It may only be Thursday, but I'm already looking forward to Saturday afternoon, when I can take a moment to bask in the fleeting Indian Summer sun with a skewer in one hand and a cocktail in the other. After all, the season's prime time for entertaining with friends at home. To inspire you, I thought I'd tempt you with recipes for favored alcoholic beverages — along with five modern updates on them. Quench your thirst for cocktails both creative and classic, when you keep reading.
- Choose a safe skillet. Since you're using a good amount of oil and plan to cook at high heats, you want your pan to be deep and sturdy. If you're not sure which skillet to try, there's another, beginner-friendly option: an electric deep fryer. With the electric version, you can control temperature settings and use an automatic timer.
- Pick the appropriate cooking oil. Selections will vary from recipe to recipe, but be sure to choose an oil with a high smoke point — an oil that won't break down at high temperatures. Canola oil, peanut oil, and sunflower oil are all great options.
- Prep the food. It's more than just a saying: oil and water don't mix. For that reason, you need to dry your foods completely before adding them to the pan. Pat them dry with a paper towel or go for a coating like flour or bread crumbs. The best part? The coating will lock in moisture.
- Safely pour and heat the oil. To avoid splatters, add the oil to the skillet while the pan is cool. You should also make sure to leave plenty of room for the oil to rise and bubble without spilling over. A good rule of thumb: keep the oil below the half-filled mark.
- Slowly add the food. Stay safe and burn-free by carefully lowering each piece of food into the oil. Don't crowd the pieces together or the food may not cook through evenly.
- Monitor the temperature. One of the most important aspects of deep-frying is to ensure a consistent cooking temperature. Heat the oil over medium-high heat and keep the temperature in the range of 350 to 375 degrees Fahrenheit. If the temperature dips too low, you'll risk greasy food, and if it gets too high, the oil can smoke or catch fire. Using a deep-fry thermometer can help you keep it steady.
- Watch the food's color. Your goal is to remove the food when it's turned a golden-brown shade. Do so cautiously, piece by piece, then turn off the heat and let the pan cool before taking it off the stove.
Do you have any deep-frying tips? Share them in the comments below!
There's something to be said for quick, easy appetizers that still pack plenty of flavor — not to mention a blend of salty and sweet — and that's exactly what Aimee3242 has created with this simple but satisfying finger food.My boyfriend and I had a few people over for dinner last week and I needed to make something our guests could snack on while I finished cooking dinner. This dish couldn't have been easier to make and the bites were so easy to just pop in your mouth.
- 4 figs, cut into sixths
- 8 slices of prosciutto, sliced vertically into thirds
- 2 tbsp. blue cheese or gorgonzola cheese
- Aged balsamic vinegar
- 3 basil leaves, sliced thin
- Wrap a piece of prosciutto around each fig.
- Crumble some blue cheese on top of the prosciutto-wrapped figs.
- Drizzle balsamic vinegar over each piece.
- Garnish with basil.
We've been seeing basil make a serious appearance in the cocktail world, and this tipple from nancyein (almost) looks too good to drink.
Look for us on Instagram, and don't forget to tag your tasty food Instagrams with the hashtag #savorysight.
Home isn’t just the place where you live, it’s an ever-evolving space to discover and share what makes you unique. That’s the philosophy behind modern furniture and home decor retailer west elm; it’s also what makes them such a fantastic (and inspiring!) resource.
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Source: Flickr User _Libby_
Making kombucha, fermenting kimchi, or cultivating mushrooms: they are all DIY growing projects that involve bizarre, somewhat gnarly ingredients for their production. My studio apartment, which is notorious for smelling like fish for weeks only after one pan-seared sole dinner, is no place for stinky, fermented projects. However, I recently became the proud owner of an Oyster Mushroom MiniFarm from Far West Fungi California Mushrooms, and so far, it has been the weirdest thing I've ever "grown" at home.
The mushroom kit was gifted to me by a fellow culinary friend who offered me a heavy, white brick (the supposed mushroom farm) in a clear plastic bag and gushed, "Oh, I hope you like it!" My first thought was, "Will I accidentally make poisonous mushrooms and breathe in the spores at night?" But memories of earthy, sautéed oyster mushrooms eased my paranoia, and I propped the "plant" near a sunny window. After carefully following the instructions, my mushroom farm has dozens of little sprouts, a sign that my efforts have been working. In a few weeks, I think I'll have big meaty mushrooms to feast on and can bypass the mushroom bins at the grocery all together.
While many are apt to leave the weird stuff to the pros, there is something incredibly satisfying about trying to rear a crop of oyster mushrooms, brew a batch of beer, cultivate an herb garden, or transform raw cabbage into fermented sauerkraut in the comfort of your home. What's the weirdest thing you've fermented, cultivated, or grown at home?