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http://yummyascanbe.info/
I started this blog in the hopes of sharing my love for food. I’m a mom to two picky eaters and a wife to another picky eater which prompted me to search the web for yummy and healthy recipes, and modify so my family can enjoy them. Feel free to grab and enjoy the recipes.
Olives bring a burst of flavor to many recipes, but even the smallest addition can end up overwhelming the dish. That’s because olive’s brine is and concentrated and often, it overpowers anything it touches (pasta and mayo especially). (read full article)
When making a pot roast or ham, try this little trick: Add a can of cola for an extra punch of flavor. Just fill the baking pan with soda, then cover the meat with aluminum foil and cook as usual. Soda’s citric acid breaks down protein cha (read full article)
You always make sure to blot your vegetables dry before adding them to the skillet, but the greases pops up and burns your arm as they touch the pan. To avoid hurting yourself, invert a metal colander over the cookware. The cover contains the fir (read full article)
The easiest way to chop nuts is to put them in a plastic bag and roll them with a rolling pin. It is quick and saves you time because there is no chopper, knife or cutting board to clean. The trick works for cracker and cereal crumbs, too. (read full article)
The next time you’re making salsa, don’t bother seeding the tomatoes. The seeds and jelly contain three times the amount of glutamic acid as the flesh. That’s the compound responsible for the savory, delicious taste known as um (read full article)
When roasting chicken, we make sure the thermometer reads 180°F before we take it out of the oven, but this leaves our chicken dry. That’s because the chicken continues to cook after it has been removed from the oven. If you want a juicy (read full article)
When cooking corn, add a pinch of sugar and a splash of milk to the cooking water. The milk’s lactose will help tenderize the kernels, while the sugar enhances the corn’s natural sugars. Don’t put salt on the water because it w (read full article)
How to buy shellfish. When buying shellfish; lobsters, crabs, clams, mussels and oysters must be alive. Keep a close check on lobsters and crabs, they should be quite lively; if they seem lethargic, move on. The muscles of live mollusks make it (read full article)
Back then, I was so afraid of frying fish and chicken because of the splatters. But this little trick I learned from a friend helps make frying frying real easy and splatter free, so you can whip up your favorite fried chicken anytime. Before co (read full article)
The best way to shred soft cheeses is to use that old box grater. But before you do, place your mozzarella, Jack or other soft cheese in the freezer for 30 minutes. Using minimal pressure, spread the cheese on waxed paper so it won’t stick (read full article)
Thawing frozen veggies before cooking lest water-soluble nutrients like vitamins B and C wash away with the melting ice. These vegetables were blanched before they were packaged, so they cook faster than the fresh ones. By not thawing them befor (read full article)
Slicing and dicing a rock-hard butternut squash can leave your arm throbbing with pain. But if you let your oven do the work instead, you’ll be able to slice through the squash with ease. To do: Pierce the globe all over with a fork, the (read full article)
The neat trick for crumbling blue cheese? Freeze your blue cheese wedge for 20 minutes beforehand. The cold temperature hardens the cheese, making it just firm enough to break into pieces without leaving its mark on your hands. Related posts:C (read full article)
If you find it nearly impossible to keep your cookbook pages from flipping over while you prepare the ingredients, use your glass baking dish as a paper weight. The heavy bakeware will hold the pages down, while the clear surface makes it easy for (read full article)
Your salad will definitely look and taste good when you top it with orange slices. Don’t worry about the white membranes that stubbornly stick to the segments. You can easily get rid of them and make your orange slices look pretty. Just (read full article)
Your salad will definitely look and taste good when you top it with orange slices. Don’t worry about the white membranes that stubbornly stick to the segments. You can easily get rid of them and make your orange slices look pretty. Just (read full article)
For healthier French Fries, heat them in the microwave first for 30 seconds before frying. The process can cut the levels of acrylamide by 60%. This cancer-causing chemical typically forms in the high-heat/low moisture conditions of frying. Ha (read full article)
To make sure your omelet stays fluffy instead of becoming tough and chewy, a pro chef suggests you cook it only three-quarters of the way. As soon as the bottom has set, the edges are dry and the top is slightly runny, cover the pan and remove it (read full article)
Here’s a little trick to cut your marinating time in half so you don’t have to wait for hours. Adding kiwi fruits to the liquid speeds up the marinating process. The fruit contains actinidin, an enzyme that helps break down proteins. (read full article)
Is your stew lacking in flavor? You can make it tastier with this easy preparation: Before you add broth and veggies to the meat, dust your beef cubes with flour and sear in a heavy-bottom pot without stirring. Browning the beef seals in flavo (read full article)
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