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Do You Like to Get Dirty When Cooking?

partysugar — Wed, 14 Jan 2009 09:00:41 -0800

Are You a Neat or Messy Cook?

YumSugar — Tue, 24 Jun 2008 12:15:05 -0700

I have a friend who doesn't like to watch Barefoot Contessa Ina Garten on TV because she's such a sloppy chef, but I don't mind her lack of precision.

It's good to know that even great cooks sometimes chop haphazardly and spill flour out of measuring cups. Are you messy in the kitchen?

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Must-Read: Sticky, Chewy, Messy, Gooey

YumSugar — Fri, 06 Mar 2009 03:30:04 -0800

Party recently polled you about dessert preferences, and it came as no surprise that most of you love dessert in any form. Many of you, however, singled out gooey, sticky sweets as your preference. Naturally, I had this in mind when I came across Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth ($15.61) by pastry chef Jill O'Connor. To find out what I thought of this collection of puddings, cookies, cakes, and sweet pies, read more.

Pros:

Helpful primer explains everything from the differences between types of cocoa powder to the best bristles for a pastry brush.
Desserts strive to be complex, with innovative, sophisticated flavor pairings.
Whimsical, vintage-inspired graphic design makes for an aesthetically pleasing book.
O'Connell adds plenty of personal flourish, telling amusing anecdotes, explaining the story behind every recipe, and sprinkling poignant quips about desserts along the way.

Cons:

Some recipes, like Cap-n Crunch Crispy Treats, are basic, but others - such as a three-page recipe for Coconut Cream Puffs - are tricky and complex.
Unless you're cooking for a party of eight, you may need to cut the recipes in half.
As pretty as the typography is, the ingredient list is written in such small font that it can be difficult to read quickly.
Rather than being easily numbered, the steps are written in paragraph form.

Recipes: The recipes cover just about everything. A few that left my mouth watering:

Chocolate Mascarpone Cheesecake Pots With Shortbread Spoons
Coconut Milk-Cream Cheese Flan
Milky Way Tempura-on-a-Stick
White Trash Panini
Gingersnap Dulce de Leche Ice Cream Sandwiches
Dark Chocolate Soup With Cinnamon-Toasted Pound Cake Croutons
Double-Crumble Hot Apple Pies
Sweet Pink Grapefruit-Tangerine Mousse With Phyllo Ruffles

Imagery: Although only a third of the recipes have pictures, the photographs are vivid, lush, and beautifully arranged.

Overall Rating: If you're a dessert fanatic looking to experiment with creative recipes, this would be the perfect cookbook to turn to. It would also make a gracious hostess gift.

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Discovering the Subtle Flavor of Forbidden Rice

YumSugar — Mon, 21 Jan 2008 11:26:41 -0800

The folks at Lotus Foods recently sent a few samples of their exotic rice. The company specializes in handcrafted rice from small family farms in remote areas of the world, and it has marketed several heirloom rice varieties that may otherwise have become extinct. It also works closely with the small family farms in order to provide them with an "honorable living." It's an interesting concept, and I must admit, the bags of green, red, and black rice have often caught my eye at the grocery store. Yet looks and mission are one thing; what I wanted to know is how it tasted. To find out if it's worth more than $4 for a pound of rice, read more.

The first rice I tasted was the Jade Pearl Rice. The Jade Pearl was like a regular medium-grain rice, but with a slight green tint and subtle bamboo flavor. The website claims a "light vanilla taste," but I didn't experience that at all.

The second rice I tasted was the intriguingly black Organic Forbidden Rice. It cooked up quickly and surprised me with its nutty taste. The texture was a little bit nuttier than regular rice; it reminded me of short-grain brown rice. The color was fantastic and looked great with my dinner. However, the cooking process was a bit messy. When I took the lid off of the pot, the condensation dripped down and I noticed my white stove was splattered with purple dots.

So, given that the price is quite steep - 11.25 pounds of the Organic Forbidden Rice sells for $49.08, while 10 pounds of standard Calrose rice can be found for $10.18 - would I buy it again? The answer is yes, but I probably wouldn't make it my everyday rice. As much as I liked the flavor and the company mission, I just didn't find it economically sensible. However, I would definitely pick up some for a dinner party or as a treat to myself. Either way, it's worth trying, and if it becomes an expensive habit of yours, don't say I didn't warn you first!

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College Cooking 101

partysugar — Thu, 06 Sep 2007 12:17:07 -0700

If you've just left the comforting confines of your parents' house for college life, or life beyond college, you may be wondering what on earth you are going to eat. Don't panic, I've put together a bunch of tips that will ease you into the wonderful world of dorm style cooking. As most dormitories ban ovens of any sort, the George Foreman Grill and the microwave will be your most coveted companions followed closely by the mini fridge. Depending on the dorm's regulations you may also acquire a blender, rice cooker, or hot plate. To see my helpful hints on creating edible meals with these gadgets, read more

Get creative! When opened fully, many of the George Foreman grills can work as a griddle for frying eggs and other tasty proteins.
Learn how to correctly use the microwave and stick to it. Use microwave-safe dishes and don't overcook ingredients. Hot dogs and eggs can turn into a messy mistake if left in the microwave for too long.

When dealing with pre-made meals, follow the microwave directions found on the box.
Don't overcrowd your dorm room with pointless gadgets and little used ingredients. Keep things simple with salt and pepper shakers, bottle opener, can opener, knives, utensils and a set of plates, bowls, and glasses.
Don't like food from a can? Check out your local supermarket aisles. Safeway makes an excellent selection of Signature soups that stay up to three weeks in the fridge.
Be respectful of your roommates. NEVER make anything with an extreme smell like fish or broccoli.

Maintain a high level of cleanliness. Wash utensils and serveware after using and take out the garbage often. You don't want to attract bugs, rodents, or animals.
Know where the fire extinguisher is located in case of an emergency.
Keep dishes simple, the fewer ingredients you use, the easier they will be to put together. Check out Chow's collection of dorm room recipes for more ideas and inspirations.

Did you cook in your college dorm room? Share your secrets, successes, and blunders with us below!

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Simple Tip: Easily Peel Peaches

YumSugar — Thu, 28 Jun 2007 08:43:38 -0700

If you're planning on cooking with peaches (like I did with the peach puzzle), you'll want to peel them first. Cooking causes the skin to become rough and the texture could be unappetizing in pies, etc. However peeling peaches seems like an messy task. Ripe peaches are soft and delicate and prone to bruising. Luckily there's an easy way to get around it.

Bring a pot of water to boil (enough to submerge the peach fully - see note).
Using a slotted spoon, dip peach for 30-45 seconds.
Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

Note: The picture shown does not have enough water and resulted in having to continuously rotate the peach.

This method also works well for nectarines, plums and tomatoes.

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Plan the Perfect Picnic!

YumSugar — Mon, 18 Jun 2007 15:40:11 -0700

Now that you've got all the items needed for a great picnic, I thought I'd help you out with a few picnic tips.

When packing a picnic, keep non-perishable foods (potato chips, fruit, etc.) separate from perishable ones. This way you'll save cooler space & ice for items that need it. Remember, the more stuff you pack in the cooler, the less cold it will be. An ideal ratio is 75% food and 25% ice, although I think 50/50 is even better!
Pack your cooler in reverse order. Put your dessert in first, the main course second and the appetizers third. This way you won't have to dig around in your cooler to find the items you need. This will save you time, effort and will help keep the cooler cold longer.
Freeze drinks (unless they're in cans) the night before. This will help them stay cool, as well as act as supplement ice in your pack. If you're worried about messy condensation, wrap them in aluminum foil (which may keep them frozen longer) or store in ziploc bags. Even if you don't freeze them, make sure they're already cool. It'll keep the cooler colder longer if the items are already cold.

To read the rest of my picnic tips, read more

If you've got the tupperware, pack things in individual servings. This way you won't have to worry about serving spoons and you'll save time when dishing out the food.
If you're packing a cook-out picnic, be sure to keep the raw foods away from the cooked foods. Ideally they would be in separate coolers. You don't want to worry about cross contamination.
Thanks to the picnic pack list, you'll never forget your blanket again. But what happens if the ground is wet? To ensure a nice dry spot, consider bringing along a tarp as well.
When looking for the perfect picnic spot, find one that fits the weather. If it's hot, look for one in the shade (keep the cooler there too!), if it's windy consider one tucked on the side of a hill (preferably the side without the wind!), and if it's cool find one that is nice and bright (don't forget the sunscreen!).
Picnic baskets are very chic, but consider bringing a cooler since it can keep food cold and double as a table.
If your food will be exposed, keep flies away by keeping it covered when not in use. Consider napkins with weights (such as small rocks) placed on each corner.
Even if it was delectable, throw away any perishable food that has been left out for more than a few hours.

Got a great picnic tip? Share it with us below!

Off To Market Recap: BBQ Tools

partysugar — Mon, 28 May 2007 01:31:19 -0700

All across America, home cooks are taking to the outdoors and making their meals on the grill. I have yet to master the art of grilling steaks, vegetables, fish, and more, and usually leave that up to my dad: the grill master. However, the last time I used his grill, I noticed that he'd let things get a little messy and some of his tools were even rusty! That's why I want to surprise him with a new set of barbeque tools and I asked you to help me find them. I told you that he needs tongs, a brush, a spatula, and any other special tid bits. You bookmarked internet finds in the Yum Market on TeamSugar and tagged them with the keyword, BBQ Tools. An affordable and practical option was submitted by chellebaby. She found a 5 piece bbq set with extra long handles to ensure that my dad doesn't burn himself. Great thinking chellebaby!

Two more, including a super cool steak brand, so read more

Mellie_608 suggested I surprise dad with this stainless steel bbq set with carrying case. Great for grilling on the go, dad can leave this in his truck and break it out at one of my tailgate parties.

How cool is this steak brander that mellie_608 also discovered?? Put your personal stamp in the form of your initials on all of your steaks, chops, and t-bones.

Thanks for saving these great tools ladies! To learn more about the bookmarking feature of TeamSugar read geeksugar's how to.