Droolin' Dog News: #Cooking

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Monday, July 26, 2021

How to Cook Frozen Shrimp

A bag of frozen shrimp can be a lifesaver come dinnertime. If not properly prepared, however, your favorite seafood dishes can easily turn into a bland, watery mess. The key to cooking with frozen shrimp is to give them plenty of time to thaw before combining them with other ingredients. Once all the excess liquid has been released, you can throw your shrimp into a pot of boiling water, sizzling skillet, or preheated oven and cook them to perfection.

[Edit]Steps

[Edit]Thawing Frozen Shrimp

Pick up a bag of peeled, deveined shrimp. Starting with shrimp that have already been peeled and deveined will help you cut down on your prep time. If you prefer, you can also buy whole shrimp and peel them yourself later. Either way, all you’ll have to do to get them ready for the pot, oven, or skillet is thaw them out.^[1]
- While shopping for frozen shrimp, check each package for a symbol reading “IQF,” which stands for “Individually Quick Frozen.” This means each shrimp has been frozen separately, which reduces clumping and improves flavor and texture.
- It’s important that your shrimp be deveined. It’s practically impossible to devein shrimp while they’re still frozen or after they’ve been cooked, and it will take much longer if you wait until after they’ve thawed.^[2]
Place the shrimp in a colander or wire strainer. Snip open the bag and shake out the frozen shrimp into your colander or strainer. To ensure that your shrimp defrost as quickly as possible, be sure to break up any large chunks that have frozen together.^[3]
- If you don’t have a colander or strainer, try leaving the bag sealed and running some cool water over it in the sink to thaw it. It’s time-consuming, but it will get the job done.
- You can also place the exact amount of shrimp you want to cook in a separate resealable plastic bag before continuing if you don’t want to prepare the entire bag at once.
Submerge the colander or strainer in a bowl of cool water. Lower the colander into the bowl, making sure it fits comfortably and the water covers the shrimp entirely. Allow the shrimp to sit for 10-15 minutes, or until the last of the ice has melted.^[4]
- To speed up the thawing process, leave a small stream of fresh water trickling into the bowl to continually replace the water that’s grown cold.^[5]
Transfer the thawed shrimp to a layer of folded paper towels. Remove the colander or strainer and shake it a few times to get rid of excess water, then pour the shrimp out on top of the paper towels. Fold one half of the absorbent pad over or use a separate towel to gently blot the shrimp and soak up any remaining moisture.^[6]
- There should be no visible ice crystals or standing water on the surface of the shrimp when you’re done.
Heat the shrimp briefly to release any remaining liquid (optional). Add your thawed shrimp to a dry nonstick pan or pot of boiling water over high heat and cook them for roughly 2-3 minutes, or until they just turn opaque. The heat will cause the shrimp to shrink slightly, essentially wringing every last bit of unwanted moisture out of them.^[7]
- While it’s not necessary to give your shrimp a preliminary warmup, it can be a useful step if you want to make sure they don’t make the dish you’re preparing soggy.

[Edit]Boiling Your Shrimp

Fill a large pot 3/4 of the way up with water. Leave at the top of the pot to give the water plenty of room to rise as it reaches a boil. Be sure to choose a piece of cookware that’s roomy enough to hold all the shrimp you plan on cooking, along with your water. Your shrimp shouldn’t take up more than about 1/4 of the pot’s total volume.^[8]
- To save yourself some time, let your tap run until it’s as hot as it can get before you begin filling your pot to increase the starting temperature of your water.
- If you boiled your frozen shrimp to finish thawing them, you can skip straight to cooking them in the same water.
Bring your water to a high boil. Position the pot on one of your stove’s central burners and turn it on to medium-high heat. When the water begins to bubble steadily, it will be time to put in your shrimp.^[9]
- Adding the shrimp before your water reaches a boil can lower its temperature, causing the shrimp to take longer to cook and leaving it rubbery as a result.
Add whole spices and other flavorings to your cooking liquid (optional). Sprinkle a generous amount of kosher salt into your pot to help season the shrimp. Then, throw in any other ingredients you want to use. For of shrimp, you might include 2-3 teaspoons (10-14 g) of cloves or peppercorns, or squeeze and drop in half of a lemon.^[10]
- Fresh herbs like parsley, thyme, or cilantro can also be used to impart zesty, pungent, and savory notes.
- Let your flavorings simmer for about 5 minutes in order to bring out their full flavor.
Boil your shrimp for 2-7 minutes, or until they begin to float. Smaller shrimp will typically only need to cook for 2-3 minutes, while larger ones may need closer to 5. Watch closely for a few shrimp to begin bobbing to the surface of the pot—this is a good sign that they’re done.^[11]
- Stir your shrimp periodically as they boil to make sure they all heat evenly.
- There’s no need to wait for all of your shrimp to float. Once you notice a half a dozen or so pop up, it will be safe to take them off the stove.
Drain your boiled shrimp thoroughly in a colander or wire strainer. Switch off the stove and use a pair of potholders or oven mitts to carefully lift the pot off of the burner. Pour the shrimp out into your colander or strainer, then give it a couple shakes to remove excess water.^[12]
- If you’re making shrimp cocktail or plan on reheating your shrimp later, plunge them into an ice bath for a few seconds, then drain them again. This will prevent them from overcooking accidentally.^[13]
- For maximum flavor, serve your boiled shrimp hot with melted butter and a dash of Old Bay Seasoning.
- If you end up with uneaten shrimp, transfer them to an airtight storage container and stick them in the refrigerator. They should keep for up to 3 days.^[14]

[Edit]Broiling Your Shrimp in the Oven

Preheat your oven’s broiler. Set the broiler to high heat and give it at least 8-10 minutes to reach its top temperature—it needs to be nice and hot in order to give your shrimp a perfect crispy exterior. While it’s warming up, you can finish getting your shrimp ready.^[15]
- You can also use a conventional bake or convection setting at around , though broiling your shrimp will improve their texture and help them cook faster.^[16]
Toss your shrimp in dry spices for a burst of added flavor. Mix up a quick seasoning blend using 3/4 of a teaspoon of kosher salt, 1/2 of a teaspoon of garlic powder and paprika, and 1/4 of a teaspoon each of cracked black pepper, cayenne pepper, and oregano. Stir your spices together in a large mixing bowl, then add your shrimp and toss them until they’re evenly coated.^[17]
- Lemon pepper is another popular seasoning choice for broiled shrimp and similar seafood dishes.
- The quantities of spices listed here should be just right for about of shrimp. If you’re preparing more or less, adjust your proportions accordingly.
Spread out your thawed shrimp on a nonstick baking sheet. Arrange the shrimp in a single layer so that there’s about of space between each. Make sure none of them are covering or overlapping the others.^[18]
- Giving your shrimp some room to breathe will help them cook faster and more consistently.
- Use a baking sheet or broiler pan with raised edges to prevent the shrimp from sliding off.
Broil the shrimp for 5-8 minutes, or to the desired doneness. Slide the pan onto the upper rack of your oven directly beneath the broiler, then close the door. Your shrimp won’t take long at all to cook through, especially under the intense heat of the broiler.^[19]
- You’ll know your shrimp are done when they turn a pale pink color, with a small amount of visible browning around the edges.^[20]
- If your oven has a light inside, switch it on so you can keep an eye on your shrimp as they cook.
Remove your shrimp safely from the oven using an oven mitt. Once your shrimp are done, open the oven, reach inside, and carefully take hold of the baking sheet. Rest the baking sheet on a nearby stove, countertop, or other heat safe surface to cool.
- Allow your shrimp to cool for 2-3 minutes before serving them up. Avoid handling the baking sheet in the meantime, as it will be extremely hot.
- Place your leftovers in an airtight container and put them in the refrigerator, where they’ll stay fresh for about 3 days.^[21]

[Edit]Sautéing Your Shrimp

Heat of oil or butter in a large skillet. Tilt the skillet in all different directions as it warms up to make sure your cooking surface is evenly coated. Wait for the oil to begin shimmering slightly before adding your shrimp.^[22]
- For best results, choose an oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil.^[23]
- Be careful not to let your skillet get too hot, especially if you’re using butter. Doing so could cause your cooking fat to scorch, resulting in a burnt, acrid taste.
- You’ll have the easiest time sautéing of shrimp at a time.
Add garlic or other aromatics to your oil for additional flavor. If you like, you can throw of minced garlic, sliced white onion, chopped parsley or shallots, or lemon zest into your skillet as it heats up. Cook your chosen ingredients until they just begin to soften and turn translucent.^[24]
- Be careful not to overcook your aromatics, or they could cause your shrimp to taste burnt. They’ll most likely only need about 30-45 seconds in the skillet.
Add your shrimp to the skillet and sauté them for 4-5 minutes. They’ll begin sizzling as soon as they touch the hot cooking surface. Keep the pan moving or stir the shrimp constantly to make sure they heat evenly. In a few short minutes, your shrimp will take on a soft pinkish-white color and a slightly crispy outer texture.^[25]
- Feel free to dust your shrimp with about 1/2 of a teaspoon each of salt, pepper, chili powder, curry spice, and cayenne pepper at this point, or season them to your own personal taste.^[26]
- Shrimp cook quickly, so make sure you don’t walk away and leave the skillet unattended, or they could burn.
Let your shrimp cool for 1-2 minutes before eating them. The shrimp will be hot when they first come out of the skillet. As difficult as it may be, try to hold off on eating them until they’ve had time to cool to a safe temperature. Enjoy!
- Finish your sautéed shrimp with a drizzle of melted butter or a sprinkle of freshly-minced savory herbs, such as parsley, cilantro, or dill.^[27]
- Refrigerate your leftovers in an airtight container and try to consume them within 2-3 days.

[Edit]Video

[Edit]Tips

Keep a couple bags of frozen shrimp on hand at all times so you’ll always be able to whip up a delicious meal in a pinch.
One of the best things about frozen shrimp is it takes them a long time to go bad. When properly stored, they should keep for up to a year!^[28]

[Edit]Warnings

It’s not safe to consume frozen shrimp (or any kind of shrimp, for that matter) if you suffer from a shellfish allergy.^[29]

[Edit]Things You’ll Need

[Edit]Thawing Frozen Shrimp

Colander or wire strainer
Paper towels
Nonstick pot or pan (optional)

[Edit]Boiling Your Shrimp

Large pot
Wooden spoon
Colander or wire strainer
Potholders
Large bowl for ice bath (optional)

[Edit]Broiling Your Shrimp in the Oven

Large mixing bowl
Nonstick baking sheet or broiler pan
Oven mitt

[Edit]Sautéing Your Shrimp

Large skillet
Spoon or spatula
Potholder
Knife, grater, or zester (for preparing fresh herbs)

[Edit]Related wikiHows

[Edit]References

[Edit]Quick Summary

Source: https://www.wikihow.com/Cook-Frozen-Shrimp
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Wednesday, January 20, 2021

7 Ways to Cook Bacon (And When to Use Each)

There are a variety of ways to make bacon and what’s important to you—speed of cooking, the volume of bacon prepared, or just crispy fatty goodness in every bite—should dictate how you prepare it. Here’s what you need to know.

Read This Article on LifeSavvy ›

Source: https://www.lifesavvy.com/14607/7-ways-to-cook-bacon-and-when-to-use-each/
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The Article Was Written/Published By: Emilee Unterkoefler

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Friday, January 8, 2021

How to Make Dijon Mustard

Dijon mustard is a great addition to sandwiches, subs, and wraps. It’s healthier than most other condiments, and it makes a nice, creamy addition to recipes that you may already make at home. While it can be purchased already made from the store, the commercial mustard is no substitute for mixing up your own mixture right in your own kitchen. You can pick from a few different recipes to try whenever you’re craving a spicy, sweet condiment to spread on your lunch or dinner.

[Edit]Ingredients

[Edit]Classic Dijon Mustard

1 cup (85 g) of chopped onion
2 minced cloves of garlic
of water
of white vinegar
of white wine
1 cup (128 g) of whole mustard seeds
1/4 cup (32 g) of dried mustard
1 tbsp (17 g) of garlic powder
1 tsp (4 g) of salt

[Edit]Whole Grain Dijon Mustard

1/4 cup (115 g) of brown mustard seeds
1/4 cup (115 g) of yellow mustard seeds
of dry white wine
of white vinegar
1/2 tsp (2.5 g) of kosher salt
1 tsp (5 g) of light brown sugar

[Edit]Dijon Substitute

1 tbsp (14 g) of dry mustard
of water
of white wine vinegar
1 tbsp (14 g) of mayonnaise
a small pinch of granulated sugar

[Edit]Steps

[Edit]Classic Dijon Mustard

In a small pot, heat the garlic, wine, vinegar, water, and onion to a boil. Add 1 cup (85 g) of chopped onion, 2 minced cloves of garlic, of water, of white vinegar, and of white wine to a small pot. Turn the heat on high and wait until you see large bubbles rising to the top of the mixture.^[1]
- You can use any kind of white wine that you have handy.
- White wine is what separates Dijon mustard from other types of mustard.
Reduce the heat and simmer the mixture for 15 minutes. Turn the stovetop down to medium low and allow the flavors to combine for about 10 to 15 minutes. You can leave the pot uncovered for now to let the steam escape as it cooks.^[2]
- You don’t need to stir the mixture; because there’s a lot of liquid, there isn’t much chance of it burning.
- Simmering the mixture will also help burn the alcohol out of the white wine so the taste isn’t quite as strong.
Turn off the heat and cool the mixture to room temperature. Quickly turn off your stove top and move the pot to a burner that’s off. Let the pot sit for about 10 minutes, or until it’s room temperature, before you move on.^[3]
Strain the liquid into a large bowl. Hold a fine mesh strainer over a large bowl and carefully pour your liquid through it. Throw away the chunks of onion and garlic, but keep the liquid in the bowl.^[4]
- It can be a little tough to hold the strainer and pour at the same time, so don’t be afraid to ask a friend or family member for help!
Add the mustard seeds, dry mustard, garlic powder, and salt to the liquid. Pour 1 cup (128 g) of whole mustard seeds, 1/4 cup (32 g) of dried mustard, 1 tbsp (17 g) of garlic powder, and 1 tsp (4 g) of salt to the liquid. Stir the dry ingredients into the liquid with a wooden spoon until they’re fully incorporated.^[5]
- You’ll blend the mustard seeds later, so don’t worry about it being too chunky.
Cover the bowl and let it sit for 24 to 48 hours. Grab a sheet of plastic wrap and use it to cover your bowl of mustard, making sure that it’s airtight. Leave the bowl on the counter at room temperature to let the mustard solidify for 1 to 2 days.^[6]
- Keep the bowl out of direct sunlight so it doesn’t get too hot. Hot mustard breeds bacteria, and that’s a big no-no for a delicious condiment like this.
Pulse the mustard in a blender. Pour your mustard mixture into a blender and pulse the blender a few times. The consistency of your mustard is up to you, so you can stop once all of the mustard seeds are blended, or you can keep going to make your mustard smoother and creamier.^[7]
- You can also use a handheld blender and blend your mustard in the bowl.
- Creamy mustard is better for adding to recipes, while chunkier mustard can add a little bit of texture to a sandwich or a wrap.
Heat the mustard in a saucepan and add water. Pour the mustard into a saucepan and turn the heat up to high. Slowly add in about of water to smooth out your mustard and thin it out. Use a whisk to combine the water and the mustard mixture.^[8]
- Add more water if you’d like your mustard to be runnier, and add less water if you prefer your mustard a little thicker.
Simmer the mustard for about 10 minutes. Turn the heat down to medium low and keep the pan uncovered, letting the mustard simmer for 10 minutes. Stir the mustard occasionally to keep the bottom from burning as it absorbs the water.^[9]
Store the mustard in airtight glass jars. Carefully spoon your mustard into clean, sterile jars, filling them about 3/4 of the way up. Run a butter knife along the edge of the jars to remove any air bubbles before you seal them with an airtight lid.^[10]
- You can use multiple small jars or one large jar to store your mustard.
- Look for glass canning jars at your local grocery store for a cute, easy storage solution.
Refrigerate the mustard for about 1 week. The flavors of the mustard will continue to blend in the jar. Try to keep your mustard in the fridge for at least a week so your mustard is the most flavorful before you try it.^[11]
- Consider writing the date that you made the mustard on the jars so you know when it’s time to eat it.

[Edit]Whole Grain Dijon Mustard

Put the mustard seeds, wine, and vinegar into a small bowl. Add 1/4 cup (115 g) of brown mustard seeds, 1/4 cup (115 g) of yellow mustard seeds, of dry white wine, and of white vinegar to a small bowl. You don’t need to worry about blending up the mustard seeds just yet—plus, soaking them will make them softer.^[12]
- Whole grain Dijon mustard isn’t quite as smooth and creamy as classic Dijon mustard, since you won’t be blending the mustard seeds all the way. It’s slightly more spicy and flavorful than classic Dijon.
Cover the bowl with plastic wrap and let it sit for 2 days. Grab a sheet of plastic wrap and cover your bowl tightly, making sure no air can escape. Leave the bowl covered on the counter for 2 days to let the flavors combine.^[13]
- Keep the bowl out of the direct sunlight so that it doesn’t get too hot.
Transfer the mixture to a blender and add in salt and sugar. Take the plastic wrap off the bowl and pour your mixture into a blender. Add in 1/2 tsp (2.5 g) of kosher salt and 1 tsp (5 g) of light brown sugar.^[14]
- You don’t have to add brown sugar to your mustard, but it will make it slightly sweeter and more flavorful.
- You can also add 1 tsp (5 g) of honey instead of brown sugar for a honey mustard flavor.
Blend the mixture until it’s thick and creamy. Pulse your blender 3 to 4 times until the mixture is smooth, but the mustard seeds aren’t completely broken up. Remember that whole grain mustard is supposed to be chunky, not smooth, so don’t overblend it!^[15]
- If you don’t have a blender, use a food processor instead.
Pour the mixture into an airtight container. Using a rubber spatula, spoon the mixture into a plastic or glass container with a lid. Seal the lid and write the date on the outside so you know when it’s time to eat your mustard.^[16]
- Canning jars are a great way to store your mustard; plus, you can decorate them with stickers, labels, or ribbons.
Refrigerate the mustard for 2 days before you eat it. Just like classic Dijon mustard, the flavors of the whole grain mustard need to combine for a few days after you make it. Keep your mustard in the fridge for at least 2 days before serving it on hot dogs, sandwiches, or wraps.^[17]
- For a stronger flavor, let your mustard sit for 1 week.

[Edit]Making a Dijon Substitute

Combine dry mustard, water, and white wine vinegar in a bowl. In a small bowl, put 1 tbsp (14 g) of dry mustard, of water, and of white wine vinegar. Use a whisk or a spoon to mix them together until the dry mustard is dissolved.^[18]
- If you don’t have white wine vinegar, you can use of white wine and of white vinegar instead.
Add in mayonnaise and granulated sugar. Drop in 1 tbsp (14 g) of mayonnaise and a small pinch of granulated sugar. The mayonnaise will smooth the mixture out, while the sugar will give the hint of sweetness that Dijon is known for.^[19]
- You can use honey instead of sugar, if you’re so inclined.
Mix the ingredients with a spoon until they’re creamy. Using a whisk or a spoon, mix your ingredients together for about 1 minute until they are smooth and creamy. The resulting mixture should be a bright yellow color that tastes a little like dijon mustard and a little like yellow mustard.^[20]
- Classic Dijon mustard includes actual mustard seeds, which is the main thing missing from this substitution.
- If your mustard isn’t the right color, add in 1/4 tsp (1.5 g) of turmeric powder for a classic brown/yellow coloring.
Use this Dijon-like mustard for a quick substitution. You can use this Dijon-like mustard in recipes that call for it if you don’t have the time to make it yourself. Or, if you’re really craving a sandwich with some Dijon mustard but you want to eat it right away, you can spoon some of this on for a more subtle and sweet mustard flavor.^[21]
- One of the only drawbacks of Dijon mustard is that it takes a long time to make, so this substitution comes in handy when you’re in a pinch.

[Edit]Using Dijon Mustard

Spread Dijon mustard on hot dogs and sandwiches for an easy condiment. Whether it’s the classic or the whole grain mustard, Dijon adds a spicy tang to any hot dog, bratwurst, or sandwich. Use a tablespoon or two to add a hearty flavor to your meal, and give your deli sandwich a little spice.^[22]
- Dijon mustard goes well with chicken sandwiches, turkey sandwiches, and sausages.
- Try putting Dijon mustard on a vegan sandwich made with lettuce, spinach, tomatoes, and thinly sliced eggplant.
Make deviled eggs with Dijon mustard for a spicy, tangy flavor. Peel and slice 12 hard-boiled eggs, then scoop out the yolks with a spoon. Mash up the yolks and add 2 tbsp (28 g) of Dijon mustard, 1/3 cup (43 g) of mayonnaise, and of Tabasco sauce, then put the filling back into the egg whites.^[23]
- You can also add salt, pepper, and paprika to taste to make the filling more flavorful.
- Adding Dijon mustard to deviled eggs will make them taste spicier and less acidic than eggs with yellow mustard.
Mix Dijon mustard with mayonnaise for a salad dressing. Combine 1 tsp (4 g) of Dijon mustard with 1.5 tbsp (22.5 g) of mayonnaise in a small bowl. Add salt and pepper to taste, then pour the dressing onto a green leaf salad for a spicy, tangy taste. Add some croutons for an extra crunch.^[24]
- Try adding in of white wine for an extra kick.
Whip up a few ham and cheese sliders as an easy appetizer. Mix together Dijon mustard, Worcestershire sauce, poppy seeds, and a chopped onion in a bowl. Layer ham, Swiss cheese, and the mustard mix onto bread rolls, then put them in the oven for about 20 minutes to melt the cheese.^[25]
- Serve the sliders while they’re hot for your guests to enjoy!

[Edit]Video

[Edit]Things You’ll Need

[Edit]Classic Dijon Mustard

2 small saucepans/cooking pots
Wooden spoon
Cutting board and knife
Glass jars with lids

[Edit]Whole Grain Dijon Mustard

Blender
Airtight container
Bowl
Plastic wrap
Airtight container

[Edit]Making a Dijon Substitute

Bowl
Spoon

[Edit]Related wikiHows

[Edit]References

[Edit]Quick Summary

Source: https://www.wikihow.com/Make-Dijon-Mustard
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Sunday, December 13, 2020

AOC’s cooking live streams perfect the recipe for making politics palatable

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Alexandria Ocasio-Cortez is using her millennial’s instinct for social media and her star quality to get her message across

When life gives you lemons, make lemonade. Or talk up a storm about the minimum wage, healthcare and the existential struggle for democracy.

Alexandria Ocasio-Cortez’s latest Instagram live stream found the youngest woman ever elected to the US Congress standing at a chopping board with two lemons and a plastic jug as she expounded her political philosophy.

Source: https://www.theguardian.com/us-news/2020/dec/13/aoc-cooking-live-streams-politics
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The Article Was Written/Published By: David Smith in Washington

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The 9 Best Tech Gadgets to Beef Up Your Cooking Game

Collage of featured smart home kitchen gadgets

Suzanne Humphries

Every room in your house could benefit from having some fancy-shmancy technology in it, especially your kitchen. There are so many amazing gadgets out there that can make your baking and cooking adventures run smoother and more efficiently, so we figured we’d round up a few of our favorites and share them with everyone. It’s time to turn that tired-old kitchen into a smart kitchen.

From smart Wi-Fi air fryers and instant pots to smart displays that show us helpful recipe tutorial videos, we’re sure these are the best kitchen tech gadgets. After all, we’re huge fans of anything that takes care of the heavy lifting when it comes to cooking, especially when we get to reap the tasty benefits! So, grab a few things off our list and pull a seat up to the dinner table because your meals are about to get even better.

Cook Dinner on the Go: Instant Pot Smart WiFi

Instant Pot Smart WiFi on table next to two bowls of cooked food Instant Pot

Instant pots are one of the most popular kitchen appliances out there, and with good reason. They can cook all sorts of things, from an impressive Sunday roast to tasty yogurt and birthday cakes. You can even use an Instant Pot as a saute pan, vegetable steamer, or rice cooker. The Instant Pot Smart WiFi combines eight appliances into one—including a slow cooker, steamer, and more—and is a particularly great appliance for home chefs of all skill levels.

The Instant Pot is compatible with Alexa over Wi-Fi, allowing you to control it with simple voice commands. You can also manage what you’re cooking with the Instant Pot mobile apps for iOS and Android, which is packed with over 1,000 recipes and enables you to verify cooking progress and receive alerts while you’re away from home (or, okay, just chilling on the couch).

In addition to the cooker, you’ll also receive accessories like the rice paddle, stainless-steel steam rack, measuring cup, and condensation collector. The Instant Pot itself also has built-in programs for cooking specific types of food, including ribs, soups, desserts, rice, poultry, and more. The inner pot is also dishwasher safe, which we love, making for easy cleanup.

Cook Dinner on the Go

Instant Pot Smart WiFi 8-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Cake Maker, and Warmer, 6 Quart, 13 One-Touch Programs

Shop Now

$89.99
More offers

Let Alexa Make You Some Coffee: Hamilton Beach Smart 12-Cup Coffee Maker

Hamilton Beach Smart 12-Cup Coffee Maker Hamilton Beach

Enjoying a nice cup of coffee whenever you want just got even easier. With the Hamilton Beach Smart 12-Cup Coffee Maker, you can tell Alexa to start brewing your coffee even before you’re out of bed. You can also program it to run at the same time every day, which is great for mornings and afternoon pick-me-ups alike; all you need is the Alexa app for iOS or Android, or an Alexa-enabled smart speaker to kick things off.

The coffee maker can brew up to 12 cups of coffee at a time and has five clearly labeled buttons for power, brew strength, scheduling, starting a brew, and Wi-Fi connection. The glass carafe is designed with a drip-free pour spout so you won’t have to worry about messes. The coffee maker will even remind you when it’s time to clean it.

Let Alexa Make You Some Coffee

Hamilton Beach Works with Alexa Smart Coffee Maker, Programmable, 12 Cup Capacity, Black and Stainless Steel (49350) – A Certified for Humans Device

Shop Now

$89.99
More offers

Cook Meat Like a Pro: MEATER Smart Meat Thermometer

MEATER Smart Meat Thermometer and companion mobile app MEATER

Nothing is more disappointing than biting into a tough dry piece of meat. The MEATER Smart Meat Thermometer aims to prevent such tragedies from ever happening again with its dual temperature sensors and advanced cook estimator algorithm. The single wireless probe is a cinch to set up and use, and it works in ovens, smokers, and grills with all types of meat. It can monitor internal meat temperatures up to 212 degrees Fahrenheit, and ambient or external temperatures up to 527 degrees Fahrenheit.

The MEATER accompanying app (for iOS or Android) has a guided cook system that will walk you through every step of the cooking process, while simultaneously guaranteeing a perfect and consistent cook. It also lets you set up custom notifications based on desired temperature or duration. The app even has an advanced algorithm that estimates how long to cook the rest of your meal (like veggies and rice) based on the progress of your meat.

Plus, the Bluetooth probe has a range of 165 feet, meaning you can monitor how things are going on your smartphone or tablet from the comfort of your couch. The MEATER smart wireless meat thermometer is also dishwasher safe, so you can throw it in there after a grill session and forget about it.

Cook Meat Like a Pro

MEATER Plus | 165ft Long Range Smart Wireless Meat Thermometer for The Oven Grill Kitchen BBQ Smoker Rotisserie with Bluetooth and WiFi Digital Connectivity

Shop Now

$99.00
More offers

Enjoy Fried Foods, Skip the Oil: COSORI Smart WiFi Air Fryer

COSORI Smart Air Fryer next to smartphone with companion app for air fryer COSORI

Few foods are more delightful than those of the fried variety. And with the COSORI Smart WiFi Air Fryer, you can enjoy all the benefits of fried foods without any of the extra calories or messy oil. What’s more, you can even control the fryer with voice commands via Google Assistant and Amazon Alexa, or with its companion mobile app for iOS and Android. Plus, the app features over 100 pre-programmed recipes that you can directly connect to the air fryer, ensuring the perfect cook.

Air fryers typically cook faster than conventional ovens and produce crispier and tastier results. You can use this fryer’s series of one-touch presets to automatically cook things like steak, french fries, bacon, bread, and desserts. Or, you can opt to manually program in recipes. The fryer’s updated ergonomic angle makes it easier to view what you’re cooking without straining your neck, and its slim footprint won’t take up much space on your countertop.

Enjoy Fried Foods, Skip the Oil

COSORI Smart WiFi Air Fryer 5.8QT(100 Recipes), Digital Touchscreen with 11 Cooking Presets for Air Frying, Roasting & Keep Warm ,Preheat & Shake Remind, Works with Alexa & Google Assistant,1700W

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Smart Displays

Though it might not seem obvious at first, having a smart display in your kitchen is actually a great idea. You can use a smart display to search for and view your favorite recipes or view a cooking tutorial video if you’re trying something new.

For Google Lovers: Google Nest Hub

Google Nest Hub smart display with YouTube video playing set on kitchen countertop next to lemons Google

For those with Google Pixels or other Android phones, the Google Nest Hub offers a familiar interface and your favorite voice assistant. The Nest Hub makes it easy to search for a recipe or video hands-free, so you can stay focused on whatever you’re cooking. But the Nest Hub isn’t limited to just recipes—you can also use it to control your connected smart-home devices, view your live camera feeds, set timers and reminders, and even catch up on the latest news stories.

And when you’re not using it for cooking, you can watch your favorite videos on YouTube, listen to music on Spotify, look at the weather forecast, or even scroll through your digital photo albums. It also enables you to do things like create routines and reminders, view your upcoming calendar events, and dim your smart bulbs to create a cozy dinner setting.

For Google Lovers

Shop Now

Google Nest Hub

Available now from Google for $89.99.

For Alexa Fans: Amazon Echo Show 8

Amazon Echo Show 8 smart display set on modern countertop Amazon

For those who prefer Alexa to other smart voice assistants, check out Amazon’s new Echo Show 8 smart display. With its 8-inch high-definition display, you can easily use it for reading recipes, taking video calls, watching cooking videos, listening to podcasts or the news, and so much more. The simple device is the perfect addition to your kitchen, and it’s great for keeping you (or your kids) entertained while you cook dinner.

You can also use the Echo Show 8 to control your connected smart devices—like your lights, cameras, or thermostat—or to set up routines for them to run on. Of course, the petite display can also show you your photos, to-do lists, upcoming calendar events, and more. You can even use it to take photos of the meal you just cooked!

For Alexa Fans

Echo Show 8 — HD smart display with Alexa – stay connected with video calling – Charcoal

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$79.99
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Let an All-in-One Oven Help You Cook: Tovala Countertop WiFi Oven

Tovala Countertop Wi-Fi connected 5-in-1 oven Tovala

The next best thing after hiring a personal chef is to get a kitchen appliance that’ll make cooking dinner easier. The Tovala Countertop WiFi Oven has five cooking modes—bake, broil, steam, reheat, and toast—enabling it to cook any type of food properly. It also comes with nine kitchen accessories including a sheet tray, measuring cup, hot pad, drain tray, crumb tray, steamer cover, oven rack, quick-start guide, and a set of recipe cards.

You can control how the oven cooks from your smartphone thanks to Tovala’s companion mobile app for iOS and Android. The app also plays host to a library of chef’s recipes you can peruse, and it can perfectly cook groceries simply by scanning their barcodes, which is perfect for those who love frozen foods.

Let an All-in-One Oven Help You Cook

Tovala Gen 2 Smart Steam Oven | Countertop WiFi Oven | 5 Mode Programmable Oven | Toast, Steam, Bake, Broil and Reheat | Black & Stainless Steel Convection Oven

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Keep Your Tea Warm All Day: Ember Temperature Control Mug

Ember Temperature Control Smart Mug against brown background Ember

The Ember Temperature Control Smart Mug keeps your tea or coffee warm while you relax, so you won’t have to worry about it getting cold while you’re scrolling Twitter or doing work. The convenient and stylish mug has a battery that’ll last for 1.5 hours, or you can keep things warm all day by using the included charging coaster.

You have control over the precise temperature the mug stays at with the companion app for iOS and Android. The app pairs with the mug to show you notifications and let you set custom presets. The mug also has an auto-sleep feature that intelligently knows when to enter sleep mode and turn it back on automatically when it senses liquid or movement. The mug has an IPX7 rating and is submersible, but it must be washed by hand.

Keep Your Tea Warm All Day

NEW Ember Temperature Control Smart Mug 2, 10 oz, White, 1.5-hr Battery Life – App Controlled Heated Coffee Mug – Improved Design

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Source: https://www.reviewgeek.com/64050/the-9-best-tech-gadgets-to-beef-up-your-cooking-game/
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The Article Was Written/Published By: Suzanne Humphries

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Saturday, December 12, 2020

How to Tell if an Avocado Is Ripe

If you’ve ever eaten an unripe avocado, you probably know that it’s not the best idea (hard and flavorless, no thanks). Thankfully, there are a few tricks you can use to see if your avocado is ready to eat, whether you’re picking it out at the store or you’ve already brought it home. Then you’ll be on your way to enjoying a delicious avocado sandwich, guacamole dip, or an avocado snack.

[Edit]Steps

[Edit]Checking the Appearance

Consider when the avocado was harvested. Different varieties are harvested during different parts of the season. If you’re picking out avocados in September and are given the option between a variety harvested in early fall and one harvested in late fall, the variety harvested in early fall is more likely to be ripe.^[1]
- Bacon avocados are available from late fall into the spring and are considered to be a mid-winter variety.
- Fuerte avocados are also harvested from late fall through spring.
- Gwen avocados are harvested during fall and winter.
- Hass and Lamb Hass avocados are harvested year-round.
- Pinkerton avocados are available from early winter through spring.
- Reed avocados are available throughout summer and early fall.
- Zutano avocados mature between the beginning of September through early winter.
Note the size and shape. Before an avocado can be ripe, it must be mature. Within each variety, a mature avocado will usually fall within a certain size range and shape.^[2]
- Bacon avocados are medium in size, oval in shape, ranging from 6 to 12 oz (170 to 340 g).
- Fuerte avocados are medium to large when mature, ranging anywhere from 5 to 14 oz (142 to 397 g). They are oblong in appearance and slightly pear-shaped.
- Gwen avocados can be medium to large, plump, stout ovals, running from 6 to 15 oz (170 to 425 g).
- Hass avocados can be medium to large, ranging from 5 to 12 oz (142 to 340 g). They are also oval.
- Lamb Hass avocados are large, ranging in size from 11.75 to 18.75 oz (333 to 532 g). They are pear-shaped and symmetrical.
- Pinkerton avocados are long and pear-shaped. They weigh between 8 and 18 oz (227 and 510 g).
- Reed avocados are medium to small, ranging from 8 to 18 oz (227 to 510 g). They are the roundest variety available.
- Zutano avocados are medium to large, usually weighing between 6 and 14 oz (170 and 397 g). They are skinny and pear-shaped.
Examine the color. The color of the outer peel will be dark with most varieties, but each variety has subtle differences. Knowing which type you’re looking at can help you figure out whether it’s ripe or not.^[3]
- Bacon avocados and Fuerte avocados have smooth, thin green skin.
- Gwen avocados have a dull, pliable, and pebbly green skin when ripe.
- Hass and Lamb Hass avocados have the most distinctive color. A ripe Hass avocado is deep green to purple when ripe. A black avocado will be overripe, just as a vibrant green avocado is under-ripe.
- Like Hass avocados, Pinkerton avocados deepen in color as it ripens. A ripe Pinkerton avocado will be a deep green.
- Reed avocados keep their vibrant green coloring even when ripe. The skin is usually thick with mild pebbling.
- Zutano avocados have thin, yellow-green skin when ripe.
Avoid dark blemishes. Dark blemishes can be a sign of bruises or overripe spots. If you see an avocado that has spotty skin, put it back and pick out something else.^[4]
- In general, check for even coloring and texture. Any avocado that is uneven in either regard either has gone bad or has been damaged. Either way, the quality of the fruit will have gone down.

[Edit]Checking the Firmness

Hold the avocado in the palm of your hand. Do not grab the avocado with your fingertips. Instead, hold the fruit like you’d hold a baseball just before throwing it.^[5]
- Pressing on the fruit with your fingertips can cause bruising. An unripe avocado is too hard to bruise, but a ripe avocado is not. By holding it with the palm, you spread out the pressure, thereby minimizing and reducing the risk of bruising.
Gently squeeze the fruit. Use the palm and the base of the fingers to apply gentle even pressure to the avocado. You’re looking for a slight bit of give, but not too much.^[6]
- When pressing the avocado, it should yield to a minimal amount of pressure if it is ripe. The skin should “give” slightly but should not remain indented.
- If the avocado feels mushy, it is overripe.
- If the avocado feels firm, it is under-ripe.
Squeeze the avocado in several places. Turn the fruit a quarter of a rotation and squeeze again, once more using the palm of the hand and the base of the fingers to apply gentle pressure. Make sure you check the avocado all over, not just in one spot.^[7]
- It is possible the first place pressed could be bruised, giving the impression that the avocado is ripe or overripe. To verify this, squeeze the avocado in different locations and compare the firmness of the fruit. A ripe avocado without bruises will have an even softness.

[Edit]Checking Beneath the Stem

Give the avocado a gentle shake. Place the avocado near your ear and lightly shake it a few times and listen for any rattling going on inside. If you hear a shaking noise, it’s probably too ripe.^[8]
- If the flesh feels soft and you are worried that it might be overripe instead of merely being ripe, shaking the avocado is a way to check without cutting it open.
- The inner pit pulls away from the flesh once the fruit becomes overripe. As a result, the fruit will rattle when shaken. If you hear a rattling noise when shaking an avocado, odds are, the fruit has become overripe.
Pull the stem out. With index and thumb, pinch the stem and quickly pluck it out. If the avocado is ripe, you’ll be able to pull the stem out no problem.^[9]
- If the avocado is unripe, you will not be able to remove the stem. Do not use a knife or other tool to cut the stem off. If you cannot pluck off the stem with your fingers, then the avocado is not ripe and not ready to eat.
Check the color beneath the stem. If the stem does twist off, look for the typical green flesh of the avocado. If it’s light yellow or brown, the avocado probably isn’t ripe yet.^[10]
- If the avocado beneath the stem is a dark brown, the avocado may already be overripe.

[Edit]What to Do with a Cut, Unripe Avocado

Brush both sides of the avocado with lemon juice. Use a pastry brush to apply 1 tbsp (15 ml) of lemon or lime juice to the exposed cut avocado flesh.^[11]
- When the avocado is cut open, you break apart the cellular walls of the flesh and trigger oxidation. The best way to slow oxidation is to apply an acidic agent to the flesh.
Place the halves back together. Fit the halves back together as accurately as possible, then squeeze them tightly together. The goal here is to minimize the surface area that’s exposed to air.^[12]
- To slow oxidation, minimize the amount of exposed flesh. By putting the halves together, the flesh of both sides is covered as much as possible.
Tightly wrap the avocado in plastic wrap. Wrap several layers of plastic wrap around the avocado to create an airtight seal. If you don’t have plastic wrap, use an airtight container or a vacuum-sealed bag instead.^[13]
- The airtight seal limits the amount of oxygen the flesh will be exposed to and slows down the oxidation process.
Make avocado fries. Slice up your unripe avocado into thin slices. Spread them out on a baking sheet and cook them for 15 to 20 minutes at . Let your fries cool down and dip them in ranch or ketchup to enjoy a delicious, healthy snack.^[14]
- You can also coat them in bread crumbs before you cook them for an added crunch.
Refrigerate the avocado until it’s ripe. Since the avocado has been cut open, store it correctly in the refrigerator to prevent the fruit from going bad as it finishes ripening. It should only take a few days to soften up for the perfect texture.^[15]
- If your avocado turns brown, you might need to throw it away.

[Edit]Video

[Edit]Tips

Avocados ripen after they are harvested. If picking an avocado off a tree, pick a large one with even, dark coloring and a firm texture. After picking it, let the fruit harden on the counter for 2 to 7 days before it will be ripe and ready to eat.
If you do not plan to eat the avocado immediately, buy an unripe avocado. A ripe avocado will usually only last for a few days in the refrigerator.

[Edit]References

[Edit]Quick Summary

Source: https://www.wikihow.com/Tell-if-an-Avocado-Is-Ripe
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