The Kitchn Archive
2011
February

The Kitchn Archive: Feb 2011

What Can I Do With Beef Jerky That Is Too Salty?
Q: I am lucky enough to work at a company that stocks a full kitchen for folks that have to work late to meet deadlines. We recently bought some beef jerky that is WAY salty.No one’s going to eat it by itself, but I hate to see it go to waste. What should I do with it?Sent by LanaEditor: Lana, sometimes cured meat has a salty coating that can be washed off; have you tried rinsing the jerky to make it more palatable?Readers, any thoughts or recipe ideas for this stuff?Next question?
Faith Durand
Feb 28, 2011
Caution: The Story Of The Empty SodaStream Carbonator
Over the last several years, my husband and I have become rather attached to our SodaStream machine Everything has been wonderful until we picked up a new CO2 canister from a brick and mortar store and to our surprise — it was empty! In the past we’ve always used the mail-in exchange program that the company offers. It’s super easy, they send you a bag and you send your old canister back and in return, they send you a new one for a small price. Easy peasy.
Sarah Rae Smith
Feb 28, 2011
Best Pantry Organizers: Space Savers & Food Storage
(Image credit: Apartment Therapy) As we head into spring cleaning and organizing season, a pantry organization project might be on your to-do list. If you number among those planning to clean out the pantry and get it into working order, here are some of our favorite sources for simple, streamlined food storage. • Read the
Sarah Coffey
Feb 28, 2011
Smarter Searching With Google’s New Recipe Feature
When you’re on the hunt for a new recipe, are you more likely to open a Google search window than a cookbook? If so, Google’s new recipe search feature just made it easier to find exactly what you’re looking for.The feature basically restricts your search results to only recipes, then allows you filter them by ingredient, cook time and calories.
Anjali Prasertong
Feb 28, 2011
How To Make Mayonnaise — The Video
Do you love mayonnaise? Ever tried making it yourself? It’s really so easy — it takes nothing more than an egg, some oil, and a pinch of salt. And if you think you don’t like mayonnaise, then you should give this a try too. It may just change your mind. Watch how we do it here in this video; there’s almost nothing to it!This recipe makes about 1/2 cup of mayonnaise.
Faith Durand
Feb 25, 2011
Can I Make Bread Without a Stand Mixer?
Q:  It seems like most bread recipes require a KitchenAid mixer outfitted with a paddle or bread hook to make bread.Can The Kitchn provide recipes or guidance on making bread without appliances? Thanks!Sent by IlonaEditor: Ilona, that’s too bad that so many recipes assume that you’re using a stand mixer. Bread can easily be made without appliances — it’s such an ancient, elemental food, and people have been making it without mixers for thousands of years.
Faith Durand
Feb 25, 2011
Quick Tip: Use Less Soap For Cleaner Hand Washed Dishes
Hand washing dishes might sound archaic to those that can’t imagine living without their dishwasher, but for others, it’s just a way of life. There’s all sorts of different schools of thought on how to complete the task, but no matter if you fill the sink or what temperature water you use, what makes the biggest difference is your soap, or rather how much you use!Talking about hand washing dishes is a tricky topic.
Sarah Rae Smith
Feb 24, 2011
Popover Pans: Are They Necessary for Perfect Popovers?
If you find yourself craving popovers with some regularity, as we do, investing in a real popover pan eventually starts to feel quite justifiable. These tins are really only useful for making popovers, but oh, what beautiful popovers they make!Popover pans are distinguished from regular muffin tins by their deep, steep-sided wells. This forces the batter upwards and results in a popover with a puffy dome and crispy sides.Many popover pans have the cups welded to a wire rack.
Emma Christensen
Feb 24, 2011
Recipe: Laura Santtini’s Mocha Chili Ribs
In Easy Tasty Italian: Add Some Magic to Your Food, Santtini approaches Italian cuisine with a touch of whimsy and a dash of chocolate-chili-gold stardust powder. Hold on to your pasta-makers, folks, this is definitely not your nonna’s cooking.At its heart, Easy Tasty Italian is just a whole lot of fun. And how can you not have fun when you’re playing with gold dust powder and pinot grigio butter?!
Emma Christensen
Feb 24, 2011
Ingredient Spotlight: White Sapote
Have you ever had a white sapote? A few of them came in our CSA box and although we’ve tasted one before at the farmers’ market, this is the first time we have had them at home.Sapote is a name given to several different fruits; here we’re talking about the white sapote (Casimiroa edulis), which is native to Mexico and Central America. In the United States, you might find this apple-sized fruit in California, Florida, and Hawaii.
Emily Han
Feb 23, 2011
Perfectly Poached: Some Tips and Tricks for Poaching Eggs
We found that a single poached egg was just the thing to round out a bowl of that Quinoa Salad with Apples, Walnuts, Cranberries, and Gouda from last week. And since that recipe made enough to feed a family reunion, that means we’ve been poaching a lot of eggs. While it’s still fresh in our minds, here are our best tips for perfectly poached eggs!Poaching is actually our favorite way of consuming the incredible edible egg.
Emma Christensen
Feb 23, 2011
How to Whisk a Bowl of Matcha Green Tea
Matcha, a powdered form of green tea found mostly in Japan, is usually associated with intricate tea ceremonies where the tea is whisked and served in a special tatami-floored teahouse. It’s a beautiful tradition but it has also kept many people from enjoying this delicious, creamy, slightly bitter/sweet beverage. It is possible to enjoy a bowl of matcha in your own kitchen using just a few key ingredients and utensils and a little less formality.
Dana Velden
Feb 23, 2011
The Recipe Box: A New Recipe Organizer for Your iPad
Looking for the perfect way to organize all the recipes you find as you wander around the web? This new Recipe Box app might just be the answer to your prayers.I admit that I was pretty skeptical of this app at first. Between Google Reader and EvernoteIt took me all of five minutes for The Recipe Box to convince me of its charms. The app opens to a standard Home screen, like you see in the screenshot at the very top of this post.
Emma Christensen
Feb 23, 2011
Strange But True: The Raw Shiitake Rash
Blistering red welts. A rash that spreads from the back of the hands to the neck, legs, back and abdomen. Is it poison oak? No — it’s shiitake dermatitis, a bizarre reaction to eating raw or undercooked shiitake mushrooms.Have you ever heard of this?More common in Asia, shiitake dermatitis is thought to be a reaction to a component of the mushroom called lentinan, which breaks down when heated.
Anjali Prasertong
Feb 23, 2011
How To Organize Waste in a Small Kitchen
Sorting waste can be a real challenge in a small kitchen. First there’s your basic trash, then there’s recycling (co-mingled if you’re lucky) and compost. Like most people, we didn’t want to give up precious floor space for these bins, so we came up with a semi-custom and affordable solution. • Read the full post
Faith Durand
Feb 23, 2011
Recipe: Lemon-Poppyseed Blinis
Blinis, a classic Russian treat, are traditionally topped with sour cream and caviar. This sweet version substitutes poppy seeds for caviar and adds a bit of lemon for a touch of sweet flavor.In their most classic state, blinis are made with yeast and buckwheat flour and served alongside a good vodka.This yeast-free version eliminates the rising time by substituting chemical leaveners and balances out the heavy and, at times overwhelming, flavor of buckwheat by cutting it with all-purpose flour.
Rebekah Peppler
Feb 22, 2011
Before & After: A Quick and Easy Kitchen Update
(Image credit: Amber Byfield) Last spring, when my husband and I bought our first house, we hadn’t painted a full wall between the two of us. That changed within about two days of us getting our keys. We soon learned that the greenest (and most budget-friendly) trick in the book is to work with what
Faith Durand
Feb 22, 2011
Weekend Meditation: Kindness
“My religion is very simple. My religion is kindness.” — The Dalai LamaWhile the idea of kindness has a sweet, basic simplicity, the actual act being kind can be challenging and complex. What does it mean to be kind, what does it look like? As any parent knows, it’s not necessarily about giving someone what they want. Instead, it might more to do with understanding what it is that they need.
Dana Velden
Feb 20, 2011
How To Brew Coffee With a Chemex Coffee Maker
How many kitchen gadgets are also museum pieces? The Chemex coffee maker not only has a place in the Museum of Modern Art, its elegance and function have earned it a permanent place on my kitchen counter. Making a cup of coffee with this simple brewer isn’t quite as easy as pushing a button, but the rich, clean results are worth it.IngredientsCoffee beans, ground or wholeFiltered waterEquipmentChemex coffee brewerChemex paper filterKettleBurr grinder (if starting with whole beans)1.
Anjali Prasertong
Feb 18, 2011
Recipe Review: Korean Chestnut Dessert
A few months ago I bookmarked a lovely post from Korean American Mommy that included a Korean Chestnut Dessert – little balls of chestnut, honey, and sesame rolled in crushed pine nuts. When I received a bag of fresh chestnuts this week from the Korean mom in my own life, I started the time-consuming but worthwhile process of making this treat…Whether roasted or boiled – these are the latter – chestnuts are a pain to peel.
Emily Han
Feb 18, 2011
How To Make Mexican Braised Beef in a Slow Cooker
This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it’s that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work! Want more smart tutorials for getting things done around the home? See more How To posts We’re looking for great examples of your own household intelligence too! Submit your own tutorials or ideas here!
Stephanie Barlow
Feb 18, 2011
Do These Doors Make Kitchen Life Easier?
When it comes to sustainable ideas and eco-friendly practices in the kitchen, there aren’t many ideas that catch you off guard anymore. This morning, however, I stumbled across something that I hadn’t ever seen implemented before. Can you guess what’s behind door number one and two? • Read the full post at Re-Nest
Faith Durand
Feb 18, 2011
Best Things to Eat With Soup to Make a Complete Meal?
Q: I’ve never been much of a soup or stew eater. Growing up, soup meant chicken noodle or tomato from a can with grilled cheese sandwiches. On the rare occasion my mother made stew, it was beef stew over rice. The end. Recently I tried making a from-scratch potato soup, and I thought, “Maybe this is why I see so many soup recipes online. I love this!” It was so simple, but still delicious.
Faith Durand
Feb 17, 2011
Prevent Food Waste And Save Money
It’s a sad truth, but keeping food from going to waste is something that most of us have to work at. We’re happy now to have a compost heap and our own little backyard garden, but the simple fact of the matter is that we don’t eat every bite of food that passes through our
Faith Durand
Feb 17, 2011
Easy Party Appetizer: Roasted Edamame with Sea Salt and Cracked Pepper
These roasted edamame are completely and utterly addictive, which is trouble if guests are coming in an hour and you can’t stop nibbling on them. They’re crunchy on the outside and chewy in the middle. The sweet flavor of the edamame is balanced by sea salt and freshly-cracked black pepper. You might want to make a double batch.This recipe is a riff on roasted chickpeas, another favorite party snack.
Emma Christensen
Feb 16, 2011
Unexpected Results: 5 Reasons Why A Recipe Might Fail
A flat cake, a bland soup, a dry loaf of bread…When a recipe doesn’t turn out as expected, we feel the disappointment to our very core. Our instinct is to blame either the recipe itself or our own inferior cooking skills, but here’s the thing: very often, it’s neither. Certainly, recipes sometimes do have errors or maybe it calls for a technique we haven’t quite mastered.
Emma Christensen
Feb 16, 2011
How to Brew Loose Leaf Green Tea
Perhaps even more so than with black tea, there’s a world of difference between loose leaf green tea and the stuff that comes in a tea bag. While it’s brewing technique a little fussier than dropping a tea bag into some hot water, the subtle, yet complex, flavor profile of a quality green tea is well worth seeking out. Read on for my method.While black tea and green tea have some obvious things in common, they need to be brewed in significantly different ways.
Dana Velden
Feb 16, 2011
Sweet & Simple: Homemade Flavored Sugar Cubes
These sparkling homemade sugar cubes flavored with rosewater, Meyer lemon or orange flower water are so lovely, we’re thinking about hosting a tea party just so we can make them. Even better: the recipe is surprisingly easy and the flavor possibilities are endless.Alejandra of Always Order Dessert was inspired to create these brightly-colored sugar cubes after she noticed an opened tube of colored sugar that had clumped up.
Anjali Prasertong
Feb 16, 2011
Help! How Do You Control Onion Skin Clutter?
Onions are one of our favorite vegetables to eat…and least favorite to prep. Their papery, flaky skin just seems to get everywhere. The same goes for garlic, for that matter! We’ve figured out a few strategies over the years for dealing with it, but we’d love to hear yours.
Emma Christensen
Feb 16, 2011
Fun Salt & Pepper Shakers Out of a Light Bulb
Ideas on what to do with dead tech never get old around here and some of our favorite projects have been light bulb centric. The ever so humble incandescent bulb has been upcycled into terraniums, oil lamps and vases. This project from ReadyMade adds yet another use for the old light bulb, salt and pepper
Faith Durand
Feb 16, 2011
Video Tip: How To Crack an Egg With Just One Hand
Ever wondered how to crack an egg with just one hand? Those chefs on TV make it look so easy. Well, it is! And it’s more than a party trick; being able to crack an egg with one hand lets you stir or whisk with the other as you add your eggs. It’s actually pretty useful. Here’s a quick little video (less than a minute long) where Emma demonstrates the keys to cracking an egg with just one hand.IngredientsEggsEquipmentA bowlJust one hand!1.
Faith Durand
Feb 15, 2011
How Dorie Greenspan Keeps Her Salad Greens Fresh
We’ve devised many clever and inventive ways for keeping our salad greens fresh from Monday to Friday, all with varying degrees of success. But this method from Dorie Greenspan might just take the cake.Dorie prefers to keep her washed and dried greens in a plastic bag, but here’s the twist: before sealing it up, she blows a little puff of air into the bag. She says that the carbon dioxide from your breath will keep the greens green all week long!
Emma Christensen
Feb 15, 2011
Try This: Grilled Lemon Vinaigrette
A basic lemon vinaigrette is standard in our household but we just discovered a way to make it even better: grilling the lemon! Try this with Meyer lemons, regular lemons, or other citrus for a sweeter, more concentrated flavor.We came across this tip in a recent post at Sunset’s One-Block Diet blog and then found similar examples at Food & Wine and Food52. We just use our grill pan but you can, of course, use an outdoor grill or even a broiler.
Emily Han
Feb 14, 2011
Can I Make Red Velvet Cake With Beets Instead of Dye?
Q: I’ve been looking for a recipe to make red velvet cake or cupcakes using beets instead of red food coloring. I had tried an organic food coloring derived from beets, but it turned purple after baking. I’m guessing the color reacted to the chemical leavener.Have you come across a recipe, or way to adapt a recipe, to do this?Sent by StacyEditor: Oh, the great dilemma of the natural baking world!
Faith Durand
Feb 14, 2011
Perfect Fried Eggs: Getting the Whites to Set
As self-professed egg fiends, we thought we knew everything there was to know about cooking themOur usual method for cooking fried eggs involves cracking them in a pan and letting them sizzle. If the whites are taking too long to set, we’ll cover the pan with a lid to encourage even cooking.Our friend takes things one step further. Before putting the lid over the pan, she’ll pour a little water into the pan. Just a tablespoon or two.
Emma Christensen
Feb 14, 2011
How to Shop for Kitchen Cabinets on the Cheap
(Image credit: Apartment Therapy) Cabinetry usually adds up to about half of kitchen renovation expenses, so if you have a small budget, you’ve got to find ways to cut costs. Shop sales, check second-hand and salvage stores, try a demolition auction, or find ways to get a custom look from big box sources. • Read
Sarah Coffey
Feb 14, 2011
Recipe: Bone-in Pork Loin with Dijon Sauce
Happy Valentine’s Day, dear Kitchn readers. I know some of us love to hate this Hallmark holiday, but it can also prompt us to take a moment to acknowledge and be thankful for the ones we care for. I can’t think of a better way to show my love than in the kitchen. After all, food is love. My beloved and I unceremoniously decided to share our Sunday together — a celebration of “us” with nary a paper heart or pink cupcake in sight.
Nealey Dozier
Feb 14, 2011
See-Through Valentines
Stitched wax paper makes an unlikely and adorable treat bag for Valentine’s Day, certain to up the cute factor of store-bought or homemade goodies. • Read the full post at Ohdeedoh
Faith Durand
Feb 14, 2011
How to Make a Proper Pot of Afternoon Tea
Brewing up a pot of good quality loose leaf tea is a kitchen ritual that has saved my sanity more than once. There’s something about taking the time and care to do it right that soothes my soul and encourages contentment. Read on for my rather detailed step-by-step method for brewing a proper pot of black tea. But later in the day, I’m ready for a more refined experience and brewing up some good quality loose leaf tea is often just the treat I’m looking for.
Dana Velden
Feb 11, 2011
How To Make Your Own Indoor Compost Bin
(Image credit: Sarah Starkey) There are a lot of options out there for apartment dwellers who want to compost, and like most things it’s not as simple as one style fits all. It’s about finding what works best for you. Try something! And if it doesn’t work for you… try something else! This is an
Faith Durand
Feb 11, 2011
Two Unique & Unexpected Benefits of Cooking in Clay
Clay pot cooking seems to be all the rage these days. Earthenware pots are relatively inexpensive and beautiful to look at, as evidenced by the lovely productsChamba clay potWhat we’ve discovered makes us all the more curious to try cooking in one of these pots for ourselves. Two things make clay pots unique, both having to do with the fact that they are made from clay.• 1 The first is that clay is somewhat porous.
Emma Christensen
Feb 10, 2011
Sweet Pink Treat: Quick Pomegranate Sherbet
Ever since we discovered this delicious sherbet recipe, we’ve been on a sherbet kick. A big one. Lemon, orange, tangerine, and now pomegranate—just in time for Valentine’s Day, should you want something festive and pink. And we have a simple substitution that makes this recipe even easier, if that’s possible.The original recipe, from The New York Times, calls for freshly squeezed tangerine (or any fruit) juice.
Elizabeth Passarella
Feb 10, 2011
At Home With Venetia In Kyoto
In this world of fast-paced, competitive food and lifestyle shows, “At Home With Venetia In Kyoto” is a calming breath of fresh air. We recently discovered this Japanese program on our local public television station and have become quite enchanted by Venetia’s “eco- and people-friendly way of life.”“At Home With Venetia In Kyoto” focuses on the home life of British-born Venetia Stanley-Smith, who has lived in Japan for over 30 years.
Emily Han
Feb 10, 2011
Warm and Fuzzy Heart Cookies
What a treat to stumble across such an inspiring way to use cotton candy. Well, it just warms our hearts, really. • Read the full post at Ohdeedoh
Faith Durand
Feb 10, 2011
Tip: For Perfect Whipped Cream, Use a Food Processor
Thanks to a tip from the LA Times Test Kitchen, we just learned the best way to make perfectly light yet long-lasting whipped cream in under five minutes, with no bowl-chilling required. The secret is using a food processor or small food chopper. Have you ever tried this? Test Kitchen manager Noelle Carter says it produces a texture “superior to any other” and we would have to agree.
Anjali Prasertong
Feb 9, 2011
Smeg’s Built-In Coffee Machines & Range Hoods
While Smeg is probably best known for its iconic retro fridges, the Italian company also makes other appliances. We’ve mentioned some of their cookers before, but they also make some built-in coffee machines and glorious range hoods. • Read the full post at Unplggd
Faith Durand
Feb 8, 2011
Seasonal Spotlight: White Guavas
Here in Southern California citrus is the dominant fruit of winter, but you might also find another treat popping up in your backyard, market basket, or CSA box: guavas! These Mexican white guavas don’t have the brilliant color of their pink cousins but they’re wonderfully fragrant and sweet. Over 100 guava varieties grow in places like Mexico, Central and South America, the Caribbean, Southeast Asia, Hawaii, California, and Florida.
Emily Han
Feb 7, 2011
How Do I Convert a Cake Recipe to Make Cupcakes Instead?
Q: I saw the post on Strawberry Scalded Milk Cake, and wondered what about the rules for taking a cake recipe and using it to make cupcakes.Do you just adjust the oven temperature and cook time, or do you have to change other parts of the recipe too? Can you do it with all cakes?Sent by JessicaEditor: Jessica, most cake recipes can indeed be sized down to cupcakes. It’s quite straightforward, in fact.• Do not change oven temperature.
Faith Durand
Feb 7, 2011