Author: Ricardo Davis

Hello! My name is Ricardo Davis and I'm a food blogger. I'm not a professional cook, but that doesn't mean I don't have some good strategies and ideas. There are a lot of simple and practical things on the site about heating, freezing, dehydrating and so on. It was written by chefs, food experts, home cooks, and me.

How to Dry Parsley: Simple Methods for Preservation

Ricardo Davis

– Drying parsley at home preserves the flavor better than store-bought dried parsley.
– The key is to keep the drying temperatures low, around 95 degrees Fahrenheit, to preserve the oils and flavor.
– The preferred method for drying parsley is using a dehydrator, but there are other methods as well.
– One alternative method is to hang the parsley upside down in a dark, cool place with air movement, such as a garage, using a fan to circulate the air.
– Another alternative method involves laying the parsley in a single layer on a window screen or baking rack and placing it in a car windshield to dry with the heat of the day.
– The possibility of using an oven for drying is mentioned, but it depends on whether the oven can go low enough without burning the herbs or evaporating their oils.
– The step-by-step process includes choosing healthy leaves with a few inches of stem, washing and drying the parsley, and then proceeding with the chosen drying method. The article provides instructions on how to dry parsley. It suggests patting the leaves dry on a towel or letting them air dry if needed. The parsley should then be spread out on the trays of a dehydrator or tied in a bundle to hang for sun drying. The drying process can take a few hours with a good dehydrator or up to a week or longer depending on conditions. It is important for the leaves to be completely dry and brittle with no bending or flexibility.
– Dried herbs should be stored in an airtight container, with glass jars being recommended over plastic. The herbs should be stored away from light and heat, as heat can break down the oils in the herbs. Dried herbs can last at least a year without going bad, although they may lose their flavor over time.
– When cooking with dried herbs, it is important to use about half the amount of dried herbs compared to fresh herbs that a recipe calls for, as dried herbs have a concentrated flavor.
– Sauces or condiments that heavily rely on fresh herbs, like pesto or chimichurri sauces, may not turn out well with dried herbs. It is suggested to make these sauces with fresh herbs and freeze them for better results.
– The article also provides recipe ideas to use dried herbs, including a Sausage and Lentil Stew, Zucchini Lasagna Roll Ups, and Homemade pasta sauce.

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Liquid IV vs Gatorade: Enhanced Hydration for Optimal Performance

Ricardo Davis

– Liquid IV and Gatorade are two popular hydration solutions for physical activity.
– Both aim to replenish lost fluids and electrolytes during exercise.
– Liquid IV is a powdered electrolyte mix that uses Cellular Transport Technology (CTT) to enhance hydration delivery.
– Liquid IV offers a range of flavors and specialized variations, such as immune support and sleep aid.
– Gatorade is a ready-to-drink sports drink that replenishes fluids, electrolytes, and provides carbohydrates.
– Gatorade offers various flavors and specialized variants for specific needs, such as endurance or protein.
– Liquid IV is designed to provide 2-3 times more effective hydration than water alone.
– Liquid IV’s CTT technology optimizes water absorption and nutrient delivery to the bloodstream.
– Liquid IV is made with clean, non-GMO ingredients.
– Liquid IV is generally more expensive than other sports drinks.
– Liquid IV contains higher amounts of essential vitamins, such as Vitamin C, B3, B5, B6, and B12, compared to most other sports drinks.
– Gatorade contains higher amounts of added sugar and artificial ingredients.
– Liquid IV focuses on delivering a variety of flavors while maintaining a free-from-ingredients approach.
– Liquid IV is not as accessible as Gatorade and does not ship internationally.
– Gatorade is widely accessible in supermarkets and grocery stores.
– Gatorade is designed to replenish fluids and electrolytes depleted during intense workout sessions.
– Gatorade contains carbohydrates in the form of sugars, providing a quick energy source.
– Liquid IV offers 15 flavors, including Lemon Lime, Passion Fruit, and Watermelon.
– Gatorade offers a wide range of flavors, including classics like Lemon Lime, Orange, and Fruit Punch, as well as unique options like Glacier Cherry and Cool Blue.
– Liquid IV is suitable for low-calorie hydration and essential vitamins.
– Gatorade is formulated for athletes needing quick energy.
– Liquid IV is gluten-free, non-GMO, dairy-free, and soy-free.
– The choice between Liquid IV and Gatorade depends on individual preferences and needs.
– It is important to consider factors such as sugar and calorie intake, taste preferences, and accessibility when choosing between the two.

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Wonton vs Dumpling: Unraveling the Asian Dumpling Dilemma

Ricardo Davis

– Wontons and dumplings are both dough-based dishes in Chinese cuisine.
– Wontons are a type of dumplings.
– Dumplings are parcels of unleavened dough that may or may not be filled with sweet or savory ingredients.
– Chinese dumplings are called jiaozi and can be served as an appetizer or main course.
– Dumplings have various fillings and can be served plain or with a dipping sauce.
– The first recipe for dumplings appeared in a Roman recipe text in the fifth century AD.
– The Chinese dumpling, or jiaozi, was invented during the Han Dynasty by Zhang Zhongjing.
– Dumplings can be shaped like a half-moon or crescent.
– Dumpling dough is made of wheat flour, water, and salt.
– Dumpling wrappers can vary in thickness and texture.
– Savory fillings for dumplings include minced pork, shrimp, beef, chicken, lamb, and stir-fried vegetables.
– Wontons are a popular dish that can be found in markets and restaurants and are often folded into triangle shapes or little purses.
– Wonton wrappers have a higher ratio of flour to water and are thinner than dumpling wrappers.
– Wontons are commonly filled with minced pork, shrimp, or prawns with added flour as a binder.
– Other ingredients such as shallot, ginger, garlic, scallions, chili, and bok choy can be added to wontons for taste.
– Wontons can be boiled, deep-fried, pan-fried, or steamed.
– Wontons are often served without dipping sauces, but options such as duck sauce, plum sauce, soy sauce, oyster sauce, sweet and sour sauce, or hot mustard can be used for fried wontons.
– Wontons are usually served as appetizers, on top of rice dishes, or in soup.
– Wontons are smaller in size compared to dumplings.
– Wonton wrappers are square-shaped and may contain egg, while dumpling wrappers are round-shaped and do not require egg.
– While all wontons are dumplings, not all dumplings are wontons.
– Wonton filling is usually well-seasoned and thickened with starch, while dumpling filling can vary greatly.
– Dumplings can range in size from small appetizer size to large meal-sized, while wontons are typically served small in soups or as appetizers.
– There are many types of dumplings, but only one kind of wonton.
– Wonton wrappers can be used for dumplings, although purists may disagree.
– Wontons and potstickers are different types of dumplings with variations in filling, wrappers, and folding.
– Not all dumplings have fillings; some can be plain.

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Palomilla Steak: Unveiling the Secrets of This Cuban Delicacy

Ricardo Davis

– The recipe serves 2 people.
– The calorie count is 580 kcal per serving.
– The main ingredients include flank steak or skirt steak, onions, olive oil, garlic, fresh parsley, cilantro, lime juice, unsalted butter, garlic powder, onion powder, salt, and pepper.
– The onions are cooked in olive oil and seasoned with salt until softened and golden.
– The lime juice, parsley, and cilantro are mixed together and added to the skillet with the onions.
– The sauce is cooked for 2-3 minutes and then set aside.
– The oven rack is set 5-6 inches from the broiler unit and the stove is set to broil.
– The steak is seasoned with salt, garlic powder, and onion powder, and then broiled for 6-8 minutes for medium-rare.
– After broiling, the steak is placed on a plate and covered with foil to rest for 10 minutes.
– The steak is sliced thinly across the grain.
– The citrus sauce is poured over the steak and topped with the onions.
– The steak can be served with lime wedges.
– Cooking times may vary based on the size, thickness, shape, and personal preference of the steak.
– The article suggests using a meat thermometer for best results and provides temperature guidelines for different levels of doneness: rare (125 degrees), medium-rare (135 degrees), medium (145 degrees), medium-well (150 degrees), well done (160 degrees).

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Mild vs Medium: Unveiling the Flavor Spectrum

Ricardo Davis

– Medium spice level is hotter than mild spice level.
– Mild peppers have a Scoville rating between 100 to 2,500 units.
– Medium peppers have a Scoville rating between 2,500 to 30,000 units.
– Both mild and medium peppers aim to keep the heat level low.
– Those with a good sense of taste can detect that medium peppers have more heat compared to mild peppers.
– Neither the medium nor the mild peppers are too hot for those concerned about burning their tongues.
– Mild peppers include sweet bell peppers, banana peppers (0 to 500 Scoville rating), piquillo peppers (500-1000 Scoville rating), shishito peppers (100 to 1,000 Scoville rating), and poblano peppers (1,000–2,000 Scoville rating).
– Medium peppers include jalapeño peppers (2,500 – 8,000 Scoville rating), chipotles (5,000 – 10,000 Scoville rating), serrano peppers (6,000–23,000 Scoville rating), and mirasol peppers (2,500 to 5,000 Scoville rating).
– Fruit that matures to a bright red, red jalapenos can be found in stores
– Jalapenos have a Scoville rating of 2,500-8,000
– Chipotle peppers are smoked and dried ripened jalapeno chiles, have a Scoville scale of 5,000-10,000
– Serrano peppers are a smaller form of jalapeno, with a Scoville scale of 6,000-23,000
– Mirasol peppers are commonly available dried as guajillo peppers, have a Scoville scale of 2,500-5,000
– Scoville Rating Scale is used to determine the heat level in a spice
– The Scoville Scale ranges from mild to extremely hot
– Scoville ratings can vary depending on growing conditions and other factors
– Mild hot sauces have ratings of 100-2,500 SHU
– Medium hot sauces have ratings of more than 100,000 and more than 300,000 SHU
– High-performance liquid chromatography can determine capsaicin concentration
– Scoville Scale remains the official measurement used
– Sauces add flavor, moisture, texture, and color contrast to dishes
– Some dishes that classify as spicy include salsa and hot sauce.
– Medium salsa is hotter than mild salsa
– Peppers provide the spiciness in salsa
– Mild salsa has a Scoville rating between 100 to 2,500 Units
– Medium salsa has a Scoville rating between 2,500 to 30,000 Units
– Salsa is served differently in each Mexican restaurant
– Fody Vegan Mild Salsa is tailored to persons with gastrointestinal sensitivity
– Fody also has a medium-spiced salsa and a salsa verde
– Nature’s Promise Organic Mild Salsa is flavorful and mildly spicy
– Newman’s Own Black Bean and Corn Salsa is chunky and medium heat level
– CHI-CHI’s Thick & Chunky Salsa Medium has a good kick of spiciness and is medium spicy
– Stonewall Kitchen Fire Roasted Salsa is known for its jarred goods, described as having a medium spice level and being gluten-free.
– Pico de Gallo is a raw salsa made from chopped tomatoes, onions, chilies, lime juice, cilantro, and salt, known for its light flavor and used as a topping for tacos and other Latin-inspired dishes.
– Salsa Roja is a popular Mexican salsa made with ripe red tomatoes, garlic, onions, and chili peppers, commonly served with tacos, burritos, and as a meat topping.
– Salsa Verde is a traditional form of salsa made with tomatillos, with a smoky, garlicky, and spicy flavor, ideal for dipping chips.
– Salsa Borracha is made with garlic, green tomatoes, pasilla chili peppers, and pulque, pairs well with charcoal-grilled meat.
– Mild or medium salsa can be served with dishes such as baked zucchini fries and various vegetables.
– There is a difference between taco sauce and salsa sauce, with taco sauce being thinner and produced using a tomato base, sugar, vinegar, and dried spices.

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Stock Pot Sizes: Choosing the Perfect Cookware for Efficient Cooking

Ricardo Davis

– Stock Pots are essential kitchen equipment for efficient cooking
– Stock Pots have wide cooking diameters, high walls, and two helper handles
– They are commonly made of stainless steel, but the best construction is Stainless Clad with 5-ply construction
– Using the right size Stock Pot is important for optimal cooking results
– The most common size is an 8 Quart Stock Pot, which can make 8-12 servings of soup or chili, boil 1-2 boxes of pasta, or make homemade stock
– An 8 Quart Stock Pot has a large cooking surface diameter for searing meat or browning turkey without overcrowding
– A 12 Quart Stock Pot offers more cooking space and is suitable for those who frequently cook larger amounts of food
– Smaller Stock Pot sizes (like 5 or 6 quarts) are less common and similar to saucepans without extended handles
– Larger Stock Pot sizes (like 24 and 32 quarts) are mainly found in restaurants and food prep kitchens

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