Month: <span>August 2019</span>

3 Effective Ways to Get Rid of Oil Stains in the Kitchen

The kitchen is an area that can not be separated from oil. Almost all cooking activities in the kitchen such as frying, sautéing, baking using cooking oil or butter. Splashes of oil when cooking ultimately leaves stains in the kitchen area and cooking utensils. Oil stains are much more difficult to clean than other stains because of its nature which cannot be combined with water so that it cannot be cleaned just like that. If just cleaned with a cloth will leave sticky marks. To anticipate there are some tricks that you can emulate as follows.

Oil stain on the stove

Stoves are often oily because they are exposed to splashes of oil when cooking. To make the stove clean again, you can try cleaning it with the help of kerosene. It’s easy, wet a cloth with kerosene. Then, rub it on the oily stove. After wiping, let stand for … Read More

Easy recipes

recipes food

Chicken Pot Pie Sandwich

Luckily, this version from Food Network Magazine comes with a gravy recipe that’s wealthy, satisfying and extremely simple to make.

A single saucepot is all you need to make this hearty (and healthy!) hen pot pie recipe. Chicken-fried steak just is not complete without a generous spoonful of thick, creamy gravy.… Read More

Why Do We Cook Our Food and What Happens When We Do?:

food and cooking

Normally, the food is placed in a roasting pan, or rotated on a spit to make sure a fair utility of heat. Typical meals which are cooked by roasting include meat and vegetables. Steaming is the cooking of meals by steam. Steam is generated by boiling water, which evaporates and carries the warmth to the meals.

That time once more: Young cooks and the 2016 Oxford Symposium, eight-10 July

If you’re a professional prepare dinner or an interested experimenter (like me, I am a meals historian in coaching), this is an important book in your shelf. Every critical prepare dinner or foodie ought to own a copy of this book – it is indeed The Bible for the science of cooking and eating. Harold McGee is a self-taught professional, as far as I know, one of the best we now have. Filled with interesting reading about all elements of foodstuffs, … Read More