The Science Behind Marination

Marination is more than just soaking food in a flavorful liquid; it’s a chemical process that changes the properties of the food. A well-balanced marinade can penetrate the surface of the food, infusing it with flavor and altering its texture. Here’s how it works:

1. Flavor Infusion

The primary purpose of a marinade is to impart flavor. This happens through diffusion, where the ingredients in the marinade move from an area of higher concentration (the marinade) to an area of lower concentration (the food). The smaller the food’s surface area, the easier it is for the marinade to penetrate.

For example, in a soy sauce-based marinade, the salt helps draw out moisture from the food’s surface, creating space for the marinade’s other flavors to move in. Over time, these flavors seep into the food, creating a harmonious blend of tastes.

2. Tenderizing

Marinades often contain acidic or enzymatic components, like citrus juice, vinegar, or pineapple. These ingredients break down proteins in meat, softening the tissue and making it more tender. However, too much acid can lead to over-marination, where the food becomes mushy rather than tender. Balancing the acid content is key.

3. Texture Enhancement

Oil, another common marinade component, doesn’t penetrate the food but coats it, helping to retain moisture during cooking. This keeps the food juicy and prevents it from drying out, especially during grilling or roasting.

Components of an Ideal Marinade

A great marinade strikes a balance between flavor, acidity, and texture-enhancing properties. Here are the key components and how they contribute to the process:

1. Base (Liquid)

The base of the marinade serves as the carrier for all other ingredients. Common bases include:

• Oil: Olive oil, sesame oil, or vegetable oil helps to coat the food and distribute flavors evenly.
• Acid: Citrus juice, vinegar, or yogurt tenderizes the food and adds a tangy flavor.
• Dairy: Buttermilk or yogurt is especially effective for tenderizing meats like chicken.

2. Salt and Sugar

Salt amplifies flavor and helps retain moisture by drawing water to the surface. Sugar, on the other hand, balances acidity and promotes caramelization, giving the food a beautifully browned exterior when cooked.

3. Flavor Boosters

Spices, herbs, and aromatics are what make each marinade distinctive. Garlic, ginger, cumin, rosemary, soy sauce, and chili flakes are just a few examples of ingredients that can take your marinade to the next level.

4. Enzymes and Acids

These are responsible for breaking down tough fibers in proteins. Pineapple, papaya, and kiwi contain enzymes that are particularly effective, while lemon juice and vinegar provide a gentler tenderizing effect.

How Long Should You Marinate?

The length of time you should marinate food depends on the type of food and the strength of the marinade. Here’s a general guide:

• Seafood: 15-30 minutes. The delicate texture of fish and shellfish requires a short marination time to avoid overpowering the natural flavors.
• Chicken: 1-4 hours. This gives the marinade enough time to infuse flavor without turning the meat mushy.
• Beef and Lamb: 4-24 hours. Tougher cuts benefit from longer marination times to break down the fibers.
• Vegetables and Tofu: 30 minutes to 2 hours. These absorb flavors quickly and don’t require extended marination.

Avoid over-marination, as it can lead to undesirable textures and overpowering flavors. If you’re unsure, it’s better to opt for shorter marination times.

Tips for Effective Marination

1. Use a Resealable Bag: A zip-top bag minimizes air exposure and ensures the marinade coats the food evenly. It also makes cleanup easier.
2. Refrigerate While Marinating: Always marinate food in the fridge to prevent bacterial growth.
3. Turn the Food: Rotate or flip the food halfway through the marination process to guarantee even coverage.
4. Don’t Reuse Marinade: Once a marinade has come into contact with raw meat, it’s unsafe to use it again unless it’s boiled to kill bacteria.
5. Pat Food Dry Before Cooking: Excess marinade can cause food to steam rather than sear, so pat the surface dry before cooking for better texture.

Common Mistakes to Avoid

1. Overloading on Acid: Too much acid can overwhelm the flavors and degrade the texture of the food.
2. Skipping Salt: Salt is essential for flavor and moisture retention. Don’t leave it out.
3. Using the Wrong Container: Avoid metal bowls, as the acid in the marinade can react with the metal and alter the taste.
4. Marinating Too Long: Extended marination times don’t always improve the result and can sometimes ruin the texture.

Exploring Global Marinades

Different cuisines around the world have their own signature marinades, each showcasing local ingredients and cooking techniques. Here are a few examples:

• Tandoori Marinade (India): A mix of yogurt, garlic, ginger, and spices like turmeric, cumin, and paprika, perfect for chicken and lamb.
• Chimichurri Marinade (Argentina): A vibrant blend of parsley, garlic, olive oil, vinegar, and chili, ideal for beef.
• Teriyaki Marinade (Japan): A sweet and savory combination of soy sauce, mirin, sake, and sugar, commonly used for chicken and seafood.
• Adobo Marinade (Philippines): A tangy mix of soy sauce, vinegar, garlic, and bay leaves, great for pork and chicken.
• Jerk Marinade (Caribbean): A spicy blend of Scotch bonnet peppers, allspice, thyme, and garlic, traditionally used for chicken and pork.

Marination is a simple yet transformative process that enriches flavors, tenderizes food, and elevates everyday dishes. By understanding the principles behind it and experimenting with different ingredients and techniques, you can create unforgettable meals that delight the senses. So, the next time you’re preparing a meal, take the time to marinate—it’s worth the effort.

The post The Magic of Marination: How Time Transforms Flavors appeared first on Bod Ega 19:OO.

Luckily, moving doesn’t have to be a recipe for disaster. With a little preparation and the right help, such as the professional services provided by Bielov Transporte, you can ensure that your kitchen essentials make it to your new home intact. Bielov Transporte specializes in moving everything from delicate glassware to heavy appliances, making them an excellent choice for a seamless transition.

Here are some practical tips to help you pack and move your culinary essentials safely and stress-free.

1. Declutter Your Kitchen

Before you begin packing, take the time to evaluate what you truly need in your new kitchen. Over the years, kitchens tend to accumulate duplicates, unused gadgets, and expired pantry items. Use this move as an opportunity to declutter:

• Sort by Categories: Group similar items together, such as utensils, cookware, and pantry staples. This will help you assess what’s worth keeping.
• Donate or Discard: If you haven’t used that waffle maker or extra set of measuring cups in years, consider donating them to a local charity. Discard expired spices, oils, and other perishables you won’t be able to use before the move.
• Keep the Essentials: Identify the items you’ll need for your first few days in your new home, such as a pot, pan, knife, and a few utensils. Set these aside in a separate box labeled “Essentials.”

2. Pack Smartly: Room by Room, Box by Box

Packing a kitchen involves dealing with a variety of shapes, sizes, and fragility levels. To protect your belongings, follow these tried-and-true techniques:

a. Gather the Right Materials

You’ll need sturdy boxes, packing paper, bubble wrap, tape, and markers for labeling. Consider investing in dish-specific boxes with dividers if you have fine china or fragile glassware.

b. Protect Fragile Items

Wrap each breakable item—plates, glasses, and ceramic bowls—individually using bubble wrap or packing paper. Place heavier items securely at the bottom of the box. Lighter items should go on top to avoid damage. Fill any gaps with soft materials like dish towels to keep everything in place. This prevents shifting during transport. Keep it simple and organized for the safest results.

c. Secure Small Items

Group small kitchen gadgets like measuring spoons, peelers, and can openers in zip-top bags to keep them organized. This also prevents them from getting lost in larger boxes.

d. Safely Pack Liquids and Spices

Seal bottles of oils, vinegars, and sauces with plastic wrap under their lids to prevent leaks. Place these in zip-top bags for extra protection. Spices can be stored in small containers or zip-top bags and grouped together in a box.

e. Prepare Large Appliances

If you’re moving appliances like a refrigerator or microwave, make sure they are clean and dry before packing. Tape down any loose parts, such as shelves or trays, and wrap the appliance in a moving blanket for extra protection.

3. Label Everything Clearly

Labeling your boxes is one of the simplest yet most effective ways to make unpacking easier. Be specific with your labels, such as “Glassware,” “Pots and Pans,” or “Spices.” Consider adding “FRAGILE” on boxes with breakables and indicate which side should face up. If you’re using a moving company like Bielov Transporte, clear labeling will also help their team handle your items with care.

4. Pack an Essentials Box

During the first few days in your new home, you’ll need access to basic kitchen items before you’ve unpacked everything. Prepare a box with essentials such as:

• A few plates, cups, and utensils
• A cutting board and knife
• A frying pan and pot
• Dish soap and a sponge
• A small selection of pantry items (salt, pepper, oil, etc.)

Keep this box with you rather than loading it onto the moving truck so you can easily find it when you arrive.

5. Don’t Forget Your Pantry

Pantry items are often overlooked during packing, but they’re just as important as your cookware. Start by sorting through your pantry and discarding expired or nearly empty products. For non-perishable items, group them into categories such as canned goods, spices, and baking supplies. Use small boxes or bins for better organization, and ensure all containers are securely sealed to prevent spills during the move.

6. Create an Inventory List

An inventory list is a handy tool to keep track of everything you’re moving from your kitchen. This helps ensure nothing is left behind or misplaced during the move.

• Write It Down: Create a detailed list of your kitchen items, especially fragile or valuable ones.
• Categorize for Efficiency: Organize the inventory into categories like cookware, utensils, appliances, and pantry items.
• Take Photos: For valuable items like high-end appliances or fine china, take photos before packing. This can serve as a reference in case anything gets damaged during the move.

7. Plan for Unpacking

Once you’ve arrived at your new home, prioritize setting up the kitchen. Start by unpacking the essentials box, followed by larger items like pots, pans, and small appliances. Take the time to organize your new kitchen in a way that’s functional and easy to navigate.

8. Trust the Experts

Packing and moving your kitchen can be easier with professional help. Bielov Transporte’s experienced team ensures safe transport of even delicate culinary tools. Declutter, pack strategically, and rely on experts to make the process seamless. With proper preparation, your essentials will arrive safely, and you’ll be cooking in your new kitchen in no time.

The post From Chaos to Order: How to Pack Your Kitchen Like a Pro appeared first on Bod Ega 19:OO.

Moreover, when these particles enter your lungs, they can cause difficulty breathing and other respiratory problems. Lastly, the smell of smoke can linger in your home for days, making it difficult to enjoy your time indoors. If you’re looking for tips and ideas on how to keep your kitchen clean and fresh, check out the KitchenProfy blog, which offers a wealth of information on kitchen cleaning and organization.

Do you love to cook, but hate the way your kitchen smells afterward? If so, you’re not alone. Many people find that their kitchens get very smoky when they cook, and it can be a real challenge to get rid of the smell. In this blog post, we will explore some of the reasons why this happens and offer some solutions to help you keep your kitchen smelling fresh!

Smoke Point of Oil and Fat

The smoke point is the temperature at which an oil begins to produce a continuous stream of bubbles. The oil starts to break down and release harmful chemicals into the air. If you’re interested in learning more about home cooking and kitchen safety, be sure to check out HomeProfy, a blog dedicated to providing tips and advice for maintaining a safe and healthy home.

If you are using an oil with a low smoke point, it will start to smoke at a lower temperature and release more harmful chemicals into the air.

Some common cooking oils have very high smoke points, while others have relatively low smoke points.

For instance, grapeseed oil has a high smoke point of 420°F, while olive oil has a lower smoke point of 320°F.

Canola oil, peanut oil, and sesame oil all have smoke points around 400°F.

On the other hand, butter has a relatively low smoke point of 250°F and is more likely to cause your kitchen to fill up with smoke when it’s used for cooking.

Cookware and Kitchen Smoke Sources

Pans

When cooking on non-stick surfaces, it’s important to use moderate heat. High heat can cause the release of toxic chemicals from the coating into the food. It can also cause the surface to break down, releasing particles into the air that can be breathed in. If you must cook on high heat, do so for only a short period of time.

Pans with uncoated surfaces are generally safer, but they can still produce smoke if they’re heated too quickly or to too high of a temperature.

Stainless steel and cast iron are two examples of pan materials that don’t have non-stick coatings.

If you’re using a pan with a non-stick surface, make sure the area is well ventilated. Open a window or turn on an exhaust fan to help remove smoke and fumes from the air.

Cooking methods that require less heat, such as braising or stewing, are less likely to produce smoke. If you’re frying foods, try using an oil with a high smoke point, such as canola oil.

Cast Iron Pans

Cast iron pans are popular for their even heat distribution and ability to hold heat well. However, they can also be a source of kitchen smoke.

If you’re using a cast iron pan, it’s important to season the pan before cooking. This helps create a non-stick surface and prevents the pan from rusting. Seasoning the pan also helps it withstand high temperatures without smoking.

If your cast iron pan does start to smoke, it’s likely because it wasn’t properly seasoned or because it was heated too quickly. To avoid this, preheat the pan slowly over low heat. Once it’s hot, increase the temperature gradually until you reach the desired cooking temperature.

Grills

Smoking food is a popular cooking method, but it can also be a source of kitchen smoke. Grills and smokers use wood or charcoal to produce smoke, which can be hazardous to your health if you’re not careful.

When using a grill or smoker, make sure the area is well-ventilated. Open a window or turn on an exhaust fan to help remove smoke and fumes from the air. If possible, cook outdoors to further reduce your exposure to smoke.

If you’re smoking food indoors, consider using an electric smoker. These devices don’t produce as much smoke as traditional grills and smokers, making them safer for indoor use.

Griddle Pans

Griddle pans are a type of cookware that has a flat surface for cooking. They’re often used to cook pancakes, eggs, and bacon. Like other types of pans, griddle pans can produce smoke if they’re heated too quickly or too high of a temperature.

To avoid smoking, preheat the pan slowly over low heat. Once it’s hot, increase the temperature gradually until you reach the desired cooking temperature.

Oven

Ovens can be a source of kitchen smoke, especially if you’re cooking at high temperatures. If possible, cook in a well-ventilated area, such as near an open window or under an exhaust fan. You might also want to consider using the oven’s venting system to help remove smoke and fumes from the air.

If you’re baking or roasting food, try to avoid opening the oven door too often. Every time you do, heat escapes, and smoke from the food can enter the kitchen. If you need to check on your food, take a peek through the oven’s window instead.

Air Fryer

Air fryers are a popular kitchen appliance for cooking fried foods. While they don’t produce as much smoke as traditional deep fryers, they can still create some smoke and fumes. If you’re using an air fryer, make sure the area is well ventilated. Open a window or turn on an exhaust fan to help remove smoke and fumes from the air.

To avoid smoking, cook at lower temperatures and don’t overcrowd the basket. Air needs to circulate around the food in order for it to cook properly. If the basket is too full, the food will take longer to cook and may start to smoke.

Food Smoke Sources

Steak

When cooking meat, it’s important to cook it all the way through to prevent bacteria from growing. However, overcooking meat can also cause it to release smoke. If you’re grilling or smoking meat, be sure to do so in a well-ventilated area.

Burgers

Like steak, burgers need to be cooked all the way through to prevent bacteria from growing. However, overcooking can also cause burgers to release smoke. If you’re grilling or smoking burgers, be sure to do so in a well-ventilated area.

Chicken

Chicken can also release smoke when overcooked. To avoid this, cook chicken until it is no longer pink in the middle. If you’re grilling or smoking chicken, be sure to do so in a well-ventilated area. Another common cause of smoke in the kitchen is grease fires. When cooking with oil, it’s important to use a high smoke point oil and to heat it slowly. If you see smoke starting to form, turn off the heat immediately and cover the pan until the smoke clears.

Bacon

Bacon is one of the most delicious and savory foods out there. However, it also has a tendency to make your kitchen incredibly smoky. If you’re wondering why your kitchen gets so smoky when you cook bacon, here’s what you need to know.

Bacon is essentially made up of two things: fat and protein. And when those two things are heated up, they release a lot of smoke. That’s why cooking bacon on the stovetop can often result in a smoky kitchen.

Major Causes of Kitchen Smoke Production

Food Residues

When cooking, food residues can accumulate on the surfaces of your stove, oven, and vent hood. These residues can be set ablaze by a stray spark or heat source, producing smoke. To prevent this from happening, make sure to clean your kitchen surfaces regularly.

Another common cause of kitchen smoke is grease build-up in your ventilation system. Over time, grease and oil can collect on the filters and ductwork of your range hood. When this happens, heat from cooking can cause the grease to smoke and fill your kitchen with fumes. To prevent this from happening, make sure to clean your range hood filters and ductwork regularly.

High Fat Food

One potential reason your kitchen gets smoky when you cook could be the types of food you’re cooking. If you’re cooking high-fat foods, the fat can start to smoke and produce a lot of smoke in your kitchen.

To avoid this, try cooking leaner meats and trimming any excess fat off before cooking. You can also cook at lower temperatures to help reduce the amount of smoke produced.

Using the Wrong Oil

The type of oil you use can also contribute to smoke in your kitchen. If you’re using an oil with a high smoke point, like olive oil, you’re more likely to see smoke. Oils with a lower smoke point, like vegetable oil, are less likely to cause smoking.

Another factor is how old your cooking oil is. As oil breaks down, it becomes more prone to smoking. So, if you’re using an old bottle of cooking oil, it’s more likely to cause smoking than a fresh bottle.

Finally, the temperature at which you’re cooking can also affect how much smoke your kitchen produces. If you’re cooking at a high temperature, the oil is more likely to break down and start smoking.

Lack of Attention

The number one reason why your kitchen gets smoky when you cook is that you’re not paying attention to what you’re doing. When you’re cooking, you need to be vigilant about keeping an eye on your food and making sure that it doesn’t burn or overcook. If you’re not paying attention, then it’s very easy for things to go wrong and for your kitchen to fill up with smoke.

Faulty Appliances

Faulty appliances are one of the most common causes of smoky kitchens. If your stovetop is old or in disrepair, it can cause smoke to build up and fill the room. The same goes for your oven and range hood. If any of these appliances aren’t working properly, they can release smoke into your kitchen.

Lack of Seasoning

One common reason your food may be smoking is a lack of seasoning. Seasoning helps to create a barrier between the food and the pan, allowing the food to cook without sticking, and also preventing it from drying out. When you don’t season your food properly, it can cause the dish to smoke excessively.

How to Reduce Smoke While Cooking Indoors

Understand Your Kitchen Appliances

The Range

A difference you may not notice if you move apartments regularly is that gas ranges can have very different max BTU ratings. Additionally, most vents are attached to microwaves and dreadful, but some come with carbon filters. Some intakes are more powerful than others, but the equation for proper uptake is often ignored by apartment developers. The average 4-burner stove has a BTU rating of around 7,000.

The Vent

Most apartment kitchens have vents that go up and out the roof. The problem is that many of these are not very powerful. If you live in an older building, your range hood might only be 60 CFM (cubic feet per minute). Newer ones tend to be around 300 CFM. This means that it takes a long time for the smoke to actually leave your kitchen. And if you’re cooking on high heat, you can forget about any chance of the vent keeping up.

A range hood needs at least 100 CFM for every 10,000 BTU of your cooktop to operate. A 100,000 BTU stove requires a 1000 CFM range hood, for example. For electric stoves, multiply the stove’s width by ten. So, for a 42-inch electric stove, you’ll need a range hood with at least 420 CFGMs (CFM = cubic feet per minute).

Change Your Cooking Method

Put A Lid On It

If you’re sautéing, frying, or browning foods on the stovetop, smoke is bound to happen. One way to prevent this is to cook with a lid on your pan. This will help contain the smoke and allow it to dissipate more quickly.

Another option is to use an exhaust fan. If your stove doesn’t have one built-in, you can purchase a portable unit that will do the trick. Just be sure to place it near the source of the smoke so it can effectively remove any fumes from the air.

Put It In The Oven

Smoke can also be caused by cooking foods in the oven. This is especially true if you’re broiling or grilling meats. To avoid this, you can try cooking your food at a lower temperature for a longer period of time. This will help to prevent any smoke from developing.

You can also try using an oven hood or exhaust fan to remove any smoke that does occur. Just be sure to turn it on before you start cooking and leave it running until the smoke has cleared.

Use a Grill Pan

If you love the taste of grilled food but don’t want to deal with the smoke, try using a grill pan. These pans have ridges that mimic the look and taste of grilled food without all of the fuss. Just be sure to cook on a lower heat setting so the pan doesn’t get too hot and cause any smoke.

FAQ

How do you sear without smoking the house?

Here are a few tips:

• Use an exhaust fan. This will help to remove some of the smoke from the room;
• Start with a clean pan. A dirty pan can cause smoke because of the build-up of oils and food particles;
• Don’t overheat the oil. If the oil is too hot, it will create more smoke;
• Add food to the pan in batches. Adding too much food to the pan at once can also cause smoke;
• Move the pan around. This will help to distribute the heat and prevent hotspots that can cause burning and smoking;

Why does my nonstick pan smoke?

The smoke you see coming off your nonstick skillet is actually just water vapor. When the pan gets hot enough, the water molecules in the cooking oil start to break down and turn into gas. That’s why you’ll see a lot of smoke when you first start cooking with a nonstick pan, but it should dissipate after a few minutes.

If your pan is still smoking after it’s had a chance to heat up, that’s usually a sign that it’s too hot. Turn down the heat and give it a few more minutes to adjust. You may also want to add a little bit more oil to help keep things from sticking and burning.

Is the smoke from cooking toxic?

The short answer is no, smoke from cooking is not toxic. However, it can be a nuisance and cause problems for people with respiratory conditions.

There are two main types of smoke: primary and secondary. Primary smoke is the smoke that comes directly from the food that’s being cooked. Secondary smoke is the smoke that’s created when fat or juices from the food hit the hot surface of the grill or smoker.

Both types of smoke can be irritating, but secondary smoke is generally more problematic because it’s made up of smaller particles that are easier to inhale deeply into your lungs. These particles can also adhere to surfaces and clothing, which can create lingering odors.

How do I get rid of cooking smells in my apartment?

A few things you can do to help get rid of cooking smells in your apartment:

• One is to make sure that you have good ventilation in your kitchen. If you have a range hood, use it when cooking. You can also open windows or doors to let fresh air in while you’re cooking;
• Another thing that can help is to cook at lower temperatures. This will help to prevent smoke from building up in your kitchen;
• Finally, if you have an exhaust fan, turn it on after cooking to help remove any remaining smoke and odors from your kitchen;

The post Why Does My Kitchen Get So Smoky When I Cook? appeared first on Bod Ega 19:OO.

Here are a few of our favorite methods:

• Grilling – this is an obvious one, but grilling is a great way to cook food without heating up the kitchen. Not only does it add a delicious smoky flavor to food, but it also keeps the heat outside where it belongs;
• Raw foods – eating raw foods is a great way to enjoy summer produce at its peak. Raw fruits and vegetables are not only healthy, but they can also be very flavorful. There are many ways to prepare raw foods, so get creative and enjoy them as much as possible;
• No-cook recipes – are perfect for summertime because they require no cooking at all! These recipes often utilize fresh ingredients that don’t need to be cooked in order to taste great. From salads to smoothies, there are endless possibilities when it comes to no-cook recipes;

In this blog post, we will discuss some of our favorite methods for cooking in summer weather. Stay cool and enjoy a tasty meal!

Methods For Cooking Food Without Heating Up Your Home

Use Your Stovetop Wisely

If you’re cooking something that doesn’t require a lot of heat, like eggs or grilled cheese, use your stovetop instead of your oven. This will help keep your kitchen cooler since your oven emits a lot of heat when it’s on.

Another tip for using your stovetop is to cook during the cooler hours of the day, like early morning or late at night. This will help keep your home cooler overall since the temperature outside will be cooler than it is during the day.

Use Your Microwave

Your microwave can actually be a great tool for cooking food without heating up your home. It doesn’t emit as much heat as your oven does, so it’s perfect for cooking things like popcorn or reheating leftovers.

Just be sure to use the microwave wisely, as it can actually cause your food to dry out if you’re not careful. If you’re reheating something like a soup or stew, add a little bit of water to it before you microwave it to help keep it from drying out.

Use an Air Fryer

Air fryers are becoming increasingly popular, and for good reason. They allow you to cook all sorts of foods without using any oil, and they don’t heat up your kitchen the way that cooking in a traditional fryer does. If you’re looking for a way to cook without heating up your home, an air fryer is definitely worth considering. You can use it to cook all sorts of foods, from chicken and fish to vegetables and French fries.

Cook In Large Batches

One of the best ways to avoid heating up your kitchen is to cook in large batches. This way, you can cook all at once and then have food for the rest of the week. Not only will this save you time, but it will also help keep your kitchen cooler since you won’t be cooking as often.

Cook Over A Fire Outside

If it’s nice outside, take advantage of it and cook over a fire instead of using your stove or oven. This is a great way to avoid heating up your kitchen, and it’s also a lot of fun. Just be sure to be safe when cooking over a fire.

Cook Early In The Day Or Late At Night

As we mentioned before, it’s best to cook during the cooler hours of the day if you want to avoid heating up your home. If you can, try to cook early in the morning or late at night. This will help keep your home cooler overall since the temperature outside will be cooler than it is during the day.

Oven Alternatives That Can Keep Your House Cold

Grill And BBQ (Outside)

• If the weather is nice, take advantage of it! Fire up the grill and cook your food outside. Not only will this keep your kitchen cool, but it’ll also make for a fun summer meal;
• You can also use a BBQ smoker if you want to slow-cook your food. This is a great option if you’re cooking for a large group or entertaining guests;
• Another great thing about grilling or smoking your food is that it adds another level of flavor that you can’t get from cooking indoors. So if you’re looking for a way to step up your culinary game, this is it;
• Finally, grilling or smoking also keeps the heat out of your house, which can be a godsend during the summer months;

Solar Oven

• A solar oven is a great way to cook without using any electricity or gas;
• Solar ovens work by trapping the sun’s heat and using it to cook food;
• They’re actually very simple to use and are a great eco-friendly option for cooking;
• One downside of solar ovens is that they can take longer to cook than traditional methods, so plan accordingly;

With these two options, you can cook delicious meals without heating up your kitchen! So next time you’re looking for a way to beat the heat, try one of these methods and enjoy a cool, summer meal.

Slow Cooker

Another way to cook without heating up the kitchen is to use a slow cooker or an instant pot. These appliances are great for cooking food without having to use the stovetop or oven. Simply add all of your ingredients into the pot and let it cook for a few hours. This is a great way to make a healthy meal without having to heat up your kitchen.

Another benefit of using a slow cooker is that you can set it and forget it. This means that you can put your food in the pot and let it cook while you are doing other things. This is a great way to save time and energy when cooking. Simply set the timer on your slow cooker and let it do its job.

Griddle

A griddle is a great way to cook without heating up the kitchen. You can use it to cook pancakes, eggs, bacon, and more. Just be sure to clean it after each use so it doesn’t get too dirty. If you don’t have a griddle, you can also use a frying pan on your stovetop. Just be sure to turn on the exhaust fan so the smoke doesn’t fill up your kitchen.

Plug-In Appliances (Blender, Mixer, And Other)

• If you don’t mind a little noise, then go ahead and use your blender, mixer, or other plug-in appliances;
• Just make sure to unplug them when you’re done so that they don’t overheat;
• Simply blend or mix your ingredients together in whatever container you have and voila- a delicious and healthy meal with minimal effort. Some great recipes to try are smoothies, shakes, soups, or even homemade baby food;

FAQ

Can you cook something without heating it?

Cooking without heating is possible, but it requires special equipment and techniques. The most common way to cook without heating is to use a slow cooker or an oven set at a very low temperature. Another option is to cook foods in vacuum-sealed bags submerged in hot water.

Sous vide cooking is a popular method of cooking without heating up the kitchen. This method involves sealing food in a plastic bag and then submerging it in hot water. The food cooks slowly and evenly, resulting in perfectly cooked meals every time.

If you don’t have any special equipment, you can still cook without heating up the kitchen by using the microwave or stovetop. Just be sure to cook food on low heat so that it doesn’t get overcooked.

How can you cook at home without a stove?

There are a few methods of cooking that don’t require the use of a stove, and they can be handy to know in a pinch. If you’re in an apartment with no oven, or if you’re trying to conserve energy during hot summer months, these tips will come in handy.

One way to cook without using a stove is by using a microwave. Microwaves can be used to cook food quickly and easily, without heating up the entire kitchen. Simply place your food in a microwave-safe dish and cook it according to the instructions on your particular model.

Another option for cooking without a stove is by using an electric slow cooker. These devices can be used to cook meats and vegetables slowly over time, without the need for direct heat. Simply place your ingredients in the slow cooker and set it to the appropriate setting, and your food will be cooked without any hassle.

Finally, you can also cook food using a solar oven. Solar ovens work by trapping sunlight and converting it into heat, which is then used to cook food. These ovens are typically portable and easy to use, making them a great option for cooking in a variety of settings.

How do you heat up food without a stove or microwave?

There are a few ways to do this, including using a slow cooker, or an instant pot. Each of these methods has its own set of pros and cons, so it’s important to choose the right one for your needs.

Slow cookers are great for preparing food ahead of time and then letting it cook slowly over a period of hours. This means you can put your food in the slow cooker in the morning before you leave for work and come home to a hot meal at night. However, slow cookers can be bulky and take up counter space, so they might not be ideal if you have limited kitchen space.

Instant pots are another option for cooking without heating up the kitchen. These devices can pressure cook food in a fraction of the time it would take to cook it on the stovetop or in the oven. Instant pots are also much smaller than slow cookers, so they won’t take up as much space in your kitchen. However, they can be more expensive than slow cookers.

Also, if you’re looking for a quick and easy way to heat up food without heating up your kitchen, consider using an electric skillet. These devices are small and portable, so you can easily store them away when you’re not using them. Electric skillets heat up quickly and evenly, so you can cook food without worrying about hot spots or undercooked areas.

How can I cook indoors without electricity?

There are a few methods you can use to cook indoors without electricity:

• Using an induction cooker;
• Cooking with a gas stove;
• Using a solar oven;

Induction cookers work by creating an electromagnetic field that heats up the pan or pot that is placed on top of it. Gas stoves work by igniting a flame that then transfers heat to the pan or pot. Solar ovens work by trapping sunlight and converting it into heat energy.

How do I cook during a power outage?

If you find yourself in a situation where you need to cook but don’t have power, there are still some options available to you. You can use a camp stove or grill if you have one, or build a fire outside. If neither of those is an option, you can use the sun. Yes, the sun can be used to cook food!

There are solar ovens that are specifically designed for cooking, but you can also make your own solar oven with materials you likely already have around the house. All you need is a dark-colored pot, some aluminum foil, and a clear lid. Place the pot in direct sunlight and cover it with the foil, making sure to reflect as much sunlight into the pot as possible. Place the clear lid on top to trap the heat, and in no time you’ll have a solar oven that can reach temperatures upwards of 300 degrees!

How do you reheat food without electricity?

There are a few ways that you can reheat food without using any electricity:

• One way is to use a solar oven. Solar ovens work by trapping the sun’s heat and using it to cook food. You can also use a camp stove or fireplace to reheat food;
• Another option is to wrap the food in foil and place it in the embers of a fire. This will heat up the food without cooking it all the way through. If you have access to a hot spring, you can also place the food in a pot or container and submerge it in the hot water to reheat it;

Can you cook with candles?

If you find yourself in an emergency situation, tea lights can be used as cooking fuel. Though butane, propane, and alcohol will burn hotter and are ideal for cooking purposes, candles should not be underestimated.

If you have a few tea lights on hand, try this method:

1. Place the tea light on the metal can lid;
2. Put your pot or pan directly on top of the tea light;
3. Make sure the tea light is in the center of the pot or pan, and that the pot or pan is not too big for the candle;
4. Light the candle, and wait a few minutes for it to heat up before cooking;

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Each of us likes a certain kind of bread: some “like grandma’s from the oven,” with big holes and rough, sour, crumbly crumb with a dense crispy crust, some – golden loaves with a thin crust and soft snow-white crumb.

Some like their bread to contain seeds and nuts, others like as much whole-grain flour as possible. Lovers of rye bread appreciate its complex flavor and dense crumb, while lovers of burger buns check for its softness and firmness.

But no matter what kind of bread you bake, there are common signs you know for sure: the bread is good!

1.The bread is well baked.

It has a ruddy, but not charred, crust of the shade typical of that type of bread, and a dense, slightly browned bottom. If you tap the bottom, the sound will be ringing, as if it were a drum rather than a cotton pad. And if you measure the temperature of the crumbs, the thermometer will show 94-97C.

2.Looking at the crumb.
When slicing FULLY cooled bread the crumb does not roll up into lumps as if the bread has not been cooked. But it does not crumble into crumbs!

3.Look at the crust.
The crust, even thick, is easy to bite and chew, does not give the impression of “rubber.

4.It doesn’t dry out.
Good bread remains tasty on the second or third day. It doesn’t dry out “to a stone,” it doesn’t break when sliced like breadcrumbs.

5.Ages nobly.
Quality bread ages nobly, and even after a week it is not covered with mold, and throwing it away is impossible. But it has to be stored properly!

Make homemade bread with yeast better than a bakery! In our course you will learn how to bake more than 14 types of bread, even if you’ve never done it and are afraid of baking like fire. Alena Spirina – master of home baking, will tell you how to make bread at home.

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How to make a heartier soup

• Cook with meat or chicken broth
• If you don’t have broth, add chicken meat, meatballs, or smoked meats to the soup.
• Add cereals or pasta

How to make the soup brighter

• Do not boil the vegetables for a long time as they lose their color over time.
• Use more herbs when serving.
• Add tomatoes or tomato paste
• Use spices with color (turmeric, paprika, curry)

How to make the soup thicker

• Add more vegetables, especially potatoes
• Use flour, which makes the soup thicker
• Add more vegetables

How to make the soup more flavorful

• Use spices (bay leaf, pepper, cinnamon, nutmeg, paprika, curry, turmeric, etc.)
• Add fresh and dry herbs (parsley, dill, basil, coriander, thyme, rosemary, oregano, etc.)
• Don’t forget fresh garlic, ginger, celery

How to make your soup prettier

• Be sure to garnish the soup with herbs, sour cream, croutons, etc.
• Use products of different colors. Red pepper, green zucchini, yellow or red tomato, etc.
• Serve in pretty dishes
• Put different toppings (pates, pickles, appetizers, sour cream, yogurt, olive oil) along with the soup

How to make the soup tastier

• Let it marinate after cooking so that all the flavors can mingle and strengthen each other
• You can use all the techniques mentioned above and many more.
• It’s the combination of all the techniques that makes a good soup!

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Types of salads. And how to choose among them?
Let’s sort it out one by one.

Iceberg
A versatile salad that is quite inexpensive and keeps for a long time. I love it and buy it more than other salads.

• Juicy, neutral in flavor and goes with just about anything.
• Mix it with veggies and dressing and you’re ready for a fresh salad. You can add it to stewed veggies, stir-fry style.

Dubolist
If about 5 years ago I found it completely unpalatable, the last 2 years it’s very good!

• The leaves are juicy but thin and soft. The taste is very reminiscent of chard or young beet tops.
• Often sold in pots, which makes it more comfortable to store.
  Used for fresh vegetable salads and for garnishing.

Rucola
A popular type of salad that is used all over the world and a huge number of classic salads.

• Bitter in taste, but this bitterness is light and pleasant.
• Used in salads with fruit, meat, poultry, vegetables. Sometimes added to pasta or pizza. Arugula is also sometimes used to make pesto.

Stores well and if you are used to its flavor, it will take up residence in your refrigerator.

Frisee
A salad with spicy leaves.

• Mild in flavor, but sometimes with a slight bitterness. Pretty juicy, but its main advantage is its appearance.
• It looks beautiful and lush. That’s why dish decoration is the main thing to buy it for.

Radicchio
A red sprout that looks like an iceberg.

• Rarely sold whole because it is very bitter.
• More often it can be found in prepared salad leaf blends. Therefore, if you do not like bitter lettuce, it is better to bypass such sets.

How to prepare salads?
In principle, almost all salads can be prepared in some way by heat treatment, but there are, as they say, nuances!

Some of the salads require special preparation, processing, or a combination of seasonings to become tastier. And some are easier to work with and don’t require much skill.

How to fry a salad?
We take romano or iceberg and cut into 1-2 cm wide strips.
Then we start roasting zucchini, eggplant, onion, sweet bell pepper, garlic.
Near the end we add salad leaves, soy sauce and fresh herbs. You get roasted vegetables! In our vegetable course, we cook stir-fry on this principle.

How do you cook a salad?
This method is mostly used to make mashed potato soup.
For this, potatoes are boiled and at the end spinach, arugula and parsley are added to it.
All this is beaten with a blender and brought to taste with salt, pepper, garlic. You can add cream or olive oil to make the soup heartier.

Blanching.
This is a good way to prepare salads in order to make them softer and brighter in taste. For example, iceberg can be put in boiling water with salt for 30-60 seconds.
After that, cool it in ice water and dry it. Can be used for salads or pickling.

Stewing Salads.
It’s easy here!
Prepare your favorite stew dish. For example, a vegetable stew.
And at the end, when almost everything is ready, we add iceberg, spinach, arugula, romano. They will become softer in 2-3 minutes, and the stew will be brighter in flavor and appearance.

Simmering.
This is cooking in a small amount of water or even in its own juice.
To do this, put the lettuce in a pan or sauté pan, salt, pepper, seasoning. For example, add garlic, a little sugar and nutmeg to the spinach.
After that, cook it under a lid for 1-2 minutes. You can add olive or butter for a brighter flavor.

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Basil
Fresh or dry. Perfect for almost any dish made in Italy. You can even make lemonade with fresh basil.

Different Peppers.
Black, fragrant, pink, white.
They are in almost any dish. I probably don’t have a mill just under my pillow. As it is, in my kitchen, my desk, my kit bag – there’s a miller everywhere.

Nutmeg.
I like to use ground, but it quickly wears out in storage. So – it’s better to nutmeg and grate it under cooking. A small pinch and any dish becomes much more delicious and unusual.

Sage
Fresh sage is rare, but I stockpile dry sage and use it for vegetables and pork.
I remember it very much in its fresh form after filming a porchetta recipe. The pork and sage went together perfectly.

Cloves and cinnamon.
I put them together since they are used mostly for sweets and very often in this particular combination. A lovely pair that makes not only baked goods, but also other dishes much brighter in flavor. The main thing is not to go overboard.

Saffron
What would Italy be without saffron? After all, it is used to make the world famous Milanese risotto. It’s enough to make it perfect. In addition, it is delicious to add saffron to vegetables in a stew.

The post Italian Spices appeared first on Bod Ega 19:OO.

What if I told you that you can make dozens or even hundreds of completely different dishes from vegetables?

Let’s take zucchinis as an example. What can you make with them?

• Use different cooking techniques

Zucchini can be fried in batter or in breadcrumbs. Blanch them to make them a little cheesy or boil them for mashed potatoes. Stew with sauce, fry kebabs, make soup.

• Use different spices.

Even if you cook the same way all the time, different sets of spices can change the taste of a dish. For example, stewed zucchini can be cooked with oregano and garlic, giving a Mediterranean flavor, or take hopely suneli and tomato sauce to bring out the flavors of Georgia.

• Use vegetables at different stages of maturity
  Zucchinis have different flavors and consistencies in spring, summer and fall. You have to use that, too. After all, the taste depends on it as well.

As I said before, all vegetables will change their taste depending on how we cook them. Thus, you can make a new dish every time without changing the set of products.

And there are a lot of options: frying, boiling, stewing, blanching, baking, etc! But I’m not going to take them all apart, but I’ll tell you about the ones that are not often used in cooking vegetables, but they are very cool in terms of results!

3 ways to cook vegetables

• Poaching.
  A method in which we cook the vegetables in a small amount of water that covers them by half at most. It tastes something in between steaming and boiling in water.

Great for zucchini, broccoli, cauliflower, beans, asparagus and many other vegetables.

And considering that you can poach it not only in water but also in other liquids, the number of flavor options increases many times over. And if you add olive or butter to it, just a fairy tale!

• Stir-frying.
  A great solution when you want to roast vegetables with a crispy crust. Perfect for zucchini and eggplant.

I think many have met when these vegetables are fried in flour, so that both the color is brighter and there was some kind of crust. But if you replace the flour with breadcrumbs, the crust becomes crispy! If you add starch, it will be denser.

You can add dried herbs to the breading – basil, thyme, rosemary. They will already change the flavor. And if you add more ground spices, even cooler. You can add garlic, paprika, curry flavor.

• Stewing in the oven or on the stove.
  A method that’s great for fall vegetables that have become tough, but they taste much brighter than young ones.

Over a long cooking time, they become softer, and since the temperature is low, they don’t lose their shape. During this time, all the seasonings soak up their flavor in the vegetables, it turns out great!

These are just 3 techniques that allow you to make dozens of new vegetable dishes. And how many more there are! Absolutely everyone is learning how to cook in our vegetable course, “Happiness Eat. Eating Vegetables.”

The post How do you cook vegetables in a variety of ways? appeared first on Bod Ega 19:OO.

Battered frying is a great way to cook a piece of meat, poultry or fish quickly, since breading keeps the product from drying out and preserves the juiciness and flavor of what’s inside. You can essentially roast anything: chicken, turkey, beef, pork, ground meat, lamb, fish, vegetables. Yes, each case has its own nuances, but the principle works exactly like this: a piece of small thickness is rolled in egg and flour mixture, breading and fried.

All these products have only one thing in common – they must be cooked quickly. That is, the meat does not require long cooking to soften – it is already soft. Therefore, you need to choose the right cuts.

What cuts to take:

Beef or veal: thigh part, shoulder blade, thick or thin edge;
Pork: thigh, shoulder blade, carbonad, lean neck;
chicken or turkey: breast and thigh.

How to cook a schnitzel?

A schnitzel is a thin slice of meat that has been breaded and fried. Historically, the dish belongs to Viennese cuisine and was made with veal. Wiener Schnitzel is one of the most famous dishes of this cuisine, but it has many analogues prepared using the same technology.

To prepare the meat, you need to slice the slices thinly, and if they are thick, then a little chop.

Tip: If you fry vegetables in this way, you can boil them a little beforehand. The fish should be cut in advance so that there are no bones left in it, because it will be difficult to pick them out of the ready dish. Even the cutlets cooked in breading will be juicier.

The dish can be flavored at each stage of cooking: add spices to the egg and flour mixture, breading, marinate the meat. But the cooking technique is more important.

What can be added to the breading? Here are the simplest examples of what you can mix breadcrumbs with:

Breadcrumbs + dried thyme
Breadcrumbs + dried garlic
Bread crumbs + grated cheese
Bread crumbs + sunflower seeds
Bread crumbs + paprika
Bread crumbs + fresh herbs + fresh garlic
Breadcrumbs + curry powder + dry basil

To balance the dish, it is often served with light side dishes or sauces.

Let’s summarize what the secret to a delicious schnitzel is:

1. The right piece of meat. It should be soft initially.
2. Pre-preparation (slicing, chopping, marinating).
3. a good layer of breading to create a crispy crust and protect everything inside.
4. Quick frying.

Chicken Breast Schnitzel Recipe

And not to leave theory without practice, let’s make a simple chicken breast schnitzel!

For 2 servings you will need:

Chicken breast – 2 pieces.
2/3 tsp. dried garlic.
Paprika (preferably smoked) – 2/3 tsp.
Dried thyme or Italian herbs – 1/ 2 tsp.
Salt – 2/3 tsp.
Ground pepper – 1/ 5 tsp.
Flour – 2 tablespoons.
Egg – 2 eggs.
Bread crumbs – 1 package (about 100 gr)

Preparation:

Mix together salt, pepper, dry herbs, paprika, dried garlic, flour and eggs. Mix until homogeneous.

Peel chicken breast from bones, veins and fat. Cut lengthwise and in half into two equal parts.

Lightly beat off with the blunt side of the blade so that the thickness of the piece is even – about 1 cm. This is important, as the thickness determines the cooking time.

We dip the chicken in the egg and flour mixture and then coat it in breadcrumbs. The breading should completely cover the piece.

Pour oil on a frying pan with a thick bottom, heat over medium-high heat.

Place the schnitzel in the pan and fry until golden brown, 2 to 3 minutes. This time works if the meat is no thicker than 1 cm.

After frying we put it on a paper towel to remove the excess oil.

We serve it with fresh vegetables and sauce.

Everything is ready, enjoy!

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