Latest news with #summercooking
CNET
13 hours ago
- General
- CNET
Ditch the Hot Oven: The Ultimate Summer Cooking Hack Is Sitting on Your Counter
I love grilling as much as the next backyard warrior, but standing over open flames in 90-degree heat feels less like cooking and more like slow-roasting myself. And firing up the oven indoors? That just turns your kitchen into a sauna and your living room into a convection zone. Not to mention, using a gas range with the windows shut is basically inviting bad air to dinner. That's where the air fryer swoops in. These compact countertop dynamos crank out crispy food fast, without turning your house into a hotbox. Sure, they blow a little warm air, but it's more like a light summer breeze compared to the furnace blast of your wall oven. Best of all, most air fryer recipes take less time than it takes to preheat your oven -- or sweat through another tongs-in-hand grill session. But don't take my word for it, I ran tests to see how much an air fryer would warm my kitchen compared to cooking them same food in an oven. The results cemented the air fryer as one of the best summer kitchen tools, right up there with ice makers and blenders. The numbers don't lie A heat wave requires creative thinking to keep the home cool and an air fryer is my ticket to getting through those sweltering summer spells without starving. To see if air fryers belong in the summer cooking hall of fame, I ran tests to see how much the oven heats up the kitchen versus an air fryer. Trendy air fryers are all they're cracked up to be, especially when it's hot out. David Watsky/CNET I ran tests to see how much hotter an oven would make the kitchen The air fryer turns out juicy chicken thighs in under 20 minutes. David Watsky/CNET To find real-world differences, I roasted chicken thighs in my KitchenAid wall oven (less than 10 years old) and a 4-quart Dreo air fryer, according to two popular recipes from a well-known cooking site. I tested the temperature before, during and after to see how much of a difference each machine makes. My Brooklyn apartment kitchen is on the small side, but it's not enclosed and opens up to the rest of the apartment. I kept the windows closed for the test, although it's worth noting that recent studies show cooking with natural gas in an enclosed kitchen can be a health risk. I'm finding fewer and fewer reasons to turn on the big oven these days. David Watsky/CNET The standard oven recipe called for the chicken to be roasted at 375 degrees for 30 minutes in the oven. Because of its smaller chamber, the air fryer recipe only required 20 minutes of cooking at the same temperature. The air fryer requires only about a minute to come to temperature, while the oven takes more than five. An ambient thermometer is all I needed to test how much hotter a gas oven can make the kitchen. David Watsky/CNET I placed a standard ambient thermometer in the middle of the kitchen -- about 5 feet from the stove -- at counter height. I took a reading before the oven or air fryer was turned on. I took another reading halfway through the cooking time and the last one at the end of the cooking time. Between the two sessions, I waited for the kitchen to return to a resting temperature before starting the next one. Ovens may have more capacity but they warm the kitchen far more than an air fryer. Getty The oven made my kitchen 10 degrees hotter than the air fryer Midway through the recipes (15 minutes), the oven raised the temperature of my kitchen by 15 degrees from 71 F to too-hot 88 F. After 10 minutes of cooking with the air fryer on 375 F, the temperature in my kitchen had gone up only 5 degrees F, from 72 F to a pleasant 77 F. You can feel heat emanating from the air fryer if you stand close enough, but it's not enough to significantly change the temperature of the kitchen. Read more: Here's How to Keep Your Kitchen Cool (and Lower Your Energy Bill) During a Heat Wave Not only did the air fryer cause less of a temperature spike, but I only needed to have it running for roughly 20 minutes with one minute of preheat time. The oven took 30 minutes to cook the chicken and 6 minutes to preheat. Using the air fryer will cut down on energy bills Even modern ovens use significantly more energy than an air fryer. Mary King/CNET During a heat wave, your air conditioner is already working hard. Heating the kitchen up with your oven will only require them to work harder, using more energy to bring the room back down to your desired temperature. For the AC to make up the difference for one 20- or 30-minute cooking session with an oven, it may not be a total budget-buster. Spread that out over time or for longer cooking sessions and using the oven during hot months can have real fiscal ramifications. For more on this, read my breakdown of exactly how much more an oven costs to run than an air fryer. What can you make in an air fryer? Roasted chicken in the air fryer is dynamite and takes less time than in the large oven. David Watsky/CNET An air fryer can do almost any cooking job that an oven can, although air fryers are typically smaller than wall ovens so you can't cook as much in one go. I've been tinkering with the air fryer a lot this year. I discovered the joy of cooking whole chickens in the air fryer, filets of salmon and even bacon cheeseburgers. The air fryer goes well beyond its reputation for cooking crispy wings and french fries. You can make dinner party-level recipes in the air fryer without breaking a sweat, literally. Here are seven foods that I only make in the air fryer now not just because they keep my kitchen cooler but because the results are as good or better than other methods. Here's our complete guide to air fryers, everyone's favorite new kitchen appliance. FAQs How much energy does an air fryer save when compared to a wall oven? An air fryer uses 50% less total energy than a wall oven does, according to calculations performed by CNET's resident kitchen home tech expert, David Watsky.
New York Times
a day ago
- General
- New York Times
Sunny With a Chance of Meatballs
Duck with orange, pork with apples, turkey with cranberry sauce. Meat and fruit is a classic and enduring pairing; the richness of the meat is perfectly balanced by the fruit's acidic sweetness. It's a particularly good strategy for summer, when ripe fruit is abundant and affordable, and even overripe, slightly banged-up produce can live its best life in the saucepan. Several summers ago, some slightly mushy stone fruit on my counter inspired me to create skillet meatballs with peaches, lime and basil, and it turned out to be a match made in heaven. The ripe peaches, simmered with porky pan drippings and sharpened with citrus and ginger, collapse into a thick sauce to coat the cumin-scented meatballs. Spoon it over rice or a big bowl of baby spinach to make a bright and savory meal in under 30 minutes. Featured Recipe View Recipe → Slow-cooker picadillo: Throwing a harmonious blend of ingredients into your slow cooker and letting it simmer all day is a smart way to avoid overheating the house in hot weather. Sarah DiGregorio, a slow-cooker whiz, does exactly that, using the traditional ingredients of a Cuban picadillo. The combination of ground beef, olives, raisins and spices gently bubbles away until it becomes complex and stewlike — perfect alongside rice and beans, or scooped up with a pillowy heap of tortillas. Salmon with cucumber, radicchio and dill: Genevieve Ko's delicious maneuver in this crunchy, colorful dish is to steam salmon fillets on top of a pot of farro. Not only does this save you from washing another pot, but the flavors of toasty grain and onion beautifully infuse the fish as it cooks. When the warm farro is tossed with cool vegetables and a lemony dressing, it makes a tangy dish with contrasting textures and temperatures. Want all of The Times? Subscribe.
CBC
22-07-2025
- Lifestyle
- CBC
9 ways to pair ice cream and preserves for easy summer desserts
Summertime cooking is all about simplicity — and there's nothing easier than ice cream topped with perfectly paired preserves for dessert. With the right combinations, you can enhance this everyday treat to create something downright gourmet. When choosing jams, jellies, curds, marmalades and more, whether store-bought or homemade, opt for those on the looser side so that they can flow over the ice cream for maximum coverage. If yours are a little stiff, they can be gently warmed on the stovetop or in the microwave before serving. Below are some of my absolute favourite flavours to enjoy together. And although a bowl of ice cream and preserves is really all you need for a spectacular summer dessert, I've included topping ideas as well in case you want to level up your combos into sundae territory. Vanilla ice cream, canned peaches and raspberry jam This is an easy take on peach Melba, French chef Auguste Escoffier's iconic creation that consists of vanilla ice cream with poached peaches and raspberry sauce. For a sundae, add: vanilla-scented whipped cream, toasted sliced almonds and a few fresh raspberries. Coffee ice cream and blueberry jam When I started infusing my blueberry jam with coffee, it was revelatory; the bitter, caffeinated bean gives a complexity to mellow blueberries that I never want them to be without. This ice cream and jam combo skips the infusion process and heads straight into dessert. For a sundae, add: candied walnuts and coffee whipped cream (just add some instant coffee to lightly sweetened cream before whipping). Coconut sorbet and pineapple jam For a tropical drink-inspired treat you can't go wrong with this classic pairing — tastes like sunshine in a bowl. And if you like pina coladas, you might want to add a shot of rum. For a sundae, add: passion fruit pulp and/or diced tropical fruits, coconut whipped cream and toasted coconut flakes. Butter pecan ice cream and orange marmalade Sweet, rich candied pecans benefit from a bright pop of marmalade with a little bitterness to balance the sugar. Paddington would approve. For a sundae, add: whipped cream, candied pecans and a fresh or candied whole cherry. Mint chip ice cream, fig preserves and amaro Many amaros, which pair so well with earthy figs and bitter chocolate, use mint, so a shot of amaro on sweet mint-chip ice cream paired with fig preserves creates a complex and sophisticated (but easy) end to a meal. For a sundae, add: whipped cream, crystallized mint leaves, a caramelized fresh fig half and chocolate shavings. Pistachio ice cream and lemon curd Rich, nutty pistachios are made even better by a bright dose of citrus — and the colours really pop together. For a sundae, add: whipped cream, crushed shortbread cookies and chopped toasted pistachios. Vanilla ice cream and chili crisp People love the heat that this combo brings, but its spice is not for the faint of heart. If you love chili crisp, you'll be amazed at how well it complements the cold, mellow ice cream. For a sundae, add: chopped salted peanuts or macadamia nuts and a drizzle of sweetened condensed milk. Chocolate ice cream and cherry preserves The most iconic chocolate and cherry pairing is Black Forest cake, but this one is even better for a hot summer day. For a sundae, add: kirsch-spiked whipped cream, chocolate shavings and a fresh or candied whole cherry. Strawberry ice cream and strawberry freezer jam Does it get any better than a double dose of strawberries? Freezer jam isn't cooked, so it has a super-fresh strawberry flavour that will amplify the flavours of the cool strawberry ice cream.
CNET
16-07-2025
- General
- CNET
Grilling These 7 Foods Is a Big Mistake
Fire up the grill, slap on some sunscreen, and let summer cooking begin. From burgers to corn, the grill can handle a lot -- but not everything. CNET Some foods just weren't built for life over open flames. Most grills have wide grates, which means delicate items like flaky fish or chopped veggies can slip through the cracks and meet a tragic, charred end. That's one reason outdoor griddles have gained popularity -- they're flat, forgiving, and great for tricky foods. But let's be honest: they don't deliver that signature smoky char we all crave from the real deal. Still, the classic grill remains a summer staple. Just know its limits. Here are seven foods that are better off cooked elsewhere -- and why your grill might not be doing them any favors. If you do plan to grill a few items on this list, you'll want to secure the food with special grilling equipment to keep them from falling down and creating a major cleaning headache later. Flaky fish Cod and halibut aren't great candidates for cooking on the grill. David Watsky/CNET If you've ever slapped a filet of flaky fish like tilapia, cod or halibut over an open flame, you probably know why it's not the best idea. Flaky fish tends to fall through the grates to a firey death once it starts cooking. Instead, try grilling any one of these firm fish that seafood chef Akira Beck recommends. If you simply must grill flaky fish over the grates, get yourself a fish grilling basket to keep those filets in tact. Peeled shrimp If you're going to grill shrimp, I suggest leaving the shell on until it's cooked. Dreamfarm Grilling shrimp over a hot grill isn't a bad idea, but if you're going to do it, keep the shrimp in its shell until after it's done cooking. Peeled shrimp cooks quickly and can dry out in the blink of an eye. Since you can't cook in oil or sauce on a grill, you're better off not peeling it to protect the meat from intense heat. Scallops Special skills include searing scallops. David Watsky/CNET Scallops are another seafood that in theory is great when grilled, but the potential for disaster just isn't worth it. Even large scallops are liable to fall through. Instead, cook them in a carbon-steel or stainless-steel skillet over the grates to give them a proper seer and caramelized crust that slatted grates just won't deliver. Small or thinly sliced vegetables If you're planning to cook button or baby bella mushrooms on the grill, be prepared to lose many of them through the grates. Patrick Holland/CNET Certain vegetables were made for the grill, while others were made to fall right through to the flames below. Small vegetables such as green beans, snow peas, button mushrooms and broccoli florets should never be flung onto a bare grill. To make an outdoor stir-fry or cook smaller, sliced veggies on the grill, use skewers or cook them in a sauté pan on the grill or over a grill mat to keep them safely away from the fire. Read more: Before You Fire Up Your Grill, Here's How to Make It Shine Bacon An outdoor griddle can handle strips of bacon, but a traditional grill isn't the place to cook them. James Bricknell/CNET Bacon, even thick slabs of it, is another poor choice for the grill. Thinner bacon will be impossible to manage but even thick-cut bacon is so fatty that grease will drip through to the fire below and cause annoying, possibly dangerous, splatters and explosions. Worse yet, you'll have a seriously disgusting grill to clean up after. Instead, try this cleaner method for making bacon. Breaded meat Breaded food just doesn't work on the grill. David Watsky/CNET You might be tempted to make grilled chicken or pork cutlets, but save that breaded meat for the air fryer, oven or sauté pan. Much of that coating will shake free from the food, and you'll end up with a pile of burnt breading at the bottom of your grill. Calzones Making grilled pizza is a fine idea but calzones are a trickier business. Ooni Pizza on the grill is an excellent idea, but the pie's puffier cousin won't work quite as well. Because of a calzone's thickness and shape, it's difficult to get the inside cooked without burning the doughy shell. The innards are also likely to spill out and leak down into the grates, creating a greasy, cheesy mess to clean up later. Instead, use a pizza oven to cook perfect calzones in mere minutes and save yourself from carb-related heartbreak. For more kitchen tips, read our guide to the best cheap steak cuts and check out these eight surprising foods to cook in an air fryer.
CNET
14-07-2025
- Lifestyle
- CNET
Too Hot to Stay in the Kitchen? 9 Ways to Stay Cool While Cooking This Summer
Summer is in full swing, and the heat waves have arrived. Already this summer we've seen massive heat domes that blanketed the Northeast, driving temperatures above 100 degrees Fahrenheit. When it's hot outside, the last thing you want to do is stand over an oven while trying to cook up a tasty dinner. However, just because it's hot outside doesn't mean your only option is takeout. There are a few easy ways to help keep your kitchen cool even when it's boiling outside. Read more: Best Foods for Staying Hydrated During Hot Weather From choosing the right appliances to timing your cooking sessions just right, a few simple strategies is all it takes. Better still, these tricks will help keep the kitchen from warming up the rest of the house and sending your AC bill through the roof. Here are nine practical tips to keep your kitchen -- and you -- cool, even when the temperature outside is pushing triple digits. 1. Prepare instead of cooking Ceviche requires no cooking. It just might be the perfect summer food. CNET Don't want to heat up your kitchen? Don't cook. That doesn't mean you can't eat. Focus on no-cook, fresh foods, such as summer salads, ceviche, smoothies and cold noodles. Even slicing up fresh fruit or vegetables like cucumbers and melons can be a refreshing and healthy summer treat. No-cook foods help beat the heat in two ways: By not heating up your kitchen -- or your body -- as you consume them. When you do cook, limit your time in the kitchen with a helpful meal kit (these are the best meal kits for 2025). You'll likely still have to cook the food, but you'll do far less prep and spending less time in a sweltering kitchen is definitely a good thing. Most services offer lighter, no-cook meals during the summer, too. Essential gear for food prep 2. Use an exhaust fan An exhaust fan above the stovetop is useful during hot summer days. Kitchen Aid If you're going to use your oven, make sure the exhaust fan is on full tilt whenever you do. Most people associate exhaust systems with limiting smoke, but these above-oven fans suck up a ton of heat too. 3. Use your outdoor grill or pizza oven Home pizza ovens are on a tear and present an excellent alternative to hot indoor cooking. CNET Take the heat out of the kitchen by cooking outdoors this summer. Barbecued grilled chicken or steaks are classics for the grill but don't forget you can grill summer favorites like corn on the cob or watermelon. You might be hot while you're outside using a grill or smoker to heat foods, but your kitchen can stay cool. Essential gear for grilling and outdoor cooking, all tested and reviewed. 4. Use an air fryer or Instant Pot Slow cookers give off far less heat than an oven. CNET Minimizing use of the oven and stove can help you avoid heating up your kitchen. Small appliances can cook your food just as well while emitting less heat than large appliances. Try using an air fryer instead of your wall oven, or a panini press instead of the stovetop. You'd be surprised how versatile small appliances can be. Your slow cooker and Instant Pot aren't just for winter soups and stews. Think of summer recipes you can achieve on your countertop, like Instant Pot pork carnitas. Don't turn your nose up at your microwave, which can zap rice, quinoa, vegetables and more while generating practically no heat. Kitchen appliances that keep your wall oven off 5. Meal prep ahead of hot days Some Instant Pots double as air fryers. Instant Pot If you're going to heat up your kitchen, make it worth it. If you do end up using your oven or stovetop, make larger quantities than normal. That way, you can use precooked leftovers, which means you have food ready to go without heating up your kitchen again. With the right kitchen appliances, you can batch cook and keep the oven off. For example, make a whole bunch of pulled chicken in your Instant Pot (which gives off very little heat). Then you can use the leftovers to make tacos, chicken salad nachos and other meals that don't require firing up your oven. Best gear for batch cooking 6. Cook during cooler hours If you're going to cook, try to do it when it's cooler out. CNET Cooking in your kitchen when it's already hot outside (and maybe already hot in your home) means you'll only add to the heat. Plan ahead and strategize your cooking times for when it's not as hot. The best time to cook to avoid the heat is in the morning or later in the evening. That might appear easier said than done, but you could bake bread in the morning, or cook proteins and pasta dishes while you're making breakfast or an early lunch so they'll be ready to go for dinner. More cool kitchen tips 7. Add some fans to the mix We're big fans of air circulation during the summer. Amazon Airflow can help cool down your kitchen. If you're using your stove, turn on the range hood vent. It's there to remove not just grease, fumes and odors but smoke, heat and steam that could get trapped and heat up your kitchen while you're cooking. Plus, you can keep a fan on in the kitchen to move air around and cool it down. You can also position your fan to move hot air out, or bring cold air in with a cool, wet towel. We're a fan of these 8. Limit bright lights Let there be (less) light. Getty/MirageC Sunlight and even artificial interior light can generate heat, and when you're in the heat of summer, every degree counts. Dim the lights, shut any curtains, close your blinds and limit how many lights you turn on. You don't need to work in the dark but be wary of turning on lots of overhead lights. Smart lights for a kitchen glow-up Testing gas grills at the CNET Smart Home Testing gas grills at the CNET Smart Home Click to unmute Video Player is loading. Play Video Play Skip Backward Skip Forward Next playlist item Unmute Current Time 0:00 / Duration 2:07 Loaded : 28.04% 0:00 Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 2:07 Share Fullscreen This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Text Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Opaque Semi-Transparent Transparent Caption Area Background Color Black White Red Green Blue Yellow Magenta Cyan Opacity Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Drop shadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset Done Close Modal Dialog End of dialog window. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Close Modal Dialog This is a modal window. This modal can be closed by pressing the Escape key or activating the close button. Testing gas grills at the CNET Smart Home 9. Keep yourself hydrated Water, water everywhere. Aarke This strategy won't lower the actual temperature in your kitchen but it will make the heat more bearable. Hydration is the No. 1 rule for most summer activities, and cooking outdoors or in a warm kitchen is no exception. Drink lots of water -- it's recommended to drink between 11 and 15 cups per day -- and sip even more than you think you should when the mercury rises. Want to punch it up a bit? Try water infusions for more flavor and refreshment. Planning to sweat? Add sea salt and lemon to boost electrolytes and flavor. Hot tips to stay hydrated FAQs
