Lily
Beef cheek is an inexpensive cut that is perfect for braising and slow-cooking. A cow’s cheek and jaw muscles are heavily used which makes them rather tough with a lot of sinew if they are not cooked low and slow. It can be hard to find beef cheeks if you don’t live near a speciality … Read more
Making a recipe calling for coffee extract and don’t have any on hand? Don’t worry– there are several easy and convienent ways to get a coffee extract substitute. All you need is some ground coffee or whole beans and you can impart a rich coffee flavor on any culinary creation. If you’re short on time, … Read more
If you’re new to cooking with traditional animal fats, you might hear the words suet and tallow thrown around frequently, and often seemingly interchangeably. But, they are really not the same thing, and they actually refer to fat in different stages of processing. Fat is called suet being its rendered while tallow is the name … Read more
Cubanelle peppers are considered a sweet pepper, although they have a little heat. Cubanelle peppers are also called Italian Frying Peppers, because they are often eaten fried in oil. They are usually light green or yellow. Cubanelle peppers have 0-1,000 Scoville Heat Units, so when selecting a substitute for this hard-to-find pepper, it’s important to … Read more
Calabrian chili is a staple of Italian cooking and a truly unique spicy pepper. It comes from the Calabria region of southern Italy, and can often be found jarred in oil, pickled or dried. It has a wonderfully unique spicy, fruity and taste that doesn’t overpower dishes. The Calabrian chili pepper is a rusty red … Read more
The short answer: no, you cannot be certain that vintage corelle is lead-free. It’s a little more complicated, though. Corelle is known to produce Vitrelle multilayer glass tableware that is currently lead-free. However, it was not certified lead free until 2005, and dishware produced before then may have very small amounts of lead present, particularly … Read more
Cucumber usually brings moisture and crunch to a dish. Whether you’re out of cucumber or you just don’t like them, all of the options below serve as a great cucumber substitute. The key is that they mimic the water content, crispness, and sometimes, even color of cucumber. Basically, these replacements are great if you just … Read more
In a pinch and need an oxtail substitute? These cuts listed below will be great replacements for recipes that call for gelatinous, melt-in-your-mouth, slow cooked oxtail. All of these choices are typically low-and-slow stew cuts that have bones and connective tissue filled with fat and collagen that will add a similar richness to your recipe … Read more
A new Wusthof knife or knife set can be an intimidating purchase. Prices run into the hundreds of dollars and there’s an endless amount of technical jargon to wade through. But a quality chef’s knife can be a once in a lifetime purchase if done right. In the end, it really comes down to a … Read more
When looking into buying a cast iron pan, you might notice that some cast iron pans have a very smooth and polished surface, while others are rough. Manufacturers usually don’t really mention this difference as a significant feature. Read below to learn the lowdown on smooth vs rough cast iron. Why are some smooth and … Read more