Tag: kitchen hacks

Panko Bread Crumbs Substitute: Exploring Delicious and Nutritious Alternatives

Ricardo Davis

– Panko breadcrumbs are made from crustless white bread that is processed into flakes and then dried.
– Panko breadcrumbs are a Japanese specialty but used worldwide for their crunchy texture.
– Panko breadcrumbs can be used as a crispy topping or can be fried.
– The article suggests several options for substituting panko breadcrumbs, including crackers, crushed pretzels, white bread, cereal, crushed potato chips, crushed tortilla chips, dry stuffing mix, corn flakes, coconut flakes, bread crumbs, nuts, matzo, and toasted rice.
– The article provides a recipe for making a panko substitute using a food processor and baking the crumbs until lightly toasted.
– Tips for making the panko substitute include using stale bread, using parchment paper for easy clean-up and crispier results, and spreading the substitute thinly on a baking sheet.
– Regular breadcrumbs can be substituted for panko breadcrumbs in most recipes, but the results may not be as crispy.
– Panko substitute breadcrumbs can be stored at room temperature in an airtight container for up to two weeks.
– They can also be stored in the fridge for up to a month, or in the freezer for up to three months.
– A recipe is provided for making panko substitute breadcrumbs using crackers in a food processor.
– Other options for panko substitutes include crushed pretzels, white bread, cereal, potato chips, tortilla chips, stuffing mix, corn flakes, coconut flakes, bread crumbs, nuts, matzo, and toasted rice.
– Tips are provided for making the crispiest panko substitute, such as using a large baking sheet and avoiding overbaking.
– The nutritional information for the panko substitute made with crackers is provided.

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How to Reheat Steak in Air Fryer: Top Tips for Juicy Results!

Ricardo Davis

– Guide on how to reheat steak in an air fryer
– Benefits of using an air fryer for reheating steak
– Using rare or medium rare steak for best results
– Optional use of oil for better results
– Using an olive oil spritz instead of aerosol to protect non-stick coating
– Steps for reheating steak in an air fryer
– Preheating the air fryer to prevent overcooking
– Placing the steak in the air fryer basket without touching
– Reheating at 380°F/190°C for 2-3 minute intervals
– Checking internal temperature of the steak
– Flipping the steak over after each interval
– Reheating until reaching at least 110°F/43°C in the center
– Serving with garlic butter or steak sauce
– Not recommended to reheat steak more than once
– Storage of leftovers in airtight container in refrigerator for up to 2 days, for cold consumption or use in salad or sandwich.

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How to Toast a Perfectly Golden Bagel in the Oven: A StepbyStep Guide

Ricardo Davis

– The article provides instructions on how to toast a bagel in the oven.
– Toasting a bagel can warm it up and change its texture.
– The most common ways to toast a bagel are using a toaster, oven, air fryer, or the oven.
– Toasting a bagel in the oven allows you to toast multiple bagels at once and requires little hands-on effort.
– Toasting in the oven allows you to monitor how toasted your bagels become.
– The article recommends cutting the bagel in half before toasting.
– There are two main methods for toasting a bagel in the oven: baking on wire racks and using the broiler.
– To toast a bagel in the oven, you will need two wire racks and a cookie sheet.
– Preheat the oven to 375°F (190.6°C).
– Place the bagel slices on the top wire rack, resting on the cookie sheet on the bottom rack.
– Toast the bagels for 6 to 10 minutes at 375°F (190.6°C).
– Remove the bagels from the oven, add toppings, and serve.
– Bagels can also be toasted in the oven to fix stale and dry bagels.
– For stale bagels, toast the whole bagel in the oven without cutting it.
– Preheat the oven to 375°F (190.6°C) and place the whole bagel on the wire rack.
– Toast for 4 to 6 minutes until warm.
– For stale and dry bagels, brush with warm water or hold under hot running water for 30 seconds.
– Preheat the oven to 375°F (190.6°C) and add the damp bagel to the wire rack.
– Toast for 4 to 6 minutes until warm.
– There are a few disadvantages to toasting a bagel in the oven, such as energy efficiency if only toasting one bagel.
– Preheating the oven is important for efficient toasting.
– Alternative methods to toast a bagel without a toaster include using a nonstick pan or cast-iron skillet on the stove, broiling in the oven, air frying, or toasting over a campfire.

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Can You Freeze Basil? Best Methods and Tips

Ricardo Davis

– The article explains how to freeze basil leaves for long-term preservation.
– Dried basil loses flavor quickly, so freezing is recommended.
– The author suggests cleaning the basil leaves before freezing them.
– There are two options for freezing: freezing whole leaves or freezing sliced basil in olive oil.
– Freezing whole basil leaves involves laying them in a single layer on a baking sheet and placing it in the freezer.
– Freezing basil in oil is another option.
– Both methods allow for easy use of frozen basil in various recipes.
– The article provides a method for freezing basil.
– The process involves thinly slicing the basil leaves, placing them in a silicone mold (such as an ice cube tray), drizzling olive oil over the basil, and freezing the mixture.
– Once frozen, the basil cubes can be removed from the mold, stored in an airtight freezer bag, and kept in the freezer until ready to use in sauces or soups.
– Freezing basil allows for year-round enjoyment of the herb.
– To freeze basil leaves, start by cleaning them and drying them thoroughly.
– You can freeze the leaves whole or sliced in olive oil.
– If you choose to freeze them whole, lay them in a single layer on a baking sheet and slide them into the freezer.
– After about 30 minutes, when the leaves are frozen, transfer them to an airtight bag and return them to the freezer.
– Freezing them in a single layer will prevent them from sticking together.
– Another option is to freeze the basil leaves in oil.
– This article describes a method for freezing basil.
– The process involves thinly slicing the basil leaves and then dividing them into a silicone mold, such as an ice cube tray.
– A little olive oil is drizzled over each batch of basil, and the leaves are pushed down into the oil to ensure each leaf is coated.
– The basil and oil are then placed in the freezer until the oil has hardened.
– Once hardened, the cubes of basil and oil can be popped out of the mold and stored in an airtight freezer bag.
– These frozen basil cubes can be added to sauces or soups.

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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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