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Safe And Effective Ways On How To Dispose Of Cooking Oil (Edition)

Posted on May 19, 2022August 22, 2022 by Sumaita

Grease can cause clogs in your sink, pipes, and sewer system. You should never pour used cooking oil down the sink! Grease can be dangerous if you pour it down the drain. So, how To Dispose Of Cooking Oil? Read on to find out!

Safe And Effective Ways On How To Dispose Of Cooking Oil (Edition)

How To Dispose Of Cooking Oil (Cooking Oil Disposal)

To properly dispose of used cooking oil, you should first empty your container into a trash can or recycling bin. Then, pour the liquid down the drain.

You can use a funnel if needed. Next, add water to the remaining oil until it reaches the level of the top of the container. Add baking soda or vinegar to the mixture to make sure there are no leaks.

Finally, mix well and let sit overnight. In the morning, you can remove the solidified solids by pouring them out of the container. Use the remaining liquid as an ingredient in homemade cleaning products.

Oil should be stored in a sealed container. Make sure you store it in an appropriate place. Don’t throw it in trash cans unsealed. Seal the container properly and tightly.

Once sealed, you can now dispose of this in your food waste bins for proper disposal.

Contain And Toss

Oil bottles and buckets are the most convenient containers for storing leftover cooking oil. You should use them as long as possible before you throw them away.

Recycling bins are also great for storing leftovers because they’re easy to clean up. Some people always make sure that the oil they put in the trash is frozen. This helps prevent leaks and spills.

However, it will melt eventually, of course, so make sure you use a good sealed container anyway. Biodegradable containers help avoid pollution.

Contact A Recycling Center Or Household Hazardous Waste Disposal Company

Cooking oils are a type of hazardous material that needs to be disposed of properly. Contact your local city or county government to see if your town accepts used cooking oil. If you need help disposing of your old oil, check with your local recycling center.

Household hazardous waste collection services are beneficial because they allow people to dispose of multiple types of waste at once.

Companies that collect HHW also collect other categories like medical wastes. If they have a door-to-door pickup service, then this allows you to dispose of multiple types at once.

Add To Compost

Earthworms eat cooking oil. When you add cooking oil to your compost, you’re helping out earthworms. You’ll also be attracting other creatures such as insects.

However, try to limit how much cooking oil you use. Too much oil can block water and air flow.

Store And Reuse

Oil should be cleaned as soon as possible after use. You can store it in the refrigerator or freezer until you need it again. You can use paper coffee filters to filter the oil for reuse because they are inexpensive and easy on the environment.

After you strain your oil, store it in an airtight container in the refrigerator. Don’t store it at room temperature, as this will cause it to go bad faster.

Take out the amount you need and let it sit on the counter for about 30 minutes before using it. This tempering process allows you to use less energy when heating your oil.

Oil is used as fuel, for heating, for lubrication, and for cleaning. When you use oil for these purposes, it breaks down into smaller molecules, making it less effective.

This also makes it harder to clean up spills or remove stains. Also, when you reuse oil, you may be using an old batch of oil that has gone bad.

Oil that has been properly strained should appear clear. Sediment that looks like charcoal dust should not be present. Gelatinous substances that appear as jelly-like or gooey should not be present. Don’t reuse oil if it smells bad.

Tips For Reusing Cooking Oil

You should use glass jars when storing your leftover oil. This is an old trick that you can use to save money. Also, you can reuse these jars later on.

Once you’ve stored your glass containers in your pantry or fridge, you should be safe to use them again. You’ll be able to reuse them up to six times before you need to throw them out.

You should use a fine mesh strainer when pouring oil into jars. Otherwise, you’ll end up with clumps of batter or other foodstuff stuck inside the strainer.

Paper towels are usually recyclable. However, grease-lined paper towels are not recyclable. You should use other more eco-friendlier alternatives like a washcloth or a microfiber cloth that you can easily clean, wash, dry and throw away.

If you’re using a strainer, make sure to wipe off any excess grease before washing it in the kitchen sink. Grease stains can cause problems when trying to recycle your paper towels.

You should separate your different types of oils when storing them. Don’t use the same type of oil for frying fish as you did for making fried chicken.

Use different oils for different foods.They should never be used to cook anything else. Cross contamination is very dangerous.

When Reusing Cooking Oil Keep Track Of Its Expiration Date

Cooking oils should be separated when using them for different purposes. Labels must be placed on the containers indicating what type of food was cooked in the oil.

Fried chicken cooking oil should be cleaned out as soon as possible. Used cooking oil from fried chicken should be stored in a refrigerator or freezer until you use it again. Potato chip cooking oil should be cleaned up as soon as possible.

Reuse cooking oil by using it again after washing it out. You should use it as many times as possible before discarding it, of course, but always make sure it doesn’t go bad. Use the same amount of oil each time you cook.

Tips For Recycling

Cooking oil should be stored in the refrigerator until needed. When using it, make sure to put it in a container that won’t leak. Freezing cooked oil makes it easy to handle. It also helps it stay fresh longer.

You should use your old cooking oil to cook again. Don’t throw it away! Use it to make salad dressing or even soap.

Pick The Right Container

For recycling, you have several options like plastic butter containers, coffee cans, etc. Plastic is a bad idea for hot oil. Label your containers so people know what they’re getting. Don’t put oil in the fridge because it’ll go bad.

Keep Filling Up Container

This is especially true if you use a lot of oil. By topping up as needed, you’ll be able to make the most out of your container and also save time by disposing of all your used oil in one go.

In this case, it’s assumed that these oils have already been reused to their maximum capacity and ready to dispose of them at the recycling center. You should definitely remove any large pieces of food.

Find A Recycling Center

Recycling centers take cooking oil and convert it into fuel. It’s a good way to turn an ordinary household waste item into clean biodiesel that powers most diesel engines, and it prevents pouring greasy oil down the drain, which can damage pipes and sewage systems.

Soybeans are used as fuel for cars and trucks. Biodiesel is created by mixing vegetable oil with alcohol or methanol. This mixture is then put into engines to run them. Corn is also used for this same purpose.

Biodiesel is made by mixing vegetable oil with alcohol or methanol. You can find many online resources to find local businesses that convert cooking oil into biofuel.

Restaurants can sell used cooking oil to commercial oil recyclers for a profit. The oil is processed into fuel or soap.

If you can’t find reliable information about recycling centers from your county’s sanitation or water services website, call them up. They might be able to tell you where recycling centers are located and what types of materials they accept.

Make Soap

Using cooking oil to make soap isn’t as bad as you think. You can use it to cook with or even clean your car. It’s better than throwing it away because it doesn’t go to waste.

Reuse Cooking Oil As A Nontoxic Insecticide Or Weedkiller

This works well on pests such as aphids, spider mites, whiteflies, thrips, mealybugs, leafhoppers, scale insects, and other sucking insects.

Mistakes To Avoid When Disposing Of Used Cooking Oil

Oil should be disposed of after use. Keep it in a sealed and strong container. This will prevent it from leaking into the rest of your trash. Cooking oils should be reused or stored properly.

Grease can clog up pipes and cause sewage problems. Other options include using recycled oil or storing it in an airtight container.

Don’t pour down the drain! Used cooking oil is nasty. Especially when you’ve been deep-frying food because there could be lard or vegetable shortenings involved in the process. That makes the oil even nastier.

Don’t pour down the sink – even in small amounts. This might seem like an easy task, but it’s also quite dangerous. Even just a little cooking oil can cause plumbing problems.

If that happens, then you’ll need to call a plumber for repairs. Those repairs could cost you a lot of money. If your sewer pipe gets clogged up, that could actually affect your basement because of leaking sewage.

Don’t pour down your toilet! Pouring used cooking oil down your toilet can cause several of these problems: damage to bathroom pipes, sewage pipes and drains, clogged toilets, and more. One of the key problems is caused by basic physics laws: oil doesn’t mix with water.

Besides that, the oil moves slower than the water. That causes it to mix with other things and clog up the entire piping system.

The situation is even worse when you’re dealing with used cooking oil versus new cooking oil. When used, the oil gets mixed with animal fat, and makes the problem much worse.

Don’t pour hot oil into the trash can. This can attract lots of things like bugs and rats. You can also cause problems with your garbage truck if you do this.

Don’t add to the septic tank. This can clog up pipes, and even affect the drainage fields and distribution lines. There’s even a chance it could contaminate local waterways.

As much as it’s beneficial to properly dispose of used cooking oil, what really works best is to reduce its use in the first place.

Reducing Fats Oils And Grease In Your Home Or Apartment

Follow these rules to avoid problems with your pipes. Don’t put anything down your drains or toilets. Keep your toilet tank lid closed when you flush.

Use a plunger if you see any signs of a clog. Have your septic system pumped every two years by a professional plumber.

Do ✅

Recycling used cooking oil is an easy way to save money and protect our environment.

You should never throw away used cooking oil because it could damage the environment and harm people who eat fish or other seafood. Instead, you should always recycle used cooking oil.

Scrapes should go in the garbage, not the sink. Wash your dishes by hand, not with soap. Don’t use paper towels to clean up spills. Catch any leftover food in a bowl or pan, then toss it in the trash.

Colder water works better than really hot water when washing dishes. When you wash dishes by hand, use warm or lukewarm water. Hot water will melt the fat, oil, and grease off your dishes and into the drain.

This will cause problems later on down the line because the hot water will be too hot to flow properly in the pipes.

Don’t ❌

Do not use a garbage disposal or a food grinder. Food scraps should be washed in water first. Cooking oils, pan drippings, and other fats should not be poured down the drain.

Grease and oil should be removed from your kitchen as soon as possible. You should never put anything greasy down the toilet. Wipes should be thrown away after being used.

Tips For Reducing The Use Of Cooking Oil

Oil-less cooking is generally healthier because there is less fat in the dish. Cooking oil is expensive, but you can save money by using less of it. You can make tasty dishes without oil.

Air Fryers are designed to simulate frying. They use hot air circulating at high speed which then browns or crisp the food placed inside. Baking is a healthy alternative to frying.

There are tons of recipes that you can bake instead: potato croquettes, samosas, frites, kebabs and burgers – these taste delicious, warm and tenderer when baked.

Steaming is a great cooking method because it uses less oil than frying. Steamers use steam instead of hot air to cook food.

Frying from a shallow frying pan is a great cooking method. It uses less oil than deep-frying and traps moisture which makes food taste better.

Oil-Free Cooking And Baking

Oil is unhealthy because it is mostly made up of saturated fats. Avocados contain healthy unsaturated fats. Nuts are also high in unsaturated fats. There is a problem with having too much fat of any kind.

Cooking oil-free is easy! You can use water instead of oil in most recipes. Make sure your kitchen is equipped with the right equipment to do this. Here are some tips and tricks to get started.

How To Cook Without Oil

Sautéing and stir-frying is the process of cooking foods by searing them over high heat and then finishing them off with lower temperatures. You can sauté without oil using water instead. Water is also used for making sauces and soups.

Browning and caramelizing are both ways to make foods taste better by adding flavorings. You can do these things without oil. Sauté vegetables without oil and then add flavors to them. Cook them until they turn brown and caramelize.

Brown bits in the pan add a lot of flavor so de-glaze the pan by adding a bit of liquid and stir until the bits lift and flavors the liquid.

Steaming is a quick way of cooking vegetables. You should wait until after the veggies have been steamed before you season them. You can cook onions quickly by steaming them in water.

Stovetop Kitchenware Suggestions

There are many nonstick pans available today. Some of them are made out of silicone or ceramic. But, there are some pans that are made out of metal.

These pans are great because they are durable and easy to clean. You can use these pans for any type of cooking.

Non-stick pans are great for cooking without using any oils. However, if you want to cook with oils, you should avoid them because they may leave a residue on your pan. You should also be careful when cleaning your pans because they could scratch easily.

Cast iron skillets are heavy pans that are coated with enamel. They are used for making pancakes, omelets, and other foods. They are also used for frying and sautéing.

They are made out of metal and are nonstick. They are not recommended for use when you want to add flavor to your food.

Woks are inexpensive items that make cooking oil-free easy. You can buy them online or at any store that sells kitchen supplies. There are many different types of woks available, but if you’re interested in making stir-fries, then you’ll need a wok that has a flat bottom.

A steamer is an appliance used for boiling water. It consists of a pot with a lid, a steam chamber, and a heating element.

To use a steamer, place the ingredients inside the pot, cover them with the lid, and turn on the heating element. Once the water boils, remove the lid and wait until the cooking time is over before removing the contents from the pot.

Oven Cooking Without Oil

Roasting vegetables without oil is an easy way to make them taste delicious. Non-stick pans work best for this purpose. You can use parchment paper or a silicone mat to cover your pan.

You can roast your veggies at a low temperature for a long period of time, or you can increase the temperature and speed up the process.

Deep Frying

You can use a pan with no oil by using parchment paper or silicone baking mats. To get a crispy outer crust, bake your veggies on a sheet of parchment paper or silicone baking mat. Then finish with a few minutes under the broiler for extra crispiness.

Oil-free air fryers are a healthy alternative to deep-fried foods. They’re also convenient because you don’t need to use oil to cook them. You can even use them to make popcorn!

Oil Substitutions For Baking

You can bake without oil or butter by using applesauce instead. Applesauce is an excellent substitute for oil or butter because it adds moisture to your baked goods.

Bananas mashed into butter or oil make delicious baked goods. Avocados mixed into butter or oil give baked goods a light but rich taste. Ground flax or chia adds a mild flavor to baked goods.

Pumpkin purée is used as an alternative to butter in recipes. It adds moisture without adding fat. This makes it great for cakes, cookies, and other dense items.

Oven Kitchenware Suggestions

Nonstick and silicone bakeware are great options for baking. You’ll want to make sure your bakeware is 100% silicon, and not filled with any other materials.

Q&A

How Do I Tell If My Cooking Oil Is Bad?

Your nose can tell you if your cooking oil is fresh or old. Take a sniff before using. If it stinks, throw it out.

Can’t I Compost My Bacon Grease Or Cooking Oil?

You shouldn’t really add much oil into your compost bin. Too much oil will mess up the natural microbe that helps break down organic material.

Bacon grease doesn’t stink, but it does attract pests. Keep it away from your compost bins!

Can I Pour My Used Oil On The Ground?

Absolutely not. It’s a bad way to dispose of oil. Oil spills should be cleaned up immediately. Animal fat and vegetable oil should be disposed of properly.

How Can I Clear Greasy Drains?

You should use baking soda and vinegar to clean out your drains. Baking soda helps to break up any clogs by absorbing grease and other debris. Vinegar kills bacteria and cleans the pipes.

Do this once a month to make sure your drains stay clean.

Conclusion

Cooking oil is very useful for many things. You can reuse it by using it as fertilizer, pesticide, or biodiesel. You can recycle it by melting it down and making new products out of it.

You can blend it with other oils to make them more effective. You can even use it for composting.

The main takeaway is that you should be careful when disposing of cooking oil because it could cause harm to people, animals, plants, and the environment. And try to use less oil wherever possible!

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Easy Dutch Oven Corned Beef and Cabbage Recipe

Posted on March 4, 2022September 21, 2022 by John Bird

No Dutch oven corned beef and cabbage recipe is complete without talking about the origin of this dish and its connection to St. Patrick’s Day.

The Origin of Dutch Oven Corned Beef and Cabbage

Celebrated on March 17^th, St. Patrick’s Day is a religious festival that marks the passing of the Irish patron saint. The Irish immigrants in the US turned St. Patrick Day from a purely religious celebration to one that commemorates everything Irish. Down to the corned beef and cabbage meal that’s part and parcel of this special day although among the immigrant population only. Back home in Ireland, the preferred meat is bacon or lamb.

The Irish were not traditionally beef-eaters. They raised cattle for working the farms and for milk. They did not kill their cattle for food unless they stopped giving milk or became too old.

Ireland used to export live cattle to England as the latter loved to eat beef. But this came to an end with the Cattle Acts of 1663 and 1667. Ireland had a surplus of cattle. Fortunately, the salt tax in Ireland was 1/10^th times lower than that in England.

This meant that top-quality salt was used to preserve the premium quality Irish beef. The salt crystals were the size of corn kernels and so, the term “corned beef” stuck.

And that’s how the Irish corned beef came into being. As far as cabbage is concerned, it was the only affordable vegetable that the Irish immigrants could afford. Torn by war and famine, the Irish were forced to flee their land and settle in the USA.

Their fate was similar to that of the Jewish immigrants in the USA. Both the Jewish and the Irish communities forged friendly relations and the recipe of corned beef and cabbage has some Jewish influence.

Now that we know the origin of the dish, let’s move on to the more important part – how to cook corned beef and cabbage in the oven!

How Long does it Take To Cook Dutch Oven Corned Beef

All good things take some time and so does corned beef and cabbage in a Dutch oven.

Since we’re talking about the meat from the front part of the cattle, it takes some time to penetrate through the brisket and make it tender, flavorful, and forkable. And nothing short of 5 hours of slow cooking does the job.

Ingredients

2 to 4 pounds of flat or point-cut beef brisket.3.5 pounds is enough for a family of five.

While it’s easier to fork a point-cut, you’ll find it more convenient to slice through a flat cut of brisket.

1 tablespoon Steak seasoning.

Seasoning packet that comes with the beef brisket.

2 bay leaves.

1 large onion, cut into quarters.

4 large carrots, cut into chunks.

1 cabbage head, cut into wedges.

6 large potatoes, quartered.

2 bottles (12 oz) dark beer or light beer.

10 cups beef or vegetable broth or water for 4 pounds of corned beef. You need to adjust the amount of liquid depending on whether you’re going to add beer or not.

Preparation

You can reduce the prepping time for the Dutch oven corned beef and cabbage in the oven recipe.

While you preheat the oven, you can tackle the brisket by washing, drying, and removing excess fat.

While the brisket is being boiled in the first hour, you can use that time to chop the vegetables.

So overall, the prep time is:

Washing and trimming the fat from the beef brisket – 10 minutes.
Peeling and chopping vegetables – 10 minutes.

Dutch Oven Corned Beef with Cabbage Recipe

This traditional recipe of the Irish-American meal served on St. Patrick’s Day is a finger-licking experience for the whole family. Just one serving of corned beef with cabbage and other vegetables will make your heart and your tummy very happy!

Step-By-Step Instructions

If you’re wondering how to cook corned beef in the oven, the following steps will help you make this dish for St. Patrick’s Day or any other day.

Take out the corned beef brisket piece from its packaging and allow it to reach room temperature.

Trim off excess fat but if it’s a pointcut with some fat cap, you should leave it as fat adds flavor to this one-pot dish.

Wash thoroughly and pat to dry.

Preheat the oven to 350 degrees Fahrenheit.

Layer the bottom of the Dutch oven with the quartered onions. You can add the potatoes and carrots at this point or add them to the pot after three hours of cooking.

If you’re a fan of herbs, add some rosemary at the bottom of the pot with the onions. Choose a sprig of the herb to place on the beef brisket.

Place the corned beef brisket on the onion layer and sprinkle seasoning from the packet and the bay leaves over it.

In case you don’t get a seasoning packet with the brisket, use pickling spices.

Add water or broth or beer until everything is submerged well.

Put in the oven and let cook for an hour until the corned beef is boiled.

If you see scum rising to the top of the Dutch oven, remove it with a spoon and refill it with liquid.

After one hour, reduce the heat to 300 degrees Fahrenheit and let it cook for two hours.

Turn over the corned beef piece and add to the pot carrots and potatoes with more seasoning like salt and pepper or the seasoning that came with the brisket.

Add the cabbage wedges and cook for another 30 minutes to one hour without the lid.

Remove the Dutch oven corned beef and cabbage wedges and other vegetables and wait for a few minutes.

Single-serve in bowls with your choice of a side dish. Remember to remove the bay leaves before serving.

Top Ten Tips

Follow these tips to cook a great Dutch oven corned beef with cabbage.

Use a 7-quart Dutch oven so that all the ingredients are well covered by the liquid.

If you want to shred the corned beef, choose a point-cut beef brisket as the fat in this cut makes it easier to shred.

Instead of water, you can use beef broth or light or dark beer. Beer also acts as a tenderizer.

To know if the corned beef is done, put a fork in the center. The meat should feel tender.

Don’t make the potato pieces too small as they will become mushy. If you have cut them into small cubes, add them in the last one hour of cooking.

It’s best to leave the potatoes whole but make sure to pierce them from all sides with a fork so that they absorb all the juices and flavors.

For the cabbage to be crispy, add the pieces in the last hour of cooking in the Dutch oven.

You can cook corned beef and cabbage in a crockpot but in that case, you should slow cook for 10 hours. Otherwise, the meat won’t be done to perfection.

Don’t throw away the broth after serving the Dutch oven corned beef and cabbage. Use it to make soup or stew later.

Cut slices against the meat grain to make it fork-tender.

Traditional Recipes

Traditional recipes didn’t use corned beef at all but boiled bacon. However, with the change in circumstances, there was a birth of a new traditional way of making corned beef with cabbage.

It has become a tradition to use red potatoes as these retain their texture and shape unlike the other types of potatoes. It’s important to prevent the potatoes from getting mixed and mashed into the beef brisket broth and losing their taste.

Although you can add any vegetables you want, the traditional Irish recipe added carrots. Both potatoes and carrots are ingrained in the Irish diet.

Nowadays you get the ready-to-cook beef brisket from stores. But to follow a traditional recipe, you need to brine the beef brisket at home with pink curing salt, salt, warm water, and brown sugar.

To neutralize the sharp salty taste of corned beef, some recipes add brown sugar to make the beef sweet. However, if you prefer not to have the veggies taste sweet, you can leave out the brown sugar.

Modernized Recipes

You can give a twist to the basic recipe of Dutch oven corned beef and cabbage to make it more modernized.

For example, you can stir up corned beef and red cabbage sandwiches.

Corned Beef and Red Cabbage Sandwich Recipe

Here are the ingredients you’ll need to make 8 corned beef and red cabbage sandwiches::

16 slices of bread of your choice.

Softened butter as required.

8 slices of cheese.

7.9 oz of red cabbage, thinly sliced.

35.3 oz corned beef.

1 cup red wine vinegar.

1 teaspoon sea salt flakes.

Freshly ground black pepper as per taste.

1/4 cup brown sugar.

Step-by-Step Process

Just follow the steps mentioned below for a yummylicious corned beef and red cabbage sandwich.

Preheat a slow cooker with 1½ cups water, vinegar, brown sugar, salt, and pepper in it.

Put the beef brisket in the center of the pot and arrange the red cabbage slices.

Cook for 6 hours with the lid covered.

After the beef is done, put it on a large plate, wait for 10 minutes, and cut it into slices.

Strain all the liquid from the cabbage.

Spread butter on the bread slices and grill each side for a minute.

On each of the 8 pieces of bread, put a slice of cheese and grill until the cheese melts.

Top the melted cheese side with slices of corned beef.

Add the red cabbage slices and top with the remaining 8 slices of bread.

Side Dishes to Enjoy with Dutch Oven Corned Beef and Cabbage

If you’re thinking about which side dishes go perfectly with your corned beef and cabbage meal, here are a few ideas.

Dutch oven bread
Beer bread
Irish soda bread
A dipping sauce of spicy mustard

Conclusion

Once you have made Dutch oven corned beef and cabbage, you’re likely to make it a few more times throughout the year.

The tenderest and juiciest block of beef brisket along with the flavorful veggies is sure to win the hearts of everyone in the family.

You have the option to make the dish in a Dutch oven or a crock pot or a pressure cooker.

Plus, you can tweak the traditional recipes and make a more modern version that would appeal to everyone.

All in all, it’s a flexible meal, both in terms of ingredients and the cooking method and you can’t go wrong with it!

How to Cook Frozen Chicken Nuggets in the Air Fryer: Get Crispy and Juicy Nuggets Every Time!

Posted on March 4, 2022August 22, 2022 by John Bird

If you are looking for a snack that is quick and easy to make, you can’t go wrong with frozen chicken nuggets! The word ‘healthy’ is not often paired with fried chicken nuggets. However, if you make these frozen treats in the air fryer, the nuggets will turn out both healthy and tasty!

Deep frying anything on the stove is not only difficult but also messy and dangerous. The oil splatters are hard to clean and can end up burning your skin.

And let’s not forget how they usually either come out completely burnt, uncooked on the inside, or an unholy mixture of both.

This is why air fryers are a necessity for fried food lovers. You get healthier snacks with the least hassle. So without further ado, let’s look at how to make the crispiest and juiciest frozen chicken nuggets with an air fryer.

How to Cook Frozen Chicken Nuggets in the Air Fryer: Get Crispy and Juicy Nuggets Every Time! 1

The Process of Cooking Chicken Nuggets in Air Fryer

How to cook frozen chicken nuggets in an air fryer? If you love frozen fried food, you may be tempted to invest in a dedicated deep fryer. A deep fryer helps make the process of frying frozen food easier and you always get better results. But if you are interested in keeping your diet healthy, an air fryer will always be the best option.

The process of cooking chicken nuggets in an air fryer is fast and so simple that even your children can use it! Try the following steps for making delicious air fryer frozen chicken nuggets:

Apply a light layer of oil into the detachable food basket of the air fryer. Do not use aerosol cooking spray as they have chemicals that can damage the insides of your machine.
Add a single layer of frozen chicken nuggets. Make sure the nuggets are spaced out. Adding too many will give you poor results.
You don’t need to add oil to an air fryer. However, if you want to give the nuggets a drizzle of olive oil, sesame oil, or butter, you can.
Set your temperature at 400°F, and “fry” for 6 minutes. After 6 minutes, you can choose to flip them over. Cook for another 6 or until they are done.
These air fryer chicken nuggets can be super hot, so you must be careful while taking them out. Use a tong to remove them from the basket one at a time.

Additional Tips for Making Chicken Nuggets in the Air Fryer

Some people are so scared of air fryers that they would rather cook their frozen chicken nuggets in an oven. While you will get decent results if you do it right, nothing can beat air fryers in terms of health and convenience.

If you are still afraid to use this fast and handy machine, these additional tips can make it easier for you:

Most people don’t know that you need to preheat your air fryer. Set the desired temperature and preheat for four to five minutes to get the best results!
Consider applying a light layer of oil at the bottom of the air fryer food basket to avoid the food getting stuck to it.
Do not use an aerosol cooking oil spray as they have chemicals that can damage the inside of the air fryer. Use an oil mister-type bottle for a light spritz.
Space out the frozen chicken nuggets so that they don’t get stuck to each other when they are cooking.
Don’t defrost your chicken nuggets before placing them in the machine. Pull them apart if they are stuck together and add them as is.
Air fryers have a notorious reputation for drying out food and making it rubbery. The moisture that is frozen to the chicken nuggets will help keep it moist on the inside and crispy on the outside!
You can flip them over halfway through if that makes you feel better. However, it is unnecessary.
Can you cook chicken nuggets and fries together in the air fryer? You absolutely can! Potatoes take a longer time to fry, so add them five to six minutes ahead of the chicken. Make sure you space them out so that everything cooks evenly.

How Long to Put Frozen Chicken Nuggets in the Air Fryer

If you were wondering how long to cook frozen chicken nuggets in an air fryer, you will be surprised to know that you can do so in under 15 minutes. This is almost as fast as making a pot of drip coffee!

Fry the nuggets in the air fryer at 400 degrees Fahrenheit for around 10 to 12 minutes. If you are using vegan chicken nuggets, only cook them for six to eight minutes. Remember that it’s plant-based (not starches like potatoes!) items take a shorter time to cook!

How to Make Your Air Fryer Chicken Nuggets Extra Crispy

An air fryer uses hot air to make fried food crispy. A minute or two extra in the air fryer will give your fried food a crispier skin.

The dual power of hot air and oil can also help you make your frozen chicken nuggets extra crispy. So spray a light layer of oil on the frozen nuggets and cook at them for a few minutes longer to get that crispy golden skin.

How to Reheat Chicken Nuggets in the Air Fryer

You made a batch of chicken nuggets that you couldn’t finish and now they have gotten all cold, soggy, and tasteless. But, don’t worry. You can easily reheat the chicken nuggets in your air fryer!

Preheat the air fryer to 350 degrees then add your chicken nuggets, making sure not to stack them on top of one another. Lay them out in a single layer on the food basket and leave some space between them. Cook for four to five minutes and eat them while still hot as you don’t want to let them get cold again!

What Sauces and Dips to Serve with Your Air Fried Chicken Nuggets

Chicken nuggets pair well with almost any type of sauce, so you can eat it with any of your favorite dips. Here are a few sauces and dips that work well with air fryer frozen chicken nuggets.

Honey Mustard Sauce

Looking for something simple and easy to serve as a dipping sauce with your air fryer chicken nuggets? Whip up a dipping honey mustard sauce with four simple ingredients! Take a cup of mayo, salt to taste, one teaspoon of mustard, and a generous drizzle of honey. Mix them, and you will get your honey mustard sauce.

Indian Tamarind Chutney

Want something sweet, tangy, spicy, and simply exotic for your chicken nugget dip? Try making tamarind chutney, a local favorite dipping sauce that pairs well with fried food like samosas and pakoras.

Throw the ingredients in a fast blender and give them a mix, and you will have an exotic dip ready within seconds!

Ingredients:

Tamarind pulp or paste
Jaggery powder or maple syrup
Cumin powder
Ginger powder
Red chili powder
Black salt
Coriander paste (optional)
Green chili paste (optional)
Salt

Sriracha or Sweet Chili Sauce

The Thais have some of the best dipping sauces on the planet. If you want a sweet and spicy sauce for your chicken nuggets, try having it with their sweet chili sauce.

However, if you want a punch of heat that is tart yet not sweet, sriracha sauce is your best bet. You can also mix up sriracha with mayo to make a fusion dip that will tone down the extremeness of sriracha. This sauce also pairs well with grilled delights, so try serving it at your next barbecue party.

Bottom Line

Now that you know how to make frozen chicken nuggets in an air fryer, you don’t have to worry about the hassle of making frozen food on the stovetop again!

Delicious Side Dishes to Enjoy with Lobster Tails

Posted on March 2, 2022August 15, 2022 by Sumaita

Craving lobster tails but not sure what to serve with them? We have rounded up a list of good old side dishes that match the delicate taste of lobster tails. From traditional options, family-size side dishes to quick and easy ones, we have got you covered for a delicious home-cooked dinner menu.

We all love the sweet and rich taste of lobster tails that we often only treat ourselves with on special occasions. They are not at all time-consuming whether you prefer them grilled, steamed, or baked in a rich butter sauce.

However you decide to prepare it, somehow it’s always a winning dish. Most times we like to take it up a notch by adding a side dish to it. So we have prepared a list for you to prepare a full-fledged dinner course at home. What to serve with lobster tails should not be a problem anymore!

Honestly, it doesn’t take a lot to turn around your chef game at home. The key is to find a lobster side dish that complements the richness of lobster tails. To make it easier, always choose something that goes well with all of your family members. Let’s go straight into some of the best side dish options for your dinner feast.

Delicious Side Dishes to Enjoy with Lobster Tails 2

Mouthwatering Side Dishes

Lobster is a great source of protein—which makes it very healthy. And who doesn’t love seafood? Kids also love to get their hands dirty while enjoying their meals—a rare moment when everybody is happy! Family meals are the best way to bond, and a great home-cooked meal just makes it more memorable. Keep reading for some ideas to celebrate your family mealtimes with these yummy side dishes.

Traditional

Here are some good old traditional side dishes that have always won hearts at the dinner table.

1. Butter

Lobster and butter are a match made in heaven. They compliment each other wonderfully. Butters creamy texture works well to bring out the sweetness in lobsters. This is the most traditional and simplest way to serve lobster tails.

However, you don’t have to stick to basic butter. You can use Thermidor butter to enhance the overall taste of your dish. To prepare Thermidor butter, you need to gather the following ingredients: dry white wine, butter, tarragon, parsley, paprika, and shallot. Boil the dry wine and shallot together and bring it to simmer. Add the rest of the ingredients and give it a good whip to get a nice sauce.

Pour the sauce over the cooked lobster tail. You don’t have to stop here—you can throw the pan in the oven for a quick grill. Let the butter sink into the lobster, and within a few minutes, you’ll notice that the butter has started to change its color to brown. Take it out.

Another way to serve it is with clarified butter—butter without water and milk proteins. In other words, it is pure butterfat. To make this at home, you have to use a saucepan to melt the butter. Bring it to a gentle boil. You’ll notice the foamy milk proteins are at the bottom of the pan.

The water in the butter would also have evaporated by now. Grab a cheesecloth to pour the butter. If you don’t have a cheesecloth, you can use a coffee or tea strainer. After draining the excess liquid in the butter, you’ll be left with sweet, golden clarified butter to enjoy with your lobster tails. Yum!

2. Veggie Fries

French fries are always the best side dish. They can be enjoyed with anything and everything. You can pair your lobster tails with other kinds of fries, tater tots, or garlic toast. If you are feeling more health-conscious, then you can opt for healthier options, like zucchini fries, pumpkin fries, or kale chips. We’ll be sharing one of our popular zucchini fries recipes with you.

You need breadcrumbs, eggs, Parmesan cheese (grated), and zucchini. Make zucchini strips but cut thin slices. Dip them into whisked eggs. Put aside the breadcrumb and cheese mixture. The rule is to dip it in the eggs and then the dry ingredient mixture. Throw it in the oven for 20 minutes. You can do the same for kale, pumpkin, or carrot chips. Take them out when they are brown and crispy.

3. Potato Salad

Potato salad with lobster dinner always saves the day! It’s hearty and warm and tastes perfect with lobster tails any time of the year. To make a potato salad, you need dijon mustard, boiled potato, lemon zest, minced shallot, celery, honey, pepper, and olive oil. You can serve it hot or cold.

Family Meals

Here are some of the family-size side dishes to feed the entire family with love.

1. Mac and Cheese

The safest choice is always mac and cheese, especially if you have little humans to feed. It is loved by most people as an individual dish. As a side dish, it does justice to the delicate taste of lobster tails for sure. Keep it simple.

You can either make it from scratch at home or just go with the store-bought ones. Classic mac and cheese require milk, flour, butter, cheddar cheese, and some macaroni. Just throw everything together, bring it to boil, and season it. You could also add the lobster meat to the mac and cheese for the kids. Win-win really!

2. Pasta Salad

A pasta salad can be an excellent complement to lobster tails. If you have hungry monsters at home who love to have big meals, this is a great choice. You’ll need pasta, some veggies, and a nice salad dressing. You can toss in red and green bell peppers, apples, minced garlic, pepper, lemon juice, mustard, and some dressing and voila! Your pasta salad is ready!

3. Steamed White Rice

Simple and nice! If you have a lot of people to feed and you don’t have a lot of time, then steamed white rice is what you need to pick. It makes the meal filling, is easy to cook, and has that additional carb factor. You could add some butter to the rice to bring out the best qualities of the lobster tail. This one is always a winner!

Easy and Quick Sides Dishes

Among the many options of side dishes for lobster tails, we have prepared a separate “easy and quick” list for you to choose for your red lobster side dishes. Now if this isn’t helpful, then we don’t know what is! Jokes apart – the following side dishes can be prepared if you have time constraints, and work great every single time!

1. Coleslaw

This is a classic one, and it goes with almost everything! It is light, fresh, crunchy, sweet, and salty, all in one. You’ll need cabbage, carrots, additional veggies (optional), lemon, oil, sugar, salt, mayo, and pepper for this to come together. Or if this is a hassle for you, just buy the store-bought coleslaw dressing. Give it a nice toss and store it in the fridge for a few hours. The flavors will start to come together. Take it out just before dinner.

2. Corn on the Cob

Do you want to hear a joke? If lobster and butter got together, corn on the cob would be their child. This is because corn on the cob and lobster have so much in common in terms of taste. Just like lobster, corn is sweet and loves butter and seasoning. Do you see where we’re going with this?

Corn on the cob is extremely easy to prepare. You can boil it in salted water for three to five minutes. You can also microwave it. You can also throw it on the grill for that smokey flavor. Brush it up with some butter, and it’s ready. You can go all out with the seasoning too—you can add paprika for the heat and kick. You can squeeze some lemon juice to balance the richness of the butter.

3. Bread

Easiest one out there! Just pick up a nice, fresh loaf from the supermarket on your way. You might choose a baguette to make it fancier. Other options are ciabatta, sourdough, or just plain dinner rolls. Pop the bread in the oven to make sure it’s nice and warm. You can add spreads and dips for the bread to be enjoyed with lobster tails.

Lobster Tail Recipe

There are plenty of recipes out there on the Internet. There are many different varieties of each recipe, ranging from a luxury restaurant-style baked lobster tail to a grilled lobster tail menu. We have chosen the simplest one for you to cook a nice and delicious lobster tail at home.

Ingredients

This ingredient list serves 2 people, so make changes to it accordingly.

8 oz lobster tail (225 g), 2 tails
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fresh parsley, chopped
1 teaspoon lemon juice
2 wedges lemon, to serve
broccoli, cooked, to serve

Prepping Time

It should take about 10-15 minutes to prepare the ingredients and another 20 minutes for it to be cooked in the oven for a total of 30-35 minutes.

Cooking

Get clean scissors to cut the lobster along the middle to the top of the shell. Try to do a straight line. Don’t cut to the end of the tail.
With a spoon, scoop out the meat from both sides of the shell.
Gently press both sides of the shell together. Place the meat over the seam in between the two shells.
Prepare your oven by preheating it to 450°F (230°C).
Place the lobster tails on a baking sheet.
Use a small bowl to mix the ingredients for the sauce. Add butter, salt, garlic powder, paprika, pepper, lemon juice and parsley. Take a brush to spread the mixture evenly on the lobster meat.
Bake for 12-15 minutes for the lobster to be fully cooked. Don’t overcook it as the texture of lobster meat can become rubbery.
Squeeze out lemon juice on top of the cooked lobster tail.
Enjoy!

Conclusion

You are probably intrigued to try out all of these side dishes to enjoy with your lobster tails. Well, not a bad idea! These mouthwatering dishes are worth it. Just last-minute tips before you go and cook up a storm. Bigger isn’t better, and lobster meat is tastier if the lobsters are young and smaller in size. Bon appetit!

Turbinado Sugar: Everything You Need to Know

Posted on February 25, 2022August 15, 2022 by Arya

Fun fact: turbinado sugar comes from the Spanish word turbina, meaning the centrifugal process of making sugar. Another fun fact? The brown sugar in your local supermarket aisles or coffee shops labeled raw sugar is turbinado sugar.

These brown crystals are irregular and thicker than normal sugar crystals, and they’re just what you need to step up your baking game.

Curious? Let’s take a deeper dive.

What is Turbinado Sugar?

Turbinado sugar is a form of brown sugar sourced from sugar cane juice. It undergoes the initial stages of processing similar to other sugars, except the processing is cut around the time where you’re supposed to remove all of a sugar’s molasses.

So, turbinado sugar retains some of the natural molasses, making its crystals look light to pale brown and have a larger surface area than other sugars. It’s also moister and more flavorful than regular sugar, making it perfect for your baking needs.

So, now that you’re more familiar with this type of brown sugar, let’s discuss its health and nutritional factors. After that, we’ll also see where we can buy turbinado sugar and talk about alternatives or substitutes.

Benefits of Turbinado Sugar

Turbinado sugar is a less refined version of white sugar and brown sugar.

It’s not exactly raw sugar, as some people may call it. It still undergoes processing that actually helps prevent contamination and removes the dirt and other things raw sugar may possess. However, compared to brown sugar and standard table sugar, it undergoes less processing.

Less processing means it still retains some antioxidants from the molasses left in it. So, you may receive little benefit from turbinado’s antioxidants, but don’t expect too much since it’s just a tiny amount. Of course, the tiny amount is still more than what brown or white sugar can give.

Technically, the benefits of turbinado sugar sway more on the ways you can use it for baking rather than the ways it can help your health. Remember, sugar is always still sugar, no matter its form.

When using turbinado sugar for baked goods, you can rely on it to add a crunch to your creations. It gives your dishes a nice texture since it doesn’t fully dissolve in the thin batters of cookies, muffins, and bread.

Of course, make sure your thin batters don’t need smooth outcomes. Otherwise, creating things like mousse or whipped cream will have a totally different outcome than the intended ones. Likewise, don’t expect turbinado to caramelize as well as other brown sugars.

That aside, turbinado also benefits your baking needs if you want a richer flavor. For example, if you’re baking a cake, you can use turbinado. You don’t have to worry about the not dissolving part – in thick batters, turbinado sugar dissolves just fine.

How to Use Turbinado Sugar

You can use turbinado sugar to substitute both white and brown sugar. Likewise, you can use it in recipes that call for richer flavors, darker colors, or better textures.

Baking Using Turbinado Sugar

Turbinado has a low level of moisture, which makes it perfect for cakes and other baked goods. It’s also a great substitute for white sugar if you want to decrease the sweetness or add more texture.

You can use turbinado in dark chocolate recipes because the added flavor of caramelized sugar enhances the flavor of the chocolate. Similarly, you can use it as an alternative to brown or white sugar in fruit pies because its texture makes it easier to mix into your pie dough.

Cooking Using Turbinado Sugar

If you’ve never tried cooking with turbinado before, it might be time for an experiment. Find a recipe and use turbinado in place of regular or brown sugar. It should be used in a recipe that includes butter because the butter will melt the flecks of caramelized sugar into syrup.

As mentioned before, you can use turbinado in recipes to add flavor and texture. While it’s not typically used as the sole sweetener, you can substitute it for white sugar in recipes that call for equal amounts.

Other things you can use turbinado sugar on includes cereals, muffins, scones, baked sweet potatoes, barbeque marinate, candied nuts, baked fruits, beverages, and as a body scrub or facial exfoliant.

Where to Buy Turbinado Sugar

Turbinado sugar is widely available in local supermarkets. But if you’re looking for turbinado sugar recommendations online, here are our top picks:

1. Sugar Lab Turbinado Sugar Cubes

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Sugar Lab’s version would be convenient for you if you love sugar cubes! It’s all-natural, vegan, non-GMO, and high quality, and it’s best used for teas, coffee, milk, chocolate, cocktails, and other beverages.

Of course, it comes in convenient 12-pack to-go boxes, so you can just take one with you wherever you need to go. If you’re someone who’s conscious of your sugar intake and the type of sugar that you consume, you can carry this around so you can manually add turbinado to your drinks.

2. Inauca Turbinado Sugar

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Inauca’s Turbinado Sugar will work well for you if you need something Kosher. It’s from Colombia, and you can buy it in convenient 2-pound resealable packages. So, if you like the convenience of not needing to transfer your condiments in a jar or if you don’t have space for jars, try Inauca. It’s not cubed sugar this time, so you can easily use this sugar for baking.

3. Sugar in the Raw Natural Cane Sugar

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If you’re always on the go and would love nothing more than to just grab a packet of sugar, tear it off, and use it, Sugar in the Raw’s Turbinado might be for you. It comes in 100 5-gram packets, so you can take it anywhere or use it anytime without worrying about where to store it.

4. Batey Natural Sugar Turbinado

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If you want natural cane sugar but are against the sugar factories in the US, you can opt for Batey’s Turbinado, which comes from Colombia. It comes in 2-pound packs that you’ll need to transfer in containers, but that shouldn’t be a problem if you’re using turbinado to bake.

5. Wholesome Sweeteners Turbinado

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Wholesome Sweeteners’ unrefined golden sugar crystals are under a Climate-Friendly Pledge, so they were made sustainably to prevent harming nature. They come in 1.5-pound packs, and they’re perfect if you’re using them on baked products, beverages, or as sprinkles.

Substitutes for Turbinado Sugar

Just like how you can substitute brown or white and other sugars, you can substitute other sugars for turbinado. Turbinado sugar alternatives include agave nectar, brown rice syrup, date sugar, and honey.

Agave Nectar

When using agave nectar to substitute turbinado sugar, use an equivalent amount of agave in place of turbinado. Also, note that agave syrup dissolves faster than turbinado, so you can also use it as a turbinado alternative if you’re baking a recipe that needs quick-dissolving sugar.

Brown Rice Syrup

Brown rice syrup works as an equal substitute to turbinado sugar, too. The difference is that brown rice syrup has lower calories and carbohydrates, so you’ll like this alternative if you appreciate the lowered stats.

Date Sugar

Date sugar or date syrup also substitutes turbinado equally. Date sugar looks similar to brown sugar but doesn’t taste like brown sugar because it lacks molasses. However, it can pass as an alternative to turbinado due to its natural sweetness and nice texture.

Honey

You can easily find honey everywhere, but make sure you’re buying natural honey and not honey-flavored syrup. When substituting honey for turbinado, you can use the same amount but remember that since honey is liquid, you’ll need to reduce your recipe’s liquid by three tablespoons.

How to Store Turbinado Sugar

You can’t just store turbinado sugar anywhere, especially if you bought a big pack of it. So, when storing turbinado sugar, remember that you need to put it in an airtight container unless it comes in a resealable pack or separate packets or sachets.

If you store turbinado in a container that isn’t airtight, it’ll end up absorbing the moisture in your environment, and that will clump and harden the crystals. It’s just like any other sugar in that way, so store it with care unless you’re okay with using hardened sugar cane crystals.

Moreover, store turbinado at room temperature or lower so it doesn’t melt. It’s not really a problem if it naturally melts – you can still use it for baking or cooking. However, if it melts due to contact with direct heat, it’ll harden once it cools down.

FAQs

Is turbinado sugar healthy?

Sugar is okay in moderation. Turbinado sugar is still sugar, so we can’t exactly say it’s healthy. However, it is a slightly better alternative than standard white or brown sugar. It doesn’t go through extensive processing like regular sugar, and it contains about 70 calories per tablespoon compared to white sugar’s 97 calories.

What does turbinado sugar taste like?

Turbinado sugar has a subtle caramel flavor with hints of molasses.

What is the difference between turbinado sugar and regular sugar?

Turbinado is made from sugar cane’s first pressing, therefore keeping more of the plant’s natural flavors and color. Its crystals are typically darker in color, coarser, and larger in grain size compared to processed regular or brown sugar.

Is there a difference between turbinado sugar and cane sugar?

Any sugar made from sugar cane is cane sugar. So, turbinado is a form of cane sugar. There are other forms of cane sugar as well, such as white sugar, whole cane sugar, raw sugar, and others.

Is turbinado sugar vegan?

Since turbinado sugar isn’t as refined as white or brown sugar, it doesn’t come in contact with bone char and is said to be vegan.

Is turbinado sugar good for diabetes?

Turbinado has the same nutritional value as regular sugar, so it’s not good for diabetic patients. You can consume it in moderate amounts, but don’t think of it as a healthier, more suitable substitute for regular sugar.

Where can I buy turbinado sugar?

Turbinado sugar is packaged and labeled as raw sugar in local supermarkets. However, if you want to shop online, see our suggested products above.

Final Thoughts

Turbinado sugar comes from sugar cane but isn’t as refined as regular sugar, and it’s perfect for baking goods that need nice textures. So, if you want to switch up your sugar and up your baking game, why not try turbinado sugar?

Can You Freeze Smoked Salmon?

Posted on February 19, 2022August 15, 2022 by Arya

If you want food items to last long, one solution is to freeze them. So, if you have plenty of smoked salmon and you want to extend its shelf life, can you freeze smoked salmon, too?

Just like most of everything else, you can freeze smoked salmon. However, you’ll need to consider a couple of factors to properly freeze it, including whether you smoked the salmon yourself or bought it from the grocery store and if your salmon has herbs in it.

To help you out, we’ll discuss how you can freeze and defrost smoked salmon and the things you need to consider when freezing cooked fish. We’ll also tackle some common questions regarding freezing smoked salmon, including how to tell if your salmon has gone bad.

You may also like: Sockeye Salmon vs Atlantic Salmon: Key Differences and the Superior Salmon!

What Is Smoked Salmon?

As you can guess by its name, smoked salmon is salmon that has been treated with smoke from particular firewood. Usually, alder or beech, or maple wood is used to smoke salmon to give it the smokey flavor or to preserve it better.

But before being smoked, there are a few other steps to follow to get smoked salmon.

How Salmon Gets Smoked: A Step-by-Step Process

Let’s look at the process of smoking salmon – from being caught right to its finished form.

Immediately after fresh salmon have been caught, they’re cleaned and their organs are removed before being frozen right on the fishing boat.
Next, they are taken to a smoking workshop where the salmon is thawed for 15 hours with 36°F (2°C) cold water. Thawing the salmon in cold water prevents any bacteria to form in the fish.
Now comes the part where the head, tail, and bone are removed and fish fillets are made.
The scales, fins, rest of the bones, and extra fat are removed in this step of the process.
When the fish fillets are clean, they are sprinkled with spices and salt and marinated for an hour and a half. The marination time ensures that the salt doesn’t penetrate more than 1% inside the fish meat.
After marination, the salmon meat is washed in cold water. At this stage, maple syrup is applied to the surface of the fish to minimize the fish smell.
A thorough rinse is given to the fillets to wash away excess salt.
The salmon is now dried and ready to be sent to the smoking room.
In the smoking oven, the salmon fillets are placed in the chamber and treated to smoke for 16 hours.
After the fire is put out, low-temperature smoking is carried on for at least 24 hours.
Smoked salmon is then vacuum-packed and frozen at-31°F (-35 °C) within an hour to prevent any contamination.

Types of Smoked Salmon

It’s good to know the types of salmon you can buy from the store. But before we get into it, let’s talk a bit about smoked salmon versus cured salmon.

Simply put, cured salmon is salmon that has not been smoked. Therefore, you won’t get an earthy, smokey flavor from it.

Types of cured salmon include lox and gravlax. Lox has the same texture as smoked salmon but lacks the smokiness. Plus, it will taste saltier too.

Gravlax is cured but with plenty of other ingredients besides only salt. Herbs, sugar, spices, and even some aromatic spirits are used to cure gravlax.

Coming back to the types of smoked salmon. There are only two types – hot-smoked salmon and cold-smoked salmon.

The temperature difference in the smoke makes it either hot-smoked or cold-smoked salmon.

When salmon is hot-smoked, the temperature of the smoking chamber is a minimum of 145°F (63°C). The hot smoking duration is at least 30 minutes.

For cold smoking salmon, the temperature is between 50°F – 90°F (10°C and 32°C) and the smoking time is between 20 and 24 hours.

There’s a difference between how hot-smoked and cold-smoked salmon tastes.

It’s easier to break hot-smoked salmon and it tastes better. Cold-smoked salmon tastes lighter and has a smooth texture.

Health Benefits of Smoked Salmon

If you’re not eating smoked salmon, it might be time to add this healthy food into your diet. Smoked Salmon contains many nutrients and vitamins that will boost the quality of life for both yourself as well as those around ya!

Source: WebMD

If You Can Freeze Most Food, Can You Freeze Smoked Salmon?

As mentioned before, you can freeze smoked salmon. However, you’ll need to factor in a few things like whether you’re freezing home-smoked salmon or a store-bought one, an opened pack or a sealed pack, and whether or not the salmon contains other ingredients.

Additionally, you’ll need to ensure that the smoked salmon freezes nicely. For example, smoked salmon with plenty of fat content won’t do well to freezing, and the same will happen to salmon with watery ingredients like cream.

Lastly, you’ll need to consider how you’ll pack the salmon, too, and where you’ll store it.

When Can You Freeze Smoked Salmon?

You can freeze smoked salmon whenever you need it frozen, but you need to make sure that your salmon has pure and even colors and is free from greasy spots or oil deposits in its package.

Homogenous colors in salmon ensure the quality and freshness of your fish. Meanwhile, greasy spots in a store-bought smoked salmon mean it wasn’t packed properly.

Besides these, you’ll need to know how your salmon was smoked so you can effectively freeze it. Cold smoked salmon and hot smoked salmon can be frozen in their original packaging, while manually sliced salmon can be frozen in a different container.

Things to Consider Before Freezing Smoked Salmon

Homemade vs. Store-Bought Smoked Salmon

If you bought smoked salmon in your local grocery store, you could get away with freezing it straight through its packaging. Of course, it has to have been unopened. Otherwise, store-bought but unsealed smoked salmon will need to be transferred to a different container before you can freeze them.

Meanwhile, if you bought salmon that’s vacuum-packed, ensure that you freeze it as soon as possible. Vacuum-sealed smoked salmon is often stored and transported frozen, so you’ll need to freeze it, too, to ensure it keeps its freshness and flavor.

On the other hand, if you cooked salmon yourself, you’ll need to observe some packaging dos and don’ts. For one, you’ll need to ensure you store the salmon in an airtight container to retain its freshness even when frozen. You’ll also need to divide it into different portions to make the thawing process easier for you.

Salmon Smoking Method

To know if freezing smoked salmon is your best option, you need to consider how the salmon was smoked, too. Is your fish hot smoked or cold smoked?

If you have salmon cooked using the cold smoke method, you’ll actually need to keep your fish frozen until you’re ready to eat it. Cold smoked fish is cooked but still looks raw and wet, so it perishes easily. Hence, it’s best to freeze cold-smoked salmon until consumption.

Meanwhile, if you have hot smoked salmon, you can rest assured it’ll last longer than cold smoked salmon, even without freezing. This is because it was cooked in high heat, which basically killed all of the salmon’s bacteria. Of course, you can still go for a frozen smoked salmon if you want.

Salmon Slicing Method

There’s an exception to freezing smoked fish, and it depends on whether your salmon was manually sliced or mechanically sliced. You can freeze manually sliced salmon, but it’s not recommended to freeze machine sliced smoked salmon.

Mechanically sliced salmon are usually processed while frozen, so you can’t guarantee its quality and that it’ll still retain its flavor once you freeze it again. Meanwhile, manually sliced salmon wouldn’t be cut while frozen, so it’s alright to freeze it and expect it to retain its flavor.

Expiry Date

If your salmon is about to expire, freezing it isn’t likely going to extend its shelf life. A smoked salmon’s expiry date guarantees the length a salmon can last before going rancid and losing its flavors, so it’s best to only freeze salmon far from its expiration date.

Keep in mind that generally, you can expect smoked fish to last two weeks in the fridge. So, you can decide to freeze it after a week in the fridge to lengthen its shelf life.

Seal Status

Salmon is known for its delicious buttery fats, but too much of it and improper sealing can ruin your freezing experience. Fats oxidize fast when exposed to air, so improper sealing can ruin your smoked salmon’s flavor even if it’s been frozen.

So, if your store-bought or homemade smoked salmon isn’t properly sealed, transfer it to a different container. And when you’re sealing your smoked salmon, keep as much air out as possible and ensure it’s tightly closed to keep the air out. For best results, you can use a vacuum sealer.

Packaging Plan

If you have a big batch of smoked salmon to freeze, consider dividing them into smaller portions. This will greatly help you when you’re thawing your fish – it’s better to thaw small portions that you’ll eat for the day than thaw a big portion and then refreeze the amount you won’t eat.

Other Ingredients

Smoked salmon will stay fresh and retain its flavor if you freeze it right, but its accompanying ingredients may not do the same. Let’s discuss common ingredients in salmon dishes and see if they affect your freezing process.

Fats and Creams

As mentioned earlier, fats and creams don’t do well when frozen – they separate into two layers when you freeze them. So, it’s best not to freeze smoked salmon with watery or fatty additives. You can always add creams or sauces to your salmon once you thaw it and prepare it for consumption.

Crunchy Vegetables

If your smoked fish’s crunchy vegetable ingredients are already cooked, freezing them should be alright. However, if you freeze them while they’re fresh, don’t expect them to retain their texture once thawed.

Additionally, expect some of the vegetables’ water content to get into your smoked salmon and alter its taste and texture, especially if you don’t defrost it properly.

Herbs

Try not to add herbs to your smoked fish before freezing it. Herbs hold up well when frozen, but it’s still best to add them to your salmon when you’re about to eat it instead. That way, you’ll enjoy fresh and flavorful herbs with your salmon.

How to Properly Freeze Smoked Salmon

If you simply toss your smoked salmon in the freezer, don’t expect it to retain its flavor and texture unless it was frozen in its original and unsealed packaging. To properly freeze smoked salmon, you need to:

Slice the salmon before freezing, if you have big chunks of smoked salmon. This will make thawing easier for you and eliminate the need to thaw, refreeze, and rethaw.
Use parchment paper to separate salmon slices if you have multiple pieces. You can also use separate plastic wraps, but parchment paper is more economical and convenient.
Use two layers of parchment paper or cling wrap for each portion of salmon, and then place the portions in a freeze paper or an airtight container. This guarantees a nice seal to help your smoked salmon keep its flavor.
You may also use freezer bags to tightly seal the salmon. Alternatively, you can opt for airtight containers that aren’t too big or too small for your salmon portions.
However, if you’re lucky enough to have a vacuum sealer, you can just vacuum seal your smoked salmon and be done with the freezing preparation process.
Once you’re done packing your smoked salmon portions, don’t forget to add the date outside your container or bag. It should help you note if the fish is still good or not and keep track of how long it’s been in your freezer.

How to Thaw Frozen Smoked Salmon

So, you have a thawed smoked salmon. Next, comes a subsequent problem: how do you thaw smoked salmon? Can you just take it out of the fridge, place it on the counter, and eat it once the ice is off?

You can’t just remove frozen smoked salmon from the freezer and place it straight into the counter. Remember, it’s been frozen. So, when defrosting smoked salmon, you’ll need to follow a little process to ensure the salmon’s flavor and texture aren’t ruined.

Slowly Defrosting Smoked Salmon

As mentioned earlier, you can’t just rush things when thawing smoked salmon from the freezer. Doing so will result in a ruined texture and flavor. And if you leave your fish at room temperature on the counter for too long, your salmon might end up contaminated with bacteria, too.

So, here’s how you can slowly and properly defrost smoked salmon:

Move the frozen salmon out of the freezer and into the fridge.
Place a bag or cup of baking soda inside your fridge to absorb the salmon’s fishy smell.
Take the salmon out after 20+ hours and at around 20 minutes before its preparation.

Remember to never thaw at room temperature because it’ll increase the chances of bacterial contamination and ruin your food’s texture and flavor. And if you can’t wait for a day to defrost smoked salmon, you may also try a faster method, which uses water.

Defrosting Smoked Salmon with Water

Since the first method takes quite a lot of time, you can choose an alternative method instead, which uses cold water to thaw smoked salmon. To do this, you’ll need to:

Take your desired salmon portions and seal them in a bag.
You don’t need to do the first step if they’re already in a bag.
Run the fish under cold water for a few minutes.
Submerge the frozen salmon in a bag or bowl of cold water.
Wait for three to four hours for the salmon to thaw.

It might be tempting to use hot or warm water, but do your best not to. Using warm water on frozen fish destroys its texture and increases its chance of bacterial contamination.

How to Tell If Smoked Salmon is Bad

So, what’s the next step after thawing your frozen salmon? You might answer that cooking is the next step, but that’s not the case. Once you’ve defrosted your salmon, it’s time to check if it’s still good, just to be sure.

To tell if smoked salmon has gone bad:

Check its smell. A rancid or sour fishy odor means your salmon went bad.
Visually inspect your thawed salmon. If it looks dull and white, it’s bad.
If you notice a white mucous layer on your fish, mold started to grow there.

And in case you still have questions about freezing smoked salmon, we prepared a handy list of FAQs for you.

FAQs

How long does smoked salmon last in the fridge?

According to FDA, smoked salmon can last for two weeks in the fridge. Of course, other factors like how you store the salmon in your fridge can change this estimate.

How long can you freeze smoked salmon?

Smoked fish can retain its best quality in the freezer for two months if you properly freeze it. After this, its flavor will start diminishing, but it can continue staying in your freezer for up to three to four months. However, by the third and fourth months, your smoked salmon’s smokiness will start degrading.

Does smoked salmon freeze well?

Smoked salmon does alright in the freezer as long as you ensure you properly pack it.

Can you refreeze smoked salmon?

You can refreeze smoked salmon, but we don’t recommend it. With the exception of buying frozen salmon and then defrosting and smoking it, it’s not really advisable to refreeze smoked salmon. Refreezing will degrade the fish’s quality.

Can you freeze smoked salmon after opening?

If you opened a pack of smoked salmon and decided you wanted to freeze it, you can do so. Just make sure you transfer it to a different container and follow the proper steps to freeze it.

Can you freeze cooked salmon?

You can freeze cooked salmon as long as you package it properly.

How long does smoked salmon last after defrosting?

Smoked salmon lasts for three to four days in the fridge after defrosting it.

Can you freeze smoked salmon slices?

You can freeze smoked salmon slices, but make sure to remove as much air as possible from its container. Remember, exposure to oxygen will change the fish’s flavor.

Can you freeze lox or cured salmon?

You can freeze lox by following the steps for freezing smoked salmon. Once frozen, lox can last for up to three months without losing its quality.

What’s the difference between lox and smoked salmon?

They’re both cooked salmon, but smoked salmon is salmon smoked as a cooking method, while lox is salmon that’s brined but not smoked.

Can you freeze hot or cold smoked salmon?

You can freeze hot smoked salmon and cold smoked salmon. However, know that cold-smoked salmon’s texture may change, while hot smoked salmon’s texture can retain its texture.

What’s the difference between cold and hot smoked salmon?

Cold smoked salmon is cooked at a lower temperature than hot smoked salmon. The former also features a smooth and silky texture, while the latter has a flaky and baked texture.

Bottom Line

So, can you freeze smoked salmon? Definitely – as long as you do it right. We hope our handy FAQs sheet and detailed guide on how to freeze smoked salmon and thaw properly helped you out!

And if you’re wondering if you can freeze other foods, browse our blog posts for answers. From freezing deli cuts to olive oil, we’ve got you covered.

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Everything You Need to Know About Demerara Sugar

Posted on February 7, 2022August 15, 2022 by Arya

They say having too much sugar can be bad for anyone, but many of our dishes require sugar, especially if you’re baking. Luckily, there’s a way around this: the use of sugar alternatives like demerara sugar.

Demerara sugar is used to make desserts like brownies, pie crusts, whipped cream toppings, and more. It’s a healthy sugar substitute, so you can use it as an alternative sweetener for coffee or tea, too.

Keep reading to learn more about the rich history and health benefits of this delicious sweetener!

History of Demerara Sugar

Demerara sugar comes from sugarcane juice. It’s unrefined, meaning it hasn’t been processed to remove impurities like molasses or glucose syrup. This type of sugar is popular in desserts because it has a rich, dark color, and an intense caramel flavor.

The name “Demerara” comes from the city in Guyana where it was first produced on a large scale in 1790. At first, this type of cane sugar was grown on plantations throughout the Caribbean. But by 1820, most sugar production shifted to Brazil, which now produces 75% of the world’s Demerara sugar.

But why is Demerara sugar important? The answer is its rich history.

What is Demerara Sugar?

Demerara sugar is a type of raw or brown sugar; it is large-grained and slightly sticky with hints of caramel flavor. It has larger crystals due to being spun in the production process rather than being heavily processed like the standard white table sugar, which results in smaller grains.

Moreover, demarara sugar has a golden brown color due to the presence of natural molasses. It can either be completely unrefined or slightly refined with the leftover molasses from brown sugar.

It also boasts a richer flavor that enhances the taste of any dish. And despite being richer than the standard white sugar, it’s also said to be healthier.

Health Benefits of Demerara Sugar

Let’s discuss some health-based benefits of demerara sugar:

Minimally Processed

Demerara sugar is processed minimally compared to most regular sugars. And according to many researchers, raw sugars retain most of their vitamins and minerals, so they’re healthier than processed sugar.

Packed with Vitamins and Minerals

Demerara sugar has natural molasses containing Vitamins B3 and B5, calcium, iron, and many other vitamins and minerals. It also certain nutrients that help in processing the sugar and also contains less sucrose. So, you’re more likely to prevent Vitamin B depletion by consuming this sugar instead of regular sugar.

Supplies Energy

All types of sugar are known to have carbohydrates, and demerara sugar is no different. Carbohydrates are an essential element to boost our energy, and demerara sugar has enough of them to keep you going throughout the day.

Helps Maintain Metabolism

Demerara sugar can aid in boosting your metabolism when used in place of regular sugars. Moreover, it doesn’t affect the metabolization of calcium compared to white sugar.

Nourishes the Skin

Demerara supports skin nourishment through its glycolic acid content, which is great for keeping your skin moisturized. However, you don’t need to consume it to boost your skin’s radiance. You can use it as an exfoliator and watch your skin glow as the sugar wipes out most of your accumulated dead skin cells.

Demarara Sugar vs. Other Sugar Types

Out of all the sugar types available in the market, Demerara sugar is one of the most unique. Demerara sugar is made from pure cane sugar. Its distinctive features include a light golden brown color and a slightly sweet taste. It’s also known for its large crystals, which perfectly tops desserts.

Compared to other sugars, Demerara sugar contains more minerals like potassium, magnesium, and zinc. Moreover, it has a lower glycemic index, which means it doesn’t cause as much of a spike in blood sugar levels as other sugars do. This makes Demarara sugar a good choice for people who are trying to manage their blood sugar levels.

Demerara sugar is also a good source of fiber, which helps regulate digestion. Additionally, the antioxidants in Demerara sugar may aid in protecting you against cell damage and help reduce the risk of some diseases.

So, if you’re looking for a unique sugar with a variety of health benefits, Demarara sugar is a great choice. Try using it in your coffee, tea, or favorite recipes. You might love the sweet taste and its health benefits.

Frequently Asked Questions

We understand that demerara sugar may be a completely new term to many, so we prepared and answered some common questions regarding this sugar.

Is brown sugar and demerara sugar the same?

Demerara sugar and brown sugar are not the same. Demerara sugar is a type of brown sugar made from reduced and crystallized sugar cane juice. Meanwhile, regular brown sugar comes from pure white sugar with molasses added back for flavor.

Both brown sugar and demerara sugar can have the same flavor profiles and perform the same way, but demerara sugar can have less of the molasses flavor.

What is the difference between demerara sugar and turbinado sugar?

While demerara and turbinado sugar are almost the same, there are two basic differences between them. Demerara sugar comes in large grains that are sticky to the touch, while turbinado sugar comes in slightly finer crystals and is less sticky.

Moreover, demerara sugar has a slight toffee-like flavor, and turbinado sugar has a more caramel-like flavor. However, both demerara and turbinado sugar are good substitutes for regular white sugar.

Which demerara sugar cubes are the best?

Finding the right demerara sugar cubes can be a hassle, given all the choices on the market today. Our top two choices would be:

01. Gilway Demerara Sugar Cubes

02. Rolan Rough Cut Demerara Sugar Cubes

How do I make demerara sugar syrup?

To make demerara sugar syrup, simply get 1 cup of demerara sugar and 1 cup of water. Then, boil the ingredients in a saucepan and keep stirring until the sugar completely dissolves. Let it cool in the pan before transferring it to an airtight container.

Note that you need to keep it in a chilled place to make it last longer. If you seal demerara syrup properly and place it on the fridge, it can last for six months.

Is demerara sugar good for diabetes?

While demerara sugar is said to be healthier than white sugar, it is still sugar. Diabetic patients are always advised to not consume sugar, and we believe demerara sugar should not be an exception.

How many calories does demerara sugar have?

In 1 teaspoon (4 g) of demerara sugar, there are about 16 calories. This is the same number of calories that 1 teaspoon of white sugar has. So, demerara sugar cannot help in controlling your calorie intake.

What are the substitutes for demerara sugar?

Demerara sugar can sometimes be hard to find in the market. Try not to worry when this happens and look for substitutes or alternatives instead.

The best substitute for demerara sugar is turbinado sugar, but other substitutes include light brown sugar, granulated sugar, or sanding sugar. Light brown sugar can be used in the same amount as demerara sugar since they both have the subtle flavor of molasses.

Meanwhile, you can use granulated sugar by using a pinch of it in recipes. However, note that it does have a delicate texture, so there will be little differences in flavor.

Lastly, sanding sugars work as great substitutes when you need to sprinkle it on top of baked goods.

How do I use demerara sugar?

Demerara sugar can be used in coffee or tea as a sweetener. Unlike regular sugar, it gives your hot beverages a little toffee-like flavor.

Moreover, since it has a crunchy texture, it’s great for sprinkling on desserts, fruits, or cereal. You can also use it as a topping for baked goods like biscuits, cookies, or cakes to give it a crunchy texture.

Can I use demerara sugar for baking?

You can use demerara sugar for baking. In fact, it’s mostly used for baking recipes. Many people use it as a topping on biscuits or cakes and for crumbles.

Where can I buy demerara sugar?

It can be found in department stores. If not, you can always find it on Amazon.

[amazon box=”B00VEJX49U”]

[amazon box=”B000EA0D26″]

[amazon box=”B002ONM3FG”]

Final Thoughts

Demerara sugar is a healthier alternative than regular white sugar. It has a lot of benefits, and its toffee flavor is a great match for baked goods and hot beverages. However, you may find it difficult to purchase due to its lack of availability in grocery stores, so refer to our listed demerara alternatives when that happens.

Also, note that while demerara sugar offers more benefits than regular sugar, it’s still best to not overconsume any type of sugar. Remember, too much of a good thing can be bad, no matter how healthy it is.

The Art of Cooking Italian Sausage in the Oven

Posted on January 31, 2022August 15, 2022 by Sumaita

What sets apart Italian sausage from other types of sausage is its deep aromatic flavor. One herb that is generally used in almost all Italian sausages is fennel. This fragrant spice gives Italian sausages that signature “sweet” flavor. Other ingredients like garlic, basil, thyme, star anise, etc, elevate the taste even further.

If you are wondering how to cook Italian sausages, one of the fastest and easiest ways to do so is in the oven. The even heat will melt the packed pockets of fat, causing the oils to mingle with the herbs and emit an incredible mouthwatering aroma that will make you want to eat them immediately!

Cooking Italian sausage in the oven is an art. If you do it right, you will end up with juicy and flavorful sausages every time.

Prepping the Sausage

Preparing Italian sausage does not take long, since it is already flavored with herbs. If you have all the ingredients, especially the vital herbs like fennel and dry Italian seasoning, you can make sweet Italian sausage at home using a sausage stuffer. Many Italian households do that to make sausages with authentic native flavors.

If you are using store-bought sausages, buy the all-natural variety so that there are no chemicals, preservatives, or other “hidden” ingredients in your sausages.

You can choose to cut them up, especially when cooking together with vegetables. But the easiest way to do it is by baking them as is. If you want to marinate the sausage, use olive oil, red wine, and balsamic vinegar to add an extra kick to it.

Do not poke the sausages. All the juicy goodness is wrapped within the thin yet sturdy outer layer. If you pierce the skin, all the good stuff will ooze out, and you will be left with very dry sausages.

Handling the Heat

How to cook Italian sausage in the oven? You can choose to use a regular pan or a broiler pan for cooking your Italian sausages in the oven, but make sure that you don’t pack them together. Place them leaving liberal space in between so that the heat can travel and cook them evenly. Add parchment paper beneath it so that you can clean the pan easily.

Temperatures and Time

You can choose to cook them at varying temperatures but make sure that you get the timing right. Any temperature between 350°F to 425°F will work; just ensure that the internal temperature is 160°F (as for most sausages).

If you don’t have a meat thermometer, take a sausage and cut it to see if the inside has turned brown. If it is still pink, it has not been cooked thoroughly.

If you are using frozen sausages, don’t bother defrosting them unless they are stuck together. Just cook them in the oven for an extra 10-15 minutes. After the first 10 minutes, pull out the pan and separate the sausages. Leave room between them.

How long to cook sausage in oven at 350

Cook for at least 30 minutes, turning all the pieces after 12 minutes. You can cook them for up to 35 minutes, but any more than that can dry out all the juices and even burn them. Make sure the internal temperature is around 160°.

How long to cook Italian sausage in oven at 375

Cook for 25 to 30 minutes, giving them a turn halfway through.

How long to cook Italian sausage in oven at 400

Preheat the oven to 400°F. It will take a shorter time to cook the sausages, so leave them in only for 20 to 25 minutes.

How long to cook sausage in oven at 425

If you want to get your Italian sausages done very quickly, cook them for only 15 to 20 minutes at 425°F. Any less than this can be achieved in a dedicated machine like an air fryer, which takes only eight minutes to fry sausages.

How to Get that Crispy Skin

Did you know that you can make your sausage skin extra crispy even in a regular oven? You might think this is only possible in a rotisserie oven, but you can achieve it in your normal oven. Apply a layer of olive oil and make sure to turn the sausage halfway through the cooking time.

What to Bake with Italian Sausages

If you are wondering how to cook sausage in the oven with other items, it is not only easy but preferred. People often bake Italian sausage with pasta. Other ways of cooking sausage are:

Italian Sausage and Potatoes

Cooking Italian sausage and potatoes in the oven is super simple. You can choose to peel the potatoes or keep the skin intact. You might prefer to not peel them as it can be time-consuming without a good peeler or a multipurpose knife. If you are not peeling them, wash the potatoes thoroughly to remove any dirt. Cut them into bite-sized pieces.

Put the sausages and potatoes in a baking tin and sprinkle them with salt, pepper, dry Italian seasonings, and chili flakes (optional). Give it a splash of olive oil, red wine, and balsamic vinegar.

Italian Sausage and Peppers

Italian sausage and bell peppers are a match made in heaven. Cut up your peppers and sausages into bite-sized pieces and add some seasoning of your choice.

You can keep it simple and only add salt, pepper, olive oil, and garlic. Use a garlic press to avoid wasting time grating the clove, if you are in a rush. Both the sausage and the pepper will release sweet juices and give the dish a moist gravy. You can also add a splash of dry white wine, but be sparing with it to get the true flavors of the sausage and peppers.

If you are thinking ‘how to make Italian sausage with peppers and onions in the oven?’, it’s simple. Just add onions to this recipe for a sweet, delectable dish that the whole family will love.

Italian Sausage and Cherry Tomatoes

A common way to cook sweet Italian sausage is with pasta and tomato-based pasta sauce. This is why cherry tomatoes and these sweet sausages are not a surprising combo.

Wash your cherry tomatoes and cut up the sausages into chunks. Add them to a baking pan and sprinkle with salt and pepper. Add garlic and Italian seasoning or simply some fresh herbs. The fresh herb will give a more intense flavor to the dish. You can also add fresh thyme and rosemary sprigs.

A splash of balsamic vinegar will make it tangier. You can also combine the two recipes by adding cherry tomatoes with your sausage and peppers in the oven for a bake.

Final Thoughts

Italian sausage is sweet and fragrant. Pop some into the oven to make some delicious sweet and savory treats. Vegetables like cherry tomatoes, peppers, and starches like potatoes work really well with Italian sausage.

Now that you know how to bake it in the oven, make delicious Italian sausage the next time you are craving something sweet and flavorful for dinner!

Buttermilk vs Heavy Cream: Know the Differences and Various Uses

Posted on December 29, 2021August 15, 2022 by Sumaita

Both buttermilk and heavy cream are staples in various different cuisines. These dairy products add another dimension to the whole flavor profile of a dish. From fluffy buttermilk pancakes to rich Indian butter chicken curry, these ingredients are integral to such mouthwatering foods.

Sometimes you do not have buttermilk in your fridge but you do have heavy cream or vice versa, and you might consider substituting one for the other. Some claim you should never do this, while others say it is perfectly okay if one is unavailable. This article is for you if you are one of those folks who can not decide which theory to believe.

What is Buttermilk?

Traditionally, the rich-tasting, non-fat, and thin liquid left behind after churning butter is buttermilk. This liquid is full of nutrients and beneficial microbial cultures. These microbes add more flavor to the butter as they develop on the cream left behind at room temperature. Before the discovery of refrigeration and easy cooling, buttermilk was kept longer than raw milk as it had an extended shelf life. This made it quite useful and good for cooking.

At present, buttermilk is still considered cultured milk that is similar to other natural cultured dairy products like kefir and yogurt. However, its current preparation method is different from the traditional one. Most dairies now inoculate fresh and pasteurized milk with harmless lactic acid bacteria instead of collecting the by-product of churned butter.

The beneficial bacteria employed are either Lactococcus lactis or Lactobacillus bulgaricus. These bacteria transform the sterilized milk into thick buttermilk. The final product is then packed into cartons or bottles and then dispatched to all the stores.

Despite being creamy, rich, and tasty, traditionally churned buttermilk does not usually contain any fat because all the fat winds up in the butter. Similar to sour cream and yogurt, cultured buttermilk at present ranges from skim to full fat with corresponding calorie content. However, most of the buttermilk we buy from stores is low in fat.

When compared with traditionally cultured buttermilk, store-bought buttermilk has a thicker consistency, tastes more acidic, and is tangier. Hence, it is best to stick to the store-bought buttermilk when preparing a dish that calls for this cultured dairy product.

Opting for commercial buttermilk is recommended as opposed to the homemade ones in baking recipes that rely on precise leavening. To balance the acidity of the store-bought buttermilk and assist in leavening, many recipes include baking soda as well. This helps in achieving a moist and fluffy texture in delicious baked goodies.

Buttermilk tastes sour because lactose present in the milk is fermented by the naturally occurring bacteria. Hence, this cultured milk is often used as a flavoring component in baked goods due to its acidic flavor.

Buttermilk can also be used in marinating and cooking meat as the lactic acid tenderizes the meat. This dairy product contains over 100 calories and slightly more than two grams of fat per cup. Potassium, calcium, phosphorus, and vitamins are all present in small amounts in this liquid.

What is Heavy Cream?

Heavy cream is also sometimes referred to as heavy whipping cream. This cream is great for whipping and is not very light, as the name suggests. Heavy cream is made by leaving milk out for a bit prior to its homogenization. When milk is left for a while, its fat rises to the top. The layer of fat is then skimmed off. The skimmed-off cream is then packaged into sterilized containers while the fat-skimmed milk is packed in bottles, ready for consumption.

Heavy cream contains about 30 to 40 percent fat. This fat content makes baked treats taste so darn good and incredibly delicious. Besides baking, they can also be used in making thick soups, sour cream, homemade butter, whipped cream, sauces, and ice cream. Heavy cream helps in achieving the full-bodied and rich texture in biscuits, cakes, scones, and other baked goodies.

It is also popular as after being whipped, heavy cream holds its fluffy shape the longest. In the world of professional desserts, presentation plays a key role; therefore a cream that keeps its shape on the journey from the kitchen to the table will always be popular with patissiers and chefs.

Buttermilk vs. Heavy Cream: The Differences

Despite being made from the same core ingredient (milk), heavy cream and buttermilk are very different from each other. For easy understanding, here’s a table denoting all the key differences between these two dairy products.

Buttermilk	Heavy Cream
It is basically the liquid left after butter has been churned. At present, it is pasteurized milk cultured by lactic acid bacteria.	It is basically the fat solids separated from the top of unhomogenized milk.
It has a tangy and acidic flavor.	It has a slightly sweet and creamy taste.
It has a thinner consistency than heavy cream.	It has a thicker consistency than buttermilk.
It has a slightly yellow appearance.	Its color is always white.
It has a significantly lower fat content than heavy cream.	It has higher fat content than buttermilk.
It contains fewer calories than heavy cream.	It contains more calories than heavy cream.
It contains more sodium than heavy cream (105mg sodium per 100g of buttermilk).	It contains less sodium than buttermilk (44mg sodium per 100g of heavy cream).
It is typically used as a leavening agent, flavoring agent, or marinade.	It is typically used as an ingredient in sauces, soups, baking, and making ice cream.
It does not hold any shape after being whipped.	It holds shape for a long time after being whipped.
It reacts with baking soda, making the baked good fluffier.	It does not react with baking soda and does not typically leaven the baked product.

Can Buttermilk Be Substituted for Heavy Cream?

In some situations, you can use buttermilk instead of heavy cream. However, there are recipes that call for specific qualities which the substitute does not have. To help you determine whether you can substitute the buttermilk with heavy cream or vice versa, consider the following factors:

Buttermilk cannot be whipped

If the recipe calls for the heavy cream to be whipped, then you cannot certainly use buttermilk. Buttermilk does not have sufficient fat content to be whipped and cannot hold any shape.

Heavy cream does not react with baking soda

Buttermilk has acidic properties which let them react with baking soda. This reaction causes the food to rise and obtain a fluffy texture. This plays a key role when baking cakes and other confections, making it mandatory to use leavening agents like buttermilk and baking soda. A cake that has not risen is literally a flop and is not desired. Hence, heavy cream as a buttermilk substitute is not ideal in recipes that rely on buttermilk for the leavening process.

Buttermilk has a lower fat content

A recipe might call for heavy cream for its 30 to 40 percent fat content to achieve a rich and thick consistency. In such recipes, using buttermilk as a heavy cream substitute will not be ideal as it is simply too light to do the job successfully.

Buttermilk has a sour and acidic taste

Due to the unique and distinct sour taste of the buttermilk, sometimes the baker uses it to add more depth to the dish’s flavor profile. This is particularly true in baking scones and biscuits. Heavy cream is not likely to be perfect for the task since it lacks sourness.

Basically both heavy cream and buttermilk have distinct textures and flavors. Just follow the basic rule of thumb that buttermilk is light and makes food fluffy, whereas heavy cream is much thicker and usually used to make the sauce or food thicker. If a recipe calls for either of these qualities, it is very likely that swapping them will not work.

When Do You Need Buttermilk?

You need buttermilk when the recipe calls for it as a leavening agent to make baked products like cakes and pancakes to be fluffy. They are usually paired with baking soda as they react together which causes the food to rise. They play a key role in making the food airy, light, soft, and fluffy. Buttermilk is also used to add more flavor to the dish due to its tangy taste.

When Do You Need Heavy Cream?

You need heavy cream in dishes to achieve a rich creamy texture as they have a high-fat content. This is why most recipes of hearty soups and heavy sauces call for the use of heavy cream. When you are making whipped cream, using heavy cream is the best way to go. Whipped cream tastes amazing and also looks quite pretty. You can not make whipped cream with buttermilk as it does not have the necessary amounts of fat.

Can I Use Heavy Cream Instead of Buttermilk in Baking?

As long as you are not using them for the above-mentioned purpose, it will not be a problem to substitute one for the other. It might require some baking or culinary skills, but you do not have to be a Martha Stewart to pull it off.

Your heavy cream will struggle to fulfill two crucial aspects of buttermilk. The first is the characteristic sour taste of the buttermilk. Depending on the recipe, you might be able to substitute heavy cream with a splash of vinegar or lemon juice.

The second is the leavening function of the buttermilk. Since heavy cream does not react with baking soda, it does not make the bread, cakes, or other baked goods rise. If you are substituting buttermilk with heavy cream to leaven the baked goodie, replacing baking soda with baking powder will do the trick.

You need to bear in mind that traditional buttermilk is quite different from store-bought or commercial ones. If you want to make traditional buttermilk, you can use milk, cream, and add some lemon juice or vinegar to make your own buttermilk at home.

How to Make Buttermilk from Heavy Cream Milk?

Making your own buttermilk at home is actually quite easy. All you need is some time and two ingredients. Simply mix two tablespoons of white distilled vinegar into one cup of heavy cream milk. You can also use half and half or skimmed milk, but it is best to opt for full-fat milk if you want the buttermilk to be thick like the store-bought kind.

After adding the vinegar, wait for a few minutes for the milk to curdle. Do not get worried about the milk starting to curdle. The curdling will help you obtain the thick consistency and the distinct tangy flavor of the buttermilk. Just allow the lemon juice or vinegar to do its magic by simply letting the milk sit.

If you do not have vinegar, you can use two tablespoons of lemon juice instead. To make sure your buttermilk is thick like the commercial ones, it is best to use milk at room temperature. If the buttermilk you made is not thick enough, let the milk and vinegar mixture sit for a longer time. Alternatively, you can also heat the milk for about 15 seconds in the microwave.

Wrapping up

In certain recipes, buttermilk and heavy cream play some similar roles, yet they are very different from each other. The buttermilk available in supermarkets is made by adding lactic acid to milk, achieving a distinct tangy flavor.

It is used by aspiring bakers to elevate the flavors and help bread, cakes, and other baked goods to rise to give them an airy and light texture. Some marinades also include buttermilk as it can make the meat tender effectively.

Fat is skimmed from unhomogenized milk to make heavy cream. It is thick and can be properly whipped as it contains 30 – 40 % fat. It adds a sweet creaminess to food. It is mostly used in making frosting, thick soups, sauces, sweet confections, ice cream, and many more.

They cannot be used interchangeably. It is possible to substitute buttermilk for heavy cream/heavy cream for buttermilk in a recipe, but it might require some tweaking. For instance, if you are substituting buttermilk with heavy cream in baking a fluffy cake, for example, you will need to use baking powder instead of baking soda.

What to Serve with Scallops: Best Side Dishes to Cook Up

Posted on December 22, 2021September 2, 2022 by John Bird

Introduction

If you have ever seen Botticelli’s painting “The Birth Of Venus,” you might have noticed that the goddess of love, Venus, is standing on top of a giant scallop shell.

According to ancient Romans, Venus was born in the sea. Botticelli depicted this mythological phenomenon in his painting during the Italian Renaissance.

Ancient Romans (and Greeks!) thought of scallops as the food of love due to Venus, which is why it has been treated as a special treat for centuries.

Scallops have tender flesh and a mild flavor. When cooked right, they become soft, with the juices oozing out with every bite. If you clean, prepare, and cook them properly, they can brighten up almost any plate.

If you are thinking of what to serve with scallops, opt for something that tastes mellow. Since it has a mild flavor, it is better to pair it with side dishes that compliment it without overpowering its flavor.

How to Clean and Prepare Scallops at Home

Frozen Packed Scallops

The scallops you often find in the freezer of a store are usually pre-cleaned. Seventy percent of the ones available are wet-frozen scallops. Avoid these unless you have no other options. They are often the least fresh option.

These are kept in a chemical salt and preservative solution. They also have a weaker flavor, and their texture becomes rough easily when cooked. Once under heat, it will release a lot of water and will ruin your dish if it’s sensitive to water content.

An easy and safe option is dry frozen scallops. They taste better and have a softer texture when cooked. Just run them under cool water to clean. Look at the label of your scallop where it is written whether it’s wet or dry frozen.

Fresh Scallops

The best scallops are diver-caught scallops. These are often fresh, so they come with the scallop shell. These are least processed and mostly go through outer shell cleaning to remove the algae and slime of the ocean.

Directions For Cleaning Scallops:

Once you bring them home, run them under water and rub clean if they have anything on them. Wipe them down with a paper towel.
Insert the thick end of a shucking knife near the hinge and carefully pry it open. Use the sharper edge to release the scallop flesh from the shell.
Once it has been separated from the shell, pull off anything attached to the white flesh except the coral (if it has any). The coral is the roe of the scallop and tastes even better than the main flesh! Remove the tough side muscle.
Rise the scallops thoroughly with water and pat dry with a paper towel.

How to Cook Scallops at Home

You can use many methods to cook your scallop. Be careful not to overcook it as it can get rubbery and unpleasant. Cook gently for a short time until it’s slightly solid and opaque but still has a translucent center. Here are some methods of cooking scallops.

Pan-Searing/Frying/Barbecued

The most popular way to cook scallops is pan-searing/frying. It is easy to do as you simply have to sear it on a nonstick frying pan with a little butter or olive oil and herbs. Sear until each side is golden brown. You can also season your scallops and throw them on a grill for a few minutes.

Baking

Baking is another popular method of cooking scallops. For this method, the scallop is seasoned and often topped with bread crumbs and Parmesan cheese. Preheat your oven to 400˚F and bake for around 10-15 minutes based on their size.

Poaching

You can also try poaching your scallops; just be certain that the amount of water you use is equal to the amount of butter and shortening. Add enough water in the saucepan to just cover the scallops. Add the butter and prepare your scallops.

Season your scallops with salt and paper and pat them dry before seasoning. Put them in the pan and poach until the middle is barely done. Melt butter with some herbs (optional) and drizzle it over them. Give them a splash of freshly squeezed lemon juice and serve hot.

Steaming and Boiling

In Oriental cooking, Scallops are steamed and served with noodles or boiled in soup. These are usually seasoned with garlic or garlic oil, sugar, and soya sauce. The seasoning sauce is prepared, and the raw scallops are seasoned and put in their shells. These are steamed and served on the shells.

For soups, the scallops are boiled with the other ingredients in the broth. People also make scallop chowder or seafood soup/ramen with other items like crab, shrimp, clams, etc.

Best Side Dishes to Serve With Scallops

To enjoy your scallops to the fullest, you must eat them with food that enhances their flavor. Here are a few side dishes that go well with scallops.

Brown Butter Polenta

Brown butter polenta is an Italian dish made from coarsely ground corn. It looks like porridge but is flakier and chewy. It can easily be served as a side dish with meat dishes that have gravy or sauce.

Creamy polenta looks like porridge and works like buttery mashed potatoes. It is made by boiling the coarse cornmeal in water or milk. Creamy polenta is one of the best scallop sides. Make your lump-free polenta, top it with scallops, and give the dish a drizzle of brown butter.

Creamy Fettuccine

When you think about what goes with scallops, you must consider creamy pasta. Creamy sauces are excellent for seafood, especially shellfish. Fettuccine pasta is generally served with creamy sauces like carbonara or alfredo.

The mild flavor of your creamy fettuccine sauce will enable the scallops’ light taste to flourish. Pan sear or grill your scallops. Boil the pasta and let it cool.

Make a simple Alfredo sauce by reducing cream, Parmesan cheese, minced garlic, and butter. Plate the pasta and dench it with a generous splash of the creamy sauce and top it with the seared scallops. Serve and enjoy hot.

Lemon Caper Pasta

Capers are flower buds that have a tangy taste similar to olives and work well in lemony dishes. Lemon caper sauces work well with different pasta, but it does hit differently when you use angel hair or linguine pasta. The recipe uses white wine, which gives it a light flavor.

Lemon caper pasta tastes great topped with scallops. The light flavors harmonize well together. It is easy to make and tastes effortlessly luxurious. This dish is perfect for special occasions and fancy dinner parties.

Asparagus and Lemon Risotto

Risotto and scallop are a big yes. Of all the scallop side dishes, the risotto will work the best. Any tangy flavor works well with seafood, which is why most cooked seafood has at least a splash of lemon juice. The white wine also brings a harmonizing flavor to the scallops.

Seafood risotto often uses a seafood stock, but chicken broth works better with this one. You get a creamy and cheesy risotto, flavored with lemon juice and zest. Asparagus adds another layer to the plate without disrupting the harmony. The risotto becomes light, yet creamy and flavorful.

Spinach & Pomegranate Salad

If you are thinking of serving something that is Michelin star restaurant-worthy as a scallop side dish, try this salad. Seared scallops taste amazing with a pomegranate glaze. The tangy sweetness of pomegranate compliments the taste of seafood well, especially scallops.

Start by seasoning your scallops. Make the pomegranate glaze using honey, pomegranate seeds, and spices. Bring the concoction to a boil, then add lemon juice and cornstarch until reduced to a glaze.

Pan-sear your seasoned scallops and set them aside. Toss your spinach on the pan with a little oil until slightly wilted. Plate the spinach and put the scallops atop. Drizzle the glaze over it and enjoy it hot.

Succotash

If you are looking for vegetarian scallop sides, you must consider eating it with succotash. This native American side dish uses lima beans, bell peppers, onions, and corn.

If you don’t want something fancy and wish to eat something simple with your scallop, this is the side dish you are looking for. This bean and corn stir fry is easy to make and has a light seasoning that lets the flavor of scallops shine.

Some people add chicken stock to make a succotash stew or soup. You can also try adding heavy cream to make a creamier side dish for your scallops.

Couscous, Rice, or Quinoa

Some basic sides can also work as your scallop side dishes. You can try serving your scallop with a simple couscous cooked with olive oil.

Quinoa and rice can simply be boiled and served with your scallop, but try to give your scallop a gravy or a sauce so that you can enjoy it with those bland carbs.

You can also try switching it up and adding more spices and ingredients to your rice or quinoa, and make a more flavorful side for your scallop.

Conclusion

Scallops are delicious and work well as both starters and mains. Knowing how to cook your scallop is a great way to ensure that they taste wonderful every time you make them. You can never go wrong with scallops as long as you cook them right and serve them with the best side dishes.