25
Apr
Posted by Edward Antrobus in Tips & Tricks | Tags :Baking, baking powder, eggs, Flax, Omega-3 fatty acid | No Comments
Basket of eggs (Photo credit: wattpublishing)
Eggs are ubiquitous in cooking. Countless recipes call for an egg in some way, shape, or form. However, eggs are perishable and can sometimes go bad on you before you have a chance to use them. But if you wind up with rotten, unusable eggs, or just plain run out, there are some alternatives out there. Additionally, these egg substitutes are vegan-friendly, so if you don’t eat eggs as a dietary restriction, then these substitutions will work for you.
If you have eggs that have been in the refrigerator for an extended period, it is important to test them for freshness before using them. If the egg stands on it’s end, then it is still okay for baking or using in recipes. If it floats, throw it out and try this egg substitute instead.
Baking Soda Egg Substitute
This egg substitute uses water, vegetable oil, and baking soda. It has the advantage of being ingredients that are typically on hand in any kitchen. It doesn’t provide much flavor, but will provide the thickening power of a real egg.
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder.
Baking Soda & Vegetable Oil Egg Substitute
- 2 TBSP water
- 1 TBSP vegetable oil
- 2 tsp baking soda
- Combine all ingredients and mix thoroughly.
3.2.1753
Flax Seed Egg Substitute
Flax seeds are the only plant-based foods with significant amounts of Omega-3 fatty acids. Omega-3′s are essential to brain function but are typically only found in seafood products. Use this flax seed mixture as an egg substitute if you don’t eat seafood regularly (or at all).
1 egg = 1 tbsp ground up flax seeds + 3 tbsp water
Flax Seed Egg Substitute
Author: Edward Antrobus
Serves: 1
- 1 TBSP ground flax seed
- 3 TBSP water
- Combine ingredients and mix thoroughly
3.2.1753
Do you have any other homemade egg substitutes to share?
11
Apr
Posted by Andrew black in Tips & Tricks | Tags :Benihana, Chef, Cooking school, Food Service, Japanese cuisine, Teppanyaki | No Comments
Teppanyaki chef at Benihana restaurant. (Photo credit: Wikipedia)
You’ve just come from a Japanese restaurant and watched the chef perform the ancient art of teppanyaki cooking. The chef who practices teppanyaki must not only excel in cooking, he has to be able to cook quickly while entertaining the people seated in front of him. All eyes are on him at all times as he creates a culinary masterpiece with a little magic thrown in. He slices and dices and carefully stacks up onion rings in what looks like a teepee. When the smoke comes out the top you have just witnessed the onion volcano. Your interest has been piqued and you want to know more – where do you start?
Work or Pleasure?
First you must decide whether you want to learn this to impress your friends or you want to fulfill your passion of being a teppanyaki chef. There is a big distinction between the two. If you have always wanted to try it, you can take a quick class; Benihana offers classes on occasion where you get to work directly with their chef and you even receive a well-earned diploma saying you worked with a Master Chef.
If you want to surprise your friends and family, there are some well-done YouTube videos that you can study and practice at home. (All you need to learn is the onion volcano and your audience will be wowed!) In the privacy of your home you can practice working with the knives as you increase your speed. Other procedures are online as well and before you know it, you can look like a pro at your next dinner party.
Training as a Teppanyaki Chef as a Career Move
If this is something you have always dreamed of, why not start by signing up for a class at a culinary school. If you already have a background as a chef you could also try getting a job at a local Japanese restaurant and study under the resident chef. Training directly under someone who is actually doing it is usually a good way to learn something new. This chef already knows all the ins and outs of the business; he knows what works and what doesn’t.
With hands-on training at a restaurant with an professional teppanyaki chef, you will get the whole experience – the heat of the grill, the timing of all the elements that go into the meal, and the tricks of trade that make this type of chef so unique. Let’s face it, most gourmet chefs create their masterpieces behind closed doors with the utmost concentration devoted to the dish at hand. They don’t have to worry if the flying shrimp that just left their knife is going to land in the right place.
If you have the desire and the temperament, you’ll never have a dull day at work as a Teppanyaki chef!
Andrew is passionate about Japanese cooking. As a distributor of sushi conveyor belts, Andrew had the chance to be in contact with some of the best Teppanyaki chefs and enjoys sharing his knowledge online. When he is not blogging, Andrew loves spending time with his friends and family.
4
Apr
Posted by Edward Antrobus in Tips & Tricks | Tags :Dishwasher, kitchen, microwave, Sponge | 2 Comments
(Photo credit: Wikipedia)
The most used tool in my kitchen isn’t a pan or a utensil. It’s not the stove or the refrigerator. The most used tool in my kitchen is a sponge. I use sponges to hand-wash my kitchen knives and wooden utensils. They get daily usage cleaning the counters, stove-top and sink. Every couple weeks, I give the cabinet faces, appliance doors, and the vent hood a scrubbing as well.
The only problem? A wet sponge sitting on the edge of your sink is a breeding ground for bacteria that can make you sick. Many people replace their sponge ever few days, but this isn’t enough. Under ideal circumstances, an e. coli culture can reproduce every 20 minutes. That means that a single bacterium could grow to a colony large enough to get a person sick in just 4 hours. Obviously, throwing your sponge out ever a single use is a waste of money and resources. So instead, you should be cleaning your sponges regularly.
Microwave Method to Cleaning a Sponge
One way to clean your sponge is to put it in the microwave. This method is only suitable for urethane or cellulose sponges that do not contain any metal. To sanitize your sponge in the microwave:
- Make sure the sponge is wet. Place it under running water for a second and then wring out so that it is no longer dripping.
- Place in microwave. Set microwave cook time for 2 minutes. This is sufficient to kill 99.9% of all bacteria in the sponge.
- Let sit for 5 minutes to cool down enough to handle.
Dishwasher Method to Cleaning a Sponge
For sponges that aren’t microwave safe, you can use the dishwasher method instead. Simply place it on the top shelf of the dishwasher. Make sure it is upright and clear of other items. Run the dishwasher as you normally would. When the dishwasher is done, your sponge will be clean and like-new.
What some people do is keep two sponges out at any given time. This way, one can be in the dishwasher to be cleaned while another one can still be used. Personally, I don’t bother with this because running the dishwasher is the last step in cleaning up for the day.
By cleaning your sponges, you will keep your family healthy and pro-long the life of the sponge. Clean your sponge every day and say goodbye to cruddy sponges that may get you sick.
Subscribe via Email
Follow If You Can Read, You Can Cook!