Are you left with a half/full bottle of buttermilk after using it in a new recipe? Trying new recipes is indeed fun. However, it’s really irritating for me when I have to let the leftover purchased items go to the trash can without use. As a resourceful homemaker or chef, I bet we share the same feelings. I believe that’s why you are wondering, ‘What to do with leftover buttermilk?’
Trust me, having some leftover buttermilk is really a blessing. You don’t really have to let it rot in the refrigerator. Instead, use the buttermilk to prepare some mouthwatering cookies, biscuits, pies, and brownies for your loving family. If you have enough, you can even use it to marinate the chickens and make it even juicier.
In this context, we have highlighted 28 recipes for leftover buttermilk. Our faq section will also clear up further doubts. So, hang on with us to hone your culinary skills and serve some appetizing snacks on the dining table right away! Continue reading “What To Do With Leftover Buttermilk? Check 28 Easy Recipes With Buttermilk Now!”
What happens after you make your favorite cake and realize that you still have much buttercream frosting? Naturally, many people probably love getting creating with the leftover buttercream frosting. This article gives you multiple ways to deal with the frosting and make some good stuff. So, ensure that you check out the list of convenient hacks below.
Top creative methods of using leftover buttercream frosting
There is so much you can do with your leftover buttercream frosting, including:
Make another cake with buttercream frosting:
Generally, bakers use buttercream frosting to make cake fillings, coat cakes, and decorate cakes. So, if you have leftover buttercream frosting, you can get creative by making another cake.
Try changing the flavor’s color to make the cakes look different. Blend it with other flavors and experiment on various cakes. Continue reading “What to do with leftover buttercream frosting?”
Fish always bring a softness and meaty feel when you bite them. However, fish is also one of the toughest items to cook properly. Sometimes you can overcook it to feel rubbery, and other times you may undercook it to feel too soft. Thus, cooking fish can be unforgiving and challenging.
Thankfully, there’re ways to fix a rubbery fish. So, chefs are keen to know how to fix rubbery fish to ensure its soft delicacy with the perfect meaty bite. You may choose parchment baking for the tender and moist fish. Also, you should discard the shellfish if you can’t see it opening when you cook it. Lastly, you must pat the seafood and fish dry before cooking. It helps the fish and seafood to become crispier and tender.
So, let’s check different ways to fix rubbery fish. Also, we will discuss the reasons for a fish being rubbery so that you may avoid it with ease. Continue reading “7 Different Ways to Fix Rubbery Fish”
Do you love eating or cooking steak? If yes, you must wish to know more about various types of steak. In our case, we will discuss two of the most popular steaks available. If you are familiar with steaks, you probably know that sirloin steak and flank steak often outsell other steaks. However, there is so much to tell about these steaks.
These steaks are a popular topic among many steak lovers. After all, they have a reputation for being the top best steaks you can have. This article offers the best place to learn about sirloin and flank steaks. Ensure that you read through the content below to understand more.
What are the differences between Sirloin Steak and Flank Steak?
You can use many things when comparing the sirloin steak and flank steak. In this section, we will discuss different features to compare the two. Check it out!
Are the sirloin and flank steaks similar?
The Sirloin Steak and Flank steaks are both popular cuts you find in the rear middle section of animals. Probably you know that this section features the most popular and tender cuts. As a result, people often compare the sirloin steak and flank steak; in some cases, they may use these names interchangeably. But, they are different. Continue reading “Differences between Sirloin Steak and Flank Steak”
With time and use, all knives dull. For our guarantee, they are all recoverable. We even know people who haven’t sharpened their knife in 10 years! A quick fix with a manual sharpener gets you out of trouble. To deepen and restore the angle of the edge of the blade, the best are the stones to the water to sharpen knives.
Knives that do not cut have a solution!
There is nothing more frustrating than using knives that don’t cut in the kitchen: you lose time, you lose precision and most importantly, they are dangerous as they can slip and cut you! As you know, the less sharp the knife is, the greater the force you must exert to cut.
In this article we will give you alternatives so that you can carry out a correct periodic sharpening maintenance with professional elements: sharpening stones or professional manual sharpeners that you can use at home.
But let’s start with the most basic question: what factors cause wear on a knife’s edge?
Why do knives get dull?
Kitchen knives become dull or lose their cutting power because wear (due to daily use) causes the initial angle of the edge to be lost. By increasing the contact surface of the knife edge with the food to be cut, friction increases and therefore the force that must be applied for the steel to penetrate the food. It seems like a simple matter, but by knowing the causes, we can act to improve the sharpening life of our kitchen knives.
The starting angle of the cutting edge of a western kitchen knife is usually between 20-25 degrees. With the loss of this angle, the knife will begin to lose cutting power. Continue reading “Why do knives get dull?”
Stainless steel pans are the favorite pans of catering professionals. The main reason is its durability and rapid response to heat, allowing the cooking temperature to be controlled at all times and ensuring that the result is the desired one. The way to use stainless steel pans is different from traditional non-stick coated pans.
As it does not have a non-stick coating, it is the cook himself, with the help of the pan, who will be in charge of ensuring that nothing sticks to us. This is very easy to do when we already have training and, above all, experience in making several meals.
To use the stainless steel pan correctly, we must first understand its operation and properties of the material with which we are working.
Like any frying pan, we can divide the analysis into the fields of: Property of the material, reaction power and heat conservation and finally care and storage. A stainless steel pan, with the correct care, is capable of lasting a lifetime in our kitchen. Continue reading “How to use stainless steel pans”
“The mixture of perfection and pleasure” this phrase has represented the trajectory of the chef Thomas Keller who has managed to surprise palates and elevate American haute cuisine to fineness and emotion schemes. The media refer to him as a magician, a purist, a man obsessed with doing better … clearly a well-known “Superstar chef” with numerous books, TV appearances, film advice and many other achievements. But if there is something to highlight about his character, it is his excellent contribution to the gastronomic field that has influenced many with his guidelines and techniques of preparation of dishes, handling of ingredients and assembly art. We will concentrate on that.
Thomas Keller was born in California, United States. His father worked in the Navy and his mother belonged to the restaurant business. These were the first approaches he had, although at first he did not attract much attention. Sometime later they moved from town and along with that a reasoning of maturity that led him to work in his spare time as a dishwasher in the restaurant of a Yacht Club. Soon he had the opportunity to work as a cook in the same place by performing simple culinary work in the straight line of French cuisine. Continue reading “Thomas Keller: Superstar chef in Haute Cuisine”
Surely when you watch cooking shows on TV that is currently in fashion, you’ve wondered how the hell the chefs do to handle the knives with that insulting ease. But the truth is that learning to use the knife professionally, like almost everything, depends on two conditions. The first is to know the technique, and the second is practice and work between the stoves.
In this article we will give you some tips to learn how to use the knife like a professional. Take note!
Before using the knife as a chef
Before imitating the professionals and cutting ourselves for not doing things well, let’s prepare. First of all, have a good knife with the best cut and possible balance. Continue reading “How to use knife as an experienced chef?”
Nowadays, chefs can show off their menu by writing things like “Roasted strip cooked during 24 hours” which tempts the diner to savor that dish. The important thing is to understand the benefit of cooking the products with this method and understand well what it is about.
We go for the basics; this is a system and therefore consists of several phases. First we have the “Sous-Vide”, we talk about sealing a product in a bag in an environment practically without oxygen. This can be used both for conservation and for cooking; now if we talk about Sous-Vide Cooking is to apply heat to this product in the bag (which must be heat-resistant) and in a constant temperature controlled environment. This environment is usually water or water vapor (which is the best heat conductor). Fundamental is that in many of the cases, we look for tender, sweet and juicy textures. This is obtained by applying, in the second phase, the discipline of slow cooking, which is cooked at a controlled temperature and long time: starting from 45 minutes and going through more than 48 hours. The latter is not exclusively associated with the Sous-Vide; we can achieve similar textures with cooking methods such as candied, poached and braised. Continue reading “Sous Vide cooking system”
Not everything is beautiful in gastronomy; you have to know how to deal with problems in order to find ready solutions. Usually, in a kitchen, we are faced with a team of people who have the purpose of achieving an excellent and tasty work. But always within any brigade, we will find some or several people who have errors or attitudes that do not seem very appropriate to us. From unhygienic actions, abundance of pride, sabotage of colleagues, dislike of dishes, criticism without foundation, rumors, gastronomic ethics, etc…
Within the learning in the kitchens, when I assume high positions I worry about the good functioning and professionalism of the work team. The idea is to show why you are here and to encourage people to correct mistakes in a disciplined and respectful way.
The vocation and constant monitoring are keys in this. Even so, it is normal to find attitudes or actions quite unpleasant, and each can assign the degree of severity in each case, as far as I respect, this is a listing of 5 things that I personally cannot tolerate in a cook: Continue reading “5 things that (personally) can not be tolerated in a cook”