Are you holding on to some old kitchen myths? If so, this website will shock and astound you as it slap chops the truth into your face. For example, baking soda in the fridge isn’t an efficient way to prevent odors, aluminum cookware doesn’t cause Alzheimer’s, and mayonnaise–at least the commercial brands made in the U.S.–will actually help prevent spoilage in dishes like chicken salad. [More]
Freezing food is a good way to save time and money, but how long is too long? [More]
Here is a video of the Food Network’s Sandra Lee telling people to mix cream, lemonade and vodka to make a “delicious, sweet treat.” From the look on her face, we suspect this is a lie. Also, when you put accidentally put cream in tea that has lemon — it curdles (sigh). This leads us to further suspect that someone hates Sandra Lee. [More]
Are you cooking a turkey, but not accustomed to baking and carving entire animals? You’re not alone, and there are hotlines full of helpful and knowledgeable people ready to help you with any and all poultry crises. Or other food safety issues.
There’s also an app for that–the interactive Turkey Timer iPhone application is on sale for $1.99 today (regular price $2.99). It reminds you when to baste, tells you how long until the turkey is cooked, and even estimates the internal temperature of your bird. (Warning: do not insert iPhone inside turkey.)
Americans love steak. Now, in a recession, we still love it, but we’ve shifted to buying and cooking delicious high-end steaks at home instead of eating them in restaurants, thanks to greater availability of fancy cuts of meat to consumers.
Do you want to save money by making your own meals at home, but aren’t sure where to start? Let the blog Budget Bytes help you. It contains not only frugal but delicious recipes (including vegetarian ones) broken down by total cost and cost per serving, but a guide to stocking your pantry when you first live on your own or learn to cook.
Shake Shack is a place that has burgers (example pictured here) that people in NYC seem to think are good. We have not personally tried said burgers, but we’ve yet to meet someone who has that isn’t enthusiastic about them. With that in mind, we direct you to a recipe that claims to allow you to make the Shake Shack burger at home.
We’ve never looked at a hotel’s bathroom counter and thought, “I could probably roll out some dough right there.” We’ve also never tried to use an iron for a hot plate, or shoved uncooked spinach into the coffee maker. But now that we’ve watched this proof of concept video from George Egg, we may consider going grocery shopping the next time we’re stuck in a hotel with an overpriced room service menu.
As numerous commenters on our “50 Restaurants Where Kids Eat Free Or Cheap” pointed out, it’s easier to get good food at a good price with a nice home-cooked meal with fresh ingredients. Then we have the perpetual dilemma, what to make, and how to make it?
Jennifer Reese decided to make six common food items and then determine whether it was better to go the homemade route or to buy from the store. We briefly considered making our own crackers last month in a fit of anger over how expensive generic saltines have become, so we’re glad someone did the research for us.
Got a picky eater? Want to avoid getting one in the future? The NYT has 6 mistakes that you may be making when it comes to feeding your kids. [NYT]
Henry Alford of the New York Times writes that sometimes he will “plop a can of chicken broth down on the checkout counter and think, ‘$2.19? For someone to boil chicken bones? I want that job,’” so he decided to try going a week with food from 99 cent stores in New York City.
Real Kobe beef can only come from one region of Japan—and since the U.S. has banned Japanese beef imports due to mad cow fears, the best you can hope for now in an American restaurant is Kobe-style beef, writes Debonair Magazine. They explain what to look for if you’re shopping for this premium beef in the U.S., and the best way to prepare it.
Most recalled meat is eaten before it can be returned to the factory, according to a nauseating analysis by USA Today. Well-publicized and timely recalls catch slightly less than of all affected meat, a stunning accomplishment when compared to the recovery rates for tainted meat that sickens people.