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Cook With the Sun: Solar Oven Recipes

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Sweltering summer temperatures can be a serious drag, but here at Earth911, we try to look at the glass half-full. An unseasonably warm summer may lead us to crank our air conditioners more than usual, but it can also hold the secret to energy-free cooking. We’ve put together five solar oven recipes to help you kick start your solar oven cooking.

You may be familiar with solar ovens from whipping up s’mores other camping treats, but you can actually use these sun-powered wonders to cook just about anything — without using a single kilowatt-hour of electricity. Check out these five tasty recipes for a solar oven, and take advantage of summer heat by cooking with the power of the sun.

Solar ovens consist of a system of reflectors and a cooking pot. The rest is up to your imagination! Once you have assembled or purchased your solar oven, you can use it to prepare hot meals in the backyard, at a campground or wherever your heart desires — even a sunny beach. Photo: Flickr/EBKauai

Choosing & Using Your Solar Oven

Basically, a solar oven consists of a system of reflectors and a cooking pot. The setup coverts the sun’s rays into heat energy to bake, boil, or steam your next meal. In a solar oven, you can cook anything that you can cook in a conventional electric or gas oven and many meals that you can cook on the stove.

As an added bonus, heading outside to use a solar oven makes cooking your meals a fun-filled event for the whole family. The young (and young-at-heart) will love watching lunch slowly cook under the sun’s rays, and your meals will be even tastier after you’ve had to work a little for them. Solar ovens are also easily portable, meaning you can cook a hot meal at the beach, park, campground, or wherever your heart desires.

If you’re the DIY type, you can easily make your own solar oven out of items like cardboard, a thermometer, foil, glass, and black spray paint. Use these step-by-step instructions from Instructables, or check out this how-to video from aysproject to build your oven.

You can also opt for a store-bought solar oven. As you may expect, purchased models will cost a bit more than DIY alternatives, but they tend to heat up faster and reach higher temperatures. If you’d rather purchase a ready-made oven, check out the GoSun Sport or the Sunflair Mini Portable Solar Oven.

No matter which model you choose, the cooking method for your solar oven remains about the same. Start by placing your oven in direct sunlight, and allow the internal temperature to reach at least 200 degrees Fahrenheit before placing your meal inside.

Think cooking with the sun takes all day? Think again. If you refocus the oven to follow the sun’s rays every 30 minutes, your cooking time will be similar to cooking with a conventional oven or stove. You can also use a solar oven for recipes you’d use in a slow cooker (like a Crock-Pot). If your cooking pot does not have a lid, you may want to create some sort of makeshift cover to keep heat from escaping the pot, which can greatly increase cooking time.

Keep in mind that browning is unlikely in a solar oven due to lower temperatures and lack of air circulation. On the bright side, this means that you don’t have to worry about your food getting dried out or burned. On the not-so-bright side, you probably won’t achieve the crispiness or caramelization you could expect from a conventional oven. So, choose your recipes accordingly to avoid surprises.

As for the best solar cooking vessel, a dark, thin-walled pot with a lid works best, according to Solar Cookers International. Dark pots change the sun’s rays into heat energy, while shiny aluminum pots cause light to be reflected outward, reducing the oven’s temperature. Glass casserole dishes with lids will also do the trick.

5 Solar Oven Recipes

Photo flickr/Megan

1. Mediterranean Flatbread Recipe

What you’ll need:

1 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
Six pieces of flatbread
3/4 cup Kalamata olives, chopped
1 1/2 cups cherry tomatoes, halved
3/4 cup shredded mozzarella cheese
2 cups arugula, roughly chopped

For hummus:

1 can chickpeas, ½ cup liquid set aside
1/4 cup tahini
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1 clove garlic, peeled and minced
4 tablespoons extra virgin olive oil

How to make it:

1. In a small mixing bowl, whisk together olive oil, balsamic vinegar, oregano, and thyme. Salt and pepper to taste. Set your vinaigrette in the refrigerator for at least 30 minutes before cooking.

2. Meanwhile, start preparing your hummus spread. Add chickpeas, reserved chickpea liquid, tahini, salt, pepper, and garlic to a food processor or blender. Pulse lightly while drizzling in olive oil until smooth, about two minutes.

3. Arrange your flatbread pieces in the bottom of a large metal casserole dish with a lid. Spread about 2 tablespoons of hummus on each flatbread piece. Top with Kalamata olives, cherry tomatoes, and mozzarella cheese.

4. Cover the casserole dish with a lid, and place it in a pre-heated solar oven for about 20 minutes, or until cheese is fully melted.

5. Top with a small handful of arugula and a drizzle of balsamic vinaigrette before serving.

Solar cooking tips:

This simple preparation is ideal for your sun-powered oven. As is usually the case with solar cooking, it’s best to eyeball it or use a thermometer rather than sticking to a designated cooking time. This recipe should take 20 to 30 minutes in your solar oven, but cooking time will vary based on outdoor temperatures and sun exposure.

For best results, allow your solar oven to heat up to at least 250 degrees Fahrenheit before putting your flatbread inside. Check on your meal regularly, and remove it once the cheese is fully melted.

Keep in mind that your flatbread pieces will be warm and tasty, but you’ll have a hard time making them crispy in a solar oven. If you crave a crispy texture, brush your flatbread pieces with olive oil, and sear them in a cast-iron skillet on your stove for about a minute on each side before putting them in your solar oven.

Photo Flickr/Alan Levine

2. Whole Bean Enchiladas Recipe

What you’ll need:

16-ounce can of whole black beans
16-ounce can of sweet corn (or two cups of fresh corn)
3/4 cup of red onion, diced
1 large tomato, chopped
1/4 cup cilantro, chopped
2 teaspoons olive oil
16-ounce can of enchilada prepared sauce
Six whole wheat or corn tortillas
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste

How to make it:

1. In a large mixing bowl, combine black beans, corn, red onion, tomato, cilantro, and olive oil. Salt and pepper to taste. Allow your mixture to marinate in the refrigerator for at least an hour before cooking.

2. When you’re ready to cook, retrieve your filling from the refrigerator, and add half of the enchilada sauce. Stir to combine.

3. Scoop your filling into a tortilla, about six tablespoons at a time. Roll up the tortilla and place it into a medium-sized glass casserole dish with a lid. Repeat until you’ve filled all six tortillas.

4. Pour the remaining enchilada sauce on top, and cover with cheese. Cover the casserole dish with a lid and place it in your solar oven for about 30 minutes, or until the cheese is melted and the filling is warmed through.

Solar cooking tips:

The one-pot nature of this tasty vegetarian recipe makes it perfect for solar oven cooking. For best results, cover your enchiladas with a lid before putting them in the solar oven. Place your oven in direct sunlight, and refocus as needed to keep it out of the shadows.

Ideally, allow your solar oven to heat to 350 degrees Fahrenheit before putting your enchiladas inside. If using a DIY model, allow your unit to get as hot as possible (probably between 250 and 300 degrees Fahrenheit) before you start cooking.

To make sure your meal comes out right, keep an eye on your enchiladas and take note when the cheese begins melting. When you suspect they may be finished, use a fork to gauge done-ness. Your tortillas should be soft, the cheese should be fully melted, and the filling should be heated through.

Although it may be tempting, avoid lifting the lid on your casserole dish too often; allowing heat to escape your cooking vessel will increase baking time.

Photo by weightwatchers.com via thedailymeal.com

3. Slow-Cooker Lentil Soup Recipe via The Daily Meal

What you’ll need:

2 carrots, chopped
2 stalks of celery, chopped
1 onion, chopped
2 cloves garlic, minced
2 cups dry lentils
3 bay leaves
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
8 cups canned chicken broth (substitute vegetable broth for a vegan treat)
4 ounces Canadian-style bacon (optional)

How to make it: View full instructions and tips at The Daily Meal.

Solar cooking tips:

Slow-cooker recipes work wonderfully in solar ovens. To set-it-and-forget-it, simply position your oven in a clear area of the yard, place covered soup inside and allow it to cook all day. Your soup should be ready for dinnertime in about six hours using this method (the same as a standard Crock-Pot).

For a slightly speedier meal, refocus your solar oven throughout the day to follow the sun’s rays, which should shave at least an hour off your cooking time.

Photo Flickr/Ben Millett

4. Rockin’ Ratatouille Recipe

What you’ll need:

1 cup eggplant, chopped
1 cup zucchini or summer squash, chopped
1 cup red or green bell pepper, chopped
1/2 cup tomato, chopped
1/4 cup sweet onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
8-ounce can of no-salt-added tomato puree
Salt and pepper to taste

How to make it:

1. Combine eggplant, zucchini, peppers, tomatoes, onions, garlic, cumin, and tomato puree in a large metal or glass pot. Salt and pepper to taste.

2. Cover and cook in your solar oven for 4 to 5 hours, or until vegetables are tender. For faster cooking, refocus your solar oven to follow the sun around your yard, which should shave at least an hour off your cooking time. Serve alone or with cooked brown rice, mashed potatoes, or quinoa.

Solar cooking tips:

Packed with vitamin-rich veggies like eggplant and zucchini, ratatouille carries troves of obvious health benefits. But it’s also a perfect energy-free entree that couldn’t be simpler to whip up in your solar oven.

For a fresh-from-the-farmer’s-market flavor, cook your ratatouille over medium-low heat (between 200 and 250 degrees Fahrenheit). Any hotter could cause vegetables to lose their crunch, and tomato sauce may begin to brown around the edges.

To maintain consistent internal temperature, refocus your solar oven to follow the sun’s rays, and avoid lifting the lid of your pot too often. It’s fine to stir your ratatouille occasionally, but removing the lid too frequently can increase cooking time.

If you plan to leave your solar oven unattended while slow cooking, you may want to place it on a table or weigh down the lid to dissuade curious critters.

Photo courtesy of Cooking Light via thedailymeal

5. Roasted Cauliflower, Chickpeas, & Olives Recipe via The Daily Meal

What you’ll need:

5 1/2 cups of cauliflower florets
10 green Spanish olives, halved and pitted
8 cloves garlic, chopped coarsely
15-ounce can of chickpeas, drained and rinsed
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
3 tablespoons flat leaf parsley

How to make it: View full instructions and tips at The Daily Meal.

Solar cooking tips:

Rather than racking up your energy usage to prepare this tasty roasted cauliflower recipe from The Daily Meal, pop it in a solar oven to shrink your footprint (and your monthly electric bill).

This recipe takes about 20 minutes when prepared in a conventional oven heated to 450 degrees Fahrenheit. So, expect it to take about an hour in your solar oven. Refocusing the oven every 30 minutes to follow the sun’s rays will help you cut cooking time for an even speedier snack.

Since you’d like a bit of a crunch to your cauliflower, opt for a dark-colored metal roasting pan with a lid. Dark colors draw in heat, and metal creates that sizzly effect that leaves your meal with a crisp-tender consistency.

What are your favorite recipes for cooking in your solar oven? Share them with the community in the Earthling Forum.

Feature image courtesy of Erik Burton

Editor’s note: Originally published on January 23, 2016, this article was updated in July 2019. Pictured foods are not actual prepared recipes but rather representations of main ingredients.

 

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Delicious Zero Waste Snacks to Pack for Your Next Flight

Everyone knows the struggle that is airplane food. It’s expensive, tastes strange and usually comes wrapped beyond belief in plastic and tinfoil. Not good if you’re aiming for zero waste!

Fortunately, with a little bit of advanced planning you can avoid all the disappointment (both gastric and environmental), and save a lot of money in the process. Here are some of our favorite make-ahead airplane snacks that also happen to be totally zero waste. Enjoy!

Crispy roasted chickpeas

How to make them:

Drain and rinse a can of chickpeas, recycle the can
Toss in a generous amount of olive oil and sea salt
Lay out in a?single layer on a baking sheet
Roast for 30 minutes at 450 degrees until crispy

How to store them for your flight:

Store in an airtight container
Bring a hankie for oily fingers!

Cinnamon baked apple chips

How to make them:

Thinly slice two apples of your choice
Line a baking sheet with parchment
Place apples in a single layer and sprinkle with cinnamon
Bake for an hour at 200 degrees, flip and bake another hour
Remove from the oven, recycle the parchment paper

How to store them for your flight:

Store loosely in a TSA-approved quart silicon baggie
Place on top of other items to avoid crushing them

Garlic hummus with veggies

How to make them:

Mix 1 can chickpeas, 1/4 cup lemon juice, 1/4 cup tahini,?2T olive oil
Recycle the can
Blend in food processor until smooth, scraping the sides
Cream further with 2-3T of water
Season to taste with minced garlic, cumin and paprika
Slice veggies of choice and dip to your heart’s content!

How to store?it for your flight:

Store?hummus in a TSA-approved quart silicone baggie
Keep veggies in an airtight reusable container

Caprese sticks

How to make them:

Arrange cherry tomatoes, basil leaves and vegan cheese on wood skewers
Sprinkle with sea salt and a drizzle of olive oil

How to store them?for your flight:

Store in an airtight container
Bring a reusable hankie for messy fingers

Sesame pepper?popcorn

How to make them:

Pop 1/4 cup of popcorn kernels on the stove
Toss in 2T melted unsalted butter (or olive oil, if vegan)
Dust with?2T toasted sesame seeds, 1t sea salt and 1/2t pepper

How to store it for your flight:

Store in a rigid airtight container
Keep in a cool, dry place

Related Stories:

9 Secrets of Healthy Eaters
7 Essential Items for Zero Waste Travel
10 Ways to Start Living Zero Waste

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Delicious Zero Waste Snacks to Pack for Your Next Flight

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7 Creative Ways to Preserve & Enjoy Homegrown Herbs

You had a great year in your herb patch and now you have a lush crop of herbs waiting to be harvested. Don?t know where to start? Check out some of the ideas below on how to use and preserve your herbs so you can enjoy your harvest all winter.

1. Freezing

You can freeze herbs in a few different ways. One of the easiest ways is to simply chop up your fresh herbs, pack them into freezer bags and put the bags directly in your freezer. When you?re packing them, make sure you squeeze out as much air as possible to prevent oxidation and freezer burn. Also, use small freezer bags if you?ll only need small amounts at a time for cooking.

Another convenient option is to freeze your herbs in ice cube trays with water. You can either blend your herbs with water in a food processor or blender, then put the mix into ice cube trays. You can also chop fresh herbs, pack them into ice cube trays, then fill the remaining space in the trays with water. Once the trays are frozen, take out the cubes and store them in bags to save freezer space.

2. Herbed Oil and Butter

Instead of using water as a base in your ice cube trays, you can also combine fresh herbs with olive or coconut oil. You can use herbed oil cubes directly in dishes. You can also use them as a vegan herbed butter substitute by taking the frozen cubes and spreading them on bread while the oil is still solid.

If you?d like to make a traditional herbed butter, you can mix freshly chopped herbs with some softened butter, roll the butter into a log, wrap it in greaseproof paper, then twist the ends closed. Herbed butter will last in the fridge for about two weeks and in the freezer for up to six months.

3. Drying

Herbs can be easily air dried or dried in a dehydrator. To air dry, it?s easiest to hang your herbs in small bunches in a warm, well-ventilated area. The key is to give them lots of space and air movement to prevent any mildew from starting. Keeping your herbs indoors or under cover will prevent any dew or rain from reaching them.

Using a dehydrator can speed up the process. You can buy a few different types of commercial dehydrators, or you can try making a dehydrator of your own. Whichever type of dehydrator you try, always keep it at a low heat when drying herbs. Too high of a heat can detract from their flavor.

To store dried herbs, make sure whatever container you use is completely air tight. If air can leak in, so can humidity, which can spoil your herbs.

4. Pesto

Pesto is traditionally made with basil, but many other herbs can also make a delicious pesto. And prepared pesto can be easily frozen in jars for storage. The National Center for Home Food Preservation does not recommend canning pesto as it?s typically prepared with raw, fresh herbs in oil, which would not can safely.

Need a few recipe ideas? Try some of these unique pesto blends.

An Easy Twist on Basil Pesto
Parsley Pesto with Walnuts Pasta
Oil-Free Sage and Walnut Pesto
Basil, Lime and Pumpkin Seed Pesto
Pea, Pistachio and Mint Pesto
Leftover Herb Pesto

Related: 10 Things You Can Do with a Jar of Pesto

5. Herb-Infused Vinegar and Oil

Making your own herb-infused vinegar and oil is not as difficult as it may sound. And both are extremely tasty additions to salads, sauces, dips or main dishes.

What?s Cooking America has excellent guidelines on how to make your own herbed vinegar. It can last from 6 to 8 months when stored properly.

Herbed oil is not as acidic as vinegar and does not last as long. Homemade herbed oils should be used within two months if kept in the fridge, or up to six months if frozen. Check out The Spruce?s guidelines on how to make your own herbed oil.

6. Fermented Herbs

You may have tried fermenting your own sauerkraut or dill pickles, but did you know you can also ferment fresh herbs? It can be a tasty way to preserve your herbs and get beneficial probiotics while you?re at it. You can use almost any herb and experiment with different blends. Joybilee Farm has detailed instructions on how to ferment your own herbs. You can keep your ferments in the fridge for up to 6 months.

7. Salt Preserving

A traditional method for preserving fresh foods is to mix them with salt. This can also be done with fresh herbs. It works particularly well with soft, leafy herbs that often lose some flavor when dried, such as cilantro, basil, parsley or chives. Kitchen Stewardship has a great overview on how to salt preserve your herbs.

Another similar option is to create a herb finishing salt. This is a herb-flavored salt that doesn?t use as many herbs, but it can make a delicious addition to a dish. Check out Garden Therapy?s recipe for making an herb finishing salt.

Related on Care2

8 Lesser-Known Medicinal Herbs You Should Add to Your Garden
7 Health Benefits of Horseradish
8 Easy Vegetables & Herbs to Grow Indoors

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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3 Clever Uses for Leftover Almond Pulp

Almond milk…it’s delicious, nutrient-rich and a great solution?for those of us?who are vegan or lactose intolerant. That said, if you’re making your own almond milk, you’ve probably got a fridge full of leftover almond pulp just staring you in the face.

Today, I’ll be giving you the rundown on my three favorite uses for leftover almond pulp, including scrumptious almond pulp crackers, almond pulp hummus (yes, I said hummus!) and almond pulp body scrub. Let’s dive in!

How to Make Almond Pulp Crackers (Vegan + Paleo)

This recipe for Easy Almond Pulp Crackers was designed by Megan at Detoxinista to help you make use of ingredients you likely already have on hand, including olive oil, coconut oil and various herbs.?They’re absolutely delicious!

Ingredients:

1 scant cup wet almond pulp
3 tablespoons olive or coconut oil
1 tablespoon ground flax or chia seeds
1/4 teaspoon fine sea salt
2 tablespoons fresh or dried herbs
1 garlic clove, minced
Water as needed

Directions:

Preheat your oven to 350 degrees Fahrenheit.
Combine all ingredients and stir well. If it looks dry, add water one tablespoon at a time, just until it can be pressed together into a firm dough.
Transfer the mixture to a sheet of parchment paper, place another sheet on top, then use a rolling pin to roll to 1/8-inch thick (Thin = Crispy).
Cut the dough into whatever shapes you like, then poke them with a fork so they’ll bake evenly. This recipe should make approximately 20 crackers.
Bake until crisp and golden ? about 15?20 minutes.
Cool completely, then store in an airtight container for up to a few days.

How to Make Almond Pulp Body Scrub

Raw almond pulp (leftover after straining homemade almond milk) also makes a delightful body scrub. Simply mix 1 cup of raw almond pulp with?2 tablespoons of sweet almond oil?and?5?10 drops of your favorite essential oil, and you’re set!

Use it to gently?exfoliate in the shower or bath, then store the rest for up to a few days in an airtight container in the fridge.

How to Make Almond Pulp Hummus (Vegan)

Don’t knock it till you try it?? this Almond Hummus recipe?made by the lovely Liberty at Homespun Capers is actually really?fantastic!?And the only equipment you need?is a food processor.

Ingredients:

1 small clove of garlic
1 tightly-packed cup of leftover nut pulp
1/3 cup water
1/4 cup cold-pressed olive oil
1/4 cup hulled tahini
1/4 cup lemon juice
1 teaspoon ground cumin
1/2 teaspoon sea salt (or more to taste)
1/4 teaspoon dried chili flakes (optional)
Ground black pepper, to taste
Top with fresh herbs, paprika, and olive oil drizzle

Directions:

Mince the garlic and add to a small bowl.
Use a fork to stir in the nut pulp and water till combined, then mix in the remaining ingredients (excusing toppings).
You may need to add more water to reach your ideal consistency ? just don’t let it get too runny!
Taste and add more lemon juice, olive oil, salt, or tahini to taste.
Serve drizzled with olive oil, herbs, and a dusting of paprika.
This hummus will keep in the fridge for up to one week, assuming you make it the same day as you make your almond milk.

Do you think you’ll try one of these? Let us know how you fare!

Related Stories:

A Guide to Plant-Based Milks
7 Nut Butters You Can Easily Make at Home
8 Incredible Health Benefits of Pine Nuts

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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7 Fast Food Chains Going Green

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7 Fast Food Chains Going Green

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This Simple Advice Completely Changed the Way I Cook (and Eat)

Mother Jones

<!DOCTYPE html PUBLIC “-//W3C//DTD HTML 4.0 Transitional//EN” “http://www.w3.org/TR/REC-html40/loose.dtd”>

In the days after reading Samin Nosrat’s new book, Salt, Fat, Acid, Heat, eating felt like a new adventure. My tongue became a detective, searching for the source of different flavors and how they mingled together, whether they balanced each other out or dragged each other down. And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them.

Inspiring this sense of culinary liberation was precisely Nosrat’s goal with her cookbook, which eschews formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom (not to mention gorgeous and witty watercolors by the prolific Wendy MacNaughton). “Anyone can cook anything and make it delicious,” asserts Nosrat, who joined us on our latest episode of Bite. The new cookbook, out on April 25, “will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal.” Lofty promises, but boy, does Nosrat deliver.

Nosrat came of age as a cook in the early 2000s at Chez Panisse, the legendary farm-to-table restaurant in Berkeley, California. In 2014, she became known as “the chef who taught Michael Pollan to cook,” after she was featured in Pollan’s book Cooked and the Netflix special with the same name. What defines her work is her focus on salt, fat, acid, and heat as the “four elements that guided basic decision making in every single dish, no matter what.” It’s not as if other chefs haven’t discovered this strategy; in fact, when she revealed her theory to a fellow cook, Nosrat writes, “he smiled at me, as if to say, ‘Duh, everyone knows that.'” But Nosrat had “never heard it or read it anywhere, and certainly no one had ever explicitly” taught her the idea.

I dabble in cooking, but I tend to rely on recipes, so I am ripe for this type of revelation. I spent an afternoon with Nosrat and witnessed her wizardry at work through an experiment with acid. Th amazing illustration above aside, acid in cooking refers to vinegar, citrus fruits, condiments, pickles, and all kinds of fermented foods, among other things. Acid alone tastes sour, but combined with other things, it heightens flavors and creates balance.

Witness what happened with some plain carrot soup. Nosrat cooked two diced onions in olive oil and butter until they were soft. She added two bunches of peeled, sliced carrots, water and salt, and simmered the mixture until the vegetables were tender. Then she subjected it to an immersion blender to make it smooth. Aside from maybe the immersion blender (and you could cool the soup and use a regular blender instead), all of these ingredients are cheap, accessible, and pretty straightforward to cook. The soup they produced was earthy and sweet; a perfectly fine office lunch, as Nosrat branded it.

What transformed it into a Chez Panisse-worthy potage was a few drops of one of the cheapest household ingredients: vinegar. Nosrat learned of this secret from a fellow cook while still working in the restaurant’s kitchen. She was skeptical of the advice—”Vinegar? Who’d ever heard of putting vinegar in soup?”—but when she obliged, she confronted sheer magic. “The vinegar acted like a prism, revealing the soup’s nuanced flavors—I could taste the butter and the oil, the onions and stock, even the sugar and minerals within the carrots.” The acid brought everything to life. As Nosrat writes: “If something I cooked and seasoned ever tasted so dull again, I’d know exactly what I was missing.”

Maddie Oatman

When Nosrat made me the carrot soup, we actually sampled three versions—one with no adornment, one with added vinegar and salt, and one with a salsa verde of cilantro, ginger, salt, and lime. To hear the full results of the taste test, you’ll have to tune in to the whole episode.

You can make similar soups with all sorts of vegetables and their acid companions; see below for Nosrat’s recipe for corn soup, which only requires four basic ingredients, plus a garnish or two. Choose the freshest ingredients you can find. And when you’re done, as she advises in Salt, Fat, Acid, Heat: “Taste the soup for salt, sweetness, and acid balance. If the soup is very flatly sweet, a tiny bit of white wine vinegar or lime juice can help balance it out.”

Silky Sweet Corn Soup

From Salt, Fat, Acid, Heat, by Samin Nosrat

Ingredients
8 to 10 ears of corn, husks, stalks, and silk removed
8 tablespoons (4 ounces) of butter
2 medium yellow onions, sliced
Salt

Directions

Fold a kitchen towel into quarters and set it inside a large, wide metal bowl. Use one hand to hold an ear of corn in place upright atop the kitchen towel—it helps to pinch the ear at the top. With your other hand, use a serrated knife or sharp chef’s knife to cut off two or three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can, and resist the temptation to cut off more rows at once—that’ll leave behind lots of precious corn. Save the cobs.

In a soup pot, quickly make a corn cob stock: Cover the cobs with 9 cups of water and bring to a boil. Reduce heat and simmer for 10 minutes, then remove the cobs. Set stock aside.

Return the pot to the stove and heat over medium heat. Add the butter. Once it has melted, add the onions and reduce heat to medium-low. Cook, stirring occasionally, until the onions are completely soft and translucent, or blond, about 20 minutes. If you notice the onions starting to brown, add a splash of water and keep an eye on things, stirring frequently, to prevent further browning.

As soon as the onions are tender, add the corn. Increase the heat to high and sauté just until the corn turns a brighter shade of yellow, 3 to 4 minutes. Add just enough stock to cover everything, and crank up the heat to high. Save the rest of the stock in case you need to thin out the soup later. Season with salt, taste, and adjust. Bring to a boil, then simmer for 15 minutes.

If you have an immersion blender, use it to carefully blend the soup until it is puréed. If you don’t have one, work carefully and quickly purée in batches in a blender or food processor. For a very silky texture, strain the soup one last time through a fine-mesh sieve.

Taste the soup for salt, sweetness, and acid balance. If the soup is very flatly sweet, a tiny bit of white wine vinegar or lime juice can help balance it out. To serve, either ladle chilled soup into bowls and spoon salsa over it to garnish, or quickly bring the soup to a boil and serve hot with an acidic garnish.

Variation

Follow this method and the basic formula I described above–about 2 1/2 pounds of vegetables or cooked legumes, 2 onions, and enough stock or water to cover—to turn practically any other vegetable into a velvety soup. The cob stock is unique to corn soup; don’t try to replicate it when making any of the variations. Carrot peel stock won’t do much for soup!

“Smooth Soup Suggestions” Wendy MacNaughton

Bite is Mother Jones‘ food politics podcast. Listen to all our episodes here, or by subscribing in iTunes or Stitcher or via RSS.

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This Simple Advice Completely Changed the Way I Cook (and Eat)

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This Industry Just Found Out What It’s Like to Do Business in Trump’s America

Mother Jones

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American farms overflow with certain foods: Our almond, corn, soybean, cotton, and wheat farms, and hog, chicken, and beef feedlots all churn out more than we can eat, wear, or burn in our cars as biofuel. That’s why industrial-scale US agriculture needs robust and growing export markets. During the campaign, Donald Trump courted support from these agribusiness interests, assembling a 60-plus-person advisory panel of farm-state politicians and industry flacks, and thundering from the stump against the “radical regulation” of farms.

But on the question of trade, Trump strayed far from his flock of agribiz supporters, lashing out against the very deals that Big Ag has been pushing for a generation and trash-talking China, a prized destination for our farm goods. In the first days of his presidency, Trump has already shown he meant business. He formally removed the United States from the Trans-Pacific Partnership (TPP), a massive deal hotly supported by Big Ag that would link the United States with 11 nations on both sides of the Pacific Ocean. And he vowed to renegotiate the North American Free Trade Agreement (NAFTA) with Mexico and Canada, two of the biggest foreign buyers of our farmed goods.

He has also initiated a fight with Mexico over his beloved border wall—one that threatened to bloom into a full trade war on Thursday afternoon when White House spokesman Sean Spicer dangled the idea of collecting funds to pay for the barrier by imposing a 20 percent tax on all imports. Spicer’s statements were widely misreported: He never mentioned a tax specifically targeting Mexico, and he quickly walked back the idea anyway.

But if we did get sucked into a US-Mexico trade war, the consequences would be massive on both sides of the border. The United States imports nearly a third of the fruit and vegetables we consume, and Mexico accounts for 44 percent of that foreign-grown cornucopia, much more than any other country. It’s by far our biggest supplier of avocados, sending us more than 90 percent of the Hass varietals we consume, and it also delivers loads of tomatoes and peppers—meaning that in the event of a trade war, your guacamole could become very dear, indeed.

For Mexico, the stakes are even higher. As Greg Grandin, a professor of history at New York University, recently noted, NAFTA “destroyed the Mexican farming industry, transforming what is left of it into the production of specialty crops to meet the all-season US demand for strawberries, broccoli, and tomatoes.” Mexico now relies heavily on imports of US wheat, corn, and soybeans. A major disruption in supply could trigger price spikes in these commodities, leading higher prices for staples like tortillas and meat in a country already being roiled by protests over rising gas prices.

Amid the tumult, US agricultural players are freaking out, and for good reason. The countries that Trump most directly targeted in his trade tirades during the campaign, Mexico and China, are two of the three biggest export markets for farmed products. The third biggest market is Canada—the country that joins the United States and Mexico in NAFTA. According to Joseph Glauber, who served as chief economist at the US Department of Agriculture under most of Obama’s presidency, US agriculture exports to China, Mexico, and Canada averaged $63 billion annually between 2013 and 2015—accounting for 44 percent of total US exports.

For soybeans and pork, two of the most valuable US products, the reliance is particularly stark. The United States is the world’s largest soybean producer, and our farms export nearly half of the crop. The biggest recipients are China and Mexico, which together account for nearly 70 percent of US soybean exports, buying a total of about $16.6 billion worth of the product. They also make up two of the top three destinations for US pork.

In an apparent attempt to ease agribiz concerns about China, Trump back in December appointed Iowa Gov. Terry Branstad, who has been promoting his states’ soybeans, corn, and pork to China for decades, as ambassador to that country. But Mexico and the TPP countries—which include Canada and major US pork and beef buyers Japan and South Korea—remain in his cross-hairs.

The American Farm Bureau Federation, which promotes the interests of corporate agribusiness, expressed dismay over Trump’s rejection of the TPP, mourning it as a “positive agreement that would add $4.4 billion annually to the struggling agriculture economy” and requesting that Trump commit toensuring we do not lose the ground gained—whether in the Asia-Pacific, North America, Europe or other parts of the world.” Around 130 companies and trade groups, representing virtually the entire US ag industry, signed a letter to Trump on January 23, informing the new president that “NAFTA has been a windfall for US farmers, ranchers, and food processors,” and that food and agriculture exports to Canada and Mexico have more than quadrupled since the deal’s signing in 1994.

Of course, these groups cannot claim to have been surprised by Trump’s trade moves—he made his stance on the issue crystal clear during his campaign. His rural proxies emphasized Trump’s anti-regulatory zeal and his vow to end the inheritance tax, a big deal to the American Farm Bureau but not so consequential to most farmers (the USDA estimates it affects less than 1 percent of farms). On trade, they delivered a trust-us message.

In July, when I spoke to Charles Herbster, the multi-level marketing and cattle magnate who chaired Trump’s Agricultural and Rural Advisory Committee, he gave me the campaign’s spiel. Before vowing Trump would end over-regulation and the reduce the inheritance tax, Herbster tried to square the circle on trade:

Herbster told me that he’s been getting calls from farmers “concerned about issues of trade.” Herbster said he reassures them that Trump “is not against trade in any way”—it’s “just that he wants trade to be fair,” and that means renegotiating trade deals. Herbster acknowledged that “trade for agriculture in the Midwest has probably been pretty good for the past few years,” but that it “hasn’t been good for small manufacturers in middle America and the coasts.” Trump, he suggested, would make trade great again for everyone.

Another prominent Trump rural proxy during the campaign, Texas Agriculture Commissioner Sid Miller, took a similar line, declaring in August that Trump’s trade stance could actually benefit US farmers because “above all, Trump wants to be known as the president that cuts the good deals…He’s a deal maker, that’s his whole mantra.”

In place of big, multi-national pacts like NAFTA and TPP, Trump has vowed to make multiple bi-lateral trade deals with individuals countries. “Believe me, we’re going to have a lot of trade deals,” Trump told a gathering of Republican legislators Thursday, Reuters reports. “If that particular country doesn’t treat us fairly, we send them a 30-day termination, notice of termination.”

Ben Lilliston of the Institute for Agriculture and Trade Policy says Trump may simply not understand that negotiating trade deals is a long and difficult process. “They want the bi-lateral deals, because it allows them to bully other countries more easily,” he said. “But they seem to have a very limited understanding of the complications of negotiating deals—it’s an extremely time-consuming process.”

Of course, the big agribusiness interests don’t just prize trade deals because they expand markets for pork and (soy)beans. Deals like NAFTA and the TPP, Lilliston added, also “allow agribusinesses to set up wherever they want.” For example, US-based pork behemoth Smithfield—now, ironically, owned by a Chinese conglomerate—didn’t just use NAFTA as a lever to expand pork exports to Mexico; it dramatically expanded its hog-rearing operations in Mexico in the wake of the deal’s onset in 1994, sometimes over the protests of people who live near the hog operations.

US agriculture policy encourages farms to produce as much as possible, even in times of low prices. And since domestic demand rises only at the rate of population growth, these farmers rely on foreign markets to maintain profit growth, points out the former USDA economist Glauber. “Those facts explain why US agricultural interests have been such strong supporters of free trade agreements in the past,” he wrote.

Trump managed to win big in the corn and soybean counties of the Midwest, in areas largely reliant on exports. But if he repeals their beloved trade deals without replacing them, these well-heeled supporters might ultimately give up on Trump.

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This Industry Just Found Out What It’s Like to Do Business in Trump’s America

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Nanotechnology just netted its first Nobel.

It all has to do with “molecular machines” — teeny devices made out of individual atoms — that mark the start of a wave of nano-innovation that could drastically change, well, a LOT. You want transparent solar panels? Tiny, super-efficient supercomputers? Cancer-killing robots that wander your bloodstream like assassin Ms. Frizzles? Nanotechnology could be the way.

The three winners — Jean-Pierre Sauvage, Sir James Frasier Stoddart, and Bernard L. Feringa — will split the $930,000 prize for their work, including building a “molecular motor,” a light-powered device powerful enough to rotate a glass tube 10,000 times its size.

“The molecular motor is at the same stage as the electric motor was in the 1830s, when scientists displayed various spinning cranks and wheels, unaware that they would lead to electric trains, washing machines, fans, and food processors,” the Nobel committee said in the press release announcing the prize.

Of course, nanomaterials come with some troubling potential side effects, from extra-sharp nanotubes that could act like asbestos in the lungs to teeny tiny pesticide nanodroplets that might never go away. But the Nobel committee, for one, is betting that these technologies, deployed correctly, have a whole lot of good to offer us.

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Nanotechnology just netted its first Nobel.

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October hurricanes aren’t supposed to be this scary.

It all has to do with “molecular machines” — teeny devices made out of individual atoms — that mark the start of a wave of nano-innovation that could drastically change, well, a LOT. You want transparent solar panels? Tiny, super-efficient supercomputers? Cancer-killing robots that wander your bloodstream like assassin Ms. Frizzles? Nanotechnology could be the way.

The three winners — Jean-Pierre Sauvage, Sir James Frasier Stoddart, and Bernard L. Feringa — will split the $930,000 prize for their work, including building a “molecular motor,” a light-powered device powerful enough to rotate a glass tube 10,000 times its size.

“The molecular motor is at the same stage as the electric motor was in the 1830s, when scientists displayed various spinning cranks and wheels, unaware that they would lead to electric trains, washing machines, fans, and food processors,” the Nobel committee said in the press release announcing the prize.

Of course, nanomaterials come with some troubling potential side effects, from extra-sharp nanotubes that could act like asbestos in the lungs to teeny tiny pesticide nanodroplets that might never go away. But the Nobel committee, for one, is betting that these technologies, deployed correctly, have a whole lot of good to offer us.

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October hurricanes aren’t supposed to be this scary.

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Finally, a solution to the worst scourge of this scorched Earth: brown avocado

Pit of Despair

Finally, a solution to the worst scourge of this scorched Earth: brown avocado

By on Aug 12, 2016 6:06 amShare

There’s nothing worse than overripe avocados. Bone spurs? Nah. Attack by rabid dog? Uh-uh. 24-hour election coverage? Not even that! Expecting the beautiful green flesh of a perfect avocado and finding brown slime in its place is objectively worse than all the evil of the world combined.

Brown avocados don’t just kill any mortal’s will to live — they’re also wasteful: Americans throw away an estimated 70 billion pounds of food each year. And you can bet your $10 toast there’s a whole lot of discolored avocados on that trash heap.

But from the darkness, a hero must emerge. As Mashable reports, the Natavo Zero — a new machine developed by Australian company Naturo Technologies — uses pressure, temperature, and steam to quench the enzyme that causes avocado to turn brown after it’s exposed to air. If you run sliced avocados through the “time machine,” as Naturo calls it, the precious fruit will stay green for up to 10 days.

Natavo Zero is only available for large-scale food processors. Why? Because you, as a lazy consumer lone wolf, actually have to do very little to keep an avocado green: Squirt it with lemon, rub it with olive oil (debatable, but sure), or leave the pit in. Or maybe just don’t buy too many of the damn things in the first place — you will never make that much guac.

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Finally, a solution to the worst scourge of this scorched Earth: brown avocado

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