If you’re going to call one item in your pantry an essential ingredient than it should probably be salt. Salt is an important flavoring but also much, much more and likely used in just about every recipe you prepare.
Not only an essential cooking ingredient and taste modifier, sodium chloride is also an essential nutrient that we can’t survive without. Essential indeed!
But what is the difference between the most common types of salt: kosher, table, and sea salt? And how best are they used in the kitchen?
We recently went blueberry picking at a nearby farm. Turns out, when you are required to wear masks and can’t do any field sampling, you fill up your bucket much faster! It also happened to be really hot that week and turning on the oven at all for preserves and jam wasn’t appealing.
We ate many of them fresh but we also had fun coming up with a blueberry popsicle recipe that tasted way better and was way more healthy than the vibrant blue ice pops that typically fill our freezer.
This is the story of a sweatshirt. A sweatshirt that lived on the floor just inside the front door for more than two days. Another day and it was probably going to ask for the wi-fi password.
It would have been very easy for me to pick up the sweatshirt. It was actually really hard not to pick it up. It also would have been easy for me to make them do it. I can make like a prison guard if I have to but both of those options miss the point.
I want them to learn to look after themselves with some pride. Cleaning up isn’t just a task to get an allowance. It’s an illustration of who they are. The lesson from the sweatshirt that I want them to learn is how we do anything is how we do everything. Leaving it on the floor isn’t just lazy and messy—it shows that they are a mess.
One of my key parenting tenets: I’m not trying to raise successful kids. I’m trying to raise successful adults.
It’s a long term investment. Short term returns are huffing, mumbling, and occasional stomping.
Tofu is inexpensive, filling, nutritious, and … often tastes terrible. It doesn’t have to. I promise. Time and temperature are two simple tricks that can turn your tofu frown upside down.
One of our staple meals for busy weeknights is a tofu and veggie stir fry over brown rice. We cook and eat a lot of tofu and we’ve cooked and eaten a lot of bad tofu but over the years we eventually found a simple way to make it taste great in three simple steps.
It can be the most intimidating, and sometimes demoralizing, part of the pizza-making process. You’ve made the dough, prepped the ingredients, stretched it out perfectly then go to launch it into the oven and … it sticks. There is no worse feeling for the home pizziaolo than standing over a blazing hot oven trying to wrestle some stuck dough into the oven.
Don’t despair. It happens to everyone at some point and calzones still taste good! With a little practice and following these 6 practical tips you’ll be launching your pizzas into the Ooni with pizzazz.
Plain, all-purpose white flour is a great place to start when making your own pizza dough. It has plenty of protein, strength and flexibility, making it very easy and forgiving to work with when trying to stretch it out. The downside is that all-purpose, white dough tends to lack any flavor as it’s been processed to remove the bran and germ. So if you want to take your dough to the next level and really add a dynamic shot of flavor, try adding some whole grain, which includes all three parts of the grain – bran, germ, and endosperm.