Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, July 3, 2019
When Should You Use the Lid on Your Grill?
Want a simple answer to the question, When should you use the lid on your grill? It’s not an open-and-shut case. When cooking on an outdoor grill, the decision to keep the lid open or to close it depends on what you’re grilling, how you’re cooking it, and what kind of grill you use.
Lid Off vs Lid On
Whether you’ve got a gas or charcoal grill, with the grill uncovered, you can get a crustier char on the exterior of meat without overcooking the center. A closed grill will cook meat all the way through to the center for a more uniform doneness. “Cooking with the lid down captures the heat and lets it do its magic on the food,” says Elizabeth Karmel of girlsatthegrill.com (and author of “Steak and Cake.”) “The food will benefit from the rotating hot air (convection) and it won’t take as long to cook.”
Related Reading: CNET’s Best Gas Grills for 2019
Lid Off, Then On (the Best of Both Worlds)
But sometimes you want a combination approach: You sear the outside of the meat directly over the flame or heat source with the lid open, and then you move the meat away from the flames (and high heat) and close the lid to cook the inside of the meat without burning the outside too much. It’s similar to searing your meat in a sauté pan on the stovetop (like keeping an open lid on the grill) and then roasting it in the oven (like cooking with a closed lid on the grill).
Chowhound’s Argentine Grilled Chicken recipe is cooked undercover (but we took a peek underneath the lid).
When to Leave the Grill Open
If you’re grilling quick-cooking foods such as burgers, thin steaks, chops, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. That way, you won’t lose that pink, juicy center so many of us love. But when you grill thicker steaks, bone-in chicken, or whole roasts you’ll want the lid down, especially when you’re cooking with indirect heat. Try our archive of Grilling Recipes for a variety of techniques and the food to use for them.
Learn more about creating zones for direct vs indirect grilling:
When to Close the Grill
And if you’re tossing in soaked wood chips for smoke flavor, you need the lid down to contain the smoke. Peeking on your food while cooking with a closed grill can affect the food in opposite ways, depending on whether you’re using gas or charcoal as a fuel source. With gas grills, opening the lid can lower the heat. With charcoal, the rush of oxygen can burn the food.
To get started, experiment with these three grilling goodies:
1. Basic Grilled Steak
Chowhound
With a thick New York strip or beefy rib-eye steak, you’ll want to close the grill to ensure it cooks all the way through, or at least as thoroughly as you want it, depending on your preference for rare, medium rare, or medium meat. This recipe includes some basic tips on making the most of your grilled meat experience. Get our Basic Grilled Steak recipe.
2. Pineapple Glazed Shrimp Skewers
Chowhound
Leave the grill lid open for these sweet and savory shrimp kebabs with a tropical twist. They’ll cook quickly and get a nice char while the pineapple caramelizes. Get our Pineapple Glazed Shrimp Skewers recipe.
3. Grilled Corn with Cayenne, Lime, and Cotija
Chowhound
Unlike some vegetables, you’ll cover the grill when you cook this corn. Wrapped in husks, they’re essentially being steamed, and somewhat smoked while they cook for about 35 minutes—a relatively long time in the grilled vegetable world. Get our Grilled Corn with Cayenne, Lime, and Cotija recipe.
See The Ultimate Guide to Grilling & BBQ for even more grill intel, tips, and tricks, like How to Hack Your Gas Grill to Burn Hotter.
Shrimp & Steak Mixed Grill Summer Cookout Box, $125 at Blue Apron
All the ingredients you need for 8 servings of Spanish-spiced steak & shrimp, plus delicious sides and dessert—which also goes on the grill!
– Caitlin McGrath wrote an earlier version of this article in 2013.
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Non-Traditional Burger Recipes for Your 4th of July BBQ
Summer, and the 4th of July in particular, is a time for the three B’s: barbecue, beer, and burgers. And while anyone can buy a few frozen ground beef patties and throw them on the grill, you read Chowhound for a reason!
So to help celebrate Independence Day—and let’s be honest, the rest of the summer—we’ve pulled together a list of 17 non-traditional burgers that will top anything you could buy in the freezer aisle. They may take a little extra time or force you to plan a trip to the grocery store, but trust us, it will be worth the extra effort.
1. Black Eyed Pea Vegan Burger
Chowhound
Vegans rejoice! The luck of black eyed peas is on your side. You can now enjoy a delicious vegan burger that rivals those of your meat-eater friends. Featuring mushrooms, beans, and a bevy of fresh herbs and seasonings, this healthy concoction will be your go-to recipe for alternative summer grilling. Get our Black Eyed Pea Vegan Burger recipe.
Related Reading: 11 of the Best Veggie Burgers Ever | The Best Vegan Meats You Can Buy for the Grill
2. Falafel Burger
Chowhound
If you’re a fan of the almighty garbanzo, look no further than this creative take on a Middle Eastern classic. Serve with tomato jam and an herb-infused Greek yogurt to kick up your condiment game and wow your partygoers. Get our Falafel Burger recipe.
3. Meatloaf Burger
The idea of meatloaf anything may be a scary one, but we guarantee the dreaded lunchtime classic gets an amazing, modern-day upgrade with this delicious recipe. The addition of hoisin and Sriracha gives the meat a slightly Asian-inspired taste, but don’t skimp on the ketchup. That’s where it gets all the moisture. Get our Meatloaf Burger recipe.
Related Reading: 7 Tips & Tricks for Juicy Grilled Burgers Every Time
4. Kimchi Chicken Burger
Spice things up with fiery kimchi served on a chicken patty doused in spicy mayonnaise. It’s the perfect excuse to ditch conversation with the in-laws as you fetch a glass of ice water (or another beer). Get our Kimchi Chicken Burger recipe.
Related Reading: How to Host a Korean BBQ in Your Own Backyard
5. Juicy Lucy Burger
Chowhound
Standard cheeseburgers are great. Our Juicy Lucy, where the cheese is INSIDE the burger, is even better. Adapted from a Minneapolis bar favorite (two bars have competing claims for the invention), the Juicy Lucy is a traditional hamburger stuffed with your choice of cheese—just make sure you go with a soft, meltable one for the proper amount of ooze. Get our Juicy Lucy Burger recipe.
Related Reading: How to Prevent Foodborne Illness This BBQ Season
6. Chowhound Veggie Burger
Chowhound
Fresh is always better, so ditch the frozen veggie patty and try out the recipe for our official Chow Veggie burger. It’s packed full of vegetables like zucchini, carrot, onion, and beet, brown grains, and tons of flavor. Get our Chowhound Veggie Burger recipe.
7. Mediterranean Lamb Burger
Chowhound
With flavors reminiscent of a gyro, our burger is an easy entry point for anyone looking to incorporate lamb into their protein repertoire—just treat it like ground beef and you’ll be good to go. If you have trouble finding harissa, feel free to substitute Sriracha. Get our Mediterranean Lamb Burger recipe.
8. Bull Market Burger
Chowhound
If you’re spending your Memorial Day in the Hamptons or on your boss’s yacht, this might be the recipe for you. Inspired by the DB burger from French god chef Daniel Boulud (which originally cost $32), the Bull Market burger is a decadent way to impress this Memorial Day weekend. (If you’re feeling more like a steak sandwich, though, consider the $180 Wagyu katsu sando.) Get our Bull Market Burger recipe.
9. Bison Burgers with Mushrooms and Spring Onions
Chowhound
Get your Oregon Trail on with our recipe for bison burgers! Bison, a throwback animal from the days of wagon rides and dysentery, has found a nice resurgence thanks to the health conscious movement (and all those paleo practitioners). And that’s not without reason—it’s flavorful, lean, and high in protein. Get our Bison Burgers with Mushrooms and Spring Onions recipe.
Ground Bison Burgers, $27.99 at Omaha Steaks
If you have trouble finding bison burgers locally, there's always the internet!
10. BBQ Bacon Turkey Burgers
Chowhound
Usually, turkey burgers suck. However, they don’t have to. Take for example, our BBQ Bacon Turkey Burger. Covered in BBQ sauce and topped with bacon, it could go 12 rounds with any beef burger in a flavor fight. (See even more of our favorite turkey burger recipes if you’re not into BBQ sauce and bacon.) Get our BBQ Bacon Turkey Burger recipe.
11. Blue Cheese Chicken BLT Burgers
Chowhound
Take a Juicy Lucy but swap the beef for chicken and the cheddar for bold blue cheese, then add in everything you love about BLTs (which is, well, everything: crunchy, salty bacon; crisp, fresh lettuce; and juicy, sweet tomato) and you have a towering pile of awesome flavor. Get our Blue Cheese Chicken BLT Burger recipe.
12. Grilled Salmon Burgers
Chowhound
Salmon is one of our favorite fishes to throw on the grill—it’s hearty, healthy, and much easier to grill than some of the other, lighter or whiter fishes (hey that rhymed). Follow the recipe and you can top it with anything, from store-bought tartar sauce to your favorite homemade concoction (we’ve got suggestions for those at the link too). Get our Grilled Salmon Burger recipe.
Related Reading: How to Grill Fish & Seafood | Our Favorite Toppings for Salmon Burgers
13. Pork and Apple Burgers
Chowhound
Pork, apple, and rosemary make a pretty solid combo, so we know that this recipe is a winner. We recommend serving them as sliders—any leftovers could be used to make a mean sausage, egg, and cheese sandwich the next day (especially great if you had a few too many light beers or BBQ wines the night before). Get our Pork and Apple Burgers recipe.
14. Banh Mi Chicken Burgers
Chowhound
Much to everyone’s enormous benefit, banh mis have become more and more easy to come by in major American cities since the first version of this article was written in 2015, but if you’ve yet to try one, you’re in for a treat. And if you want to incorporate those spicy, savory, tangy, fresh, addictive flavors in burger form, we’re here to help. Get our Banh Mi Chicken Burger recipe.
15. Double-Decker Marinated Portobello Burger
Chowhound
Big Macs aren’t the only double-decker burger in town. Try our marinated portobello burger for a healthier version of the Mickey D’s classic. Portobellos are one of the easiest vegetables to use when converting a non believer—they taste exactly like steak when grilled. Get our Double-Decker Marinated Portobello Burger recipe.
Read More: How to Grill Satisfying Meatless Mains
16. Pork and Chorizo Chile Burgers
Chowhound
Pork can be a little dry and bland on its own, which is why our recipe ups the flavor ante with the addition of Mexican chorizo. Spicy and salty, the burger is paired with fresh avocado and roasted Anaheim chilies. This is the perfect burger to serve if you need an excuse—editor’s note: you should never need an excuse—to have a cold beer with lunch. Get our Pork and Chorizo Chile Burger recipe.
17. Chicken Cordon Bleu Burgers
Chowhound
All right, let’s close things out with a true original and totally unexpected BBQ option: chicken Cordon Bleu, in the guise of a burger. The juicy chicken patty is made from dark meat so it doesn’t dry out, but even less-than-moist white meat would be decadent topped with ham and melty cheese (not to mention the Dijon and mayo slathered on the bun). Get our Chicken Cordon Bleu Burger recipe.
Get more July 4th recipes, tips, and tricks, and see our Guide to BBQ for keeping the good grub going all summer long.
What’s your favorite way to make a burger? Let us know in the comments!
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Spiral-Cut Your Hot Dog for Next-Level Grilling
We declared spiral-cut hot dogs a summer sensation in 2015, but they’re anything but old hat. Spiral-cutting your grilled hot dogs isn’t just for show (though it is a fun trick)—it creates more surface area, which means more caramelization and more nooks and crannies for your toppings to nestle in. Plus, the dogs cook up perfectly straight and will actually fit fully in you bun, if not overhang it (so no sad spaces of all bread left at either end).
Daniel Holzman and Michael Chernow, co-owners of New York City’s The Meatball Shop, are the ones who taught us how to spice up summer with the spiral-cut hot dog move; check out their overview:
While you can get by with simple tools—barbecue skewer, sharp knife—there are also products on the market that aim to make it easier on the less dexterous:
Curl-a-Dog Spiral Hot Dog Slicer, $6.08 on Amazon
Place your dog in the case, press down, and voila—no knives required.
Top your hot dogs however you please, and by all means, move beyond simple mustard and onions; Michael takes The Meatball Shop’s signature pesto and pairs it with sliced tomatoes for an Italian-inspired version. “There’s nothing mundane about pesto,” Daniel explains. “It says, ‘I’m fancy.'” Although Daniel loves Michael’s pesto combination, he’s all about the Chicago dog-inspired pickle, red onion, hot sauce combo. We say, you really can’t go wrong, any way you (spiral) slice it.
Chowhound
Related Reading: What’s Actually In Your Hot Dog? | The History of the Kosher Dog | How Nathan’s Hot Dogs Became Famous | How to Cook Hot Dogs in a Crock-Pot
Spiral Hot Dog Recipes
Check out some more spiral-cut hot dog recipes to make your summer even better, and some bonus recipes for homemade versions of all the classic toppings if you’re a traditionalist (and also a perfectionist).
1. Spiral-Cut Hot Dogs with Spicy Cherry Relish
Chowhound
Sauteed sweet cherries and spicy chile peppers meld with tangy balsamic vinegar for a fantastic topping that stays in place thanks to the helix shape of the spiral-cut dog. Grainy mustard pairs well with all of the above components. Get our Spiral-Cut Hot Dogs with Spicy Cherry Relish recipe.
2. Banh Mi Spiral-Cut Hot Dogs
Chowhound
A garden of crisp pickled veggies, fresh cilantro, spicy Sriracha, and creamy mayo make for a flavor bomb of a banh mi-inspired hot dog. Get our Banh Mi Spiral-Cut Hot Dogs recipe.
3. Movie Theater Nachos Spiral-Cut Hot Dogs
Chowhound
An easy nacho cheese sauce, crushed tortilla chips, and Quick-Pickled Jalapeños make for a mind-blowing, movie theater-influenced meal. Get our Movie Theater Nachos Spiral-Cut Hot Dogs recipe.
4. Spiral-Cut Bacon Dogs
Chowhound
Bacon and cheddar blanket this relatively simple but deeply savory spiral-cut hot dog. Load it up with whatever else you like, from caramelized onions to spicy pickle relish. Get our Spiral-Cut Bacon Dogs recipe.
5. Garden Pesto Spiral-Cut Hot Dog
Chowhound
Give the spiral-cut wiener a touch of Italian-American flair with this creation by The Meatball Shop: basil and spinach pesto lavished on a grilled dog, with a fan of sweet, juicy tomato slices. Get the Garden Pesto Spiral-Cut Hot Dog recipe. (For their Chicago-style spiral dog, forget the pesto, place the grilled, spiral-cut hot dog in the toasted bun, add 1/4 large dill pickle, cut lengthwise, 1/4 diced red onion, and Tapatio hot sauce to taste.)
6. Hot Dog Buns
Chowhound
What better way to cradle your superb spiral-cut hot dogs than in homemade hot dog buns? Milk, butter, and egg enrich this simple yeast dough, to yield soft, tender buns that manage to hold up to juiciness and all the condiments you want. Get our Hot Dog Buns recipe.
7. Spicy Yellow Mustard
Chowhound
Store-bought “prepared” yellow mustard is a staple in most households, but with just a little planning, you can make your own mustard using ingredients that you probably already have on hand. Get our Spicy Yellow Mustard recipe. (If you like more rustic mustard, try our Beer and Caraway Seed Mustard recipe, or our Whole-Grain Dijon Mustard recipe.)
8. Curried Ketchup
Chowhound
Should you put ketchup on a hot dog? Debatable. A touch of curry and some shallots bring just a hint of fancy to this one, so even catsup haters might be swayed. Get our Curried Ketchup recipe.
9. Basic Sauerkraut
Chowhound
Sauerkraut is pleasantly crunchy and tangy, and the science-project aspect of fermenting it yourself is hard to resist. Use it to top the perfect hot dogs. Get our Basic Sauerkraut recipe.
10. Slow Cooker Spicy Relish
Chowhound
Sweet pickle relish has many fans, but those who think spice is nice should try making spicy slow cooker relish in their Crock-Pot. It’s just the thing for perking up a spiral dog. Get our Slow Cooker Spicy Relish recipe.
11. Caramelized Onions
Chowhound
Caramelized onions add a sweet and savory note to anything they top. Try them over grilled chicken, with blue cheese on your next grilled pizza, or on a spiral-cut dog. Get our Caramelized Onions recipe.
And since hot dogs pair so classically well with burgers, check out some non-traditional burger recipes to go along with these avant garde ‘dogs, as well as 7 tips for perfectly juicy grilled burgers every time.
How do you like to dress your dogs? Let us know in the comments!
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The One Thing You’re Probably Getting Wrong When Making Cold Brew
It’s cold brew season, plain and simple, and because I’m a self-proclaimed addict with a working—but not expert— knowledge of how to make cold brew and the best coffees to use for cold brew, I spoke with someone who is (an expert). That would be Erika Vonie, an N.Y.C. Coffee Masters Champion & Director of Coffee for Trade—a buzzy new delivery service that’s reimagining access to good coffee.
Related Reading: 15 Cute Coffee & Tea Items for the Caffeine Obsessed
Trade just launched a personalized, make-at-home cold brew subscription package, along with proprietary cold brew bags which are, according to the team, one of the easiest and best ways to brew proper cold brew coffee at home. Resident cold brew guru Vonie was kind enough to walk me through the basics of cold brew coffee, why it’s so (pardon) “hot” right now, and some tips for making at home—including the one thing to consider for a perfect batch of cold brew that might seem obvious but people still get wrong ALL the time.
Why is cold brew so popular right now?
“People like cold brew for its rich flavor, big bodied mouthfeel, its ability to taste great with milk and sugar, lack of acidity, and its cold refreshment. And I love it because it can be a gateway for coffee drinkers to experience roasters they may never have heard of before, and give specialty coffee a try.
Cold brew is having a moment, and I am here for it! Historically, specialty coffee did itself a disservice by not treating cold brew like a legitimate brewing method. Roasters would use old beans, not care about extraction time, and harp on ‘oxidation’ making cold brew taste flat.”
Related Reading: Eco-Friendly Straws That Don’t Suck
“Luckily, that rhetoric is being left in the past. Because a lot of people love cold brew, roasters have upped their game to get them the best coffee they can. Intentionally sourcing and roasting coffee for long extraction, using nuanced brew methods to cut down on oxidation, and even making really special cold brew blends are all trends of late.”
What’s the easiest way to make good cold brew?
- Grind 3 ounces of coffee on the coarsest setting on your grinder.
- Add the coffee to your cold brew bag using a spoon or a funnel. Tie the bag off securely so no grinds get loose.
- Place the bag in a Mason jar, or other container with a lid, and pour 28 ounces of cold, filtered water into the jar as well. Screw the top on, and store in a temperature stable place, away from sunlight. If you’re storing the cold brew in the fridge, expect to let it brew between 18 to 24 hours. If you leave your cold brew out at room temperature, expect a slightly faster extraction of 12 to 16 hours.
- When your cold brew is at the strength you like (you can steal sips hour-by-hour to find that sweet spot), remove the bag from the jar and throw away. The bag is made of corn, so you can even compost it for added sustainability.
*For a detailed step-by-step with visuals, check out Trade’s cold brew guide.
Trade
What are the best coffees styles to use for cold brew?
“Traditional flavors and coffees that ‘taste like coffee’ generally have more medium-to-dark roast profiles. Lucky for us cold brewers, darker roasts are more soluble in water, which means slightly easier and more even extraction. Darker roasts tend to also have less perceived acidity or ‘brightness’ to them, which is something many cold brew drinkers value. This is why we chose medium- to dark-roasted coffees for our new cold brew subscription service.”
Related Reading: 12 Coffee Products You Never Knew You Needed
“Coffee like PT’s Old Front and Irving Farms Cold Brew Blend fits this classic profile seamlessly and give cold brew drinkers the experience they’re after. For the more adventurous, try Kuma’s Sun Bear, which is a lighter roast with more berry-forward notes. Those fruity notes will develop deeper the longer your coffee brews, so take sips starting at 12 hours to find the extraction time that works best for you.”
Ball Mason Jars (Set of 4), $13.40 on Amazon
A classic (& classy) place to store your smooth af cold brew.
Is there one thing people should consider when making cold brew?
“It’s all about the water! Make sure you avoid hot water in your cold brew at all costs to get the smoothest extraction possible. This includes keeping it out of sunlight so the temperature doesn’t change while brewing.
When making cold brew water temperature makes those flavors pop. With hot coffee, the temperature of the water causes acids to decay into bitter compounds. If the coffee isn’t quite hot enough, those compounds don’t dissolve and remain sour. The heat of the water will also evaporate aromatic oils within the coffee, which is why hot coffee smells so good. Those aromatics trigger our nose and prime it to then taste those flavors when we sip the coffee.”
Read More: The Best Cheap Coffee Makers to Keep You Caffeinated
“Taste is still overwhelmingly tied to smell though, and the human body can smell more ways than one. In cold brew, we use cold or room temperature water to brew with, so those acids don’t decay, and those aromatics don’t evaporate. However, when we drink the cold brew, those oils hit you while in your mouth. This is called ‘retronasal olfaction’, which refers to the flavor of cold brew being created from molecules in the coffee, being pushed up into our nasal passages while drinking.”
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Grilled Corn on the Cob
Continue reading "Grilled Corn on the Cob" »
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How Cool Whip Became an American Icon
How, when, and why was Cool Whip first invented (and who was responsible)? We explore its origins, ingredients, and how the (formerly non-dairy) whipped topping became an American dessert icon.
In 2016, America nearly ran out of whipped cream. It was winter and the holidays were fast approaching. A fatal explosion at a chemical plant in Florida had caused a shortage of nitrous oxide, the key ingredient in propelling whipped cream out of cans. In our truest national form, we took to the internet to dissect the problem—first, whether it was a valid shortage, then whether we could make light of a tragic explosion, how it happened, why it happened, who to blame, how to cope, if to cope, and, most importantly, what to bake next.
One aisle over, however, was a patriot, celebrating a 50th anniversary yet more ready than ever to aid the American people. Sitting patiently was a tub of sorta sugary goodness that’s always been there for us in times of confusion, celebration, and invention. Sitting on shelves were tubs of Cool Whip.
For many, Cool Whip is a compromise. (During the 2016 shortage, the Washington Post even described it as such.) It’s the oddball alternative of whipped cream used by the old-fashioned, ultra-traditional family next door.
Raised in a Cool Whip family myself, I’ve many times faced skepticism for preferring the tubby step-sibling. A few years back for a Fourth of July barbecue, I introduced friends to an old family recipe called Raspberry Pretzel Salad—a textured jungle of frozen raspberries, sugared pretzels, mounds of cream cheese, and the grace of Cool Whip. I’ll never forget what my friend asked after his first taste.
“But…why not whipped cream?”
I’ve since sobered to the realities of living in a two-minded nation, so rather than argue, I will simply celebrate what makes the Cool Whip story so distinctly American.
It was invented to save people time, and to span the entire country.
Kraft
In 1966, Cool Whip was invented to save time for homemakers. Whipping up your own whipped cream required whipping up a few extra hours, and for some, more toned triceps. But it was the ‘60s. We didn’t have time. We had moons to visit and status quos to undermine.
Cool Whip solved two problems: It saved time for the cook at home and it saved time for the deliverers. Unlike cans of whipped cream, Cool Whip could be frozen and, therefore, more easily stored and shipped. The tub made for easy cross-country infiltration. In fact, the test markets—Buffalo and Seattle—couldn’t have been farther from each other.
Related Reading: How to Make Easy Whipped Cream
Cool Whip originally contained no milk or cream. This also helped to make the product immediately national, not beholden to local dairies.
Its inventor was a true entrepreneur and capitalist.
The topping was invented by William H. Mitchell, a chemist at General Mills. He’s also credited for some of our other bizarre (and majorly successful) brands like Jell-O, Tang, and Pop Rocks. Mitchell was born in Minnesota and made his way to Nebraska as a young adult to work at an Agriculture Experiment Station. (There, he also endured a lab explosion, which left him with second and third degree burns).
One of Mitchell’s first inventions was a tapioca substitute. It came out of necessity during World War II. Tapioca was limited because the grains used to make it came from the Far East. To counter the disrupted supply line, Mitchell invented something that could be made at home. Soldiers called the artificial tapioca “Mitchell’s Mud.”
Chowhound
It’s conglomerate concocting at its best.
From the get-go, Cool Whip was a product inseparable from its brand—a true Kleenex story.
Now owned by Kraft Heinz, Cool Whip is a notable thread in the grand quilt of American food products. Many popular Cool Whip recipes often require other Kraft Heinz brands like Jell-O, Planters Peanuts, or Jet-Puffed Miniature Marshmallows.
Scholars tend to attribute Cool Whip’s success to brilliant marketing at General Foods. The combining of brands, like Jell-O pudding and Cool Whip in Mississippi Mud Pie helped to establish the necessity of these brands in American kitchens.
It’s always finding a cultural moment to market.
I reached out to Lynne Galia, head of communications at Kraft Heinz, to learn more about why Cool Whip whips up so much Americana nostalgia for people. She pointed to popular Cool Whip recipes of the past six decades, each marking a unique cultural moment of the time.
In the 1970s, for example, the Watergate Salad first took hold and was originally marketed by Kraft as the Pistachio Pineapple Delight. You can find the Watergate Salad on the Kraft website, described without irony or commentary, in a manner that feels especially post-modern, and especially American.
Kraft
The source of the name is unclear. Some think the name merely refers to a chunky mess, like the ‘70s themselves.
In the ‘90s, Cool Whip Lite and Cool Whip Free entered the picture, each capitalizing on new diet-conscious trends. Galia points to Cool Whip’s place in the “cupcake craze” of the 2000s, and “cake pops and artisanal milkshakes” in the 2010s. This is around the time that milk and cream were added to Cool Whip, perhaps in response to a cultural shift away from the fun of artificiality.
In 2018, a time of extreme efficiency and instant reward, Cool Whip has invented yet another category for itself. Galia points to new products like Cool Whip Mix-Ins, which she says, “can be eaten straight out the tub.”
Cool Whip Mix-Ins Oreo Cookie Whipped Topping at Walmart
Price and availability varies by location, but if you're intrigued, check the refrigerated dessert aisle at your nearest store.
Here, on the internet, Cool Whip continues to market new recipes, and make sure it’s a foundational ingredient. The majority of the brand’s efforts are put toward social media. “We exclusively focus on Facebook and Pinterest to communicate our new recipes,” says Galia. “That’s where our consumers are.”
It’s made from a swirl of things that are…edible!
Since you asked, Cool Whip is made of 12 or so ingredients, some of which end in words like “monostearate” and “polyphosphate.” If you’re a naturalist, Cool Whip will probably never be (in) your cup of tea. High-fructose corn syrup is a primary ingredient and is something you’ll find in a handful of other All-American tastes, like Coca-Cola.
It’s worth acknowledging you’ll also find corn syrups in most traditional whipped creams too, so Cool Whip isn’t alone in this.
And yes, for many Cool Whip is synonymous with flag cake.
Chowhound
“July 4th is a highly seasonal time for Cool Whip,” explains Galia. “(It’s) a great complement to the warm weather and a top ingredient used in dessert recipes—like the famous flag cake.”
Yes, likely the main reason Cool Whip comes to mind around the Fourth of July is the flag cake. This year, I recommend continuing the Cool Whip tradition and inventing your own style of cake. One that caught my eye in research was The Fourth of July Fruit Pizza—a recipe that manages to get yet another one of America’s favorite words involved. Of course, you’ll need PHILADELPHIA brand Cream Cheese to make it, because this is America, and nothing’s more important than our personal, national brand.
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These Food Mashups Deliver 2-For-1 Glory
Food mashups have a tendency to go one of two ways. They either make us say, “What the heck is this and why does it exist?” (looking at you Peeps beer) OR wonder “Why the heck didn’t this exist until now, and why didn’t I think of it?!”
‘Stuffed Puffs’ chocolate stuffed marshmallows—which any s’mores-loving fool would naturally need and just dropped at Walmart nationwide—is definitely a “why didn’t we think of this?” collaboration. I mean, really anything that gets a toasty, melty s’more ready faster, should be considered for some sort of MacArthur genius grant.
Stuffed Puffs Chocolate Filled Vanilla Marshmallows, $3.98 at Walmart
Finally back in stock, just in time for summer!
That got us thinking about some of the other brilliant food mashups—some obvious and some not so—that deliver a welcomed two-for-one bang for your buck. From peanut butter and jelly in a jar to taco-flavored Doritos, here are a few of the best “twofers” or food mashups in world history.
Goober Peanut Butter and Jelly (pack of three), $18.57 on Amazon
Amazon
Peanut butter and jelly has got to be the most well known of all food power couples. It’s only natural that someone, in this case, Smuckers, would think to put them together in one conveniently packaged jar, just oozing with childhood nostalgia.Buy Now
Ritz Bits S’mores, $11.69 on Amazon
Amazon
There’s no denying we love a good s’more. Chocolate, marshmallow, and graham crackers are a classic and winning combination, around a campfire, or anywhere really. While nothing is as good as the real thing, hot off the flames of a smoking fire, we were flabbergasted to learn it took so long for someone to pre-package this fearsome threesome for those on-the-go moments.Buy Now
Peanut Butter Stuffed Pretzels, $17.50 on Amazon
Amazon
The only thing that might be better with peanut butter than jelly or chocolate is a crunchy, salty pretzel. There is a reason these little protein-packed lovelies are sold in massive 52-ounce tubs, and that’s because you’re going to mow through it faster than you thought possible!Buy Now
Mayochup, $11.79 on Amazon
Amazon
If you’ve ever spent time in Europe you’ve likely encountered “mayochup” in its natural habitat. Sweet, umami ketchup mixed up with smooth and satisfying mayonnaise are as good together as (if not better than) they are on their own. It might not be the most gourmet-sounding mashup, but Heinz has given us the green light to smear this stuff on burgers, hot dogs, french fries, and anything else we can think of. Summer BBQs will never be the same!Buy Now
Taco-Flavored Doritos (pack of three), $19,96 on Amazon
Amazon
While it wouldn’t be wise to order Taco Bell‘s genius Dorito’s Locos Tacos in bulk over the internet, you can stock up on these taco-flavored Doritos tortilla chips as the next best thing! Buy Now
Kettle Chips Dill Pickle Chips, 6 bags for $11.84 at Walmart
Wal-mart
Ever have pickle juice run all up on the potato chips sharing a plate with your deli sandwich? Good, right? Well, you can relive that magic without even having to wait for a sandwich to be made thanks to these Kettle Dill Pickle Krinkle Cut Potato Chips.Buy Now
Heinz Mayomust, $11.99 on Amazon
Amazon
Heinz coming in hot with another condiment mashup. You know that burger is getting both mayo and mustard so why not save yourself the trouble of a second scoop and smear? Mayomust to the rescue!Buy Now
Heinz Mayocue, $13.48 on Amazon
Amazon
We’re starting to wonder if there is anything Heinz won’t mix with mayo but honestly, we hope they never stop with the mayo mashups, because there are very few things in life that mayo can’t make better. Except for ice cream, but it gets an A for effort, anyhow.Buy Now
Great Value Crunchy Graham Cracker & Marshmallow Creme Swirl, $2.48 at Walmart
Wal-mart
And we’d be remiss if we didn’t include at least one more great s’mores-inspired product. This diet-friendly (kidding) spread has all the fixings smooshed into one jar of s’mores-y goop. Buy Now
What’s your favorite food mash-up? Let us know in the comments!
from Food News – Chowhound https://ift.tt/2YB1jJ2
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