This Is How Temperature, Butter, And Sugar Affect Your Chocolate Chip Cookies
The state of your butter matters.Have you ever looked at a chocolate chip cookie recipe and questioned it? You're not alone. It's what we do everyday. Why this temperature? Why not melted butter? Can I sub in another fat or use a different sugar? What we found surprised us, most of our answers hidden in this perfect—dare I say, better—Copycat Levain Chocolate Chip Cookie. The recipe took us many, many attempts, teaching us the ins and the outs of the chocolate chip cookie along the way. (It even sent the Delish team on a quest to develop our own perfect chocolate chip cookies.
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Ah, garlic. When was the last time you whipped up a mouthwatering dinner that didn’t include at least one clove of this flavorful and indispensable cooking ingredient? Exactly—this pungent allium makes almost everything taste better and we basically can’t live without it. That’s why it’s high time we figure out how to store garlic the right way since it’s always hanging around our kitchen, just waiting to make us happy. Here’s how to do exactly that.
How to Store a Whole Head of Garlic
When stored under ideal conditions, a whole head of garlic can last for many months. These conditions aren’t exactly easy to come by, however. But if you cook often, you should have no trouble using up your garlic before it goes rancid or sprouts.
A one-person restaurant is opening in the middle of a field in Sweden, delivering food from a rope out of the kitchen window
A restaurant in Sweden is taking the concept of social distancing to a whole other level: It will only serve a single guest each day.While bars, restaurants, and cafés in Sweden continue to serve seated customers, most of them have roped off every other seat or table in order to enforce social distance.
1. Find a cool, dark home for your garlic. Garlic thrives best in an environment that has average humidity and consistent temperatures between 60 and 65 degrees Fahrenheit. Unlike many other foods, colder storage does not make for a fresher clove (more on that below). It’s pretty hard to find a place that consistently registers such a moderate temperature during all four seasons, so you may have to get creative. But before you do, here are some tips:
- Opt for a storage spot that’s closer to the floor since it will be cooler than one up high.
- Avoid storing your garlic anywhere near the stove, oven or any other appliance that generates heat.
- Keep heads of garlic out of direct sunlight at all costs.
- Be aware that ventilation is another key factor. (That’s why garlic bulbs are usually sold in those funny mesh socks.) Whenever possible, store heads of garlic loose rather than in a bag and if you opt for the pantry, try not to crowd ‘em in with a dozen boxes of pasta.
2. Don’t refrigerate the bulbs. We touched on this above but it bears repeating: Cool is good, cold is bad. Do not store heads of garlic in the fridge if you can avoid it, as doing so is likely to result in sprouting. Garlic that has begun to sprout is still safe to consume, however, it’s likely to have an imperfect and somewhat bitter flavor that might upset a discerning palate (but it’s better than the rancid stuff that results from excessive heat). If you must refrigerate your garlic, aim to use it up within a week or two for optimal flavor.
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3. Keep the cloves together. Heads of garlic are resilient by design: When bundled up together inside their paper-thin skins, the cloves do an excellent job of weathering undesirable conditions. The same is not true once you break them apart, however. And sure, it’s a rare occasion that you would ever use an entire head of garlic in a single meal (unless you’re whipping up Ina’s chicken Marbella, that is), but the takeaway is this: If you’re the type to pull apart a head of garlic in search of cloves that are just the right size for your cooking purposes (raises hand), now is the time to stop doing so.
How to Store Peeled Garlic
Maybe you accidentally peeled more than you needed to for a recipe or perhaps you are hoping to get a head-start on tomorrow’s dinner. Either way, here’s how to store garlic once the skin has been removed so you can continue to cook with it for at least another day. Hint: This two-step storage solution even works for garlic cloves that have been breached by a knife (just don’t expect a long shelf-life).
This black bean burger recipe has a secret ingredient
If you're a vegetarian who's used to eating grilled veggies and side salads at summer cookouts, your time has come. This black bean burger recipe will show even the biggest meat fanatics that vegetarian meals are among the best-ever grilling recipes. The Most Common Grilling Questions in Every State These black bean burgers have a secret ingredient that will give your favorite hot sauce a run for its money: ground chipotle powder. It gives the burger a nice kick without overpowering the other flavors. To make the patties you should start by draining the black beans without rinsing them.
1. Peel the garlic cloves. If you don’t already have peeled garlic on your hands and are reading this with the intention of getting future prep work over with, start by peeling your cloves. If you so choose, you can also slice, dice or mince at this stage.
2. Store the cloves in an airtight container. Transfer the peeled garlic—whole or chopped—to an airtight storage container (glass is better than plastic since it is less likely to absorb odors) and stick it in the fridge. Seriously, though, airtight...unless you’re cool with garlic-scented milk in your cereal bowl. Peeled garlic will keep its delicious flavor for up to two days in the fridge, but try not to tempt fate—instead, aim to use it up within a day if possible.
RELATED: How To Store Onions, So You Actually Use Them Before They Go Bad
Gallery: How to Keep Guacamole from Turning Brown (PureWow)
1. Lemon or lime juice
Lemons and limes have high acidity and low pH. The acid in the juice reacts with the browning enzyme before oxygen can, keeping browning from progressing altogether. You can spritz or brush the top of the guacamole with either lemon or lime juice before storing or incorporate the juice into the guac recipe. This trick will keep your guacamole green for 24 to 48 hours and also works on partially-eaten avocados.
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Smoke, sweet, salt, and heat all get together in this evocative grilled dinner from chef Todd Richards.Instead, I eked out precious spoonfuls of the leftover smoky, salty, sweet spread—which is loaded with freshly sautéed red bell peppers; chopped cooked bacon; the vibrant, heat-flecked sauce from a can of chipotles; and various other flavorings—instead of lavishing crackers, tomato slices, and more piles of toast with the stuff the way I truly wanted to. The way I would if I'd made “extra.” Lesson learned.
- Dip a basting brush in lemon juice.
- Brush the juice guacamole and store in the fridge in an airtight container.
2. Olive oil
Rather than reacting with the browning enzyme, a thin layer of olive oil acts can act as a barrier between the dip and the air. If oxygen never reaches your guacamole, it can’t turn brown. Use how ever much you need to coat the surface of the guac. Ta-da. Use within 48 hours after storing.
- Dip a basting brush in olive oil.
- Brush the oil onto leftover avocados or guacamole and store in the fridge in an airtight container. Mix in the oil before serving.
Just like the olive oil hack, water keeps air from reaching the guac and turning it brown. Just be sure not to add too much water—you only need a thin layer to cover the top. Enjoy within three days max after storing (as if it’ll last that long).
- Top the guacamole with a thin layer of water.
- Store in the fridge in an airtight container. Pour the water out before mixing and serving.
4. Cooking spray
If you’re hosting and want to make guac in advance, this method is here to save the day. Acting as a protective barrier, cooking spray will keep your guac fresh and green for about 24 hours. You can use vegetable oil, olive oil or coconut oil spray. Try this hack on halved avocados too.
Consider This Your Master List Of Weight Loss-Friendly Snacks That Still Taste Unbelievable
Healthy chocolate banana bread bars? Believe it.But yeah, no. Snacks (you know, the healthy, well-portioned kind) can help ensure you don't get so damn hungry you just say "screw it!" and give up on your whole diet.
- Spray the top of the guacamole with nonstick cooking spray.
- Cover the dip with plastic wrap and store in the fridge.
6. Guacamole Keeper
If you make guacamole regularly for guests (or hey, yourself), this handy tool is worth the investment. It gives your leftover guac an airtight seal that keeps it fresh longer. We love this recently-released guacamole keeper from Aldi, which keeps guacamole fresh for days and only costs $7. The Casabella Guac-Lock is another popular option that’s a bit pricier at $23, but we’re in love with the cute chip tray attachment. Here’s how to use one.
- Fill the guacamole keeper container with your leftover guac and smooth the top.
- Cover the keeper with the top, squeeze out the air and lock it, creating an airtight seal per the product instructions.
- Store in the fridge.
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After months of being reduced to drive-thru service and having to cut various menu items, Taco Bell is finally able to bring back breakfast at most stores.At the onset of the crisis, parent company Yum Brands said the decline in Taco Bell's overall sales was largely attributable to a severe drop in both late-night and breakfast sales. "The breakfast business is impacted when people aren't on the roads going to work," CEO David Gibbs said in late April, as quoted by Nation's Restaurant News. "They're not going through your drive-thru for breakfast as much.