Have you ever had a brookie? It’s a tempting combination of chewy chocolate chip cookies and fudge brownies!
Continue reading "Brookies (Chocolate Chip Brownie Cookies)" »
from Simply Recipes https://ift.tt/2GonMid
via IFTTT
Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, May 16, 2018
What Is the Difference Between Ice Cream and Gelato?
As summer approaches, the gradually warming weather and bright sun makes many of us think about screaming for ice cream. Hot days tempered with cool, creamy, milky, flavorful ice cream…few things could be better. However, these days many more of us are instead “urlando per gelato” which means “screaming for ice cream” in Italian. “Wait a minute,” you might be thinking. “‘Gelato’ literally translates to ‘ice cream’ in Italian? Aren’t they two totally different things?” With the number of corner gelato stores that have popped up all across the country, one would think that gelato is a completely different beast from ice cream—after all, if it’s the same name, shouldn’t it be the same product? But there are a number of differences between American ice cream and Italian gelato, and some of them may surprise you.
iShift/Shutterstock
To start, let’s review the basic components of American-style ice cream. At its core, ice cream consists of three main ingredients: cream, sugar, and air. Of course there are variations on the basics, such as the additions of flavorings, stabilizers such as guar gum, and eggs. All the ingredients are churned together quickly and repeatedly at very cold temperatures to add air which makes it light and creamy, and also prevents ice crystals forming when the water content begins to freeze. By law, U.S. ice cream that’s not labeled as low-fat must contain at least 10 percent milkfat—and many contain much more than 10 percent—which is why nobody would ever mistake it for a health food. Also, depending on the style, the air content could be upwards of 50 percent. That means when you eat ice cream, it’s possible that only half of what you put in your mouth are the actual physical ingredients. More premium-quality ice cream should have less air, while basic brands will have more. Just remember, the air content doesn’t mean you can eat an entire pint in one sitting and think it only counts for half a pint. Still not a health food.
JM Travel Photography/Shutterstock.
While gelato is made in a similar fashion, its proportions of everything are different. Gelato isn’t subject to the same butterfat requirements, so most gelato uses cream with a higher milk content and lower butterfat content, generally under 10 percent. You’re probably surprised by this: Many think that in an apples-to-apples comparison, gelato is fattier and more caloric because of it’s thicker, creamier consistency and more intense flavors. You can actually thank the air content for that little trick, though; gelato is churned much more slowly, introducing less air so it’s more dense. Because there’s less fat and, therefore, it is already lighter, lots of additional air isn’t necessary to produce that creamy mouthfeel. Additionally, while ice cream, because of the higher air and milkfat content, has to add more sugar to ensure more expressive flavors, gelato needs less sugar to help the flavors come through. That’s why gelato often seems to have more potent, authentic flavors. Also, gelato is stored and served at a warmer temperature than ice cream, making the texture much softer and creamier. Just think of all the times you’ve pulled a tub of ice cream out of the freezer and let it sit on the counter for five minutes to soften up enough to scoop, while you hover expectantly with your spoon. Gelato needs no such wait time.
Less fat? Less air? More flavors? Less softening time? For some, gelato is a clear winner in the ice cream department. However, personal preference always reigns supreme. If you’ve never tried gelato, go for a traditional flavor such as stracciatella (vanilla with hardened chocolate syrup on top) or pistachio. But nowadays you can find flavors as varied as strawberry, limoncello, and even tiramisu, so you’re bound to find something pleasing to your palate.
If you have an ice cream maker, there is some debate about whether or not you can use it to make truly authentic gelato. It would be a little harder because of the slower churn and the temperature differences. But if you’re looking to try, or to at least have some options on how you can incorporate either ice cream or gelato into everyday recipes, look no further than below, and scream—or “urlare”—away!
Oksana Mizina/Shutterstock
Espresso? Gelato? Could you get more Italian? This recipe is a great example of make-at-home gelato, which does require an ice cream maker. It’s also a great example of how gelato often gets its intense flavor: not only from the add ins, but the expressive chunks of fruit, cookies, or—as in in this case—espresso beans sprinkled throughout. You’ll need a lot of time to bring this together, but the results mean you get your after-dinner coffee and dessert in one fell swoop. Get our Espresso Gelato recipe.
b.asia/Shutterstock
Don’t want the caffeine high after dinner from the espresso gelato? Try this toasted pecan for a totally different flavor, and fewer steps to get to the end result. Toasted pecan is also a fantastic flavor to add on top of apple pie or with a few cookies. Get our Toasted Pecan Gelato recipe.
Chowhound
Super decadent, maple ice cream will go great on its own with just a spoon, or topped onto waffles instead of maple syrup. Have you read this far and gotten frustrated with not having an ice cream maker? The Chowhound community gives some great hacks and workarounds for those without that gadget in the comments section. Get our Maple Ice Cream recipe.
Chocolate-Dipped Cookies-and-Cream Ice Cream Bars
Chowhound
Want a decadent ice cream treat without having to make the ice cream? Check out these fancy ice cream bars, dipped into luscious chocolate for a hand-held snack. Note the request to use premium ice cream: Remember, the higher the quality, the less air getting in the way of your flavor bomb. Or substitute for a delicious gelato which will automatically have lower air content. Get our Chocolate-Dipped Cookies-and-Cream Ice Cream Bars recipe.
Chowhound
Even easier than the ice cream bars, but with more of a dramatic effect, wow guests at your next dinner party with Bananas Foster flambé. No Bananas Foster recipe is complete without vanilla ice cream, so grab some premium vanilla bean from the local store or use the link to make your own. Get our Basic Bananas Foster recipe.
Chowhound
Mochi are traditional Japanese rice cakes made out of glutinous rice that’s been formed into a paste. It’s commonly filled with ice cream, and this recipe specifically includes my favorite kind, red bean. Don’t be alarmed by the word “bean” here, it’s even more delicious than vanilla bean. If red bean isn’t your thing, you can use green tea ice cream or really any flavor you want. Get our Mochi Ice Cream recipe.
Chowhound
Affogato, which is traditionally ice cream drowned in espresso, gets a grown-up makeover in this recipe by swapping out the espresso with a liqueur. Because the flavor combinations are endless, this is an excellent dish for using an exciting gelato instead of ice cream. Get our Drunken Affogato recipe.
from Food News – Chowhound https://ift.tt/2IsKhV2
via IFTTT
Tuesday, May 15, 2018
Yogurt May Reduce Chronic Inflammation, Along with These 5 Foods
You might want to add an extra serving of yogurt to your breakfast routine. A new study published in the Journal of Nutrition has revealed that the dairy product may help reduce inflammation, which may in turn reduce the risk of bowel disease, asthma, and arthritis. We’ll raise a smoothie to that!
Researchers at the University of Wisconsin-Madison found that yogurt reduces inflammation by improving the integrity of the intestinal lining. That helps to prevent pro-inflammatory molecules like endotoxins from crossing into the bloodstream.
The study was conducted on 120 women, half of whom were obese. Half of the group was instructed to eat 12 ounces of low-fat yogurt every day for nine weeks, while the control group was given non-dairy pudding. Blood tests were taken at multiple points during the course of the study. Over time, the yogurt eaters had better levels of tumor necrosis factor, or TNF, an important inflammation-activating protein. Metabolism rates were also improved in the obese participants as well.
Ruisong Pei, postdoctoral researcher at the University of Wisconsin-Madison had this to say, “Eating eight ounces of low-fat yogurt before a meal is a feasible strategy to improve post-meal metabolism and thus may help reduce the risk of cardiovascular and metabolic diseases.”
Unfortunately the research wasn’t able to account for which compounds in yogurt are responsible for this effect, but further studies may be able to make that determination.
While the benefits of the popular probiotic food have long been touted, it’s also important to be on the look out for hidden sugars when buying yogurt. Many brands add extra sweeteners and, while delicious, are far from necessary and work to negate its overall nutritional benefit.
Yogurt is also far from the only food known for its anti-inflammatory properties, so the next time you’re in the supermarket you may want to stock up on these items as well:
Leafy Greens – Veggies like spinach, swiss char, and bok choy are extremely high in vitamins and antioxidants.
Turmeric – The earthy yellow spice is not only super trendy, but super healthy as well!
Walnuts – Got to love those omega-3 fatty acids!
Flaxseeds – Even more omega-3 and flavanoids.
Blueberries – These are just delicious.
from Food News – Chowhound https://ift.tt/2L2zDX5
via IFTTT
10 Easy Bites for Your Graduation Party
Graduation season is nigh—what are you making to feed the happy graduate and your friends and family?
Continue reading "10 Easy Bites for Your Graduation Party" »
from Simply Recipes https://ift.tt/2rIJMPG
via IFTTT
Monday, May 14, 2018
That Salmonella Outbreak Is Still Wreaking Havoc on Egg Eaters
Last month over 200 million eggs were recalled as a result of a salmonella outbreak. Given the massive scope, consumers are still being impacted weeks later. The Center for Disease Control and Prevention claims that 35 people spanning five states have fallen ill. 12 of those people reported being infected from April 13 to as recently as May 9. According to the Washington Post, 11 people have been hospitalized. So far no deaths have been reported.
Considering that eggs can have a shelf life of up to three weeks, it makes sense that illness is still being reported nearly a month after the recall. So how can you tell if you have a bacterial outbreak waiting to happen in your refrigerator? Here’s what to look out for.
Rose Acre Farms implemented a voluntarily recall of their eggs back in April. However, to complicate matters, they were sold under a myriad of different brand names, making it harder for consumers to know whether or not they may have been directly affected. The names include Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, and Sunshine Farms. Step one is identifying whether or not you have anything packaged under those brands in your kitchen.
If eggs from these companies are in your possession, you’ll want to be on the lookout for specific markings on the package. According to the FDA, the eggs in question came from plant number P-1065 and have a date range of 011 through 102 printed on the carton. In other words, be extremely thorough when checking your fridge for potentially contaminated eggs. Egg-cersize caution!
In a statement to the Washington Post, Rose Acre Farms said, “We apologize to anyone who may have been sickened or who has a family member or friend who may have taken ill because of our eggs. Meanwhile, we have already implemented numerous remedial actions and have not only corrected deficiencies at the farm, but we’ve also taken other steps to ensure the farm meets or exceeds the standards by the FDA and USDA.”
This is the largest egg recall in nearly a decade. Back in 2010, two Iowa farms recalled over 500 million eggs, but this outbreak is still pretty awful. The FDA warns that Salmonella Braenderup can cause fever, nausea, vomiting, and abdominal pain in healthy adults. The symptoms can be far more serious, and even fatal, for children, the elderly, and those with weakened immune systems.
It’s been a big year for bacterial outbreaks. There have already been 149 reported cases of E. coli associated with romaine lettuce (another food that can last a while in your fridge). With so many many recalls, we’re wondering when it will be safe to eat a healthy diet ever again!
from Food News – Chowhound https://ift.tt/2Km4Jrk
via IFTTT
What Is Worcestershire Sauce and Why Is Everyone Obsessed with It?
Worcestershire sauce is a mystery for many reasons. First, how do you pronounce that first word? And then when you find out it’s “wist-É™-shur,” you naturally want to know why it’s only three syllables when it looks like there are at least five. And when that’s sorted, what is it named after? Is there a Lord Worcestershire out there? Or did someone else create it? Five questions in and we haven’t even gotten to the flavor yet. So let’s go there now! What’s in it that creates the salty, umami taste that is a perfect accompaniment to steak, adds zing to salad dressing, and gives a depth of flavor to a Bloody Mary? And also, what else is it good for? Let’s talk about all of these things, starting with the name.
What is Worcestershire?
Worcestershire is a rural county in the West of England and it is there, in the largest city of Worster, that Worcestershire sauce was invented.
I’m sure you notice that the suffix “-shire” is added onto Worcester to create the county name. That’s, in general, a British thing to do, but this “shire” has special significance to the creator of another “Shire.”
Yep, J.R.R. Tolkien has a particular love for Worcestershire, so much so that he claimed that county as home and based the region of Middle-Earth known as the Shire on it. His Aunt Jane’s farm is allegedly the inspiration for Bilbo Baggins’ house.
Worcestershire – famous for sauce and an epic novel. Not too shabby. Though I’m still not so clear on why it’s only three syllables.
Who named this sauce something so impossible?
Okay, so now that we know more about Worcestershire itself, it feels a little less crazy, but still, why didn’t the creators name it after themselves?
Well, they did. Kind of. The most famous brand of Worcestershire sauce, and the original, is Lea & Perrins. John Wheeley Lea and William Henry Perrins were pharmacists (or chemists, as the Brits would say) in Worcester in the 19th century. Back then, pharmacists around the world were known for creating all sorts of tonics, among them Coca-Cola and Dr. Pepper, but in England they were looking for something more savory.
In the 1830s, Lea and Perrins claim to have come upon a recipe for what would later become Worcestershire sauce, thanks to Lord Marcus Sandys, ex-governor of Bengal, India. Except there are no records supporting the existence of such a person. Numerous guesses have been made about its actual origin—everything from a member of the House of Lords, to a veteran of the Napoleonic Wars, to the Chief Justice of India who had brought it back with him as a substitute for curry powder—but no one knows for sure.
Regardless of its origin, Lea and Perrins made a batch of it shortly after getting the recipe. They thought it tasted awful and set the barrel they had mixed it in aside. Then, a couple years later while doing some spring cleaning, they rediscovered the barrel. The sauce had aged well and had the savory, piquant flavor we’re familiar with today.
The sauce was a hit, so Lea and Perrins began manufacturing and selling the sauce in 1838 and nearly 200 years later, their factory is still going strong.
Back to the beginning: Why did they name it Worcestershire sauce? Maybe they loved their county as much as J.R.R. Tolkien and wanted it to be world-renowned. Unfortunately for them, Worcestershire is not a trademarkable name, so other companies, such as Heinz, can use it on their bottles. But the Lea & Perrins brand is still the original.
What is Worcestershire sauce made of?
Here’s the fun part. And by fun, I mean potentially disturbing. Remember when I said that the first barrel of Worcestershire sauce was aged for years? Well, beyond a couple different types of vinegar (barley malt and spirit), molasses, sugar, and salt, the most prominent ingredient is…anchovies.
Yes, Worcestershire sauce is in large part aged, fermented fish paste. But that’s why it has that lovely umami bite. If that fact freaks you out, there are several vegan and vegetarian options on the market that, while not Lea & Perrins, come pretty close.
Beyond those ingredients, Worcestershire sauce contains tamarind, a fruit that has a sweet and sour tang underscored by an earthiness, plus garlic, onion, and “spice and flavorings.”
For over a century, no one knew what the “spice and flavorings” were, but then in 2009, a company accountant came across a diary from the 1800s that had been discarded in a dumpster. In that diary were the contents of the secretly guarded spices and flavorings: cloves, soy, essence of lemons, peppers, and pickles.
Add these together in the proper proportions, let them sit for 18 months, and when you’re done, you’ll have a sauce that starts out sweet and acidic, but finishes with a peppery bite and mouth-watering, umami sensation.
How can you use Worcestershire sauce?
Worcestershire sauce is incredibly versatile. You can use a sprinkle to brighten up a soup or stew and not risk making it too sweet (like you might if you used apple cider vinegar) or too fruity (like if you used lemon juice). It’s also a great way to top a steak if you’d like to add a little something extra. From classic to creative, here are a few ways to use Worcestershire sauce.
Chowhound
The classic brunch cocktail wouldn’t be the same without Worcestershire sauce and neither would her Canadian friend, the Caesar. Get our Bloody Mary recipe and our Bloody Caesar recipe.
Chowhound
And speaking of Caesar, the eponymous salad dressing contains a hint of Lea & Perrins too, not that you should be surprised considering it, too, contains anchovies. Get our Caesar Salad Dressing recipe.
Chowhound
This dish brings Worcestershire sauce back to England and adds a brightness and spice to what could otherwise be a somewhat muddled amalgam of meat, potatoes, and vegetables. Get our Shepherd’s Pie recipe.
Chowhound
Worcestershire sauce can travel, especially to a cuisine like Japan’s, that claims fermented ingredients (miso, anyone?) and fish as staples. Get our Japanese Chicken Curry recipe.
Chowhound
Worcestershire sauce—a.k.a. fish juice—in a cake?! Don’t worry. It’s actually a super-savory Thanksgiving feast disguised as a cake. Cranberries, stuffing, and Worcestershire sauce-infused turkey “cakes” iced in mashed potatoes, both white and sweet? Sign me up! Get our Thanksgiving Turkey Cake recipe.
Roasted Beef Tenderloin with Henry Bain Sauce
Chowhound
Beef and Worcestershire sauce. It’s a classic for a reason and this Henry Bain Sauce is chock-full of Lea & Perrins’ special stuff. One mouthful of tender beef smothered in a sweet and spicy glaze and you’ll feel like you’ve created a five-star meal. Get our Roasted Beef Tenderloin with Henry Bain Sauce recipe.
from Food News – Chowhound https://ift.tt/2rJ9Z0F
via IFTTT
Starbucks Updates Its Bathroom Policy in Light of Recent Controversies
Good news for anyone who doesn’t want to drop five bucks on a Frappuccino in order to take a pee. Starbucks recently updated its bathroom policy. While their restrooms were previously available to only paying customers, the coffee franchise has since reversed its stance, making the bathrooms at all 14,000 of their locations free to all.
At an event in Washington D.C., Starbucks Chairman Howard Schultz clarified the new, updated policy and had this to say at a speaking engagement for the Atlantic Council, “We don’t want to become a public bathroom, but we’re going to make the right decision 100 percent of the time and give people the key. Because we don’t want anyone at Starbucks to feel as if we are not giving access to the bathroom because you are ‘less than.’ We want you to be ‘more than.'”
This news follows a series of controversial incidents for the company. The updated bathroom policy is part of a continued response after the arrest of two black men at a Philadelphia location. The two individuals were waiting for a business associate and had not ordered anything, prompting the manager to call the police. When footage of the incident appeared online, it prompted a public outrage. Another discriminatory incident also occurred in January at a Torrence, Calif. location when a black man claimed he was denied access to the store’s restroom, while a white man was given the code to enter. Neither man had ordered anything.
Starbucks also announced that all locations will be closed on May 29 to conduct racial bias training with its employees (maybe America should also take a day off to examine implicit bias too.).
While the new bathroom policy and employee training are great starts, it’s yet to be seen how these responses will be enforced. It’s easy to be skeptical, because no one should be harassed when nature calls, or arrested for meeting up with a friend at one of the most universal coffee shops in the world. And for those who won’t be frequenting the chain in protest, here’s how to make some of the best Starbucks drinks in the comfort of your own home.
from Food News – Chowhound https://ift.tt/2rHv3oe
via IFTTT
Subscribe to:
Posts (Atom)