Cooking tips – I Want To Cook

Last-Minute Thanksgiving Survival Guide

Here it is upon us once again and all too soon: Thanksgiving.

You know what that means? Well of course it signals several helpings of turkey and a tryptophan-induced coma in front of the television soon after. It also means that those other holidays — Christmas, Hanukkah, Kwanzaa, and Chrismukkah — are just a blink away.

As things in the kitchen move into high gear, it’s good to slow down and remember to enjoy the process. If you can think of what you are doing as an expression of love instead of a load of work, it will make the day that much more enjoyable.

It’s also a good time to remind about basic kitchen safety of the fowl variety. Undercooked turkey, as we all know, does not make for good eats or safe eats. Here are some tips and facts to remember if you are cooking the bird yourself in the oven.

Yes, You Can Cook and Eat Cactus!

There are some things that one can’t help but bristle at upon the notion of eating. Sure, we’ve all heard about the “delicacies” involving insects and offal in other countries, but what I bring to the table here is much simpler in nature yet can be just as confounding for the uninitiated: Cactus.

That’s right — those desert-loving plants known for their sharp spines can actually be eaten.

Two of the most popular edible portions of cacti are the pads, called “nopales,” and the pears, cactus fruit that in Spanish are known as “tuna.” The former are the flat, broad portions that look like paddles. Once their needles are removed, they can be grilled, baked, or simmered.

Cactus pears, also called prickly pears, can be peeled and eaten as is. Their delicious fruit is surprisingly sweet, with a texture that’s a cross between a kiwi and a pear. Fresh cactus pads and cactus pears can be found at Hispanic markets as well as some well-stocked mainstream grocers. Thankfully, the work of removing the needles has usually already been done.

Like Sriracha? Then You Gotta Try Gochujang

Like many of you out there, I’ve long been a fan of sriracha. The bright red sauce made of ground chilies and garlic is a staple in Asian cuisine, yet like so many other condiments it’s a multicultural star that enlivens everything from eggs to hamburgers.

But it was on a trip to South Korea years ago that I found something even better: gochujang. Like sriracha, gochujang is a condiment made from red chilies.

Yes, You Can Make Oatmeal In A Rice Cooker (And Why You Should)

First things first. It’s not hard to make oatmeal. I know this. You know this. Anyone who can boil water knows this.

But amid a busy morning, it’s one. more. thing.

For all its ease, homemade old-fashioned oatmeal (also called “rolled”) does require regular stirring and roughly 15 minutes to make. Steel cut oatmeal takes about double that time. In other words, it demands your attention.

Enter the rice cooker. Big news: It can cook more than rice. In a prior video, I showed how to make quinoa in a rice cooker. Now its oats’ turn in this simple yet unsung kitchen hero.

Does JUST Egg Taste and Cook Like Real Eggs?

JUST Egg. Ironically, this bottled product is not made from eggs at all. It’s made from plants.

Perhaps like me, you’ve seen this stuff on store shelves next to cartons of eggs and assumed it was another liquid egg product. You know, one that’s made from chicken eggs.

But JUST Egg is entirely different. It’s made with mung beans. As such, you might think of JUST Egg as the eggy, plant-based equivalent of Beyond Meat. JUST Egg touts its product as having even a bit more protein than traditional chicken eggs, while having no cholesterol.

Now, I cook and eat lots of eggs — I even feed eggs to my dogs. Eggs pack quite a bit of nutrition, all the essential amino acids, and are still relatively cheap — despite the current high egg prices.

But when I read a recent article about how the price of JUST Egg is reaching parity (or below) that of traditional eggs, my interest was sparked. Then, while shopping at my local grocer, I saw them on sale for less than $4 for an 8-ounce bottle, about 50 cents off their normal price. A trial was in order.

What Is Mirepoix? It’s Culinary Magic

Carrots, celery, and onions. Three simple ingredients. On their own, each is a well-respected aromatic vegetable. Combined, they become a culinary super power. And that hero is called mirepoix.

It’s hard to understate the importance of mirepoix. Proper cooking of and use of mirepoix is one of the first things you learn in culinary school. I fondly remember being astounded at the transformation of this trio when cooked, and the flavor and texture they provide.

Whether you use mirepoix in a sauce, stock, or even your next pilaf, I’m sure you’ll also be impressed with the depth and complexity that happens to a recipe when you simply saute or sweat carrots, onions, and celery. Below is my tutorial on how to cook mirepoix.