I wanted to do something that would help many people, so I found the most common kitchen questions and answered them for you. Please comment below if I missed something!
What is the Best Knife for Cooking?
You might be surprised to learn that the most important thing you need to consider when choosing a knife for cooking is not how sharp it is; it’s how comfortable it feels in your hand. If you’re chopping vegetables or searing meat all day, you want a handle that doesn’t get slippery from fat and stays cool, so you’re not struggling to hold on.
If you’re thinking about buying your own set of knives, look at what Korin
(Links to Korin.com) offers; they have custom-shop knives with handles of cherry wood or laminated PakkaWood. Damascus steel blades are also very sharp and durable.
For those of you who have a set, you love already, keep your blade well-sharpened by using a Chef’s Choice Knife Sharpener(Links to Amazon). This sharpener uses built-in sensors to sharpen the edge when needed and can also sharpen serrated knives, keeping them as sharp as the day you bought them.
It is also essential to have a good knife holding technique, but I will get into this in another article. Also, later articles will cover the types of knives you should look at, considering different budget options or your overall goals.
Let’s look at the next question, which was one I was not expecting.
What’s the Difference Between a Sugar Bowl and a Sugar Canister?
I’m not claiming this list is in any order at this point. But this did appear at the top of many lists, so here it is with an answer.
I can best describe the difference by looking at size and container side shape. Canisters tend to be more perpendicular, while bowls are much more rounded.
Answer: You can see a difference here:
Comment below if this helped you; if so, I will research the word more and give a more in-depth article.
What’s the Best Way to Thaw Frozen Meat?
We have all been there looking at meat frozen solid, hard as a rock, and colder than should even be reasonably possible. So the real question becomes, “how can I get this to a reasonable temperature for cooking?”
Let me help you with a quick tip. Later there will be an entire article on this subject looking at the various methods and why you might choose one over another.
However, at this time, we want to keep this short and sweet.
Answer: For the safest and fastest way to thaw meat, use cold tap water and keep moving the meat under the faucet. You can fill the sink and set the meat in the water if you have a very thick or large piece.
We do not recommend using the sink method for anything over 4 or 5 pounds. Using your refrigerator to thaw larger meats, such as turkey, is best. To safely thaw something over this recommendation, you want to put it in your fridge for 2-3 days until it has gone from frozen to 37-41 degrees Fahrenheit.
What Can I Substitute for Egg Whites in a Recipe?
Egg substitution is something that deserves more attention. I will make a post or two about this soon. For now, I’ll leave you with what I think is the best substitution for egg whites:
Answer: Aquafaba might be the finest egg white substitute. Aquafaba is the most widely available vegan egg substitute. It is made up of liquids that come from beans or vegetables, usually chickpeas. And little did I know this before, but chickpea water is more or less the same as egg whites. Chickpea juice is not something I would ever think to eat on its own and might be unpalatable. However, it can be whipped and turned into meringues, mousses, pavlovas, shuffles, and more.
Aquafaba is the liquid in a can of chickpeas. This liquid usually has a neutral taste and texture, which makes it ideal for making meringues.
In general, you will find the following measurement helpful:
2 tbsp aquafaba = 1 egg white
More details and testing are coming later, but seriously you whip the liquid till it fluffs up.
What Spices go Good with Pork Chops?
- Juniper berries have a sweet and tart flavor like lemons with a hint of piney taste. Cherry and juniper jam tastes great on pork chops or hams.
- Cinnamon paired with pork makes a good meal because it gives it a sweet taste with a hint of smokiness. The three flavors of apples, apricots, and cranberries are good flavor pairing for pork.
- Allspice is a spice used to evoke the aroma of the Christmas holiday. Most people won’t think of allspice as the perfect addition to pork, but it adds a spicing flavor that is unusual in most recipes and compliments the natural sweetness of the pork.
- Ginger is excellent with pork because it brings a mild sweetness and zings it up.
- Mustard is great on pork chops; especially good is spicy Dijon mustard. Mustard, in general, is a great way to add zing to the dish.
- Garlic is excellent on pork, especially pork chops. It’s savory and improves the full-bodied flavor of chops.
- Parsley is another savory herb that will go well with the pork if you want something milder and more subtle than garlic or mustard. Parsley does not overpower this meat, and it’s still able to come through with great flavor.
- Sage is an excellent match with pork and would work well with a meal of pork and potatoes.
Can I Substitute White Vinegar for Apple Cider and Vice Versa?
Yes, when you do not mind a little difference in expected flavor.
Answer: The trick here is to understand that each vinegar has a different flavor, which will play out differently in your result. So if you do not think a bit of extra fruitiness will change things much, you are ok to substitute Apple Cider Vinegar for White Vinegar and vice versa.
If you do not think you would miss out if some of the fruity flavors and tones are gone, you can substitute white vinegar for Apple Cider Vinegar.
In the future, I plan on making a video that shows a blind taste test and some cooking tests to put this debate to bed!
What Is Almond Milk?
Almond milk is plant-based milk made from ground almonds and water, and vegan recipes often use it as a milk substitute. It is often fortified with vitamins and minerals to give it more nutritional value. In this case, the plant-based substrate to make the milk is almonds ground up and soaked.
If you have not tried Almond Milk before, I recommend it, and when you do, try a couple of different brands at the minimum. Some are closer to water than milk, but some are very good!
It is also possible to make almond milk at home.
What is the Simplest Way I Can Use Fresh Herbs?
It was surprising to me how common it is for people not to have experience with fresh herbs. However, many people have never even used fresh herbs in their kitchen before. So let me tell you a bit about them because I love fresh herbs; I even grow them when possible.
You can find fresh herbs in most grocery stores or farmer’s markets, but you can also grow your own if you fall in love. They add flavor and aroma to your food, improving taste and sometimes opening new possible ways to enjoy some meals. When you use fresh herbs, they do not have to cook for long periods like dried spices; you can usually add them to the dish for just a few minutes.
The next time you are at the store, look in the fresh herbs section and note what is there. Now, when looking at your recipes, see if any call for any of those herbs. You may also want to pay attention to the aromas in the herb section of your grocery store and if anything appeals to you, focus on that first.
Once you have found a recipe you want to try that uses one of these herbs, check if your local store carries it. If they are missing something, ask someone because it could be out of season, or the clerk might be able to help you find what you need.
Grab you some of that herb (pay for it, of course), and try it out. For Bay Leaves, you only have to put them in the roast toward the end of the cook, like the last hour or so of a 4 hr roast.
You will be able to taste and smell the difference. Another option is to use some fresh basil and or garlic next time you make something Italian. I encourage you to get a little wild with it. And I hope to circle back around to this one to make another article about different herbs and how to use them.
What is the Best Way to Peel a Potato?
This question is one I knew that could cause some controversy. Part of the problem is what are we looking at here? Do we want to know the fastest, safest, cleanest, least wasteful, etc.?
The truth is, I think I can find a happy medium. That happy medium is found when using a vegetable peeler. You get the combination of easy, quick, safe, and only cuts “so” deep as not to waste anything.
Once you have your peeler, one quick method is to hold the potato-like cupping a tiny baby or holding something fragile, then start peeling away; make sure you are peeling away from your body.
Be careful because it could take off your skin if you didn’t get a safety peeler. Now you can choose to toss the peelings or use them in your chosen dish. You will add recipes.
From potatoes to chicken, we are going all over the place with this one! Keep reading if you are curious, but leave me a comment if you have more questions.
What is the Best Way to Cook a Roast Chicken?
This article I will write soon answers a straightforward question: what is the best way to cook a roast chicken at home? Check back or leave a comment if you want me to alert you once ready and posted.
We’ll cover everything from selecting your chicken to seasoning the chicken, roasting it, and even how long you should wait before serving. Follow our guide, and soon you’ll have a plate of succulent roast chicken ready for any occasion.
The purpose of this guide is to inform, not dictate. As such, it’s down to personal preference for exactly how you cook your roast chicken. However, there are a few ground rules:
- Keep the whole bird at room temperature before putting it in the oven to ensure even cooking throughout.
- You can crisp your skin a little more by basting the chicken with butter or another oil towards the end of cooking.
- Save your bones and other trimmings to make different dishes or soups.
Cook the bird whole or part?
You can technically cook a chicken either way, but it was served whole and carved at the table in an older tradition.
You can check out our guide to making a perfect whole chicken for more information once it is released.
But the honest answer to the question is by using the most readily available method. If you had to list the ways, it would look something like this:
- Roast by Grill or Smoker
- Rotisserie Chicken
- Foodi/Air Fryer or Other Indoor Grill/Air Fryer
- Oven
- CrockPot
What is the Difference Between Frozen and Fresh Vegetables?
Many people don’t know the difference between fresh and frozen vegetables. You can easily purchase prepackaged or canned veggies at any grocery store. But sometimes, you want to make a more healthy, homemade meal and wonder about the best type of veggies to use. You have two options: frozen or fresh vegetables. So what’s the big difference? Check out our article for the answer!
What is the Difference Between Frozen and Fresh Vegetables?
Frozen vegetables are comparable to their fresh counterparts, but with some notable exceptions. In general, frozen vegetables are just as good for you as new. What’s much more important is what sorts of frozen vegetables you buy. How can you ensure that the vegetables you buy contain the nutrients you need?
Flash-frozen vegetables generally have the same nutritional value and sometimes more than the fresh variety. That is why we have an entire article coming out on this soon. It is a complex issue covering ripening times and other factors.
Before we get too deep into this subject, know that the most significant difference is the most obvious. Fresh you can get and smell and see in the store. Frozen is literally frozen. And sometimes, when it thaws, it may not look or smell as good as fresh, but they are likely just as good in flavor and nutrition.
I hope this little article was helpful to someone. Leave a comment and let me know what you think. Or if you have other questions. As I write the other articles mentioned, I will come back and link to them.
Thanks for checking us out!
