I know what you’re thinking. A recipe for instant ramen? Don’t you just follow the directions on the package—boil water, dump in noodles and spice packets, and “stir occasionally”?
For some, this vague and imprecise approach produces a satisfactory result. The noodles are warm, the broth is seasoned. But, as I found out when writing my cookbook,Koreatown, Koreans have a ramen process that makes for a better bowl.
And Koreans should know. It’s said that, on average, South Koreans eat 80 bags per person annually, which is a hell of a lot of instant noodles, and reason I look to the Koreans for instant ramen tutelage. Most of that ramen is Shin Ramyun (shin means “spicy” in Korean, and ramyun is the Korean word for ramen, a Japanese word). The following step-by-step directions for preparing a standard four-ounce package of ramen was developed with Shin, but it will work with Japanese, Chinese and Malaysian brands as well.
1. BOIL THE WATER, ADD THE SEASONING PACKETS
Bring 2 ½ cups of water to a boil in a large saucepan over high heat. Add the soup base and vegetable
Even mediocre meatballs taste pretty good to me, but when the stars align and I taste a bowl of moist, robust meatballs; a well-balanced tomato sauce; and perfectly al dentepasta, the experience is downright transcendent. Happily, it turns out that achieving spaghetti and meatball bliss doesn’t require an Italian grandmother or a trip to your favorite red sauce restaurant; it can happen at home. I know, because I’ve spent the past few weeks in the Epicurious test kitchen, creating the best-ever version of this comfort food classic.
I began by cooking batches of the six highest-rated spaghetti and meatball recipes on our site. After the kitchen team scrutinized what we liked (and didn’t like) about each one, I headed back to the kitchen to create a Frankenrecipe—a recipe inspired by our favorite elements from each rendition. After several rounds of testing (trust me, no one around here complained), I created a recipe for Our Favorite Spaghetti and Meatballs. Here’s what it entailed:
START WITH A GREAT TOMATO SAUCE
The tomato sauce recipe from The Frankies Sputino cookbook won our taste test with its concentrated tomato flavor
We often don’t think about commercial refrigeration requirements, because we think of fridges as the cold food storage boxes in our kitchens. But commercial refrigeration is a very large industry, serving such areas as industrial and commercial sectors. After all, how do you think your favourite restaurant keeps its food nice and cool?
But things can go wrong, and sometimes the experts need to be called in. This is also why there are numerous reputable refrigeration hire companies. Such companies maintain their equipment and service it, so that your business can rely on them to do their job. These companies even supply commercial fridges in Melbourne, for instance.
Maintaining Your Fridge for Best Performance
Even though, as a business owner, you can hire your refrigeration systems, there are a number of simple things you can do to make sure they are working optimally and to ensure that you don’t need to call out maintenance and repair services. This means that your business will not experience delays. Here are some simple tips on maintaining your fridge.
- Cleaning the fridge regularly will keep it operating at optimal temperatures and cut down time.
- If you’ve hired out
Chicken bone broth is considered to have countless health benefits, when prepared authentically. From serving as a superb immunity booster and aiding digestion to improving joint health and improving sleep, chicken bone broth benefitsare enormous, especially when the bone broth is organic. No wonder, food experts even claim that a nicely prepared bone broth has the miraculouspower to revive even the dead! However, what’s important is to avail the organic chicken broth from a reliable source, committed to delivering nothing but the best.
While there are numerous brandsonthe market producing and marketing chicken bone broth, choosing the right one can be quite a tediousdaunting task. Here is a brief guide to what needs to be considered before choosing a provider of chicken bone broth:
- Reputation: This is probably one of the most important criteria when it comes to choosing the right producer of chicken bone broth. Conduct a thorough research of the market, and ask around a bit to get the names of brands known for superior quality bone broth. Remember, word-of-mouth marketing is one of the most powerful sources of knowing the reliability of any brand.
- Deals and Discounts: As a consumer, your primary lookout must be to find a provider offering
In the April issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about rice becoming a trendy culinary selection of many restaurant menus but also the go-to solution for consumers looking for gluten-and allergen-free choices rich in nutrients.
The National Restaurant Association’s 2014 What’s Hot Culinary Forecast predicts diners will see more rice selections on restaurant menus including black rice and red rice. Food scientists are looking for new ways to incorporate rice into many consumer products.
Rice ingredients can enrich food and beverage products with nutrients, improve textural attributes, replace common food allergens, function in gluten-free formulations, and act as a thickening agent, while providing a cost-effective protein source.
The article highlighted food scientists using sprouted brown rice to increase protein in bars, powdered shakes, soups, pastas, ready-to-drink beverages, cereals and sweet and savory snacks. Rice starches are being used to provide a variety of texture options in both food and beverages, from smooth and creamy to crispy and crunchy. Rice is also being used to enrich diets with more fiber.
RAW Pressery was started in Mumbai by former investment banker and brand consultant Anuj Raykan in January 2014. The company is the first organised fresh best juice mix company in the country and offers eight kinds of juices with action verbs for names such as Trim, Lean, Glow, Build, Run, Shield, Love and Flush.
The best natural juices are a mix of exotic produce such as Kale, Chia seeds and Spirulina with added home-grown veggies such as Doodhi, Cucumber, Coconut and more. RAW Pressery works only with local produces in and around Maharashtra, except for one or two ingredients which are imported.
Cold-pressing as a method of juicing differs from the conventional methods of centrifugal juicing by ensuring that more live culture and micro-nutrients are retained. A juice cleanse, when it’s done correctly, gives your body a break, as it utilises all its energy to detoxify, instead of to digest your food.
The RAW Cleanse requires you to give up solid food for a day and sustain on six 410ml and 250ml bottles of stress free fresh juices that can be ordered and customised online, plus delivered to your doorstep by the now-legendary and ever-trusty dabbawallahs.
The RAW Pressery offers a
Are you probably asking yourself the hottest deals on Amazon right now? Are you wondering what products are giving the best value for your money? Well, if your answer is yes, then do not look any further because the latest talk in town is the new Charcoal Smoker, available on Amazon. The article is going to discuss in details the main features of this Charcoal Smoker.
A Charcoal Smoker is a device used fo cooking food at low temperature. There are so many varieties of smokers available in the marker. The Weber (The electromotive force of one volt generated in one second) Smokey Mountain Cooker Introduced by Amazon works with charcoal which is a traditional fire wood and it gives more taste. It has special features. Its capacity is as big as It can cook the entire turkey and ham at a time. The body of the Charcoal Smoker is made witha special steel which is transparent and more durable. The two nickel plated grates hold the fuel for a equal distribution of fire.
This Charcoal Smoker is configured in such a way that we have to use charcoal for cooking which holds the fire long, but we can
Raspberry and white chocolate have always been a great flavour combination, but these deliciously sweet scones will have you reminiscing about your favourite childhood sweets. Not only do these scones taste great but they are amazingly moist, making them a hit with both children and adults alike.
Ingredients to Make Sixteen Scones:
560 grams of flour
175 grams of granulated sugar
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
225 grams of butter chilled
175 grams of white chocolate chips plus extra for decoration
225 milliliters of sour cream
175 grams of fresh raspberries
4 teaspoons of almond extract
1 egg diluted with 2 teaspoons of water to create an egg wash
Whisk the flour, baking powder, salt, baking soda and sugar together in a large bowl. Cut the chilled butter into fairly small pieces and add them to the flour. Using your fingers rub in the butter until the mixture resembles crumbs. Fold in the white chocolate chips.
In a different bowl, whisk the eggs, almond extract and sour cream together until fully incorporated. Add the mixture to the flour using a fork to combine until you form large clumps. Gently fold the raspberries into the mixture taking care not to crush the raspberries. Some of the berries will
Food of any kind, which melts in my mouth, is a turn on for me! I just love food and I love to explore the places, where I can grab some delicious food.
have been a foodie all my life, but in spite of that I have never learnt the art of cooking and nor do I intend to that anytime in future. What I really like is to explore diverse places which offer some of the best cuisines of the world.
After my marriage, I was lucky to discover the fact that my husband too turned out to be a big FOODIE! Since, he was in a transferable job; we got the opportunity to visit different places. While visiting these places for work purpose, we usually steal a few moments and try out different restaurants and cuisines.
One such assignment took us to Cumbria, a non-metropolitan county in North West of England. It gave us lot of opportunity to explore the diverse places and try out some of the exotic restaurants in Cumbria.
I must say, some of the restaurants are simply great. By the look of the eateries, you won’t believe what magic unfolds inside. When you enter, you will be invited
In my beautiful kitchen, I love to whip up a variety of dipping sauces, depending on the main course or snacks being served. Usually in preparing various dips, it can take at least 10 minutes of preparation and then the finished product goes into the refrigerator for chilling. Here are just a few of my family favorites.
1. Mustard Pretzel Dip
1 cup sour cream
1 cup mayonnaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup diced minced onion
1 envelope ranch salad dressing mix
1 Tablespoon prepared horseradish
In a bowl, combine first seven ingredients. Cover and refrigerate for 30 mins. Serve with sourdough pretzel nuggets. Makes 3 1/2 cups.
2. Salmon Burger Dill Sauce
1/2 cup mayonnaise
Couple teaspoons of zucchini relish
In a bowl, combine all and refrigerate. Serve with Salmon Burgers or Fish Sticks.
3. Curry-Ketchup Sauce
1/4 cup ketchup
1 teaspoon curry powder.
I use this sauce for dipping sweet potatoes in. Peel four small sweet potatoes and cut them up like french fries. Roll in olive oil and parmesan cheese and bake in a hot oven at 425 degrees for 30 minutes on a foil lined pan, turning every 10 minutes or so.
4. Pesto Sauce
1 clove garlic, chopped
1/2 teaspoon salt
1/2 cup basil leaves
2 tablespoons pine nuts, toasted
½ lb Brussels sprouts, cut in half
2 medium potatoes, cut in cubes
2 medium carrots, julienne cut
1 medium onion, chopped
½ cup rice, washed and drained
1 Tbsp tomato paste
3 Tbsp extra virgin olive oil
1 tsp salt to taste
A pinch of fresh black pepper
1-11/2 cup hot water
Saute the onions with olive oil over medium heat and then add the tomato paste. Stir in carrots and potatoes. Cook for 2 minutes and add the Brussels sprouts and rice. Cook for 2 more minutes tossing gently. Finally stir in the hot water and salt to taste. Close the lid and cook over medium low heat until the rice and the vegetables are cooked (about 30 min).
Sprinkle with freshly grinded black pepper and serve hot.
*This is a vegetarian dish
1 ½ cups cooked salmon OR canned salmon, drained
1 large egg, lightly beaten
1 small onion, finely chopped
1 stalk celery, finely diced
1 green onion, finely chopped
2 Tbsp fresh parsley, chopped
3-4 Tbsp olive oil
½ tsp freshly ground pepper
1 tsp salt to taste
1 cup corn meal (optional)
Place salmon in a medium mixing bowl. Flake apart with a fork; remove any bones and skin. Add egg, onions, parsley, celery, salt and pepper; mix well. Shape the mixture into 8 patties, about 2-3 inches wide. If desired roll them in corn meal (optional).
Heat the olive oil in the pan over medium heat. Cook salmon patties until the undersides are golden, 3 to 4 minutes. Serve with lemon wedges and tartar sauce.
2 English muffins, split and toasted
1 Tbsp softened unsalted butter
2 cups packed spinach leaves, chopped or whole
1 tsp vinegar
2 egg yolks
1 Tbsp fresh lemon juice
1 tsp water
Pinch of salt to taste
2 pinches of freshly ground pepper
6-8 Tbsp unsalted butter, melted
For the sauce, set over a pot of barely simmering water in a heatproof bowl, combine the egg yolks, lemon and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more. Remove the bowl from over the pan as soon as the mixture thickens. Add the salt and pepper. Blend the mixture with a stick blender while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Cover and keep warm over very low heat until ready to serve.
Lightly spread the cut side of each muffin with 1/2 tsp of the softened butter. Melt the remaining 1 tsp butter in a sauté pan over medium heat. Add the spinach and cook until slightly wilted, about 2-4 minutes. Keep them warm until served. Fill a deep pan with 1/2 inch water to poach the eggs, leave the pan over medium heat and bring to a simmer. Crack
Try out this traditional chicken recipe with flavors from Bali. Boneless chicken leg meat cooked in lemongrass, stock, sweet soya and a variety of vegetables.
- Meat from chicken legs
1/2 inch ginger
6-8 leaves of lemongrass
3-4 bulbs of garlic
1 onion, sliced
8-10 bokchoy leaves
20 gm cabbage, sliced
1 carrot, chopped
Green, red and yellow peppers, sliced
Stock (either veg or non-veg)
Few parsley leaves
Firstly, the meat needs to be taken from chicken legs and boiled in water containing ginger, garlic and lemongrass. This enables the chicken to gain flavor.
Once the chicken is boiled, it is deep fried until it attains a nice crispy golden brown color and texture.
Now add a little oil to a pan and pour some onions and garlic paste once the oil has heated. Stir well.
Now add bokchoy, cabbage, carrots, green, red and yellow peppers. Keep stirring on a low flame.
Add whichever stock you have, but not more than half a bowl. Continue stirring.
Add 1 tsp of red chili paste and 1/4th bowl of sweet soya. Continue stirring until the veggies turn a little dark in shade.
Once the veggies have cooked well and turn a bit dark, you may add the chicken. Add salt and pepper.
Cook for a few
Spend ten minutes assembling these ingredients in the morning, and come home to a ready-to-eat chicken dinner. It’s delicious served over pasta, rice or quinoa.
- boneless skinless chicken breasts (about 1 1/4 lb)
- cloves garlic, finely chopped
- 1 1/2
- teaspoons dried basil leaves
- teaspoon dried oregano leaves
- teaspoon salt
- teaspoon pepper
- jar (15 oz) Alfredo sauce
- can (14.5 oz) diced tomatoes, drained
- pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
- oz uncooked pasta (such as penne or mostaccioli)
- tablespoons cornstarch
- tablespoons water
- cup shredded Italian cheese blend (2 oz), if desired
- 1 Spray 3- to 4-quart slow cooker with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt and pepper.
- 2 In separate bowl, stir together Alfredo sauce, tomatoes and cooking sauce
Make fajitas easier than ever with this oven shortcut that will save you time, but won’t skimp on flavor.
- large onion
- medium red bell pepper
- lb boneless skinless chicken breasts
- package (1 oz) Old El Paso™ fajita seasoning mix
- tablespoons vegetable oil
- Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
- Sour Cream
- Old El Paso™ Thick ‘n Chunky salsa
- Chopped fresh cilantro
- 1 Heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
- 2 Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
- 3 Bake 35 to 40
Quince paste (dulce de membrillo) is a popular sweet in South America (and elsewhere). It is made by slowly cooking quince with sugar until it has a thick, sliceable consistency. It’s delicious with cheese, and in all sorts of desserts.
The same method works really well with apples, because like quince, apples have lots of natural pectin. The resulting apple paste falls somewhere between apple candy and apple butter, with a very concentrated and intense apple flavor. Serve slices of apple paste with cheddar cheese for a perfect fall appetizer, or try it on biscuits or inpastries.
- 3-4 pounds tart apples
- 4 cups apple cider or apple juice
- Cinnamon stick (optional)
- 2 1/2 – 3 cups sugar
- Juice of 1 lemon
- Pinch of salt
- Line ann 8-inch square pan (or container of choice) with parchment paper and lightly oil the bottom and sides of the pan. Set aside.
Peel, core, and slice the apples, removing all of the peel. Place the apple slices in a large pot with the apple cider or apple juice (or use water). Add a cinnamon stick if desired.
Bring the liquid to a simmer and cook on low heat until apples are very tender. Drain the apples, reserving cider/juice for