kitchen cooking


The Food Lab: Better Home Cooking Through Science

We have the pleasure of introducing you one of the best cookbooks you can get. The Food Lab: Better Home Cooking Through Scienceis all about the science of cooking. It covers all sort of popular American dishes and explores them from a different perspective. This book is a New York Times Bestseller and the winner of the 2016 IACP Cookbook of the Year Award.

                     The most delicious way to use your rainwater.

You’ll need:

  1. One cup (250mL) rainwater collected in a clean bowl.
  2. 1/8 tsp (0.5 mL) agar powder. 
  3. ½ tsp (2 mL) superfine sugar, optional.
  4. 1 or 2 drops clear extract like peppermint, orange blossom or rosewater, optional, but you can match these to intents if wanted!

Steps to Recipe:

  1. In a small saucepan over low heat, pour in water and sprinkle in agar. Stir until agar has completely dissolved. Sprinkle in sugar and add extract, if using. Stir. Bring to a gentle simmer, stir and let cook for one minute. (you may want to boil your rainwater first.)
  2. Pour mixture into silicone hemisphere moulds or a small round rice bowl. Chill in fridge for one hour, or until mixture has set. Carefully remove from moulds and place on serving plates.
  3. Top with desired toppings like sesame seeds, fruit puree or maple syrup. Serve immediately.

(Recipe source)

Just once I’d like to watch an episode of “Cutthroat Kitchen” where the judge doesn’t say “oh thats my very favorite” or “oh I used to eat that all the time” when Alton tells them what the dish is

“And what are we having today”


“The fucks a pierogi”

The Wordy-Witch’s Chicken and Dumplings Recipe

Chicken and Dumplings is a fall family favorite in my family. It’s very filling without being too rich and it’s hearty for the cold season!

- Crock Pot and a Big Soup Pot

- 2 ½ cups torn/peeled roasted chicken

- Chicken Broth and Vegetable Broth (I use a 50/50 ratio with a little water mixed in)

- Thyme, Rosemary, Bay Leaves, Garlic, Salt, Pepper, Parsley

- Butter

- Carrots, Celery, Onions, Mushrooms, Potatoes (Or Sweet Potatoes) Diced.

- Flour

- Baking Powder

- Baking Soda

- Buttermilk (Or milk with a little vinegar mixed in for a substitute)

* First off, throw your chicken, broth and butter into your crock pot and let the butter melt (or pre melt it, whatever, lol) and mix it up. Add bacon instead of butter if you want to.

Next, dice up and add your favorite vegetables and add the spices. Because it’s a soupy texture, I grind my spices together in a mortar, just so it’s nice and fine. (PRO TIP! Bay leaves are poisonous and SHARP. Add them whole and remove them before serving)

Next, turn on crock pot and let it go for maybe 4 hours on high. Once the veggies are tender and you give it a stir, move as much broth as you can to the large soup pot with a lid.

Set that to simmer and add a little salt. Now, combine the 2 cups flour, a teaspoon baking powder, a half teaspoon baking soda, a pinch of salt, ¾ butter milk and 6 TBSP melted butter. Mix into a nice sticky dough. Form into balls and put into the pot of simmering/boiling broth. 

Cover and let simmer 12-15 minutes or until dumplings are firm, being sure your pot doesn’t run dry.

Remove and plate dumplings. Now, mix cornstarch and water together with a fork and add to the boiling broth while whisking to make a nice thick gravy like soup.

Add everything back together, give it a good stir and serve with a sprinkle of parsley!

** Also, if you have the time, you can totally just throw the dumplings in the crock pot. This is just the quicker way my mom always did it, lol.
Fulachta委 fia and Bronze Age cooking in Ireland: reappraising the evidence
This paper examines the technical aspects of indirect cooking using pyrolithic technology in Ireland with a particular focus on its application during the Bronze Age.


This paper examines the technical aspects of indirect cooking using pyrolithic technology in Ireland with a particular focus on its application during the Bronze Age. The widespread distribution of burnt mounds (fulachtaί fia) is striking, suggesting that Ireland was the most prominent user of this technology in Bronze Age Europe. However, narratives related to these sites have long revolved around function, to the extent that the basic definition of this monument type has been called into question. This paper examines the use of these sites based on evidence from some 1,000 excavated examples in Ireland and provides new insights into the use of pyrolithic technology for cooking. The model proposed here is of open-air feasting/food-sharing hosted by small family groups, in a manner that was central to different types of social bonding.

anonymous asked:

Easy meals with common ingredients that take less than 20mins and cover various dietary restrictions (eg gluten free, vegan, lactose intolerant)

The ultimate busy girls/guys guide to cooking.

The below recipes and guides are sorted by core ingredient, it was really hard to find recipes that took 20 minutes in total, so some of these are 20 minutes or less prep time then cooking time will be longer, when something is cooking you can pretty much sit and watch Netflix anyway. A lost of these recipes cover a variety of dietary requirements, there is a recipe in this list for you! This list is really long so to keep reading click below!

Keep reading

Herb Stripper

Simplify the tedious chore of de-leafing herbs by making it a quick and easy task using the herb stripper. With a single pull of the stem through one of the specially designed holes, the herbs will fall neatly into a small receptacle so you can use them as needed.

Check It Out

Epic Things To Buy

Knife is my pen, on food I write

Why I became a chef:

1) Kitchen is a routine, but the only kind that is never boring;

2) Kitchen is a battle between mess and order, they switch suddenly, they flow one into another. Same goes for sound and silence;

3) K contains a healthy amount of cruelty, because you certainly don’t want your crab to die before you execute it,no, you want it to be alive when you steam it, so when you see it’s legs fall off you’re satisfied af, like “yeah, it’s fresh, hmm, was fresh…” Same for oysters, you shuck it, see the movement, oh yeah, it’s alive, alive! Now I’ll kill you with lemon juice

4) Your K-buddies must be crazy and mostly in a good way. Any of you know a boring chef? I don’t

5) You’re close to food, of course, I’d be a fucking liar if I don’t say this. In case of zombie apocalypse, I’ll close myself in a food storage and wait for the better times