gas cooktop with grill plate Ask Carb Diva: Questions & Answers About Foods, Recipes, and Cooking, #51

We live in a farmhouse in a quaint old town in Washington state (with a population of less than 6,000 people ).Surrounded by trees, it's not uncommon to see racins, possum, rabbits, chipmunks, deer, and even occasional foxes in the backyard.When I don't go to the garden (did I mention that we have 1/2 acres?) Or design a quilt or write in my office/studio and you will find me in the kitchen.
There's a big walk-In the food room, a wide French Door RefrigeratorRefrigerator, double oven, 4-A large central island and 120-The one-year-old kitchen queen, I kept all my mixed bowls, herbs and spices and cooking/baking gadgets there.This is where I imagine all of you, helping me roll dice and stir-fry vegetables for a pot of soup at home.Or maybe I'm showing you how to knead bread dough for pizza.
You are my friend, I like to have you here, share, laugh and have fun.Let's start.Is the beef on the bone more delicious?I lived in England during mad cow disease (mad cow disease) and the beef was sold as a result.My mother-in-Is it true, the law says, that the meat near the bone is sweeter or tender?Mary, I don't know "sweeter" but no doubt any meat (beef, pork, lamb or even chicken) is more delicious when cooked bonesin.
The bones themselves are the source of umami, which is the delicacy we desire.Bones are the source of collagen, and this magical protein melts into gelatin when heated.It is gelatin that makes the gravy, sauce, or bone soup thin and watery, or thick and rich in taste.
But is it tender?For this answer, I went to my friend Kenji (from the food science lab )."I made four identical barbecues.The first one is cooked with bones.Second, I removed the bone but tied it to the meat while cooking.Third, I took out the bone and tied it to the meat with a heavy object that did not penetrate.
Tariff aluminum foil.
The fourth is cooking without bones at all.Tasted side-by-On the other hand, there is no difference between the first three.On the other hand, the fourth problem is a bit tricky in the area where the bones used to be.
What does this mean?First of all, this means that the theory of Taste Exchange is completely wrong, and the completely complete meat tastes exactly the same as the meat of the intermediate aluminum foil.It isolates the meat, slows down the cooking speed, and reduces the surface area that loses moisture.Just like the air space in the home insulation can prevent temperature fluctuations, bones can also protect the meat closest to it.
This is the source of the word "tender on Bones" (meat near bones is cooked less and therefore more tender ).So, my question is: Fresh parsley is required for the above recipe.Since I don't have any growth in my garden at the moment, I have to buy one that has-Cut a pile from the grocery store.
How do I store unused parts so it can be placed in my belly instead of composter?I tried to put it in a glass of water and store it in the fridge, as I do sometimes with celery, but that doesn't work.The whole group withered.Any ideas?Your intuition is great, Shawna.It is a way to treat parsley as a bouquet of flowers.
Cut the ends (cut as fresh as cut flowers) so that the stems absorb more water.If your house is warm, put a plastic bag on the whole thing (which should be loose) and refrigerate.Change water every day and parsley should last for a week.
I'm starting a new column today.
within-the-column.
The first one is the culinary vocabulary in alphabetical order, and then I share the simple (I.e.low-Cost) I found the indispensable gadgets in the kitchen.This is the first of the 26 articles I will introduce about soup.
Because in the northern hemisphere, the weather is getting cold and windy, it's time to think about the warm, wet comfort bowl, don't you think?A traditional Mexican meatballs soup filled with vegetables.Albondigas soup originated from Arabic dishes imported to Spain during the Muslim rule of the Iberian Peninsula.The name is derived from the Arabic word al () bunduq (small round object), which is round because the meatballs are small.
Soup ended up in Mexico when the conquistors were traveling to do their thing for their conquistors.1 8-Mix the minced meat, salt, pepper, garlic, Marsha, eggs and coriander in a large bowl.Form into 1-One-inch meatballs and set aside.
Heat olive oil with medium heat in a large pan.Add onions, bell peppers, carrots and garlic.Saut travel©5 minutes or so until the vegetables soften.
Add tomato sauce, broth, oregano and cumin to the pan for boiling.Add a few meatballs at a time, and let the soup restore a gentle fire between each addition.Half cover and half cook for 30 minutes.Decorate with fresh coriander.What is the best way to heat the remaining pizza?I don't use a microwave.
Mary, the word "pizza left" almost disappeared from me.This is never found in the Carb Diva house LOL.Can we take a moment to talk about how to store leftovers before we talk about reheating?I think a lot of people just simply put the pizza box there (assuming we're working on takeout --out or home-Pizza in the fridge.
Let's reconsider, shall we?Put a paper towel on dinnerPut a piece on the paper towel.Cover the piece with another tissue.repeat.Each piece should put a paper towel on top and below, and then cover the whole thing with plastic wrap.crispy crust.What to do?Pick up your biggest frying pan and warm up on a medium fire stove for a few minutes.
Add a slice of pizza (one layer of course ).Cook with the lid for about 5 minutes or until the cheese on the edge is bubbling.If you don't have a lid for a frying pan, use a piece of foil.
Your toppings will be hot and the shell may be better than before.Well, it's been another week.Next Monday we will have cake and ice cream to celebrate 1-One anniversary (can you believe it?).In the meantime, if you have any questions, you can leave them in the comments below or write to me at lindaumal52 @ gmail.
com.
See you next week!.