How to Zest a Lemon Two Ways–With a Grater or a Knife
Whether you’re baking a cake or cooking dinner, adding a little lemon zest is one of the best ways to wake up a dish that still needs a little extra something. But what exactly is lemon zest and how do you make it? Lemon zest is the flavorful, colorful portion of the rind of any citrus fruit. Scratch a lemon with your fingernail and you’ll smell an intensely citrusy aroma. That’s because the fruit’s essential oils reside in its rind. Zesting is one of the best ways to harness all of that flavor. To zest a lemon, always start by washing the fruit under running water and patting it dry before using it. Even if you’re just using the zest, it’s important to remove all the wax coating or anything else that might be on the outside before zesting. If…
Creative Ways to Use Tomato Paste for 3 Completely Different Meals
Long reserved for lasagna and ragù, tomato paste is working its way into dishes from all over the world. Use it to make a fragrant homemade curry paste, then simmer the paste with broth for a spicy soup guaranteed to soothe seasonal sniffles. Steam tender mussels and white beans in a mixture of tomato paste and wine for a light and comforting meal, or blend it with garlic and mayonnaise to make an addictive dip for oven fries. For bigger flavor (and easier storage), swap those tiny cans of yore for tidy tubes of double-concentrated paste. 1. Tomato-and-Pepper Aioli Recreate the beloved delivery staple, chicken tikka masala, right at home. Make the quick curry paste in a food processor and you’re basically there. This is a great tomato paste starting point for any home cook. Get the recipe: Tomato-and-Pepper Aioli 2….
The Hassle-Free Way To Cut a Mango
There’s no denying the deliciousness of a mango, but peeling and cutting it can be a hassle. Watch this video to learn a simple technique. What You Need Y-shaped peeler, mango, paper towel, cutting board, chef’s knife Follow These Steps Peel the mango from top to bottom Using the Y-shaped peeler, work your way around the mango, removing the skin. If the fruit is not quite ripe, keep peeling it away until the pulp is bright yellow. As you expose more pulp, use a paper towel to hold the peeled mango so it doesn’t slip out of your hand. Peel away the tips. Determine the tallest line of the mango Place the mango on the cutting board and find the side that seems the tallest—the pit will be sitting along that line. Slice in half, avoiding the pit Holding…
5 Smart Substitutes for Brown Sugar
The next time you’re jonesing for some late-night chocolate chip cookies, only to reach into your cupboard and discover you’re completely out of brown sugar, fear not: There are alternative solutions that don’t involve running out to the grocery store in your PJs for some more. (Not that there’s any shame in that, of course.) Consider a few of these last-minute back-up plans: More White Sugar Even if you’re out of brown sugar, chances are you’ve got plenty of granulated white sugar on hand — so use it to your advantage. Double up the amount of white sugar you’d normally be using in the recipe, and you should be just fine. If you’re making cookies, they may turn out a bit crispier than if you’d used brown sugar, but it won’t be a deal breaker. White Granulated Sugar…
Baking Soda vs. Baking Powder: Here’s the Difference
It’s no wonder that baking soda and baking powder are easily confused, considering their similar names and appearance, plus the fact that they’re often used within the same recipe. But when it comes to their individual uses, it’s important to know the difference—lest you wind up with a minor baking disaster on your hands. So let’s break it down: Baking Soda According to Susan Reid, chef and food editor of Sift magazine, baking sodais a base mineral, which, when combined with something acidic, produces carbon dioxide. “Usually this happens in liquid, and the results you get are bubbles,” says Reid. “Think of the volcanoes you see at every 5th grade science fair. Those bubbles can lift stains or act as a surfactant (meaning they will clean things).” In other words: baking soda can do some pretty magical things. Typically, you’ll see…
Everything You Need to Know About Cooking with Chiles and Peppers
Ready to turn up the heat? Our guide to chiles and peppers—in peak season now—will help you distinguish your poblanos from your serranos. 1. The Basics: Habannero Super-spicy and distinctively fruity, habaneros range in color from green to red. Their robust heat stands up well to grilled meats. 2. Shishito Wrinkled, sweet, and delicate, these Japanese peppers are best when blistered in a hot pan. Serve with a squeeze of lemon juice and a sprinkle of flaky salt. 3. Jalapeño Commonly used in salsas and hot sauce (sriracha is made from red ones), these are your gateway chile. For less heat, remove the seeds and pith. 4. Serrano Just up the Scoville scale (that’s the chile heat index) from jalapeños, these slender green chiles give an extra kick. 5. Bell Pepper Mild, juicy bell peppers come in green (slightly bitter) and…