Archaeologists claim that olives have been part of the human culture since 3000 BC. Their complex structure, combined with their high oil content make them extremely useful. But an olive fresh from the tree is a terrible, inedible bitter fruit covered with glucosides that can only be made edible with processing.
There are three [...]
Breading. It’s not the easiest thing in the world. There is a trick to doing it and keeping your hands (and breading tubs) relatively clean.
The trick? Work with both hands. One hand is your “wet” hand (for putting the wet chicken into the flour, and pulling it out of the egg wash) [...]
I’ll admit, this is one of those recipes I’ve been developing a while. Normal tater tots are made with the incredibly dry Russet, so they tend to hold together well. Sweet Potatoes and Yams, however have a LOT more moisture in them, so they tend to fall apart. My first attempt ended in [...]
As fall approaches and gardens ripen, there is an amazing opportunity to take advantage of the warm and inviting taste of homemade ketchup. 335 days a year, I prefer the kind from the bottle. But for a brief period every year, when tomatoes are at their peak, nothing compares to a fresh batch of [...]
Look out! Here’s a great way to take advantage of the orange infused oil we made today on Good Things Utah. Because orange is incorporated into the dish in 3 different ways, the way your mouth and nose perceive the orange flavor is extended, meaning it’s SUPER orange!!!
The Shortcake: 2 1/2 cups all [...]
We talked about making infused oils today on Good Things Utah. Here are some great tips, and a few easy recipes.
Most of the amazing flavors we associate with taste are fat soluble (thus the phrase fat=flavor)
General tips on infusions/compounds: -Put infused oils into a bottle that’s been recently sanitized. -Store all [...]
This unconventional twist on risotto results in a creamy dish full of rich coconut flavor.
1 Tbs Olive Oil 1 cup Arborio Rice 1/2 medium yellow onion – minced 1 clove garlic – minced 12 oz can Coconut Milk Chicken stock to make 2 1/2 cups total liquid (approx 1 cup) Juice from one [...]
I was recently asked by an online magazine about the chemistry of coffee. I thought it would be inappropriate to let these little tidbits of information rest unused, so here it is:
-The BEST flavor of the coffee bean dissolves in the first four minutes of brewtime. This is when the rich chocolate [...]