In an effort to reduce food waste and to provide a useful ingredient for vegetarian and vegan recipes aquafaba was born. The word is derived from Latin and literally means water and bean. Aquafaba is exactly that, the liquid you normally drain off from canned beans. One 15-ounce can of beans will contain about a … Read More
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From an ecological and water conservation perspective, boiling a large pot of water and then dumping most of the water down the drain is pretty wasteful. Since most Americans eat close to 25 pounds of pasta each year, reducing the water or shortening the cooking time could be a huge conservation step. Harold McGee, who … Read More
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High in fiber and rich in minerals, brown rice is a better choice. Look for quick cooking and frozen options to cut cooking time. Use Greek yogurt to substitute for sour cream in recipes or to top baked potatoes or tacos. Cook cereal, like oatmeal, with skim milk instead of water to get a calcium … Read More
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Blanching is the process of quickly cooking fresh vegetables in boiling water or steam. It is recommended if you are going to freeze fresh vegetables. Blanching slows or stops the action of enzymes in vegetables that cause the loss of flavor, color and texture. It also rids the vegetables of surface organisms, brightens the color, … Read More
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We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think. Trying different cooking oils not only adds new tastes but they provide a different nutrition profile than the oil you typically use. All these brands are healthy alternatives to traditional choices and worth a try. … Read More
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It’s been estimated that 50% of vitamins are lost in cooking. There are things you can do to lessen the loss. Microwaving is the kindest to vitamins – short cooking time, moderate heat and little water. Steaming is a close second. Stir-frying is also gentler on vitamins because it cuts down on water and vegetables … Read More
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Alcohol adds flavor to recipes and tenderizes meats, but the substitutes recommended below can do the same. • For white wine, use an equal amount of white grape juice, apple juice or nonalcoholic wine. For every cup of marinade use ¾ cup juice + 2 tablespoons white wine vinegar or 2 tablespoons lemon juice. • … Read More
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According to a new statistics from the UN Food and Argiculture Organization, roughly one-third of the world’s food supply is lost or wasted. At a time when land, water and energy resources needed to feed a global population of 6.9 billion are increasingly limited, this loss is staggering. In developed countries, like the US, food … Read More
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Alcohol adds flavor to recipes and tenderizes meats, but the substitutes recommended below can do the same. • For white wine, use an equal amount of white grape juice, apple juice or nonalcoholic wine. For every cup of marinade use ¾ cup juice + 2 tablespoons white wine vinegar or 2 tablespoons lemon juice. • … Read More
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