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Don't Toss Your Sad Lettuce - Fix It!

YumSugar — Wed, 16 May 2007 09:58:31 -0700

We've all done it, we've bought lettuce with the perfectly good intention of turning it into salad, only instead of making a salad, we throw it in to the back of the fridge and forget about it for a while. We come back a few days later and find that the leaves look a bit sad and wilted. Well, what do you do? Do you toss it out? Nope! You soak it! Place washed lettuce leaves in a bowl (preferably stainless steel) filled with cold water, lemon juice and ice cubes. Soak for an hour in the refrigerator, then drain, dry and enjoy! Oh and let's be realistic here folks, if your lettuce is starting to turn to soggy mush, no amount of lemon juice is going to save it.

Hot Rice, Just Add... Cold Water?

YumSugar — Mon, 07 May 2007 06:58:31 -0700

Oh how I love science. Or should I make that, oh how I love Japan. How about, oh how I love Japanese scientists... An environmental consulting firm based out of Tsukaba, Japan has come up with an amazing new product called "Hotto! Raisu." The product, which amazingly turns cold water into hot rice, is a non-perishable food pack that could be put to good use during a natural disaster.

So how'd they do it?

By subjecting rice to 4,000 times normal atmospheric pressure, the developers were able to preserve rice for long periods in a soft form that holds moisture. When water is poured over an exothermic agent in the pack, steam warms the rice contained within, and after about 15 minutes, the dish is piping hot.

Right now the product is decently priced, (10,000 yen for 30 packs, or approximately $85 for 30), but I don't know if that's cheap enough to be ideal for natural disaster zones. Either way it's still absolutely awesome.

Source: Mainichi News via Boing Boing

Reader Recipe: Black Bean Tortilla Soup

Yum Community — Tue, 10 Nov 2009 12:50:10 -0800

This story was written by member SweetPeasMom and comes from the Kitchen Goddess group in the YumSugar Community. The soup looks like it would make a wonderful cold-weather dinner. It's quick, simple, and perfect for busy weeknights. Check out her recipe when you read more

Burning Question: Does Cold Water Boil Faster Than Hot?

YumSugar — Wed, 24 Sep 2008 11:15:31 -0700

No - that's a myth. The myth may have arisen from the fact that cold water does absorb heat faster than hot water. However, once the water gets to a hotter (not yet boiling) temperature, it absorbs heat at a slower rate, and from that point it takes just as long to bring the water to a boil as it would if the water were hot to begin with. And because it takes cold water some time to reach the temperature of hot water, cold water actually takes longer to boil than hot water does.

It makes sense: The hotter the water, the closer it is to boiling, therefore, the hotter the water, the faster it boils!

Source

Simple Tip: Heat Leftover Pasta Over the Stove

partysugar — Mon, 26 Oct 2009 15:00:28 -0700

For the majority of my life, I heated up leftover pasta in the microwave. The result is hot, slightly crusty, not-as-good-as-the-night-it-was-made pasta. Recently, I started practicing a new technique that I think is much better. I slowly heat the pasta over the stove and the noodles end up being soft, the sauce is warmed through, and the dish tastes (almost) exactly like it did the night before! Here's how I do it:

Depending on what kind of sauce the pasta was made with, start by heating a little butter or olive oil in a large saute pan over low to medium heat.
When the butter is melted or the oil hot, add the cold pasta.
Now add a couple of tablespoons to 1/4 cup of liquid like water, broth, milk, or wine. Use the kind of liquid you employed when first making the sauce. For example, if reheating leftover macaroni and cheese, add milk. If reheating bolognese, add red wine, etc.
Stir the pasta with the liquid until the pasta is heated and soft, and the liquid is absorbed, about 5 minutes. Enjoy!

Do you eat leftover pasta? What's your method for reheating?

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Know Your Ingredients: Agave Nectar

YumSugar — Tue, 20 Oct 2009 11:30:47 -0700

In the last couple of years, agave nectar has sprung virtually out of nowhere to appear in natural sodas, liqueurs, baked goods, and cocktails. So what's all the fuss about? Agave nectar (or agave syrup) is a liquid sweetener made from juice extracted out of the core of the agave plant.

This sugar alternative, which is roughly 25 percent water, dissolves easily in cold liquids, and is sweeter than white sugar, yet less processed than refined sugar, and has a healthier glycemic index. It comes in light, amber, dark, and raw varieties.Light nectar has a delicate, almost neutral taste; amber possesses a caramel color and medium flavor; dark has stronger notes of caramel. Raw nectar is produced at temperatures below 118ºF and contains natural enzymes and a mild taste.

Agave syrup can also be employed to substitute equal parts honey. Unlike honey, agave nectar is vegan, and does not crystallize when stored. When cooking with it, keep in mind that 3/4 cup agave syrup has the sweetening power of 1 cup of cane sugar, and when baking reduce the temperature by 25ºF. Have you been using agave nectar in place of sugar? What's your favorite use for it?

How to Clean Leeks

partysugar — Mon, 12 Oct 2009 15:00:45 -0700

With their mild onion flavor and thick white stalk, leeks are one of my favorite vegetables. They're excellent in cold weather preparations like soups, stews, and braises. When cooking with leeks, it's important to take the time to properly clean them. Because of the way they grow, leeks are one the dirtiest of vegetables, with mud and dirt getting trapped between the layers. Here's how I like to clean mine:

Most recipes call for the white and light green parts only. Start by slicing the dark green part off. Slice off the bottom end.
Cut the leek in half lengthwise and dice according to the specifications in your recipe.
Fill a large bowl with cold water. Toss the chopped leeks in the water and swirl with your hands.
Let stand in the water for several minutes. Swirl with your hands again to ensure all the dirt is removed.
Drain in a colander and dry with a paper towel.

Do you cook with leeks? How do you prepare them?

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Come Party With Me: Annabelle's Birthday - Drinks

partysugar — Thu, 16 Jul 2009 12:50:27 -0700

Since many dogs will be in attendance at Annabelle's birthday party, hostess FabSugar will be sure to place several water bowls around her backyard. These will need to be refilled frequently and I've volunteered to make sure that each bowl has water.

There will be water (both sparkling and still) for the people, too, and endless batches of icy-cold blended margaritas. This recipe uses a mixture of freshly squeezed lemon and lime juice, resulting in a drink that is wildly tart. Don't bother using the most expensive tequila, an affordable tequila works better in margaritas. To look at the recipe, read more.

Iced Margaritas
From Martha Stewart

Ingredients

1/2 cup coarse salt
1/2 cup (about 4 limes) freshly squeezed lime juice, plus 1 lime cut in half for the glasses
2 tablespoons (about 1 lemon) freshly squeezed lemon juice
1 cup triple sec
1 white tequila

Directions

Pour the salt onto a small plate; set aside.
Rub the outside rim of each glass with the cut lime. Dip each glass into the reserved salt; set aside.
Place lime juice, lemon juice, triple sec, and 3 cups ice in a blender, and puree on low speed until completely blended.
Add tequila and blend for 2 seconds. Pour margaritas into the reserved glasses, over ice, and serve immediately.

Serves 6.

Print recipe with images | without images

Jacques Pepin on the Perfect Boiled Egg

YumSugar — Thu, 25 Jun 2009 15:00:34 -0700

One of my favorite seminars at this year's Classic was a cooking demo performed by French luminary Jacques Pépin along with his daughter, Claudine. On this sunny Saturday in Aspen, you'd never have guessed that Jacques, who's cooked for Charles de Gaulle and with Julia Child, turns 74 this year: the ebullient chef and his witty daughter exchanged lots of lively banter, and managed to make a whopping six tomato dishes in 45 minutes!

Although I can't wait to make the pair's appetizing tomato dishes, the most useful facts were his tips on boiling eggs, which they used in a harlequin tomato salad. "Just cooking an egg white is like a big deal for me," Jacques said. To see how the world's most blissful boiled egg is made, read on

Simple Tip: Before Juicing, Keep Citrus at Room Temperature

partysugar — Mon, 11 May 2009 10:15:25 -0700

If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature. According to Food & Wine Cocktails 09, refrigerated citrus will yield up to a third less liquid than fruit at room temperature. To bring cold citrus to room temperature quickly, soak the fruit in really hot water for five minutes before squeezing. Ironically enough, when a recipe calls for citrus zest it's best to use the fruit right out of the fridge.

Do you normally store your lemons, limes, and oranges on the counter or in the fridge?