Entries tagged with 'tips'
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Art Smith's fried chicken. [Photograph: Erin Zimmer] Fried Chicken Recipes Art Smith's recipe » The Lee Brothers' recipe » Paula Deen's recipe » Edna Lewis' recipe » Chefs are paying more attention to fried chicken—the seasonings, 36-hour brines, air-drying techniques, and fancy bread crumbs. There really doesn't seem to be a downside of a fried chicken boom. But at the end of the day, is it really any better than Popeyes? We asked a few Southern food gurus for their secrets to classic fried chicken....
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[Photograph: theogeo on Flickr] Things are about to get competitive in the kitchen and it's not a Top Chef Quickfire challenge. It's time to start hypercooking. Hypercooking is defined by The Food Section as "an environmentally conscious way of cooking that seeks to maximize the impact of the energy used during the cooking process." Hypercooking is the kitchen version of hypermiling, in which drivers change they way they drive and use specific techniques to go as far as possible on a gallon of gas. In the Big Green Cookbook Jackie Newgent offers hypercooking tips and recipes, such as one for cookies that finish baking in the residual heat of the oven. Try these tips, after the jump, to save...
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Don't let that banana peel go to waste! From Re-Nest comes 7 Ways to Reuse a Banana Peel....
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Before you fire up the grill for one last summer cookout, check out these ten steps to the perfect burger from the blog Al Dente. The takeaways? Weigh your patties to ensure even portions (and therefore even cooking time), don't be afraid to salt, and follow what we'll call the 3-2-1 rule: Grill for three minutes on the first side, two minutes on the flip, add cheese, and cook for one minute more. Any more tips for grilling the perfect burger?...
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[Flickr: NatalieMaynor] There was a time when I cultivated tomatoes over acres, not in small pots on windowsills. I now make my home in Brooklyn and have no backyard, front yard, or rooftop to speak of. But in college I spent my summers riding in the back of pickup trucks; weeding fields; and selling tomatoes and peppers, blueberries and yellow squash at farmers markets' throughout the D.C. area. Back at school, friends and I yearned for food that didn't originate in the dining hall so we founded a highly successful biweekly farmers' market. I don't claim to have the wisdom of full-time farmers, but as a former farm worker and market manager, and as an active market go-er and...
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Photograph from jpockele on Flickr You've probably got your grocery shopping routine down to a science. You pick up pantry staples at your neighborhood Piggly Wiggly, Safeway, Hannaford, or Whole Foods. You try to get fruits and vegetables from your local CSA, farmers' market, or roadside stand. Finally, maybe you grab some specialty items every now and then from Trader Joe's or a gourmet store. Sounds pretty good, but there may still be some options for buying local, sustainable, and green groceries that you haven't explored yet. Co-ops: Grocery Stores That Break the Mold Photograph from takomabibelot on Flickr Cooperative grocery stores (more commonly called co-ops) have come a long way from their days of selling textured vegetable protein...
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Photograph from chippenziedeutch on Flickr Finance blog The Simple Dollar has seven tips on how to get the most out of your refrigerator and freezer for less money. For example, cleaning the dust off the coils at the back of your refrigerator will make it more energy efficient. Also, if your freezer is fairly empty (unlike the one above), fill it with empty jugs of water to keep the other items cold and make your freezer work less hard. If you're really hardcore, you can build a chest refrigerator, which cuts energy use by about 90 percent over a typical standup refrigerator. Related: Serious Green: 10 Cheap & Green Kitchen Tips...
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Photograph from Muffet on Flickr On Wisebread Linsey Knerl discusses her Five-Day Freeze cook-ahead technique. It's her way of cooking and freezing food for future meals without having to spend two days straight in the kitchen. So basically advocates doing a half hour to hour's worth of extra cooking while you're prepping that day's meal: We have some amazing batch cooking (or make-ahead) tips here on Wise Bread. I’ll share those with you later in this article. What I’m aiming to discuss, however, is how to achieve the same level "cook now, eat later" zen, without the horrid hangover that occurs when you shop for an entire month’s worth of food, cook for 12 hours straight, and then collapse...
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As a committed tree-hugger and very recent graduate, I find myself plopped firmly at the intersection of cheap and green. Keeping things environmentally friendly while keeping costs down is important to me. Below, some of my best time-tested, budget-approved ways to keep both your wallet and the earth green and happy. 1. Fill Your Oven Photograph from KirrilyRobert on Flickr Every time you turn on your oven to roast or bake something, make sure that baby is full. It takes a lot of energy to get an oven to 400°F, so you might as well fill all the rack space. Even if roasted sweet potatoes aren't part of tonight's roasted chicken dinner, I throw them in; they'll get put into...
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If you've ever wondered how to freeze bacon you've probably googled it by now, but if not, Megan Reardon of Not Martha shares her bacon freezing advice—she rolls it in parchment paper—along with a few pretty photos. About.com says you can keep bacon in the freezer for a month before the fat goes rancid. Related Quick Tip: How to Substitute Bacon for Pancetta The Baconcyclopedia, Everything You Want to Know About Bacon on One Really Long Page In Videos: Squeez Bacon from ThinkGeek...
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