Patel

There you are, in your kitchen, standing with a bottle of apple cider vinegar. You want to use it, maybe for blood sugar control? Maybe you want it for digestion? Some sources say to drink a tablespoon before breakfast, while others says two teaspoons. A third source caution not to go over six ounces per … Read more

First you start with what shape the dough is in, since just-out-of-the-box tamales take longer then thawed-from-frozen ones. Plugging that figure into calculator above (along with your temperature status) calculates it for you. You won’t have to guess about heat transfer coefficients, which saves you hours of Googling. Since frozen masa contain ice crystals, those … Read more

Almonds are something that you might just grab out of the pantry without much thought. You feel like it’s a simple snack so you grabs a handful. But that’s when this little bit of math creeps in; nutrition labels aren’t measured by handfuls; they’re listed by gram or ounce. That’s where most folks mess up … Read more

For most home cooks, salted butter is one variable. Grab a stick, measure it out, and assume recipe has already accounted for everything. But butter isn’t simply fat; it’s a vehicle that delivers a hidden load of sodium. Sodium content vary widely depending on the kind of butter you purchase. You might buy a tub … Read more

When taco night rolls around, well-meaning intentions begin… Then the question arises: how much seasoning should I use? There’s a seasoning packet, but how much meat is there? One pound? Two? What if I have kids who can’t handle spicy food? Oops, no more packets, now we’ll have to concoct our own mix using leftover … Read more

On Tuesday nights, this particular kind of nervousness grips me. I am buying frozen chicken breasts that must be dinner within next twenty minutes. I know there is a thin line between cooking them safely and cooking them right (turning your food into sawdust). Then there are the promises of speed made by pressure cooker, … Read more

There’s something odd about a fourteen-inch pizza. It is large enough to feel accomplished by, yet not big enough to ensure a feeling of having fed everyone comfortabley (or even begrudgingly). For this reason, most parties ends up ordering two pizzas when what we all actualy need is one and a half. We leave them … Read more

Not sure whether to add another scoop of whey? You’ve got a tub of the stuff. You don’t know if you should use it or just save some money by skipping those extra caleries. Some people base their protein guesses on advice from online articles. These guy don’t consider what they’ve consumed so far that … Read more

Before you get around to eating that sandwich, will its bread have gone stale? Whether it’ll go stale depends on how you store it and what kind of loaf it is. But it’s not always simply a question of time passing. Mold spores are waiting. Starches change there structure. Moisture spreads throughout the loaf. And … Read more

Marinades are chemical processes; they need to be respected. You take this lovely hunk of beef, and by leaving it in marinade too long, you turn it into something else entirely: Mushy! It tastes more aggressively sour than savory, with the consistency of overcooked fish. Marinating is not just about soaking; its actualy a chemical … Read more