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Why You Should Start a Cooking Club

Why You Should Start a Cooking Club


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Going strong since 2002, a Nebraska group meets monthly to share great stories, delicious food, and powerful bonds.

Fifteen years ago, Jennifer Allen found herself in a new city (Omaha, Nebraska), with a love of healthy cooking but no one to cook with. She was a fan of Cooking Light and had been a subscriber for years, so she knew about the rising trend of Cooking Light Supper Clubs—groups of like-minded people who found each other through the budding technology of the time, the bulletin boards on Our Site. Allen says she searched the boards for the Midwest and "stumbled upon another gal [Pam Campbell] who also wanted to meet other healthy-cooking ladies." In 2002, she and Campbell gathered some of their friends and got together for their first meeting, bonding through a shared love of food.

Eating healthy should still be delicious.

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Although the online bulletin boards no longer exist, from 1999 to the early 2000s they served as a sort of first wave of social media that allowed people to connect with each other in a virtual realm. Reader Amy Fong Lai is credited with starting the first Cooking Light Supper Club in the San Francisco Bay Area in 1999, and quickly more readers in other cities founded their own clubs. The appeal was simple: Meet new people, try new healthy food, and learn new skills.

Allen's supper club had held steady at six members who gathered monthly, with herself and Campbell at the core. Occasionally, when a member would move away, the group would absorb a new one to take her place. And though they now share news through email, the way they approach the menu each month hasn't changed much; they take their cues from the recipes in this magazine. They do this even for their December food gift exchange, "be it cranberry liqueur, homemade granolas, delicious caramel sauces and fudge sauces," Allen says. Or even a decadent cake with a secret (vegetable) ingredient, which we've given a makeover here.

Despite busy schedules and competing responsibilities, these women make it a priority to stay connected. "Our group has been through many things—moves, a divorce, marriage, births of children, births of grandchildren, new houses, surgeries, and breakups and get-back-togethers," Allen explains. But they still manage to find time for each other. This fellowship at the table has created cherished memories and lasting friendships that have spanned 15 years. "Our group loves to get together," says Allen, "and has no plans of slowing down."

View Recipe: Parsnip Spice Cake with Caramel Icing

One of the Omaha supper club's favorite recipes is a parsnip layer cake we published in 2003. We took a look at the recipe and decided to update it with less sugar and more whole grains. A few tweaks later, we had a moist, tender, tastier spice cake capped with an indulgent caramel-flavored cream cheese icing.

If you belong to a CL supper club, share a pic with #CLsupperclub.


Why People Are Cooking to Help Relieve Stress During the Coronavirus Pandemic

Experimenting with new recipes provides a special kind of relief, experts say.

It sounds strange, but the same thing that stresses us out on busy weeknights, perhaps with picky kids to feed and evenings spent working late, is the exact thing we&aposre turning to for zen during this extended period of anxiety. Yep, experts say cooking is super relaxing, which explains why you&aposre seeing so many loaves of bread, potatoes, cookies, and curries all over social media during the coronavirus pandemic (here&aposs why people can&apost stop baking right now).

Hilary, a 42-year-old photographer based in Arlington, VA, is among the many at-home chefs leaning on her favorite recipes in this time of turmoil. "I&aposve always enjoyed cooking and baking, but now these activities seem more cathartic than ever," she says. "They&aposre meditative, and I can find quiet when I&aposm in the kitchen."

Of course, there&aposs a practicality element too. Many people are cooking because restaurants are closed (or only open for takeout) while most of the world is sheltering in place. But that&aposs only one piece of the puzzle, says Michael M. Kocet, PhD, professor at the Chicago School of Professional Psychology, who teaches a course on culinary therapy, which𠅊mazingly enough—is a real thing. "We&aposre feeling a loss of control as our routines are thrown out the window," he says. "Cooking can center people, offering the emotional grounding of a task and a sense of accomplishment."

That&aposs why Kocet&aposs culinary therapy classes promote healing through mindful cooking and eating and the interpersonal connection that comes along with sharing a meal together (learn more about mindful eating and why it&aposs so beneficial). "Even if you aren&apost able to share a meal in person anymore, you could start a virtual cooking club or leave a dish on your neighbor&aposs doorstep," he says. (Get our tips to deliver food safely during the COVID-19 pandemic.)

Research shows that cooking makes you happy.

Doing so wouldn&apost just be a good deed. People feel happier after practicing "everyday creative acts," like cooking, according to a study published in The Journal of Positive Psychology. And as Hilary notes, "it makes me feel good on the days when I didn&apost get other work accomplished."

Indeed, while so many of us find it hard to focus on other tasks during an endless COVID-19 news cycle of rising death rates and job losses, cooking demands just the right level of attention𠅊nd offers just the right amount of reward. It requires focus, which means stepping away from Twitter, but it&aposs forgiving if you mess up (why Kocet prefers cooking to baking, FYI). And you instantly have a creation you can feel proud of and dig into.

Cooking fosters connection, even from a distance.

For Alissar, a 29-year-old marketing director self-isolating in Brooklyn, NY, mastering family dishes like her mom&aposs Tah Dig recipe (Persian crispy rice) and grandmother&aposs hummus has offered an opportunity to connect from afar (get inspired in your own kitchen with these healthy Persian recipes).

"In my family, cooking brings people together to share a meal, talk about their day, laugh, and connect," she says. "I&aposve been calling my mother and grandmother more than ever during the quarantine to chat about what we&aposve been making and learn family recipes."

Kocet confirms that cooking family dishes can be a way to work through the emotions of being away from loved ones𠅊nd even managing loss on a larger scale. "All of us are dealing with collective loss right now [whether it be jobs, routine, or even people we love], and cooking is a cathartic way to work through those emotions," he says. "I often encourage clients to make a dish to honor a loved one and use all of their senses to connect with their grief."

But your time in the kitchen can be light and fun, too.

That said, there&aposs no need to overthink it, and your dishes certainly don&apost need to be complicated to be calming. "You could mindfully make a peanut butter and jelly sandwich and get the same benefit," Kocet says. It&aposs all about being deliberate with each step and cooking without chaos and pressure.

That last part—lack of pressure—partially explains why so many people are leaning into their bucket list dishes on lockdown. "Some people avoid cooking because they see it as a stressful activity, but now, there&aposs no pressure of guests coming in an hour or rushing home from work," Kocet says.

Take advantage of that time (if your kids are running around you can always try to get them to help or keep it extra simple), and use cooking as a way to break up an otherwise monotonous day: Alissar has been cooking with her husband every night to mark the start of their evening. "We try to put our laptops away around 6pm, light a candle to transition into a new mood, and start cooking."


Your Instructor

Eek! I am sincerely so excited you welcomed me on your journey with your health. It's truly an honor and I trust this education will meet your expectations and leave you feeling more confident in your food choices.

I am a mom of two boys and live in Wisconsin. I love the four seasons (winter could be a little shorter. ), coffee all year round, and the cliche pumpkin latte in the fall!

I tend to be very analytical, which puts my passion for disease prevention on a pedestal. I, like you, just want to know what is healthy and what I should be feeding my family to prevent disease and live the best quality of life. Through a lot of time, research, and resources, I am confident in my mindset around food, my meal choices, and my relationship with eating. I am ready to help YOU fill in the gaps and eat confidently (no more dieting!).

Stuff you might care about:

I received my BS from UW-Stevens Point. In college I studied abroad in New Zealand and continued to travel after college. I went on to complete my (rigorous) Dietetic Internship through UW-Green Bay which had a leadership emphasis. I worked in a hospital as a clinical Dietitian and a renal Dietitian. I've also had the pleasure of teaching a year-long class to the community called Diabetes Prevention Program put on through the Marshfield clinic.


Cook it longer, not hotter

It takes some time and practice to find that line, and there’s not a one-size-fits-all approach, Fore said. But as a general rule, she likes to cook longer, not hotter. A good starting point in the oven is about 375, she said, ideally with the convection on. That basically turns your oven into a giant air fryer, she said, and makes the browning a little more even. On the stovetop it’s going to be medium-high. Once you get comfortable with the technique, she said, you can try higher heat. Experiment with your fats, too. While olive oil is lovely, duck fat is my secret weapon.

Want to level it up even further with sauces and dips? Start playing! A favorite for Fore is to serve charred radishes with miso just mix a teaspoon of miso paste with about a stick up butter and apply lavishly. I recently made a green goddess butter to slather on a pan of burnt vegetables. And nobody says they have to be relegated to a side dish. I recently charred everything in my crisper and dropped the whole pan’s worth into a hondashi coconut broth with fresh udon noodles for luscious vegetable-forward soup. A heap of burnt veggies can transform a run of the mill salad into the star of dinner. They can top a pizza or pasta, round out a curry, or bulk up a frittata.

But honestly, the beauty in a perfectly burnt vegetable is that it’s delicious on its own. I dare you to not stand at the stove popping them in your mouth the next time you burn your carrots.

Dana McMahan is a Louisville based freelancer who writes about food, bourbon, travel and home for several national outlets. Also a serial renovator and a whiskey enthusiast, she shares lots of food, drink, home (and dog) stories on Instagram.


Why You Should Show Kids Where Food Comes From

Many little ones do not meet the recommended amount of daily fruit and vegetables. A balanced plate with the nutrients children require gives their little bodies what it needs to fuel playtime. The problem is, how do you get kids to eat all these wonderful nutrients if they’re picky eaters?

We asked Caroline Weeks, a pediatric registered dietician nutritionist, if she had any suggestions on how to make picky eaters less fussy. She sent us this short video about how to raise adventurous eaters. One of Caroline’s tips is to involve children in the meal creation process to increase the chance that they’ll try new foods. The trick is showing them where food comes from.

Where to start? Take your little love into the garden, have them help with meal planning, and tell them to wash their hands because they’ve been promoted to sous chef.

Kids in the Garden

What better way to show your child where food comes from than to start at the source? Growing a garden together is a healthy, fun activity with fresh produce as the result of a little hard work.

Younger children need supervision, but they can help water, harvest produce, and plant seeds (or even just play and dig around in the dirt as a starting point!). Older children can dig, plant, mulch, prune, harvest, weed, gather seeds, and more



How Gardening Helps a Picky Eater

Watching their hard work turn into edible food is exciting for your little bub. Seeds or seedlings, turn plain soil into peas, pumpkins, tomatoes, zucchini, beets, and more. Caring for these plants makes them more invested in the end result. Growing their own food makes them feel proud, and they’re more likely to enjoy the fruits of their labor.

Other Benefits of Gardening with Kids

Not only is gardening a great way to keep kids busy, but it helps develop other lifelong skills too. Kids learn about science and nature while growing for their own food. It also teaches them patience and resourcefulness. Knowing that you can grow your own food rather than buy it at the grocery store is really cool!

Meal Planning with Kids

Nominate your little one as your household helper and have them get involved with food and menu tasks. Giving kids a bit of say when it comes to planning meals empowers them. Try to incorporate some of their favorite fruits, veggies, or preferred meals throughout the week to encourage their enthusiasm.

How Meal Planning Helps a Picky Eater

When children have a say (even a little one) in what’s put in front of them, they’re more likely to become more adventurous eaters. Involving them in meal planning and grocery shopping helps them feel like they have an important job, and this responsibility may encourage them to try more food.

Other Benefits of Shopping and Meal Planning with Kids

At the grocery store, you can introduce your child to new food items. If they seem dubious about parsnips, bring some home and look up parsnip recipes together. There are plenty of child-friendly websites and cookbooks that have pictures that may appeal to a child’s palate.

When children help with shopping, they learn about different food groups, how to choose quality produce, understand the cost of items, plan balanced meals, and other life skills. It connects the dots for them between the food at the grocery store and what’s on their plates.


Kids in the Kitchen

It’s never too early to have your little one in the kitchen. Even babies benefit from being around when mom and dad are cooking. Seeing and smelling what’s in the kitchen sets the stage for what kinds of foods they’ll be eating when they transition to solids.

Kitchen Jobs by Age

Safety in the kitchen is paramount and little ones should only do jobs that they are capable of without the danger of hot stoves or sharp knives. Use your judgement as to when they’re ready to take on more complex tasks.



Older children can take on some more advanced tasks. Get them to help with preheating the oven, stirring sauce on the stove (with supervision), measuring out ingredients, using an apple peeler, cracking eggs, sifting flour, and more.

How Being in the Kitchen Helps a Picky Eater

Simply being around new foods helps kids become more familiar and more willing to try new things—maybe not today, but perhaps the next time you cook with it.

Taking part in meal preparation can increase your little one’s appreciation for their food. When they experience the hard work that goes into cooking a meal, they recognize that there’s a lot more to it than a parent putting a plate in front of them. Helping make a meal and seeing family eat it gives them a sense of accomplishment and pride (especially if you tell them they did a fantastic job).

Other Benefits of Cooking with Kids

Cooking together is quality time that also helps children’s development. Motor skills get refined over time with some of the skills used in cooking, such as pouring, rolling, sprinkling, and mixing. Preparing food also teaches little ones about healthy eating, portion sizes, and planning. No matter how your little one helps with food, whether it’s in the garden, shopping for food, cooking in the kitchen, or all of the above, let them know how much you appreciate their help. A positive experience may make them more inclined to try new foods.

Breaking down the barriers of where food comes from encourages kids to eat food they may not want to try otherwise. Expanding their palate and introducing them to fresh and delicious food sets them up for a lifetime of successful and healthy eating.


How does your little one help you with food prep?
Tell us below in the comments.


What to Cook

Roast Vegetables

You know what you can do with any type of vegetable you wouldn’t eat raw, and some that you would? Toss it with olive oil and salt, drop it on a sheet pan, and roast it. The only important thing is not to crowd what you’re roasting, so every piece gets nice and crispy. I like to roast at 425 degrees. Don’t want to chop? Roast a potato or sweet potato whole.

Stir-Fry

Vegetables that don’t make sense for the oven, and even a few that do, are also great cooked super hot in a pan or wok. There are all sorts of ways to saute, and stir-frying is one of the best for achieving flavor, both in terms of hitting the food with tons of heat and making the pan sauce part of the dish. This is also a simple way to use up ground meat and leftover rice (fried rice!).

Greens

You will never be disappointed to have a batch of cooked greens in the fridge. “Greens” is a broad category, ranging from chard to kale to dandelion to bok choy they can be added to every type of meal for a shot of color and pleasant bitterness. There are a few basic ways to cook them:

  • For leafy greens, Lukas Volger’s recipe for braised greens from his new book, Start Simple, is great and versatile.
  • If your pantry is a bit better stocked, try the Grandbaby Cakes recipes for collard and mustard greens.
  • This LA Times story on greens mania from 1986 (!) has a variety of braising options (time to bring back creamed kale?).
  • World’s Best Braised Cabbage from Taste is not lying.
  • If you don’t have time to cook the greens, try Toni-Tipton Martin’s recipe for wilting them.

If you put an egg over roast vegetables or cooked greens, or drop it into soup, or plop it on top of rice, it becomes dinner. The two easiest ways to make the egg are to fry it up all crispy, or boil it until its yolk is still slightly soft. Cannelle et Vanille has an olive oil fried egg recipe from 2014, which likely helped kick off the trend. It’s a good one. The LA Times has two ways of looking at the ubiquitous jammy egg Bon Appetit’s recipe calls for an ice water bath, which is super useful for quick peeling.

I rely on a rice maker they can be pretty cheap and are usually easy to buy at grocery stores — at the moment I’m sure it’s much less predictable. If you can’t get a rice maker or don’t want one, it’s very possible to make rice on the stovetop. Also, rice in its creamy porridge form is another great platform for a meal or turning leftovers into a meal.

Beans

Cooking dried beans is maddeningly simple. The recipe can be as minimal as: Put the beans in a pot, glug a generous glug of fat on top, cover with water, add salt, and simmer for an hour or two. There’s a lot of tinkering and competing wisdom and differing culinary traditions behind this simple recipe, and it’s worth reading up. Warning: Not all these recipes agree with each other. Pick one that works for you. Or keep cycling between them and cross referencing, because that’s what I do. I’m sure having a clay pot is great I promise you don’t need one. Canned beans are always worth having around, and easy to doctor up.

Roast Chicken

Beautifully burnished birds have become fetish objects on restaurant menus, and wrangling a whole four- or five-pound carcass might feel like more trouble than it’s worth. But don’t let the $70 “for two” chickens of the past fool you a roast whole chicken is an economical leftovers machine much greater than any sum of chicken parts. There are perfect and less perfect ways to do it, but you don’t need a cast-iron pan or string for trussing or butter under the skin. You just need a chicken, some salt, and a hot, hot oven.

Can’t find whole chicken? Bone-in chicken thighs roast up even easier. Bonus: The chicken can be roasted in the same pan as hardier vegetables like potatoes or turnips.

Stock and Soup

Homemade stock is another dish that sounds intimidating but is dead simple and tastes so much better than canned. The only major investment is time. The recipes below call for a few more ingredients or using chicken wings (also great), if you can get them, but basic techniques here will work with whatever you have on hand, including only the picked-over husk of that chicken you roasted. Vegetarian stocks are easy to make with the root vegetables in your fridge or dried mushrooms. Pick up dried kombu, a type of seaweed, and bonito flakes at an Asian grocery store, and you can make dashi.

Now that you have stock, you have yet another way to use up that leftover chicken, beans, greens, rice, and whatever still needs cooking in your fridge. Clean-out-the-fridge soup is definitely a thing.

Pasta

There are many, many pasta recipes out there. The thing I wish someone had told me about pasta much sooner is how to sauce it. If you ever wondered why dumping some marinara sauce or butter on noodles always felt a little disappointing, it turns out there’s a very simple way to fix it! Toss the noodles hot in the sauce. Check out Serious Eats’ guide to saucing for more details.

Baking

I bought a box of brownie mix on a recent grocery store run, and I think you should too. That said, if you think baking from scratch will cheer you up, here are a few ways to get started.


Start a Cooking Club: Cook Up Some Frugal Fun

Disclaimer: This site contains affiliate links from which we receive a compensation (like Amazon for example). But they do not affect the opinions and recommendations of the authors.

Wise Bread is an independent, award-winning consumer publication established in 2006. Our finance columns have been reprinted on MSN, Yahoo Finance, US News, Business Insider, Money Magazine, and Time Magazine.

Like many news outlets our publication is supported by ad revenue from companies whose products appear on our site. This revenue may affect the location and order in which products appear. But revenue considerations do not impact the objectivity of our content. While our team has dedicated thousands of hours to research, we aren't able to cover every product in the marketplace.

For example, Wise Bread has partnerships with brands including, but not limited to, American Express, Bank of America, Capital One, Chase, Citi, Discover, and Amazon.

It's becoming a big trend in households across the nation to stop dining out and start eating at the dinner table. However, as growing families continue to race from play practice and soccer practice, their tendency to pull into a drive-thru is still strong simply because it is convenient. Parents today have less time to do domestic activities but as frugality is becoming a lifestyle, people are looking to change their ways.

While people have every intention of cooking from scratch and preparing more homemade, healthier meals, it may take some motivation to stay on task. That's why starting a community or family cooking club can be just the right incentive to get going. A cooking club is something like a book club or a frugal club, but instead of reading, why not trying cooking? Families and friends can get together once or twice a month and have some fun in the kitchen. There are many ways to be creative with this idea but the end result is the same: more quality time with family and friends, plus some great time-saving meals for weeks to come!

Here are some ideas that you can use as a springboard to coming up with your own cooking club.

Start by asking friends, family, and neighbors to find out who enjoys time spent in the kitchen. When you have a good list of people who are interested, start planning to host your first "open kitchen" Discuss different ideas people have for hosting a cooking party.

Send out invitations (cards, emails, or word-of-mouth). Ask those planning to attend to send over their favorite recipes that are freezer-friendly and cost-effective to make in bulk. Get the invites out early, as you'd have some planning to do. Keep in mind that you can only invite as many people as will fit comfortably in your kitchen.

As you receive the replies and recipes, make a list of the ingredients that is needed. You will also need to include other supplies such as freezer paper and bags, cooking utensils, pots, pans, cooking sprays, spices, and the like. When you have your list complete, check off the items you already have in stock and then pass along the list to the other invitees asking them to do the same. Remember that you will need to have enough ingredients to make dishes for each member. If you have 4 attendees, you'll need to be able to make 4 of every recipe.

When the list has been returned, you can either divide up the list of what is still needed among attendees or, as the hostess, you can get the items. Provide the attendees with the lists of who is to bring what, along with the party details.

Prepare to host the cooking soiree. You might want to some wine and hors d'oeuvres for your guests. Be sure your cooking and preparation areas are cleared, clean, and ready to go.

During the first club meeting, there will likely be different kinks to be worked out, but over time the club meetings will likely run themselves. A bit of investment may be required in the beginning but in time each members pantry will likely become stocked with all of the essentials and cost will be less of an issue. Perhaps the club would be willing to invest in a membership to Sam's Club or Costco and buy ingredients in bulk to start.

When everyone is ready to get cooking, select one recipe and everyone can pitch in to complete it. Some people can be designated to slice and dice. Others can be relegated to the stove. The point is to have fun and create family-friendly meals each member can wrap for the freezer and pop in the oven during a busy week.

As the club grows, ideas and creativity will likely grow too. There are many ideas that can come out of starting a cooking club but the best outcome will be time together, low-cost meals, and an incredible smelling kitchen!

Disclaimer: This site contains affiliate links from which we receive a compensation (like Amazon for example). But they do not affect the opinions and recommendations of the authors.

Wise Bread is an independent, award-winning consumer publication established in 2006. Our finance columns have been reprinted on MSN, Yahoo Finance, US News, Business Insider, Money Magazine, and Time Magazine.

Like many news outlets our publication is supported by ad revenue from companies whose products appear on our site. This revenue may affect the location and order in which products appear. But revenue considerations do not impact the objectivity of our content. While our team has dedicated thousands of hours to research, we aren't able to cover every product in the marketplace.

For example, Wise Bread has partnerships with brands including, but not limited to, American Express, Bank of America, Capital One, Chase, Citi, Discover, and Amazon.


Baking with Salt

Although most baking recipes call for a minimal amount of salt, you may think why even bother adding it. But salt isn’t added as a seasoning in baking, it’s added to enhance the color, the flavors, and to improve the texture of your baked goods.

Rate of Rise: In bread making, salt actually plays a very important role. Because salt kills yeast, it works to control the rate of the yeasts fermentation. If you didn’t add salt, when the dough is left to rise it could eventually spill up and over the sides of the pan -gluten free doughs do not have the same strength and structure (as wheat doughs) to allow the dough to rise straight up into a huge pillow. Instead they spread more than they lift which is why they can potentially spill up over the pan.

Color: Salt improves the appearance of dough and pastry, by giving the final product a deeper golden color. You can further deepen the color in those recipes that call for an egg or milk wash, by adding a pinch of salt in the wash you use to brush over the dough or pastry before it’s baked.

Texture: Gluten free flours have a very low protein content in comparison to wheat flour. Salt works to strengthen the proteins in the gluten free flours and allows air pockets to form (and most importantly be maintained, thus rising), which creates a light and delicate crumb – instead of falling flat which would make a dense crumb.


Why You Should Always Preheat Your Oven When Baking

Unless you’re a serious baker or chef, you may have wondered at some point whether pre-heating your oven is actually necessary—especially when you’re in a rush to get food on the table. Well, it is. Here are a couple reasons why.

To the untrained eye, pre-heating an oven can seem like a waste of time and energy. Those chocolate chip cookies will bake eventually, right? So why not just put them in as soon as you turn on your oven? Alice Medrich at Food52 explains why:

Time and temperature affect the texture and flavor of baked goods, and starting in a cold oven changes both of those variables. The fine crumb or flakey, layered texture of cookies, cakes and pie crusts comes the expansion of trapped air and/or moisture in these batters and doughs (along with chemical leaveners such as baking soda or powder or yeast). And that expansion is produced by heat. Many batters and doughs require a push—a good hit of heat at the beginning—for optimal rise, texture, and browning (and remember browning is flavor).

When you give your baked goods a cold start, cookies will turn out hard and dry, pastries will be pale and crunchy (not flaky), pizza crust won’t be crispy and chewy, and cakes will have a weird, tough layer at the bottom. Besides, sticking baked goods in the oven while it’s preheating only extends cooking times, so you’re not actually saving time or energy anyway. Some recipes do, however, call for cold starts, but they will be very explicit about that in the instructions. So, no matter how much of a rush you’re in, preheating is essential.

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Why You Should Pound Chicken Breasts Before Cooking Them

Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavorless on one end, and dry and charred on the other.

This is part of The Grown Up Kitchen , Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that may be missing in your home chef education.

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But you don’t have to be resigned to this fate. All you need to do is show that breast who’s boss with a bit of a pounding. Pounding a chicken breast is quite easy, and it has a many advantages. A piece of meat with a uniform thickness is going to cook much more evenly, and a thinner piece of meat is going to cook much more quickly. You’re also mechanically tenderizing the meat, which is kind of like a mamma bird pre-chewing baby bird’s food, only much less gross. This means you’re going to get juicier, tastier chicken on the table faster, which is the best of all possible outcomes. (Also, flatter chicken makes for better chicken sandwiches, and chicken sandwiches are very important.)


Baking is a science. And it follows the same basic rules: if you follow this formula you will get this result. We all have to start somewhere and trust me when I say that there will be a couple of flops. But don't give up! Start with some basic cakes, then work your way up to the more complicated things.

It gives you a chance to tap into your creative side and getting your hands goopy and messy is oddly satisfying. You can decorate your masterpieces however you want and when everything is done you can stand in the middle of your kitchen with your hands on you hips with a triumphant smile on your face. Until you look at the state of your kitchen.


Watch the video: Ταξιδεύοντας Με Την Κουζίνα -2η σεζόν -Έδεσσα- Άγιος Αθανάσιος Full (June 2022).


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