Latest news with #InstituteofCulinaryEducation
CNET
14-07-2025
- General
- CNET
4 Foods That Can Damage Your Cast-Iron Skillet's Coating
Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned skillet has its limits. There are certain foods that can slowly strip away the nonstick coating you've worked hard to build, especially if you leave them in the pan for too long. Quick cooking won't do much harm, but simmer the wrong ingredients for an extended time and you could end up damaging the surface. If you love your cast iron and want to keep it in top shape for years to come, here are the foods you should avoid letting linger in the pan. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
Yahoo
24-06-2025
- Health
- Yahoo
The Benefits of Tempeh—and Why Nutritionists Say It's Better Than Tofu
Whether you follow a plant-based diet or you are trying to eat less meat, it's worth adding tempeh to your meals. First, you need to know what tempeh is, then we'll share the health benefits of eating it. They are undoubtedly impressive, thanks to tempeh's high protein content and essential nutrients. This fermented food also has a meaty texture and nutty, earthy flavor, making it a delicious addition to all kinds of dishes. We spoke to nutrition experts to learn more about this superfood and why it deserves a place in your rotation. Susan Greeley, RDN, registered dietitian nutritionist and instructor of plant-based culinary arts at the Institute of Culinary Education in New York City. Lauri Wright, PhD, RDN, LD/N, FADA, registered dietitian nutritionist, associate professor, and director of nutrition programs at University of South Florida Jake Howman, MS, RDN, LD, registered dietitian nutritionist at The Ohio State University Wexner Medical CenterRelated: 10 High-Protein Foods That Have More Protein Than Eggs Tempeh is a fermented soy product. It's a traditional food in Indonesia, and is made by soaking, boiling, and fermenting whole soybeans with Rhizopus spores, a type of beneficial mold. This creates a firm block of packed soybeans with white speckles, though some may have brown or black spots. (This is completely normal!) Although tempeh has been around for centuries, it has only become popular in the U.S. in recent years. At the grocery store, you can find it in the refrigerated section next to other soy products, like tofu and plant-based meat alternatives. Tempeh is available flavored or plain, making it easy to incorporate into recipes. If you're curious what makes tempeh so good for you, check out these health benefits, as outlined by nutritionists. As mentioned, tempeh is made of fermented soybeans, which contain more protein than any other legume, says Susan Greeley, RDN, registered dietitian nutritionist and instructor of plant-based culinary arts at the Institute of Culinary Education in New York City. This makes tempeh a high-protein food, offering an impressive 33.7 grams of protein per cup, according to data from the USDA. Soybeans are also a complete protein, meaning they contain all nine essential amino acids the body needs. This is noteworthy for those who follow vegan or vegetarian diets, as it's one of the few plant-based sources of complete protein. Due to the high protein content of tempeh, it can promote fullness and reduce hunger. Protein slows digestion and increases the release of satiety hormones, which tell your brain that you're full, says Lauri Wright, PhD, RDN, LD/N, FADA, registered dietitian nutritionist, associate professor, and director of nutrition programs at the University of South Florida. "Protein also helps stabilize blood sugar levels, reducing cravings and preventing energy crashes," adds Wright. "That's why meals with tempeh can help you feel satisfied longer." Fermented foods like tempeh can benefit gut health. For starters, tempeh contains probiotics, which are beneficial live bacteria, says Jake Howman, MS, RDN, LD, registered dietitian nutritionist at The Ohio State University Wexner Medical Center. "These probiotics help balance the gut microbiome, improve digestion, and increase nutrient absorption," explains Howman. Tempeh also contains prebiotics, or "non-digestible fibers that act as food for the good bacteria in your gut," says Wright. This helps the good bacteria thrive, ultimately improving overall digestive health and supporting regularity, shares Wright. As tempeh benefits the gut, it also helps the immune system. That's because the gut is home to many immune cells, including those that find and fight harmful germs. More specifically, as the probiotics in tempeh support a healthy gut environment, they also enhance immune function and protect against harmful bacteria, says Howman. Soybeans contain isoflavones, or plant compounds known as phytoestrogens, says Greeley. Isoflavones have been shown to lower cholesterol levels, especially LDL ("bad") cholesterol, potentially reducing the risk of heart disease. Tempeh also contains potassium and fiber, which can help reduce high blood pressure and high cholesterol, respectively. Tempeh contains myriad antioxidants, including isoflavones, vitamin E, manganese, and copper, says Wright. These antioxidants neutralize harmful free radicals in the body, thereby reducing oxidative stress. As a result, "these antioxidants protect cells from damage linked to chronic diseases such as heart disease and cancer," explains Howman. "This supports overall health by promoting healthy cell function and a strong immune system," he adds. "Tempeh is a plant-based source of calcium, which is essential for building and maintaining strong bones," explains Howman. This is especially helpful as we get older, as bone loss increases over time. "It also provides vitamin K2, which helps direct calcium to the bone," says Howman. Plus, tempeh provides magnesium and phosphorous, two minerals that contribute to healthy bone structure, per Wright. Although tempeh and tofu are both soy products, the two foods are not the same. Tempeh is made of fermented soybeans, so it's firm and chunky. You can see the whole beans in the cake. In contrast, tofu is made of soybean curd that's been pressed into a block. It doesn't contain whole beans, so it's much smoother than tempeh. Both are good sources of protein and calcium, but tempeh beats tofu. It has more fiber (though tofu wins for calcium). Tempeh also has more protein than tofu because it is made from whole soy beans. Another plus is that it is a fermented food, whereas tofu is not. Related: How to Make Tofu a Regular Part of Your Weeknight Meals Tempeh has an umami, nutty flavor and chunky texture, making it a unique addition to your meals. It can typically be used just like you would meat or tofu. If you need inspiration, our experts shared these ideas: With pasta: Use tempeh instead of ground meat in your favorite basic meat sauce. In tacos: Give Taco Tuesday a plant-based twist by replacing ground meat with crumbled tempeh. It also works well in nachos or burritos. In salads: Add crumbled tempeh to salads, says Greely. The ingredient will add fiber and protein, making your salad more filling. In stir fry: "Use tempeh in any stir recipe in place of—or in addition to—other proteins," suggests Greeley. In smoothies: It might sound strange, but tempeh is a great protein-rich smoothie ingredient, notes Greeley. Try pairing it with sweet ingredients, like berries and honey, to help balance any bitterness. As meat-free bacon: Marinate tempeh slices in soy sauce, maple syrup, apple cider vinegar, and liquid smoke, then bake until crispy. These bacon-inspired strips can be used in sandwiches, salads, and more. Read the original article on Martha Stewart
CNET
19-06-2025
- General
- CNET
These 4 Ingredients Are Secretly Destroying Your Cast‑Iron Skillet
Cast iron is one of the most reliable tools in any kitchen. It's built to last, holds heat like a champ, and only gets better with time -- if you treat it right. But even the most well-seasoned skillet has its limits. There are certain foods that can slowly strip away the nonstick coating you've worked hard to build, especially if you leave them in the pan for too long. Quick cooking won't do much harm, but simmer the wrong ingredients for an extended time and you could end up damaging the surface. If you love your cast iron and want to keep it in top shape for years to come, here are the foods you should avoid letting linger in the pan. To ensure we're not sabotaging our own pots and pans, I asked Eric Rowse, lead chef instructor of Culinary Arts at the Institute of Culinary Education, to share tips for using the cult-favorite cookware and which foods might cause permanent damage. To keep your cast iron slick, smooth and worthy of its place on the stovetop throne, here are four foods you should never cook in a cast-iron skillet 4 foods that can ruin cast-iron cookware According to Rowse, you can technically cook anything in cast iron -- even fish and eggs -- but some foods react poorly to cast iron if not done properly, leading to surface decay or food with a metallic taste. 1. Tomatoes It's OK to cook acidic foods such as tomatoes and vinegar in your cast-iron pan but letting them sit for long periods can eat away at the seasoning. istetiana/Getty Images "Highly acidic foods, such as tomato and tomato-based dishes, can be problematic on raw iron, poorly or underseasoned cast iron," Rowse says. "Cooking these foods in neglected cast iron can lead to a metallic taste in the food. If the pan is well seasoned and cleaned out after each use, it isn't a problem." To be safe, cook some bacon in your skillet afterward to give the seasoning extra protection. As a bonus, you'll have bacon on hand. What you don't want to do is leave the acidic food just sitting in the pan, which can eat away at the seasoning. 2. Vinegar Most BBQ sauces have a fair amount of vinegar that can damage your cast-iron cookware. CNET For the same reason as tomatoes, vinegar can eat away at a seasoned cast-iron skillet, sending you back to square one. Vinegar-based foods like adobo or Carolina-style barbecue sauce are good examples of acidic foods that shouldn't sit in a cast-iron pan for long. If you do use vinegar in a recipe and cook it in cast-iron, be sure to clean the pan immediately afterward with hot water and salt or a small dash of gentle dish soap. Read more: Clean Your Cast Iron Skillet Easily With This Common Kitchen Staple 3. Citrus Avoid cooking citrus-based sauces in your cast-iron cookware for long periods. Géza Bálint Ujvárosi/EyeEm/Getty Images While there may not be a ton of reasons to put citrus in a cast-iron skillet, certain recipes call for a fair amount of lemon or lime juice. A squeeze of lemon at the end probably won't destroy your cast-iron pan but don't let citrus juice simmer inside of it for long or your precious patina won't survive the night. 4. Wine-based sauces Red wine is great to add into stews and red meat dishes. fermate/Getty Images Cooking with wine is almost always a good idea. In fact, we have a list of recipes that thrive with a few ounces of red or white. But letting acid-heavy wine braise or simmer in a cast-iron pot or pan for too long could cause the slick patina to erode, leaving you with an unseasoned skillet that food will stick to. Can you cook eggs in cast iron? A properly seasoned cast-iron skillet can cook eggs without issue. Getty Images While they won't damage your pan, eggs are tricky to pan-fry without having a sticky mess to deal with after. Cast-iron cookware isn't as nonstick as chemically coated pans but it's still a fine candidate for scrambling or frying the morning staple. "I love cooking eggs in cast iron," Rowse told us. "I have a small 5-inch one that I cook fried eggs in. Cast iron is able to get super-hot, and precise control is harder because it retains heat for longer, and therefore it is more difficult to make small adjustments to the temperature." What about fish? I heat my prepared meals up in a skillet or air fryer if I'm home. David Watsky/CNET Likewise, many varieties of fish are flaky and tend to stick to surfaces if not managed properly. If your cast-iron's patina isn't properly slicked or is too hot when the fish goes down, you may end up scraping half of your halibut from the bottom of the pan. How to avoid a cast-iron cooking conundrum Properly seasoning your cast iron will keep foods such as fish and eggs from sticking. Tyler Lizenby/CNET First and foremost, you'll want to properly season so you can cook even the stickiest foods without worry. When cooking acidic foods in cast iron, avoid slow-braising or simmering on the stovetop for long periods. When the food is finished cooking, remove it and wash your cast-iron pan immediately with hot water, a drop of dish soap and a sprinkling of kitchen salt for extra stuck-on foods. And if you're not sure, choose an acid-safe piece of cookware like an enameled Dutch oven or stainless-steel skillet.
NBC News
17-06-2025
- Entertainment
- NBC News
Anne Burrell, Food Network star and host of 'Worst Cooks in America,' dies at 55
Anne Burrell, a Food Network star and frequent TODAY guest known as much for her platinum blond hair and signature wit as her talent in the kitchen, has died at age 55. Burrell died Tuesday at her home at her home in Brooklyn, her team said in a statement. 'With her trademark spiky blonde hair and sparkling personality, Anne Burrell was the hugely popular and fan favorite host of Food Network's hit show, 'Worst Cooks in America,'' the statement said. 'Burrell was an industry veteran and passionate teacher who prided herself on her work in the culinary world.' A cause of death was not provided. Her family called Burrell 'a beloved wife, sister, daughter, stepmother, and friend' in a statement, adding that her 'light radiated far beyond those she knew, touching millions across the world.' 'Though she is no longer with us, her warmth, spirit, and boundless love remain eternal,' they said. Burrell was a staple of the Food Network for two decades. A former teacher at the Institute of Culinary Education, she started her TV career by appearing as a sous chef on 'Iron Chef America' in 2005 and later launched her own show, the Emmy-nominated 'Secrets of a Restaurant Chef,' which aired from 2008 until 2012. She appeared regularly on 'Chef Wanted,' 'Chopped,' 'Food Network Star' and others programs before she began hosting 'Worst Cooks in America' in 2010. She recently competed on Food Network's 'House of Knives,' which premiered in March 2025. 'Anne was a remarkable person and culinary talent — teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring,' says a Food Network spokesperson. 'Our thoughts are with Anne's family, friends and fans during this time of tremendous loss.' Burrell also wrote two bestselling cookbooks, 'Cook Like a Rock Star' and 'Own Your Kitchen: Recipes to Inspire and Empower.' She is survived by her husband Stuart Claxton, whom she married in 2021, and his son, Javier, along with her mother, Marlene, sister Jane and brother Ben. Throughout her culinary journey, she often said, 'I feel so lucky to be able to share my true passion in life with others.'
Yahoo
15-06-2025
- General
- Yahoo
Chefs share the best and worst meals to make with ground beef
We asked chefs for some of the best and worst ways to use ground beef in meals. Tacos, soups, and meat-based sauces can be filling and easy to prepare. They said you should avoid using prepackaged ground beef to make burgers or beef stroganoff. Ground beef is a popular base for many meals, but they aren't all created equally. So, we asked chefs for some of their favorite things to cook with ground beef and a few recipes they'd probably skip. Bolognese sauce with pasta is simple and delicious. Palak Patel, a chef with the Institute of Culinary Education, told Business Insider that one of her favorite easy weeknight dinners is a hearty Bolognese or Italian meat sauce served over pasta. "It's very easy to make a small or large batch to freeze for later," Patel said, "because all you have to do is combine ground beef with herbs and tomato. You can cook it slowly on the stovetop, slow cooker, or even an Instant Pot." For a lighter version of this dish that's perfect for warmer months, use fresh tomatoes instead of canned for the sauce. Ground-beef tacos are easily customizable. Jessica Randhawa, a chef with The Forked Spoon, told BI that ground beef can be a scrumptious taco filling. "Ground-beef tacos are easy to make at home and can be full of flavor," she said. "Plus, you can control the fat content based on your personal needs by choosing leaner or fattier ground beef." You can make an easy taco filling by simmering ground beef with tomato sauce and spices like paprika, garlic powder, and cumin. Add chopped vegetables or shredded cheese for extra flavor. Cajun rice is a cheap and filling way to enjoy ground beef. Cajun rice, also known as dirty rice for its color, is a traditional Louisiana Creole dish made with seasoned rice, chopped peppers, and spiced meat such as ground beef. "Cajun rice is a great way to use ground beef," Randhawa said. "Though it's usually known as a spicy dish, you can omit spicy ingredients like jalapeño if you're sensitive to heat." In addition to being a versatile meal that can easily be scaled up or down to feed groups of different sizes, Cajun rice is an ideal way to use up different cuts of meat — toss in leftover steak, sausage, or even chicken gizzards. Meatballs are a classic way to showcase quality ground beef. Mila Furman, a private chef and recipe developer with Girl and the Kitchen, told BI that meatballs are an ideal way to use high-quality ground beef. "Meatballs are one of the most versatile meals to have in your [arsenal] as a chef," Furman said. "They're super simple to put together and will always be a hit for the whole table." Whether you're making classic meatballs with tomato sauce or whipping up a batch of creamy Swedish meatballs, using ground beef with a slightly higher fat percentage will keep them juicy and tender. Add ground beef to soup for extra protein. If you're struggling to think of ways to use up a small portion of leftover ground beef, putting it in a soup may just be the answer. "Using ground beef in soups isn't just for chili," Furman said. "Add ground beef — especially in the form of leftover meatballs — into soup with plenty of hearty vegetables for a complete meal." Lasagna can keep ground beef from tasting dry or overcooked. A great way to infuse prepackaged ground beef with tons of moisture and flavor is to bake it into a lasagna. "Lasagna is a versatile ground-beef meal because it's very hearty and works well with all kinds of veggies, like mushrooms, squash, or corn," Patel said. "Plus, you can add a fried egg on top to turn leftovers into a weekend brunch." On the other hand, you shouldn't use a typical package of ground beef to make burgers. Patel said that using an average grocery-store package of ground beef to make burgers is a mistake. "It is important to know the type of beef that you're buying," Patel said. "Prepackaged grocery-store ground beef is not processed daily or in-house, so the resulting burgers tend to be dry and chewy." Instead of grabbing a package of ground beef, ask the deli or butcher to grind a portion of quality beef for you. Cuts such as chuck steak usually have a better ratio of fat to lean meat, which makes for a juicier burger. It can be difficult to make good beef stroganoff with ground beef. Beef stroganoff is traditionally made with sautéed pieces of whole beef, but some recipes call for ground beef instead. Unfortunately, this variation is hard to get right. "This is a very classic recipe for ground beef, but often the beef is left bland and dry while the delicate egg noodles are overcooked," Patel said. Patel added that if the ratio of cream to beef is not balanced, this dish can become overly creamy and even soggy. Steak tartare is tricky to prepare at home, and it isn't always safe to eat. Steak tartare is made with lightly seared or raw ground beef, usually served as a patty topped with a raw egg yolk. Randhawa said home chefs — and restaurant diners — should generally avoid steak tartare for safety reasons. "Unlike other raw-meat recipes from around the world, steak tartare does not include an acidic citrus juice," Randhawa said. Acidic citrus juice can cause meat to seem somewhat cooked, but it doesn't actually make it entirely safe to eat. "Uncooked meat can have both dangerous parasites and potentially life-threatening bacteria," Randhawa added. You may want to avoid adding warm ground beef to chilled salads. Some salad recipes call for ground beef as a topping. But the temperature difference between warm ground beef and a cold salad can cause the melted fats in the meat to solidify. "Do not put ground beef in your salads if you can help it," Furman said. "You often end up with a situation where beef fat leaks down through the greens and congeals." You could avoid this stomach-turning scenario by chilling the cooked ground beef beforehand. This story was originally published on June 2, 2023, and most recently updated on June 9, 2025. Read the original article on Business Insider
