Baking a Potato in a Rice Steamer
Rice cookers are a convenient appliance both for those who cook rice regularly and those who seldom cook it. Those who cook rice every day appreciate the set-it-and-forget-it convenience.
Read more →Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes
Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
How to Cool Cookies Without a Rack After Baking
When you want to bring the kids running, there are few things more effective than a pan of cookies fresh out of the oven. Ideally, there will always be a wire rack nearby to cool them on. However, that's not always the case. Sometimes you might be baking in an unfamiliar location, where such niceties aren't available.
Read more →
How to Spruce Up Frozen French Fries
French fries have been the downfall of countless dieters. Intellectually it's easy to identify them as a concentrated source of dietary fat and calories, and they're an obvious food to avoid whether you're looking for weight loss or maximum health. Unfortunately, they're also a formidably pleasurable food.
Read more →
Cooking Scalloped Potatoes in an Electric Roaster
Countertop electric roasters provide a convenient and energy-efficient alternative to the full-sized oven in your kitchen. They're especially useful during large get-togethers, when there are multiple demands on your main oven.
Read more →
Baking in a Traditional Oven Vs. Toaster Oven
Some treasured family recipes prepare a quantity of cake or cookies that made perfect sense in the age of large families. For modern households of two or three, however, heating your oven and preparing massive quantities of baked goods can be overkill.
Read more →
How to Cook Striped Pangasius in the Oven
The striped pangasius, also known as "iridescent shark," is a variety of catfish native to Southeast Asia's Mekong River. Like the American channel catfish, it is well suited to aquaculture and widely grown for both the domestic and export markets. It can't be marketed in the U.S.
Read more →
What Is the Difference Between Shortening & Vegetable Oil in Doughnut Making?
Doughnuts are not the healthiest of snacks, by any measure. They start with a rich, sweet, dough, then they're deep-fried, and finally they're tossed in sugar, filled with jam or topped with a sugary glaze.
Read more →
How to Cook on a Searing Burner
The sear burner included on many higher-end gas grills is a powerful cooking tool. It uses a large number of small flames to heat a ceramic plate to very high temperatures. The superheated ceramic element emits infrared radiation, which rapidly sears and browns the food -- usually meats -- cooked over it.
Read more →
How to Bake Pork Ribs in a Convection Oven
There's no substitute for cooking ribs outdoors over charcoal, but when that isn't an option, your indoor convection oven can be a viable alternative.
Read more →
Can You Cook Shrimp Without Thawing Them?
Few varieties of seafood can rival shrimp as an ingredient in fast, convenient meals. High in protein and low in fat, shrimp lend themselves to almost any healthful preparation method, from steaming to grilling.
Read more →
Can You Partially Cook a Chicken Then Finish Cooking It Later?
Balancing a busy schedule with healthful, home-cooked meals is no easy feat. It usually requires a degree of organization and planning, and preparing foods ahead of time whenever possible. Some ingredients, such as fresh vegetables, can be partially cooked ahead of time. Others, such as chicken, can not.
Read more →
Can I Cook Frozen Tilapia?
For fat-conscious diners, lean white fish such as tilapia are a boon at mealtime. Tilapia's delicate flesh is naturally high in protein and low in fat, and culinarily, it's a blank canvas suitable for almost any combination of flavors.
Read more →
How to Cook Bulgur Wheat in a Rice Cooker
Bulgur comes from an ancient style of processed grain, called "groats." The wheat is cooked and then dried again, leaving its starches in their cooked form and ready to rehydrate quickly. The bulgur kernels are then milled into fine, medium and coarse pieces.
Read more →
Differences in Dark and Pure Sesame Oil
The tiny seeds of the sesame plant are an important source of cooking oil in Asia and elsewhere. For enthusiasts looking to cook Chinese food at home, buying a bottle of sesame oil is mandatory. However, there are two different kinds of sesame oil: the clear, or pure, kind; and the dark kind.
Read more →
How to Cook a Large Amount of Northern Beans in an Electric Roaster
For the harried home cook, appliances such as slow cookers and electric countertop roasters are a boon. Not only are they easy and convenient to use, they won't heat your kitchen the way a full-sized oven does when making dishes that require long, slow cooking.
Read more →
How to Cook Prepared Stuffed Salmon in the Oven
For health-conscious diners who avoid processed foods but don't have the time to work entirely from scratch, many retailers offer quality entrees that are already prepared and just need to be cooked. For example, stuffed salmon is readily available from supermarkets and seafood retailers.
Read more →
The Differences in Broiling, Baking, and Grilling
To a trained chef, recognizing the differences between cooking methods is second nature. They're categorized as "wet" or "dry," depending on whether water or other liquids are involved, and each of those broad categories includes several specific cooking methods.
Read more →
How to Cook a Center Cut Shank in a Skillet
Frugal homemakers and professional chefs are equally attached to the tough, chewy unloved cuts of beef. These are the muscles that are worked the hardest during an animal's life, and they're filled with tough, dense muscle tissues and a high percentage of stringy connective tissues.
Read more →
How to Cook Brisket for Shredded Sandwiches in Oven
Beef brisket is one of many tough cuts of meat that have been turned into savory specialties by ingenious cooks. In its native state brisket is so ridiculously tough it could easily be mistaken for a dog's chew toy or a piece of an old boot.
Read more →
Tips on Cooking Moose Roast
Moose is one of the most richly flavored game meats, and if you're fortunate enough to bag one -- or have a hunter in the family who has -- their sheer size guarantees you'll have lots of opportunity to learn how to cook it.
Read more →