Ingredient

What’s the Difference Between Brown, Green, and Red Lentils? — Ingredient Intelligence

A handful of lentils is perfect for rounding out a soup or making a salad just a little more filling. They come in brown, green, red, and all shades in between, and we love trying a new kind whenever we come across one! Ever wonder if the color or specific variety really makes a difference?

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What’s the Deal with Black Chickens? — Ingredient Intelligence

Have you ever seen a black chicken? We don't mean a black-feathered chicken; we mean a Silkie chicken, which is black-pigmented right down to its bones. They aren't commonly found in the grocery store, but you might see them in Asian groceries. What's the deal with these black chickens, and do they taste different than the paler breed?

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5 Things to Know About Santa Fe Green Chiles — Travel Intelligence

If you've ever been to Santa Fe, chances are you've tried the state's famous green chiles. Even if you've never been to Santa Fe, you've probably at least heard of them.

But what's so special about them? you might wonder. Well, you really do have to taste them to believe, but here's everything you need to know about these world-famous chiles — plus five of my favorite places to eat them.

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6 Ways to Cook with Better than Bouillon — Tips from The Kitchn

(Image credit: Joe Lingeman/The Kitchn)

Jars of Better than Bouillon sit in my fridge alongside bottles of soy sauce, fish sauce, and tubes of tomato paste. What do these things have in common? They're my umami bombs.

While I love them all, the one I use in most dishes is Better than Bouillon. Technically, it's a food base — an intensely flavored paste made of ground meats, vegetables, and salt that can be used to make quick broths or enhance other recipes — but I think of it as magic paste. A dab here and there helps a dish taste like the best version of itself.

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Here’s Everything You Need to Know About the Magic of Better than Bouillon — Ingredient Intelligence

Let's be honest — sometimes even the best recipe needs a little flavor boost. When this happens, I head straight to the fridge and grab a jar of Better than Bouillon. A spoonful or so of this magic paste delivers an umami bomb that brings those flat flavors to life.

If you haven't used Better than Bouillon, you might think, "How hard is it to be better than bouillon? Those salty bouillon cubes are awful!"

You're right.

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Do This for Thicker, Richer Homemade Chicken Stock — Tips from The Kitchn

It's hard to beat the taste of chicken stock made from scratch. I am not a purist by any means (I keep a few boxes of the store-bought kind on hand when I haven't had time to fill my freezer with the homemade stuff), but when I do have the time you can be sure I am pulling out my largest pot and simmering last night's roast chicken carcass with a slew of aromatics for a flavorful stock to use for soups, risottos, and pan sauces.

My usual recipe — a chicken carcass or mix of bones, onion, carrot, celery, bay leaves, and sprigs of fresh parsley or thyme — has never failed me, but recently I discovered a way to make it even better. Just one more addition can make for a stock that's even richer, more flavorful, and more nutrient-dense. The best part is that you already have this ingredient in your kitchen.

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