Kitchen Gadgets Buying Guide

Buying kitchen gadgets requires great care and attention. There are many online stores that sell supposedly amazing tools to help you be more efficient in your kitchen. However, the vast majority of these tools will fail to live up to your expectations. In order to avoid deception, you should try to gather as much information as you can about the items on your shortlist and to purchase them from trustworthy suppliers.

Whenever you learn about a new kitchen utensil or gadget that might improve your productivity, you have to estimate whether you’re going to use it very often, often, or only rarely. If the device you want is going to become a staple in your kitchen, and you’re going to use it multiple times per week, do yourself a favor and invest in a high-quality brand. Don’t go for cheap replicas, as they aren’t too durable, so they will break rather quickly. If, on the contrary, you are attracted to a gadget, but you think you’re going to use it only a few times per year, on special occasions, you may choose a less expensive one. Nonetheless, stay away from deals that look too good to be true, because they are probably just scams. If you can afford it, you should go for top-notch quality even when it comes about stuff you won’t use too frequently.

Before buying a new device, make sure there’s enough place in your kitchen to store it when not in use. If all your kitchen cabinets, shelves, and counters are packed with stuff, chances are you’re going to feel overwhelmed and lose your interest in cooking. Food preparation in a kitchen full of stuff is never pleasurable, so you may end up eating out way more than you’d like. If all things you buy have their own proper storage space, you’re going to feel good about your home and your kitchen, so you’ll be more prone to trying new food recipes to impress your family and your friends.

If you always think twice before buying a new kitchen gadget, and you search for user ratings and reviews, you have great chances to get something that’s really going to be useful and durable, a reliable tool to help you cook faster and better. Life is better when we put modern technology to good use, so don’t be afraid to experiment with new tools and gadgets in your kitchen.

Learning How to Cook Edamame

Learning how to cook edamame is easy. This simple dish is a delicious and healthy snack made from baby green soybeans. It can also be made into vegetable dishes, soups, and even dips. Edamame is commonly found in Asian restaurants and Sushi bars but can be purchased and prepared more locally. Soybeans are very healthy; they contain omega fatty acids, folic acid, dietary fiber, iron, vitamin C, vitamin A, and protein while remaining low in calories and sugars. There is even some evidence that soy products have beneficial health effects such as controlling both good and bad levels of cholesterol, reducing kidney and liver damage in patients with diabetes, providing the body with natural defenses against cancer and heart disease as well as anti-inflammatory properties. Edamame is a great substitute for sources of protein that have high levels of cholesterol and saturated fat and provides the body with quality nutrients.

Buying or Growing Edamame

Preparing edamame starts with finding the right ingredients. Green soybeans can be grown in your indoor or outdoor garden, or they can be purchased from the local store. Frozen varieties are available with the pods or just the seeds. These varieties may also be precooked. The pods make a great snack food or side dish, while the seeds are more commonly used in recipes. You may also choose to look for fresh green soybeans, depending on your grocer or health food store’s availability. Younger beans will have a better taste, and these soybeans should be picked before they fully ripen. Once the plant ripens it often becomes hard to the touch. The soybeans will be easy to pick, simply snap the small twig that holds then on the plant. This twig or stem can be cut off before the cooking process begins.

Cooking Edamame

Traditionally, edamame is a boiled dish. The choice of seasonings for an edamame dish will depend on the chef’s personal tastes. Some of the most common forms of seasonings used are salt, Jiuzao (fermented rice wine seasoning), all-spice and Sichuan pepper. Adding a light bit of salt to the boiling water before adding the soybeans is a tasty and healthful way to prepare this dish. Most people find that the soybeans have a nice taste on their own and only require a small amount of seasoning to be enjoyed as a snack. Feel free to be creative when preparing this dish. The water should be boiling when the soybeans are added. It is important to cook edamame for the right amount of time. Fresh soybeans should be boiled for about 5 minutes so that they are firm in texture but not mushy. Until you determine the right amount of cooking time, it may be wise to boil a test batch of one or two soybeans. Frozen beans may be boiled for about 5 minutes as well. Drain the finished pods in a colander.

Deciding how to cook edamame depends solely on your tastes. Try adding other seasonings or flavors. Once the beans have been boiled, they can then be served directly to the table. Some chefs may wish to let the entrée cool some before serving it. Again, this is based on the chef’s discretion. The seeds can be eaten directly from the pods, just squeeze the pods and push the seeds into your mouth.

Edamame can also be used in a variety of other dishes. It makes an excellent addition to soups, casseroles, salads, stews, and dips. You can also substitute other forms of beans in a recipe with green soybeans to create a healthier dish. For example, green soybeans can be substitutes for other forms of beans in salads or casseroles, and even be used in salsa dishes.

A Beginner’s Guide to Preparing and Cooking Lobster

Cooking lobster is a task not destined for the faint of heart. Unfortunately, the easiest and most flavorful way to cook lobster is by cooking it while it is alive. This may sound barbaric to some, but at the end of the day the only way to achieve the perfect tasting, succulent lobster is to cook it from fresh. Beginning the cooking process while the lobster is alive is as fresh as one can get! If you think you’ve got what it takes to cook a lobster yourself, then whip out your apron and get ready because we’re going to delve into a step by step guide for cooking lobster.

Choosing the Lobster

The truth is that there is no great secret to choosing a live lobster. It all boils down to one’s preferences. Factors such as a lobster’s gender, age, and shell type are the most influential things to consider when choosing the lobster as they can have quite an impact on the overall flavor. Female lobsters usually have a wider tail than males which is where most of the meat is found. This is why many people prefer them. The best way to tell the gender is to lift the tail and inspect the “swimmerets”. On a male, the swimmerets are hard, while a females will be softer and slightly hairy.

When it comes to determining how old a lobster is, the only way researchers can think to do so is to go by the lobster’s size. –And even this practice is merely a theory, as researchers simply can’t think of any other reliable method to determine the lobster’s age. The best method is to hunt for the smaller—or younger—ones. The younger the lobster, the more tender the meat will be!

Lobsters’ shells come in two varieties: hard and soft. The type of shell a lobster has really doesn’t have any bearing on the quality of the meat. Hard-shelled lobsters don’t require delicate handling during shipping, but a hard shell can make the cooking process take a little longer. Soft-shelled lobsters are said to have sweeter meat and cook very easily, although they do risk a higher chance of cracking if they are handled too roughly.

Preparing the Lobster

Lobsters should be stored in the refrigerator or cool place (below 40 degrees F) until it is time to cook them. The lobster should also be eaten within 24 hours from the time of purchase for maximum freshness. At this point, you’ll probably be eyeing the rubber bands around the lobster’s claws, wondering if you should remove them or not. While it is perfectly okay to cook the lobster with the rubber bands on, it can influence a bit of a rubbery taste in the meat. If you are feeling brave, go ahead and snip the rubber bands as quickly as possible before cooking the lobster.

Cooking the Lobster

Most people agree that steaming is the best way to go about cooking lobster because it retains the most flavors and juices of the meat. Boiling is a super-easy method, but the water can easily breech the shell and cause a loss of flavor. Baking has the opposite effect where the meat can easily become dried out and rubbery.

To steam the lobster, you will need a large, deep pot filled with about an inch of water. Sprinkle a little bit of salt in the bottom and bring the water to a boil. Once you have a rolling boil going, you can snip the rubber bands from the lobster’s claws (if you decide to), then place the lobster head-first directly into the pot. Cover with a lid immediately. The cooking time varies depending on the weight of the lobster. A lobster weighing between 1 and 1 ¼ pounds should cook for 10 – 12 minutes, 1 ¼ to 2 lbs should cook for 12 – 18 minutes, 2 – 3 pounds should cook for 18 – 25 minutes, and 6 – 7 pounds should cook for 40 – 60 minutes. After removing the lid, you should see a nice bright red lobster waiting to be served!

Low Cholesterol Cooking

When people decide to lower the cholesterol intakes in their diets, the biggest problem they face is with choosing the right types of food. At least this is what they think is the biggest problem. The truth, however, is that choosing a low cholesterol food is pretty straightforward. It is the cooking of this food that needs to be monitored. When people get used to a certain way of cooking, they tend to stick to the same style regardless of the type of food. For instance, a family who has been using large amounts of oil in their daily dishes will continue using the same quantities of oil even after deciding to cut down on low cholesterol foods. The point of consuming low cholesterol food is to reduce the overall cholesterol intake. However, if low cholesterol food is prepared with high quantities of fats and oils, it is no longer low cholesterol food.

When switching to a low cholesterol diet, it is crucial to master the art of low cholesterol cooking. While it sounds complicated, a few simple tips can sort it out. When preparing dishes of vegetables of foods, low cholesterol cooking calls for methods such as steaming or grilling instead of sautéing the vegetables with saturated fats like butter or oil. If the flavor of fat is a must, they should be limited as much as possible. Instead of the flavor of fats or oils, it is also a good idea to substitute them with spices and herbs for extra flavor, a good habit for low cholesterol cooking. The spices and herbs will also be a change to an otherwise routine dish.

When cooking meats, too, many people tend to add lots of oils with claims of additional flavor. Meats have their own flavors, which should be enjoyed, instead of adding large amounts of fat, destroying the original flavor of the meat and training the palate for a greasier diet. Meats are best grilled or baked. Frying is the least favorable for low cholesterol cooking. Opting for seafood more during the week can cut down some serious calories. Using seafood is one of the best practices of low cholesterol cooking. Fish, in particular, contains Omega-3 fats, which are extremely beneficial to the body.

Many people switching to low cholesterol diets crave desserts which have high contents of bad cholesterol. However, this does not have to be the case for deserts. Using low cholesterol cooking techniques, it is possible to prepare desserts that are healthy. Using fruits is a good replacement for rich chocolates and creams used in high cholesterol desserts. Fruit salads are one of the healthiest desserts when it comes to low cholesterol cooking. Also, it is best to use fruits themselves instead of canned preserves and such.