Sentences with phrase «after cooking food»

No, it has nothing to do with the carbohydrate; «safe» means that after cooking the food lacks toxic, bioactive, or immunogenic proteins.

But for my part, i don't cook with the oil and add it to my food after cooking my food so unrefined is pretty good for me.

An escabèche is technically a marinade, albeit one you apply after cooking the food.

After cooking food, toss green beans with Bone Suckin» Sweet / Spicy Mustard, salt and pepper.

After cooking food, place lettuce leaves onto serving platter.

«After we cook the food, we have updated our system so the food is hotter and fresher for the guests.»

This process makes you feel tired and heavy after a cooked food meal.

Not exact matches

There's a good reason why Bon Appétit is still relevant over 60 years after its founding: Because its writers and editors really know food, and know how to present cooking in a way that's approachable.

Why, after all, should a server walk with $ 600 for a four - hour shift, while the cook who prepared the food got far less?

Because if you didn't already know, you can get a pretty grim case of food poisoning from eating reheated rice; it's not the reheating that causes the problem, but instead the way the rice has been stored after being cooked the first time.

The CEO suggested there are short - term and long - term plans being cooked up to help bring people back to the «Food with Integrity» chain, which has yet to fully bounce back after food safety issues arose in 2Food with Integrity» chain, which has yet to fully bounce back after food safety issues arose in 2food safety issues arose in 2015.

My wife and I live a totally fulfilling life (vacations / cruises, drive nice but older cars, and eat out / cook good food), but are still able to save over 70 % of our after - tax income.

I get a kick out of seeing the enjoyment and satisfaction on a person's face after they had the pleasure of eating the kind of food that only your great grandmother was supposed to cook.

After they've cooked for about 20 - 25 minutes make the nut cheese by simply adding all of its ingredients into a food processor and blending for about 5 minutes, until the mixture is smooth and creamy.

The start of the Heritage Series marks the halfway point for the US Tour where the focus goes from fine - dining to old world cooking when the winner of ten - city Cochon 555 is announced at Grand Cochon in Aspen / Snowmass which has quickly climbed the ranks of the most sought after ticket during the week of Food & Wine Classic in Aspen.

Cooking for my husband who's feeling a little sorry for himself after being advised to avoid a whole heap of food groups for a while due to poor health.

Hi Ella, Your food is so amazing, it's brought me back into the kitchen after many years of not «cooking», but I do have a question.

Tomatoes are one of the few foods that have more nutrient availability after they are cooked or processed in some way (and by processed I don't mean concentrated, mixed with sugar and called ketchup).

Anyway after a change in circumstances in 2015 (and my ever increasing frustration at the levels of poncyness in the food industry) we decided that we really should do something about it and started producing cooking sauces but they had to be «healthy, exceptionally tasty and made from the minimum of ingredients for the maximum taste and most importantly Nowt Poncy!

My husband and I do Japanese January every year (just japanese food, which I not only love cooking but also is a good, tasty health kick after a full - on December!)

With the simple timer, you can cut power off to your slow cooker after say 2 hours of warming, and your food will still probably be at about 140 degrees when you are ready to eat.

I used to try and cook everything myself, and then realized after a few years that friends not only don't mind bringing food to contribute — they usually WANT to!

Thanks Jenn:) totally agree sometime after cooking the color makes the food unappetizing.

I always look forward to my cooking and food even after returning from eating some of the best food ever: Italian and Greek food.

This time I used the food processor after cooking the asparagus and onion, then after adding the milk I ran the immersion blender through the soup for good measure.

We've literally eaten nothing but one pot meals for the past four months, with hardly any barbecue making an appearance on our table this year, so I'm excited to finally have some time to cook some new food after spending most of this year testing new recipes for you to try in a year and a half (ha!).

For everyone freaking out about Rice, the USDA food safety and inspection service says rice is good 3 - 4 days after cooking and cooling properly

It's my favorite food for a crowd, especially in the summer when you can cook it up on your grill, and it becomes a central gathering point as you, the clever chef, layer ingredients one after the other, in ways that seem puzzling to those not in know, and half an hour later - boom!

You can also chop the tomatoes by hand, run them through a food mill, or purée them with a stick blender after they've been cooking.

After everything is cooked throw everything in a blender or food processor.

Scan your way through the internet or the cooking section at the book store and you'll find recipe after recipe for black bean burgers that follows the same basic procedure: Chop your black beans in a food processor along with some aromatics; stir them together with eggs, breadcrumbs, and some more whole or partially chopped beans; form them into patties, and cook.

Salt Plate Shrimp by The Mexitalian Jamaican Jerk Chicken Burgers by Simple and Savory Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina Memphis Style Pulled Pork by Two Places at Once Balsamic & Honey Chicken Skewers with Strawberry - Kiwi Salsa by No Spoon Necessary Amazing Basic Spice Rub for Grilling by An Oregon Cottage Mediterranean Chicken Kebabs by PasadenaDaisy Smoked Porchetta Pork Loin by Tasty Ever After Pressure Cooker Pulled Pork by Appeasing a Food Geek Peach Barbecue Sauce by The Beach House Kitchen Tuna Stuffed Sweet Peppers by SugarLoveSpices Herb Marinated Steak Gyros Plates with Tomato - Onion Salad and Green Tahini Sauce by Feed Me Phoebe Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!

Rosie, I'm from North Carolina, and I love good soul food, cooking, eating and feeding everybody in my Family, my sons and several adopted sons... Collards is one of my specialties I am now living alone for the first time so its hard for me to just cook for myself, I made smothered chicken breasts, Broccoli, Mashed potatoes and a strawberry cobbler for Dessert, will be eating leftovers tomorrow and the day after lol, I can't wait to try your Collards recipe and several more... I'm following you on Pinterest now, Have you ever tried putting your collards in fat back grease after you boil them?

After researching through cook books, food sites, and Pinterest, I was shocked to find out how easy French Onion Soup is to make!

It turns out that the big jump in type 3 resistant starch after cooking and then cooling is not destroyed by re-cooking, in fact it is increased with each time the food is heated and cooled.

Two big post-detox surprises: foods that I didn't cook at home tasted over salted, and my immediate craving for something sweet after eating a meal, virtually vanished.

Even after being so fond of cooking, we too had a fair share of foods home delivered from the corner food joint on hectic weekdays.

But food blogger Mary Younkin's cooking skills didn't bloom until after marriage.

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«I discovered The Takedowns on a break from some inebriated late night ebaying, and food blog scouring, and after placing second in the bacon competition with a Blue Cheese Bacon Explosion wedge, I was hooked on the idea of competitive cooking.

asafoetida: a spice used in India and the Middle East for cooking or as a condiment to be sprinkled over food after it has been cooked.

But right after direct food - on - the - fire grilling and before pots and pans, must have come pit cooking.

Being careful, having a clean working area, grilling the shellfish until they are properly cooked, and serving the food immediately after it's cooked are smart ways that you can play the barbecue shell game and always come out a winner.

Here's a secret about food editors: we spend so much time developing recipes and cooking that at night — between the busy day in the office and after - work activities like dance classes and book clubs — the last thing we want to do is cook.

Dorothy Hartley in her lovely book «Food in England» tells us that «Every cook knows how the pointed ends of cut cakes and biscuits break off - so, after several centuries of broken tips, someone evolved the cure: they cut a circle out of the centre before baking...».

Do all food bloggers feel so sad about the ingredients that got wasted or do they become cold and hard - hearted after a couple of months of dumping their deformed, ruined, creations into the waste - bin along with that perfect idea that was envisioned exactly in its yummy baked / cooked glory!

After all, we want food which is easy to cook as well as high in quality.

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night.

After last week of non-stop cooking, over-eating and over-drinking, I am ready for a post-Thanksgiving food break.

Although it won't be completely creamy until after it's cooked, it should still be relatively smooth, with absolutely no chunks, when it comes out of the food processor.