Posts Tagged ‘kitchen tip’

Tuesday’s Tip with The Kitchen Whisperer – Using Fruit and Chocolate Chips in Cake

Love to bake cakes, muffins and cupcakes but hate it when you add fruit or chocolate chips to the batter only to have them fall to the bottom of the dessert? Find out on today’s Tuesday’s Tip with The Kitchen Whisperer the bakery secret to prevent it from falling!

So you picked the perfect basket of blueberries or bought the most amazing chocolate chips. Your stomach is grumbling at the thought of those luscious items in your best cake or muffin. You whip up the batter (while sneaking a few tastes for yourself). You add in those luscious berries or sinful chocolate chips being ever-so-careful not to crush them or break them. You hold your breath as you put the pan into the oven and then you sit there, staring at the oven door silently willing time go faster just so you can eat the end result. You pull it out of the oven and the smell just consumes you but you wait till they cool as you know better. Finally, it’s time to cut it and <insert failure sound> all of those gorgeous berries you cradled so lovingly, all of those sinful chips all fell to the bottom of the dessert leaving you with nothing more than a layer of disappointment.

Has this happened to you? Yeah, me too. Sucks, huh? Oh sure I’ll still eat the dessert but to be honest, the flavor isn’t quite the same. You get too much of fruit or chocolate (though let’s be real, is there ever a thing of too much chocolate?) in one bite and none in the other. The ratio of cake/muffin to mix-in is way off. Plus to be honest, if it’s muffin or cake you’ll end up with a soggy bottom from the fruit. And let’s be real here, no one wants a soggy bottom! But today I have a super simple trick to help you fix this and prevent it in the future!
No more falling mix-ins with this tip!

Tuesday’s Tip with The Kitchen Whisperer – The Secret to Super Creamy Hummus

Hummus is to be creamy, decadent and just smooth like velvet. Find out the secret on how to make super creamy hummus at home on today’s Tuesday’s Tip with The Kitchen Whisperer!

Hummus is one of those foods where I’m not really sure how to classify it. It’s a condiment, a dip, a spread, a main dish all rolled up in a beautiful bowl of creamy goodness. It’s savory, spicy, sweet and delicate. However, one thing it always is is super creamy. Now I’ve had store-bought and homemade that is not-so creamy. For the longest time I thought that was normal.

But it wasn’t until I visited this one Lebanese restaurant and ordered my first dish of Beef Shawarma. This dish was amazing (well minus the pickled veggies – not my thing) and it came with a dish of the most amazing hummus I’ve ever had in my life. This hummus was so incredibly creamy and light. It literally was smooth as butter.

We’d go there every week for months and every week I’d beg them to share their secret on how to make it. Finally the one day I took in a batch that I made and asked for their help. I shared how I made it and I guess they could see the determination in my eyes to want to learn. It was then they took me back to their kitchen and shared their secrets.

Once you learn this trick you’ll be making hummus weekly!

Tuesday’s Tip with The Kitchen Whisperer – How to Clean Collard Greens

On this week’s edition of Tuesday’s Tip with The Kitchen Whisperer learn how gravity is your friend when it comes to getting all the grit out of collard greens. Don’t grit ruin your dish. Cleaning greens are easier than you think!

Collard greens are not something I grew up on and honestly, I didn’t hear of them until I was in college. It’s funny as I grew up living on 41 acres growing almost all of our own produce but that’s one thing we never had. My first introduction to greens was, I’m almost embarrassed to admit, but in my college cafeteria. They were having a spring cookout and that was one of the side dishes they offered. Now full disclosure I didn’t grab it on purpose but rather it was put on my plate by the server. And yes, knowing me it was the last thing I tried on my plate as I pushed this funky green soft veggie around. My one girlfriend sitting with me finally said “Oh dear Lord Lori just try it. It’s greens with bacon. It’s really good.”

Bacon?  Did she say bacon?  That was all I needed to hear, to be honest. I took a small bite and immediately I was like “WHOA!  What is this stuff and where has it been my entire life???” It was luscious, rich and so good.

After that, every time greens were offered as an option I would get them…until that one fateful order. So you know how when you go to the beach you take a cooler full of food (we’ll say sandwiches). You keep the lid closed, lie out, frolic in the water and then set down to have some lunch. You take a big bite into your sandwich and you immediately make that face. Your eyes get all big and you kind of stop mid-chew. You’re not sure if you should just chew real fast and swallow or spit it out.  Oh, the sandwich is great but something there’s sand in it. Not sure how it happens but it does. That know-that-sensation-anywhere grit/grate against your teeth. Yeah, I had that experience with greens. It was like I bit into a clump of sand. It was delicious but that feeling of sand on my teeth just threw me for a loop.

So what caused this?  Simple – improper cleaning of the greens. And that’s what we’re talking about today. Clean your greens people as no one like sand!

You want to sink your teeth into deliciousness, not sand

Tuesday’s Tip with The Kitchen Whisperer – Why you really should rest meat after cooking

We’ve all been taught ‘let the meat rest after cooking’ but do you know the reasons why?  I’ll explain why it’s so important and what happens when you don’t on today’s Tuesday’s Tip with The Kitchen Whisperer!

So almost every recipe/cooking show/cook book/neighbor/co worker will tell you “let the meat rest after it’s done cooking before you cut it” but do you know why?  And you’ve probably heard it’s because the juices will flow out and you’ll get a tough piece of meat. For many that’s good enough reason to listen (and a smart reason) but for some; i.e., the nerds like me, I need to ask ‘but why??? Why does that happen?’ I can’t help it, it’s the engineer in me. I over analyze things to death. Trust me, ask Mr. Fantabulous or any of my past boyfriends. That’s honestly my biggest flaw. The way my mind works, I’ve been told, is scary. It’s complicated. I will solve a problem in often some of the most difficult ways. I’m the girl who will take the long way because I will analyze the best outcome of both scenarios, the pros and cons and then make an intelligent, informed decision.

HOWEVER that can be daunting so I don’t do it on everything. Please if that were the case I’d never get dressed, would fret over my hair and probably starve. LOL No I tend to only do it when I want to know ‘Why something works that way/doesn’t work?’ But to be honest, to me I see it as a positive thing as it’s made me aware of things and has always driven my thirst for knowledge. Anyway, back to resting meat.

So you’ve found the perfect steak of all steaks. We’re talking a Fred Flintstone® type of steak. You tenderize it, season it and give it the love it needs. You cook it in the most perfect way (i.e., my most requested Steak Recipe) but you fail to read the last line of the rest and let it rest for a few minutes before cutting. You immediately slice into and and on your plate is a pool of beef juice. That gorgeous steak has gone from super juicy to dry and tough in a single slice

And now I want steak!

Tuesday’s Tip with The Kitchen Whisperer – Making Heavy Cream at Home

Never run out of heavy cream again with this make your own kitchen tip!  It’s seriously one of my top fav tips ever!

OMG people have I got a killer Tuesday’s Tip for you today! So unless you’re well me, most folks never have a quart or so of heavy cream in their fridge at all times. However the other day the unthinkable happened… I ran out AND I needed some. Now there are certain things in my house I should never run out of:

♥ bacon
♥ flour
♥ sugar
♥ salt
♥ milk
♥ heavy cream

Now I’m sure your first thought is ‘what about butter?’ Well have you ever over-whipped cream?  You end up with butter. So the back-end story… as you all know Friday nights are pizza night in my house.  Well I made the “mistake” the one night making one of my creamy strawberry milk shakes. One of the key ingredients in this thing is just a few Tbl of heavy cream.  Oh no, these are not healthy in any way but dear Jesus they are epic. So with his pizza he asked for another shake (healthy, not!). As I was prepping it and went to put some cream in with the milk I saw I was out.  Like my stash fridge was missing some.  You can make it with out buuuuuuuuuut it’s not as creamy.

I made him his without and as he was drinking it he said “this is good it doesn’t taste like your usual ones. It’s not as creamy.” So the next morning I went out shopping and wouldn’t you know it, even though I had heavy cream on my list I forgot to pick it up. Annnnnnnnnd that night for his snack he wanted another shake (why this man does not get fat is beyond me but I seriously am uber jealous over his metabolism!). So I had to think fast.
This is ridiculously awesome!

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