Latest news with #cookingTips
CNET
5 hours ago
- General
- CNET
Stop Cooking These 10 Foods in Your Instant Pot
The Instant Pot is an incredibly convenient appliance, especially in the summer when you don't want to spend a lot of time in front of the stove. It offers multiple cooking options and features, but there are limits to its power, and some foods don't fare well in the machine. To save you time, money and having to eat something awful, we've devised this list of foods you should never cook in the Instant Pot. Here are 10 food items and recipes you should never cook in your Instant Pot. And for more cooking tips, check out nine cooking hacks that actually work, why you might be ruining your chef's knife and the top slow cooker mistakes to avoid. Seafood Shrimp is best cooked on the grill or in a sauté pan. David Watsky/CNET In general, seafood such as fish, oysters, shrimp, mussels and clams is just too delicate for pressure cooking and slow cooking modes. They are foods that are meant to be cooked quickly at just the right temperature, which is hard to do with an Instant Pot. A few seconds too long or at the wrong temperature, and you can end up with mush or rubbery lumps. Besides, fish, shellfish and crustaceans are easily cooked with other methods, so breaking out the Instant Pot for them won't guarantee better results as it can for tougher meats. The only exception is octopus and squid. Pressure cooking these tough creatures can make them tender while keeping the meat juicy. Just be sure to find a recipe that is specifically for the Instant Pot. Fried and crispy food Fries and other crispy foods don't work in the Instant Pot. Elevation Burger Unless you've purchased a specialty model, your Instant Pot is not a pressure fryer and isn't designed for the higher temperatures needed to heat cooking oil for something like crispy fried chicken. Of course, an Instant Pot is perfect for a dish like carnitas, but to get the final crisp on the meat, after you remove the meat from the Instant Pot, transfer it to a skillet and brown for a few minutes or on a baking sheet to crisp up in a hot oven. (However, if you're looking for an air fryer that will get your food nice and crispy, you can check out our tested picks for the best air fryers of 2025). CNET Dairy-based food Just like in a slow cooker, most dairy products such as cheese, milk and sour cream will curdle in an Instant Pot, no matter if you use the pressure cooking setting or the slow cooking setting. Add these ingredients after the dish cooks or avoid making the recipe in the Instant Pot altogether. There are two exceptions. One is when you're making yogurt, and that's only if you use a recipe specifically for an Instant Pot. The other is if you're making a cheesecake, and again, only if you're following an Instant Pot recipe. Pasta and noodles A pot of boiling water is the only way to cook pasta properly. Getty/JannHuizenga While you technically can cook pasta in an Instant Pot, it may come out gummy or unevenly cooked. Honestly, unless you don't have the option, boiling the pasta in a pot on a stovetop is just as fast and easy and will yield consistently better cooked pasta. Read more: No, Salted Water Doesn't Boil Faster and 7 Other Pasta Myths Two recipes at once Cooking a roast with potatoes and carrots is a time-honored recipe, right? Not in this case. Don't try to cook a main dish with a side dish in your Instant Pot. They may fit in the pot together, but each food will need its own cooking time. Cooking items together will inevitably result in a dry or mushy mess. Cakes You aren't really baking a cake in an Instant Pot, you're steaming it. The cake will be moist -- which works for something like bread pudding -- but you won't get a nice crust on the cake or the chewy edges that everyone fights over with baked brownies. However, if you do need to throw something together for a potluck or quick family dessert, you can get a moist sponge in half an hour or so, excluding prep time. Foods for canning Canning, the art of cooking and sealing foods in jars, is often done in a pressure cooker. So, it may seem like a good idea to make a batch of jams, pickles or jellies in your Instant Pot. Don't do it. With an Instant Pot, you're not able to monitor the temperature of what you're canning as you would with a regular pressure cooker. With canning, cooking and sealing the food correctly is key. Improper cooking and sealing can lead to bacteria growth that can cause food poisoning. While you want to avoid canning with an Instant Pot, some of the newer models (like the Duo Plus) do have a sterilize setting that lets you clean baby bottles and kitchen items like jars and utensils. Good steak A pressure cooker is not a barbecue. An Instant Pot does great with tougher cuts of meat -- which the pressure cooker can easily break down -- but not so good with ones that are best eaten medium-rare, like a steak. Save those for the grill. Yellow and red lentils Not all lentils can stand up to an Instant Pot's pressure. James Martin/CNET We love lentils, but not all of them can be cooked in an Instant Pot. Brown and green lentils can hold up to pressure cooking, but the more delicate yellow and red versions turn to mush because they cook so quickly. Unless you're purposely making lentil soup or dhal, stick to cooking red and yellow lentils on the stove to preserve their texture and shape. Cookies Cookies aren't going in your Instant Pot, are they? Getty Images Cookies are another baked food that doesn't work when made in the Instant Pot, either on pressure cooker or slow cooker mode. Instead, try your luck with convection heat by way of a wall oven, toaster or air fryer.
Arab News
18 hours ago
- Entertainment
- Arab News
Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe
DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India's most celebrated chefs and restaurateurs. For the latest updates, follow us on Instagram @ Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai. Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs. Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking. When you started out, what was the most common mistake you made? Adding too many elements into a dish. It's imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that's the thrill of being a chef. You are not a robot programmed to churn out a fixed model. What's your top tip for amateur chefs? Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first. What one ingredient can instantly improve any dish? Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes. When you go out to eat, do you find yourself critiquing the food? It's shameful, but yes. I really don't know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me. What's the most common issue that you find in other restaurants? That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service. What's your favorite cuisine to order? I love Asian food and junk food when I eat out. Dim sum bars are a favorite. What's your go-to dish if you have to cook something quickly at home? A khichdi — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes. What customer behavior most annoys you? When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three! What's your favorite dish to cook ? My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn't share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It's a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place. What's the most difficult dish for you to get right? Way too many to recount. As a boss, what are you like? Are you a disciplinarian? Or are you more laidback. You want my dirty secrets out? (Laughs.) I'm very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I've mellowed out a lot with age, but there is still scope for a lot of improvement. I'm learning that it's unfair to have unrealistic expectations, and that that harms both my team and me. Chef Ritu's moong dal khichadi with vegetables Ingredients: 2 tbsp ghee ½ cup moong dal ½ cup Gobindobhog rice (or basmati rice) ½ tsp cumin seeds 1 bay leaf 1 pinch hing (asafoetida) 2-inch piece ginger, grated (~1 tbsp) 1 green chili, chopped (optional) ½ red onion, finely chopped 1 tomato, chopped Salt, to taste ½ tsp turmeric powder ½ tsp red chili powder ½–1 tsp garam masala 1 cup mixed vegetables (carrot, peas, cauliflower) 3–3½ cups water (adjust based on desired consistency) Instructions: 1. Prep the dal and rice Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear. Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking. 2. Cook the tempering Heat ghee in a pressure cooker or deep pot over medium heat. Add cumin seeds, let them sizzle for a few seconds. Add bay leaf and a pinch of hing. Stir in grated ginger and green chili (if using), sauté for 30 seconds. Add onion and cook until translucent (2–3 minutes). 3. Add tomato and spices Add chopped tomato, cook until soft (3–4 minutes). Mix in turmeric, red chili powder, and salt. Stir well. 4. Add vegetables, dal and rice Add chopped vegetables, soaked dal and rice. Stir everything together to coat well in the spices. 5. Cook Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi. For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally. For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed. 6. Finish Once cooked, stir in garam masala and let it rest for 5 minutes. Adjust salt or spices to taste. Add a dollop of ghee on top if desired. Serve hot with: A side of yogurt or pickle A drizzle of ghee Papad or a simple salad for crunch
Arab News
13-06-2025
- Entertainment
- Arab News
Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe
RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh's Diplomatic Quarter. For the latest updates, follow us on Instagram @ 'I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,' says its executive chef Davisha Burrowes. 'I think it's a perfect balance between East and West.' Burrowes — who grew up in Barbados — caught the culinary bug early. 'I was around nine years old when I started cooking,' she says. 'And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.' When you started out, what was the most common mistake you made? I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. What's your top tip for amateur chefs? Experiment. Don't be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don't be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. What one ingredient can instantly improve any dish? And why? Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it's something as humble as an onion or a piece of foie gras. When you go out to eat, do you find yourself critiquing the food? It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I'm going somewhere where I have high expectations, then I hold them to a certain level. What's your favorite cuisine? I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it's very, very simple. What's your go-to dish if you have to cook something quickly at home? I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. What's your favorite dish to cook? If time's not a factor, then it's a barbecue. Going back to my roots, I'm from the Caribbean, and we do a lot of barbecue — it's always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate. What customer behavior most annoys you? I wouldn't say it necessarily 'annoys' me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we're trying to offer. As a leader, what are you like? Are you a disciplinarian? Or are you more laid back? I prefer to inspire rather than intimidate. I'm very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it's important that the team see you do it, so they can have the encouragement to do it on their own. Chef Davisha's charred aubergine with labneh and hot honey harissa (Serves 2) Ingredients: For the Charred Aubergine: 1 large eggplant (aubergine) 1 tbsp olive oil 2 tbsp labneh (or see Labneh Mix below) 1 tbsp hot honey harissa (see Hot Honey Harissa below) 1 tsp toasted pine nuts A few fresh chives, finely chopped Salt and pepper to taste For the Labneh Mix (optional, for a more flavorful labneh): 60g labneh 0g Greek yogurt Pinch of table salt 1 tsp fresh lemon juice For the Hot Honey Harissa: 20g butter 10g olive oil 3g harissa paste (or more for extra heat) 1g crushed chili flakes 5g smoked paprika 10g honey INSTRUCTIONS: Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper. Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes. Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste. Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat. Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat. Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. At-home tips Labneh Substitute: If you don't have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh's rich texture. Char at Home: If you don't have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect. Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute. Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.
Yahoo
23-05-2025
- Health
- Yahoo
Say Goodbye To Greasy Pizza With This Ingenious Pepperoni Hack
No one wants to pull a pizza out of the oven only to see shiny pools of grease sitting on top of the pepperonis. If you're looking for a crisp, flavorful slice, it's not exactly the vibe you want, having grease drip down your hand each time you take a bite. Thankfully, there's a simple way to avoid this issue and it doesn't involve skipping the pepperoni (because that's not an option). Grease ultimately comes from fat being released during the cooking process, so you just have to find a way around it. Using the microwave is a quick way to reduce grease without losing that savory flavor. Place your pepperoni slices in a single layer on a paper towel-lined plate and microwave them for 20 to 30 seconds, or until they start to release the grease. As they warm up, the fat will begin to pool on the surface of the paper towel. Once the timer goes off, take another paper towel and gently blot the tops to remove any remaining grease. This step not only helps lower the overall grease content but also slightly pre-cooks the pepperoni so it gets a little crispier in the oven. When you transfer the slices to your pizza, they're less likely to ooze excess oil as they bake since you've already removed a good amount. You're still getting the same great flavor, but the finished result will have a cleaner texture. This is especially helpful if you're working with store-bought or lower-cost pepperoni which is often fattier than premium brands. Even with higher-end varieties, though, pre-cooking helps maintain a crisp top layer. Read more: Once-Popular Pizza Styles That Are Slowly Disappearing Look, you have some healthy pizza options, but this isn't really a debate about healthy or unhealthy. This is about improving flavor and texture without sacrificing on toppings. When your pizza isn't drowning in grease, the sauce stands out more, the cheese stays melty but not soupy (you'll want to choose a cheese that doesn't break down too easy), and the crust actually has a chance to stay crisp. This method works especially well for pizzas that use a thinner crust or lighter toppings. When there's less structure to absorb excess moisture, grease can make everything feel weighed down. Even thick, hearty pizzas benefit from this step because it helps each bite taste more balanced. Instead of being hit with a mouthful of oil, you get the pleasant, meaty flavor you expect from well-cooked pepperoni. If you're sharing with others, this little adjustment can go unnoticed in terms of effort, but it makes a big impact on the overall result. It's one of those tricks that, once you start using it, you won't want to skip it again. With just a microwave and a couple of paper towels, your next pizza night can be a lot more enjoyable. Now you can stack those ronies until your heart's content because you can never have too many. For more food and drink goodness, join The Takeout's newsletter. Get taste tests, food & drink news, deals from your favorite chains, recipes, cooking tips, and more! Read the original article on The Takeout.
The Independent
20-05-2025
- General
- The Independent
The top 9 grilling mistakes and how to fix them
I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I've seen a lot of mistakes, and people tend to make them over and over. So I put together a list of the biggest grilling don'ts and how to avoid them. Print this list and refer to it the next time you get ready to grill! Never oil the grill Many people oil the cooking grates — big blunder! Follow my mantra: 'Oil the food, not the grates!' If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn, leaving a sticky residue that will 'glue' your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy and promote caramelization_those great grill marks! And help to prevent 'stickage.' Don't put food on a cold grill Always preheat a gas grill with all burners on high, or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don't ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked. Clean that dirty grill An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cookout with a stiff, metal-bristle grill cleaning brush — before and after you cook. If you do this, it will never be a big job to clean your grill. If you don't have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill. Know the difference between direct and indirect heat The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD. The right way to deal with flare-ups Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don't peek. Repeatedly lifting the lid to 'peek' and check the food while it's cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher, but know that it will ruin your grill. Avoid frequent flipping If you are cooking food by the direct method (hamburgers, hot dogs, boneless chicken breasts, small steaks, vegetables, etc.), flip only once halfway through the cooking time. All protein will stick to the grates as soon as it makes contact with the hot grill grates. As it cooks, it will naturally release itself, and that is when you can turn it over with a pair of tongs. Just remember to oil the food, not the grates! Dodge cross-contamination One of the most common mistakes backyard cooks make is using the same tongs for raw and cooked foods. This creates cross-contamination and can result in food-borne illness. It's easy to fix this problem. I have been color-coding my 12-inch locking chef tongs with red and green duct tape for as long as I have been grilling. The different colors help me to remember which pair of tongs I used for raw food (red), like chicken, and which are safe to use for the cooked food (green). And remember to use a separate clean platter for your cooked food, too. Don't sauce too soon If I had a dime for every time I saw someone pour thick sweet barbecue sauce on bone-in-chicken pieces or a whole rack of ribs while they were raw, I would be a very wealthy griller! All barbecue sauces have a lot of sugar in them and sugar burns quickly, almost always burning the outside of the food before the inside cooks. Generally I only brush food with sauce during the final 10-15 minutes of cooking time. With ribs that cook 2-3 hours, I will brush with a diluted sauce (1/2 beer and 1/2 sauce) for the final 30 minutes of cooking time. Resist testing for doneness by cutting Cutting your food to test for doneness is another common way people bungle their food. When you cut any protein, you are letting the precious juices escape, and if the food is under-cooked, the area where it was cut will be over-cooked when you put it back on the grill. Use an instant-read meat thermometer to test for doneness, and always let your food rest for at least 5 minutes before cutting into it. ___ EDITOR'S NOTE: Elizabeth Karmel is grilling, barbecue and Southern foods expert, a media personality and the author of four cookbooks, including ' Steak and Cake .'
