Latest news with #TastingTable
Daily Mirror
14-06-2025
- General
- Daily Mirror
Brits told to ditch mayo in tuna sandwiches and add one richer ingredient
The combination of tuna and mayonnaise is a classic and beloved sandwich filling, but food experts say there is another ingredient that can elevate the dish in terms of flavour and texture Tuna mayonnaise sandwiches have been a fan favourite for years and making them one of the most popular fillings and here's how you can make them even better. Culinary whizzes are suggesting a twist that could seriously lift your sarnie game even more. Sour cream is the new recommended mix-in instead of the traditional mayo - and can turn this simple bite into something you wouldn't be embarrassed to serve at a posh afternoon tea. Swapping mayonnaise for sour cream apparently gives your tuna sandwich a superior creamy texture with a delightfully subtle tang, amplifying the fish's flavour without smothering it. READ MORE: Too Good To Go shopper picks up £3.30 Aldi box and is astounded by what's inside Experts over at Tasting Table explained: "While the mayo's custardy, egg tones are typically expected, you'll find sour cream's sweet, creamy medley to be just as (if not more) satisfying." The pros further detailed: "Both mayonnaise and sour cream have a tangy flavour base, but sour cream has a milky richness that brings a refreshing element to tuna salad. The fish's usual salty, savoury taste is less dull and instead, perfectly balanced by an equal amount of deep and bright flavours.", as reported by the Express. What's more, they highlight a change in the consistency, and claimed: "Even better, with sour cream's consistency, there's also a textural shift that makes for a much better eating experience. Everything comes together beautifully on the taste buds - the fish's tender yet chewy bites and the veggies' slight crunchiness, all coated in the sour cream's velvety thickness." Sour cream also boasts the advantage of typically being lower in fat than mayonnaise, making it a marginally healthier choice that still provides a delightfully rich and creamy flavour. To whip up your sandwich filling, suggests adding one tablespoon of sour cream (either standard or low-fat) to 5oz of tuna in a bowl and mashing them together. For an additional kick of taste, you can sprinkle in a bit of salt and black pepper and one teaspoon of mustard, although the latter is entirely up to you. Once all the ingredients are mixed together, you can add more sour cream (and mustard) depending on your liking. Then simply dish up your tuna salad in a sandwich and garnish with slices of cucumber, tomato and lettuce for a splash of freshness. If you want to add in some lettuce but always find it's gone soggy by the time you get round to using it, Nicole Modic, cookbook author and founder of Kale Junkie gave her top tips on keeping it fresher for longer. She advised to start by chopping off the lettuce head's stem, as this area is prone to harbouring bacteria which can be a major contaminant for your greens, as reported by the Express. Next, snugly wrap the leaves in a tea towel or paper towels, tuck them into a sandwich bag, and then store them in the refrigerator. This method tackles lettuce's tendency to produce surplus moisture, which invites unwanted bacteria and mould. The towel serves not just to soak up additional dampness but also as a shield against bacteria - so your lettuce will preserve its freshness far longer than usual. To maintain optimal freshness, remember to swap out the towel every few days - you'll be rewarded with crisp, fresh lettuce for up to two weeks more.
Yahoo
12-06-2025
- Health
- Yahoo
This California Carb Capital Has A Law About How You Carry Bread In Public
With some of the absolute best restaurants in the country and world-class bakeries popping up left and right, foodie culture reigns supreme in San Francisco. Arguably, the city's uniquely tangy sourdough bread is just as iconic as the city's skyline, or the iconic Golden Gate Bridge. Made with a special strain of bacteria that gives the bread its signature funkiness, it's hard to find a San Francisco bakery that doesn't carry the crusty delicacy. But believe it or not, there's one odd rule still on the books that might make even the most serious of bread connoisseurs scratch their heads. Despite being a mecca for all things carbohydrates, it's technically illegal to carry any bread, cakes, or pastries down the street in the city unless they're properly wrapped. That's right, after purchasing a freshly-baked loaf of sourdough bread, you must cover it up on public streets or even in your car to avoid breaking the law. If caught breaking Section 407 of the San Francisco Health Code, which has been on the books for over a century, you could potentially face legal punishment, although the exact details of such a punishment are not specified by law. Of course, the law is rarely (if ever) enforced nowadays, and is merely a remnant of a different era in the city's history. With that in mind, if you're walking down the streets of San Francisco eating a croissant, chances are you don't need to hide it from the police. Read more: 15 Vintage Snacks No One Remembers Anymore You might be wondering how such a strange law made its way into the San Francisco books. While the exact date of enactment and the specific reasoning behind it aren't explicitly detailed by the San Francisco Department of Public Health, it's speculated that the law traces back to the early 1900s, when an outbreak of the bubonic plague (yes, that bubonic plague) made its way to The Golden City. As the plague wreaked havoc throughout the city, its residents began to panic. Chinatown was quarantined, and a slew of government officials, including the Governor of California and then-President William McKinley, put forward public health measures that were aimed at stopping the spread of the plague. As the plague raged on, many San Franciscans believed that the infection was spread by city rats that picked up the plague from sick humans. In reality, the plague was actually spread by bacteria-ridden fleas. With all that confusion, it's not difficult to theorize why San Francisco's city officials enacted a law aimed at limiting food's exposure to the elements. It might be a bit overkill, but if breads, cakes, and pastries were covered up on the streets and during travel, they wouldn't be as likely to attract rats or accumulate any germs or pests that could cause infection. While the bubonic plague isn't of concern to San Francisco in the 21st century, this culinary leftover still serves as a reminder of a dark time in the city's history. Read the original article on Tasting Table.
Daily Record
11-06-2025
- Health
- Daily Record
Revamp your tuna sandwich with this creamy twist that's healthier than mayo
A tuna salad sandwich is a lunchtime classic, but food experts say it's time to forget adding mayonnaise to your filling and use a different ingredient instead. Tuna mayonnaise sandwiches are a timeless favourite, often found nestled in many a lunchbox. Adding a slice of cucumber lends a touch of sophistication to this simple snack, making it suitable for even the most refined afternoon tea menus. However, culinary experts suggest an alternative method to enhance the flavour of this dish. Instead of combining tinned tuna with mayonnaise, they recommend using sour cream. It's deemed a perfect replacement for mayonnaise as it provides a creamy and smooth texture, with a subtle sweet tang that amplifies the taste of the tuna without overwhelming it. Culinary connoisseurs at Tasting Table state: "While the mayo's custardy, egg tones are typically expected, you'll find sour cream's sweet, creamy medley to be just as (if not more) satisfying, reports the Express. "Both mayonnaise and sour cream have a tangy flavour base, but sour cream has a milky richness that brings a refreshing element to tuna salad. The fish's usual salty, savoury taste is less dull and instead, perfectly balanced by an equal amount of deep and bright flavours." "Even better, with sour cream's consistency, there's also a textural shift that makes for a much better eating experience. Everything comes together beautifully on the taste buds - the fish's tender yet chewy bites and the veggies' slight crunchiness, all coated in the sour cream's velvety thickness." Sour cream also boasts the advantage of typically being lower in fat than mayonnaise, making it a marginally healthier choice that still provides a delightfully rich and creamy flavour. To whip up your sandwich filling, suggests adding one tablespoon of sour cream (either regular or low-fat) to 5oz of tuna in a bowl and mashing them together. For an additional kick of taste, you can sprinkle in a bit of salt and black pepper and one teaspoon of mustard, although the latter is entirely up to you. Once all the ingredients are mixed well, you can add more sour cream (and mustard) to suit your taste. Then simply serve your tuna salad in a sandwich and garnish with slices of cucumber, tomato and lettuce for a refreshing crunch. Cook and founder of Feel Good Foodie Yumna Jawad has revealed another simple recipe to lighten up your tuna salad while also making it taste better and it involves switching out the mayonnaise with just one other product. Yumna explained: 'I use Greek yoghurt rather than mayonnaise to make this wonderfully creamy. Greek yoghurt is also a great source of protein and probiotics.' Greek yoghurts' texture is thick and creamy so it will replicate the same feel that mayonnaise gives tuna but in a much healthier way. While mayonnaise can often overpower the taste of tuna due to how rich it is, Greek yoghurt keeps it more balanced as it compliments it with a slight, tangy, bright flavour.
Yahoo
10-06-2025
- General
- Yahoo
The Genius Avocado Trick For The Richest Burgers Of Your Life
Summertime is meant to be spent around the grill and in the fresh air, noshing on barbecue and beverages to beat the heat. Of the many dishes synonymous with the season, it's hard to beat a good burger. There are many different ways to cook a hamburger and even more options for buns, cheese, toppings, and more. If you're a fan of offbeat burger toppings that offer more heft beyond a basic beef patty, look to a go-to guacamole ingredient to transform into a marvelous mix-in with your meat. Mashed avocado is an ideal choice of ingredient for any of your favorite burger recipes to liven up your meal with more richness, additional nutrients, and an unbeatable texture. Whether you choose to make your burgers out of beef, turkey, or even vegetables, this avocado trick is the number one way to achieve a balance of great flavor and mouthwatering consistency. Avocados are rich in "good" fats, vitamins, and minerals, and are regarded as a "superfood." These green beauties also make excellent burger binders because of the taste and texture they provide for your food. The addition of this healthy fruit helps to break up your meat-laden 'cue with a serving of wholesome produce. Read more: Give Your BBQ Meats A Restaurant-Worthy Crust With This Popular Charcoal Seasoning Consider a ratio of approximately one whole ripe avocado per pound of meat for a balanced burger patty. When using ground beef, an 80/20 split of meat to fat is ideal for a juicy patty. As both ground chicken and turkey are on the leaner side, the addition of avocado will introduce extra fat content. For a vegetarian version, use one ripe avocado per 15-ounce can of black beans and mash the two together with rolled oats and the seasonings of your choosing. Whatever burger base you're using, be sure to mix all your ingredients thoroughly and chill your patties prior to grilling to hold them together. To serve these amped-up avocado burgers, try a brioche bun for a hint of sweetness or a whole wheat bun for added nutrients. If you'd prefer to skip the bun entirely, try using lettuce or another leafy green as your wrap. Make a chipotle mayonnaise for a spicy topping on your avocado burgers or a garlic aioli for a more savory flavor. You can also include a freshly assembled pico de gallo for a complementary condiment. Read the original article on Tasting Table.
Yahoo
10-06-2025
- Health
- Yahoo
How Long Do Ripe Bananas Stay Fresh On Your Countertop?
While bananas can be an a-peeling and nutritious snack, they unfortunately don't stay fresh for very long once they are ripe. Once the fruit has turned from green to its eye-catching yellow, it can stay unrefrigerated on the kitchen counter for two to six days, depending on its level of ripeness. For a slightly longer wait time, bananas can be placed in the fridge for five to seven days before they go bad. Bananas can be stored in the freezer for up to six months, however, they are the most tasty when eaten within the first 90 days. Underripe bananas will be firm to the touch with a starchy and bitter taste. They are green with mild yellow spots and are not yet ready to be consumed. Fresh bananas that have perfectly matured will be pleasantly sweet and higher in sugar. They will also be very soft with a bright yellow hue and a few brown dots. Dark brown to black coloration signifies they are overripe. If the inky-colored banana is leaking, smells fermented, or if mold is present, then its time to toss it. Freezing the fruit should be done when the color is not too dark and some yellow can still be seen. The banana also should not be too mushy. Read more: 10 Greek Yogurt Brands, Ranked Worst To Best When the bananas are still green, it's not a great idea to put them in the fridge as the chilly and dry air will decrease the ripening process and slow it down. Therefore, the prime place to put the fruit as they are still ripening is on the countertop and away from the sun. Room temperature air is the best atmosphere to keep the produce natural. Once the bananas are ready to eat, the fridge is the top choice to ensure freshness and delay spoilage. A tip to help keep the sweet banana crisp and garden-fresh is to wrap the stems in plastic as the stalks contain ethylene gas that tenderizes the fruit. The plastic helps trap the gas, creating a barrier that preserves the banana's natural quality and taste. Use a rubber band to secure the cling film but also keeping the plastic wrapped as is, is also just as effective. The fresh fruit can be used to make yummy brown butter banana bread, crumb muffins, cookies, and banana cream pie. Read the original article on Tasting Table.
