Latest news with #KaleJunkie
Daily Mirror
14-06-2025
- General
- Daily Mirror
Brits told to ditch mayo in tuna sandwiches and add one richer ingredient
The combination of tuna and mayonnaise is a classic and beloved sandwich filling, but food experts say there is another ingredient that can elevate the dish in terms of flavour and texture Tuna mayonnaise sandwiches have been a fan favourite for years and making them one of the most popular fillings and here's how you can make them even better. Culinary whizzes are suggesting a twist that could seriously lift your sarnie game even more. Sour cream is the new recommended mix-in instead of the traditional mayo - and can turn this simple bite into something you wouldn't be embarrassed to serve at a posh afternoon tea. Swapping mayonnaise for sour cream apparently gives your tuna sandwich a superior creamy texture with a delightfully subtle tang, amplifying the fish's flavour without smothering it. READ MORE: Too Good To Go shopper picks up £3.30 Aldi box and is astounded by what's inside Experts over at Tasting Table explained: "While the mayo's custardy, egg tones are typically expected, you'll find sour cream's sweet, creamy medley to be just as (if not more) satisfying." The pros further detailed: "Both mayonnaise and sour cream have a tangy flavour base, but sour cream has a milky richness that brings a refreshing element to tuna salad. The fish's usual salty, savoury taste is less dull and instead, perfectly balanced by an equal amount of deep and bright flavours.", as reported by the Express. What's more, they highlight a change in the consistency, and claimed: "Even better, with sour cream's consistency, there's also a textural shift that makes for a much better eating experience. Everything comes together beautifully on the taste buds - the fish's tender yet chewy bites and the veggies' slight crunchiness, all coated in the sour cream's velvety thickness." Sour cream also boasts the advantage of typically being lower in fat than mayonnaise, making it a marginally healthier choice that still provides a delightfully rich and creamy flavour. To whip up your sandwich filling, suggests adding one tablespoon of sour cream (either standard or low-fat) to 5oz of tuna in a bowl and mashing them together. For an additional kick of taste, you can sprinkle in a bit of salt and black pepper and one teaspoon of mustard, although the latter is entirely up to you. Once all the ingredients are mixed together, you can add more sour cream (and mustard) depending on your liking. Then simply dish up your tuna salad in a sandwich and garnish with slices of cucumber, tomato and lettuce for a splash of freshness. If you want to add in some lettuce but always find it's gone soggy by the time you get round to using it, Nicole Modic, cookbook author and founder of Kale Junkie gave her top tips on keeping it fresher for longer. She advised to start by chopping off the lettuce head's stem, as this area is prone to harbouring bacteria which can be a major contaminant for your greens, as reported by the Express. Next, snugly wrap the leaves in a tea towel or paper towels, tuck them into a sandwich bag, and then store them in the refrigerator. This method tackles lettuce's tendency to produce surplus moisture, which invites unwanted bacteria and mould. The towel serves not just to soak up additional dampness but also as a shield against bacteria - so your lettuce will preserve its freshness far longer than usual. To maintain optimal freshness, remember to swap out the towel every few days - you'll be rewarded with crisp, fresh lettuce for up to two weeks more.
Daily Mirror
08-06-2025
- Lifestyle
- Daily Mirror
Lettuce stays fresh and crisp two weeks longer with 'easy' hack
Lettuce is a staple ingredient in the summer when more people will be making salads and burgers, but this leafy green is infamous for spoiling quickly just after being bought Lettuce, a key component in summer salads and burgers, is notorious for spoiling quickly after purchase due to its high water content which can lead to bacterial or mould growth if not stored correctly. Nicole Modic, cookbook author and founder of Kale Junkie, admits her purchased lettuce used to wilt within days before she stumbled upon a brilliant storage technique to prolong its freshness. "The best part is, this hack works with all types of lettuce, making it a versatile hack to keep in your back pocket." How to make lettuce last two weeks longer Start by chopping off the lettuce head's stem, as this area is prone to harbouring bacteria which can be a major contaminant for your greens, reports the Express. Next, snugly wrap the leaves in a tea towel or paper towels, tuck them into a sandwich bag, and then store them in the refrigerator. This method tackles lettuce's tendency to produce surplus moisture, which invites unwanted bacteria and mould. The towel serves not just to soak up additional dampness but also as a shield against bacteria - so your lettuce will preserve its freshness far longer than usual. To maintain optimal freshness, remember to swap out the towel every few days - you'll be rewarded with crisp, fresh lettuce for up to two weeks more. Not only does this hassle-free storage technique prolong the freshness of lettuce, but it applies to a variety of leafy greens including spinach, kale, bok choy and rocket, too. Nicole shared her excitement about the trick: "Lucky for us, now we have this hack, which makes extending the life of your lettuce simple and easy (and, not to mention: also cost-effective and more sustainable!")
Yahoo
30-01-2025
- Health
- Yahoo
Best egg alternatives and substitutes amid rising prices, bird flu fears
As bird flu cases continue to rise in the U.S., heavily impacting egg-laying flocks, so have the prices on cartons of fresh eggs due to dwindling supply. The U.S. Department of Agriculture has predicted egg prices could rise up to 20% this year due to egg shortages resulting from the outbreak of highly pathogenic avian influenza, or HPAI. Despite the outbreak, USDA officials have said the agency is "confident in the safety of the food supply." The agency stated previously that the chances of bird flu infection via eggs or poultry through the food chain are "extremely low." The USDA's Food Safety and Inspection Service, Animal and Plant Health Inspection Service, and Agricultural Research Service "have completed multiple studies to confirm that poultry and eggs that are properly prepared and cooked are safe to eat," the agency stated in a press release on Jan. 17. "Additionally, to verify the safety of the meat supply, these agencies have completed three separate beef safety studies related to avian influenza in meat from dairy cattle." "USDA consistently operates on a science-based, step-by-step approach, informed by what it learns about this virus through its everyday work and research and surveillance efforts," the agency added, explaining that "APHIS continues to work closely with state animal health officials on surveillance efforts to look for the virus in commercial, backyard, and wild birds" as well. American Egg Board president and CEO Emily Metz said in a statement Tuesday that American egg farmers would continue the fight against bird flu, noting that "volume sales of eggs at retail value have been up year-over-year for 22 consecutive four-week periods" despite the outbreak. She added that the combination of avian flu showing up in dairy cattle and changes in migratory bird patterns due to extreme climate events were adding to the impact of the current threat. American consumers have increasingly shown up online in recent days in search of possible alternatives to eggs and other options for recipes without eggs until prices and supply even out. Nicole Keshishian Modic, "Love To Eat" cookbook author and the food creator behind KaleJunkie, shared her top egg substitutes with "Good Morning America" previously. Below, find a few of her suggested swaps. Ground flax seed For the equivalent of one egg to use in cooking and baking, combine one tablespoon of ground flax seed meal with three tablespoons of water. Mix and let it sit to thicken for five minutes. Applesauce Use 1/4 cup of applesauce in place of one egg. Chia seeds To make a chia "egg," Modic uses one tablespoon of chia seeds, plus three tablespoons of water. Mix and let it sit for five minutes until the texture has achieved a thicker, gooey consistency. Aquafaba The liquid from cooked chickpeas has long been used by vegan chefs to create whipped peaks, much like egg whites. Modic suggests using three tablespoons of liquid from a can of garbanzo beans to use in place of one egg in recipes. Silken tofu Puree or whip 1/4 cup of silken tofu to replace an egg. According to Modic, "You can even add 1/4 teaspoon of baking soda for a lighter texture." Additionally, for fans of egg scrambles, regular tofu can be crumbled up and sauteed with a dash of salt and teaspoon of turmeric to make a perfectly golden yellow dupe. Mashed banana One small banana, mashed until gooey, equals one egg. Best egg alternatives and substitutes amid rising prices, bird flu fears originally appeared on
