Latest news with #cooking
CNET
an hour ago
- CNET
Cook Smarter With This $70 GoveeLife Digital Meat Thermometer Deal
Even if you're the biggest fan of cooking, getting meat right every time can be a daunting task. You can make it easier to get things just the way you like them, time and again, by making sure that you have the right tools, like a good meat thermometer. The GoveeLife digital thermometer takes the guesswork (and stress) out of things that should be fun -- grilling, roasting or smoking -- and even better, you can grab it for $80 if you're quick. This is a limited-time deal, which means you risk missing out if you delay. For just $70, you get two waterproof probes that can track internal and external temperatures of up to 572 degrees Fahrenheit with an accuracy of plus or minus 1.8 degrees F. You can connect it using Wi-Fi or Bluetooth and track everything through the Govee Home app on your phone. It sends updates every 3 seconds to keep you in the loop. Hey, did you know? CNET Deals texts are free, easy and save you money. The app also offers guided cooking with 28 presets for different meats and their estimated cook times, based on US Department of Agriculture recommendations. Preparing some ribs for the weekend? Or just whipping up a casual steak? This one takes care of it all. The base station is magnetic, and the LCD screen provides 10 data functions. You can place it right next to your grill or oven for easy access without needing your phone to keep track of your dish. Each probe gives you up to 48 hours of use on a 25-minute charge. Why this deal matters Smart meat thermometers that offer this level of precision and ease of use sit well over $100. This deal gives you all that and more for just $70, making it a great offer for anyone who wants to get their food right without babysitting the grill.
Daily Mail
an hour ago
- Entertainment
- Daily Mail
Aspiring chef Brooklyn Beckham whips up a pasta dish in the kitchen amid plans to take over food industry - after liquor line setback and his ongoing family feud
showed off his cooking skills as he whipped up a pasta dish as he continues his aim of taking over the food industry. The son of David and Victoria Beckham, 26, has launched a whole host of culinary partnerships in recent months as well as his very own hot sauce brand, Cloud23. He also hoped to create his own liquor line but was forced to withdraw his application to avoid a trademark dispute with German booze brand Beck's. Despite the setback, Brooklyn got straight back into the kitchen as he shared his latest advertisement with Italian pasta producer Barilla. The aspiring chef took to Instagram on Tuesday to share a video of himself whipping up a vegetarian Fusilloni dish in the kitchen. He revealed it was one of his 'favourite' meals as he detailed how to make the creamy zucchini and asparagus pasta dish. Brooklyn, who is married to Nicola Peltz, first put the pasta on to boil before chopping up the asparagus and other vegetables, which he then stirred into a creamy sauce. At the end of the clip, Brooklyn tasted a single piece of pasta which he dipped in a cream sauce - though it did not appear to be the complete dish he had whipped up. 'It's so good,' he declared before flashing a smile to the camera. Bottles of his Cloud23 sauce could also be seen on the shelf in the background as he also plugged his other business venture. In a caption, he added: 'This is one of my favorite dishes – simple, satisfying and full of flavor from zucchini, onion, squash, and asparagus. 'What truly makes this dish shine is the pasta itself. The rough texture of Barilla Al Bronzo pasta clings to sauce effortlessly, so every bite is rich and flavorful. 'With a sauce this delicious, I want to savor every last drop. Italians call that gesture Scarpetta, and Barilla Al Bronzo does it perfectly! 'I hope you love this recipe as much as I do.' BROOKLYN'S BARILLA FUSILLONI RECIPE Fusilloni with Creamy Vegetable Sauce Ingredients • 1 Package Barilla Al Bronzo Fusilloni pasta • 4 Tbsp extra virgin olive oil, divided • ¼ cup yellow onion, chopped • 2 zucchinis, diced small • 1 yellow squash, diced small • 1 cup asparagus, diced • 1/3 cup white wine • 1 cup heavy cream • 2 cups baby spinach • 1 cup diced roma tomatoes • ½ cup Parmigiano-Reggiano cheese, grated • To taste, salt and black pepper Instructions 1. Bring a large pot of water to a boil, cook pasta according to package directions 2. Meanwhile, in a skillet sauté onion with half the olive oil for two minutes over medium heat 3. Increase the heat and add zucchini, yellow squash, asparagus, cook for two minutes, then deglaze with white wine. Evaporate, add cream, salt and pepper and bring to boil. 4. Drain pasta and toss with veggies and spinach for one minute. 5. Finish with remaining olive oil and cheese before serving. His latest culinary venture comes after Brooklyn was faced with a setback when he was forced to withdraw a trademark application for his liquor line. He also hoped to create his own liquor line but was forced to withdraw his application to avoid a trademark dispute with German booze brand Beck's. This week, Brooklyn gave up on his plan to create his own liquor line – after being handed a headache by the firm behind German booze brand Beck's. He hoped to expand his Cloud23 hot sauce line with more food and drink options and had applied to trademark Becks Buns in the US so he could sell beer and spirits. However, the company that makes Beck's beer challenged it and was given time to bring a case against Brooklyn's line before his application was passed. Parent firm Brauerei Beck & Co opposed it and had been granted an extension to file documents to try and sink Brooklyn's plan. Brooklyn then filed papers with the US Patent and Trademark Office to remove 'beer' and 'distilled spirits; wine; mirin in the nature of Japanese shochu-based mixed liquor' from his application to avoid going to war with the drinks firm. Brooklyn launched his first hot sauce, Cloud 23, last year and said: 'It's been a passion project of mine for the last two and a half years, something I've literally put everything into.' In his personal life, Brooklyn also appears to be locked in a family feud with his parents and brothers over his relationship with his wife and US heiress Nicola Peltz. Last week, it was revealed that Brooklyn and Nicola's Instagram accounts no longer follow his brothers Cruz and Romeo in the latest twist in the family drama. However, Brooklyn's friends told MailOnline on Friday that Cruz and Romeo have actually blocked them on the social media platform. This would make sense given Brooklyn, 26, and Nicola, 30, are still following his parents Victoria, 51, and David, 50. In his personal life, Brooklyn appears to be locked in a family feud with his parents and brothers over his relationship with his wife and US heiress Nicola Peltz Cruz and Romeo were still following Brooklyn and Nicola earlier this week but appeared to take action after Brooklyn posted a birthday tribute to sister Harper, sharing a family photo without them in it - which Nicola reposted. There was much speculation whether Brooklyn would reach out to Harper on her 14th birthday on Thursday, but despite him doing so, it seems all is not well in the camp. Brooklyn's birthday tribute to Harper marked his first public interaction with his family since he paid tribute to his grandmother Sandra on June 26, despite remaining silent and shunning his father's 50th birthday earlier that same month. Sources close to the family have told MailOnline of their fears that Brooklyn and his wife Nicola have also distanced themselves from Harper after they failed to visit her when they flew into London in May to film an advert for French-Italian clothing brand Moncler just over a mile from the family home in Holland Park. David and Victoria had no idea whether Brooklyn, who Harper has idolised since she was a little girl, would message her privately or publicly on Instagram because they have no communication with him. The news that Cruz and Romeo had blocked their older brother followed Cruz's many pointed digs towards Brooklyn on social media last month. Amid the escalating feud, Romeo stepped in as he shared a very pointed statement about 'appreciating people that love you' and insisted 'life was too short' to not tell people you care about them. Brooklyn and Romeo have been living a somewhat fractious relationship over the last few months following claims Romeo's ex-girlfriend Kim Turnbull was the reason behind their rift. Kim addressed the speculation June 16 and insisted she has only ever had a friendship with the eldest Beckham son. Sharing a statement on her Instagram page, she said: 'I've avoided speaking on this topic to prevent adding fuel to the fire, however it's come to a point where I feel the need to address it so I can move on. 'I will not continue to receive harassment or be embarrassed on the basis of lies, to fit a certain narrative. 'I have never been romantically involved in ANY capacity at ANY point with the person in question. 'Nothing between us has occurred further than a school friendship at age 16. I would like to remove myself from the ongoing conversation & set the record straight for the sake of everyone involved.' Kim had been at the centre of the row after Nicola claimed that she felt uncomfortable around her, with sources close to the US heiress saying that Kim had dated Brooklyn when they were teenagers - which she then denied. Last month, Romeo and Kim then split after seven months together, with friends saying that the romance 'fizzled out' three weeks after David's 50th birthday. Following their split, friends said things remain 'amicable' between Romeo and Kim, and that their parting is 'nothing to do' with Kim being blamed by Nicola for being the catalyst for the feud that has ripped the Beckham family apart.
Daily Mail
2 hours ago
- Entertainment
- Daily Mail
Gwyneth Paltrow leaves fans horrified after gross action during cooking video
Gwyneth Paltrow left her fans disgusted in her latest cooking video. The Goop founder posted a clip whipping up an intricate, gourmet breakfast for husband Brad Falchuk over the weekend - but it wasn't what she was making that had people talking. In the post the actress made a lobster benedict for her husband of seven years but it was her disposal of the egg whites that infuriated her followers. SCROLL DOWN FOR VIDEO Gwyneth was seen cracking eggs into a strainer before then appearing to tip the whites directly on to the floor and nonchalantly carrying on with poaching. In her caption for the divisive video, she wrote that she was making a 'paleo lobster benedict for a Hamptons-inspired #boyfriendbreakfast this morning' and accompanied her post to the tune of Phoenix's song Girlfriend. Fans were shocked by the star's apparent mess making - taking to the comments section to share their thoughts. 'Did I just see Gwyneth empty the remnants of the egg whites on to the floor? Tell me I didn't just see that.' 'Where did the whites go? It looked like she threw them on the floor.' 'Totally pour my egg whites on the floor too.' 'She may have a servant on standby for cleanup.' But others came to her defense, guessing there must be a trash can underneath the counter. 'It must be the under-the-counter bin, nevertheless I was entertained.' The Goop founder has been married to Brad, a television writer known for co-creating massive hits like Glee and American Horror Story, since 2018. The actress regularly shares 'boyfriend breakfast' posts on her social media. In one, she was seen crying as she cut up some onions as part of her meal prep; in another she was accused of making fun of Meghan Markle's breakfast video but days later the women were seen sharing a joke together putting an end to rumors of a feud.
RNZ News
5 hours ago
- Entertainment
- RNZ News
Second host on MasterChef UK sacked
world politics 18 minutes ago United Kingdom correspodent Edward O'Driscoll spoke to Melissa Chan-Green about a second host on the popular cooking show MasterChef UK being sacked, as well as customers at a London fish and chip shop who were met with a slithery surprise.
The Guardian
9 hours ago
- General
- The Guardian
Why homemade stir-fry sauces are always better than bought in ones
Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives?Louis, Falmouth If Julie Lin, author of Sama Sama: Comfort Food from my Malaysian-Scottish Kitchen, were to hazard a guess, it would be that Louis is buying shop-bought sauces: 'They're always sweet and dense,' she says. 'There's a phrase we use in Malaysia, agak agak, which means to season until you know that it's good for you.' And that's only ever going to come from making it yourself, which for Lin often means her 'master wok' sauce. To make a bottle, she combines 75g white sugar, three teaspoons of MSG, and 75ml rice-wine vinegar, and whisks until the sugar dissolves. Stir in 300ml light soy sauce and 100ml dark soy sauce, followed by 50ml sesame oil. Pour that into a sterilised jar or bottle, give it a shake and keep for a month at room temperature. That's then ready to go, or customise it with, say, chilli or garlic, because one stir-fry sauce is not going to fit all. While the basic master wok number is a good shout for stir-frying noodles, rice or vegetables, however, 'if you're going for a lamb stir-fry, for example, you'll probably want to add some cumin, garlic and maybe make it more vinegary.' For Justin Tsang, author of Long Day? Cook This: Easy East Asian Recipes with a Twist, it's all about balance: 'The perfect stir-fry sauce has to be salty, sweet and umami, but it shouldn't be one more than the other; it should work in harmony.' If your sauce is bordering on too sweet or dense, anything 'a bit tart or fruity' will work wonders: 'That could be some sort of acid, such as lime juice to finish, or vinegar, or a splash of sharp Worcestershire sauce,' says Tsang, who has also been known to add HP Sauce to the mix. Alternatively, get to know your onions: 'Using the finest grater on a box grater, grate a white onion into an almost-pulp, then mix into your sauce, along with a splash of vinegar – that will cut through any sweetness and make it lighter.' Another shortcut to flavour is chicken stock. 'People don't think to add it to stir-fry sauce, but it waters it down and just makes it nice,' Tsang says. If noodles (egg, flat rice, vermicelli) are in play, he'd also whack in a load of finely grated garlic and ginger – 'use a microplane to get them really fine' – plus fish, oyster and soy sauces: 'But only enough to make you think it's not going to do anything, because it will still build layers of umami.' If the goal is something lighter and brighter, Lin would knock up a quick bihun goreng, which starts with a base of onion, chilli and garlic. 'Add whatever protein you fancy [chicken, pork, prawns, tofu], then tip in some light and dark soy sauce, sugar, vinegar and a bit of chilli oil.' In with some cooked rice noodles, then add any crunchy veg you have to hand: 'Green beans or beansprouts, but don't cook them too long that they lose their crunch, because you want some texture.' If you're feeling brave, Lin adds, shove everything to one side of the pan, pour a beaten egg into the other side and scramble.' Let everything come together and serve with sambal and maybe a fried egg. Well, two eggs are always better than one. Got a culinary dilemma? Email feast@
