– rutabaga
– vegetable
– yellow-brownish
– mottled
– purple
– green
– vegetal
– earthy
– taste
– milder
– carrot
– cabbage
– turnip
– culinary
– rise
– World War I
– World War II
– food shortages
– cooked
– various ways
– pairs
– well
– root vegetables
– exploring
– variety
– applications
– appearance
– versatile
List of side dishes to serve with prime rib:
1. Sweet potatoes
2. Twice-baked potatoes
3. Brussels sprouts
4. Carrots
5. Butternut squash
6. Garlic green beans
7. Mashed potatoes
8. Roasted cauliflower
9. Pull-apart cheese bread
10. Cajun green bean casserole
11. Gnocchi alfredo
12. Scalloped potatoes
13. Roasted vegetables
14. Light salads
15. Holiday casseroles
16. Bread rolls or popovers
17. Swedish potato and fish gratin
18. Maple roasted sweet potatoes
19. Southern sweet potato casserole
20. Potato pave with bacon and Parmesan
21. Vegetable au gratin
22. Green bean almondine
23. Instant pot candied carrots
24. Roasted artichoke hearts salad
25. Honey sriracha Brussels sprouts
26. Air fryer mushrooms
27. Alcachofas al ajillo
28. Air fryer asparagus fries with lemon aioli dip
29. Garlic Parmesan roasted carrots
30. Korean Cream Cheese Garlic Bread
31. Chorizo Stuffing
32. Creamed Corn Casserole
33. Various salads and soups.
– Shaoxing Wine, also known as Shaosing Wine, is a type of rice wine used in Chinese cooking.
– It is a key ingredient in many Chinese recipes, including stir fry sauces, soup broths, marinades, and wontons.
– Shaoxing Wine is made from rice and is popular due to its complex and sweet flavor.
– It is primarily used for cooking and not for drinking.
– In terms of substitutes, dry sherry, mirin (a Japanese sweet cooking wine), and cooking sake (Japanese rice wine) are recommended.
– For non-alcoholic substitutes, using chicken broth in sauces is suggested, although it may not provide the same outcome as using wine.
– Shaoxing wine is commonly used and can be found in Asian grocery stores, with brands like Double Phoenix being affordable options.
– The article mentions that a brand called Pandaroo sells a substitute for Chinese cooking wine in Australian supermarkets.
– It advises that Shaoxing wine does not need to be refrigerated once opened and can be stored in a pantry for years.
– Undercooked chicken will appear raw and pink on the inside and outside.
– If the chicken is slightly pink or if the juices are red or pink, it is likely not cooked through.
– There should be no blood present when cutting into the thickest part of the meat.
– Undercooked chicken will lack flavor and have a raw, slightly slimy texture.
– It is important to know if chicken is undercooked to avoid foodborne illnesses like salmonella.
– The moisture test: pressing the chicken with your finger and clear juices indicate it is cooked through, pink or red juices mean it needs more cooking.
– The color test: pink or red flesh indicates it needs more cooking, gray or white flesh means it is safe to eat.
– The size reduction test: if the meat has significantly shrunk in size, it may still be raw.
– The time test: each pound of chicken should cook for at least 20 minutes at 350 degrees Fahrenheit. Adjust accordingly for different cooking methods or temperatures.
– Chicken should be cooked at 350 degrees Fahrenheit for 20 minutes per pound of boneless chicken.
– Internal temperature should reach at least 165°F before the chicken is safe to consume.
– Signs of overcooked chicken include dryness and toughness.
– Chicken should feel firm and springy when pressed with your index finger when cooked through.
– Undercooked chicken can cause food poisoning.
– Symptoms of food poisoning from undercooked chicken can appear within two days.
– Antibiotics may be required for a full recovery in severe cases of food poisoning.
– Undercooked chicken may not necessarily be pink.
– The USDA recommends heating chicken until all parts reach a minimum internal temperature of 165°F.
– Consuming undercooked chicken can lead to bacterial infections such as Salmonella and Campylobacter, which can cause symptoms like abdominal cramps, nausea, vomiting, and diarrhea.
– Every 25th package of chicken has the potential to be contaminated with Salmonella, so even slightly undercooked chicken is not safe to consume.
– Reheating undercooked chicken until fully cooked is advisable.
– There are various ways to thaw chicken: in the refrigerator, in the microwave, or in cold water.
– Thawing chicken in the refrigerator is the best option, although it takes one to two days.
– Chicken thawed in the refrigerator can be refrozen as is within two days of thawing.
– If chicken is thawed in the microwave or in cold water, it must be cooked before being refrozen.
– Thawing chicken in the microwave may cause parts of the chicken to warm and cook, making it unsafe to refreeze without fully cooking it.
– Chicken thawed in cold water also needs to be cooked before refreezing, as maintaining a consistently cold temperature is difficult.
– Chicken should be cooked to a minimum internal temperature of 165°F.
– The bottom line is that you can refreeze chicken, but it must be cooked first if thawed in the microwave or in cold water.
– Cleaning salmon before cooking is important to remove surface contaminants and bacteria
– It eliminates impurities like sand and dirt
– It removes foul odor
– It ensures even cooking
– Tools needed: clean cutting board, sharp knife (optional for scaling and gutting), spoon (optional for gutting), paper towels
– Steps for cleaning salmon before cooking: rinse the salmon under cold running water, pat dry with paper towels
– Optional steps: remove scales using the backside of a knife or fish scaler, gut the salmon by making a shallow incision along the belly and removing the guts, rinse the cavity thoroughly
– Optional step: remove gills by gently pulling them out from the head-end of the fish
– Optional step: trim off fins and tail or cut the salmon into fillets or steaks
– Optional step: debone the fillets using fish tweezers or pliers
– When cutting salmon into steaks, remove the ribs by sliding a knife between the flesh and rib membrane
– After rinsing the salmon, wrap it tightly in plastic to minimize oxygen exposure
– Store salmon in the coldest part of the refrigerator (at least 32F) to keep it from spoiling
– Fresh salmon should keep for about two days in the fridge when properly wrapped
– Wash hands thoroughly with soap and water after handling raw fish
– Clean all surfaces and utensils that came into contact with the fish to avoid cross-contamination
– Cook salmon to the proper internal temperature of 145°F or 63°C
– Properly cleaning salmon ensures it is free of harmful bacteria, pathogens, and dirt
– Cleaning salmon makes for a visually appealing dish and prepares it to absorb desired flavors.
– Yes, parchment paper can be used in the microwave.
– It is important to use paper labeled as microwave safe.
– Avoid cooking fatty foods from scratch on parchment paper to prevent risk.
– Parchment paper can be used in the microwave.
– To minimize the risk, use paper labeled as microwave safe.
– Avoid cooking fatty foods from scratch on parchment paper.
– The article discusses whether Ziploc bags can be used in the microwave.
– Ziploc bags can be used as a microwave cooking bag.
– One suggested recipe using Ziploc bags is microwave corn on the cob.
– Ziploc bags are microwave safe.
– When steaming food in a Ziploc bag, caution should be taken as they can get very hot and release steam quickly.
– Only bags labeled as microwave safe, such as Ziploc bags, can be used in the microwave.
– Other plastic bags, like supermarket carrier bags, are not safe for microwaving.
– Vacuum-sealed bags designed for cooking, such as those used in sous vide machines, can also be microwaved.
– The author uses Ziploc bags for various cooking purposes, including storing leftovers and reheating food in the microwave.
– The article provides tips on how to reheat shrimp using different methods.
– The oven method is recommended for maintaining texture.
– The stove method is the author’s go-to method.
– The steamer method is mentioned as a way to reheat shrimp without drying it out.
– The sooner shrimp is reheated, the fresher it will taste.
– Steaming method: Fill a pot with water, place a steamer basket inside, and put the shrimp in a single layer in the basket. Steam for 2-3 minutes.
– Air fryer method: Preheat the air fryer to 300°F, spray the basket with oil or use parchment paper, place the shrimp in a single layer, and reheat for 2 minutes on each side.
– Microwave method: Place the shrimp in a microwave-safe container, sprinkle with a bit of water, seal the container, and microwave for 1-2 minutes on high.
– Fried shrimp can be reheated using the same methods as unfried shrimp, except for steaming.
– Other methods for reheating fried shrimp include using the microwave, stovetop, oven, air fryer, flash frying, and broiling.
– The article provides tips on how to reheat shrimp scampi and shrimp boil leftovers.
– The recommended methods for reheating shrimp scampi are using the microwave, stove, or oven.
– For larger servings, the shrimp scampi can be placed in an oven-safe dish, covered with foil, and heated for about 10-15 minutes.
– Reheating shrimp boil involves placing everything in a microwave-safe bowl, covering, and reheating.
– Another option for shrimp boil is to simmer it in extra stock on the stovetop until warm.
– Leftover shrimp can be used in various cuisines such as Mexican, Thai, Italian, or Southern dishes.
– Shrimp can overcook quickly, resulting in a rubbery and tough texture.
– Reheating shrimp should be done at a lower temperature.
– Letting leftover shrimp come to room temperature helps prevent overcooking.
– Adding liquid to the pan while reheating shrimp helps prevent drying out.
– Reheating shrimp should only take five to six minutes, any longer risks overcooking.
– Thin sliced chicken breasts are simply seasoned and baked quickly for a simple and delicious dinner.
– The method for baking chicken breasts results in tender and flavor-packed chicken.
– The recipe can be customized by adding different toppings or seasoning blends.
– Equipment needed includes a cutting board, chef’s knife, baking sheet, pastry brush or spoon, plastic wrap, kitchen mallet or rolling pin, and tongs.
– Ingredients needed are 1 pound chicken breasts, 2 tablespoons olive oil, salt, and pepper.
– The oven should be preheated to 350°.
– The chicken breasts should be sliced in half lengthwise and pounded or rolled between plastic wrap until they are about 1/2 inch thick and of equal thickness.
– The baking pan should be prepared by adding 1 tablespoon of olive oil and spreading it over the bottom with a pastry brush or spoon.
– The chicken should be placed on the baking pan and seasoned with the remaining olive oil, salt, and pepper.
– The chicken should be baked for 15-20 minutes or until the internal temperature reaches 165°F.
– It is recommended to use a meat thermometer to check the internal temperature.
– After reaching 165°F, remove from the oven immediately to prevent dry chicken.
– Let the chicken rest for 5 minutes before serving.
– The key to baking thin sliced chicken breast in the oven is slicing each chicken breast thin and then pounding until each piece has equal thickness.
– Baked chicken breasts can be served with any side dish.
– Some recommended side dishes are salad and rolls.
– Thin sliced baked chicken breasts are versatile and can be sliced, diced, or shredded to incorporate into any recipe.
– There are gluten-free recipes available.
– The recipe includes instructions for kid cooks with helper steps denoted by a ⭐️ symbol.
