cooking tips Archives - foodisinthehouse.com foodisinthehouse.com Wed, 03 Apr 2024 14:20:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png cooking tips Archives - foodisinthehouse.com 32 32 3 Reasons to Create Your Own Recipe Book https://foodisinthehouse.com/3-reasons-to-create-your-own-recipe-book/ Thu, 04 Apr 2024 08:21:00 +0000 https://foodisinthehouse.com/?p=28642 When you cook, you do more than just feed a growling stomach. Cooking is a rich experience that’s also about preserving traditions, exploring flavors, and expressing creativity in the kitchen. Crafting your own recipe book can be an awesome way to help, offering multiple benefits beyond just sharing recipes. Here are three great reasons for […]

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]]> When you cook, you do more than just feed a growling stomach. Cooking is a rich experience that’s also about preserving traditions, exploring flavors, and expressing creativity in the kitchen. Crafting your own recipe book can be an awesome way to help, offering multiple benefits beyond just sharing recipes. Here are three great reasons for it.

Preserve Family Heritage

Documenting your cherished family recipes in a recipe book ensures that culinary traditions are passed down through generations. Whether it’s grandma’s secret lasagna recipe or dad’s famous barbecue sauce, a recipe book immortalizes these culinary legacies for your family to enjoy for years to come.

Personalize Your Culinary Journey

Crafting your own recipe book allows you to curate a collection of recipes tailored to your taste preferences, dietary needs, and cooking skill level. You can experiment with ingredients, cooking techniques, and flavors, making each recipe uniquely yours.

Organized Kitchen Companion

Having all your favorite recipes neatly compiled in one place makes meal planning and grocery shopping a breeze. No more rummaging through drawers or scrolling through endless websites—your recipe book keeps everything conveniently at your fingertips.

So, next time you find yourself wondering what to make for lunch or scratching your head trying to remember exactly how much salt your legendary pasta sauce requires—take it as a hint and start your own recipe book. No time like the present!

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]]> Upgrade Your Homemade Pesto Sauce: 5 Pine Nut Swaps You’ll Love https://foodisinthehouse.com/upgrade-your-homemade-pesto-sauce-5-pine-nut-swaps-youll-love/ Wed, 03 Apr 2024 16:19:00 +0000 https://foodisinthehouse.com/?p=28641 Pine nuts are often the go-to when making pesto, but they tend to be rather pricey and aren’t always on hand. Diving into alternatives to pine nuts for your homemade pesto opens the door to both culinary creativity and practicality. Whether you’re on a budget, craving new flavors, or catering to dietary needs, trying out […]

The post Upgrade Your Homemade Pesto Sauce: 5 Pine Nut Swaps You’ll Love appeared first on foodisinthehouse.com.

]]> Pine nuts are often the go-to when making pesto, but they tend to be rather pricey and aren’t always on hand. Diving into alternatives to pine nuts for your homemade pesto opens the door to both culinary creativity and practicality. Whether you’re on a budget, craving new flavors, or catering to dietary needs, trying out different ingredients promises a surprisingly yummy adventure. Here are five delicious pine nut swaps for your homemade pesto sauce.

Cashews 

Creamy and dreamy, cashews are a stellar substitute for pine nuts in pesto. They blend like magic, adding richness and a hint of sweetness to your sauce.

Walnuts

Earthy with a touch of bitterness, walnuts bring a unique twist to traditional pesto. They’ll give your sauce a satisfying crunch and extra depth.

Almonds

Toasted almonds will bring a nutty flavor and fine crunch to your pesto party. They’re perfect especially if you’re into a milder taste.

Pistachios

Bold and vibrant, pistachios add a hint of sweetness and savory goodness to pesto. They’ll elevate your sauce with their unique flavor profile (plus, it’s super trendy to put them in everything right now).

Sunflower Seeds

Nut-free and budget-friendly, sunflower seeds are a solid alternative to pine nuts. They offer a slightly different texture but still bring creamy, flavorful vibes to your pesto.

The post Upgrade Your Homemade Pesto Sauce: 5 Pine Nut Swaps You’ll Love appeared first on foodisinthehouse.com.

]]> Everything You Need to Know About Cooking With Garlic https://foodisinthehouse.com/everything-you-need-to-know-about-cooking-with-garlic/ Sun, 24 Mar 2024 16:03:00 +0000 https://foodisinthehouse.com/?p=26222 Garlic is a staple ingredient in kitchens around the world, used to provide flavor in a variety of dishes such as soups, sauces, and pasta. With a distinctly pungent taste and nutty, spicy aroma, it has the potential to elevate even the most basic dish, transforming what was bland into an enticingly delicious culinary experience. […]

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]]> Garlic is a staple ingredient in kitchens around the world, used to provide flavor in a variety of dishes such as soups, sauces, and pasta. With a distinctly pungent taste and nutty, spicy aroma, it has the potential to elevate even the most basic dish, transforming what was bland into an enticingly delicious culinary experience. That said, the way that garlic is prepared will have a significant impact on how its flavor develops, and understanding the differences is key to achieving the results you desire. Keep reading for our guide to cooking with garlic.

Cutting for Flavor

When garlic cells are damaged, such as by cutting or chopping, they release a compound called allicin, which is responsible for the plant’s pungent aroma. If you prefer a stronger, more intense garlic taste, your best bet is to finely mince or grate your garlic. For a milder flavor, slice or chop the garlic into larger pieces. Crushed whole cloves will yield the most subtle flavor of all.

Let it Sit

Once you’ve chopped or minced your garlic, let it sit for about 10-15 minutes to allow the allicin time to develop. The longer it sits, the stronger the flavor will become, so if you’re after a more serious kick, you can leave your chopped garlic for up to an hour.

Tone it Down 

Allicin is a relatively unstable compound, and it’s easily destroyed with heat and acid. For recipes that require a milder garlic flavor, consider pre-cooking your garlic or tossing it with a little lemon juice before adding it to your dish. This will help to mellow out the taste and bring out a slight sweetness that will complement the other ingredients without overpowering them.

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]]> Have You Ever Heard of Pastina? https://foodisinthehouse.com/have-you-ever-heard-of-pastina/ Sat, 23 Mar 2024 12:17:14 +0000 https://foodisinthehouse.com/?p=28565 In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising. So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in […]

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]]> In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising.

So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.

Go Small or Go Home

One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.

Pasta for Dessert

One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.

On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.

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]]> Not All Hacks Are Created Equal: 5 Cooking Shortcuts to Avoid https://foodisinthehouse.com/not-all-hacks-are-created-equal-5-cooking-shortcuts-to-avoid/ Sat, 23 Mar 2024 08:07:00 +0000 https://foodisinthehouse.com/?p=28564 We’re all just modern-day superheroes trying to get everything done at once, right? But when it comes to cooking, some shortcuts do more harm than good. So, before you reach for that prepackaged solution, consider these five common cooking hacks to avoid (unless sad veggies and excess MSG are your thing, that is). Prepackaged Spice […]

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]]> We’re all just modern-day superheroes trying to get everything done at once, right? But when it comes to cooking, some shortcuts do more harm than good. So, before you reach for that prepackaged solution, consider these five common cooking hacks to avoid (unless sad veggies and excess MSG are your thing, that is).

Prepackaged Spice Blends

Sure, those pre-made spice mixes promise to add flavor in a flash, but they often come loaded with extra salt, preservatives, and who knows what else? Level up your seasoning game by opting for fresh herbs and spices – you won’t regret it.

Pre-Chopped Vegetables

It’s tempting to grab a bag of pre-chopped veggies for a quick stir-fry, but they’re often lacking in freshness and flavor. Take a few extra minutes to chop your own veggies for a meal that’s both satisfying and visually appealing.

Instant Flavor Enhancers

MSG-laden powdered soup mixes might add a burst of flavor, but they also come with a side of mystery ingredients. Get creative with natural flavor boosters like citrus zest and homemade broths.

Canned Sauces

When you’re in a hurry, canned sauces seem like a lifesaver. But let’s not ignore the sodium overload and artificial additives lurking inside. Opt for homemade versions or read labels carefully to find lower sodium options.

Pre-Made Doughs

While it’s tempting to skip the hassle of making dough from scratch, pre-made options often contain additives and preservatives. Channel your inner pastry chef and whip up your own dough for a homemade touch.

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]]> Baking With Brown Butter Will Transform Your Cookies https://foodisinthehouse.com/baking-with-brown-butter-will-transform-your-cookies/ Wed, 13 Mar 2024 08:45:00 +0000 https://foodisinthehouse.com/?p=27678 Have you been searching for a way to elevate your baking game? Brown butter might just be the secret ingredient. This nutty, caramelized wonder can transform your ordinary cookies into irresistible treats with a depth of flavor that’s simply unmatched. Let’s take a look at why.  The Magic of Brown Butter Brown butter is made by […]

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]]> Have you been searching for a way to elevate your baking game? Brown butter might just be the secret ingredient. This nutty, caramelized wonder can transform your ordinary cookies into irresistible treats with a depth of flavor that’s simply unmatched. Let’s take a look at why. 

The Magic of Brown Butter

Brown butter is made by gently cooking unsalted butter long enough to turn the milk solids brown while cooking out any water. This process imbues the butter with a rich, nutty flavor and a deep, toasty aroma. 

How it Changes the Cookie

When you incorporate brown butter into your cookie dough, it enhances the flavor profile dramatically. The nutty, caramel-like undertones of the brown butter complement the sweetness of the dough, creating a balance that is rich yet not overly sweet. The result is a cookie that tastes more sophisticated and layered.

How to Get Started

Using brown butter in your cookie recipes isn’t that complicated. Simply replace the regular melted butter in your recipe with an equal amount of brown butter. If you’re looking for a place to start, try brown butter in your favorite chocolate chip cookies. The nutty and toffee flavor will bring this classic to a new level. 

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]]> Important Things to Know About Cooking With Wine https://foodisinthehouse.com/important-things-to-know-about-cooking-with-wine/ Thu, 07 Mar 2024 16:01:00 +0000 https://foodisinthehouse.com/?p=28410 We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any […]

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]]> We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any recipe from good to great, enhancing flavor and aroma as well as tenderizing proteins. Having said that, it’s essential to choose the right variety for your dish and add it at the proper time. Read on to learn more.

Quality & Type

Potentially the most fundamental rule of cooking with wine is to never add a wine to your food that you wouldn’t drink on its own. The flavors will intensify as the alcohol evaporates, so choose a high-quality wine in a variety that will complement the rest of your dish. For example, dry white wines like Sauvignon Blanc work well in light dishes like seafood and risotto, while bold reds such as Merlot are more suited to hearty sauces.

Alcohol Content

You’ve probably heard that alcohol, whether it be wine or any other spirit, “cooks off”, but this is actually only partly true. Alcohol does evaporate when heated to 173 degrees Fahrenheit and above, but studies have shown that it takes about 3 hours to remove any and all traces—far too long for the majority of recipes. This isn’t necessarily a reason not to use it, but it is something to be aware of depending on who you’re cooking for.

Timing

The point at which you add wine to a recipe can make a big difference in how it turns out. Added too early, delicate wines may lose their subtlety, while any wine added too late can leave your dish with a harsh, bitter taste. In general, the best rule of thumb is to add wine early in the cooking process to deglaze the pan.

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]]> Essential Tips to Improve Your Baking https://foodisinthehouse.com/essential-tips-to-improve-your-baking/ Sat, 02 Mar 2024 12:53:00 +0000 https://foodisinthehouse.com/?p=28326 Baking is tricky. In many ways, it has much more in common with science than cooking in that even the simplest recipes require absolute precision. Something as small as an extra ¼ teaspoon of salt or stirring a batter for 30 seconds too long can totally change the way a product turns out. That said, […]

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]]> Baking is tricky. In many ways, it has much more in common with science than cooking in that even the simplest recipes require absolute precision. Something as small as an extra ¼ teaspoon of salt or stirring a batter for 30 seconds too long can totally change the way a product turns out. That said, we don’t mean to fearmonger, and in our experience, creating bakery-worthy treats that turn out perfectly every time is easy once you understand a few basic principles. Read on to learn more.

Weigh Your Ingredients

While you may be able to get away with using measuring utensils for liquid ingredients or those needed in small quantities, in general, portioning ingredients by weight using a scale is the best way to ensure your recipe comes out as intended. For example, the weight of one cup of flour can vary by over 50 grams, depending on how tightly it’s packed—potentially meaning the difference between a moist, tender cake and one that’s dense and dry.

Sift Dry Ingredients

Once you’ve measured your flour, along with any other necessary dry ingredients, it’s a good idea to pass them through a sifter to aerate them and remove any lumps. Sure, it may take an extra few minutes (and add another dish to the cleanup pile), but it can significantly improve the texture of your baked goods and give them a light, velvety crumb.

Temperature Matters

The temperature of your ingredients can also make a difference in how seamlessly they come together. When butter, eggs, and certain oils are too cold, they can coagulate and cause lumps to form in the batter, potentially affecting the product’s ability to rise. To promote emulsification and improve the final texture, allow these ingredients to come to room temperature before use.

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]]> Substitutes for the Most Common Ingredients https://foodisinthehouse.com/substitutes-for-the-most-common-ingredients/ Thu, 22 Feb 2024 16:55:00 +0000 https://foodisinthehouse.com/?p=28255 We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the […]

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]]> We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the entire dish. When time is of the essence and a trip to the store is not an option, we’ve got little choice but to work with what we’ve got. Fortunately, it’s usually possible to rescue a recipe by substituting other common household ingredients. Here are a few top swaps.

Soy Sauce

Soy sauce is often used to provide flavor and salt, especially in Asian dishes or those in need of a savory bite. Salt alone just isn’t the same, but in a pinch, Worcestershire sauce can be an effective substitute. Just mix ¼ cup of Worcestershire with about a tablespoon of water, then add the same amount to your recipe that you would have soy sauce.

Eggs

Eggs can serve a variety of purposes in cooking, so the most appropriate substitute for eggs will depend on what you’re making. For baked goods, half a banana or ¼ cup of unsweetened applesauce per egg will do the trick, while ¼ cup of silken tofu or 3 tablespoons of mayonnaise may be better for savory dishes.

Baking Powder

Fun fact: baking powder contains baking soda, but baking soda does not contain baking powder. The next time you find yourself fresh out of BP, know that you can easily make your own by blending 1 part baking soda with 2 parts cream of tartar or white vinegar. The combination of baking powder and acid generates carbon dioxide, which provides a leavening effect when added to baked goods.

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]]> Tips to Develop Your Own Recipes https://foodisinthehouse.com/tips-to-develop-your-own-recipes/ Wed, 14 Feb 2024 08:43:00 +0000 https://foodisinthehouse.com/?p=28178 When we think of creative outlets, most of us picture artistic activities like painting, music, or even flower arranging. True, cooking is considered a creative outlet by some, but in general, it’s viewed much more as a necessary life skill than a way to unwind or engage in self-expression. That said, it’s perfectly possible (and […]

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]]> When we think of creative outlets, most of us picture artistic activities like painting, music, or even flower arranging. True, cooking is considered a creative outlet by some, but in general, it’s viewed much more as a necessary life skill than a way to unwind or engage in self-expression. That said, it’s perfectly possible (and often quite fun) to get creative in the kitchen by learning to develop new recipes of your own. Read on for some tips to get you started. 

Start Small

If you’re just starting out and the idea of developing a recipe from scratch still feels a bit out of reach, begin by making small adjustments to an existing recipe you’ve tried before. See how these changes affect the taste, texture, and overall feel of the dish, then write down your findings to use as a reference. It’s also important to note that you should only make one change at a time so that if your recipe doesn’t turn out well, you’ll be able to pinpoint why.

Understand Ingredients

In well-developed recipes, every ingredient serves a purpose, and taking the time to understand how different types of ingredients work is an essential part of learning to create your own. Read up on how salt can be used to enhance some flavors while suppressing others, or why certain ratios are the standard for baked goods. The more you learn, the more you’ll be able to make choices that allow you to bring your ideas to life.

Take Notes

However you decide to approach recipe development, it’s a good idea to take detailed notes along the way. Sometimes even a quarter of a teaspoon can mean the difference between a successful recipe and having to start all over again, so write down your ingredients and process as you go, using precise measurements of quantity and time.

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]]> ersion="1.0" encoding="UTF-8"?> cooking tips Archives - foodisinthehouse.com foodisinthehouse.com Wed, 03 Apr 2024 14:20:43 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://foodisinthehouse.com/wp-content/uploads/2021/07/cropped-favicon_wp-32x32.png cooking tips Archives - foodisinthehouse.com 32 32 3 Reasons to Create Your Own Recipe Book https://foodisinthehouse.com/3-reasons-to-create-your-own-recipe-book/ Thu, 04 Apr 2024 08:21:00 +0000 https://foodisinthehouse.com/?p=28642 When you cook, you do more than just feed a growling stomach. Cooking is a rich experience that’s also about preserving traditions, exploring flavors, and expressing creativity in the kitchen. Crafting your own recipe book can be an awesome way to help, offering multiple benefits beyond just sharing recipes. Here are three great reasons for […]

The post 3 Reasons to Create Your Own Recipe Book appeared first on foodisinthehouse.com.

]]> When you cook, you do more than just feed a growling stomach. Cooking is a rich experience that’s also about preserving traditions, exploring flavors, and expressing creativity in the kitchen. Crafting your own recipe book can be an awesome way to help, offering multiple benefits beyond just sharing recipes. Here are three great reasons for it.

Preserve Family Heritage

Documenting your cherished family recipes in a recipe book ensures that culinary traditions are passed down through generations. Whether it’s grandma’s secret lasagna recipe or dad’s famous barbecue sauce, a recipe book immortalizes these culinary legacies for your family to enjoy for years to come.

Personalize Your Culinary Journey

Crafting your own recipe book allows you to curate a collection of recipes tailored to your taste preferences, dietary needs, and cooking skill level. You can experiment with ingredients, cooking techniques, and flavors, making each recipe uniquely yours.

Organized Kitchen Companion

Having all your favorite recipes neatly compiled in one place makes meal planning and grocery shopping a breeze. No more rummaging through drawers or scrolling through endless websites—your recipe book keeps everything conveniently at your fingertips.

So, next time you find yourself wondering what to make for lunch or scratching your head trying to remember exactly how much salt your legendary pasta sauce requires—take it as a hint and start your own recipe book. No time like the present!

The post 3 Reasons to Create Your Own Recipe Book appeared first on foodisinthehouse.com.

]]> Upgrade Your Homemade Pesto Sauce: 5 Pine Nut Swaps You’ll Love https://foodisinthehouse.com/upgrade-your-homemade-pesto-sauce-5-pine-nut-swaps-youll-love/ Wed, 03 Apr 2024 16:19:00 +0000 https://foodisinthehouse.com/?p=28641 Pine nuts are often the go-to when making pesto, but they tend to be rather pricey and aren’t always on hand. Diving into alternatives to pine nuts for your homemade pesto opens the door to both culinary creativity and practicality. Whether you’re on a budget, craving new flavors, or catering to dietary needs, trying out […]

The post Upgrade Your Homemade Pesto Sauce: 5 Pine Nut Swaps You’ll Love appeared first on foodisinthehouse.com.

]]> Pine nuts are often the go-to when making pesto, but they tend to be rather pricey and aren’t always on hand. Diving into alternatives to pine nuts for your homemade pesto opens the door to both culinary creativity and practicality. Whether you’re on a budget, craving new flavors, or catering to dietary needs, trying out different ingredients promises a surprisingly yummy adventure. Here are five delicious pine nut swaps for your homemade pesto sauce.

Cashews 

Creamy and dreamy, cashews are a stellar substitute for pine nuts in pesto. They blend like magic, adding richness and a hint of sweetness to your sauce.

Walnuts

Earthy with a touch of bitterness, walnuts bring a unique twist to traditional pesto. They’ll give your sauce a satisfying crunch and extra depth.

Almonds

Toasted almonds will bring a nutty flavor and fine crunch to your pesto party. They’re perfect especially if you’re into a milder taste.

Pistachios

Bold and vibrant, pistachios add a hint of sweetness and savory goodness to pesto. They’ll elevate your sauce with their unique flavor profile (plus, it’s super trendy to put them in everything right now).

Sunflower Seeds

Nut-free and budget-friendly, sunflower seeds are a solid alternative to pine nuts. They offer a slightly different texture but still bring creamy, flavorful vibes to your pesto.

The post Upgrade Your Homemade Pesto Sauce: 5 Pine Nut Swaps You’ll Love appeared first on foodisinthehouse.com.

]]> Everything You Need to Know About Cooking With Garlic https://foodisinthehouse.com/everything-you-need-to-know-about-cooking-with-garlic/ Sun, 24 Mar 2024 16:03:00 +0000 https://foodisinthehouse.com/?p=26222 Garlic is a staple ingredient in kitchens around the world, used to provide flavor in a variety of dishes such as soups, sauces, and pasta. With a distinctly pungent taste and nutty, spicy aroma, it has the potential to elevate even the most basic dish, transforming what was bland into an enticingly delicious culinary experience. […]

The post Everything You Need to Know About Cooking With Garlic appeared first on foodisinthehouse.com.

]]> Garlic is a staple ingredient in kitchens around the world, used to provide flavor in a variety of dishes such as soups, sauces, and pasta. With a distinctly pungent taste and nutty, spicy aroma, it has the potential to elevate even the most basic dish, transforming what was bland into an enticingly delicious culinary experience. That said, the way that garlic is prepared will have a significant impact on how its flavor develops, and understanding the differences is key to achieving the results you desire. Keep reading for our guide to cooking with garlic.

Cutting for Flavor

When garlic cells are damaged, such as by cutting or chopping, they release a compound called allicin, which is responsible for the plant’s pungent aroma. If you prefer a stronger, more intense garlic taste, your best bet is to finely mince or grate your garlic. For a milder flavor, slice or chop the garlic into larger pieces. Crushed whole cloves will yield the most subtle flavor of all.

Let it Sit

Once you’ve chopped or minced your garlic, let it sit for about 10-15 minutes to allow the allicin time to develop. The longer it sits, the stronger the flavor will become, so if you’re after a more serious kick, you can leave your chopped garlic for up to an hour.

Tone it Down 

Allicin is a relatively unstable compound, and it’s easily destroyed with heat and acid. For recipes that require a milder garlic flavor, consider pre-cooking your garlic or tossing it with a little lemon juice before adding it to your dish. This will help to mellow out the taste and bring out a slight sweetness that will complement the other ingredients without overpowering them.

The post Everything You Need to Know About Cooking With Garlic appeared first on foodisinthehouse.com.

]]> Have You Ever Heard of Pastina? https://foodisinthehouse.com/have-you-ever-heard-of-pastina/ Sat, 23 Mar 2024 12:17:14 +0000 https://foodisinthehouse.com/?p=28565 In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising. So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in […]

The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.

]]> In the realm of pasta, there’s a hidden gem that often flies under the radar—pastina (literally meaning “little pasta” in ‘Italien). It’s tiny, but extremely promising.

So, what exactly is pastina? Tiny, bead-like pasta shapes that are perfect for soups, broths, and even creamy risottos. From tiny stars to small round balls, pastina comes in various shapes and sizes, each offering its own unique texture and flavor.

Go Small or Go Home

One of the best things about pastina is its quick cooking time, making it ideal for busy weeknight dinners or comforting bowls of soup on cold evenings. Whether you’re craving a classic chicken noodle soup or a rich minestrone, pastina is the perfect addition to your recipe.

Pasta for Dessert

One of the cool things about pastina is, it isn’t just limited to savory dishes. Pastina also shines in sweet treats, and one of the popular ways of making it is by cooking it with milk and sugar. With its ability to absorb flavors and add a satisfying texture, it’s somewhat of a culinary chameleon.

On your next visit to the supermarket, look for pastina when you reach the pasta aisle! Give it a try and prepare to be pleasantly surprised by its deliciously versatile nature.

The post Have You Ever Heard of Pastina? appeared first on foodisinthehouse.com.

]]> Not All Hacks Are Created Equal: 5 Cooking Shortcuts to Avoid https://foodisinthehouse.com/not-all-hacks-are-created-equal-5-cooking-shortcuts-to-avoid/ Sat, 23 Mar 2024 08:07:00 +0000 https://foodisinthehouse.com/?p=28564 We’re all just modern-day superheroes trying to get everything done at once, right? But when it comes to cooking, some shortcuts do more harm than good. So, before you reach for that prepackaged solution, consider these five common cooking hacks to avoid (unless sad veggies and excess MSG are your thing, that is). Prepackaged Spice […]

The post Not All Hacks Are Created Equal: 5 Cooking Shortcuts to Avoid appeared first on foodisinthehouse.com.

]]> We’re all just modern-day superheroes trying to get everything done at once, right? But when it comes to cooking, some shortcuts do more harm than good. So, before you reach for that prepackaged solution, consider these five common cooking hacks to avoid (unless sad veggies and excess MSG are your thing, that is).

Prepackaged Spice Blends

Sure, those pre-made spice mixes promise to add flavor in a flash, but they often come loaded with extra salt, preservatives, and who knows what else? Level up your seasoning game by opting for fresh herbs and spices – you won’t regret it.

Pre-Chopped Vegetables

It’s tempting to grab a bag of pre-chopped veggies for a quick stir-fry, but they’re often lacking in freshness and flavor. Take a few extra minutes to chop your own veggies for a meal that’s both satisfying and visually appealing.

Instant Flavor Enhancers

MSG-laden powdered soup mixes might add a burst of flavor, but they also come with a side of mystery ingredients. Get creative with natural flavor boosters like citrus zest and homemade broths.

Canned Sauces

When you’re in a hurry, canned sauces seem like a lifesaver. But let’s not ignore the sodium overload and artificial additives lurking inside. Opt for homemade versions or read labels carefully to find lower sodium options.

Pre-Made Doughs

While it’s tempting to skip the hassle of making dough from scratch, pre-made options often contain additives and preservatives. Channel your inner pastry chef and whip up your own dough for a homemade touch.

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]]> Baking With Brown Butter Will Transform Your Cookies https://foodisinthehouse.com/baking-with-brown-butter-will-transform-your-cookies/ Wed, 13 Mar 2024 08:45:00 +0000 https://foodisinthehouse.com/?p=27678 Have you been searching for a way to elevate your baking game? Brown butter might just be the secret ingredient. This nutty, caramelized wonder can transform your ordinary cookies into irresistible treats with a depth of flavor that’s simply unmatched. Let’s take a look at why.  The Magic of Brown Butter Brown butter is made by […]

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]]> Have you been searching for a way to elevate your baking game? Brown butter might just be the secret ingredient. This nutty, caramelized wonder can transform your ordinary cookies into irresistible treats with a depth of flavor that’s simply unmatched. Let’s take a look at why. 

The Magic of Brown Butter

Brown butter is made by gently cooking unsalted butter long enough to turn the milk solids brown while cooking out any water. This process imbues the butter with a rich, nutty flavor and a deep, toasty aroma. 

How it Changes the Cookie

When you incorporate brown butter into your cookie dough, it enhances the flavor profile dramatically. The nutty, caramel-like undertones of the brown butter complement the sweetness of the dough, creating a balance that is rich yet not overly sweet. The result is a cookie that tastes more sophisticated and layered.

How to Get Started

Using brown butter in your cookie recipes isn’t that complicated. Simply replace the regular melted butter in your recipe with an equal amount of brown butter. If you’re looking for a place to start, try brown butter in your favorite chocolate chip cookies. The nutty and toffee flavor will bring this classic to a new level. 

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]]> Important Things to Know About Cooking With Wine https://foodisinthehouse.com/important-things-to-know-about-cooking-with-wine/ Thu, 07 Mar 2024 16:01:00 +0000 https://foodisinthehouse.com/?p=28410 We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any […]

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]]> We love cooking with wine as much as the next guy, and as the old cliche goes, sometimes we even put it in the food (ba dum tss!) All jokes aside, vino is good for so much more than just getting a buzz on after a long day. A small splash can take almost any recipe from good to great, enhancing flavor and aroma as well as tenderizing proteins. Having said that, it’s essential to choose the right variety for your dish and add it at the proper time. Read on to learn more.

Quality & Type

Potentially the most fundamental rule of cooking with wine is to never add a wine to your food that you wouldn’t drink on its own. The flavors will intensify as the alcohol evaporates, so choose a high-quality wine in a variety that will complement the rest of your dish. For example, dry white wines like Sauvignon Blanc work well in light dishes like seafood and risotto, while bold reds such as Merlot are more suited to hearty sauces.

Alcohol Content

You’ve probably heard that alcohol, whether it be wine or any other spirit, “cooks off”, but this is actually only partly true. Alcohol does evaporate when heated to 173 degrees Fahrenheit and above, but studies have shown that it takes about 3 hours to remove any and all traces—far too long for the majority of recipes. This isn’t necessarily a reason not to use it, but it is something to be aware of depending on who you’re cooking for.

Timing

The point at which you add wine to a recipe can make a big difference in how it turns out. Added too early, delicate wines may lose their subtlety, while any wine added too late can leave your dish with a harsh, bitter taste. In general, the best rule of thumb is to add wine early in the cooking process to deglaze the pan.

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]]> Essential Tips to Improve Your Baking https://foodisinthehouse.com/essential-tips-to-improve-your-baking/ Sat, 02 Mar 2024 12:53:00 +0000 https://foodisinthehouse.com/?p=28326 Baking is tricky. In many ways, it has much more in common with science than cooking in that even the simplest recipes require absolute precision. Something as small as an extra ¼ teaspoon of salt or stirring a batter for 30 seconds too long can totally change the way a product turns out. That said, […]

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]]> Baking is tricky. In many ways, it has much more in common with science than cooking in that even the simplest recipes require absolute precision. Something as small as an extra ¼ teaspoon of salt or stirring a batter for 30 seconds too long can totally change the way a product turns out. That said, we don’t mean to fearmonger, and in our experience, creating bakery-worthy treats that turn out perfectly every time is easy once you understand a few basic principles. Read on to learn more.

Weigh Your Ingredients

While you may be able to get away with using measuring utensils for liquid ingredients or those needed in small quantities, in general, portioning ingredients by weight using a scale is the best way to ensure your recipe comes out as intended. For example, the weight of one cup of flour can vary by over 50 grams, depending on how tightly it’s packed—potentially meaning the difference between a moist, tender cake and one that’s dense and dry.

Sift Dry Ingredients

Once you’ve measured your flour, along with any other necessary dry ingredients, it’s a good idea to pass them through a sifter to aerate them and remove any lumps. Sure, it may take an extra few minutes (and add another dish to the cleanup pile), but it can significantly improve the texture of your baked goods and give them a light, velvety crumb.

Temperature Matters

The temperature of your ingredients can also make a difference in how seamlessly they come together. When butter, eggs, and certain oils are too cold, they can coagulate and cause lumps to form in the batter, potentially affecting the product’s ability to rise. To promote emulsification and improve the final texture, allow these ingredients to come to room temperature before use.

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]]> Substitutes for the Most Common Ingredients https://foodisinthehouse.com/substitutes-for-the-most-common-ingredients/ Thu, 22 Feb 2024 16:55:00 +0000 https://foodisinthehouse.com/?p=28255 We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the […]

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]]> We’ve all been there—right in the middle of preparing a recipe, past the point of no return, only to discover that we’re missing one of the ingredients. Sometimes, it’s fine to just leave it out, but in general, every ingredient serves a purpose, and to omit even one can throw off the balance of the entire dish. When time is of the essence and a trip to the store is not an option, we’ve got little choice but to work with what we’ve got. Fortunately, it’s usually possible to rescue a recipe by substituting other common household ingredients. Here are a few top swaps.

Soy Sauce

Soy sauce is often used to provide flavor and salt, especially in Asian dishes or those in need of a savory bite. Salt alone just isn’t the same, but in a pinch, Worcestershire sauce can be an effective substitute. Just mix ¼ cup of Worcestershire with about a tablespoon of water, then add the same amount to your recipe that you would have soy sauce.

Eggs

Eggs can serve a variety of purposes in cooking, so the most appropriate substitute for eggs will depend on what you’re making. For baked goods, half a banana or ¼ cup of unsweetened applesauce per egg will do the trick, while ¼ cup of silken tofu or 3 tablespoons of mayonnaise may be better for savory dishes.

Baking Powder

Fun fact: baking powder contains baking soda, but baking soda does not contain baking powder. The next time you find yourself fresh out of BP, know that you can easily make your own by blending 1 part baking soda with 2 parts cream of tartar or white vinegar. The combination of baking powder and acid generates carbon dioxide, which provides a leavening effect when added to baked goods.

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]]> Tips to Develop Your Own Recipes https://foodisinthehouse.com/tips-to-develop-your-own-recipes/ Wed, 14 Feb 2024 08:43:00 +0000 https://foodisinthehouse.com/?p=28178 When we think of creative outlets, most of us picture artistic activities like painting, music, or even flower arranging. True, cooking is considered a creative outlet by some, but in general, it’s viewed much more as a necessary life skill than a way to unwind or engage in self-expression. That said, it’s perfectly possible (and […]

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]]> When we think of creative outlets, most of us picture artistic activities like painting, music, or even flower arranging. True, cooking is considered a creative outlet by some, but in general, it’s viewed much more as a necessary life skill than a way to unwind or engage in self-expression. That said, it’s perfectly possible (and often quite fun) to get creative in the kitchen by learning to develop new recipes of your own. Read on for some tips to get you started. 

Start Small

If you’re just starting out and the idea of developing a recipe from scratch still feels a bit out of reach, begin by making small adjustments to an existing recipe you’ve tried before. See how these changes affect the taste, texture, and overall feel of the dish, then write down your findings to use as a reference. It’s also important to note that you should only make one change at a time so that if your recipe doesn’t turn out well, you’ll be able to pinpoint why.

Understand Ingredients

In well-developed recipes, every ingredient serves a purpose, and taking the time to understand how different types of ingredients work is an essential part of learning to create your own. Read up on how salt can be used to enhance some flavors while suppressing others, or why certain ratios are the standard for baked goods. The more you learn, the more you’ll be able to make choices that allow you to bring your ideas to life.

Take Notes

However you decide to approach recipe development, it’s a good idea to take detailed notes along the way. Sometimes even a quarter of a teaspoon can mean the difference between a successful recipe and having to start all over again, so write down your ingredients and process as you go, using precise measurements of quantity and time.

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