Category: Cooking Tips

Drying Basil: Preserving Flavor and Maximizing Nutritional Benefits

Ricardo Davis

– The article discusses different methods for drying basil, including air-drying, using the kitchen oven, or using a dehydrator.
– It also provides instructions and visuals for each method.
– This article provides step-by-step instructions for drying basil leaves using the microwave and/or the oven methods.
– The author mentions that drying basil can help prolong its life and preserve its flavor.
– They also suggest alternative methods for preserving the flavor closest to the fresh form, such as making and freezing pesto, freezing fresh basil leaves, or freezing basil as herb bombs.
– The article states that the homemade version of dried basil is better than storebought.
– The required ingredients for drying basil include basil leaves and a microwave oven, a regular oven, or a dehydrator oven.
– The article also provides tips for picking basil and recommends removing the stems before drying.
– The article provides instructions on how to dry basil leaves using an oven or microwave.
– When drying in an oven, preheat to the lowest setting possible (around 175°F) and spread the basil leaves in a single layer on a baking sheet.
– Dry for about 2.5 hours, checking every 15 minutes to prevent burning.
– The leaves should sound crunchy and change color to a dark green when done.
– In the microwave method, place a towel on a microwavable plate, arrange the leaves in a single file, and place another towel on top.
– Microwave in 30-second bursts, checking after each burst.
– The leaves should shrivel.
– The microwave method produces lesser flavor compared to oven or air-drying.
– To maximize flavor, store dried basil as whole leaves and crush them right before use.
– When substituting dried basil for fresh, use ¼ to ⅓ of the amount called for in the recipe.
– One tablespoon of fresh herbs is approximately equal to one teaspoon of dried herbs.
– Dried basil leaves last at least a year when stored in an airtight container in a cool and dark place.

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Sashimi Knife: A Masterful Tool for Perfecting Japanese Cuisine

Ricardo Davis

1. Yanagiba: This knife has a slim blade in the shape of a willow leaf or Katana (sword). It is long and narrow, making it suitable for slicing tasks, especially for preparing fresh and visually appealing raw fishes (sashimi). It is popular in Western Japan.
2. Takohiki: This knife has a square shape with a longer blade. It is designed for the same purpose as Yanagiba, but not for slicing octopus. The edge line of Takohiki is almost straight, whereas Yanagiba’s edge line is more curved towards the tip. It was popular in Eastern Japan.
3. Fuguhiki: This knife was originally designed for cutting and slicing Blowfish Sashimi (Tessa). Its blade shape is similar to Yanagiba but has a narrower width and thinner blade. It is suitable for thinner cutting and slicing tasks.
4. Yoshihiro Shiroko sashimi chef knife: Handcrafted by Japanese artisans, made from high-carbon steel, with a hardness of 62 to 63 HRC. It has a concave grid and a flat rim, allowing it to slice through fish without damaging its surface and cells. Comes with a wooden sheath and a D-shaped handle made from magnolia or rosewood.
5. Cangshan X-7 sashimi chef knife: Forged from 67 layers of Japanese VG-Damascus high-carbon steel. Went through an ultra-6 heat treatment for toughness and wear resistance. Comes in 10-inch and 12-inch variants, with a 5.5-inch African blackwood handle and walnut Saya-style sheath. Excellent edge strength and retention. NSF International Certified.
6. Lucky Cook sashimi sushi knife: Made from high-carbon steel, 10-inch blade with a right-sided bevel for smooth slices. Non-slip wooden handle with an ergonomic grip. Considered a good choice for beginners.
7. Factors to consider when buying a sashimi knife: Sharpness, edge retention, blade length, material (such as Damascus Steel, VG-Max Steel, VG-10 Steel), handle quality (wooden handles).
8. Recommendation: Yoshihiro Shiroko Sashimi Chef Knife for its sharpness, wear resistance, durability, and ergonomic design.
9. Use of high-carbon steel in sashimi knives instead of stainless steel.

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Dough Proofer: Essential Tips and Methods for Perfectly Proofed Dough

Ricardo Davis

– Professional bakers use a proof box to let dough rise at optimal conditions
– Replicate professional conditions at home
– Limitations of other methods for proofing dough
– Brod & Taylor bread proofer as a solution
– Easy-to-store folding bread proofer
– Consistent warmth and humidity for dough to rise
– Doubles as a slow cooker
– Aluminum base plate radiates heat for low-temperature warmth
– Can hold two large 2-pound loaves
– Water tray for improved humidity
– Temperature range of 70°F to 120°F for proofing dough
– Ideal for making casseroles and pot roasts (slow cooker mode)
– Can be used for making homemade yogurt, cultured butter, and melting and tempering chocolate
– Consistent temperature control.

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Prime Rib Temperature Chart: A Comprehensive Guide Demystifying Perfection

Ricardo Davis

– The article provides a free printable temperature chart for cooking prime rib.
– The temperature guidelines for cooking a bone-in or boneless standing rib roast are as follows:
– Rare: 120-129°F, bright red center, lukewarm.
– Medium Rare: 130-134°F, bright red center, pink edges, warm.
– Medium: 135-144°F, pink and warm throughout.
– Medium Well: 145-154°F, slightly pink center and warm throughout.
– Well Done: 155-164°F, very little pink.
– It is recommended to use an instant read thermometer to measure the internal temperature of the prime rib as it cooks.
– The article suggests resting the roast for 10-15 minutes or 20-25 minutes, depending on the desired final temperature, as the roast will continue to increase in temperature while resting.
– The article also provides additional links to other recipes and guidelines for cooking prime rib.
– The article discusses the concept of a “perfect” prime rib recipe.
– The author states that there is no such thing as a perfect recipe and that it’s important to continue exploring and experimenting in the kitchen.
– The author describes a perfect prime rib as having a deep brown crust, juicy pink center, and a distinct dry-aging aroma.
– The article provides a snapshot of the current state of the author’s prime rib recipe.
– The author states that marbling is important for juiciness, flavor, and tenderness in prime rib.
– Buying “Prime” graded beef is suggested as a guarantee of good marbling.
– Prime rib has a high fat content and is marbled with fat. If someone does not like fat in their beef, prime rib may not be suitable for them.
– 100% grass-fed beef tends to be leaner, while grass-fed, grain-finished beef is richer in flavor.
– Dry-aging is a process where large cuts of meat are held in a temperature and humidity-controlled room for several weeks. This process enhances the flavor and tenderness of the meat.
– When buying aged beef, it is recommended to choose dry-aged beef rather than wet-aged beef. Wet-aging involves storing beef in a vacuum-sealed bag, which does not provide any flavor benefits.
– Dry-aging at home is not recommended unless the proper resources and techniques are available. Pseudo dry-aging, which involves loosely covering meat in the fridge for a few days, does not produce the same flavor as true dry-aged beef.
– True dry-aging at home is possible but requires the right cut of meat and the appropriate conditions.
– Buying bone-in beef allows for insulation during roasting, resulting in tender and juicy meat.
– It is recommended to season the prime rib with kosher salt at least 45 minutes before cooking, or preferably the day before, to enhance flavor.
– Roasting at low temperatures (around 200°F) prevents overcooking the outer layers of the meat.
– Slow roast the prime rib first, then brown it at the end to avoid overcooking.
– Using a thermometer is necessary to ensure perfectly cooked meat. The recommended temperature for medium rare is 115 to 120°F.
– Resting the meat after cooking improves juiciness and texture. Slicing a hot roast immediately out of the oven will cause juices to spill out, while properly rested meat retains the juice.
– The article mentions that the method described minimizes moisture loss and leaves very few drippings in the pan. However, without flavorful drippings, making a tasty sauce or gravy becomes challenging.
– One solution suggested is to sear beef shin or oxtail, deglaze the drippings with wine and stock, and roast everything together to create a flavorful jus.

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Apple Cutter: A Guide to Efficient, Safe Slicing

Ricardo Davis

– The article is about an apple cutter, a kitchen tool for apple lovers.
– The apple cutter cores and cuts apples into eight pieces in one swift movement.
– It is perfect for cutting up apples, salads, or lunchtime snacks.
– The apple cutter is dishwasher safe.
– An apple corer is a device for removing the core and pips from an apple.
– It can also be used for similar fruits like pears or quince.
– Some apple corers have a handle with a circular cutting device at the end.
– The current price of an Apple Slicer with 12-Blade Extra Large Apple Cutter is $11.95. The previous price was $24.99. The apple cutter is made of stainless steel and is ultra-sharp. It is a heavy-duty tool designed for apples up to 4 inches in size.

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Substitute for Heavy Cream in Pasta: Healthy and Delicious Alternatives

Ricardo Davis

Substitutes for Heavy Cream in Pasta Sauces:

1. Half and Half – An equal blend of whole milk and cream.
2. Whole Milk – Contains 3.5% fat and can be used as a substitute.
3. Greek Yogurt – Use 3/4 cup of Greek yogurt for every 1 1/2 cups of heavy cream.
4. Evaporated Milk – Lower in water content compared to regular milk. Use 1 cup of evaporated milk for every 1 cup of heavy cream.
5. Coconut Milk – Dairy-free alternative with a creamy texture. Use as a 1:1 substitute for heavy cream.
6. Soy Milk – Dairy-free alternative with a similar consistency to whole milk.
7. Cashew Cream – Vegan alternative made by blending soaked cashews with water until smooth and creamy. Use as a 1:1 substitute for heavy cream.
8. Almond Milk – Dairy-free alternative with a thin consistency. Can be used as a lower-calorie option in pasta sauces.
9. Buttermilk – Has a tangy flavor that may alter the taste of the sauce. Use in moderation and adjust other ingredients accordingly.
10. Cream Cheese – Thick and creamy consistency, but may add a slightly tangy flavor to the sauce. Use in moderation and adjust other ingredients accordingly.
11. Cottage Cheese – Can be blended until smooth and used as a substitute for heavy cream. Adds a subtle tangy flavor to the sauce. Use in moderation and adjust other ingredients accordingly.
12. Mascarpone – Rich and creamy Italian cheese that can be used as a substitute for heavy cream in pasta sauces. Similar texture and flavor, but may be more expensive and harder to find.
13. Silken Tofu – Blend until smooth and use as a substitute for heavy cream in certain pasta sauces. Creamy texture, but may not provide the same richness as heavy cream. Can be used as a vegan alternative.

Other Tips and Substitutions:
– Use low-fat milk and butter together, with the butter adding fat to the milk.
– Combine milk and cornstarch to thicken a pasta sauce if only low-fat milk is available.
– Crème fraîche or sour cream can be used as substitutes for heavy cream, with crème fraîche having a slightly soured taste.
– Mascarpone needs to be thinned out with water or milk due to its thick consistency.
– Cream cheese and cottage cheese can be used as creamy substitutes for heavy cream, but adjust other ingredients accordingly.
– Experiment with these substitutes to achieve the desired taste and consistency in your pasta sauces.

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