Latest news with #cookingTips
ABC News
26-06-2025
- General
- ABC News
Fresh tomatoes are in short supply. Here's how to use tinned instead
Are fresh tomatoes in short supply at your local supermarket? Or maybe higher prices have put them outside your budget. Wild weather in Queensland's growing regions and a tomato virus in South Australia and Victoria has impacted the availability of fresh tomatoes. If you're thinking about substituting with tinned tomatoes, here's what three culinary experts advise. Andreas Papadakis says he has not had a fresh tomato at home for months. Price aside, he says "it's not really the season" in Australia. Mr Papadakis is the executive chef at a range of restaurants in Naarm/Melbourne, including Italian restaurants Tip00 and Figlia, and he says tinned tomatoes are a great substitute. "I would just suggest 100 per cent of the time you need to get whole peeled tomatoes." He recommends avoiding diced or crushed options and anything with herbs — like oregano and basil — already added. Mr Papadakis finds whole tinned tomatoes to be less acidic. He says some poor-quality tinned tomatoes are so acidic they "will ruin" whatever dish you use them in. The chef and owner of Indian restaurant Enter Via Laundry in Naarm/Melbourne, Helly Raichura also looks for whole tinned tomatoes. "I think they will always come out a bit sweeter and juicier as compared to the ones that are already chopped. They tend to be too acidic for my liking." Jessica Nguyen is a cook and content creator also based in Naarm/Melbourne, who chooses tinned tomatoes with the highest percentage of tomato. She says there's a bit of a misconception that the contents of all tinned tomatoes are the same, but "generally the best quality ones are around 99 per cent tomato and only one per cent salt". These higher-quality options are better tasting and more expensive, she says. Beyond that, Ms Nguyen says it "depends on the recipe and the application". Ms Raichura says Italian tomatoes are usually sweeter than their Australian peers, but some of the local products offer great value. "When you're feeding a family of four I think you have to be practical, and the nutrition value also stays quite similar [between options]." Beyond choosing whole peeled tomatoes, Mr Papadakis says it comes down to personal preferences and taste. He recommends doing what he does with new suppliers, tasting the product. "Blend the tin of tomato and then just take a spoon and you taste it." Mr Papadakis says the costs won't always reflect the flavour and aroma of the tomatoes beneath the label. San Marzano — a variety of plum tomatoes grown in the San Marzano region in Italy — are the "pinnacle". They're characterised by "thicker skin, thicker flesh, making [them] less watery", but they're also expensive and can cost as much as $6 a tin, he says. Depending on how you're using them, Mr Papadakis says there are alternatives that are pretty good and much cheaper. Mr Papadakis says a tinned tomato is dense compared to a fresh tomato. If he were substituting canned tomatoes for fresh tomatoes in a recipe, he would reduce the amount by 25 per cent, "because otherwise you're going get a really dense sauce". He says to add stock or water to compensate. Ms Raichura says when you're cooking with tinned as opposed to fresh tomatoes, the acidity can differ. To counter this, she says you can dilute the acidity of tinned tomatoes with yoghurt or water — depending on the dish — and adding a bit of sugar. Another way to reduce the acidity is to decant your tinned tomatoes into a separate container the night before cooking, she says. Add a little salt and water and leave them in the fridge to mellow out. However, "If they're already too sweet" she recommends adding a bit of verjuice to "make it nice and bright". Either way you're bringing the tinned tomatoes closer to their best natural flavour, she says. Ms Nguyen says tinned tomatoes, passata and tomato paste lend themselves to the stews, braises and slow cooked meals she turns to during winter. "If you're doing things like slow cooked meals where the tomato is cooking for hours, sometimes [the difference between varieties is] quite negligible because that flavour builds up over time." While simple summer recipes that call for fresh tomatoes have only the quality of the produce to rely on, she says. Mr Papadakis uses San Marzano tomatoes on pizza bases but says a less rich tomato will likely work equally well in recipes with a longer cook time. Ms Raichura says she uses tinned tomatoes in Indian curries and turns to passata for pasta sauces. "It's definitely not going to be exactly like the fresh stuff, but for the sauces and cooking it down I think tinned tomatoes or passata work quite well."
BBC News
23-06-2025
- Lifestyle
- BBC News
Briony's Crispy Potato Salad
Serves 4 - 6 Ingredients:Salad: 750g new potatoesJuice of 1 lemon 2 tbsp olive oil 4 spring onions 1 celery stick 2 pickles or 6 cornichons Handful of fresh dill and parsley1 tbsp grated parmesanDressing:3 tbsp mayonnaise 2 tbsp sour cream/Greek yoghurt1 tbsp Dijon mustard1 tbsp white wine vinegar1 tsp honey Zest of 1 lemon Method:Slice the potatoes in half and boil in salted water for 10 minutes or until tender. Drain and toss in the juice of a on to 190C fan. Place the cooked potato halves cut side down on an oiled baking tray and use a mug to crush each one flat. Brush with olive oil, sprinkle with salt and bake for 20 minutes until crispy (you can also do this in an air fryer).Make the dressing by mixing all the ingredients together. Chop the spring onions, celery, pickles and herbs then mix well with the the roasted potatoes to cool for 20 minutes. Toss the warm potatoes with the dressing then chill for up to an Top Tips:Use waxy potatoes; new potatoes are ideal as they don't fall apart as easily, and they have a really nice, creamy the potatoes before roasting them. You don't have to roast them as long AND it keeps the middle tender while the outside stays crispy!Adding a tangy flavour like vinegar, pickles or lemon juice, adds depth to the flavour and lifts the salad!Add the dressing while the potatoes are still warm (not too hot) as it mixes better and they will absorb the lemon juice can stop the potatoes from browning and keep the salad fresh.
CNET
20-06-2025
- General
- CNET
Stop Cooking These 10 Foods in Your Instant Pot
The Instant Pot is an incredibly convenient appliance, especially in the summer when you don't want to spend a lot of time in front of the stove. It offers multiple cooking options and features, but there are limits to its power, and some foods don't fare well in the machine. To save you time, money and having to eat something awful, we've devised this list of foods you should never cook in the Instant Pot. Here are 10 food items and recipes you should never cook in your Instant Pot. And for more cooking tips, check out nine cooking hacks that actually work, why you might be ruining your chef's knife and the top slow cooker mistakes to avoid. Seafood Shrimp is best cooked on the grill or in a sauté pan. David Watsky/CNET In general, seafood such as fish, oysters, shrimp, mussels and clams is just too delicate for pressure cooking and slow cooking modes. They are foods that are meant to be cooked quickly at just the right temperature, which is hard to do with an Instant Pot. A few seconds too long or at the wrong temperature, and you can end up with mush or rubbery lumps. Besides, fish, shellfish and crustaceans are easily cooked with other methods, so breaking out the Instant Pot for them won't guarantee better results as it can for tougher meats. The only exception is octopus and squid. Pressure cooking these tough creatures can make them tender while keeping the meat juicy. Just be sure to find a recipe that is specifically for the Instant Pot. Fried and crispy food Fries and other crispy foods don't work in the Instant Pot. Elevation Burger Unless you've purchased a specialty model, your Instant Pot is not a pressure fryer and isn't designed for the higher temperatures needed to heat cooking oil for something like crispy fried chicken. Of course, an Instant Pot is perfect for a dish like carnitas, but to get the final crisp on the meat, after you remove the meat from the Instant Pot, transfer it to a skillet and brown for a few minutes or on a baking sheet to crisp up in a hot oven. (However, if you're looking for an air fryer that will get your food nice and crispy, you can check out our tested picks for the best air fryers of 2025). CNET Dairy-based food Just like in a slow cooker, most dairy products such as cheese, milk and sour cream will curdle in an Instant Pot, no matter if you use the pressure cooking setting or the slow cooking setting. Add these ingredients after the dish cooks or avoid making the recipe in the Instant Pot altogether. There are two exceptions. One is when you're making yogurt, and that's only if you use a recipe specifically for an Instant Pot. The other is if you're making a cheesecake, and again, only if you're following an Instant Pot recipe. Pasta and noodles A pot of boiling water is the only way to cook pasta properly. Getty/JannHuizenga While you technically can cook pasta in an Instant Pot, it may come out gummy or unevenly cooked. Honestly, unless you don't have the option, boiling the pasta in a pot on a stovetop is just as fast and easy and will yield consistently better cooked pasta. Read more: No, Salted Water Doesn't Boil Faster and 7 Other Pasta Myths Two recipes at once Cooking a roast with potatoes and carrots is a time-honored recipe, right? Not in this case. Don't try to cook a main dish with a side dish in your Instant Pot. They may fit in the pot together, but each food will need its own cooking time. Cooking items together will inevitably result in a dry or mushy mess. Cakes You aren't really baking a cake in an Instant Pot, you're steaming it. The cake will be moist -- which works for something like bread pudding -- but you won't get a nice crust on the cake or the chewy edges that everyone fights over with baked brownies. However, if you do need to throw something together for a potluck or quick family dessert, you can get a moist sponge in half an hour or so, excluding prep time. Foods for canning Canning, the art of cooking and sealing foods in jars, is often done in a pressure cooker. So, it may seem like a good idea to make a batch of jams, pickles or jellies in your Instant Pot. Don't do it. With an Instant Pot, you're not able to monitor the temperature of what you're canning as you would with a regular pressure cooker. With canning, cooking and sealing the food correctly is key. Improper cooking and sealing can lead to bacteria growth that can cause food poisoning. While you want to avoid canning with an Instant Pot, some of the newer models (like the Duo Plus) do have a sterilize setting that lets you clean baby bottles and kitchen items like jars and utensils. Good steak A pressure cooker is not a barbecue. An Instant Pot does great with tougher cuts of meat -- which the pressure cooker can easily break down -- but not so good with ones that are best eaten medium-rare, like a steak. Save those for the grill. Yellow and red lentils Not all lentils can stand up to an Instant Pot's pressure. James Martin/CNET We love lentils, but not all of them can be cooked in an Instant Pot. Brown and green lentils can hold up to pressure cooking, but the more delicate yellow and red versions turn to mush because they cook so quickly. Unless you're purposely making lentil soup or dhal, stick to cooking red and yellow lentils on the stove to preserve their texture and shape. Cookies Cookies aren't going in your Instant Pot, are they? Getty Images Cookies are another baked food that doesn't work when made in the Instant Pot, either on pressure cooker or slow cooker mode. Instead, try your luck with convection heat by way of a wall oven, toaster or air fryer.
Arab News
20-06-2025
- Entertainment
- Arab News
Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe
DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India's most celebrated chefs and restaurateurs. For the latest updates, follow us on Instagram @ Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai. Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs. Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking. When you started out, what was the most common mistake you made? Adding too many elements into a dish. It's imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that's the thrill of being a chef. You are not a robot programmed to churn out a fixed model. What's your top tip for amateur chefs? Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first. What one ingredient can instantly improve any dish? Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes. When you go out to eat, do you find yourself critiquing the food? It's shameful, but yes. I really don't know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me. What's the most common issue that you find in other restaurants? That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service. What's your favorite cuisine to order? I love Asian food and junk food when I eat out. Dim sum bars are a favorite. What's your go-to dish if you have to cook something quickly at home? A khichdi — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes. What customer behavior most annoys you? When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three! What's your favorite dish to cook ? My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn't share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It's a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place. What's the most difficult dish for you to get right? Way too many to recount. As a boss, what are you like? Are you a disciplinarian? Or are you more laidback. You want my dirty secrets out? (Laughs.) I'm very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I've mellowed out a lot with age, but there is still scope for a lot of improvement. I'm learning that it's unfair to have unrealistic expectations, and that that harms both my team and me. Chef Ritu's moong dal khichadi with vegetables Ingredients: 2 tbsp ghee ½ cup moong dal ½ cup Gobindobhog rice (or basmati rice) ½ tsp cumin seeds 1 bay leaf 1 pinch hing (asafoetida) 2-inch piece ginger, grated (~1 tbsp) 1 green chili, chopped (optional) ½ red onion, finely chopped 1 tomato, chopped Salt, to taste ½ tsp turmeric powder ½ tsp red chili powder ½–1 tsp garam masala 1 cup mixed vegetables (carrot, peas, cauliflower) 3–3½ cups water (adjust based on desired consistency) Instructions: 1. Prep the dal and rice Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear. Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking. 2. Cook the tempering Heat ghee in a pressure cooker or deep pot over medium heat. Add cumin seeds, let them sizzle for a few seconds. Add bay leaf and a pinch of hing. Stir in grated ginger and green chili (if using), sauté for 30 seconds. Add onion and cook until translucent (2–3 minutes). 3. Add tomato and spices Add chopped tomato, cook until soft (3–4 minutes). Mix in turmeric, red chili powder, and salt. Stir well. 4. Add vegetables, dal and rice Add chopped vegetables, soaked dal and rice. Stir everything together to coat well in the spices. 5. Cook Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi. For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally. For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed. 6. Finish Once cooked, stir in garam masala and let it rest for 5 minutes. Adjust salt or spices to taste. Add a dollop of ghee on top if desired. Serve hot with: A side of yogurt or pickle A drizzle of ghee Papad or a simple salad for crunch
Arab News
13-06-2025
- Entertainment
- Arab News
Recipes for Success: Chef Davisha Burrowes offers advice and a tasty recipe
RIYADH: The Mediterranean dining venue The Lighthouse, founded in the UAE, recently opened its first Saudi outpost in Riyadh's Diplomatic Quarter. For the latest updates, follow us on Instagram @ 'I like to describe the Lighthouse menu as a celebration of fresh and seasonal ingredients that represent the Mediterranean culturally as a whole,' says its executive chef Davisha Burrowes. 'I think it's a perfect balance between East and West.' Burrowes — who grew up in Barbados — caught the culinary bug early. 'I was around nine years old when I started cooking,' she says. 'And that just grew around the age of 14 or 15. I did a few competitions in Barbados, and from there, I took my degree in culinary arts, worked around the world in different cuisines, then finally landed with the Lighthouse.' When you started out, what was the most common mistake you made? I think all young chefs tend to seek perfection. I was definitely overthinking the little things. And when you overthink, you tend to overcomplicate and overseason. and throughout the years, with growth from maturing as a chef, I will tell anyone that lasts this morning. What's your top tip for amateur chefs? Experiment. Don't be afraid to try new things — new flavors, new blends. Go with the flow a little bit, and don't be so hard on yourself. Some of the best recipes, by a lot of chefs around the world, have been born through mistakes. What one ingredient can instantly improve any dish? And why? Probably a fresh squeeze of lemon. It brightens, it lifts, it cuts through very rich flavors as well. But personally, I think the best ingredient you can put in a dish is love, cooking with your heart, with your passion, just enjoying it and giving respect to each ingredient, whether it's something as humble as an onion or a piece of foie gras. When you go out to eat, do you find yourself critiquing the food? It depends. If I go to somewhere casual, you know, I take it for what it is. I manage my expectations. I also work within hospitality, so I know there can be certain challenges within the back of house and within the operation. But if I'm going somewhere where I have high expectations, then I hold them to a certain level. What's your favorite cuisine? I love Japanese cuisine. I worked in Japanese cuisine for two years, so I love a good selection of Nigiri platter. It needs precision, but it's very, very simple. What's your go-to dish if you have to cook something quickly at home? I love cooking spaghetti carbonara. It has very few ingredients, it takes minimal effort, but it also has its intricacies. What's your favorite dish to cook? If time's not a factor, then it's a barbecue. Going back to my roots, I'm from the Caribbean, and we do a lot of barbecue — it's always summer in the Caribbean, so we do a lot of cooking outdoors. So, definitely a barbecue feast or a grazing plate. What customer behavior most annoys you? I wouldn't say it necessarily 'annoys' me, but I do get a little disappointed when some ingredients are swapped out of dishes — especially ingredients that are essential to the harmony of the dish. As chefs, we spend a lot of time curating dishes, making sure the flavors are balanced, so when ingredients are swapped out, it just changes the whole experience that we're trying to offer. As a leader, what are you like? Are you a disciplinarian? Or are you more laid back? I prefer to inspire rather than intimidate. I'm very hands-on in the kitchen. I like to lead by example. I think that as a chef — or as a leader in any field — it's important that the team see you do it, so they can have the encouragement to do it on their own. Chef Davisha's charred aubergine with labneh and hot honey harissa (Serves 2) Ingredients: For the Charred Aubergine: 1 large eggplant (aubergine) 1 tbsp olive oil 2 tbsp labneh (or see Labneh Mix below) 1 tbsp hot honey harissa (see Hot Honey Harissa below) 1 tsp toasted pine nuts A few fresh chives, finely chopped Salt and pepper to taste For the Labneh Mix (optional, for a more flavorful labneh): 60g labneh 0g Greek yogurt Pinch of table salt 1 tsp fresh lemon juice For the Hot Honey Harissa: 20g butter 10g olive oil 3g harissa paste (or more for extra heat) 1g crushed chili flakes 5g smoked paprika 10g honey INSTRUCTIONS: Char the Aubergine: Preheat a grill pan or BBQ to high heat. Brush the aubergine halves with olive oil and season with salt and pepper. Place cut-side down on the hot grill and cook until charred and softened (about 6-8 minutes per side). For a true smoky flavor, roast directly over a gas flame or in a preheated oven at 220°C for 20 minutes. Prepare the Labneh Mix (optional): In a bowl, whisk together labneh, Greek yogurt, salt, and lemon juice. Adjust seasoning to taste. Make Hot Honey Harissa: In a small saucepan, melt the butter and olive oil over medium heat. Add the harissa paste, chili flakes, smoked paprika, and honey. Stir well and cook for 2 minutes until fragrant. Remove from heat. Assemble: Place the charred aubergine on a serving plate. Dollop with labneh (or labneh mix), drizzle generously with hot honey harissa, and scatter toasted pine nuts and chopped chives on top. At-home tips Labneh Substitute: If you don't have labneh, use thick Greek yogurt, strained through a cheesecloth or coffee filter for a few hours to mimic labneh's rich texture. Char at Home: If you don't have a grill, broil the aubergine in your oven or cook it in a cast-iron pan to achieve a similar smoky effect. Harissa Hack: No harissa paste? Mix 1 tbsp tomato paste with 1 tsp chili flakes, ½ tsp cumin, and a pinch of smoked paprika for a quick substitute. Honey Choices: Use mild, floral honey for a more balanced sauce or a spicy honey to really turn up the heat.
