Author: Ricardo Davis

Hello! My name is Ricardo Davis and I'm a food blogger. I'm not a professional cook, but that doesn't mean I don't have some good strategies and ideas. There are a lot of simple and practical things on the site about heating, freezing, dehydrating and so on. It was written by chefs, food experts, home cooks, and me.

KFC Pot Pie: A Mouthwatering Recipe to Master

Ricardo Davis

List of pertinent information about KFC Pot Pie:

– KFC is offering its Chicken Pot Pie for $5 for a limited time.
– The pot pie has been a staple menu item for almost 30 years.
– It is made with diced potatoes, peas, carrots, and KFC’s famous fried chicken, baked in a flaky crust.
– The $5 offer is available in-store, online, or on KFC’s mobile app.
– A copycat recipe for KFC Chicken Pot Pie is provided in the article.
– The recipe can be made in individual servings, large bowls, or a 9-inch pie.
– The KFC pot pie does not have a bottom crust, but a puff pastry crust can be used for the top crust.
– Suggestions for adding favorite vegetables and varying the herbs are provided.
– A tip for achieving a golden-brown sheen on the crust by brushing an egg mixture over it before baking is given.
– Serving suggestions include consuming the pot pie as a standalone meal or with side dishes such as salad, roasted veggies, or German potato salad.
– The article does not provide any facts, stats, or figures about KFC Pot Pie except for the nutritional information of a homemade version.
– The recipe recommends using puff pastry sheets for the crust and filling oven-safe bowls or ramekins with the chicken pot pie filling.
– The filling is described as rich and creamy and can be made with milk or cream.
– Additional vegetables such as corn or green beans can be added to the filling.
– Optionally, an egg wash can be used on the crust for a golden sheen.
– KFC does not have a bottom crust on their chicken pot pie, but a refrigerated pie crust can be used as a substitute if desired.
– The recipe can make 4-6 individual pot pies or 2 large bowls, or a 9-inch pie.
– The estimated nutritional information for one serving of the pot pie is provided, including calories, carbohydrates, protein, fat, saturated fat, cholesterol, sodium, sugar, fiber, calcium, and iron.
– The nutritional information may vary depending on the ingredients used and portion sizes.

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Is white wine vinegar the same as white vinegar? Unraveling the differences, uses, and flavor profiles

Ricardo Davis

White wine vinegar is not the same as white vinegar. White wine vinegar is made by fermenting wine, while white vinegar is made from water and acetic acid. White wine vinegar is made from grapes and takes up to six months to ferment. White vinegar can be made by adding acetic acid to water or grain alcohol, such as vodka.

White wine vinegar can have a light golden color and cloudiness, while white vinegar is clear. White wine vinegar has a milder smell than white vinegar, but both have intense flavors.

White wine vinegar and white vinegar are not the same and cannot be equally substituted for cooking or cleaning. White wine vinegar has a softer, mellower flavor while white vinegar is sour and sharper. White wine vinegar has a fruity aroma derived from grapes, while white vinegar has a sharp, sour, and intense odor.

White vinegar is commonly used as a cleaning product, particularly for removing water scale. White wine vinegar is primarily used in the kitchen and can be used as a base for dressings and sauces, to repel ants, reduce swelling in the intestines, and remove the smell of onions from hands.

White vinegar is more versatile and can be used as a leavening agent, tenderize seafood and meats, remove stains from fabrics, and clean windows.

White wine vinegar is highly concentrated with trace minerals such as iron, magnesium, phosphorus, and potassium. It slows down the digestive process, making one feel full sooner and potentially consuming fewer calories. It adds flavor to dressings without adding cholesterol. White wine vinegar contains grape polyphenols, which are natural antioxidants.

White vinegar has anti-microbial properties that can help keep fungi, warts, and ear infections away. It can also slow digestion, leading to longer satiety and less snacking.

The most notable health benefit of white vinegar is its ability to moderate insulin levels and blood sugar. It can aid in lowering cholesterol and weight. Additionally, white vinegar has antibacterial qualities that can be helpful for a dry, itchy scalp.

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Is a burger a sandwich? The fascinating debate!

Ricardo Davis

List of Pertinent Information:

– The article discusses the differences between a burger and a sandwich.
– A sandwich is prepared by fixing greens and meat between two flatbread slices.
– A burger is prepared by putting the dressing between a sliced bun.
– A sandwich requires little or no cooking.
– A burger requires frying the meat and heating the bun.
– The shape of a sandwich can vary.
– A burger is usually cylindrical.
– The article promotes a sandwich shop in Fairfield, Connecticut, and mentions catering services are available.
– The National Hot Dog and Sausage Council stated in 2015 that a hot dog is not a sandwich and called it a separate category.
– Nathan’s Famous, a hot dog company, agrees and also states that a hot dog is not a sandwich.
– Hot dog buns are typically not cut in half.
– Some believe that a hot dog qualifies as a sandwich once paired with bread.
– Portillo’s, a famous hot dog spot in Chicago, believes their hot dogs belong in a category of their own.
– There is no official conclusion on whether a hot dog is a sandwich.

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Seafood Boiler: A Guide to Delicious Seafood Preparation

Ricardo Davis

List of Pertinent Information about Seafood Boiler:
– The article discusses a 30 qt. Boil Fry Steam Kit
– The kit includes a 30 qt. aluminum pot with a patented twist and drain design
– It also includes a 10 qt. pan
– The pot can be used for boiling, frying, and steaming seafood
– The pot is big enough to cook a large amount of food for a neighborhood feast
– The pan is the perfect size for frying and cooking smaller dishes like chicken wings and French fries
– The kit is designed for outdoor cooking
– The kit is built to last

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How to Eat Chicken Feet: A Guide to Traditional Cuisine

Ricardo Davis

List of Pertinent Steps on How to Eat Chicken Feet:

1. Soak the chicken feet in hot water for 30 seconds to remove the skin and nails.
2. Combine the feet with salt, sugar, soy sauce, and garlic in a sauté pan.
3. Simmer the feet in the sauté pan for 2 hours.
4. Use chopsticks or hands for better grip while eating.
5. Bite off each joint before sucking the meat off the bone.
6. Gnaw at the chicken feet until only the bones remain.
7. Suck the skin and flavor from the toes.

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Can You Eat Raw Corn? Unveiling the Myths and Benefits!

Ricardo Davis

– Raw corn can be delicious to eat
– Corn is rich in potassium, iron, and protein
– Sweet corn is the variety that can be eaten raw
– Dent corn should be cooked
– Wash the corn thoroughly before eating
– Raw corn can be enjoyed straight from the cob
– Raw corn can be used in summer salads, salsa, chilled corn soup, and crab cakes
– Raw corn can be sprinkled over or added to vegan ice cream
– Combining raw corn with bell pepper increases vitamin C
– Combining raw corn with cooked beans provides a complete protein
– Raw corn is considered healthy and tasty when sourced fresh and cleaned thoroughly.

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Slushy Maker: Discover the Secrets to Delicious Frozen Delights

Ricardo Davis

– Slushy Maker
– Device
– Frozen slushies
– Family
– Easy to use
– Chill in the freezer
– Pour drink of choice
– Squeezes silicone cup
– Removable dome lid
– Reusable spoon-straw
– Rapid freeze technology
– No ice required
– Non-toxic
– BPA-free
– Customization of flavors
– Can be used with chilled beverages
– Wash and refreeze for future use
– Pre-chilled drinks
– Difficulty with hot or room temperature liquids
– Diet soda and dairy products can be used
– Alcohol can be added to pre-made slushy
– Not recommended for large amounts of slushy
– No information about slushy maker in the article.

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What is Bavette Steak? A Delectable and Savory Culinary Delight

Ricardo Davis

– Bavette steak is a lesser-known name for flank steak.
– It is commonly used in dishes like stir-fries, fajitas, and salads.
– It is beefy and rich in flavor, but can be tougher than other cuts of meat.
– It is often cheaper due to its common usage.
– Only about 2 to 4 pounds of bavette steak can be found in each cow.
– It may be harder to find in smaller towns, but specialty butchers and online meat suppliers may have it.
– It should be cooked to a tender and juicy texture, and overcooking can ruin it.
– Bringing the steak to room temperature before cooking is recommended.
– Excess fat should be trimmed before cooking.
– Pan-frying or grilling are recommended cooking methods.
– Marinades and dry rubs can enhance flavor.
– The bavette steak should be cooked quickly at high temperatures to a medium-rare state.
– It takes approximately 2 to 3 minutes on each side to cook the bavette steak.
– The USDA recommends that beef reach a temperature of 145℉ (63°C) before consuming, but restaurants often serve it at 130℉ (37°C).
– It is important to let the steak rest for 5-10 minutes after cooking to recirculate the juices.
– Bavette steak and skirt steak are two different cuts of meat, although they have a similar appearance.
– Bavette steak comes from the bottom sirloin, while skirt steak comes from the underbelly.
– Bavette steak can be stored in the refrigerator for 3 to 5 days if wrapped in plastic or stored in an airtight container.
– It can be stored in the freezer for up to 6 months if properly packaged.
– Cooked bavette steak can be stored in the refrigerator for 3 to 4 days in an airtight container and in the freezer for up to 2 to 3 months.

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The Ultimate Guide to Baking Authentic Snickerdoodles No Cream of Tartar Needed!

Ricardo Davis

– The article discusses a snickerdoodle recipe without cream of tartar.
– Cream of tartar is described as an “obscure” ingredient that is not commonly found in most pantries.
– The homemade substitutions for cream of tartar found online alter the texture of the cookie dough.
– The author has developed a new snickerdoodle recipe without cream of tartar that still produces flat, soft, and chewy cookies with crispy edges.
– Snickerdoodles are sugar cookies rolled in cinnamon sugar.
– Baking powder typically consists of a mix of baking soda and cream of tartar.
– Some food historians argue that sugar cookie recipes use baking powder while snickerdoodle recipes traditionally use cream of tartar.
– Stella Parks, a pastry expert, argues that snickerdoodles can be made with baking powder and that baking powder was used in early snickerdoodle recipes.
– The author mentions that they use a large amount of cinnamon, 2 tablespoons, in their recipe to ensure a strong cinnamon flavor.
– The recipe calls for 1 teaspoon of baking powder instead of cream of tartar.
– The article discusses the issue of snickerdoodle cookies coming out puffy instead of flat and provides possible reasons for this.
– The correct method of filling a measuring cup is to spoon the ingredient into the cup until it forms a small mound.
– The article contains instructions and tips for storing and freezing snickerdoodle cookies, as well as techniques for making the cookies.
– The recipe uses baking powder instead of cream of tartar.
– The ingredients needed for the snickerdoodle topping are ¼ cup of granulated sugar and 2 tablespoons of ground cinnamon.
– The ingredients for the snickerdoodle dough include 2 ⅓ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of kosher salt, 1 cup of unsalted butter, 1 ½ cups of granulated sugar, 1 large egg, and 2 teaspoons of pure vanilla extract.
– The article is about a recipe for snickerdoodles without cream of tartar. These cookies are described as soft and chewy with a sweet cinnamon flavor.
– The ingredients include granulated sugar, light brown sugar, butter, lemon juice (used as a replacement for cream of tartar), and all-purpose flour.
– The recipe includes mixing ingredients such as eggs, lemon juice, vanilla, flour, baking soda, and salt, and then chilling the batter.
– The batter is then rolled into balls and coated with a cinnamon-sugar mixture.
– The cookies are baked at 375 degrees for 12-14 minutes.
– The article also provides information about substituting cream of tartar in baking recipes, the freshness and freezing of snickerdoodles, and the origins of the name “snickerdoodles.”

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Freezing Watermelon: Unlocking the Secrets of Preserving Flavor

Ricardo Davis

– Watermelon can be frozen and enjoyed year-round by making smoothies or gazpacho.
– Ripe and fresh watermelon should be frozen, as it’s not worth wasting freezer space on fruit that should be composted.
– Remove the rind and seeds before freezing, as the seeds become hard in the freezer.
– Cutting watermelon into chunks or using a melon baller will give evenly sized pieces, but randomly sized chunks work as well for smoothies or sorbets.
– Arrange the fruit in a single layer on a parchment-lined baking sheet and freeze until solid.
– Transfer the frozen watermelon to freezer bags for longer-term storage, labeling and dating the bags.
– Watermelon can be frozen for about eight months.
– Thaw watermelon in the refrigerator, partially or fully depending on how it will be used.
– Thawed watermelon has a pureed consistency and is not suitable for fruit salads.
– Partially thawed watermelon remains firm and is ideal for frozen blender drinks, desserts, and treats.
– Frozen watermelon can be used as fruity ice in drinks or blended with other fruits for smoothies or ice pops.
– Watermelon juice can also be frozen by blending chunks of seedless watermelon and placing in an airtight container.
– Freezing watermelon helps it last longer and enhances its cooling power.
– Watermelon has a high water content of around 92%.
– A whole watermelon can last up to a week at room temperature and up to 2 weeks in the refrigerator.
– Once cut, watermelon slices or cubes only last up to 5 days.
– Frozen watermelon can last for 9 to 12 months in the freezer.
– Equipment needed for freezing watermelon includes a baking sheet with a rim and parchment paper (or wax paper, but not aluminum foil) to prevent sticking.
– The frozen watermelon juice can be flavored or consumed as it is.
– The article provides a step-by-step guide on how to freeze watermelon.
– if the watermelon has black seeds, they should be removed before freezing.
– The watermelon cubes should be arranged on a parchment paper-lined baking sheet and frozen for a few hours until completely frozen.
– Once frozen, the watermelon cubes can be transferred to a freezer-friendly container.
– To defrost the frozen watermelon, it should be transferred to the fridge for one to a few hours.
– The article suggests washing the watermelon rind before cutting it to remove any pesticide residue or pathogens.
– It advises selecting a ripe watermelon that is firm, has a yellow field spot on the bottom, and is heavy.
– It suggests making watermelon puree by blending the chunks and freezing them in ice cube trays.
– The article also mentions that watermelon rind is edible and can be used in stir-fries or salads.
– Lastly, it suggests using frozen watermelon in recipes such as smoothies, slushies, watermelon jam, margaritas, or vodka cocktails.

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