Is It Okay To Reheat Cooked Rice?

Rice is a grass plant that is edible and is classified as a starchy cereal grain.

Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food.

95 percent of the world’s rice crop is eaten by humans.

Rice is cooked by boiling, or it can be ground into a flour.

It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, Latin American, among many other cuisines.

Sweet Potato Pilaf with Cranberries and Pecans

Other products in which rice is used are breakfast cereals, noodles, and alcoholic beverages, such as, Japanese sake.

With so many different rice recipes, and so many consumers of rice, raises the question, “If there are leftovers, is it okay to reheat the cooked rice?”

That is a question you need to ask and deserve an answered to if you regularly consume rice.

Different Ways To Cook Rice

Reheating Rice Requires Extra Care

An unpleasant soil bacteria called Bacillus cereus lives on the surface of most rice plants.

Cooking can kill most of the bacteria but not all of their hardy spores.

The spores can sprout into life on cooked rice and release toxins that can cause abdominal pain, vomiting, and diarrhea if eaten.

The bacteria starts to multiply and release its toxins on cooked rice when the temperature is between 39 and 131 degrees Fahrenheit (4-55 degrees celsius).

Cooked rice can be unsafe to eat when the toxins are at critical level. Though the smell and appearance of the rice doesn’t change.

Say Good- bye To Soggy Rice

How To Cool and Reheat Cooked Rice Safely

If you know there will be leftovers, you will need to promptly cool the rice dish by storing it in the refrigerator that is set to less than 41 degrees Fahrenheit (5 degrees celsius).

The quicker you can get any uneaten rice into the fridge, the safer the leftover rice will be to reheat.

Asian Rice with Almonds

When you reheat the rice, make sure it is pipping hot.

Do not reheat rice more than once.

If you plan to eat the leftovers in two servings for example, and you plan to eat only one serving now, than reheat only that portion.

Your second portion should not be reheated if it has been 2 days ( 48 hours) in the fridge since the original cooking of it.

It should only be served cold, as bacteria levels are dangerous for reheating, which would trigger a surge in toxin production.

If rice is left in fridge for 3 days (72 hours), again the rice should only be eaten cold and not reheated.

If by day 3 the rice is not consumed, discard it.

Always remember that you do not need to cool cook food completely before putting it in the refrigerator, as modern appliances readjust quickly after an influx of heat.

There is greater risk from leaving food out at room temperature.

Information Source: The Science of Cooking – author Dr. Stuart Farrimond – First Edition 2017 – Is it okay to Reheat Cooked Rice? Pages 132 and 133.

Foods That Don’t Need Refrigerating

Some food items we buy are clearly marked to refrigerate after opening, as an example foods like dairy products and meats among others.

There are some items we buy that are not marked as to how to store it once you have it at home in your kitchen.

These food items include the following.

Tomatoes

Storing tomatoes in the refrigerator can make tomatoes dull and mealy.

In his book, “Food and Cooking” – food scientist Harold McGee explains that ripe tomatoes, are especially sensitive to chilling at temperatures below 55ºF and suffer damage to their membranes that results in minimal flavor development, blotchy coloration, and a soft, mealy texture when they’re brought back to room temperature.

Store them on the counter (under-ripe ones can go on the windowsill).

If your tomato is a little overripe, putting it in the fridge will stop the ripening process preventing issues like mold.

Serious Eats tested over ripe tomatoes by storing them in the refrigerator, and the results showed that the flavor was not negatively impacted by the cold.

If they ripen to fast on the counter top, you could roast them and make them into tomato sauce.

Serious Eats is an award-winning food and drink website, visited by hungry readers every month to view rigorously tested recipes, science-driven cooking techniques, and robust equipment reviews.

Read more here about:

How To Grow Tomatoes By Seed

Indeterminate Or Determinate Tomatoes – Which Is Right For Your Garden?

Melon

Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor.

USDA research found that storage of melons at room temp may even help keep the antioxidants better intact.

Some supermarkets sell half melons, these should be stored in the refrigerator and used within 3 to 4 days.

What happens if you leave a cut melon out?

Dispose of any cut melon pieces left out for longer than 2 hours. Bacteria can begin to grow on the cut melon if it is not refrigerated.

This can lead to spoilage and food poisoning. Be sure to throw out any melon left out at room temperature for more than 2 hours instead of storing it.

As a general rule, you should not keep melon for more than a week unless you intend to freeze it.

With your bought melon why not try this recipe out: Watermelon Goat Cheese Salad

Avocado

Keeping avocados in the refrigerator halts the ripening process so never store them in the refrigerated. Just put them on the counter at room temperature.

If they are already ripe then use them immediately.

To ripen avocados, we suggest you put them in a brown paper bag along with an two to three apples or bananas for a few days until ripe.

The apple or banana releases ethylene gas which causes the avocados to ripen more quickly.

Once your avocados are ripe, try this recipe: Citrus Fennel and Avocado Salad

Potatoes

Cold temperatures will break down the starches in potatoes, making them unpleasantly sweet and gritty.

It is best to store them in the dark we’re it is cool and dry.

When your ready to use your potatoes try this recipe: Organic BBQ Hot Dogs and Potato Pack

Onions

Storing uncut onions in the refrigerator can make them moldy and mushy.

Without their exterior layers intact, cut onions are susceptible to bacteria and mold.

To reuse a cut onion, you’ll need to prepare it correctly, choose an appropriate container, and store it at the right temperature.

If you have half of an onion remaining or a few large wedges, then wrap them tightly in plastic wrap.

Plastic wrap will insulate the onion from the outside air while helping it retain moisture.

Store the cut wrapped onion in your refrigerator at or below 40 °F (4 °C).

Do not at room temperature. Keeping them at a low temperature inhibits the growth of bacteria and allows you to safely reuse them later.

Garlic

Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container.

Once the head has been broken open, use the cloves within 10 days.

You seriously need to try this delicious plate: Asparagus with Garlic and Smoked Bacon

Coffee

Never store ground coffee or coffee beans in the fridge or freezer.

Coffee Beans-Finding You’re Favorite Coffee

Starbucks states that roasted coffee beans should be kept at room temperature. They go on to say when you store it in the freezer or refrigerator, moisture condenses on the coffee and can extract the flavor.

The fridge and freezer are far too humid and will make your coffee tasteless and less aromatic.

Read more here about Coffee-Grinding Tips and Facts

Hard Cheese

If you’re a cheese connoisseur then you probably already know this, but hard cheeses should never go in the fridge.

Parmigiano Reggiano cheese on a table top

It may sound odd as cheese is a dairy product. But if hard cheese is left in the fridge then it turns from hard to rock hard.

Hard cheese goes through a curing process that takes about six months or more to complete (depending on the hard cheese being cured).

After its cured, there is no need to keep it chilled. Just store it in a cool, dark place like your pantry or cupboard.

Other cheeses not aged need to be refrigerated, so make sure to check if it has been aged or not.

Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Apples

Freshly picked apples will do well on your counter or in a fruit bowl.

If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.

If you love apple pie, you’ll like the flavor of Baked Apples Apple Pie

Berries

Fresh berries from your local farm taste amazing at room temperature so it’s the sooner the better for munching.

For long-term storage keep them in the fridge.

To avoid soggy or moldy berries, rinse just before eating.

After you rinse them, try the berries in this recipe: Berries and Vanilla Pudding Pie

Stone Fruit

Allow peaches, apricots, nectarines and plums to ripen at room temperature.

If you don’t use them right away, place them in the fruit bin of the refrigerator for a few extra days.

This recipe is wonderful with fresh peaches (can use frozen): Peach and Pecan Cake

What are the Benefits of Marinating Meat

Marinades were formerly used as a technique to preserve foods.

Any type of meat, whether it be beef, chicken, or fish would be submerged in a salty soup that was used to preserve the meat, due to the lack of a cooling system.

The last few hundred years, marinades are not only used to preserve meats but also to add flavor to them.

When we marinate, we think about saturating the meat in the rich tasting mixture of herbs, spices, salt,, vinegar, and oil (fat), with the purpose of infusing the meat with flavor.

This however is a MYTH.


Read More Here About Herbs and Spices

Herbs and Spices Through The Years


It is physically impossible for a marinade to penetrate deep into the meat. Most flavor molecules are to big to enter the muscle tissue cells of meat.

The tissue cells are about 75% water and tightly packed like a sodden sponge.

Greek Marinated Chicken

Oil molecules, which dispense most of the flavor molecules are also unable to enter the tissue cells.

This means, the the flavor of the marinade can infuse the meat no further than a few millimeters, leaving most it to pool on the surface.

Tender and Delicious Marinated Meat

The ingredients in marinades work together to enhance the flavor of meat and tenderize its outer layers.

While cooking the meat, sugars and proteins found in a marinade help to brown the meats surface, and creating a crisp, flavorful crust.

Keep in mind though, when adding an acidic ingredient like lemon juice, wine or vinegar, can slow the browning process.

What You Should Know When Cooking With Salt

What You Should Know When Cooking With Salt

After cooking your meal, you could add a little salt to your plated food to give it a boost, but unfortunately, it’s too late to truly bring out the flavors that the dish contains.

Woman salting skillet of cooked food

You need to be salting your food throughout the entire cooking process. As well as continuously TASTING along the way.

Most home cooks tend to under-season their meals to avoid over salting, and this, unfortunately, results in meals that are bland and boring.

Woman tasting food from skillet

Salt not only brings out the flavor the foods natural contain but it also creates a balance between sweetness and acidity.

When you season food at different stages of cooking, the salt pulls out the natural flavors of the individual ingredients and enhances their taste.

This is why it’s so important to add salt while you are cooking – you give it time to do its food flavor enhancing magic.

adding salt to  plated food

If you wait until after cooking to add salt, you’ll end up with “salty” food instead of a lively and delicious dish with deep complex flavors.

Most recipes will that tell you to “add salt to taste”. Why? The fact is, because it’s hard to really put an exact measurement for salt.

Kitchn.com (post by Emma Christensen) writes that when the recipe says salt to taste, we’re not actually looking for salty flavor.

All we’re trying to do is get rid of bitterness and make the rest of the flavors in the food stand out.

The “saltiness” of salt varies depending on its size, texture, type, and even brand.

Sizes of salt

For example: a tablespoon of coarse or Kosher salt could equal the same level of saltiness as 2 teaspoons of table salt.

This difference can make or break a meal if you are measuring salt exactly according to the instructions in a recipe and using whichever salt you have on hand.

This is why it is vitally important that you salt throughout the cooking process and taste along the way until you reach the desired outcome or flavors you are looking for.


Did you know salt is used for more than just bringing out foods flavors Read more here: The Usefulness Of Salt Around The House


Taking Care When Using Salt

It’s important though, to watch your sodium intake.

Too much sodium could contribute to high blood pressure, which may increase your risk factor for heart disease, stroke, and other health concerns.

On average, Americans consume about 3,393 mg of sodium per day, that’s about 1/2 tablespoon or 1.5 teaspoons.

The recommended dietary guidelines from the FDA (Food and Drug Administration) for Americans is to consume less than 2,300 mg of sodium per day.

According to JAMA (American Medical Association), about half of all Americans, those aged 51 years or older, African Americans of any age, and people with high blood pressure, diabetes, or chronic kidney disease, are recommended to only consume 1500 mg a day of sodium.

What Should You Do?

Eat salt in moderation and remember it is found in processed and restaurant foods in high amounts.

Therefore, your salt intake can be decreased by eating out less often, especially at fast-food restaurants and eating less prepared or packaged foods.

Cook your own meals and remember, “salt to taste.” As you want to taste the real flavors of food, not the salt.

Why We Cook

To think about cooking as purely functional would be to look at just one aspect of it. When in fact there are several reasons why we cook.

Cooking makes food more edible and in doing so cuts down on the time it takes to digest it.

Some foods we can eat raw, but there are others that need to be cooked, like meat or eggs for example.

How To Make The Perfect Egg In One Minute

Humankind has been on the earth for thousands of years and throughout the centuries we have learned the art of cooking.

Yes cooking is an art. If you are a professional-cook or not – when you put together different flavors you are creating a dish to satisfy your taste and hunger.

Frequently Asked Questions about Healthy Cooking

The More You Know

We spend just five percent (5%) of our day eating. So make the food you eat count towards a healthier you. Read more here: First Step To Being Healthy


The bottom line is, we have learned through trial and error that some foods need to be cooked.

So again, ever thought while you are preparing something to eat, why you cook it?

Why We Cook

It makes eating food safe, as cooking destroys bacteria, and the toxins they produce.

The food flavors multiple with using heat to cook. The heat browns meat, vegetables, breads, and cakes.

Roasted Root Vegetables with Brussels sprouts and Bacon

Cooking caramelizes sugar and helps herbs and spices to release their locked in flavors in a process known as the Maillard reaction.

Read More Here About Cooking With Herbs – Spices – and Caramelizing Sugar

How To Spice Thngs Up When Cooking
Spanish Flan – recipe and video on How To Carmelize Sugar

Food that has been cooked helps with your digestion as it softens starches and releases foods nutrients.

Roasted Red Potatoes with Garlic Parmesan

Cooked food tastes delicious and brings new textures to food.

Cooking To Gather Family and Friends

You may have heard the expression, make friends by “breaking bread together.”

Research has shown that the ritual of cooking and sharing your cooked food with others is entrenched in our psyche, and it brings family and friends together.

Regularly eating cooked food with others also improves our well-being.

Cooking Supports A Healthy Life Style

Here’s a great response to why we cook.

Julia A. Wolfson, MPP, lead author of a study on home cooking and weight lossat the John Hopkins Center, says if you are trying to lose weight or not, people who cook most of their meals at home, consume fewer carbohydrates, less sugar and less fat than those who cook less or not at all (Study Suggests Home Cooking is a Main Ingredient in Healthier Diet).

According to Civil Eats – The power of a communal meal, or eating together – either it be a Thanksgiving feast, a community potluck, or a dinner-table gathering can build cultural ties and tear down political walls.

So now you know. Let’s get cooking.

How To Flavor With Vanilla

basket of vanilla beans - How To Flavor With Vanilla

Melipona bee pollinating a vanilla orchard

Image Credit: Athena Rayne Anderson 2008

Vanilla is a flavoring that is extracted from orchids, primarily from the flat-leaved vanilla Mexican species.

The first endeavors to propagate or grow the vanilla orchid outside of Mexico had shown to be in vain as this particular orchid has a synergetic alliance with its natural pollinator, the Melipona bee.

At least 40 species of this bee are known, and thrive in Mexico, as well as Argentina.

Other areas were the vanilla orchid is now successfully produced, such as in Tahiti and Madagascar among other places, is entirely dependent on artificial pollination.

The magazine – “Genetic Resources and Crop Evolution” states that the vanilla orchid is one of very few crops whose production depends entirely on artificial pollination.

How To Pollinate The Vanilla Orchid

This video provides details how to successfully pollinate the vanilla orchid that produces vanilla beans! This presentation was appropriated by the Western Kentucky Botanical Garden.

Using Vanilla In Baking

When it comes to baking, vanilla is a very important ingredient, and there are 3 ways to use it…

  1. Vanilla Bean
  2. Vanilla Extract
  3. Vanilla Paste

Let’s examine the differences between these three and how to best use them in your baking.

Vanilla Beans

 Whole Madagascar Vanilla Beans

Whole Vanilla Beans

Vanilla beans themselves provide wonderful flavor to any recipe that calls for it. The bean can cost between $7 to $13  for a small jar of two or three beans. They are a little time consuming to work with, but you will find the flavor they produce to be well worth the time.

You want to find vanilla beans that are plump and smooth with a slight shine and that are highly fragrant. Avoid overly dried beans. Using the vanilla in dessert recipes that call for it, gives the finished baked good an intense vanilla flavor that you might never want to go back to using another form of vanilla.

Be warned though, the bean can leave specks of brown throughout the baked good. To some this is great, but if you are baking a white cake, then employing the vanilla bean for such recipes may not work. That brings us to another form: vanilla extract.

Vanilla Extract

 

Vanilla extract is the common form used in baking.

To acquire the extract, the bean is mashed, and it is infused with a mixture of alcohol, a clear drinking alcohol is used, like Vodka.

Vanilla extract readily available, not only as pure, but also artificially made. The extract is simple to measure out and use in your baking.

Vanilla Paste

Pure Madagascar Vanilla Bean Paste

Pure Vanilla Bean Paste

Vanilla paste, though spendy (between $12 to $16 for a 4 ounce jar), is the best of both worlds when it comes to choosing between vanilla beans and vanilla extract.

Vanilla paste is the flesh of the pod scooped-out, and make available at market in small jars. So you are getting all of the flavor of the bean without all of the hassle. It will still provide those flecks of color in your baking like the actual bean does.

For vanilla paste, consult the jar to see how much to use in your recipes. It usually shows the conversions between vanilla extract and the paste.

When in doubt, gradually add to your baking, tasting after each addition to help you determine the right amount of vanilla flavor.

Which One To Use

Most recipes do call for vanilla extract but if you do decide to substitute the bean or paste for the extract, you can. One bean actually equals about three teaspoons of vanilla extract.

The next time you bake, try using vanilla beans or paste instead of the more common vanilla extract. Of course, what you decide to use depends on your personal preference.

Link Here For A Selection Of Dessert Recipes From Splendid Recipes and More

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Nashville’s Style – Hot Chicken

Nashville's Style  Hot Chicken

Nashville hot chicken is a local specialty in Nashville,Tennessee (USA). If you ever plan to visit Nashville, you can find prepared Hot Chicken while out and about at Hattie B’s Hot Chicken – Prince’s Hot Chicken Shack among other restaurants.

Hot Chicken is prepared using the breast, thigh, or wing of the bird, and are marinated in a water-based blend of seasonings, and flour. After the chicken pieces have been breaded and fried, a spicy hot sauce using cayenne pepper is drizzled over the chicken pieces. The hot chicken is served over slices of white bread with pickle chips.

Already mentioned, there are several restaurants in Nashville that serve up hot chicken. There is even a city-wide festival and competition commemorating the dish. Check it out here: Nashville Hot Chicken Coalition.

Here’s a easy Hot Chicken recipe, so you can give it a try.

Ingredients:

2 lbs. chicken breast, cut into tenders

1 tablespoon freshly-ground black pepper

2 tablespoon kosher salt

Hot Chicken

Image Credit: Joe Buglewicz/The Bitter Southerner

Brine Mixture:

1 cup buttermilk

2 tablespoon hot sauce, such as Sriracha

Buttermilk Breading Mixture:

2 eggs

1 cup buttermilk or whole milk

2 Tbsp. hot sauce

Seasoned Flour:

2 cups all-purpose flour

4 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon spanish paprika

½ teaspoon celery salt

½ teaspoon dried sage

½ teaspoon garlic powder

½ teaspoon ground allspice

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried marjoram

½ teaspoon onion flakes

Nashville Hot Chicken Sauce:

3 tablesppon cayenne pepper

1 tablespoon dark brown sugar

1 teaspoon paprika

½ teaspoon garlic salt

½ cup vegetable oil for frying, such as refined coconut oil or avocado oil for high heat cooking

Directions

Sprinkle the tenders with salt and pepper.

Whisk buttermilk with hot sauce in a large bowl, then place the tenders in the bowl.

Cover and chill for two or more hours (or overnight).

Whisk eggs, buttermilk, and hot sauce for buttermilk breading mixture in a large bowl.

Whisk all of the ingredients for the seasoned flour together in another large bowl.

Fit a deep pan with a lid, or a Dutch oven with a thermometer, and pour enough vegetable oil to measure 2 inches inside the pan.

Heat the oil over medium-high until the thermometer registers 325°F.

Remove the bowl of marinating tenders from the fridge, then take the tenders out of the bowl and pat them dry.

Working with 1 tender at a time, dredge in flour mixture, shake off excess, then dip in buttermilk mixture. Allow any excess to drip back into bowl. Dredge the tender again in flour mixture and place on a baking pan.

Place 3 to 4 tenders in the hot oil, one at a time.

Fry tenders, turning occasionally, until coating is golden brown and crisp, about 3 to 5 minutes. If you want, you can check the tender doneness by inserting a meat or instant thermometer into the tender; it should register 165°F.

Continue to fry your tenders in batches of 3 or 4, allowing the oil to return to 325°F between batches.

Place finished tenders on a tray lined with paper towels.

On the side, whisk cayenne, brown sugar, garlic salt, and paprika in a medium bowl; then whisk in ½ cup frying oil.

Arrange the finished tenders on a serving platter and drizzle with the spicy oil.

Serve with dill pickle chips and white bread.

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Article Credits:

Recipe adapted from: Wonder How To – Food Hacks 

Header Image Credit: Hattie B’s Hot Chicken

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Enhance Your Chicken Breasts With These Simple Maneuvers

Raw chicken breast with peppers and salad leaves on the wood backgroundChicken breasts, particularly boneless, skinless breasts, are the healthiest cut of chicken, but they can also be dry and flavorless if not prepared right. You might say that cooking chicken breasts is easy, and we agree. But getting them moist and tender all the time can be a problem.

No matter which cooking method you use, that is grilling, baking, or pan cooking them, there are two important steps you should always take.

Never Wash Or Rinse Your Meat With Water

On Food and Cooking by Harold McGeeAuthor Harold McGee in his book – “On Food and Cookingexplains that excess moisture on meat‘s surface thwarts the Maillard reaction, which is a chemical process that occurs when carbohydrate molecules react with amino acids, yielding that gives that brown color to the meat along with rich, complex flavors.

McGee says the Maillard reaction begins at approximately 230 degrees Fahrenheit, were as water turns to vapor at 212 degrees Fahrenheit, and washing the meat with water before cooking it simply won’t get hot enough to allow the Maillard reaction to occur.

That means a washed piece of meat won’t start browning until all the water is cooked off, and by that time your chicken breast may already be well done.

Marinating Your Meat

slits cut into chicken breastsMaking small crosswise slits on chicken breast no only helps the marinade penetrate the meat, which disperses the marinaded flavor throughout the meat and not just on the surface, but also helps the chicken cook evenly.

Also most marinades call for vinegar, which is a great meat tenderizer as well as cooking meat evenly and juicy.

Pound Chicken Breasts To An Even Thickness Before Cooking Them

This is a very important process to perform as each piece of chicken breast can be a different thickness or size. If you don’t pound them out, some breasts will cook faster than others, leaving the thinner breasts dried out, while the thicker ones can be under cooked.

Pounding also tenderizes the meat, making the meat more tender.

Tools For Tenderizing

meat tenderizer

Image credit: William-Sonoma

When it comes to pounding your chicken breasts for an evenly cooked meat as well as tender and juicy, you can use a meat mallet.

But if you don;t have one you can also use a rolling pin, the back of a skillet or even the bottom of a mason jar.

Wrap the breasts in plastic wrap or wax paper, and pound until all the pieces are even in thickness, about 1/4 to 1/2 inch thickness is ideal, but the important part is making sure the width is as uniform as possible.

Here are some of our favorite chicken breast recipes from our kitchen to yours.

Greek Grilled Chicken

Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

Italian Five Cheese Chicken Roll Ups

Spanish Chicken Salad

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Condiments – Sauces – and Dips – Oh My!

Condiments - Sauces - and Dips - Oh My!

Supermarket-Condiments-Aisle

Image Credit: Fooducate

Depending on what you are going to eat, no meal is complete without condiments, sauces and dips.

You could become easily over whelmed as you stroll your shopping cart down the condiments, sauces, and dips aisles of your favorite grocery store, as there are so many choices.

Even on Pinterest, Instagram, and other social networks you can find amazing, delectable and tasty-looking condiments, sauces and dips that you can create on your own to enhance your meals.

In the United States alone, the production of marketed condiments was valued at 5.6 billion dollars (USA) in 2010 and was estimated to grow to 7 billion dollars (USA) by 2015. 

Condiments are the second largest bought specialty food with the first being cheese.

What Is A Condiment

A condiment includes a spice, herb, salt, pepper, and sauce. The word “condiment” was coined from the Latin word condimentum, which means spice, seasoning, or sauce. The Latin word condere, also means, to preserve, pickle, or season.

The preparation of a particular condiment is added to food to render a distinct flavor, and/or to intensify a culinary dishes flavor. The term originally described food items like pickles, tarter sauce, mustard, ketchup, or Tabasco sauce, but has shifted meaning over time.

Link here to check out a List Of Condiments referred to on Wikipedia.

What Are Sauces and Dips

ranch dip with vegtables, tomatoes and crusted bread

Ranch Dressing or Buttermilk Dressing Dip With Vegetables, Tomatoes and Crusted Bread

Sauces are a liquid plus some sort of thickening agent along with other flavoring ingredients served with food, usually savory dishes, to add moistness and flavor.

About Food says there are 5 Mother Sauces, and they include…

  • Béchamel Sauce
  • Velouté Sauce
  • Espagnole Sauce
  • Hollandaise Sauce
  • Classic Tomate Sauce

About Food explains that the term “mother sauce” in culinary arts, refers to any one of the five basic sauces just mentioned, which are the starting points for making various secondary sauces. They say that they are called “mother sauces,” as each sauce is like the head of its own unique family of sauces.

types of Mexican SalsasSalsa is the Italian and Spanish word for sauce, and in English speaking countries salsa usually refers to the sauces typical of Mexico’s cuisine, referred to as salsa picante, particularly those used as dips.

Salsas are most often prepared with a tomato-based sauce or dip which is heterogeneous or diverse in character, as it can include the addition of onions, chilies, beans, cilantro, corn, and assorted spices that are customarily piquant, ranging from mild to very hot.

Salsas can be runny or thick. Both types of salsas are also used as dipping sauces, such as platters that are prepared with corn chips, beans, sour cream, and salsa.

guacamole dip and corn chips

Guacamole With Corn Chips

Dips are a thick food item, for dipping other finger foods into.

Dips are usually dairy based, like a buttermilk based dip, or a sour cream or cream cheese based dip, as well as tomato based.

You can even mix a salsa with sour cream to form a dip.

Dips can be thick or a liquid, and they can include a spinach dip, fruit dip, like guacamole, or a pizza dip, such as a tomato sauce based dip, or a garlic sauce.

Creative Condiments – Sauces – and Dips

Add coconut to your curry sauce. This gives it a more south-east Asian flavor. Just sauté some onions, ginger, curry powder, and sugar. Add some coconut milk and allow to simmer. Season with salt and pepper.

Add fresh, frozen, or peach preserves  and spices to a favorite barbecue sauce. Mix in some peach preserves, a little sriracha, and your favorite barbecue sauce, and turn some yum into a wow in an instant.

You can create a great slider sauce or marinade for grilling meats by using Dijon mustard, key lime juice, Himalayan salt and pepper.

Here are some great Condiments – Sauces – and Dips prepared here at Splendid Recipes and More…

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How To Cook Dried Beans

Mixed Legumes on paper and burlap - How To Cook Dried BeansSoaking dried beans or legumes in water first, helps with dissolving the raffinose sugars that can cause discomfort in the digestive system. Rinsing the beans after soaking and draining any water after cooking will further help to reduce the sugars as well.

soaking deied beans - How To Cook Dried Beans

Image credit: EHow

Here are some steps you can take to reducing the raffinose sugars, a complex carbohydrate found in most in most dried beans.

This type of sugar is also found in cabbage, Brussels sprouts, broccoli, and asparagus, among other vegetables, and including whole grains.

The California Dry Bean Advisory Board recommend this method for gas-free beans.

  • Place 1 pound of beans in 10 cups of boiling water for 2-3 minutes
  • Remove from heat, cover and set aside overnight

 

Soaking the beans overnight helps to remove or dissolve between 75 to 90 percent of the indigestible raffinose sugars.

If you want, you can add 1/8 teaspoon of baking soda to the soaking water to help remove the raffinose sugars as well.

Prosciutto Cotto and Lentils

Prosciutto Cotto and Lentils

Delicious Living recommends soaking 1 cup of beans in 3 cups of water for 6 hours before cooking them.

After soaking the beans, drain them of the water, then rinse thoroughly. Now your beans are ready to be cooked.

When cooking the beans, you can add any herbs and spices, but do not add any salt or acidic ingredients, like vinegar, tomatoes or juice, which can considerably slow the cooking time. Add these ingredients when the beans are done cooking.

When cooking your beans you can use either water, or a stalk made from vegetables, beef or chicken.

Cooking times will vary depending on the type of beans you will be using. Most cooks will tell you that dried lentils or split peas do not require soaking, but they do require sorting and rinsing.

Keep in mind that cooking lentils in too much liquid, or over cooking them, will make them mushy. They should only be cooked for 20 minutes or until tender.

How to Use Cooked Beans

Moroccan Three Bean and Kale Soup

Moroccan Three Bean and Kale Soup

Dried beans when cooked are very versatile, and although they have different flavors and textures, they can often be used interchangeably in recipes.

Cooked beans can be used to make soups, added as a topping to vegetable salads, add to cooked rice, couscous or pasta salads for texture.

Here are some of our featured recipes using cooked beans.

Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas – Featuring a side dish of quinoa with black beans, onion, corn, and chili pepper

Spicy Chorizo and Bean Soup

Prosciutto Cotto and Lentils

South Of The Border Chicken Tortilla Soup

Gluten Free BBQ Chicken Lasagna

Moroccan Three Bean and Kale Soup

Garlic Lime Chicken Fajitas

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