Latest news with #Kitchn
Daily Mirror
2 days ago
- General
- Daily Mirror
Fried eggs taste 'the best' if one 'uncommon' ingredient is added
Fried eggs are a breakfast staple for many Brits but cooking them perfectly can be tricky. One chef has shared a simple yet 'uncommon' ingredient to make sure they're delicious every time Fried eggs, a beloved British breakfast staple, can be a bit of a challenge to perfect – you want the whites fully cooked and the yolk just right, not too runny. Get it wrong, and you're left with charred edges and an unappetising rubbery layer on top. While there's no shortage of personal techniques for that flawless fry-up, a chef has let slip a secret ingredient for top-notch results – water. The Kitchn swears by this method, rating it a solid 10 out of 10, claiming it "delivers the best fried egg". The trick is to combine both fat and water when frying the egg. You start by heating some fat in a pan over medium heat, crack in an egg, then add a mere teaspoon of water. Immediately cover the pan with a lid and let the egg fry for about a minute. The steam from the water ensures the white sets perfectly while the egg cooks gently. The guide advises: "Nailed it! This method delivers the best fried egg. Covering the pan leads to more even cooking, and coupling it with water takes it to the next level. "The steam created by adding just 1 teaspoon of water is enough to create the perfect environment for gentle, even egg cooking." Whether you opt for butter or another type of fat, it's all about enhancing taste without overpowering the egg. The ideal fried egg will have slightly crisped edges and a silky smooth bottom. "The best way to fry eggs is with water and fat in a covered pan. It delivers an egg with well-set whites, a jammy yolk, and a bit of browning on the edges." Experts are united in their advice for achieving perfect fried eggs, unanimously recommending that covering your pan is essential for top-tier results, warning that leaving eggs uncovered while frying will result in browned edges and a tough bottom, reports the Express. For those keen on keeping an eye on their breakfast without sacrificing the heat, they suggest employing a glass lid, facilitating a watchful approach to cooking while retaining all that valuable steamy warmth.
Daily Record
20-05-2025
- General
- Daily Record
Fruit flies will be repelled by placing this item in your bowl
A TikToker has shared a simple hack to keep the insects at bay with one thing in your fruit bowl Fruit flies and insects can be a common nuisance during the warmer months. They are typically attracted to sweet smells, as well as overripe, fermented fruits and vegetables, especially bananas, apples, and squash. But there is a way to stop them swarming your kitchen this summer. Cleaning TikToker Chantel Mila has shared an easy deterrent to avoid any issues with fruit flies loitering around fresh fruit outside of the fridge. You won't have to worry about throwing fruit away, instead Chantel recommended using corks, like you would find in wine bottles. If you don't want a chemical spray to deter fruit flies, this may be a good alternative. Although she doesn't indicate how many corks you should use, more than one wouldn't hurt, reports the Express. Simply place the corks in the fruit bowl with the fruit. The Kitchn advised avoiding synthetic wine corks, as they're made from plastic. Synthetic corks can't, therefore, absorb excess humidity. Adding wine corks to fruit bowls deters fruit flies by absorbing moisture and emitting a scent that the flies dislike. On the other hand, natural corks help to absorb the moisture released by ripening fruit, reducing the attraction of fruit flies to the bowl. The natural cork absorbs humidity from the air around it. Lower humidity in the air means slower ripening, which means fruit stays fresher, longer. Furthermore, the natural aroma of the cork, which is unappealing to fruit flies, serves as an additional deterrent. As the cork absorbs the sweet scent of the fruit and emits its own natural scent, the flies are less likely to land on the fruit that no longer smells appealing. According to Ryan Watts, a sommelier at Cameron Hughes Wine, who spoke to Today: "Two things attract fruit flies: sugars and moisture. This is why you most often find them around ripe fruit and in or around sinks and drains. "Natural cork is a perfect deterrent as the cork material absorbs moisture put off by the ripening fruit and activates a fragrance from the cork that fruit flies are none too pleased about." Another effortless DIY fix for the fruit fly has proven promising. Some individuals have attempted to kill them using apple cider vinegar, but some found the trick to be hit and miss. A Reddit user, however, may have found the ultimate remedy with just a humble pantry staple. They shared: "The best thing I've ever used is soy sauce. They love fermented stuff. I put soy sauce in a shallow dish, cover it with [cling film], and poke pencil-sized holes [in the film]. Works a treat." In addition to the soy sauce tactic, the same individual recommends "pouring bleach down all of your drains" before bedtime and underscores the significance of kitchen hygiene, advising against leaving exposed fruit, wine, beer or juice out on countertops.
Yahoo
09-05-2025
- Business
- Yahoo
Groceries are expensive right now. These ‘struggle meals' can help you save while still eating great.
With grocery prices soaring and economic uncertainty growing — thanks, in part, to tariff tensions and recession fears — many Americans are taking a closer look at how and where they spend their money. One place that makes most sense to cut back is at the supermarket. Forget organic meat and fancy pistachio butter — for many people, the goal is to save as much as possible while still keeping themselves fed. But you don't have to live on instant ramen in order to save money and stave off hunger. Enter: the struggle meal. It's a term that started on social media to describe meals that you can make when you're not doing so hot financially. Sure, microwavable mac and cheese from the dollar store counts — but the best struggle meals are the ones that are nutritious and satisfying, while still coming in at a budget price per serving. So, which struggle meals you should try this week? Check out these recipes from across the internet. Struggle meals stretch even further when you make something that freezes well — like this lentil soup recipe from the Kitchn which includes inexpensive ingredients like red lentils, tomato paste and onion. It's an all-around win: lentils are packed with fiber and protein to keep you full, and the soup's easily customizable if you want to throw in any additional vitamin-rich veggies you have around. (Think: extra chopped spinach that would have wilted otherwise.) Make a big batch of this soup and then freeze it — you'll have an easy, healthy struggle meal ready to warm up whenever you're in a pinch. Pasta is quick, cheap and customizable. Simply Recipe's one-pot spaghetti recipe uses inexpensive veggies (like canned tomatoes) as well as kale to add color, vitamins and fiber to the pasta dish. Adding canned white beans or chickpeas gets you extra protein while still keeping the dish affordable. Potatoes may have a bad rap due to their high carb content, but actually, they're a powerhouse spud: just one potato contains more potassium than a banana, plus fiber and even a small amount of protein. Plus, they're inexpensive, as well as simple to prepare, which makes them an ideal struggle meal. Purchase russet or Yukon gold potatoes, then scrub them clean and pierce them with a fork before baking at 400 degrees F for 45 to 60 minutes. You can top your potato with canned chili or jazz it up with spices like smoked paprika, garlic powder or a sprinkle of nutritional yeast. This miso butter pasta recipe, from Tasty, is the adult version of butter and noodles — and it's so simple to make. As Jen Shiori Adams wrote for BuzzFeed, 'Since I was on a tight budget at all times, I found myself making miso butter pasta on repeat. It's like an elevated butter pasta and pretty inexpensive to make. Sometimes I'd add mushrooms to it and it seriously tasted like it was from a restaurant.' Life hack for people looking to save money while keeping their food tasting fresh: Buy a basil plant, and then keep it alive — you'll save serious cash on fresh basil at the grocery store. It will also come in handy for this healthy struggle meal, which is Baked by Melissa's viral green goddess salad. In addition to the basil, the salad dressing uses inexpensive ingredients like spinach and garlic, with a base of cabbage. The salad also calls for cheesy-tasting nutritional yeast in place of pricier Parmesan cheese — and it's packed with protein and B vitamins. You can save by buying it in bulk — then sprinkle it on everything. Canned tuna is cheap and a great source of protein — a serving of tuna packed in water contains roughly 22 grams of protein for just 100 calories. There are so many ways to customize tuna salad as well, and you can use whatever is in your fridge to do so: chop up celery and red onion, season with lemon juice, black pepper or smoked paprika, or add a scoop of mayo. Check out some of the best recipes here. Not into tuna? Though canned chicken is a bit pricier than tuna, it's still an inexpensive option and can be prepared similarly. Protein-rich cottage cheese has become one of social media's recent crazes, and it's also a great base for a struggle meal due to the fact that it's both inexpensive and customizable. One way to enjoy it is to scoop some cottage cheese into a bowl and top with canned fruit, like peaches or pineapple. Prefer things savory? Add a little salt, pepper and chili oil on top.
Yahoo
09-05-2025
- Business
- Yahoo
Groceries are expensive right now. These ‘struggle meals' can help you save while still eating great.
With grocery prices soaring and economic uncertainty growing — thanks, in part, to tariff tensions and recession fears — many Americans are taking a closer look at how and where they spend their money. One place that makes most sense to cut back is at the supermarket. Forget organic meat and fancy pistachio butter — for many people, the goal is to save as much as possible while still keeping themselves fed. But you don't have to live on instant ramen in order to save money and stave off hunger. Enter: the struggle meal. It's a term that started on social media to describe meals that you can make when you're not doing so hot financially. Sure, microwavable mac and cheese from the dollar store counts — but the best struggle meals are the ones that are nutritious and satisfying, while still coming in at a budget price per serving. So, which struggle meals you should try this week? Check out these recipes from across the internet. Struggle meals stretch even further when you make something that freezes well — like this lentil soup recipe from the Kitchn which includes inexpensive ingredients like red lentils, tomato paste and onion. It's an all-around win: lentils are packed with fiber and protein to keep you full, and the soup's easily customizable if you want to throw in any additional vitamin-rich veggies you have around. (Think: extra chopped spinach that would have wilted otherwise.) Make a big batch of this soup and then freeze it — you'll have an easy, healthy struggle meal ready to warm up whenever you're in a pinch. Pasta is quick, cheap and customizable. Simply Recipe's one-pot spaghetti recipe uses inexpensive veggies (like canned tomatoes) as well as kale to add color, vitamins and fiber to the pasta dish. Adding canned white beans or chickpeas gets you extra protein while still keeping the dish affordable. Potatoes may have a bad rap due to their high carb content, but actually, they're a powerhouse spud: just one potato contains more potassium than a banana, plus fiber and even a small amount of protein. Plus, they're inexpensive, as well as simple to prepare, which makes them an ideal struggle meal. Purchase russet or Yukon gold potatoes, then scrub them clean and pierce them with a fork before baking at 400 degrees F for 45 to 60 minutes. You can top your potato with canned chili or jazz it up with spices like smoked paprika, garlic powder or a sprinkle of nutritional yeast. This miso butter pasta recipe, from Tasty, is the adult version of butter and noodles — and it's so simple to make. As Jen Shiori Adams wrote for BuzzFeed, 'Since I was on a tight budget at all times, I found myself making miso butter pasta on repeat. It's like an elevated butter pasta and pretty inexpensive to make. Sometimes I'd add mushrooms to it and it seriously tasted like it was from a restaurant.' Life hack for people looking to save money while keeping their food tasting fresh: Buy a basil plant, and then keep it alive — you'll save serious cash on fresh basil at the grocery store. It will also come in handy for this healthy struggle meal, which is Baked by Melissa's viral green goddess salad. In addition to the basil, the salad dressing uses inexpensive ingredients like spinach and garlic, with a base of cabbage. The salad also calls for cheesy-tasting nutritional yeast in place of pricier Parmesan cheese — and it's packed with protein and B vitamins. You can save by buying it in bulk — then sprinkle it on everything. Canned tuna is cheap and a great source of protein — a serving of tuna packed in water contains roughly 22 grams of protein for just 100 calories. There are so many ways to customize tuna salad as well, and you can use whatever is in your fridge to do so: chop up celery and red onion, season with lemon juice, black pepper or smoked paprika, or add a scoop of mayo. Check out some of the best recipes here. Not into tuna? Though canned chicken is a bit pricier than tuna, it's still an inexpensive option and can be prepared similarly. Protein-rich cottage cheese has become one of social media's recent crazes, and it's also a great base for a struggle meal due to the fact that it's both inexpensive and customizable. One way to enjoy it is to scoop some cottage cheese into a bowl and top with canned fruit, like peaches or pineapple. Prefer things savory? Add a little salt, pepper and chili oil on top.
Yahoo
29-01-2025
- General
- Yahoo
How To Keep Guacamole From Turning Brown: Do This Step Last for Best Results
My Super Bowl spread is never complete without a bowl of creamy guacamole front and center to dip crunchy tortilla chips into. As someone who makes it from scratch ahead of time, I've often wondered how to keep guacamole from turning brown before serving it. Recently, I found the solution to this dip dilemma just in time for the big game that involves holding off on mixing in the tomatoes and onions until the very end. Here's more one the unexpected tip and my experiencing trying it out. (Scroll to the end of the story for a bonus smoked guacamole recipe!) Guacamole turns brown because avocados release an enzyme after being cut. This enzyme reacts with the oxygen in the air, starting the oxidation process. "The flesh of the avocado oxidizes quickly—much like a cut apple—which changes the color [from green to brown],' says certified dietitian Dana Angelo White, MS, RD, ATC, tells Food Network. Adding fresh lemon or lime juice to the guac mixture can halt any browning as you're preparing it. But if you're making a batch in advance, sometimes citrus juice on its own isn't enough. The additional step to avoid serving brown guacamole? The Kitchn suggests holding off on putting ingredients like onions, tomatoes and jalapeño (also called pico de gallo) into the avocado mixture. Instead, they recommend placing a layer of pico de gallo on top of the mashed avocados beforehand creates a barrier to keep oxygen away. Once the pico de gallo is on top of the avocado base, you can cover the bowl with plastic wrap and store in the fridge until you're ready to serve. Afterwards, remove the plastic wrap and stir the pico de gallo into the avocado mixture for a nicely green guac to enjoy with tortilla chips. Yum! Using chef Gabriel Kolofon's recipe for perfect guacamole with pico de gallo as a guide, I tested this hack at home. Tools like a molcajete (the traditional Mexican version of a mortar and pestle) help you smash ripe avocados to your desired consistency. Ingredients: 1 serrano chile or jalapeño, seeds removed (if you want a mild guac) and chopped Kosher salt 100 ml fresh squeezed lime juice, plus more as needed 5 ripe small avocados 3⅓ Tbs. olive oil ¼ white onion, chopped 3 small tomatoes, diced 1 handful fresh cilantro, chopped, plus more for garnish ¼ cup Cotija cheese, shredded or crumbled Tortilla chips, for serving Tools List: IMUSA 6-inch Granite Molcajete (Buy from Amazon, $16.21) OXO Good Grips Citrus Squeezer (Buy from Amazon, $15.99) Henckels 8-inch Statement Chef's Knife (Buy from Amazon, $24.99) Directions: Active: 25 mins Total time: 30 mins Yield: 5 to 10 servings In a small bowl, mix the serrano chile or jalapeño with a pinch of the salt and lime juice. Set aside for five minutes. Create the pico de gallo in a separate bowl by combining the onions, tomatoes, cilantro, 2 tablespoons of the lime-chile mixture, and a pinch of salt together. Set aside as well. Remove the pit from each avocado and scoop the flesh out of the skins before placing into the molcajete. Start smashing the avocados to break them down slightly—the molcajete might get a little crowded but that's fine. Pour the rest of the lime-chile mixture over the avocados and and continue smashing them until the guac reaches your preferred consistency (chunky or smooth). Give the mixture a taste and add more salt if needed. Find it to be too salty? Try adding more lime juice to taste and pour in the olive oil. Pour the avocado base into a medium sized bowl. Spread the pico de gallo over the base in a single layer and cover with plastic wrap. Make sure the plastic wrap is directly touching the pico de gallo, which helps keep excess air out. Store the guac in the fridge until it's time to serve. (Tip: Serve within the first hour or two of making it for freshness.) Remove the plastic wrap and fold the pico de gallo into the avocado base until it's fully combined. Use a clean bowl or molcajete as the serving vessel. Garnish with fresh cilantro and shredded Cotija cheese before enjoying with tortilla chips. By the photo above, it's clear that this clever hack actually worked! Letting the guac sit in the fridge for an hour allowed to chill without oxidizing. Plus, the taste was worth the wait as the the guacamole had a good ratio of tomatoes, onions, jalapeño, and lime. This gave the dip a spicy, acidic, and pungent kick that didn't overpower the mild tasting avocados. (Now I see why chef Kolofon calls it "perfect guacamole.") Patience and effort really does pay off for a tasty final dish like this mouthwatering guac recipe! For a twist on classic guac, the pros at Traeger share their smoked guacamole recipe—perfect for putting a wood-fired grill, like their new Woodridge Series, to good use! Ingredients: 7 medium avocados, halved and pitted 1 whole poblano pepper 4 whole ears of corn, shucked ¼ cup fresh cilantro, chopped ¼ cup tomato, chopped ¼ cup red onion, Chopped 2 Tbs. lime juice 1 tsp. ground cumin 1 tsp. chili powder 1 Tbs. garlic, minced Kosher salt and freshly ground black pepper, to taste Directions: Active: 15 mins Cook time: 30 mins Yield: 6 servings When ready to cook, set the Traeger (or other wood-fired grill) temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal Vavor, use Super Smoke, if available. Arrange the avocados, cut-side up, directly on the grill grates. Close the lid and smoke for 10 minutes. Remove the avocados from the grill and increase the temperature to 450°F. Preheat with the lid closed for 15 minutes. Once the grill reaches temperature, place the poblano pepper and corn directly on the grill grates. Close the lid and roast until nicely charred, 15 to 20 minutes. Remove the poblano and corn from the grill. Add the poblano to a medium bowl and cover with plastic wrap. Let steam for 10 minutes; this will make it easier to remove the skin. Cut the corn kernels from the cobs into a medium bowl. Peel the skin away from the poblano. Cut the pepper in half, discarding the seeds, then dice the Vesh and add to the bowl with the corn. Scoop the avocado Vesh from the skins into a large bowl and coarsely mash, leaving some chunks. Add the corn and poblano, cilantro, tomato, red onion, lime juice, cumin, chili powder, and garlic and mix to combine. Season with salt and black pepper to taste. Serve immediately, or, if needed, transfer to an airtight container, pressing a piece of plastic wrap directly against the surface of the guacamole before sealing the container, and refrigerate until ready to serve. Enjoy! Read on for more helpful cooking hacks: Wipe Instead of Washing — And 3 More Quick Tips To Avoiding Soggy Mushrooms Want Crispy Potstickers That Aren't Greasy? Make a 'Dumpling Skirt': It's Ready in 20 Minutes How to Reheat Risotto: Chef's Simple Method Ensures It's Creamy Again and Won't Dry Out
