How To Blanch Sweet Potatoes–Tips And Tricks

_{How long do you blanch sweet potatoes?}

How to blanch sweet potatoes? This is one question that hovers in the minds of most newbie chefs when they think of making some sweet potato doshes. Well, you should better know it now, or else you will mess with the whole thing sooner or later. Read on if you are interested.

To begin with, sweet potatoes are a well-known superfood. If you like to eat healthy, you’ll understand why this root vegetable is so attractive. For one thing, it is is a very important source of complex carbohydrates.

The abundant vitamin C helps reduce flu and cold symptoms, and vitamin D promotes healthy bone development and maintains bone density. If you eat a lot of sweet potatoes, you’re probably constantly looking for new and creative ways to add sweet potatoes to your meals. One method we all can use is blanching.

But you’ll have one question in your mind: How long do I have to blanch sweet potatoes?

There’s a lot to know about blanching and how to do it correctly, but the answer is between 3 and 5 minutes. Now let’s see what blanching is and how to do it. I will also tell you why I prefer to blanch sweet potatoes. And it’s delicious.

What is blanching?

Blanching means turning something white, but in cooking it is not. In the kitchen, food is usually blanched with vegetables. Basically, you cook the vegetable (sometimes called boiling) in boiling water for a few minutes.

When it’s partially cooked, take it out of the boiling water and “shock” it by running it under cold water or putting it in ice water.

Why should you blanch?

This allows you to extend the shelf life of the sweet potato, making it great for salads and even freezing. Although 3-5 minutes is a good rule of thumb, the blanching time depends on how many potatoes you have.

As I mentioned above, the time it takes to blanch potatoes varies depending on how much you have in the pot, the type of slices you’ve made, and the size of the slices. For example, thick slices of sweet potatoes need more time in boiling water than julienne slices. And if you have a lot of potatoes in the pot, it will take longer than if you only have a few potatoes.

How to blanch sweet potatoes

Blanching is a cooking method that every cook (professional or amateur) should learn. It’s a great way to pre-cook your potatoes so they can be finished later, and it’s a good first step to freezing them. To blanch your sweet potatoes, you’ll need a few things:

Ice water
A jar
Salt
A large bowl
Knife and cutting board
Plate and paper napkins
Chopping and cooking

The first step is to bring the water in the pot to a boil. While waiting for the water to boil, start chopping the potatoes. Make sure they are equal in size so they fry evenly.

This RSVP blanching basket from Amazon makes it easy for you!

RSVP Endurance 9 inch wide edge Mesh BasketView on Amazon

Salt to preserve flavor and color

Just before adding the potatoes to the boiling water, add plenty of salt to the pot (this prevents the potatoes from discoloring and adds to the flavor). Leave the potatoes in the boiling water for 3-5 minutes.

This Farberware pot from Amazon is one of our favourites for blanching vegetables. Farberware Classic Series 11 quart pot with glass lid

View on Amazon

Testing and dipping

After 3 minutes, taste how tender they’ve become. When partially cooked, i.e. soft but not spongy or tender, quickly remove from boiling water and place in a bowl of ice water.

These top-quality Pyrex bowls from Amazon should serve your purpose.

Pyrex glass mixing bowl set (3-piece set, interlocking, microwave and dishwasher safe)

View on Amazon

This step stops the cooking process. If you fail to shock the potatoes, they will continue to cook for several minutes after you remove them from the boiling water.

Cooling and drying

When they are completely cool, you can remove them from the ice water and place them on a plate with dry kitchen paper. Dry them and you’re done blanching your sweet potatoes.

I love these Pyrex containers to store blanched veggies in the freezer.

_{Why blanching is great}

_{If you’re like 90% of the population, you’re busy all week, whether it’s at work, school or with the kids, you always have something to do. This lack of time probably keeps you from preparing balanced meals for you and your family (an overwhelming number of Americans say the reason they eat out so often is convenience).}

_{Blanching vegetables is a great way to drastically reduce cooking time. In general, vegetables are the most time-consuming part of a meal. Try blanching your sweet potatoes on one of your days off. It doesn’t take long and can save you a lot of prep time when you get home to make dinner.}

_{Anyone want some sweet potato fries?}

_{My favorite use of the blanching technique is sweet potato fries. It’s done a little differently.}

_{Don’t have a fryer? Amazon has a fabulous one from T-Fal. This T-fal fryer with basket, which is made of stainless steel, is quite easy to clean, having oil filtration( 2.6 pounds, silver, model FR8000).}

_{View on Amazon}

_{You should set your fryer to 260º and place your sweet potato pieces in for 5 minutes. However, you must make sure to let the oil warm up to 260º first. Once you’ve removed them from the oil, turn your fryer to 360º and finish the fries. It’s easy to tell if your fries are done, because if they float, they are done.}

_{Wrapping up}

How to blanch sweet potatoes

_{Blanching vegetables can be a great way to incorporate vegetables into your daily meals. For example, you can prepare them to freeze for later use. And if you blanch potatoes earlier in the week, they will be ready to cook in no time on busy weekday evenings.}

_{Sweet potatoes are an obvious candidates for blanching, so it’s easy to combine the convenience of preparing blanched vegetables with the many benefits of sweet potatoes, not to mention their awesome flavor. So, now that you know how to blanch sweet potatoes, I am sure you will be able to do your job more confidently and make your family happy with your sweet potato dishes.}

Why Do My Burgers Fall Apart? Tips And Tricks To Fix The Problem

by kitchenguide

Why Are My Burgers Falling Apart?

For burger lovers everywhere, the most common problem when cooking burgers is obviously the patty. Even if you cook your burger with ham, chances are you’ll end up with a dry, flaky beef crust. This makes your burger almost inedible. That is quite disappointing, isn’t it? So, you are perplexed: you keep asking yourself one single question. Why do my burgers fall apart all the time and how should I fix it?

If your burgers are falling apart, it could be due to several reasons. The usual suspects are problems such as improperly ground beef, cooking temperature that is too low, overworking the meat, and the starting temperature. You definitely need to eliminate these factors to get a good juicy burger.

Not sure which factor is the culprit? Let’s look at each factor to see which part it is. I always try to make the best burgers here at home, so let’s make yours great too.

Your ground meat is bad

If you’re wondering “Why are my burgers falling apart?” it’s perhaps because of the ground meat you’re using to make the burgers. Good ground beef and good quality ingredients are essential for perfect burgers. Of course, taste preferences differ, but you should have a good starting point.

A common problem is the choice of beef. Some people choose ground hamburger for their patties, which is not a good choice. But why is that?

By definition, ground beef is beef that comes from different parts of the cow. The problem is that each muscle group in beef has a different cooking time, which depends on the fat content. Ground hamburger results in a dry, slightly charred product.

Another problem is the list of ingredients. Some burger makers tend to add too many ingredients to their patties. They add soy, marinates, liquid seasonings. Not to speak of salt long before they make the patty.

All of these extra ingredients make the patty too moist and this will make the burger fall apart. Some people also use binders like breadcrumbs or eggs. It’s a matter of preference, but it can change your burger dramatically.

Preparing the ground meat

When buying ground beef, always use fresh ground beef or short ribs. Ground beef has a good lean-to-fat ratio that allows it to cook well without drying out. Short ribs are similar, but more expensive, but they have that extra beefy flavor everyone loves.

Always use 80-20 ground beef, which is 80% lean meat and 20% fat. This is enough to capture all the juices and flavors without drying out the meat. If the meat is too lean, the texture may be dry and crumbly, while if it is too fatty, the meat will be very greasy, which you may not like.

Coarse grinding is also helpful in keeping the patty together. With finely ground beef, the meat particles are too small. The proteins get mixed up and the result is a sticky, tough piece of meat that shrinks and dries out when eaten.

Avoid using binders, extenders and additional liquid ingredients, which are totally unnecessary. Use dry herbs and powders if you want to give your burger extra dimension. If you are looking to make a classic American burger, add salt and pepper just before frying.

The cooking temperature is too low

Some people cook their burgers at too low a temperature, which is common enough to cause a problem. If you cook at too low a temperature, your patty will not be cooked. You will thaw or sweat the burger, which removes moisture from it.

The crucial heat for the burger is essential to accomplish two things:

a) to form a crust

b) Get the Maillard reaction going.

Why do you want this on your burger patty? A crust provides a certain crispness that retains the juices and flavor of the meat. This crust brings out many of the smoky aromas and well-developed protein flavor.

However, the Maillard reaction in the meat is the key. For many, it is the alpha and omega of their meat, including steaks. And why?

The Maillard reaction refers to the chemical change that proteins and sugars undergo when heated. It adds complexity to the flavor of the meat and creates new taste sensations.

If this reaction does not occur, your meat will taste much less than it could. It also gives your meat a delicious browning.

Setting the cooking temperature

When you are cooking the patties, start on high heat. It only takes 3-4 minutes per side to fry the burger and then turn it over. You should do the same with the other side of the patty.

You must limit the number of turns to prevent further breakdown of the protein. To check if your patty is cooked, you can touch the surface of the patty. It should feel elastic and firm to the touch.

You “over-bake” your hamburger patty

A common misconception about beef patty is that it should be firm. Many newbies try to over-bake the ground beef. This is really the worst thing one can do. Why?

In the middle of the meat, the juices begin to evaporate. This creates large amounts of steam, which then tries to escape. With a very firm patty, you can expect the excess steam to crack your burger.

Dealing with perfect patties

It’s hard to overcook the burger unless you squeeze it really tight. Even then, make sure you press your burger down well. Here’s how.

Take 4-6 ounces of meat in your palms and fold it into a ball. Turn it into a disk by flattening two opposite sides.

Here’s a trick that will give you a juicy hamburger every time. Make a depression or a volcano in the middle of the patty instead of leaving a flat disk. This will regulate the moisture content of the burger and allow the steam to escape without causing gas in the burger.

It is also important to let your burger rest for 5-10 minutes, depending on the thickness of the meat. This allows the burger to absorb all the juices and bind the proteins in the crust. Just as you rest a steak, you will get a juicy but firm result when you rest the burger patties.

Your hamburger meat is perhaps not chilled

If a hamburger patty keeps falling apart, one of the most common causes is the temperature of the meat. One of the biggest problems with ground beef is that it falls apart at room temperature.

Why is that?

Ground beef doesn’t have much room to stay together because it is made up of smaller particles. Unlike chicken or pork, beef contains a lot of moisture and can fall apart if you don’t largely remove it. Since you still need the meat juices for flavor, don’t over-dry the meat. That would create more problems for you.

What can you do about this?

Chill the burgers before cooking

Allow the burger patties to cool before baking. Do not start freezing them, as this will burn the outside of the meat before it is thawed. Excess ice crystals can also cause the patty to crack when it melts.

Place the burgers in the freezer for 20 minutes just before cooking them. Once thawed, they should rest in the refrigerator. The beef patty should be firm and not soft.

To make the patty stand longer, use a piece of wax paper to support the bottom of it. This way you can also make a soft stack until you are ready to eat the burger.

Some myths about separating burgers debunked

People often mistakenly think that burgers can be separated. This can be a problem because they don’t address the real issues. Here are a few of them.

One misconception is that the burger collapses and falls apart due to body heat. This is not true and it is even biologically impossible.

Your core temperature is between 36.5 and 37.5 °C, and your skin temperature is 33 °C. The melting point of beef fat, on the other hand, is 36-113 °C. This means that your body heat cannot change the physical composition of the patty in any way.

But what makes the patty softer is time. All oils melt at room temperature. If your patty stands too long, it will begin to break down. Therefore, you should let your patty cool down first and bake it as soon as possible.

Another misconception is the use of binders. Many online tips recommend using eggs or other binders when the burger breaks apart. This comes from recipes for meatloaf or meatball where the egg holds the beef together.

Egg-like binders are not suitable for burgers.

Why?

You’re not making a meatloaf. You only use eggs to homogenize the meat and breadcrumbs together. This should not happen with burgers.

Binders also use a liquid to create a seal on the ground beef itself. This in turn adds unnecessary moisture to the patty and brings about changes in the flavor profile of the burger. The crust has a meatball flavor and texture similar to a meatball, which can be rubbery.

The problem of burger spoilage or falling apart is a common problem that can have many causes. Whether it is ground beef, undercooking, overcooking patties, or not chilling the beef, it’s easy to cook a hamburger incorrectly. With the right guidance, you can get all the elements of your burger in the best possible order and with some experience, you will be able to make the perfect burger without any hassle.

Wrapping up

Why do my burgers fall apart?

Now that you know what to do, you can try these quick fixes for yourself and learn by trial and error what to do and what not. I am sure you want the juiciest, best burgers that won’t fall out of your hand. There are many ways to do this, so stay tuned for more tips. Of course, you will no longer need to run about with a perplexed look with the question hovering in your mind: why do my burgers fall apart all the time? Learn the tips and tricks and cook your burgers perfectly with super aplomb.

How To Steam Tamales Without a Steamer

by kitchenguide

How To Steam Tamales Without a Steamer

Do you want to know how to steam tamales without a steamer? If you are interested in knowing more aabout this, here is something that might catch your attention. So, just read on.

Well, let me begin by asking one question: do you like to travel? If the answer is yes, you should also know that traveling around the world will allow you to get in touch with many societies and cultures. You will also learn about different types of cuisines and how to prepare them. If you visit Mexico, for example, you can try one of the most common dishes there, which is known as tamales. It is such a delightful food that it tastes heavenly. And it is also rich in nutrients and minerals. What more do you want?

Proper preparation is crucial, because you won’t like tamales that are half-cooked or overcooked. A half-cooked tamale is sticky and pale and can cause food-borne illness. You can make a tamale from a dough or masa, so you can either boil it or even steam it.

Many people steam tamales because they retain so much moisture. The main reason people steam tamales is to make them tender and moist. To get the masa fully cooked, you need to steam the tamales for 30 to 60 minutes. If you bought the tamales frozen at the store, steam them for only 15-30 minutes. The time depends on whether they are hot, cold or even frozen. While steaming, do not let the tamales come in direct contact with water, or they will become sticky. Considering the possibility that you have no steamer, what would you do and how would you steam them?

Here is a step- by-step instruction for steaming tamales without a steamer

Aluminum foil

If you don’t have a steamer, you can make one from aluminum foil. Start by crumpling the foil into a piece two inches wide and tall. When you are done with the main ball, make two more of similar size. Arrange the three in a triangular shape in a large pot. The pot should be large enough to hold a plate, and should also have a lid. That is, when you put the plate in the pot, there should be a one-inch hole left. Make sure that the balls are well-pressed against the edge of the pan, so that the plate is completely held.

Remember that the plate to be used should be heat-resistant, as some plates will liquefy if they get too hot. A ceramic plate or a plate made of thick glass is fine. Pour some water into the pot, an inch below the plate. This will keep your tamales from getting wet when the water bubbles. Check that the plate is level and make the necessary changes if it is not. Now you will have to take the tamales and spread them evenly on your plate. Make sure the open side is facing up. If you are preparing several tamales, you can stack them on top of each other.

Place the pot carefully on your oven without shaking it. Cover it with a lid to let the water bubble. When bubbles appear, you will have to reduce the heat to a bare minimum. The top of the pan will retain moisture and heat, promoting steaming. The tamale should be prepared in 60 minutes, and you should have a timer. When the water has evaporated before 60 minutes, add a little more water, according to one inch under the plate.

Check the tamales an hour later and use tongs to remove them from the pan and place them on a plate. They are usually exceptionally hot, so you should let them sit for about five minutes before eating them. Be sure to open the corn or plantains before eating them. Some people prefer to use a fork and knife, while others just grab it and enjoy the delicious flavor. There is no limit to the most skillful method of enjoying tamales. You can eat it alone or accompany it with different luxury products.

Metal sieve

You can use a mesh sieve or even a metal strainer. Unlike the sieve, the metal one can be more difficult to use. Heat up some water and hang the sieve/strainer over it. The top of your pan may not fit snugly over the handles of your strainer. This means that some heat will be lost and you will have to add extra minutes to your cooking time.

The most effective way to steam tamales without a steamer

Bowls and chopstick

Heat water in a saucepan, then take a bowl slightly smaller than the circumference of the pan. Place the bowl in the bottom part of your pot. Place 3-4 chopsticks on the bottom of the bowl. Along with these chopsticks, master your tamales without stacking them.

Steaming in an oven

You will need a Dutch oven and a casserole dish with a lid. Make sure the temperature of the stove is on the lowest setting. This is to make sure the water in your makeshift steamer will not dry up easily as it will cook or dry your tamale. Watch your formula carefully and adjust your tamale if necessary. Open the dutch oven and place a steam rack. Relax if your home does not have a Dutch oven. A large casserole dish with a lid may be another option.

Now you need to put the steam rack in it. At the top of your steam rack, orchestrate your tamales and make sure the folded end is facing down. Take some bubbly water and pour it into your Dutch oven/goulash dish, depending on which one you’re using. At this point, place a lid on your Dutch oven.

Put the Dutch oven in the cooker and let it steam for 40 minutes without raising the temperature. The heat from the cooker will allow the water to evaporate while your tamales stay warm. Remove your tamales from the cooker. Finally, gently remove the lid to allow the steam to escape.

Arranging the Tamales

There are two different ways to master your tamales. You can lay them down and stack them if that suits you. You can lay them vertically, so that the beginning points up. If you can lay them evenly, you will have to make sure the opening of the corn husk is pointing up. Remember that tamales are cooked faster at the end than in the middle. So check them regularly to make sure they are not overcooked.

Step-by-step instructions: How to steam tamales without a steamer

Wrapping up

There is no denying that you have an assortment of choices for steaming tamales without a steamer. You can steam in a grill, a metal colander, a heat-proof plate or bowl and a chopstick. Tamales are rich in supplements that contribute to healthy body function. Do not try to put the tamales in water. Use whatever technique you prefer to steam them. Hopefully, everything will go fine. And when you have the delicious tamales ready, you can enjoy the exotic food with your whole family.

Can Blackstone Griddle Be Used Indoors?

by kitchenguide

_{Can a Blackstone griddle be used indoors?}

Oftentimes, I have been asked by my readers whether I can use a Blackstone griddle indoors. I have also see people asked this question in cuisine forums? can Blackstone griddle be used indoors? So, I have decided to write a detailed post on this issue and I have drawn my own coclusion after doing a bit of reserach in the internet. Read on if you are interested.

_{Blackstone is one of the topmost manufacturers of griddles and grills. If you’re a grilling enthusiast, you may have heard of griddles or grills earlier.}

_{These terms are often used interchangeably, although they are very different. For example, grills are usually grooved, while griddles are usually flat.}

_{But that’s just a small detail. Grills are usually large and flat, and they have a rectangular shape. They are usually made of stainless steel or cast iron and have a connected wooden or PVC handle.}

_{The cooking surface receives the heat from below and diffuses it. Thus, food is cooked by the oil spread on the plate, while the meat is cooked often with its own juice.}

_{Griddles are also known as hot plates and you may have seen them in restaurants. Popular items such as sandwiches and hamburgers are cooked on a griddle. Using a conventional cooking method, these items can be fried quickly and easily.}

_{Many cookers and grills also come with griddle accessories. However, the underlying principle is always the same: gas-fueled flames provide heat to the metal surface so that you can cook the food in whatever way you like.}

_{If you are so inclined, you should also consider adding a griddle pan to your home kitchen. They are usually not very large and are a great replacement for large cooktops. This way, you can make restaurant-quality burgers from your home kitchen!}

_{The griddles made by Blackstone, however, are a little different. They are larger and you will need a lot of experience to use them to their full potential.}

_{The company itself states that their griddles are not intended for indoor use. Their answer is pretty succinct, though. For, they don’t mention why these griddles shouldn’t be used indoors.}

_{Some people will tell you that their 17-inch griddle (a popular choice) is perfectly fine for indoor use.}

_{Cooking with a griddle indoors}

_{You should keep in mind that this is a complete griddle, not just a grill pan, so it’s not recommended for indoor use. It uses propane gas, just like the stove in your home. But the similarities aren’t so obvious.}

_{First of all, you need to take safety precautions and combustion considerations before you light it.}

_{The first obvious thing you need to consider is the use of propane. If you want to cook with the Blackstone griddle indoors, you will need to use propane. The natural gas in your home is not propane, so you can’t switch to it.}

_{Instead, you will need to purchase a propane tank to use the grill. There are outdoor style propane tanks on the market that you should not bring into your home.}

_{Propane gas does not disperse easily into the air, and you will need a strong venting system to get rid of it. There are smaller propane cylinders that you can buy and use as well.}

_{But as we mentioned earlier, there are a few important things to consider when using propane.}

_{Burning propane is known to create carbon monoxide. Carbon monoxide is an odorless gas that is usually produced when your stove isn’t burning properly. Without diving too deeply into the science, you should know that carbon monoxide is very harmful for human health and consuming it for a long time can be fatal.}

_{If combustion is incomplete, it goes to produce carbon monoxide. Incomplete combustion usually occurs when the ideal ratio of propane to air is disturbed.}

_{More importantly, if you educate yourself about the harmful effects of carbon monoxide, you will understand that you should not take any chances.}

_{There are also other hazard considerations that you should take into account when using a griddle in your home. First, there is the open flame factor. This is obviously not critical for most people, but if you have stored the barbecue in a room with flammable materials such as curtains or clothes, the open flame is a serious problem. It’s simply a surefire recipe for a disaster!}

_{If the open flame causes a fire, it will be incredibly difficult to extinguish. The propane tank that you need to use with the barbecue poses an additional safety problem, and the risk of explosion is also high.}

_{When cooking with a griddle indoors, always make sure you place it in a well-ventilated space where there are no hazardous materials.}

_{Most importantly, you need to think about the mess that occurs when you cook on a griddle. Firstly, there is always hot oil and grease, which tends to spill out from time to time.}

_{It will fall down on both sides of the table and the worktop will get dirty. If you’re a fan of cooking, this won’t be a big problem for you, but it’s obviously difficult to deal with.}

_{It’s not a big problem for most people, as many professional chefs tend to clean up during cooking.}

_{And then there’s always the issue of smells and fumes. Harmful gases like carbon monoxide are considered silent killers because of their harmfulness. If you haven’t cleaned the griddle properly, the poor combustion will release this gas into your home.}

_{If you notice a strange gas smell in your home, turn off the flame and then take the grill out to investigate exactly what part is causing the problem or leak.}

_{These grills are simply not designed for indoor use, so you should only use them in a well-ventilated outdoor area.}

_{Symptoms of carbon monoxide poisoning}

_{You should also be aware of the symptoms of carbon monoxide poisoning, which is a very dangerous thing. This is important because most people are not aware of their symptoms.}

_{The symptoms are not very noticeable and most people think they have the flu. Common symptoms of carbon monoxide poisoning are stomach pain, weakness, regular vomiting and shortness of breath. Many people are also confused and have chest pains.}

_{Remember that carbon monoxide poisoning can also kill a person. Many people exposed to high doses usually faint before they feel any symptoms.}

_{Defective valves}

_{If you use the Blackstone griddle often, you should always check the plugs and valves. You will have to turn the valves repeatedly, so it is important that you learn how they work.}

_{If you turn the valve too far the first time, the flame will be bigger. However, this is not the problem. One of the biggest problems with cooking on a propane grill indoors is that gas can leak through faulty valves.}

_{Like anything else, valves are susceptible to wear and tear over time. Since they control the flow of gas, a leak at this point can cause a serious problem. The gas will continue to leak and you won’t be able to find the cause of the problem.}

_{What is more, it could lead to a blowout. Equipment failure is always a danger when cooking in a confined environment, and people have gotten serious third-degree burns as a result.}

_{In fact, there have also been fatalities as a result of propane explosions.}

_{If you use your griddle indoors, check it every few months. You can’t do this yourself, so you’ll need to call in a kitchen technician or expert to find out if the valves are leaking or faulty.}

_{Because of the many problems associated with using the griddle indoors, not to mention the fact that the manufacturing company explicitly tells you not to, it’s generally wise to avoid using it indoors.}

_{Instead, you should consider investing in a griddle as it can easily help you cook the same foods without having to worry about propane gas or other issues.}

_{What you need for cooking}

_{It is best to use a frying pan outdoors. But if you want to get the most out of your kitchen (whether you use it indoors or outdoors), there are a few important things to bear in mind.}

_{Firstly, you’ll need to buy accessories to help you cook your favorite dishes in the griddle or frying pan. Here are some of the essential accessories you need to buy.}

_{Spade and spatulas}

_{These accessories are essential, and you simply can’t do without them. If you watch various videos of people cooking food on griddles around the world, you’ll notice that they all use spatulas and shovels.}

_{Unlike traditional pots and pans, hotplates have a flat surface. This means you’ll need spatulas or shovels to lift those pots. There are a myriad of different products you can buy, so it’s best to do your research before making a purchase.}

_{Infrared temperature gun}

_{The amount of dry heat produced by a grill plate is considerable, so it’s important that you know the temperature at which your food will cook. The last thing you want is to pour oil on your frying pan and have it burst almost immediately.}

_{Investing in a good quality infrared thermometer is a good idea, as it allows you to measure the temperature of your food without too much difficulty. There are usually cheaper options on the market for under $30, so you don’t have to worry about spending a lot of money.}

_{The most important thing is that an infrared heat gun allows you to cook your food evenly. Often, the sides of steaks or meats don’t get cooked because the cooker doesn’t press them from both sides.}

_{To avoid this problem, we recommend using an infrared gun and ensuring even temperature distribution. This way you will always get a great, well-cooked meat!}

_{Grease boxes}

_{The Blackstone griddle is also equipped with a grease tray, which allows you to effectively remove any fat that has accumulated on the bottom. It’s easy to remove the grease and you don’t have to spend a lot of time cleaning the grate.}

_{However, by investing in a grease trap, you can easily collect grease in one place. They are made of durable aluminum foil, so you can easily dispose of the grease when you’re done.}

_{Griddle bottles}

_{A traditional oil dispenser may not be a wise choice with a Blackstone griddle because it produces dry heat. Instead, you should consider investing in special griddle bottles.}

_{You’ll basically need two bottles. One uses cooking oil and the other uses water. From time to time you will need to sprinkle a little water on the frying pan to bring the temperature down.}

_{These bottles have small drinking holes and tend to last a long time, making them a worthwhile investment for most people. You are really not required to spend a lot of money on these things, though.}

_Apron

_{One of the most important things you will probably need is an apron. Many people choose not to use an apron when they first start cooking on a griddle, but this is a very bad idea.}

_{As mentioned above, a lot of oil escapes when using a frying pan. In a few minutes, you’ll find that cooking without an apron is the perfect recipe for getting your clothes dirty.}

_{Getting a simple dark apron is a clever idea that solves this problem. There are also some great designs on the market, so if you want something unique, you can also choose them.}

Wrapping up

_{Can Blackstone griddle be used indoors}

_{Hopefully, by going through this post, you will have a sound knowledge about why you should not use a Blackstone griddle indoors. I would say, you can do it but the risks are many and you should use your discretion. However, I see no point in getting into trouble that might endanger your life.}

You may also read: Best Electric Griddle for Home

How Many Burgers In A Cow?

by kitchenguide

How many burgers can you get from one cow?

How many burgers in a cow? This question is often asked in food and kitchen forums in the internet. Many of my friends also asked me this question. So, I decided to do some reserach on the topic This is why, I have written a full post about it to to give you all the answers related to this and I am sure those who are interest in knowing more about it should love it. .

Coming back to the point now, supposing that you have used all the available meat from an average cow to make a quarter-pound ground beef burger, you would roughly get about 1,600 burgers from one cow..

Usually, however, the best beef is graded for steaks and only the cuts are ground for meat burgers. If you assume the average of 200 pounds of beef from a cow is actually ground into minced meat, you get about 800 burgers per cow.

How many hamburgers does a cow have?

So the rough answer to the question of how many hamburgers come from one cow is either:

You will get 1600 quarter-pound burgers of a pound if you grind all the meat.

800 quarter-pound burgers if you have kept aside the best beef for steak cuts.

It is not easy to give an exact figure for this calculation because there are so many variables involved. Some of them are:

Different cows provide different amounts of beef.

It depends on how much meat you use for steaks and how much for meat burgers.

It depends on how much fat is in the minced meat.

It depends on the breed of the cow or the buffalo..

It depends on the size of the burger you are making.

It’s also important to remember that the beef you eat in a burger does not come from one cow. It is a mashup of beef from many different cows. So it is entirely possible that you are eating the beef from as many as 100 different cows when you eat a burger purchased from a fast food chain like Mcdonalds.

How do you find out how much hamburger is in a cow?

To know how much hamburger is in a cow, you will have to determine the average amount of usable beef from an average-sized cow and divide that by the amount of beef per hamburger.

1. How much beef can you get from a cow?

As a general rule, a cow or a bull totaling 1,200 pounds will provide about 350-550 pounds of meat in your freezer.

The reason for it is that a lot of weight is lost during slaughter and processing. This includes:

Bones
Skin
Horns
Intestinal stuffing
Blood

You must also consider the huge amount of fluid loss that occurs after the animal is slaughtered.

To calculate this, it is usually assumed that 40% of the animal’s live weight ends up in the freezer, while the rest is lost in two processes during slaughter:

Hot carcass weight (also called dressing percentage) – This is the weight of the animal immediately after slaughter. It will have been gutted and drained as per requirement. It is normally 62% of the live animal weight.

Processing weight – This is the weight of the beef you get in the freezer. The water has been removed from the meat and the bones have been removed, which gives the final usable weight of the meat.

After all this weight loss, a cow weighing 1200 pounds live will produce about 480 pounds of edible packaged beef.

2. How much of the cow turns into hamburger versus steak?

Clover Meadows Beef gives figures in the same order of magnitude as I gave above. They estimate that you can get about 440 pounds of beef from one of their cows. Of that, about 200 pounds of ground beef and 220 pounds of beef cuts (I know it’s not 440 pounds – but I’m using their rough calculations for that).

Among the 220 pounds of cuts, you’ll find cuts like Porter House, Tenderloin and T-Bone steak as well as ribs and brisket.

So… How many burgers can you get from one cow?

With the above calculations in mind, we can finally arrive at a more exact number.

A 1,200 pound cow typically yields 200 pounds of beef, which becomes hamburgers. That’s the equivalent of 800 quarter-pound hamburgers! Add to that 220 pounds of steak. At 1.5 pounds per steak, you also get 150 steaks.

How many cows are in a hamburger? (Over 100!)

The above points are all hypothetical assuming that you slaughter a cow for your own consumption, but that’s not how mass production works. So, it is just based on theory.

The burgers you find in fast food restaurants are mass produced in slaughterhouses across the country. In these slaughterhouses, the pieces of beef that eventually become ground meat are all mass-processed.

In other words, the ground meat in your burger does not come from a single cow. According to McDonald’s in the UK, the average McDonald’s burger contains meat from over 100 different cows.

Wrapping up

How many burgers in a cow

Determining how many burgers a cow contains is not easy, as there are many variables that affect this number. The size of the cow at slaughter, the final weight of the beef in the package, and how you divide the beef into ground meat and steak all affect what you get at the end.

I think most people who view this page want an approximate naswer. So, roughly speaking, the average cow produces about 800 burgers and 150 steaks, but this can vary greatly depending on the factors mentioned above. Hopefully, you have got all your answers about how many burgerrs in a cow.

How Long Does Quinoa Last? Learn How to Store It Properly

by kitchenguide

HOW LONG DOES COOKED QUINOA LAST IN THE FRIDGE?

If cooked and stored in a tight space, it can last in the freezer for up to 6-7 days at the most.

Quinoa is possibly the most flexible product for cooking a variety of sweet and appetizing things. Whether you add it to a serving of mixed greens or to burger buns, it all tastes wonderful. Many people prefer quinoa for dinner because it’s light and firm. When it comes to storing quinoa at home, the question that many ask is: how long does quinoa last? If you’re looking for an answer to that question too, here is something that you might find interesting.

What are the different types of quinoa available?

There are three main types of quinoa: red, white and dark quinoa.

Red quinoa seeds are flat and have an oval shape.

White quinoa is the most well-known variety used in cooking. It has a delicate flavour and a light surface.

Dark quinoa has a stronger and slightly better flavour than white and red quinoa.

When cooked, it takes on a brown colour. It has a more flamboyant, nutty flavour than the other two varieties and a chewy surface. When cooked, it holds its shape well, making it a great addition to mixed vegetables.

There are a wide variety of dishes you can make with this great ingredient. Quinoa smoothie is perhaps the best choice for breakfast, as it helps you get the integrity of protein and fiber that you can prepare at home with this formula. You can drink it anytime to feel invigorated. If you soak the quinoa grains in water for 30 minutes, you can blend them with different items to make a smoothie. Let me know right away if the quinoa turns sour.

Does quinoa go bad?

Yes, quinoa will go bad after a certain time. Many people wonder if cooked quinoa can stand up to being cooked at the end of the week. In some cases, a large portion of the quinoa grains are also left unstained in the laundry room, and you need to know how long they can keep. The capacity technique is a crucial impulse that can either spoil the grain or keep it spotless. The only thing you need to know, therefore, is how and where to store quinoa properly.

With that in mind, our answer to your question about whether quinoa can go sour is yes. Like most other grains and products, quinoa has a certain shelf life and it turns bad after a certain period of time. For both cooked and uncooked quinoa, the use-by period and signs of decay vary. To prevent cooked quinoa from turning sour, there are a few techniques that we have described below. Before you do, you need to know how to tell if cooked quinoa has gone bad.

What is the shelf-life of cooked quinoa?

Cooked quinoa will keep for a maximum of two hours if left at room temperature. If you store it in the fridge, it can keep for 5-7 days, and if you store it in a cool bag, you’ll be surprised to find that it can keep for eight to a year. If frozen quinoa is reheated, it won’t keep long.

How can you tell if cooked quinoa is bad?

It’s hard to tell when uncooked quinoa goes sour, but you can definitely tell when cooked quinoa has gone sour. In some cases, cooked quinoa has a strange hard surface or it starts to smell bad. This usually happens when the cooked quinoa is left at room temperature for more than two hours. This is an unmistakable sign that it has gone bad.

If the cooked quinoa is left in the fridge for a long time, the surface will also become rotten. This is also a sign that the quinoa has turned sour and you should discard it immediately. These are some basic signs that you can easily spot if you look closely.

Signs that quinoa has gone bad

There are several signs that your quinoa has gone sour. If you have uncooked quinoa, sniff it before you start planning. If the surface and smell change, it’s a sign that your quinoa has gone sour.

With cooked quinoa, the smell and surface are the easiest signs to detect. If cooked quinoa sits at room temperature for more than two hours, it will become very hard and a rotten smell will come out of it. These are the signs. If you reheat frozen quinoa and then freeze it again, the surface and smell will change, which are the signs.

Does uncooked quinoa go bad?

Yes, uncooked quinoa will spoil because it has an expiry date. You can check the expiration date on the package label to see how long it will keep. Since quinoa is a dry grain, it will keep longer than many other ingredients in your pantry. However, it has a specific shelf life and after this time it will start to deteriorate. If it becomes mouldy, it cannot be consumed and should be discarded immediately. If the above storage methods are followed, the shelf life can be extended and the decomposition process delayed compared to normal.

How long can I keep uncooked quinoa?

Uncooked quinoa has a shelf life of 2-3 years from the date of cultivation. For this reason, most packaged quinoa have a ‘best before’ date on the label instead of a ‘best before’ date. There are different types of quinoa on the market, such as red, white and black quinoa. All these varieties have the same shelf life.

Wrapping up

Hope this post will help you to understand how long does quinoa last and how to store it properly so that it doesn’t go bad. Many of my friends and readers asked me to write a detailed post about this, so I thought it would not be a bad idea to resarch the topic and write a few lines about it. Hope this helps. Happy Cooking!

How To Tell If Salmon Is Bad

by kitchenguide

How To Tell If Salmon Has Gone Bad

How to tell if salmon is bad? This is one important question that crops up in your mind whenever you go to buy or cook salmon for yourself or for your family. I ahve seen people asking this questions so many times in forums. So, I decided to write a post about this for the benefit of my readers.

Well, salmon is one of those foods that are very healthy when fresh and properly prepared. It is lean and packed with nutrients that you need for a rational diet. It is a good alternative to fatty meat if you want to lose a few pounds. However, nobody wants to lose weight by gorging and then vomiting stale salmon, so let’s talk about how to tell if cooked salmon is bad.

How do you know if cooked salmon has gone bad and should not be eaten? That’s the question I want to answer here, and I’ll talk about both cooked and uncooked varieties. You need to know if the salmon is about to spoil or has already spoiled. I want to help you avoid unnecessary toilet visits to remove your food from the system. We would all do well to live without food poisoning and this practical guide will help you do just that. If you see mould, discoloration, slimy residue or strange growths, don’t even think about eating the salmon! If you do that you will do that at your own peril. So, just throw out the bad salmon into the garbage bin.

Benefits of eating salmon

Salmon is great because the nutritional properties of this delicious fish are also impressive. For example, it can give a radiant glow to your skin and make it healthy. Secondly, it is a great stress buster. Thirdly, it give your hair new sparkle and keeps it healthy. Fourthly, it boosts up your energy. Lastly, it helps your bones and heart.

Salmon can also be used in many recipes. But when salmon spoils, you really don’t want to eat it anymore!

Why it’s important to recognize spoiled salmon

A few years ago, before I started cooking professionally, I was on summer vacation with my family. We had decided to use our vacation to eat healthier, and since we were going to eat fish, salmon was an obvious choice. The only problem was that the refrigerator in our cabin didn’t work properly, so we ended up with a piece of slightly darkened salmon that we were going to eat anyway.

Bad choice. In the end, all four of us had severe food poisoning! The moral of this story is this: never eat spoiled meat or fish that has not been properly refrigerated. If you do, you can get illnesses ranging from mild – like abdominal pain – to severe – like parasitic infections like trichinosis.

This is because if meat or fish is not stored properly – by the manufacturer, in the store or by yourself – bacteria and parasites can spread. Although some of the microbes are destroyed when the salmon is cooked, others remain in the fish, along with the toxins released, that make you sick.

How do you know if salmon is bad?

While it is very important to know how to recognize if salmon is bad and harmful for human consumption, it is not always easy! Many of us are not used to cooking salmon regularly since it is an expensive item and sometimes not easily available. This can mean that we don’t actually know what salmon tastes, looks and smells like.

The good thing is you can learn after researching all the tell-tale signs and symptoms of bad salmon. Here’s a quick and easy guide on how to tell the bad fish from the good fish!

Dark spots are always a sign that your salmon is bad. If it shows any of the above symptoms, throw it away immediately!

Visual signs of bad salmon, if they are there, are super easy to spot! Our eyes are one of our most important and powerful senses. However, they are not always present if you are looking for the discoloration, mould or grease which may take some time to develop, but in spite of the absence of such visible signs, salmon can still be bad! What other ways are there to tell the good from the bad?

Visual signs of spoiled salmon

Under normal circumstances and at its best, salmon should look pink and appetizing – yes, even when raw! The flesh of the fish should be bright pink and dotted with fine white lines – the accumulated fat of the animal that is so beneficial to our nutritional health. This means the salmon is fresh and ready to eat!!! But what does bad salmon look like?

Bad salmon has a cloudy, gray color, as opposed to the bright, pink color of fresh salmon. If it looks grayish, throw it away!

If you bought the salmon as a whole fish, check the eyes. Healthy salmon eyes should be white, have a dark pupil, and bulge slightly. If they look sunken or whitish, the salmon is spoiled.

For those who love whole salmon, make sure the gills are clean. Sticky, white or stringy gills are always a dangerous sign.

The smell of salmon spoilage

We, human beings, generally to be very visual creatures and often don’t pay much attention to our sense of smell. But as a beginner, you need to learn to use this sense constantly. Your nose is particularly good at detecting bad salmon before there are any visible signs of it. It can prevent you from getting into trouble!

It may sound obvious, but fish — even if it’s perfectly fresh — always smells a bit fishy. What does fresh and normal salmon smell like? How can you detect if salmon has gone bad just by smelling it? It may seem like an impossible task, but it’s actually not that difficult. Here are the usual symptoms:

Normal and safe salmon should always smell fresh, even if it has a slight fishy smell. Your nose knows when you smell really fresh fish because it reminds you of the sea: mild, slightly salty, and just, you know, like the sea.

When salmon goes bad, the proteins in the flesh start to break down with bacteria, parasites and fungi. This noticeably changes the flavor.

Bad salmon has a distinctly sour smell, almost like ammonia.

Rotten salmon has a pungent fishy smell. You won’t eat it, believe me!

Use your nose and trust it! Our olfactory instincts have been with us for thousands of years: they definitely know how to take care of our bodies.

How to tell if salmon has gone bad? Check again

Touch your arm with your other hand. The arm seems to be firm, isn’t it? When you press it, it doesn’t seem to dent and fall apart immediately. The same is true for fresh salmon, which is safe to eat. After all, it is meat!

It doesn’t really matter whether you bought the salmon whole, in small pieces or just a can of salmon: the texture is usually a good indication of whether the salmon is spoiled or still good enough to be eaten. But how to ensure that you are not going to eat something that can make you sick?

Take the salmon and if you can’t tell by smell or sight whether it’s rotten, use your fingers!

Press the flesh. Be careful to do this lightly, not as if you were trying to cut the salmon with your bare hands!

If the meat pulls back when you remove your fingers, it’s safe to eat!

However, if the flesh of the salmon continues to dent after you stop squeezing it with your fingers, it’s best not to eat it. It’s probably already bad salmon.

If the fish feels slimy and sticky when you touch it, throw it into the bin.

The same goes for a brittle texture rather than a firm one. Don’t eat it!

But how do we know if frozen salmon has gone bad? What about chilled salmon? First of all, you will have to check whether the salmon is dried out. if there is moisture around the salmon, you should not eat it. If you decide to thaw frozen salmon, it is better to do this the night before cooking and never on the kitchen table. This will prevent bacteria and germs from spreading in the fish and harming you with their toxins.

The key is to use more than one sense to distinguish good salmon from bad salmon. Get in touch with your food using all your resources so you can take better care of your body, your health and your family.

How to store salmon so it doesn’t spoil

That’s fine, but you really wanted to eat that salmon. What should we do? Unfortunately, you can’t fix bad salmon to make it fresh to eat again. But you can preserve it better next time! Here are some quick tips for doing that so that you don’t get into trouble anymore:

First, buy the freshest salmon you can find. It’s always better to buy salmon from a reputable seller: you need to be able to trust the source of the food. Check the store for any dirt or strange smells.

Ask around. Find out where the fish comes from and when it was caught. A reputable seller usually knows.

If you buy salmon, go home and store it. That way you can minimize the risk of spoilage.

To store the salmon, wrap it in cling film, place it in a resealable container and close the lid. Then place the container in the refrigerator or freezer, away from other foods.

Do not leave the raw salmon on the counter for more than a few minutes.

Salmon will keep for up to 2 days in the refrigerator. It will stay safe for 1 or 2 months in the freezer. However, it is always best to eat the salmon as soon as possible.

How to tell if salmon is bad and should not be eaten

Wrapping up

Now that you know how to tell if salmon is bad, you should have no problem in detecting whether it’s good or bad. You’ll never have to deal with the unwanted illnesses associated with bad salmon again! So relax, cook your favorite healthy salmon recipe and enjoy your gourmet meal with your whole family.

How To Fix a warped Cast Iron Skillet

by kitchenguide

How To Fix a warped Cast Iron Skillet

How to fix a warped cast iron skillet? Is this problem bugging you? If so, it’s time you read this post carefully, as I’ve tried to give you some ideas here on how to get your skillet back to normal so you can extend the life of your pan and not have to use your credit card to buy a new one.

Cast iron skillets are versatile cooking tools that you can take from the kitchen stove to the backyard fireplace and still cook a healthy meal. Repeated heating and cooling or rough handling and dropping can bend and deform cast iron skillets. This results in an uneven cooking surface and an unstable pan, which can cause burns or unnecessary splatters. Repairing a warped skillet can be very expensive unless you do it yourself at home.

How to fix a warped cast iron skillet at home

First, you should find a stable, hard surface. This could be a concrete floor, a workbench, or any other surface you don’t want to scrape. Fold a towel in half and place it on the surface to create a barrier between the towel and the pan.

Place the frying pan on top of the towel, bottom side down. Place another towel on top of the pan to avoid damaging it. Use a hammer to tap the slanted part of the pan until it becomes increasingly flat. Depending on the size of the curve, crack or dent, this can take from a few minutes to an hour or two.

Turn the pan over and hammer the warped parts to one side, or hammer to correct any unevenness. Continue to remove the lumps. Repeat steps 2 and 3 until the bottom of the pan is completely flat on a hard surface and no longer wobbles when moved.

Tip

Heat the pan to facilitate hammering. Make sure you wear heat-resistant gloves when the pan is hot.

Warning

Do not hammer the pan without towels. The cooker or the base may be damaged.And you should never hit uneven or soft surfaces.

Wrapping up

I hope this short article on fixing a bent cast iron pan has given you an idea, and I’m sure you can solve the problem yourself at home without outside help. Once the pan has regained its original shape, you can use it as you would a regular cast iron pan, as before. You don’t even need to replace it right away. Enjoy cooking!

Where To Buy Ostrich Eggs: Its Uses And Benefits

by kitchenguide

Where To Buy Ostrich Eggs

If you have a health curiosity about ostrich eggs and meats, you are not alone. There are so many people all over the globe eager to know about the uses and benefits of ostrich eggs and hence ask in online forums: where to buy ostrich eggs. Read this post carefully, as I have tried to answer all about the general queries about ostrich eggs and meat and where to procure them.

In the 1990s, a lot of people became curious about ostrich meat and started learning about the benefits of ostrich meat or the use of ostrich oil to heal wounds and cure diseases. You may have tried one or the other yourself or have seen people trying out such remedies. But many people are simply not even aware what to do with ostrich eggs. They are so big and at the same time, so costly!

Read on to learn more about what you can use ostrich eggs for and where to buy them.

ALL ABOUT OSTRICH EGGS

Ostriches are the largest birds in the world. So it’s no surprise that they also have the largest eggs. Ostriches are native to Africa, but are now found on every continent in the world. They belong to a group of birds called ratites – birds that cannot fly. In addition to the ostrich, this group includes birds such as the hippo, emu and kiwi, to name a few.

An ostrich egg ranges in color from light brown to off-white and is very shiny. An ostrich chicken can lay one to two eggs per week during the breeding season (between April and September) and can produce eggs for up to 30 years.

How big are ostrich eggs? They are about 6 inches long and 5 inches wide. They weigh an average of 3 pounds and contain nearly 2 pounds of egg protein. The eggs are equal to 2 dozen chicken eggs.

WHERE CAN YOU BUY OSTRICH EGGS?

Ostrich eggs are expensive compared to chicken eggs. The average price of ostrich eggs is about $30.

Many places do not sell edible ostrich eggs. This is primarily because it is an impractical and uneconomical idea. One ostrich egg is the equivalent of an omelet with 24 chicken eggs, and most people don’t need that big of a breakfast on a regular basis. An edible ostrich egg would cost about the same as a live chicken, and most consumers would not be willing to pay that amount for their breakfast.

However, it is possible to buy empty ostrich egg shells. You can find them on the Internet and at reputable ostrich farms. The shells can be used for craft decorations.

Most ostrich farms sell the shells from eggs that are infertile, i.e., no embryo has developed. A diamond drill is used to make a small hole to remove the yolk and egg white. The shell is then sterilized in a bleach bath before being shipped.

CAN OSTRICH EGGS BE EATEN?

Yes, an ostrich egg is edible and you can eat it. One egg contains about 2,000 calories. Compared to a chicken egg, it contains more magnesium and iron, but less vitamin E and A.

However, in practice, it is not very practical to cook or eat an ostrich egg. According to the American Ostrich Association, it takes almost 90 minutes to hard boil an ostrich egg.

It is also not recommended to fry the egg. Most people probably don’t have a pan or utensils large enough to handle the size of the egg. Besides, the shell is so incredibly hard that you need a handsaw or a hammer to break it!

Given all these characteristics of eggs, it is fair to ask, “Can you eat ostrich eggs?” The answer is yes, and many even recommend it.

Ostrich meat is one of the healthiest red meats available. It is easily digestible, making it a good choice for people with sensitive stomachs. It is very lean and full of flavor. It tastes like high-quality beef and can replace beef in recipes just as well as beef.

Ostrich meat is also humane and sustainable. Most ostriches have a habit of living on farms with open fields. They are not fed on steroids, hormones or antibiotics. In addition, raising ostriches is more environment-friendly than raising cattle. They require less water and land than cattle. They produce fewer greenhouse gases and emit almost no methane.

OSTRICH EGGSHELLS THROUGHOUT HISTORY

For more than 100 000 years, ostrich skins have been used in many different cultures for both practical and artistic purposes. Archaeologists working in the Mediterranean region have found evidence of ostrich eggshells dating back to the 7th century BC. Many African archaeological sites show that shellfish shells were used to store and transport water or paint.

Several ancient cultures used them as tools. They used the shells to make arrowheads and ceramic combs.

Babylonian and Assyrian texts mention the use of ostrich eggs as medicines. Some believed it protected against blindness.

In ancient Greek shrines they were used as symbols of fertility and prosperity. There are still churches where ostrich eggs are hung as decorations.

One of the most popular methods is the use of ostrich eggshells in graves. Elaborately decorated eggshells symbolise resurrection and eternal life. This practice is well documented from cultures between the 4th and 2nd centuries BC. Today, many Muslims still use ostrich eggs to honour their dead by hanging them above their graves.

WHAT TO DO WITH OSTRICH EGGS IN MODERN TIMES?

Decorated ostrich eggs are still used in North African homes today. They can decorate the roofs of thatched cottages or be gilded and placed in a chandelier.

The shells are also used for jewellery and small ornaments. Small slices and shapes are cut from the bark and used in necklaces, pendants, belts and anklets.

Scientists are also studying ostrich eggs to develop new treatments against viruses and bacteria.

Yasuhiro Tsukamoto is Dean of Veterinary Medicine at Kyoto University in Japan. He has been studying ostrich eggs for many years. He is trying to find out whether antibodies can be extracted from unfertilized ostrich eggs to make drugs for humans. His research is still in the pre-clinical phase and has not yet been published or peer-reviewed. However, some of his work shows that he can neutralize the dengue virus.

DIFFERENT USES OF OSTRICH EGGS

Although eating them is somewhat impractical, there are several reasons why people want to know where to buy ostrich eggs. They are particularly well suited to interior decorating and painting projects.

It’s important to find a reputable farm, such as American Ostrich Farms, for eggshells. And while you’re there, check out their other products, like ostrich meat and ostrich soaps and oils!

Wrapping up

Where to buy ostrich eggs

Hopefully, this post about where to buy ostrich eggs and their benefits and uses have given you enough food for thought and if you want to try ostrich meats along with ostrich-based products, you are free to do some experiments. Go ahead!

What Does Almond Milk Taste Like?

by kitchenguide

What does almond milk taste like?

What does almond milk taste like? Many people who have not tasted almond milk before ask these questions in different cooking forums and they are particularly interested in knowing how it tastes when you add it to your boba or bubble tea?

For many years now, different types of milk have become increasingly popular. Instead of drinking cow’s milk, we now have oat milk, almond milk, rice milk, coconut milk and a lot more.

But for what reason?

Part of the reason is changing eating habits. More and more people are paying attention to their health, which has led to various dairy-free diets. If you’re lactose intolerant, look for alternatives to milk in coffee shops and tea rooms. And the same goes for vegans.

Plus, dairy-free milk has more health benefits than most traditional dairy products. Who would have thought we’d change the type of milk we consume? It’s crazy, isn’t it?

Now for the main question: what does almond milk taste like?

The delights of almond milk

If you’ve never tried almond milk, you probably think it tastes like almonds. Nothing can be farther from the truth. It tastes more like cereal milk or sweetened cow’s milk.

Let’s break down the taste for you.

If you try an unsweetened almond milk, you’ll find that it actually tastes good. It’s not sweet, yes. But it has that underlying hazelnut and almond flavor and a slight hint of creaminess.

Almond milk doesn’t have as much fat as other dairy products. And that means the milk is a little more watery than traditional cow’s milk. But that’s okay, and it still tastes great. You can take my word for it.

If you ever try the sweetened version of milk in a coffee shop, you’ll be amazed at how good it tastes – it’s fabulous! The most famous flavors of milk are chocolate, vanilla, honey and cinnamon. Of course, it all depends on what you want and what you would like to drink.

Testing the taste

In order to check what it tastes like, we conducted a test between traditional milk (cow’s milk) and almond milk. We did it with milk of three different varieties:

Plain milk: This is a glass of milk poured into a regular glass.

Cereal: The milk was poured into regular cheerios.

Plain

The first test was ordinary milk. They were almost identical, even the taste. But the main difference was that the almond milk was a little sweeter. If you don’t like the taste of regular milk, you can choose almond milk.

Cereal

The cereals used in the experiment were unsweetened. Therefore, those who liked the almond milk preferred the sweet taste to the unsweetened cereal. However, some were concerned that mixing the milk with sweetened granola would make it sweeter.

But that’s entirely up to you and your preferences. If the taste of cereal is important to you, you can use regular cow’s milk or other milk substitutes.

Iced latte

The results of the iced latte were fascinating. Those who didn’t like the coffee taste liked the almond milk ice cream. But even though the milk masked the taste, the bitter aftertaste remained.

Those who preferred coffee opted for the traditional cow’s milk ice cream.

Other uses of almond milk

For sure, you can drink the milk without bothering to add it to anything to have a different taste. But what other popular uses are there for the milk? First of all, you can ask for alternatives to milk when you visit one of the best boba cafes in New York.

Usually your local bubble tea shop has almond milk and it is likely to be so. If not, you probably would not be there. Is there any coffee shop which wouldn’t offer an alternative to milk, especially in this day and age? That’s pretty weird!

You can also use milk as a protein shake. There’s nothing better than adding milk to your protein shake. Try it and see for yourself! Other uses for milk include salad dressings, smoothies and even baked goods.

Benefits of almond milk

There are several benefits to drinking milk. Here are some of them:

It is nutritious

Milk usually contains vitamin D, calcium and protein. This makes the milk more similar to regular milk in terms of nutritional value. But milk is richer in many minerals and vitamins, including vitamin E.

It is low in calories

Although almonds are high in calories and contain 50% fat, commercial almond milk is low in calories. This means you can consume more of the milk drink without gaining weight. In terms of calorie content, it does contain some nutrients.

The companies that produce the milk dilute it with water. The fat content is therefore almost the same as in skimmed milk, which is usually around 1%. If you take one cup of milk, you get 39 calories. And that’s 50% of the calories in a cup of skimmed milk. How cool is that?

But you should also know that not all almond milk is as good. For example, if you make milk at home, the calories increase. And some brands have a lot of calories in the milk. So before you buy one, you should check the calorie count.

Some companies also add sugar to the milk, which you should avoid to improve your health.

We should keep in mind that factory almond milk may be low-calorie, but not all companies are low-calorie.

Unsweetened almond milk does not cause a blood sugar spike.

As mentioned earlier, many almond milk products on the market contain sugar. However, those that do not contain sugar are low in carbohydrates. Milk is high in protein and fat compared to carbohydrates. Therefore, it does not increase blood sugar levels.

However, we recommend that you read the list of ingredients and choose products that are as pure as possible.

It strengthens your bones

If you’re looking for the richest source of calcium, choose dairy products. On the other hand, almonds are considered to be one of the poorest sources of calcium. However, this product usually contains some amount of calcium. So if you don’t eat dairy products, almond milk may be the best option for you.

Conclusion

What does almond milk taste like? In short, delicious! Although both types of milk scored equally in the tests, almond milk turned out to be the best choice. This preference is probably due to the low sweetness of the milk, which contributed to all three tests. In terms of taste, however, both types of milk were good. But almond milk tastes better. In terms of health, however, almond milk is much better than ordinary milk.

Hard Anodized Vs Ceramic –Which Cookware Is Better?

by kitchenguide

Hard Anodized Vs Ceramic Cookware

Hard anodized Vs Ceramic—which one should you buy? This topic often crops up in cooking forums and is hotly debated. For one thing, both sides have a strong fan base and the staunch supporters would not allow themselves to be outdone by the opposition in the debate. Read on if you want to more about this topic.

Now let me begin with a question.How much attention do you pay regarding the choice of cookware? Do you pay attention to the labels and what they say, or do you settle for the design of the cookware?

If you are one of those who have always wondered what the differences are between ceramic and hard anodized cookware, read on to get to the heart of the matter.

Hard anodized or ceramic – which type of cookware to choose?

Anodized pots and pans

It’s best to first understand the technical difference between the two. The anodizing process involves using chemical baths that add a thicker layer to the surface of the pan.

This coating treats the aluminum so that it is firmly anchored to the surface of the pan. This is followed by an oxidation process that ensures that the pan has non-stick properties.

Anodized cookware is lightweight and as durable as stainless steel cookware; it does not absorb food odors, is porous and does not scratch easily. Precisely for this reason, many professional chefs prefer them.

Ceramic pots and pans

As for ceramic cookware, there is not much to explain, except that these products can be made of ceramic, clay or other similar elements. Professional chefs often claim that the ceramic coating does not leach chemicals and cooks more evenly than other nonstick pans.

Currently, ceramic cookware is considered the safest cookware when there is concern that chemicals may enter the food during cooking.

As one of the most recent inventions, research has not gone very far. Some claim that ceramic cookware has a shorter shelf life. One thing that can affect durability is the use of oil, which must be rinsed vigorously to thoroughly clean the ceramic coating.

Unfortunately, this rubbing also causes the coating to flake off over time, essentially ruining your cookware.

Some manufacturers have chosen to develop cookware with more than one ceramic coating, which makes the pan a little thicker. This has the advantage of making your cookware last much longer, even if it is easily damaged or scratched over time.

The thicker the layers of ceramic, the longer your cookware will last.

Hard anodized VS ceramic : which one to choose?

One thing is certain: hard-anodized cookware can withstand very high temperatures and rough handling, is very light and as strong as stainless steel, and cannot be scratched by metal utensils.

Professional chefs prefer anodized cookware. So, if you are a professional or if you cook every day and your cookware has to combat your busy schedule, then hard anodized pans are for you.

When you think about your health

However, if you are more concerned about your family’s health and don’t need a professional high performance professional pan, ceramic coated cookware is obviously the best choice for you. Another type of non-stick cookware you can find in the ceramic category is micro-stone coated cookware.

They too contain no leaching chemicals and are ten times harder than other similar non-stick pans. Surely, oil is not essential if you are a health-conscious user.

If you are looking for variety

When it comes to the variety of ceramic or hard-anodized kitchen utensils, you will have a hard time looking for the different types of hard anodized products. On the other hand, you will find a wide variety of ceramic kitchen utensils in terms of design, colors, shapes, styles and even the specific materials used (clay, ceramic, micro stone, etc.).

Of late, the number of users buying ceramic-coated cookware is increasing considerably, perhaps due to health problems associated with other non-stick pans such as Teflon and aluminum coating, including hard anodizing. In addition, the variety of ceramic cookware may be another reason for the growing popularity of these products over time. But as mentioned above, hard anodized utensils are mainly used by professional chefs, so there are fans on both sides.

In terms of usability, ceramic coating offers a non-stick option that is user-friendly. In addition, ceramic pots and pans are much easier to clean than their hard anodized counterparts. Plus, you don’t need to use oil when using non-stick ceramic cookware, which makes cleaning up afterwards much easier.

Wrapping up

Hard anodized vs Ceramic Cookware

As you can see, hard anodized and ceramic coated cookware has incredible benefits and advantages. Both clearly have pros and cons, and depending on your own preferences and needs, you can choose one or the other. One thing is for sure, you won’t be disappointed irrespective of your choice.

Check out the manufacturers’ websites and read what they specifically offer. Read why certain features of anodized or ceramic cookware are better than the competition. What we discussed above applies to all hard anodized and ceramic products. However, they may vary from one manufacturer to another. You may need to do your due diligence before taking a final buying decision.

However, hard anodized products are ideal for cooking at high temperatures, as is common in the restaurant industry. These pans are very durable and can withstand aggressive handling and metal utensils without scratching. If they can’t be scratched, it means the surface will stay intact much longer, giving the cookware a longer lifespan.

Ceramic products are absolutely right for you if you are health-conscious and want a non-stick variety. There is no chemical leaching that takes place. You ought to remember that the surface is much more delicate and you should use only wooden utensils for cooking. The variety of products will surprise you, but don’t be intimidated. Any product labeled “ceramic” has the above common characteristics that I have already mentioned. Now it is time you made your decision and go cooking!

Ceramic Vs Stainless Steel Cookware: Which One Is Better?

by kitchenguide

Ceramic Vs Stainless Steel Cookware

Ceramic vs stainless steel cookware–which one is better? This question is highly debated in cooking forums and one finds so many threads about it. If you are interested in knowing more about it, you should go through this post thoroughly.

To begin with, healthy cooking always begins with the choice of cookware. You can choose the best, most natural ingredients, and use the safest and smartest cooking methods. However, you will still not be eating healthy food if your cookware produces toxins and other harmful substances.

When it comes to cookware, ceramic and stainless steel are two of the most popular choices. And in most homes, you’ll find both type of cookware in the kitchen. Stainless steel and ceramic are much safer than others, such as Teflon-coated nonstick cookware.

But choosing between the two isn’t always easy, because while your personal preferences may make the choice easier for you, but you should at least know what you’re getting from each.

Here’s a breakdown of the advantages and disadvantages of the two types of cookware and a comparison to help you choose.

Ceramic cookware

Ceramic cookware is one of the newest products on the nonstick cookware market. It is also a more environmentally-friendly and safer option than others such as Teflon. Although it is not as durable as stainless steel, it is still quite sturdy.

There are two types of ceramic cookware: pure ceramic, which is made from fired clay, and ceramic-coated cookware, which is sprayed with a ceramic coating over other cookware such as stainless steel and aluminum.

Recommended Product: Cook N Home NC-00358

Ceramic advantages

Toxin-free – Perhaps the biggest advantage of ceramic cookware is that it is completely toxin-free. The material is all-natural and does not release any foreign or harmful substances into the food. The natural minerals used to create the ceramic coating also do not contain common toxins such as cadmium and lead.

Non-stick – If you are looking for a safe non-stick cookware, ceramic is one of the best options. This material offers natural nonstick properties, which means you won’t have to worry about harmful coatings like Teflon. Stainless steel, on the other hand, is not non-stick.

Easy to clean – Since food doesn’t stick to ceramic, cleaning cookware is quite easy. There is no need to scrub like other cookware, and some modern models are even dishwasher safe for easy cleaning.

Even heat distribution – Ceramic heats more evenly, which means your food cooks more evenly and uniformly because there are virtually no hot or cold spots in the material.

Relatively affordable – These cookware are also relatively affordable, especially if you choose the ceramic-coated types.

Disadvantages of ceramic

Can only be used on low to medium heat – If what you plan to cook requires high heat, ceramic is not suitable as high heat can damage it. This limits its flexibility and you can only use the cookware for certain foods.

Shorter service life – Compared to stainless steel, ceramic has a relatively shorter service life because it is weaker and breaks easily. An accidental drop on the cooking surface will likely mark the end of the life of your ceramic cookware, whereas a stainless steel cookware may be subject to more abuse.

Don’t use metal utensils – It seems that many people prefer metal utensils to plastic utensils because they are more durable. However, if you use ceramic cookware, you may not be able to use them comfortably because they can easily break these delicate pans. Wood or nylon should be used to keep the coating in good condition.

Tips for using ceramic

Ceramic heats up fairly quickly, so it is important to start with a low temperature setting before mastering its use. Also, unlike stainless steel, which can withstand the highest firing temperatures, ceramic should be used on low to medium heat.

Ceramic heats up quite quickly, so it is important to start with a low temperature setting before you master its use. Also, unlike stainless steel, which can withstand the highest cooking temperatures, ceramic must be used at low or medium heat.

You must also be careful not to expose ceramic cookware to heat for extended periods of time, as it is not made for this purpose. When storing kitchen utensils, you will have to make sure to use some sort of padding between them. For one thing, they can break if they bump into each other.

Stainless steel kitchen utensils

Stainless steel kitchen utensils have been around for a long time and they don’t seem to be going out of style. With proper care, this is the type of cookware that will be passed down from one generation to the next, as it can last for many lifetimes.

This amazing cookware is made from a mixture of different metals including carbon, silicon, nickel, manganese, chromium and iron. The resulting alloy is strong, sturdy and safe.

Stainless steel is not only sturdy, but also has a beautiful shine that will always add a touch of glamour to your clean kitchen utensils. Best of all, this material won’t allow toxins or pollutants to seep into your food, making it safe for cooking.

Advantages of stainless steel

Very durable – What gives stainless steel cookware an edge over many others is that it is much more durable than most other utensils, probably only surpassed by cast iron. With stainless steel, you’ll never have to worry about common kitchen utensil problems like chipping or even rust because it’s resistant to all of those things and super durable.

Offers Great Cooking Pleasure – Stainless steel cookware is not only durable, but it is also very popular because of its incredible cooking performance. This material has fantastic heat absorption and will even get hotter than ceramic if constructed properly.

Low maintenance – There is little to do to maintain stainless steel cookware because there is no coating to worry about. You don’t need to dress up to prevent rust. Simple, regular cleaning is all that is needed to maintain this cookware, and no special techniques are required.

Non-reactive to food – Since stainless steel is a non-food reactive material, it is safe to use, even when handling acidic products. You can cook acidic recipes, such as tomato sauces, without worrying about a strange taste or leaching harmful chemicals.

Easy to clean – Like ceramic, stainless steel is very easy to clean. The smooth, non-porous surface is very easy to clean and can be soaked and cleaned quickly without sweating. In addition, most of these kitchen utensils are dishwasher safe, making them easy to clean.

Disadvantages of stainless steel

No non-stick coating – absence of non-stick coating is the biggest disadvantage of stainless steel cookware, as it means that food will stick to it while cooking. So unless you’re frying, boiling, or stir-frying, you’ll need to use plenty of oil to form a temporary non-stick surface to keep your delicate foods from sticking.

Poor heat conduction – If you are using stainless steel cookware without an aluminum or copper coating, the cooking surface is not very good because it is a poor conductor of heat. However, multi-layer types seem to solve this problem almost completely.

More expensive – If you’re on a budget, stainless steel cookware may not be for you, as it tends to be quite expensive. And while there are cheaper options on the market, they are usually inferior imitations.

Discoloration – When the exterior of cookware is exposed to high temperatures, it can easily discolor. There are many ways to maintain and restore kitchen utensils, but it will require additional work and time on your part.

Tips for using stainless steel

Although stainless steel cookware is not as easy to use as non-stick cookware, such as ceramic, you can still make great meals with it.

One simple tip to keep in mind when using these cookware is to use them like ceramic cookware.

Stainless steel cookware may not be as easy to use as non-stick ceramic models, but you can still make great meals with it.

One simple tip to keep in mind when using this cookware: always heat it up before adding the oil. Once it is hot enough, you should add a generous amount of oil and swirl it around to coat the entire bottom. Do not add food until the oil is shimmering, otherwise it may stick.

Ceramic vs stainless steel cookware

You can be sure that you will have an excellent set of cookware no matter whether you choose stainless steel or ceramic. But if you only want to buy one or the other, try to keep the following points in mind when shopping.

Which one is safer?

Both stainless steel and ceramic are safe cookware because they are made from natural materials and do not release harmful substances into the food. However, in the case of stainless steel, even a small scratch can result in the transfer of small metal particles to food.

In addition, burning stainless steel cookware can cause pitting and release small metal particles into food.

In the case of ceramics, it is usually the coloring and glaze of the cookware that contains harmful substances such as lead or cadmium. However, if the ceramic is not glazed, this is usually the safer option, but in general, both cookware is quite safe.

What one is more popular at the moment?

Stainless steel remains the most popular material in almost every household, as many people prefer it over others for its durability and ease of maintenance. However, as more and more users are looking for safer non-stick cookware, the popularity of ceramic continues to grow.

What is the most durable?

Stainless steel is by far more durable than ceramic, because if you buy genuine, high-quality stainless steel cookware, it will last a lifetime. Also, stainless steel is more durable because, unlike ceramic, accidental drops or bumps in the kitchen will not leave scratches or dents.

What is cheaper?

Quality doesn’t come cheap, so it should be obvious that stainless steel cookware is much more expensive than ceramic cookware. You can easily get a good ceramic cookware set for under $100, but for a good stainless steel cookware set you may have to spend hundreds of dollars, but it will be worth it in the end.

Wrapping up

Ceramic vs stainless steel cookware

Your choice of cookware has a significant impact on everything from safety to the quality and taste of the food you prepare, so you can’t go wrong while making your choice.

And when it comes to choosing cookware, stainless steel and ceramic are as good as it gets. However, both are made of different materials, making them suitable for different situations and types of users.

It is best to have a set of both at home. However, if you have to choose one, ceramic is the better option. If you want something more affordable and non-stick, stainless steel cookware is the best option for you provided, of course, you don’t have any budget constraints and are looking for cookware that will last you a lifetime.

How To Use a Roasting Pan?

by kitchenguide

Using a roasting pan

1.First, you will have to place the meat rack in the roasting pan.

Some models of roasting pans do not have a rack and instead have ribs on the bottom of the pan to lift the meat.

Next, place the meat to be raosted on the rack.
Now, center the meat in the pan. Leave a space of 5 to 6 centimeters around the meat from the edge of the pan. This will allow the heat to circulate better and cook the meat evenly.
Place the roasting pan on the center rack of the preheated oven.
Follow the recipe for the desired oven temperature and cooking time.
Cover the meat with the lid or with stretched aluminum foil.

Meat will cook faster in a covered roasting pan than in an uncovered roasting pan. A covered roasting pan creates a mini oven in your regular oven. If the meat browns too quickly before reaching the desired temperature, cover the roasting pan with the lid or aluminum foil.

Let the meat rest in the roasting pan for 5 to 10 minutes after removing it from the oven.
Transfer the meat to a platter and let it rest for an additional five minutes. This will allow the meat’s natural juices to distribute. If you cut the meat too soon, the juices will run down your cutting board and you won’t be able to enjoy it

If you only use your roaster for turkey on Thanksgiving, you’re missing out. Let’s take a closer look at the humble roaster (and why you should use it throughout the year).

You know you need a roaster for your holidays. Cooking a Thanksgiving turkey, glazed ham or standing rib roast is a lot easier when you have a roaster in your kitchen. But what about the rest of the year? You don’t need to stash away your holiday cookware and leave it collecting dust! For one thing, a roasting pan is one of those items you can use every week.

What is a roasting pan?

A roasting pan is actually a large oven-safe dish equipped with a rack. Think of it like a large casserole or a tall, rimmed baking sheet. You can use a roasting pan without a rack, but the rack blocks the roast from touching the bottom of the pan, which promotes even heating and allows juices to drip from the pan.

Because they are often used for large cuts of meat, such as turkey, the most common size is a 16-inch pan, which can be large and heavy. Although heavier than non-stick pans, we recommend investing in a multi-layered stainless steel pan (like the roasting pan I recommend). These pans are ideal for roasting meats for braised dishes in the kitchen, as they provide a better grip and can be used at higher temperatures than pans with non-stick materials. They also tend to retain heat better than non-stick pans, making them ideal for casseroles.

When should I use a roasting pan?

There are many ways to use a roasting pan throughout the year. It can be used in most recipes that call for a skillet, so switch up your skillet the next time you make a sheet pan dinner. You can also roast a whole chicken in it (most 16-inch pans will fit two chickens, so you can easily make dinner for leftovers). Roasters are also great for cooking large quantities of potatoes or other vegetables, which is especially useful if you’re preparing dinner. Don’t be scared to take out your pan to make a large batch of lasagna, enchiladas, or your favorite special holiday dish.

One of my favorite uses for a roasting pan is for braises, such as braised short ribs. You can use these pans to sear the meat on the stove, preserving the delicious flavor. Then deglaze directly in the pan, add the liquid and vegetables and put the whole stuff in the oven. Now you have a big meal in one go!

HOW MANY CUPS IN A POUND OF POWDERED SUGAR?

by kitchenguide

HOW MANY CUPS ARE THERE IN A POUND OF POWDERED SUGAR?

There are many ways to measure ingredients when you cook, and it can be very frustrating if you don’t have the same measuring tools the recipe talks about.

But you need not worry, for we’ve got you covered.

We’ll help you determine how many cups contain one pound of sugar. If you want to be effective in the kitchen, you’ll want to familiarize yourself with some of the basic conversions.

It’s also important to keep in mind that measurements can vary depending on the type of sugar, as the finer the sugar, the lighter it will be for the same volume in the measuring cup.

Read on to find out the answer.

Here is a quick guide on: How many cups are in a pound of sugar.

If you’re in a hurry, here’s a chart that will give you an idea of what to do.

1 pound of granulated sugar = 2 ¼ cups (540ml).

1 pound of brown sugar = 2 ⅔ cups (640ml).

1 pound of powdered sugar = 4 cups (960 ml).

What is powdered sugar?

Powdered sugar is also called confectioners’ sugar. It is actually composed of two elements:

Corn starch is added to the finely ground sugar to prevent it from clumping when the powder comes in contact with any moisture. This is very easy to do, since moisture is everywhere.

There are many types of sugar and if you want to know more, here is a link to sugar.org that will give you more information on the different types of sugar.

Superfine powder is often used for dusting on cakes and confectionery products and in fact there are different grinds available. You will also use it to make icing sugar.

If you are interested, you can consult

https://en.wikipedia.org/wiki/Powdered_sugar

Things to keep in mind when measuring powdered sugar

When you want to measure your sugar level, there are a number of things to keep in mind to make sure you get accurate results:

Be sure to sift the sugar so that no lumps remain, as this will affect the volume of the powdered sugar.

These small lumps of sugar will also affect the quality of your frosting and make it a bit grainy.

Does the recipe ask you to sift the sugar before or after measuring?

Are the measuring cups and the area you are working in dry? If the sugar contains moisture, it will form small (or large!) nuggets and may spoil.

In case you missed it – How many cups are in a pound of confectioners or powdered sugar?

You will need 4 cups for every pound of powdered sugar.

Don’t try to compress the sugar, just spoon it into the measuring cup, as compression will have a big impact on the final weight.

You should also not tap the cup too hard to level it, as this will naturally compact the small grains of sugar.

The cup should not be placed in the sugar, as this will also compact it, but rather poured or spooned into the cup.

This is also important to make sure you do not contaminate the sugar with other things you may have measured.

When filling the cup, be sure to smooth the top with a knife or something with a straight edge.

Sift or not to sift: is there any difference?

If you are using a recipe that calls for sifted powdered sugar, you must sift the sugar before measuring because there is a difference in volume and therefore weight.

Sifting sugar makes it more fluid and less compact, which increases its volume. Be sure to read the recipe thoroughly before measuring, as the correct measurement will greatly help you cook or bake to perfection.

How many cups of powdered sugar are in a box?

Don’t confuse ounces of weight and volume when measuring your powdered sugar. Know exactly how much you are buying.

It is common knowledge that one cup equals 8 ounces, isn’t it? Well, when weighing the ingredients in a recipe, a cup is not always 8 ounces. We know that a cup of water weighs 8 ounces, but honey, for example, is thicker than water, so a cup of honey actually weighs 12 ounces.

Powdered sugar out of the box or plastic bag weighs 4 1/2 ounces per cup, so a 1 pound (or 16 ounce) box contains about 3 1/2 cups of powdered sugar. If a recipe calls for sifted powdered sugar, weigh 4 ounces of sifted powdered sugar to make a dry measuring cup. Sifted powdered sugar makes it lighter and frothier, allowing it to take up more space in the cup.

WRAPPING UP

Hopefully, this post has been able to answer all your questions as to how many cups are in a pound of sugar and clear all your doubts related to this. Now get down to preparing your favorite food using all the correct measurement of sugar so that you don’t mess it up.

WHAT DOES TURKEY TASTE LIKE?

by kitchenguide

WHAT DOES TURKEY TASTE LIKE

What does turkey taste like? Many people have asked me this question. But since I have never cooked it or tasted it, I have avoided answering that question. Yes, it is a bit embarrassing to admit how long it took me to roast a turkey for the first time. I always wanted to roast a fully grown and naked turkey in all its glory. But somehow I’ve always avoided it, for one reason or another.

But let me answer the question first before I get into the details.

Turkey meat tastes like chicken. This is the common reaction of people all over the world. In fact, chicken flavor is a phrase we often use to refer to exotic meats, and one might think that because it is a bird, it could also refer to turkey meat. But according to scientific research, this is completely wrong. In fact, the meat that most closely resembles turkey in taste is pork. Yes, believe it or not, it is a fact!

Are you a turkey newbie too? Or are you just watching from the sidelines? Let me bring you into the game. A turkey may be big, but it’s no big deal.

That’s what I learned after many years of avoiding turkey service on Thanksgiving. Why avoid turkeys? This bird makes me nervous. Every year before Thanksgiving there is a big fuss about it. Can you make it? Can you make a turkey? The tips and problem solving in cooking magazines and TV shows always made me nervous instead of boosting my confidence!

For years, I got away with telling my friends and guests that I had an aversion to turkey. I didn’t have a big enough pot. My mother, my father (yes, both of them), my grandmother, and even my younger sister make better turkeys than I do. Consequently, I never thought of competing with them. Why would I get into an ego battle within the family?

Well, I have parts of the turkey prepared – breast and thighs and legs cut separately for a fabulous uncooked Thanksgiving dinner. But never a whole turkey. Really, I had never dragged a whole turkey home and put it to the test.

That finally changed a year or two ago when I had to test roast turkey for my own cookbook. I frowned throughout the process of buying and thawing the turkey, scraping the giblets out of the middle, and putting it in the oven.

And then, three hours later, I took the turkey out of the oven and muttered to myself, “What was the big deal?

So, let me confess, I was stupid to avoid it for so long. It’s just an overgrown chicken, folks. There’s no need to be afraid of cooking turkey!

This may seem like the height of obviousness to most of you. A turkey is shaped like a chicken, after all, and those are the ones most of us have dealt with. But the size, weight, and unfamiliarity (not to mention the annual rituals of thawing, curing, and cooking) can give us the impression that a turkey is more than it really is.

Turkeys Are Just Like Chicken, But Only Bigger

Now, before you start nitpicking with me, yes, of course turkey and chicken are two different birds. They are not the same. Turkey has a richer, darker taste than chicken, and it makes even more wonderful stock and broth. After that, though, the differences are few. Let’s weigh them up:

A turkey is bigger than a chicken: You’ll need a bigger pan.

A turkey needs more seasoning: Because it’s bigger than a chicken.

A turkey needs to brine for longer: Because it’s bigger.

A turkey needs to roast a little longer than a chicken: Because, again, it’s bigger. This also leads to a little more delicacy about making sure the breast doesn’t overcook; the mismatch in size between the breast and legs is greater in a turkey, but it’s not that big a deal.

All you really need to do with a turkey is bang it in the oven, the way you would a whole chicken, and let it roast until it’s golden and succulent, then pour lots of gravy on top. Can you tweak and improve and apply bits of family lore all over the process of roasting a turkey, like so many ephemeral notes passed down through the generations? Of course, to your heart’s delight.

But just don’t forget: this is just a really, really big chicken. You’ve got to understand this.

Is turkey better than chicken?

This means that fattier cuts of meat contain more calories than leaner cuts. Dark pieces of chicken have slightly more fat and calories than dark pieces of turkey. The same is true for the white meat of both types of poultry, since turkey is slightly leaner and contains fewer calories than chicken.

So, which tastes better– turkey or chicken?

Turkey has a richer and darker flavor than chicken and makes an even more wonderful broth. After that, however, there is little difference. Turkey is bigger than chicken: you need a bigger pot. The turkey needs more seasoning: Because it’s bigger than chicken.

Second, some people wrongly ask: Does turkey have fewer hormones than chicken? In fact, all turkeys and poultry are raised without hormones, as required by federal law. The use of hormones in poultry production has been banned since the middle of the 1950s. It is absolutely illegal in the United States to feed hormones to poultry. So, the question does not arise.

So is turkey better for dogs than chicken?

Like chicken, turkey provides a lean, white meat that helps dogs to build muscle. Turkey meal is made through a rendering process and has a greater protein content and less water than fresh turkey. If you choose to feed your dog a freshly cooked turkey, make sure the skin has been removed and no spices or salt have been added.

Which is fattier, chicken or turkey?

Chicken breast without skin contains similar calories to turkey, but less protein (48 g per 150 g serving) and more fat per serving (3-4 g). The macronutrient content of chicken compared to turkey is not very different.

Wrapping up

Hopefully, this post gives an answer to your question: what does turkey taste like? You can cook turkey at home at your leisure without any difficulty. You can enjoy roasting or cooking a turkey just like you prepare a chicken dish. So, get going and see how easy it can be!

What Does Duck Taste Like? All You Need To Know!

by kitchenguide

What does duck taste like?

Almost everyone, I presume, has tasted duck meat. But still there are few who haven’t tasted this succulent meat. So, the question remains: what does duck taste like? Although duck is a poultry product,, it can hardly be compared to chicken or turkey. For one thing, duck has less meat. So think about this if you want to invite a large number of guests for dinner.

Taste

To answer the question that was asked at the beginning. Duck has a strong flavor that is closer to red meat than, say, chicken. It is also fattier and, when prepared correctly, has a delicious, tender, moist, fatty flavor – the perfect protein combination for meat lovers.

The skin of duck is much thicker and fattier than that of turkey or chicken. The secret to a delicious flavor is to bite into the skin during cooking. However, if the duck is not prepared properly, the fat will create a rather unpleasant and rubbery texture.

Is duck a popular choice?

Over time, duck has become a popular dish among Americans. In fact, between 1995 and 2010, consumption increased by more than 40%, which says a lot about the popularity of duck meat. Apart from statistics, duck is a great source of selenium and zinc, which help with cell metabolism.

No wonder duck has gained prominence in the market and more and more people are taking advantage of it.

Wild or farmed duck?

Wild duck is tastier. Wild ducks can move around and eat a wider variety of foods. They are also able to fly, and sometimes take long flights. This means they are endowed with lean and strong muscles.

A breeding duck, on the other hand, does not have to face the same harsh and hostile environment. As a result, it becomes fattier and the meat has a very different texture.

Wild ducks are definitely more flavorful. However, if you can’t find it locally, farmed duck is also a delicious alternative.

Types of duck

While flavor and aroma are essential factors to consider about the type of meat we eat, it is also important to know the different types of duck to get the most out of your meal preparation.

Long Island Duck or Perkin Duck

The Long Island Duck or Perkin Duck is one of the most popular types of duck because it has a mild flavor, making it perfect for those who are new to this area. Long Island duck is ideal for roasting, and can also be served skinless if you want to reduce calories.

Moulard Duck

The Moulard duck is a much larger duck, with a broader breast. It also contains more fat, which some say, makes it tastier. It is the perfect duck if you are feeding a large family or entertaining guests. They will appreciate the delicious, juicy texture.

Muscovy duck

This duck is the most popular in Europe. The Muscovy duck is less fatty, has a thinner skin and deeper red meat than the others. Its carcass is also larger, so it costs more than the other types of duck.

How to prepare and store duck to preserve its flavor

You need not worry if you are not a professional chef or cook. With a little advice and a few tips, anyone can successfully prepare and store duck. There are numerous good recipes on the Internet, but before you venture out to prepare your duck, you need to know how to store it.

The best way to store duck is in the freezer at 0 degree Fahrenheit. Duck retains its texture better than chicken or turkey when frozen.

If you defrost duck, you should place it in the refrigerator. You will have to leave it overnight if you want to defrost duck breasts and for a couple of days if you want to defrost a whole duck. If you want to expedite the process, you can soak the duck in cold water, but you must change the water every 30 minutes.

Different ways to cook duck

How is it that some people describe the taste of duck in different ways? Some compare it to chicken, others say it tastes like liver. Well, the differences may be due to the fact that taste is subjective. It is also because duck meat has a different profile depending on how it is cooked.

One of the best ways to prepare this meat is to make duck confit, one of the most respected dishes in French cuisine. It is a century-old way of preparing duck that preserves the meat and gives it a long shelf life.

On the other hand, if you want to keep the flavor simple, you can try pan-frying roasted duck breasts. Pan searing is a good way to prepare them, as it brings out the flavor the best. You can also get a delicious recipe with just olive oil, salt, pepper and duck meat.

For those who want a smoky flavor, grilling the duck is a good option. If you are at home, you can use an oven, but at the campsite it is best to cook on a campfire grill. It tastes so much better and smokier. For starters, make sure it is properly brined. This will shorten the cooking time and add more flavor to the duck meat. Brush it with the barbecue sauce of your choice to get the flavor you want.

Do you want to cook duck breast like a pro? Check this video below:

Health benefits of duck

The fat in the top layer of duck meat is thick. This gives it a distinct and juicy flavor and also makes the meat more succulent. However, this is also the reason why some people people do not like to eat duck. Due to its high fat content, it is a source of high cholesterol and hence the health-conscious folk stay away from it.

Among other things, duck is a top source of protein. This has a good effect on your skin and is also fairly effective in improving the immune system.

With a high zinc content, it is also worth mentioning that duck meat can be hugely beneficial when it comes to cellular metabolism. This will enhance cellular development and your immune system.

It is also a rich source of selenium. One serving would already provide 25% of the recommended amount of selenium in your daily diet. This can also be helpful in improving thyroid health.

The B vitamins in duck, especially B5 and B12, are good for the nervous system. This will improve the health of your nerves for better body function.

As a source of iron, eating duck is also good for people who suffer from anemia.

But although it is healthy, it is necessary to consume duck meat in moderation. As mentioned earlier, it contains a lot of fat and cholesterol.

How to buy duck meat

In general, as mentioned, duck meat is delicious. It has a distinct flavor that you will love if you want meat with an elegant taste. However, the taste depends not only on the method of preparation, but also on the freshness of the product. Therefore, it is crucial to buy duck meat wisely.

You should buy a whole duck if you want it roasted. On the other hand, buy only certain parts of the duck meat if you do not need the whole meat. For grilling, for example, you can buy only the breast or leg piece.

Pay attention to the color of the meat, for fresh duck meat should be dark. If it is rotten, it will be gray and yellow.

Also, you need to pay attention to the texture of the meat. If it is slimy, that is a sign that it has gone bad. Bacterial growth can also be seen.

Finally, you will also notice an unpleasant odor. It is spoiled if it has an unpleasant odor.

Goose vs. Duck Meat

Ducks and geese are two kinds of waterfowl, which are component of the Anatidae family. So, it’s easy to conclude that they taste alike and taste slightly distinct. However, they don’t.

Although duck is sweet and savory but the goose meat is mainly sweet. It’s also very tender.

The meat of a goose appears to be full of juice, especially when it is cooked well. The meat of a goose is more fat that duck’s meat. The goose is more full and more fatty.

Goose meat is slightly darker than duck meat , which means it has a slight increase in iron content. Like ducks, goose has a tough and crisp outer skin. It’s also much softer than duck’s due to its additional juicy.

Because ducks are omnivores they typically possess lighter meat than geese. They also have a game wildlife kind of taste. Goose however tastes more dark and more fatter meat than the duck.

Chicken vs Duck Meat?

Chicken is among the most uninteresting flavors of meat. Like duck, it’s ordinary tasting. Its more gamier taste is what makes it enjoyable to eat, even though it’s not cooked according to any specific recipe.

Chicken’s flavor is unadorned and more basic. It’s pretty like turkey. Chicken needs spice and flavor in order to make it enjoyable. Duck is, contrary is the most delicious on its own.

But, the way in which the chicken is reared can significantly affect the taste. For instance the free-range chicken typically will have a stronger flavor and a more intense flavor.

However, in general, duck is meaty and rich in comparison to chicken, which is more light as well as more neutral.

Does Duck have a better health rating than chicken?

Duck is deemed to be healthier than chicken by a few experts, but the majority are unable to determine for themselves. The skin of the duck is very fat when cooked and although this makes it more juicy however, it’s a major food source for cholesterol.

The duck meat is rich in of zinc and helps in metabolism. Duck meat boosts the immune system.

It’s a fantastic sources of protein. The consumption of duck meat can affect your skin glowing and appear healthy.

Duck meat is an excellent source of vitamins B12 and. These vitamins can be beneficial in your nervous system. They also aid in the overall functioning of your body.

It’s a great iron-rich food and iron, so it is recommended to those who suffer from anemia. The meat of duck is also rich in minerals, including magnesium and potassium.

Additionally, duck meat is a source of selenium, which is similar to chicken. One portion of meat from duck is believed to contain 25 percent of the selenium required for daily consumption. Selenium is a key ingredient in improving the health of your thyroid.

While it is nutritious, duck meat should be consumed in moderation. This is due to it being rich in fats and, consequently it is high in cholesterol.

Dishes such as Peking duck can be a great alternative to other kinds of meat. The fat content in ducks is mostly found within the skin. Thus, cooks can cook dishes that are less fat but with the same flavor.

Furthermore ducks have fewer calories. They also have less saturated fats than chicken.

What are the Duck Eggs taste like?

Duck eggs are very similar to chicken eggs but with more flavor.

Their taste is more intense than chicken eggs due to the diet of ducks. Because ducks are omnivores they are well-balanced in their diet, which results in delicious flavors.

Ducks love snails, bugs, snails, and other creepers that have high protein content. Their diet plays an important influence on the flavor and taste of their eggs as well as the duck in general.

Due to the bigger yolk, duck eggs have higher levels of the fat and cholesterol as compared with chicken eggs. They also have a higher protein levels. They also have a higher level of omega-3 fatty acids.

That’s why they’re the top choice for paleo dieters, many of whom are fond of high-fat meals. In addition being nutritious, the profile of duck eggs is similar in structure to chicken eggs.

What does Duck Sauce Taste Like?

The Duck Sauce is an apricot flavor that is commonly served in Chinese eateries. It’s sweet and fruity, with some spice due to the vinegar.

Duck sauce could also contain other ingredients such as mustard, garlic apple, and brown sugar. These ingredients impart the sauce with spice, caramelized and savory characteristics, and vice versa.

Many have claimed it is comparable the orange marmalade. This is due to the same color and similar jelly-like and thick texture.

Although the traditional Duck Sauce is smooth certain duck sauces have chunky bits of fruits. It’s called duck sauce since it was first created for a duck-fried dish.

The duck fat is comprised of 51% monounsaturated fat 36% saturated fat, and 14 percent polyunsaturated fat. Duck fat is stable throughout cooking due to its large amounts of monounsaturated and saturated fats.

It has a smooth and loose consistency. Duck fat has 50 percent lesser cholesterol than butter, and 30 percent lower saturated fat.

Rendered duck fat provides the slight sweetness and creamy, rich taste.

Duck fat gives the duck meat its distinctive taste , and makes the duck meat tender and full of flavor.

Wrapping up

What does duck taste like

The following is a brief summary of some of the important points raised above:

Duck has a distinct and strong flavor that is more like a roast than chicken.

The thick layer of fat on the top of the duck makes the flavor richer. As a result, however, it also contains a lot of cholesterol and fat.

Duck contains a number of beneficial vitamins and minerals, such as zinc, iron and selenium.

The way duck is cooked affects the flavor and freshness of the meat.

All in all, duck is a great, rich, juicy and much tastier alternative to chicken or turkey. Although it is a fattier meat, it is still a delicious dish to enjoy from time to time.

Compared to other poultry meat, it also has more health benefits and is richer in vitamins and minerals. In short, duck meat offers a much tastier version that will please your taste buds and your palate.

How Many Chicken Wings Are there In a Pound?

by kitchenguide

How Many Chicken Wings In a Pound?

How many chicken wings in a pound? Well, the actual amount of chicken wings in a pound depends on several factors. It includes the size of the wing, the parts of the wing that are included, and the extra coatings, such as pasta, breads, or sauces. The packages which are produced for commercial use may contain 4 to 5 wings per pound. A 10-pound bag of chicken wings from the supermarket contains about 40 to 50 wings and fills about 9 people.

Chicken Wings: The facts in general is that a chicken wing contains less than an ounce of meat. In restaurants, an order of one pound of wings can contain between 7 and 12 pieces. The parts of a chicken wing include the drumette, which is the section between the shoulder and elbow, the middle section and the tip. Chicken wings can be sold as a whole (with the three parts), with only the first and second parts, or separately as a drumettes or central section. Chicken wings can also be sold with or without bones.

Before the 1960s, chicken wings were considered an unwanted piece of meat and were sold at low prices in supermarkets and butcheries. Wing meat was usually used to make soup stock during that time.

Modern chicken wings were invented in Buffalo, New York. After Teressa Bellissimo, co-owner of Anchor Bar, prepared chicken wings in hot sauce as a late night snack, she decided to put this dish on the menu in 1964. Her popularity earned the dish the nickname “Buffalo Wings”.

In the 1970s and 1980s, the popularity of sports bars grew, as did the consumption of chicken wings, often breaded and/or covered with hot sauce. The appeal of this dish, together with the fact that it is easy and cheap to serve in bars, has made chicken wings a staple food in bars.

Super Bowl chicken wings also became popular as one of the most common Super Bowl snacks. Every year, Americans eat 1.35 billion wings on Super Bowl Sunday, enough to take three turns around the globe if placed end-to-end, according to the National Chicken Council’s 2018 Chicken Wings Report. The report also found that ranch sauce is the most popular sauce for wings, preferred by almost 60% of Americans. Other popular dip sauces include buffalo sauce, hot sauce, BBQ sauce and honey mustard sauce.

How much does a chicken wing weigh?

A raw chicken wing weighs about 3 ounces or 89 grams. The amount of lean meat on a chicken wing is about 30 grams. The skin of the wing weighs a little less than one ounce or 26 grams.

A raw wing represents 12% of a chicken’s total meat production. The wings are made of white meat and have, as already mentioned, three distinct sections: the tip, the central section, and the drumette. The drum is the part between the shoulder and the elbow.

A large boneless chicken wing contains about 124 calories when consumed, 75%of which come from fat. The total fat content of the wing is on average 8.3 grams or 0.3 ounces.

How many chicken wings in a 10-pound bag?

If we assume there are about 4 to 5 chicken wings in a pound, that means there are about 40 to 50 chicken wings in a 10-pound bag. 10 pounds of chicken wings feed about 9 people provided they have an average appetite.

Hopefully, this short post has been able to answer your question: how many chicken wings in a pound? I am sure if you keep this in mind, it would be easier for you to avoid any sort of confusion when you are thinking of inviting your guest for a dinner party at home.

So, if you are still in a confusion: how many wings in a pound?

Generally, one pound of whole chicken wings purchased in a store is equivalent to four to five chicken wings. However, this should not be considered a rule of thumb as the amount can vary depending on how the chicken wings are cut.

Chicken wings are divided into three parts: drumette, wingette and tip.

When you buy chicken wings in a grocery store or restaurant, you usually eat the thighs and/or wings. The butcher may sell you a whole chicken wing, which is obviously heavier and therefore means a kilo fewer wings, but this is not always common. Besides, all that tasty meat is in the wings and drum! It’s better to use the tips to make chicken stock.

Wings and drumsticks are also known as “buffalo wings” – sound familiar? Depending on the size, one kilo of wings and drumettes (buffalo wings) can make between seven and twelve wings.

Admittedly, it can be a little confusing. When we say chicken wings, we often think of a wing or a drumette. Although most restaurants and shops don’t usually serve whole chicken wings, there are of course exceptions – equally delicious exceptions!

How many chicken wings is a normal portion for one person?

A normal portion of chicken wings per person as a starter is about 1.125 kg – the equivalent of about 12 buffalo wings or 6 whole wings. For the main course, you’ll need twice as many!

At a restaurant, again as an appetizer, a one-pound serving of Buffalo Chicken Wings might contain seven to twelve chicken wings.

But we all know about restaurants that reduce portion sizes and make offhand comments about how many “pounds” there should be. A rough suggestion for an “average” serving for one person should be no less than seven buffalo wings, if that’s a typical size.

You decide at home! Hey, maybe you’ll eat a thousand wings and no one can stop you! While no one will probably complain, it’s certainly not recommended.

Weighing chicken wings

When looking at the different types of chicken wings, an even combination of drumsticks and flat parts is important. Imagine that you get a kilo of wings that consists only of drumsticks. In that case, you might only get 5 or 6 wings per kilo! I think that’s a fraud!

In a good restaurant they butcher an even mix of drumsticks and flat wings, and on average you get about 10 wings out of a pound of uncooked chicken wings.

An uncooked flat wing weighs about 1½ to 2 ounces. A raw drumstick can weigh between 2 and 4 ounces.

Note that if you choose breaded wings, it will mean weight and possibly less meat. It’s your choice, and if you like extra crispy chicken wings, you probably won’t mind!

Another option that has gained popularity in recent years is boneless chicken wings. These wings aren’t actually chicken wings at all. Instead, a boneless wing is the meat from a chicken breast that has been cut up and wrapped in bread. The result looks like a chicken wing. This type of wing is basically a large lump of chicken, which is convenient for some people and can be cooked quickly. It is certainly a popular type of chicken wing among children.

A brief history of chicken wings

Believe it or not, chicken wings have not always been in fashion. It’s hard to imagine a world without delicious chicken wings, but before 1960, chicken wings weren’t on the menu.

Around 1960, the Anchor Bar in Buffalo – hence Buffalo Wings – in New York City had the revolutionary idea of coating chicken wings in a spicy sauce and serving them to hungry customers. Previously, chicken wings were usually considered a lesser cut of meat and therefore not very popular. When Anchor Bar cooked them in the sauce, the planets seemed to align and the earth was never the same again!

Chicken wings became incredibly popular shortly after their introduction, and today there is hardly a bar in the world that doesn’t serve some form of buffalo wing.

How do you cook chicken wings?

Like other chicken meats, wings can be grilled, baked, etc. If you can do it with a thigh or breast, you can almost certainly do it with a wing.

A common way to prepare wings is to roast them, but that doesn’t mean you can’t cook them in the oven. If you bake wings in the oven, they are also healthier.

What should they be coated in?

You don’t need to think twice about it. BBQ sauce and more BBQ sauce, and what else! BBQ chicken wings are definitely a manna from Heaven!

But it doesn’t stop there. If you want traditional Buffalo wings, you have to top them with hot sauce. But again, I would like to remind you that there are all kinds of hot sauces, from mildly hot ones to those that burn your mouth. Taste it as you like!

Wrapping up: How many wings in a pound

Hopefully, I have been able to clear all the doubts and confusions about the query: how mnay chicken wings in a pound? So, just have fun in the kitchen and cook your favorite chicken dishes!

Pros and Cons Of Carbon Steel Cookware: Are They Safe?

by kitchenguide

Carbon steel cookware pros and cons

Carbon steel cookware may be the best alternative to Teflon cookware because it is safe and non-sticky. It is protected because it does not contain dangerous toxins or plastic coating like Teflon. Like cast iron cookware, carbon steel cookware also has a characteristic non-stick coating. In addition, these kitchen utensils reduce the necessity for using unwanted butter or oil to prepare your meals. However, in spite of some positive features and certain distinct advantages, carbon steel cookware nevertheless faces a few negative sides as well. Here are the pros and cons of carbon steel cookware, which will help you clear up the ambiguity about these cooking utensils.

A brief review of carbon steel cookware

Carbon steel cookware has components comparable to iron cookware. It is composed of about 1% carbon and 98% or 99% iron. This cookware is ideal for stir-frying, burning and grilling. In addition, this type of cookware is resistible when heat is maintained. This cookware can heat evenly and withstand all temperatures. Therefore, this cookware can be used in burners, microwaves, electric and gas ovens.

In addition, this type of cookware releases iron into the food. You should know that iron is a solid mineral that the human body needs. These cookware are lighter and a little thinner, making them comfortable to use, especially if you use large bowls or pans. In general, carbon steel cookware has a long handle that helps to steer or lift the pan. In addition, carbon steel cookware is suitable not only for home cooking, but also for experienced cooks.

Pros and Cons of Carbon Steel Cookware

Carbon steel is probably the best known cookware for a long time. That doesn’t mean, however, that these cookware have no drawbacks. There are pros and cons of these cookware or like any other cookware for that matter. Take a look at them to get a general idea of this type of cookware.

Pros of carbon steel cookware

There are several reasons why you should consider adding a carbon steel wok or frying pan or a skillet to your cookware assortment.

Regular non-stick properties

One of the extraordinary advantages of using carbon steel kitchen utensils is their usual non-stick property. These kitchen utensils are generally non-sticky when prepared properly. However, carbon steel utensils may require a few steps of preparation before they become completely non-sticky. Unlike some other standard nonstick cookware, the nonstick properties of these utensils improve after a period of time and under normal use.

Incredibly durable

Carbon steel is really strong and durable. Carbon steel is 99% iron, which makes it less brittle than cast iron. If you use and maintain it properly, the carbon steel pan will last you a long time. If you don’t use your carbon steel cookware properly, it may bend, but it won’t break.

Amazing thermal conductivity

Another incredible advantage of using carbon steel cookware is its high thermal conductivity. This cookware has an amazing temperature response and excellent thermal conductivity. Unlike cast iron cookware, carbon steel cookware heats and cools much faster. When you change the heat setting on your stove or burner, the cookware takes the heat in a flash.

High Heat Tolerance

Unlike non-stick Teflon coated cookware, carbon steel cookware can tolerate extremely high cooking temperatures, making it ideal for baking. In addition, you can heat the carbon steel pan without breaking it, and it doesn’t release toxic fumes when exposed to high heat (such as a Teflon-coated pan).

Reasonable and relatively inexpensive

Compared to other high-quality kitchen utensils, cookware made of carbon steel are inexpensive and, as a rule, modest. Since these cookware can usually be made without much preparation, no extra effort is needed for non-stick coating.

Light and easy to handle

One of the extraordinary strengths of carbon steel kitchen utensils is their lightness and the fact that they are pleasant to follow. These cookware are lighter and easier to shake, lift and turn. This feature makes these cookware very comfortable for more experienced people and those with weak hands.

Cons of carbon steel cookware

In addition to these advantages, carbon steel cookware also has some disadvantages. A brief overview of the disadvantages of these cookware can be found directly below.

Cannot be cleaned in the dishwasher

Perhaps the most well-known disadvantage of carbon steel cookware is that it is not dishwasher safe. This is because the harsh plastics in the dishwasher could damage its usual non-stick coating. For this reason, you should keep a strategic distance from any type of dishwasher or coarse cleaner when cleaning this cookware. It is wiser to clean your carbon steel bowl or wok or skillet with a cleaner and water.

Reacts with acidic foods

Exceptionally acidic foods like vinegar could separate normal non-stick preparations from carbon steel cookware. These utensils cannot be used to prepare exceptionally acidic foods such as tomato paste. This does not mean that acidic foods cannot be cooked with this container. Just keep a strategic distance from highly acidic foods to ensure non-stick coverage. If you have the misfortune of cooking particularly acidic foods, you will need to clean and re-season your pan.

Requires proper seasoning

The carbon steel pan or skillet is certainly not a non-stick right out of the container. It requires proper flavoring and support to achieve an ideal level of cooking and non-stick finish.

Susceptible to bending or warping

Cheaper and thinner carbon steel kitchen utensils are bent into shape until they are wrapped. A wrapped bottom does not rest on the level of the oven. If you have an oven in your kitchen, try to get an excellent carbon steel roasting pan.

Are carbon steel cookware safe?

Many of you may be wondering if carbon steel is safe or toxic.

You should keep in mind that carbon steel cookware has a characteristic non-stick surface that is not from Teflon. As a result, the cookware is free from toxic fumes or hazardous plastics. Also, the cookware prevents toxins from getting into your food. In addition, these utensils are useful for preparing solid meals with less unwanted margarine or oil.

Preparation of carbon steel or cast iron

As with cast iron, preparation is fundamental with carbon steel cookware. Fortunately, since carbon steel is less permeable than solid metal, it quickly takes on a particular flavor. The terrible news is that it can also quickly lose its preparation ability. In commercial kitchens, it’s not out of the question for food experts to prepare a carbon steel container several times overnight.

Another thing to keep in mind when buying a new carbon steel is that manufacturers usually use a beeswax or mineral coating to prevent the cookware from rusting on its way from the produce to your kitchen. Be sure to remove this coating before cooking, as your flavor won’t stick anyway. Beeswax and different coatings can be removed by scrubbing with a steel fleece and heated water. You must season at this point as you would a cast iron pan. Prepared foods are eatable, but these flavors are often unpredictable and should still be served at home.

Carbon steel is a very inexpensive material, unlike the various types of cookware. The new carbon steel cookware is so easy to use that it can be used in many ways.

Wrapping up

In general, if you already have cast iron pots and pans and are satisfied with them, it’s probably not a good idea to buy carbon steel cookware. However, if you are replacing other types of cookware or moving cast iron to the next generation and want slightly lighter pots and pans, carbon steel cookware is a great eco-friendly option.

However, these cookware do require a small amount of oil or butter to prevent food from sticking, but this is not detrimental to health. Also, these cookware can heat and cool much faster, which prevents food from overcooking. Anyway, weighing all pros and cons of carbon steel cookware, it can be said confidently that carbon steel cookware is completely safe for healthy cooking. So, get ready to do some shopping!

How To Season a Carbon Steel Pan

by kitchenguide

Want to know how to season carbon steel pans or skillets?

So, you are here to know more about how to season a carbon steel pan. Truly, people often get confused even though they know or have some idea about how to season a cast iron pan or skillet.

To begin with, “seasoning” your non-stick frying pan means applying a thin layer of oil (usually vegetable oil or other fat) to fill the small pores in the surface coating and further prevent food from sticking. A properly seasoned non-stick pan surface can help reduce the need for excess fat.

Although, generally speaking, none of the non-stick frying pans require seasoning (except the carbon steel frying pans, which need a carbon steel seasoning process), it can increase the durability of the frying pan.

Yes, Seasoning is not a greasy layer left by a poorly washed pan, nor it is a flavor that has developed over the years. Rather, it is a protective layer created by burning oil onto the pan. Here’s how to do it right with a carbon steel pan.

Carbon steel stoves don’t have half the love of cast iron pans, which is a shame because carbon steel pans can be just as useful in a home kitchen. Like cast iron, carbon steel has relatively low heat conduction and good heat retention, making it a solid choice for roasting meat. Besides, as carbon steel pans are often stamped or extruded from a sheet of metal rather than cast into a mold, they have sloped sides and are thinner and lighter than cast iron. These two features make them much better suited for removing food, making them one of the best pans for roasting meats and vegetables.

Carbon steel has one more thing in common with cast iron: It’s seasoned. Contrary to popular belief, “seasoning” in the context of cookware is not a flavor that accumulates in a pan over time. Rather, seasoning is an accumulation of filmy layers of oil that have been transformed into a solid, plastic-like polymer by the heat of the liquid fat.

There are several reasons for seasoning a carbon steel pan (the same reasons and techniques apply to cast iron). First, bare carbon steel will rust if exposed to moisture; the treatment acts as a water barrier and prevents the pan from rusting in wet weather. Seasoning also increases the pan’s performance, giving it a non-stick surface that only modern Teflon-like coatings can overcome. When properly seasoned, carbon steel is ideal for eggs, pancakes and more. In fact, traditional omelet and pancake pans are made of carbon steel.

A carbon steel pan at the beginning of seasoning

Seasoning a carbon steel skillet is easy. It’s also more instructive than seasoning an iron pot. That’s because most dishes are pre-seasoned at the factory, making it difficult for the amateur cook to understand seasoning. That’s right, jet black cast iron isn’t black from the metal, it’s black from the seasoning – underneath the dark exterior is gray cast iron.

Look at a new carbon steel pan and you’ll see something that is rare in cast iron: the color of the bare metal. Most carbon steel pans are not seasoned at all, so you can see the seasoning develop before your eyes. With enough layers of seasoning, your carbon steel pans will turn as black as cast iron. Once you see this, you will have no more confusion about what is seasoning and what is not.

Step 1: Remove the protective coating and wash the pan

Most carbon steel pots and pans are untempered and unseasoned and have a protective coating that prevents bare metal from rusting. How to know if your pan is not seasoned? It will have a metallic gray color, not black like most commercial cast iron pots and pans.

The first thing to do is remove this coating. Since different manufacturers use different coatings, I won’t give you instructions on how to do this here. Just follow the instructions that come with the frying pan. After that, wash the pan thoroughly.

Step 2: Drying the pan

Once the protective coating has been removed and the pan has been washed, it needs to be dried immediately: The substance that prevented your pan from rusting is gone, and you’d be surprised how quickly a light layer of rust can form on wet, bare steel.

I usually dry the wet pan quickly with a towel and then place it on a burner on the stove to remove any remaining moisture. This also leads to the next step: heating the pan.

Step 3: Heat the pan

It is time to apply the first coat of seasoning. Just heat the pan first so that the oil can be applied as thinly as possible. I often do this on a burner, but you can also do it in the oven at 450°F as long as your carbon steel pan handle is suitable for the oven. For, you will have to remember that unlike cast iron pans, which are solid pieces of iron with a handle, carbon steel has a riveted handle; some carbon steel skillets or pans handles cannot withstand the high heat of the oven, so check the owner’s manual.

Step 4: Apply oil sparingly

Apply oil on a cloth to season a carbon steel or cast iron pan or wok.

Lightly grease a kitchen cloth that you don’t bother to dirty with neutral oil. Canola oil, vegetable oil and grape seed oil work. What you should not use: lard and vegetable shortening; butter, in which water and dairy ingredients are mixed; olive oil, which is more expensive and often contains sediment; or flaxseed oil, which provides a better quality seasoning but is more liable to flaking.

Step 5. Rub oil into a steel pan to season it

Now rub the inside and outside of the pan with the oil, being careful to remove the excess oil until the pan appears dry. I can’t stress this enough: If you apply the oil too firmly, you won’t be able to season your pan properly and you will end up with a smeared, sticky layer that is difficult to repair. If you are wondering if you have applied too much oil, I can assure you that you have.

Clean it, dry it, and remove all traces of oil from the pan. Don’t worry, there is still oil, and it’s enough for seasoning.

Step 5: Burn it on carefully

A sequence of time intervals can show exactly the formation of seasoning in a new carbon steel skillet (the skillet will change from a metallic to brown color).

Now let the oiled pan heat up, either on the burner or in the hot oven. The burner works well, but since carbon steel does not conduct heat well, you may have to move the pan a bit to make sure that the oil has formed a polymer everywhere. How do you know this? Well, with the new carbon steel, you can see it. The areas where the oil has solidified into a solid layer will be slightly brown. That’s what you call seasoning!

The sequence shows a very smoky frying pan, and gradually the smoke fades away.

The smoke passage time decreases and disappears once the oil has completely polymerized into a layer of seasoning.

Be careful, the frying pan will smoke a lot during this process, so open the windows, turn on the fans and send your children outside to play.

Eventually, the smoking will stop, a sign that the oil layer has completed its transformation. The time a burner will run depends on the burner power and the size of the skillet or pan, but it can take quite a few minutes. In the oven, about 30 minutes should be sufficient for it.

Step 6: Repeat the process

Continue to apply and heat these micro-fine layers of oil until they darken, again and again, until the pan acquires a dark brown tint. This should be enough to start cooking.

Step 7: Use the skillet and season again if it is necessary

From this point onwards, your goal is to make use of the pan. By burning, roasting or sautéing sufficiently in the pan, you get even more seasoning. Of course, you can also continue to add layers of seasoning using the heat-oil-heat method described above. In time, your pan will turn black. If my experience serves me correctly, seasoning in a carbon steel pan may flake off a little more easily than seasoning in cast iron. If this happens, don’t worry, just season the pan a few more times to touch up the problem spot.

Wrapping up

How to season a carbon steel pan

So, all that’s now left to do is take care of the pan properly. The method is the same as for cast iron pans. Hope this post on how to season a carbon steel pan will be enough for you to do the seasoning of your skillet or pan at the comfort of your home. And when you have done it all by yourself, you would definitely find great pleasure in completing your task successfully.

How long to cook pancakes on each side

by kitchenguide

How long to cook pancakes on each side

How long it takes to cook a pancake on each side is certainly not an exact science , generally speaking, given the constant variations from pan to pan – but you can definitely look for a clear visual clue to show you when everything is going well and when it is ready. By looking carefully at your pancakes and using your preferred method of flipping them, you can prevent your breakfast from being undercooked or burned.

First side

In a lightly oiled skillet or griddle over medium heat, a regular pancake will take about two to three minutes on each side to bake. Although you can use this time as a guideline, it’s best to watch the pancake as it cooks to make sure it’s cooked evenly and is puffy. When the first side of the pancake is cooked, bubbles will form on the outside of the uncovered side – first at the edges, then in the center. When air pockets begin to form in the center, flip the pancake over to the other side.

Second side

Since the above strategy will not work for the next side, use the time it took you to do the first side as your guide. As you approach the second side, gently lift the pancake with the spatula and look for the bright golden color of a finished pancake.

How do I know if the pancake is fully cooked?

You will have to watch for bubbles on the main side; if they form and the cake looks slightly dry at the edges, turn it over. After a while or so, lift one edge of the hot cake – this is done when the other side is shiny and golden. Do this over medium heat, but start with a hot skillet or a griddle. Try not to overcook them, otherwise they will dry out. Remove them from the heat much sooner than you think because the pancake will continue to cook for a while.

Apart from waiting for the bubbles as an indication to turn the pancake, and then leave the next side to turn golden in color, if you think it’s done, you can take a wooden toothpick and stick it in the center. If it comes out clean without anything messy or sticky about it, the pancake is ready. If it has a portion of raw batter on it, it is not finished. I like thick pancakes, that’s why I do it. With thin pancakes, it’s probably redundant.

How long to cook pancakes on each side

Wrapping up

You should wait until you see, as I have already mentioned, bubbles forming on the pancake. After a while or so, you will notice a few more, and then test the bottom. If it’s brown and comes out of the skillet or pan with ease, it’s ready to be turned over. If not, wait a little longer. After two or three tries, you’ll get used to the exact number of air bubbles you should expect. This takes about two minutes, but depends on the size of the pancake, the recipe, the type of pan and the temperature, so bubbles are a better method of checking whether it is time to flip the pancake. You may make a few mistakes initially, but after a few tries, I swear, you would become an expert pancake maker and will earn praise from your family members and guests you have invited to your small party.

How long do you blanch sweet potatoes?

Why should you blanch?

How to blanch sweet potatoes

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Testing and dipping

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Cooling and drying

Why blanching is great

Blanching vegetables is a great way to drastically reduce cooking time. In general, vegetables are the most time-consuming part of a meal. Try blanching your sweet potatoes on one of your days off. It doesn’t take long and can save you a lot of prep time when you get home to make dinner.

Anyone want some sweet potato fries?

My favorite use of the blanching technique is sweet potato fries. It’s done a little differently.

Don’t have a fryer? Amazon has a fabulous one from T-Fal. This T-fal fryer with basket, which is made of stainless steel, is quite easy to clean, having oil filtration( 2.6 pounds, silver, model FR8000).

View on Amazon

Wrapping up

How to blanch sweet potatoes

Blanching vegetables can be a great way to incorporate vegetables into your daily meals. For example, you can prepare them to freeze for later use. And if you blanch potatoes earlier in the week, they will be ready to cook in no time on busy weekday evenings.

Why Are My Burgers Falling Apart?

Your ground meat is bad

Preparing the ground meat

The cooking temperature is too low

Setting the cooking temperature

You “over-bake” your hamburger patty

Dealing with perfect patties

Your hamburger meat is perhaps not chilled

Chill the burgers before cooking

Some myths about separating burgers debunked

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Why do my burgers fall apart?

Related Post: How many burgers in a cow?

How To Steam Tamales Without a Steamer

Aluminum foil

Metal sieve

Bowls and chopstick

Steaming in an oven

Arranging the Tamales

Step-by-step instructions: How to steam tamales without a steamer

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Related post: How to cook white castle burgers in an oven

Can a Blackstone griddle be used indoors?

Blackstone is one of the topmost manufacturers of griddles and grills. If you’re a grilling enthusiast, you may have heard of griddles or grills earlier.

These terms are often used interchangeably, although they are very different. For example, grills are usually grooved, while griddles are usually flat.

But that’s just a small detail. Grills are usually large and flat, and they have a rectangular shape. They are usually made of stainless steel or cast iron and have a connected wooden or PVC handle.

The cooking surface receives the heat from below and diffuses it. Thus, food is cooked by the oil spread on the plate, while the meat is cooked often with its own juice.

Griddles are also known as hot plates and you may have seen them in restaurants. Popular items such as sandwiches and hamburgers are cooked on a griddle. Using a conventional cooking method, these items can be fried quickly and easily.

Many cookers and grills also come with griddle accessories. However, the underlying principle is always the same: gas-fueled flames provide heat to the metal surface so that you can cook the food in whatever way you like.

If you are so inclined, you should also consider adding a griddle pan to your home kitchen. They are usually not very large and are a great replacement for large cooktops. This way, you can make restaurant-quality burgers from your home kitchen!

The griddles made by Blackstone, however, are a little different. They are larger and you will need a lot of experience to use them to their full potential.

The company itself states that their griddles are not intended for indoor use. Their answer is pretty succinct, though. For, they don’t mention why these griddles shouldn’t be used indoors.

Some people will tell you that their 17-inch griddle (a popular choice) is perfectly fine for indoor use.

Cooking with a griddle indoors

You should keep in mind that this is a complete griddle, not just a grill pan, so it’s not recommended for indoor use. It uses propane gas, just like the stove in your home. But the similarities aren’t so obvious.

First of all, you need to take safety precautions and combustion considerations before you light it.

The first obvious thing you need to consider is the use of propane. If you want to cook with the Blackstone griddle indoors, you will need to use propane. The natural gas in your home is not propane, so you can’t switch to it.

Instead, you will need to purchase a propane tank to use the grill. There are outdoor style propane tanks on the market that you should not bring into your home.

Propane gas does not disperse easily into the air, and you will need a strong venting system to get rid of it. There are smaller propane cylinders that you can buy and use as well.

But as we mentioned earlier, there are a few important things to consider when using propane.

If combustion is incomplete, it goes to produce carbon monoxide. Incomplete combustion usually occurs when the ideal ratio of propane to air is disturbed.

More importantly, if you educate yourself about the harmful effects of carbon monoxide, you will understand that you should not take any chances.

If the open flame causes a fire, it will be incredibly difficult to extinguish. The propane tank that you need to use with the barbecue poses an additional safety problem, and the risk of explosion is also high.

When cooking with a griddle indoors, always make sure you place it in a well-ventilated space where there are no hazardous materials.

Most importantly, you need to think about the mess that occurs when you cook on a griddle. Firstly, there is always hot oil and grease, which tends to spill out from time to time.

It will fall down on both sides of the table and the worktop will get dirty. If you’re a fan of cooking, this won’t be a big problem for you, but it’s obviously difficult to deal with.

It’s not a big problem for most people, as many professional chefs tend to clean up during cooking.

And then there’s always the issue of smells and fumes. Harmful gases like carbon monoxide are considered silent killers because of their harmfulness. If you haven’t cleaned the griddle properly, the poor combustion will release this gas into your home.

If you notice a strange gas smell in your home, turn off the flame and then take the grill out to investigate exactly what part is causing the problem or leak.

These grills are simply not designed for indoor use, so you should only use them in a well-ventilated outdoor area.

Symptoms of carbon monoxide poisoning

You should also be aware of the symptoms of carbon monoxide poisoning, which is a very dangerous thing. This is important because most people are not aware of their symptoms.

The symptoms are not very noticeable and most people think they have the flu. Common symptoms of carbon monoxide poisoning are stomach pain, weakness, regular vomiting and shortness of breath. Many people are also confused and have chest pains.

Remember that carbon monoxide poisoning can also kill a person. Many people exposed to high doses usually faint before they feel any symptoms.

Defective valves

If you use the Blackstone griddle often, you should always check the plugs and valves. You will have to turn the valves repeatedly, so it is important that you learn how they work.

If you turn the valve too far the first time, the flame will be bigger. However, this is not the problem. One of the biggest problems with cooking on a propane grill indoors is that gas can leak through faulty valves.

Like anything else, valves are susceptible to wear and tear over time. Since they control the flow of gas, a leak at this point can cause a serious problem. The gas will continue to leak and you won’t be able to find the cause of the problem.

What is more, it could lead to a blowout. Equipment failure is always a danger when cooking in a confined environment, and people have gotten serious third-degree burns as a result.

In fact, there have also been fatalities as a result of propane explosions.

If you use your griddle indoors, check it every few months. You can’t do this yourself, so you’ll need to call in a kitchen technician or expert to find out if the valves are leaking or faulty.

Because of the many problems associated with using the griddle indoors, not to mention the fact that the manufacturing company explicitly tells you not to, it’s generally wise to avoid using it indoors.

Instead, you should consider investing in a griddle as it can easily help you cook the same foods without having to worry about propane gas or other issues.

What you need for cooking

_{How long do you blanch sweet potatoes?}

_{Why blanching is great}

_{Blanching vegetables is a great way to drastically reduce cooking time. In general, vegetables are the most time-consuming part of a meal. Try blanching your sweet potatoes on one of your days off. It doesn’t take long and can save you a lot of prep time when you get home to make dinner.}

_{Anyone want some sweet potato fries?}

_{My favorite use of the blanching technique is sweet potato fries. It’s done a little differently.}

_{Don’t have a fryer? Amazon has a fabulous one from T-Fal. This T-fal fryer with basket, which is made of stainless steel, is quite easy to clean, having oil filtration( 2.6 pounds, silver, model FR8000).}

_{View on Amazon}

_{Wrapping up}

_{Blanching vegetables can be a great way to incorporate vegetables into your daily meals. For example, you can prepare them to freeze for later use. And if you blanch potatoes earlier in the week, they will be ready to cook in no time on busy weekday evenings.}

_{Can a Blackstone griddle be used indoors?}

_{Blackstone is one of the topmost manufacturers of griddles and grills. If you’re a grilling enthusiast, you may have heard of griddles or grills earlier.}

_{These terms are often used interchangeably, although they are very different. For example, grills are usually grooved, while griddles are usually flat.}

_{But that’s just a small detail. Grills are usually large and flat, and they have a rectangular shape. They are usually made of stainless steel or cast iron and have a connected wooden or PVC handle.}

_{The cooking surface receives the heat from below and diffuses it. Thus, food is cooked by the oil spread on the plate, while the meat is cooked often with its own juice.}

_{Griddles are also known as hot plates and you may have seen them in restaurants. Popular items such as sandwiches and hamburgers are cooked on a griddle. Using a conventional cooking method, these items can be fried quickly and easily.}

_{Many cookers and grills also come with griddle accessories. However, the underlying principle is always the same: gas-fueled flames provide heat to the metal surface so that you can cook the food in whatever way you like.}

_{If you are so inclined, you should also consider adding a griddle pan to your home kitchen. They are usually not very large and are a great replacement for large cooktops. This way, you can make restaurant-quality burgers from your home kitchen!}

_{The griddles made by Blackstone, however, are a little different. They are larger and you will need a lot of experience to use them to their full potential.}

_{The company itself states that their griddles are not intended for indoor use. Their answer is pretty succinct, though. For, they don’t mention why these griddles shouldn’t be used indoors.}

_{Some people will tell you that their 17-inch griddle (a popular choice) is perfectly fine for indoor use.}

_{Cooking with a griddle indoors}

_{You should keep in mind that this is a complete griddle, not just a grill pan, so it’s not recommended for indoor use. It uses propane gas, just like the stove in your home. But the similarities aren’t so obvious.}

_{First of all, you need to take safety precautions and combustion considerations before you light it.}

_{The first obvious thing you need to consider is the use of propane. If you want to cook with the Blackstone griddle indoors, you will need to use propane. The natural gas in your home is not propane, so you can’t switch to it.}

_{Instead, you will need to purchase a propane tank to use the grill. There are outdoor style propane tanks on the market that you should not bring into your home.}

_{Propane gas does not disperse easily into the air, and you will need a strong venting system to get rid of it. There are smaller propane cylinders that you can buy and use as well.}

_{But as we mentioned earlier, there are a few important things to consider when using propane.}

_{If combustion is incomplete, it goes to produce carbon monoxide. Incomplete combustion usually occurs when the ideal ratio of propane to air is disturbed.}

_{More importantly, if you educate yourself about the harmful effects of carbon monoxide, you will understand that you should not take any chances.}

_{If the open flame causes a fire, it will be incredibly difficult to extinguish. The propane tank that you need to use with the barbecue poses an additional safety problem, and the risk of explosion is also high.}

_{When cooking with a griddle indoors, always make sure you place it in a well-ventilated space where there are no hazardous materials.}

_{Most importantly, you need to think about the mess that occurs when you cook on a griddle. Firstly, there is always hot oil and grease, which tends to spill out from time to time.}

_{It will fall down on both sides of the table and the worktop will get dirty. If you’re a fan of cooking, this won’t be a big problem for you, but it’s obviously difficult to deal with.}

_{It’s not a big problem for most people, as many professional chefs tend to clean up during cooking.}

_{And then there’s always the issue of smells and fumes. Harmful gases like carbon monoxide are considered silent killers because of their harmfulness. If you haven’t cleaned the griddle properly, the poor combustion will release this gas into your home.}

_{If you notice a strange gas smell in your home, turn off the flame and then take the grill out to investigate exactly what part is causing the problem or leak.}

_{These grills are simply not designed for indoor use, so you should only use them in a well-ventilated outdoor area.}

_{Symptoms of carbon monoxide poisoning}

_{You should also be aware of the symptoms of carbon monoxide poisoning, which is a very dangerous thing. This is important because most people are not aware of their symptoms.}

_{The symptoms are not very noticeable and most people think they have the flu. Common symptoms of carbon monoxide poisoning are stomach pain, weakness, regular vomiting and shortness of breath. Many people are also confused and have chest pains.}

_{Remember that carbon monoxide poisoning can also kill a person. Many people exposed to high doses usually faint before they feel any symptoms.}

_{Defective valves}

_{If you use the Blackstone griddle often, you should always check the plugs and valves. You will have to turn the valves repeatedly, so it is important that you learn how they work.}

_{If you turn the valve too far the first time, the flame will be bigger. However, this is not the problem. One of the biggest problems with cooking on a propane grill indoors is that gas can leak through faulty valves.}

_{Like anything else, valves are susceptible to wear and tear over time. Since they control the flow of gas, a leak at this point can cause a serious problem. The gas will continue to leak and you won’t be able to find the cause of the problem.}

_{What is more, it could lead to a blowout. Equipment failure is always a danger when cooking in a confined environment, and people have gotten serious third-degree burns as a result.}

_{In fact, there have also been fatalities as a result of propane explosions.}

_{If you use your griddle indoors, check it every few months. You can’t do this yourself, so you’ll need to call in a kitchen technician or expert to find out if the valves are leaking or faulty.}

_{Because of the many problems associated with using the griddle indoors, not to mention the fact that the manufacturing company explicitly tells you not to, it’s generally wise to avoid using it indoors.}

_{Instead, you should consider investing in a griddle as it can easily help you cook the same foods without having to worry about propane gas or other issues.}

_{What you need for cooking}

_{It is best to use a frying pan outdoors. But if you want to get the most out of your kitchen (whether you use it indoors or outdoors), there are a few important things to bear in mind.}

_{Firstly, you’ll need to buy accessories to help you cook your favorite dishes in the griddle or frying pan. Here are some of the essential accessories you need to buy.}

_{Spade and spatulas}

_{These accessories are essential, and you simply can’t do without them. If you watch various videos of people cooking food on griddles around the world, you’ll notice that they all use spatulas and shovels.}

_{Unlike traditional pots and pans, hotplates have a flat surface. This means you’ll need spatulas or shovels to lift those pots. There are a myriad of different products you can buy, so it’s best to do your research before making a purchase.}

_{Infrared temperature gun}

_{The amount of dry heat produced by a grill plate is considerable, so it’s important that you know the temperature at which your food will cook. The last thing you want is to pour oil on your frying pan and have it burst almost immediately.}

_{Investing in a good quality infrared thermometer is a good idea, as it allows you to measure the temperature of your food without too much difficulty. There are usually cheaper options on the market for under $30, so you don’t have to worry about spending a lot of money.}

_{The most important thing is that an infrared heat gun allows you to cook your food evenly. Often, the sides of steaks or meats don’t get cooked because the cooker doesn’t press them from both sides.}

_{To avoid this problem, we recommend using an infrared gun and ensuring even temperature distribution. This way you will always get a great, well-cooked meat!}

_{Grease boxes}

_{The Blackstone griddle is also equipped with a grease tray, which allows you to effectively remove any fat that has accumulated on the bottom. It’s easy to remove the grease and you don’t have to spend a lot of time cleaning the grate.}

_{However, by investing in a grease trap, you can easily collect grease in one place. They are made of durable aluminum foil, so you can easily dispose of the grease when you’re done.}

_{Griddle bottles}

_{A traditional oil dispenser may not be a wise choice with a Blackstone griddle because it produces dry heat. Instead, you should consider investing in special griddle bottles.}

_{You’ll basically need two bottles. One uses cooking oil and the other uses water. From time to time you will need to sprinkle a little water on the frying pan to bring the temperature down.}

_{These bottles have small drinking holes and tend to last a long time, making them a worthwhile investment for most people. You are really not required to spend a lot of money on these things, though.}

_Apron

_{One of the most important things you will probably need is an apron. Many people choose not to use an apron when they first start cooking on a griddle, but this is a very bad idea.}

_{As mentioned above, a lot of oil escapes when using a frying pan. In a few minutes, you’ll find that cooking without an apron is the perfect recipe for getting your clothes dirty.}

_{Getting a simple dark apron is a clever idea that solves this problem. There are also some great designs on the market, so if you want something unique, you can also choose them.}

_{Can Blackstone griddle be used indoors}

_{Hopefully, by going through this post, you will have a sound knowledge about why you should not use a Blackstone griddle indoors. I would say, you can do it but the risks are many and you should use your discretion. However, I see no point in getting into trouble that might endanger your life.}