Perfect Popcorn

 

COOK TIME: 10 mins

SERVINGS: 4 servings

 YIELD: 2 quarts

 

Note: Make sure the inside of the pot is completely dry before heating the oil in it, or else the oil will sputter.

 

Ingredients

- 3 tablespoons coconut oil or extra virgin olive oil

- 1/3 cup high quality popcorn kernels

- 1 tablespoon butter or more to taste, optional

- Salt to taste

Method

1. Heat the oil:

Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt.

2. Put 3 or 4 popcorn kernels into the oil:

Wait for the popcorn kernels to pop.

3. Add the rest of the popcorn:

When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.

4. Cover the pot, remove from heat and count 30 seconds

This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

5. Return the pan to the heat:

The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Simple tip!

As the popcorn pops, try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper and less tough).

 

6. Once the popping slows to several seconds between pops, remove the pan from the heat:

Remove the lid and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop, and nothing burns.

 

7. Melt butter in the empty hot pan:

If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

Simple tip!

If you let the butter get just a little bit brown, it will add an even more intense, buttery flavor to the butter and to your popcorn.

Just drizzle the melted butter over the popcorn and toss to distribute.

8. Sprinkle the popcorn with salt to taste:

Fun toppings for the popcorn: Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

NUTRITION FACTS (PER SERVING) Calories: 99     Fat: 11g Carbs: 1g Protein: 0g

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How to make butter popcorn without it going soggy

 

The secret to stay-crispy popcorn that’s really butter is clarified butter, also known as ghee. This is just melted butter that’s simmered until the water in the butter evaporates – because butter is made up of fat, milk solids and water.

Once the water is evaporated, the melted butter is now pure butter fat. This has two benefits for butter popcorn:

Use to pop the popcorn – because it has a higher smoke point than normal butter. You CANNOT pop popcorn with normal butter, it just burns; and

Won’t make popcorn soggy when you pour the butter over it. In fact, it stays crispy for days and days and days….

Alternative to making clarified butter: Use store bought ghee. That’s what clarified butter is!

How to make clarified butter– the secret to “stay crispy” butter popcorn

This stuff is also known as liquid gold. The buttery smell is just insane!

And if that isn’t enough, another miracle is that clarified butter can be stored in the pantry for months and months. It’s liquid when warm and a soft butter consistency at room temperature (just microwave to melt).

You’ll find ghee is called for in almost every Indian recipe. Also, use it in place of melted butter in any recipe – clarified butter is just browned butter which is butter on steroids!

How to make Movie Theatre Butter Popcorn

So now you know the secret to stay-crispy butter popcorn, here’s how to make Movie Theatre Butter Popcorn that’s ultra buttery and will stray crisp for days! (I use the same technique in my Lightly Sweet 'n Salty Popcorn, which adds a slightly sweet touch compared to this Butter Popcorn.)

1. Grind salt or blitz in food processor to make it a fine powder – it needs to be fine so it sticks to the popcorn

2. Melt clarified butter (ghee) in a pot – do not use normal butter

3. For optional movie theatre yellow popcorn color – add tumeric and saffron powder (see section below for more info)

4. Add popcorn kernels, clamp lid on

5. 30 seconds after popcorn starts popping, shake pot once

6. When popping stops, remove from pot and immediately transfer popcorn into large bowl

7. Douse liberally with more clarified butter and sprinkle with salt. Do not use normal butter, it will make it soggy!

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Traditional Fresh Vietnamese Spring Rolls (Goi Cuon)

 

Goi Cuon, also known as Vietnamese fresh spring rolls, is a popular dish in Vietnamese cuisine. It is made by wrapping a combination of ingredients such as shrimp, pork, vegetables, herbs, and rice vermicelli in Vietnamese rice paper, also known as bánh tráng. The rolls are typically served fresh and are not deep-fried.

Goi Cuon is considered a national dish of Vietnam, alongside other famous dishes like phở and bánh mì. It is a light and refreshing snack or appetizer, commonly found as street food in Vietnam. The name "goi cuon" translates to "salad roll" in English, which reflects the fresh and healthy nature of the dish.

What are Vietnamese spring rolls made of?

 Vietnamese spring rolls or goi cuon are a healthy, refreshing dish that is perfect for summer. Traditionally, Vietnamese spring rolls are made with fresh veggies,  shrimp and pork belly (optional) all wrapped in rice paper. However, you can put almost anything in your spring rolls. I’ve had it with pork, tofu, and even just vegetables. The best part about this dish is you can make it your own by changing the fillings you use. Some variations include nem nuong (nem nướng) spring rolls, Salmon spring rolls and bo bia (bò bía) which is made with Chinese sausage! It is also a cold dish, so it’s perfect for hot summer days!

Ingredients, Substitutions & Adjustments

Spring Roll

• Pork belly – Pork belly is the preferred cut of meat for these spring rolls. The fattiness and sweetness of the pork pair really well with the fresh ingredients of the spring roll. You can maybe get away with using pork butt as a leaner option, but it is definitely not the ideal ingredient for this recipe.
• Shrimp – Any type of shrimp should work for this recipe. I would recommend buying medium sizes shrimp because large and small shrimp are harder to wrap.
• Vermicelli Noodles – This dish is traditional made with vermicelli noodles. You can use other types of thin rice noodles, but the texture and taste will not be the same.
• Rice paper – Rice paper can be found in many grocery stores nowadays. There are not substitutions for rice paper.
• Other fillings (lettuce, carrot, cucumber, mint) – These are the other fillings I normally use. You can customize these toppings however you like. Sometimes I use all of them. Sometimes I use just lettuce and cucumber.

Hoisin Dipping Sauce

• Hoisin sauce – Hoisin sauce is a very common condiment used in Chinese and Vietnamese cuisine. It has a salty and sweet flavor. If you can’t find hoisin sauce, I would recommend using my Vietnamese dipping sauce as a good second option for a dipping sauce.
• Garlic – Adds extra flavor to the sauce.
• Peanut butter – I love to use creamy peanut butter, but you can also use chunky peanut butter.
• Water – Cold water works for this recipe. It thins out the sauce and lightens it up because the hoisin sauce has an intense flavor.

4 kinds of dipping sauce to use with goi cuon

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How To Cook Filet Mignon

Ingredients

for 1 serving

• 6 oz filet mignon(170 g)
• coarse salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 1 clove garlic

Nutrition Info

• Fat 48g
• Carbs 1g
• Fiber 1g
• Sugar 0g
• Protein 37g

Preparation

    1. On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

    2. Preheat the oven to 450˚F (230˚C).

    3. Generously season all sides of the filet mignon with salt and pepper.

    4. Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

    5. Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

    6. Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

    7. Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

    8. Transfer the pan to the oven for 7 minutes for a medium rare steak.

    9. Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

    10. Enjoy!

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Do you need to fast to lose weight?

 Fasting can be one approach to weight loss, but it is not the only method nor is it suitable for everyone. Weight loss ultimately depends on maintaining a calorie deficit, which means consuming fewer calories than your body needs. Fasting can help create a calorie deficit by restricting the time window during which you eat, thereby reducing overall calorie intake.

Intermittent fasting (IF) is a popular fasting approach for weight loss. It involves cycling between periods of fasting and eating. The most common method is the 16/8 approach, where you fast for 16 hours and have an 8-hour eating window each day. During the fasting period, you consume only water, tea, or other non-caloric beverages.

Fasting can help with weight loss because it can lead to a reduction in overall calorie intake. However, it's important to note that sustainable weight loss involves a combination of various factors, including a balanced and nutritious diet, regular physical activity, adequate sleep, and stress management.

Additionally, fasting may not be suitable for everyone, especially individuals with certain medical conditions, pregnant or breastfeeding women, or those with a history of disordered eating. It's always advisable to consult with a healthcare professional or a registered dietitian before starting any fasting regimen or significant dietary changes.

Remember, weight loss should prioritize overall health and well-being, so it's crucial to adopt a sustainable approach that suits your individual needs and lifestyle.

There are more ways to lose weight than fasting

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Foods That May Conflict When Eaten Together

The relationship between food and our bodies is complex. While a balanced diet is generally recommended, there are instances where certain food combinations may lead to conflicts within the body. In this article, we will explore some examples of food combinations that could potentially pose challenges to our digestive system, nutrient absorption, and overall well-being.

1. High-Starch Foods and Protein:

When high-starch foods, such as potatoes, rice, or pasta, are consumed with protein-rich foods like meat, poultry, or fish, conflicting digestive processes can occur. Starches require an alkaline environment in the mouth for proper digestion, while proteins need an acidic environment. Consuming both in large quantities simultaneously can lead to slower digestion and discomfort. To mitigate this conflict, it is advisable to balance your meals by incorporating a variety of foods from different food groups.

High-starch foods

High protein foods

2. Fruits and Meals:

Eating fruits as part of a meal, especially immediately after consuming a full plate of food, may cause digestion-related conflicts. Fruits have a faster digestion time compared to other foods, and when eaten with a heavy meal, they can stay in the stomach longer, leading to fermentation and potential gas or bloating. To avoid conflicts, consider consuming fruits on an empty stomach or as a snack between meals.

Eat fruit before a meal

3. Dairy and Acidic Foods:

Dairy products like milk, yogurt, or cheese are considered alkaline, while acidic foods like citrus fruits, tomatoes, or vinegar have an acidic pH. When consumed together, the acid in these foods can curdle or interfere with the digestion of dairy, leading to digestive discomfort for some individuals. It is advisable to consume these food groups separately or in moderation to minimize potential conflicts.

Dairy foods

Acidic foods

5. Calcium and Iron:

Calcium-rich foods, such as dairy products or leafy greens, and iron-rich foods, like red meat or beans, are both important for our health. However, when consumed together, they can interfere with each other's absorption. Calcium can inhibit the absorption of non-heme iron (found in plant-based foods) when consumed in large amounts simultaneously. To ensure optimal absorption of iron, consider consuming calcium-rich foods at a different time than iron-rich foods or pair them with foods high in vitamin C, which enhances iron absorption.

Calcium foods

Iron-rich foods

Conclusion:

While it's important to maintain a balanced diet, understanding potential conflicts between certain foods can help optimize digestion, nutrient absorption, and overall well-being. This chapter has highlighted a few examples of food combinations that may pose challenges to our bodies. It's crucial to note that individual tolerance and reactions may vary. Listening to your body, seeking professional guidance, and experimenting with various food combinations can help you determine what works best for your unique needs and preferences. Remember, nutrition is a complex science, and making informed choices is key to maintaining a healthy and enjoyable diet.

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How to make Shrimp Tempura

 

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 4

Ingredients

2 cups vegetable oil for frying

1 cup all-purpose flour

2 tablespoons cornstarch

1 pinch salt

1 cup water

1 large egg yolk

2 large egg whites, lightly beaten

1 pound medium shrimp, peeled and deveined, tails left on

Directions

Step 1

Gather all ingredients.

Step 2

1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
   
   
   

   
   

Step 3

Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.

Step 4

Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.

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     Step 5

     
     

     Dip one shrimp at a time into batter, to coat; do not batter tails.

     
     

     

     
     

     Step 6

     
     

     When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.

     
     

     

     
     

     Step 7

     
     

     Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.

     
     

     

     
     

     Notes

     
     

     Nutrition data for this recipe includes the full amount of tempura batter ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

     
     

     Nutrition Facts (per serving)

     Calories: 1222

     Fat: 122g

     Carbs: 29g

     Protein: 26g

     
     

     

     
     

     

     
     

     
     
     

     
     

     
     

     
     

     
     
     

     
     

     
     

     
     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     

     
     
     
     
     
     
     
     
     

     
     

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The Irresistible Delight of Tiramisu

Tiramisu is an exquisite Italian dessert that has captivated taste buds around the world. With its delicate layers of coffee-soaked sponge cake, creamy mascarpone cheese, and dusting of cocoa powder, tiramisu offers a symphony of flavors and textures that is truly irresistible. In this chapter, we will delve into the origins, preparation, and cultural significance of this beloved dessert.

 

Origins and Meaning

Tiramisu, which translates to "pick me up" or "cheer me up," has a rich history rooted in Italian culinary tradition. The phrase "tira mi sù" in Italian, or "tireme sù" in the dialect of Venice, reflects the dessert's ability to uplift and energize. Historical records indicate that tiramisu originated in Treviso, Italy, around the year 1800. Its popularity then spread throughout the country and eventually across the globe.

Composition and Layers

The composition of tiramisu revolves around a harmonious combination of key ingredients. The classic recipe calls for ladyfingers (savoiardi) dipped in coffee, which form the base of the dessert. These delicate biscuits soak up the coffee, infusing the dessert with a distinct flavor. Layered on top of the soaked ladyfingers is a creamy mixture made from eggs, sugar, and mascarpone cheese. This luscious blend provides a velvety texture and a subtle sweetness that perfectly complements the coffee notes. The layers of ladyfingers and mascarpone cream are repeated, creating a heavenly symphony of flavors. Finally, a generous dusting of cocoa powder crowns the tiramisu, adding a touch of bitterness and visual appeal.

Preparation and Variations

Preparing tiramisu requires attention to detail and a delicate touch. The ladyfingers are dipped briefly in espresso or strong coffee to infuse them with the coffee flavor. Some variations also include the addition of liqueurs like rum or marsala wine to further enhance the taste. The mascarpone cream, made by whisking together eggs, sugar, and mascarpone cheese, is then layered with the soaked ladyfingers. The dessert is typically chilled for several hours or overnight to allow the flavors to meld together and the texture to set. This process creates a luxurious, creamy dessert that is ready to be savored.

Cultural Significance

Tiramisu holds a special place in Italian culture and is often associated with celebrations and special occasions. It has become a symbol of Italian culinary excellence and is proudly served in restaurants and homes worldwide. The dessert's popularity can be attributed to its balanced combination of flavors, its indulgent yet not overly heavy nature, and its visually appealing presentation. Tiramisu has become an ambassador of Italian cuisine, showcasing the country's commitment to using simple, high-quality ingredients to create unforgettable culinary experiences.

In conclusion, tiramisu is a dessert that epitomizes the artistry of Italian cuisine. Its origins in Treviso, Italy, and its literal meaning of "pick me up" reflect its ability to delight and uplift. With its harmonious layers of coffee-infused ladyfingers and creamy mascarpone cheese, tiramisu has rightfully earned its place among the most beloved desserts in the world. Whether enjoyed at the end of a meal or as a sweet indulgence, tiramisu continues to captivate taste buds and bring joy to those who partake in its decadence.

 

Italian

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