Category: basically / techniques

diet-eat.net – Homemade Sour Mix Is Your Ticket to Happy Hour Bliss

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. “Who wants a cocktail?” is an offer that

diet-eat.net – How to Cook Swordfish | Bon Appétit

Swordfish—stay with me here—is like the perfect plain white t-shirt. A quiet and unassuming part of your rotation, it doesn’t demand any special treatment. It can be dressed up or down, equally suitable (with the right accessories) at a fancy dinner party or sweaty backyard barbecue. It goes with just about everything in your closet

diet-eat.net – The Secret to Foolproof Seafood? Steep It, Don’t Cook It

I’m a dad and a chef, which means I’m busy and, truthfully, a little absent-minded. So whether I’m cooking at home for my family or at work in my restaurant kitchen, I gravitate towards simple techniques that are forgiving and hard to screw up. Steeping fish is at the top of that list. Many fish

diet-eat.net – This BLT Sandwich Is for (Lettuce) Lovers

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. This sandwich is so easy to make it

diet-eat.net – Mojo Picon Is the Spicy, Garlicky Sauce That Will Enliven Nearly Any Bland Ingredient

And yeah, a mortar and pestle is the key to mojo magic. I tried a version in a blender and, while it technically works, it also tends to oversimplify the sauce. You can still make mojo in a blender—just be careful to stop mixing before the sauce becomes completely smooth. A little texture is your

diet-eat.net – Freeze-Dried Fruit Adds Huge Fruit Flavor to Baked Goods and Desserts, From Cookies to Ice Cream

When I crave the zing and zest of summer desserts but I don’t have access to fresh fruit, I turn to the freeze-dried versions. These weightless, dehydrated fruit pieces span all seasonal produce, from dragon fruit to raspberry, and pack a super-concentrated, all-natural flavor without introducing additional moisture. My mom understood the draw of freeze-dried

diet-eat.net – How to Cut an Onion, With Videos for Thinly Slicing, Dicing, and Cutting Into Rings

Cutting an onion can feel like trying to escape a maze, blindfolded. One wrong turn—or slice—can send you swiftly down the wrong path. And then there are all of the different verbs—you can slice an onion, chop an onion, dice an onion, cut an onion…. What is all what?!  We say: Enough already! Let these

diet-eat.net – Make Caramelized Onions in the Oven, Save Yourself From Stirring and Sweating

I don’t love babysitting (to those I’ve babysat: it’s not you, it’s me!), which is why I rarely make caramelized onions on the stovetop. The process, while rewarding and worthwhile, takes vigilance, patience, and optimism—three virtues I cannot claim on any given weeknight (or, um, any day of the year). What I can do with

diet-eat.net – How to Cut Onions Without Crying Like a Baby

Before we get into how to cut onions without crying, let’s discuss why onions make us cry in the first place. As onions grow they absorb sulfur from the soil and convert it to amino acids. When their cells are damaged (i.e., when the onion is sliced), those acids come into contact with enzymes that

diet-eat.net – All About Eggs! How to Buy Them, Boil Them, Fry Them, Scramble Them, and Bake With Them

Eggs are an ingredient with superpowers: They’re versatile, adaptable, and transformative, all contained in little packages. But how much do you really know about that carton in your fridge?  Did you know, for example, that the hue of the eggshell—white, blue, green, or, the most common, brown—is determined by the breed of hen it came

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