Christine Gallary's Recent Articles
Page 24
3 Reasons Why You Shouldn’t Leave Your Ice in the Trays
When it comes to beverages, I like extreme temperatures: either icy cold or super hot. This means I need to have a steady supply of ice available at all times to make me happy. Since my freezer’s ice maker is broken, the ice trays are constantly used to make sure that my cocktails, iced tea, or water are properly chilled. Like most people, I used to just keep the ice in the trays and pop out cubes as needed.
Aug 7, 2014
10 Tasty Fruits and Vegetables to Pickle This Summer
While I’ll never turn down good ol’ cucumber pickles, there are so many other tasty summer fruits and vegetables out there begging to be covered with a sweet-tart brine. It’s time to give squash, peaches, and even okra a star turn in a mason jar — here are ten fruits and vegetables you should pickle this summer! 1. Corn: Pickling tames the sweetness of corn and turns it into a great summer relish to serve with grilled meats or fish.
Aug 5, 2014
What’s a Renter-Friendly Way to Update Countertops?
Q: I live in the most temporary of all temporary situations — student housing. Six strangers in a 3-bedroom apartment. Those of us who will be in the space for at least a year or longer are trying to find renter-friendly ways to spruce the place up. We’re painting, wallpapering, even putting temporary backsplashes and stone tiles in all the perfect places. The bane of my existence, however, is the hideous countertop that stretches the length of our small kitchen.
Aug 4, 2014
How I Save Leftover Chipotles in Adobo Sauce
Smoky, spicy canned chipotles in adobo are one of my favorite flavor-boosters. Just a little bit of this wonderfully smoky, spicy stuff adds so much flavor to my cooking, but it also leads to one of the more annoying aspects of opening up a can: dealing with the leftovers. With just three easy steps, you can save the rest of the can in easy-to-use portions so none of it goes to waste!
Aug 4, 2014
What Are Some Satisfying Pureed Soups to “Eat” on a Liquid Diet?
Q: I just got this major jaw surgery and can’t eat anything. Chewing is not an option. I have a large apparatus in my mouth that will only let me pour things into my mouth, can’t even use a straw. I am having a hard time with this because I am a very picky eater (although I will try everything). I have tried many recipes and need some more help with some new soups and stuff for my blender. What are some good soup recipes that involve being pureed or can be, and are still good?
Jul 31, 2014
How Pluots, Apriums, and Plumcots Get Their Names
Hybrid fruits produced by crossing plums and apricots have started popping up in the summer over the past few years, and they’re almost as popular now as more traditional stone fruits like peaches and nectarines. These hybrids are found under various names — pluots, plumcots, apriums, apriplums are the most popular ones — but are they just all just the same fruit, under weird names? What’s with the hybrid names of these hybrid fruits?
Jul 30, 2014
How Can I Make My Homemade Bread Less Dense?
Q: I’m new to the bread baking business and am thoroughly enjoying the experience. However I seem unable to avoid a heavy dense loaf, even though I stick strictly to various recipes I’ve tried. Any suggestions as to how to achieve a lighter, less dense end result would be greatly appreciated. Sent by Chris Editor: Readers, do you have any tips or recipes to share that will help make lighter loaves of bread?
Jul 29, 2014
What Else Can I Make With a Sodastream Soda Maker?
Q: I just got a Sodastream as a gift but honestly, I’ve never been a fan of soda. I’m also skeptical of the flavored syrups that are sold alongside these machines. I’m thinking adding various bitters or making my own fruit syrups could be fun, but maybe someone with more experience could share some recipes or some ideas for the machine? And also, why can’t I carbonate a flavored liquid? Say a chilled tea?
Jul 28, 2014
What’s the Best Meat for Carnitas?
One of my favorite meats to order at a Mexican restaurant is carnitas, hands-down. The meat is rarely dry — instead, it’s juicy, flavorful, tender, and, if I’m lucky, someone took the time to crisp it up a little too. If you’re making carnitas at home, can you use any cut of pork, or is there one that works best? Carnitas is made by braising pork, usually in lard but it’s also done in broth or stock for a lighter end result.
Jul 25, 2014
The Best Way to Pick a Great Zucchini
We’re smack dab in the middle of summer, which means it’s prime zucchini season and they’re everywhere! Did you know this popular variety of summer squash can grown up to 2 inches in length every 24 hours? Bigger doesn’t mean better, though, so here are some pointers on how to pick the tastiest zucchini. Inexpensive zucchini is such a versatile summer vegetable: you can eat it raw, bake it into bread or muffins, fry it, or grill it, amongst countless other usages.
Jul 23, 2014
What Is the Best Way to Learn Kitchen Basics?
Q: I feel like I have no natural ‘sense’ when if comes to cooking meals. And I’ve put no time or real effort into learning before now. What are the best books or online courses to use to learn those fundamental concepts that good cooks just seem to know… …that would elevate me from hack to actually making tasty food that we would enjoy, not merely tolerate?
Jul 21, 2014
Why Aren’t My Homemade Potato Chips Crispy?
Q: I am mystified that I have seen scores of videos of someone preparing homemade potato chips that appear to be light in color and crispy, but, I cannot seem to mimic the final result. I have tried different frying temps between 325 and 375; I have tried different oils: vegetable, canola, and peanut. I have tried different thicknesses of potato slices; I have even wasted my time blanching the slices in vinegar solution which does help give a lighter color end result, but saps the flavor.
Jul 16, 2014
3 Reasons Why You Should Boil Potatoes Before Grilling Them
One of the main advantages of grilling is that you don’t need to heat up your stove, but I’d like to convince you that if you’re grilling regular or sweet potatoes, you should par-boil them first. Here are three reasons why you should do this extra step. Since potatoes are dense, starchy root vegetables, they need to be cooked all the way through — no one wants to bite into an al dente potato.
Jul 11, 2014
Does Blanching the Basil Really Make Pesto Stay Green for Longer?
Pesto is such a perfect summer sauce — basil’s abundant and cheap, there’s no cooking involved, and it’s versatile enough to toss into pasta, spread on bread, or toss with grilled vegetables. The one downside is that it loses its vibrant green color quickly if it’s exposed to air, but supposedly blanching the basil leaves first will keep the pesto keep its color. Does this actually work? We tested it to find out.
Jul 10, 2014
Why Are My Soft Caramels Getting Grainy?
Q: I’ve made the soft caramels twice and they are great for the first two days. After that, they start getting grainy. What do you think is causing this to happen? Sent by Terrie Editor: The graininess probably comes from the sugar in the caramel crystallizing because it has either been undercooked or overcooked. Here’s a recipe with temperature guides for soft caramels: How to Make Soft, Chewy Caramel Candies Readers, any other ideas on what might make the caramels grainy?
Jul 9, 2014
The Best Way to Pick a Perfect Peach
We’re fast approaching the peak of stone fruit season, and one of the best summer experiences you can have is biting into a perfectly ripe, fragrant, and sweet peach. A peach so good you don’t mind the sticky juice that’s running down your chin and fingers, a peach you don’t want to share with anyone else. But how do you pick a peach that’ll be that good? Here are a couple of pointers to help you pick the perfect peach.
Jul 8, 2014
Did You Know You Can Freeze Tortilla Chips?
Keeping my snack portions under control is a discipline I still have yet to master, especially when I feel the need to finish things like chips before they go stale. Kitchn reader Joy gave us a great solution for what to do if you have extra tortilla chips — freeze them! Joy says: Did you know that you can freeze tortilla chips? They come out perfect, especially if you eat them occasionally and don’t want them to go stale.
Jul 7, 2014
Two Ways Corn Cobs Can Add Extra Flavor to Your Food
After you’ve cut all the kernels off corn on the cob, you probably think that the cobs have done their duty and have nothing more to give. Think again! Here are two easy ways that corn cobs can add extra flavor to your food. You’re probably wondering what milk has anything to do with corn cobs. Milking the cobs refers to the process of removing the milky liquid (corn milk) that’s still clinging to the cobs.
Jul 2, 2014
5 Homemade Hot Dog Condiments
Serving hot dogs with the ubiquitous red and yellow squeeze bottles of ketchup and mustard is no doubt the easiest choice. But since you’re probably not making the hot dogs from scratch, why not channel your energies into making your own condiments instead? Making your own condiments make take a little bit more time, but the effort is worth it when you add another dimension of flavor or texture to your hot dogs.
Jun 30, 2014
5 Sweet Ways to Bake with Tea
Did you know that tea leaves can actually go bad? Depending on the type, tea has essential oils in it that can go rancid if it’s sat around for too long. Don’t let it get to that point, bake up some of these tea-infused treats and serve them with your next afternoon cup instead! Teas are essentially no different than spices – they’re dried, concentrated bits of flavor.
Jun 27, 2014
The Best Ways to Pack Sandwiches
Everyone’s packed a sandwich before, so is there really a best way to do it? Depending on the sandwich, there probably is if you want to keep it from getting soggy or falling apart as it travels. While it’s certainly not rocket science, here are a couple of guiding principles that will avert possible sandwich disasters. Before we even get to packing sandwiches, we’ve got to talk about the sandwich choice itself.
Jun 27, 2014
Berried Out? 5 Ways to Use Up Leftover Berries
Got a little carried away at the U-pick farm and now buried in berries, like this reader yesterday? Maybe you took advantage of the farmers market deal and bought three baskets instead of just one? Preserve or use up the surplus in a variety of ways, from hearty salads to tart-sweet syrups. 1. Freezing. Wash and dry the berries. Trim, then freeze them whole or in pieces in a single layer until solid.
Jun 25, 2014
Beyond Soups & Smoothies: 5 More Ways to Use Your Stick Blender
I reach for the stick blender to make quick work of blending a big pot of soup, and it’s also great for the morning on-the-go smoothie since I can blend it right in the cup. But beyond these two tasks, what else can stick blenders do? An immersion or stick blender is a handy, inexpensive appliance that can often take the place of a food processor or regular blender.
Jun 24, 2014
How Do I Scale a Recipe Down to Serve Two?
Q: I am single and often look for ways to successfully and reliably scale down recipes I want to try to serve 2. I was so happy to to see the cooking for two cookbook by America’s Test Kitchen and I quickly purchased it. So far, I love it. However, my burning question is: for the rest of the recipes I want to try from other sites and magazines or cookbooks, how can I scale down the recipe to work for me?
Jun 23, 2014
A La Mode! 5 Desserts That Are Even Better with Ice Cream
If I’ve already made the decision to have dessert, then the question of whether or not to have it a la mode is a no-brainer. Yes, please! There’s something about ice cream that makes each sweet bite that much better. Here are five desserts beyond the traditional apple pie a la mode that are begging to be topped with a scoop of ice cream.
Jun 19, 2014
Go Beyond Salads with These 5 Fresh Ways to Cook With Quinoa
We love quinoa salads — we brought you a real beauty in this green goddess salad today! — but this easy-cooking nutritious grain can go far beyond just salads. What else can do you with this pantry staple? Here are five alternative ways that you can eat quinoa throughout the day, from breakfast all the way to dessert. Quinoa is much more versatile than the salads it usually ends up in.
Jun 16, 2014
This One Tip Makes Homemade Fried Chicken Way More Fun
Frying chicken, especially multiple batches if you’re feeding a crowd, can be a stressful dance of breading, frying, and keeping the chicken warm since each batch takes forever to fry — not to mention making sure that the chicken is safely cooked through! Here’s one easy step to incorporate into the process to make the whole thing a lot more zen.
Jun 12, 2014
Why I Always Have Plastic Cutlery in My Purse
I try hard not to lug around a heavy purse or bag, opting to carry only my keys, phone, wallet, and sunglasses in a small purse. A few years ago, however, an unexpected addition made its way into my purse and has found permanent residence: plastic utensils. As a poor culinary student in Paris, my food mainly came from leftovers I brought home from class and the grocery store.
Jun 10, 2014
3 Practical Ways To Use Squeeze Bottles
You might think that squeeze bottles are only used by chefs in restaurant kitchens to artfully plate chocolate sauce or raspberry coulis, but here are 3 practical ways they can be put to good use in the home kitchen! Squeeze bottles are great because they give you more control than wider-mouth bottles when pouring, allowing you to get just the right amount out. Plus, they’re inexpensive and can be run through the dishwasher when they get sticky or dirty.
Jun 4, 2014
How Do I Clean Mineral Deposits Off Glass Pitchers?
Q: I have several glass water pitchers I use to serve tap water. We have hard water that leaves mineral deposits on the pitchers I cannot remove. Any ideas on how to clean them? Sent by Mandy Editor: Readers, how do you get the mineral deposits off your glass pitchers?
Jun 3, 2014
12 Delicious Foods You Can Pack for a Flight
What you eat while traveling can sometimes involve extremes: it might be a continuous stream of buttery pastries from Parisian patisseries, or the sad monotony of business trip club sandwiches through room service. No matter what kind of trip it is, you don’t have to settle for eating a wilted grab-and-go sandwich from the terminal kiosk. Here are some ideas on what to pack that will actually make you look forward to your in-flight meal!
Jun 3, 2014
This One Small Extra Step Makes the Cheesiest Grilled Cheese Sandwich Ever
The grilled cheese is the little black dress of sandwiches with good reason: it’s classic and never goes out of style. There’s just something about the simple-yet-unbeatable combination of buttered, toasted bread with gooey cheese in the middle. But what if you could up your grilled cheese game by making them even cheesier? A sprinkling of a hard, aged cheese like Parmesan or Pecorino Romano onto the buttered bread before you toast it adds an amazing dimension to the final sandwich.
May 29, 2014
The Best Way to Use Cooking Spray Without Making a Mess
Using nonstick cooking spray is an easy way to grease all the edges and corners in a baking pan, but it always seems to coat the area I’m spraying over with a sticky film too. Does this happen to you too? Here’s the best way I’ve found to make sure your pan gets greasy while your kitchen stays clean. It’s simple: Spray cooking spray into your pan over an open dishwasher door.
May 28, 2014
Food Safety: How To Pack For a Picnic
Packing for a picnic might seem like a breeze since, unlike a barbecue, there’s no on-site cooking or raw meat involved. But since you’re traveling and eating outside without the convenience of refrigeration, here are a few things to keep in mind when you’re loading up the picnic basket to pack it safely. You still need a cooler. Pack your cute picnic basket with non-perishable food, napkins, and dinnerware, but pack all perishable items in an insulated cooler with ice packs.
May 23, 2014
The Right Order to Make Potato Salad
While potato salad is a year-round dish, it really becomes a staple as the weather turns warm. Whether you’re going vinegar-y or creamy, warm or cold, the order it’s put together makes the difference between a potato salad with great textures and flavors, and one that is just ho-hum. If you remember the right order to do things, you can easily throw together a tasty potato salad with what you have on hand. Multitask. Start by boiling your potatoes.
May 22, 2014
How My Oven’s Delay Start Feature Changed My Life
Technology and I have a love-hate relationship. Once I learn to how use a new device, I really grow to appreciate it, but it’s getting me to try it in the first place that’s the hard part. I hate figuring out technology unless it’s really intuitive, so I usually give up after a few tries to do something the old-fashioned way instead. The same goes for extra or fancy features on kitchen equipment — I just want something to do its basic job.
May 21, 2014