The post Everything You Need to Know About Cooking With Garlic appeared first on foodisinthehouse.com.
]]>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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]]>The post You Have to Try This Tasty Cassoulet Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound of dried white beans (such as Great Northern or Cannellini), soaked overnight
- 8 ounces of slab bacon, diced
- 4 duck legs or chicken thighs
- 4 pork sausages (such as Toulouse or garlic sausage)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tin of diced tomatoes
- 2 cups of chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Bread crumbs (for topping)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat your oven to 300°F (150°C).In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it starts to render its fat and becomes crispy. Remove the bacon from the pot and set aside.
- In the same pot, brown the duck legs or chicken thighs on both sides until golden brown. Remove from the pot and set aside. Brown the pork sausages in the pot until they develop a rich color on all sides. Remove from the pot and set aside.
- In the same pot, sauté the chopped onion, minced garlic, diced carrots, and diced celery until they begin to soften, about 5-7 minutes. Return the cooked bacon, duck legs or chicken thighs, and pork sausages to the pot. Add the soaked and drained white beans, diced tomatoes (with their juices), chicken broth, bay leaves, dried thyme, salt, and pepper. Stir well to combine all the ingredients.
- Cover the pot and transfer it to the preheated oven. Bake for 3-4 hours, or until the beans are tender and the meats are fall-off-the-bone tender. Check the cassoulet occasionally and add more broth if needed to prevent it from drying out.
- Once the cassoulet is done, sprinkle bread crumbs over the top and return it to the oven for an additional 15-20 minutes, or until the bread crumbs are golden brown and crispy. Remove the cassoulet from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped parsley and serve hot, accompanied by crusty bread or a green salad.
- Enjoy the irresistible flavors and comforting warmth of cassoulet, savoring each bite as you transport yourself to the cozy kitchens of France. Bon appétit!
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]]>The post Have You Ever Made Kale And Kidney Bean Hummus Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tin of kidney beans, drained and rinsed
- 2 cups of kale leaves, stems removed and chopped
- 1/4 cup of tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- Pinch of black pepper
- Water (as needed for consistency)
- Optional garnishes: extra olive oil, chopped parsley, sesame seeds
(@pearfect.trio)Instructions:
- In a food processor, combine the kidney beans, chopped kale leaves, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend the ingredients until smooth and creamy, scraping down the sides of the food processor as needed.
- If the hummus is too thick, add water, 1 tablespoon at a time, until you reach your desired consistency. Taste the hummus and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Once the hummus reaches the desired consistency and flavor, transfer it to a serving bowl.
- Drizzle the top with a little extra olive oil and sprinkle with chopped parsley and sesame seeds for a decorative touch. Serve the kale and kidney bean hummus with your favorite dippers such as pita chips, sliced vegetables, or crackers. Enjoy this nutritious and flavorful dip as a snack, appetizer, or as a spread on sandwiches and wraps.
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]]>The post Important Things to Know About Cooking With Wine appeared first on foodisinthehouse.com.
]]>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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]]>The post The Main Differences Between Cooking and Baking appeared first on foodisinthehouse.com.
]]>Precision vs. Creativity
One of the biggest differences between cooking and baking is the degree of flexibility that each of them allows. Baking is comparable to a scientific experiment, requiring precise measurements and ratios of ingredients. Cooking, on the other hand, offers more room for improvisation. You can add a dash of this or a pinch of that without having to worry about compromising the integrity of the recipe.
Temperature Control
Temperature is an important aspect of getting any dish right, the requirements for baked goods are relatively standard, while cooking tends to offer a bit more wiggle room. The proper level of heat for the right amount of time can mean the difference between a cake that comes out fluffy, moist, and golden brown, and burnt-to-a-crisp cookies that are still liquidy inside. A dish cooked at the wrong temperature may be easier to rescue.
Time Management
As with measurements and temperature control, timing is everything when it comes to how a dish turns out. Cooking often involves heating ingredients in stages, and it’s a good idea to prepare all of your ingredients in advance so you can keep up with the recipe without letting anything burn. Baked goods are almost always heated in one go, though even a minute too long in the oven can lead to a dry, crumbly texture.
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]]>The post Substitutes for the Most Common Ingredients appeared first on foodisinthehouse.com.
]]>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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]]>The post Tips to Develop Your Own Recipes appeared first on foodisinthehouse.com.
]]>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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]]>The post How to Make Cooking into a Self-Care Practice appeared first on foodisinthehouse.com.
]]>Preparation
Before you even enter the kitchen, it’s important to choose a recipe that genuinely excites you. Cooking is much more fun when we’re creating something that we can look forward to eating, and research has shown that our bodies actually absorb more nutrients from food that we enjoy. Look through recipes until you find one that gets your mouth watering, and use your senses to choose ingredients that appeal to you as you shop.
Set the Scene
Once you’re ready to start cooking, create an atmosphere that feels calm and comfortable. Put on your favorite music, light a few candles, and pour yourself a drink to sip on as you cook. Focus on one task at a time, letting go of expectations and taking in the scents and sounds of your ingredients as your dish comes together.
Minimize Distractions
Like any self-care practice, the best way to make cooking feel emotionally nourishing is to set aside a dedicated time likely to be free of interruptions. Treat it as you would any other appointment—be on time, and avoid distractions such as checking your phone until you’ve finished. Eventually, this mentality will become automatic, and cooking as an act of self-care will feel like a ritual.
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]]>The post Easy Meal Ideas for Camping appeared first on foodisinthehouse.com.
]]>Couscous and Bean Salad
For this, you’ll want the kind of couscous that just requires boiling water added to it and being left for 5 minutes. In the meantime, open a tin of beans of your choice and place them in a bowl. Chop up some tomatoes, cucumber, and scallions. Add to the bowl along with the cooked couscous and mix well.
(@goodoldvegan)Pasta and Tinned Mackerel
You can sometimes find quick-cook pasta which only requires 3-5 minutes boiling. Add some chopped carrot to the pasta while cooking. Once cooked, add some tinned mackerel and sweet corn and stir through.
Scrambled Eggs
There’s a debate about whether eggs need to be in the fridge, but they can definitely manage for a few days at least. Bring along some bread rolls (these are handy to have while camping in general) and then serve with tomatoes and avocado.
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]]>The post A Simple Guide to the Most Popular Types of Olive Oil appeared first on foodisinthehouse.com.
]]>Virgin Olive Oil
Like its extra-virgin counterpart, virgin olive oil is derived from the first cold pressing of olives, but has a slightly higher acidity level and a milder flavor. While the quality of olives used to produce this type of oil is generally still good, it typically involves a broader range than what’s used to create extra-virgin olive oil. Use it in baked goods to add a subtle fruity flavor, over drizzle it over veggies when grilling or sautéing.
Extra-Virgin Olive Oil
As the highest quality olive oil, EVOO is extracted from the first press of freshly picked olives and undergoes minimal processing without chemicals or heat. The result is a robust, heart-healthy oil high in antioxidants and unsaturated fats. Its bold flavor and low acidity make extra-virgin olive oil the best choice for salads and other raw dishes, though it also makes a great finishing touch over soups.
Pure Olive Oil
Don’t let the name fool you—pure olive oil may sound totally natural, but it actually includes a blend of virgin and refined oils, the latter of which is processed using extensive heat and filtration. This type of oil is well-suited to cooking methods like grilling and frying, where its neutral flavor and high smoke point can prevent sticking without affecting taste.
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