Everything you need to know about zucchini vs cucumber located in one place. Learn about how each one is defined by the five senses, best storage, how it grows, its amazing nutritional value and recipe ideas for you! All of the pertinent details here, just for you, starting with what zucchini and cucumbers look like, and … Read more
The Main DifferenceAt a quick glance, some might think that Tahini Vs Sesame Paste are interchangeable. However, in many cases, one tiny little differentiating factor is what determines the significant difference between the two. Here’s the difference: Tahini is made from raw sesame seeds, but sesame paste is made from roasted or toasted sesame seeds. … Read more
A watched pot never boils? Well, put a cover on said pot and it will boil before you know it, even right before your very eyes. Putting a cover on a pot of water you’ve set to boil is one of those time- and energy-saving tricks that is so obvious that it just may take years … Read more
Pâte sablée is the richest of the French short pastry crusts. It is used to make sweet flans and tarts. A pâte sablée is made with butter, flour or powdered almonds, butter, egg, sugar and flavored with vanilla. It has more calories than a pâte brisée or pâte sucrée and the most flavor.
Once a prize kept under lock and key in wealthy households, sugar is now ubiquitous and comes in many forms. Most commercial sugar is made from cane or beet root. Here’s a look at the most common types of sugar used in the kitchen. Granulated white sugar: White sugar is highly refined and made from sugarcane … Read more
AOC stands for Appellation d’origine contrôlée, a controlled term of origin for French agricultural products such as wines, liqueurs, spirits, cheeses and butters. Roquefort became the first AOC-labeled cheese in 1925. AOC standards stipulate that products must come from designated geographical regions and adhere to traditional methods of production. Nevertheless, it’s not a perfect system: the … Read more
I’ve always found it helpful to break down certain dishes (vinaigrettes, marinades, stews and soups) into formulas. Of course, formulas are overly simplified. But once you get the formula down, you can modify it according to the ingredients you have on hand, the type of cuisine you want to explore, the season, or your mood. … Read more
Scampi is the Italian word for a prawn. It is also the name of an Italian-American dish called shrimp scampi that makes regular appearances on American restaurant menus and refers to broiled butterflied shrimp that have been brushed with garlic butter or oil (and sometimes a splash of white wine). American shrimp scampi is served over … Read more
For most dishes, eggplant needs to be sliced before it’s cooked. There are two basic cuts – rounds, which are great for almost every dish, and planks, which work particularly well for layered dishes like moussaka or vegetable lasagnas. When choosing eggplants, reach for the smallest ones you can find. Their flesh is usually more tender and … Read more
A purée is a thick, soft dish that’s made by pressing cooked foods through a sieve, or mixing them in a blender or food processor. Vegetable purées are either used as a base for soup — thinned with water or stock — or eaten as a side dish. Tomato purée, used for sauces and soups, is made by removing seeds … Read more