continue reading “TIP OF THE DAY: 7 Tips For Slicing Onions”
A custom-flavored glass of tomato juice is a delicious drink. Photo by Ockra | IST. We love tomato juice as a drink (spicy Virgin Mary) and a cooking ingredient. Most people we know never buy it, unless they’re planning to serve Bloody Marys at a party. So today’s tip spans the wonderful world of…
Continue reading “TIP: Things To Do With Tomato Juice”
Beans are delicious, beans are healthful, beans are inexpensive protein, and we should all eat more beans. That’s beans made from scratch, not canned beans, which have a lot of sodium and a mushier texture. (But, let us hastily add: It’s better to eat canned beans than no beans). Beans can be added to green…
Continue reading “TIP OF THE DAY: How To Cook Beans”
What if you could study the science of cooking with some of the world’s best-known experts, in a Harvard online course? For free! You can, starting October 8th. One of the largest trends in education are MOOCs, Massive Open Online Courses. The concept is being led by Harvard University and the Massachusetts Institute of Technology,…
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Do your eggs crack cleanly, or deposit fragments of shell? Photo by Michael Lorenzo | SXC. The biggest frustration we have in the kitchen is getting fragments of egg shell out of cracked eggs. Some might say that if this is our biggest problem, we should consider ourselves lucky. But the frustration of trying…
Continue reading “TIP OF THE DAY: Removing Pieces Of Egg Shell”
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