Sentences with phrase «for most cooks»

Most sets will have three to four knives, which is plenty for most cooks.

It's easy to visually tell the difference between Chinese or Japanese and Mexican Chiles, and for most cooks it will make no difference in flavor or pungency, but for the trained palate it's possible to differentiate them.

For most cooks, tasting is automatic, but when it's not, the price can be high.

It's old fashioned and requires a higher degree of difficulty for most cooking procedures; it's paramount to what we're about.

For most cooking purposes you can't tell the difference in texture or taste, and for the home cook it is very difficult to know which one you are getting from the store, as the label doesn't distinguish which one in most cases.

Also, for most cooking (not baking) you can divide the recipes in half or quarters.

They come in standard 8», 12» and 16», but you can start with the medium 12» size which will be good for most cooking.

Not exact matches

Cook's most recent keynote reflected over 40 years of the company through visuals that made sense of milestones and what they meant for consumers and the company.

But instead of bringing expansive, overwhelming menus to people in smaller cities, Good Uncle wants to cook and sell just a few items from the world's most iconic restaurants — the two most popular salads from a place like Sweetgreen, for example, or the most popular pizza from Roberta's in Brooklyn — in smaller, non-NFL cities, like New Haven or Syracuse, places that have dense populations but lack easy access to great food.

Cook argues that augmented reality is preferable to virtual reality for many applications, because «most people don't want to lock themselves out from the world... With AR you can, not be engrossed in something, but have it be a part of your world, of your conversation.

Today's hobby 3 - D printers ring up for anywhere between $ 500 and $ 3,500, and those don't even cook up edibles, let alone the most perfect taste bud tickler on earth.

The danger, Cook knows, is that he is now America's most high - profile gay, and there will be a desire for him to weigh in personally on ballot initiatives, speak at campaign events, and give time, talent and treasure to LGBT causes.

Apple (AAPL) CEO Tim Cook, the most prominent openly gay executive, assailed a new Indiana law that critics say could make it legal for businesses there to discriminate against gays and lesbians.

Fortunately, in most cases (we hope for your business), you can rely on an accountant who isn't cooking the books, or taking chances when he or she shouldn't.

Every January the world's most famous cooks flock to the Cayman Islands for the Cayman Cookout hosted by the legendary chef Eric Ripert, owner of the three Michelin - starred NYC restaurant Le Bernardin.

Cooking at home more frequently is one of the most significant lifestyle changes you can make for your health since you can control what goes into your food and how it's made.

In an interview on Feb. 12 at Apple's headquarters in Cupertino, Calif., CEO Tim Cook spoke expansively about the state of Apple AAPL, Fortune's most admired company for nine consecutive years.

In America most self - employed people do grunt - work in highly conservative industries: construction, landscaping, car - repair, restaurant and truck driving for men and cooking, cleaning and beauty salons for women.

For decades, Wolfgang Puck has been one of the most recognizable names in cooking.

Apple confirmed its pricing power with customers recently when Apple CEO Tim Cook said that initial orders for the iPhone X — its most expensive iPhone yet — were «very strong.»

Yes people did put it on the shelves at the grocery store and yes they did sell it to me and Most definitely the did cook it for me.

Food writer Michael Pollan explores the origins of man's most basic culinary staples — grain, roasted meat, gathered vegetables — and advocates for cooking that preserves an integrity for the planet and a sense of joy in the body.

Most of us, if it was an enemy, would say, «Sorry, I'm all out myself» or «Well, I only have a little bit left and I need it for my own cooking.»

Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don't have enough time to cook.

Hi Ella, I'm very busy during the weekdays so I have to get most of my cooking done for the week in the weekend.

Sharing, that was always the most important part, for it's no fun to cook sweet and pretty things when there is no one to eat them with.

I only used 1/4 tsp of cayenne as i'm cooking for a 22 month old too but I feel it will still be too spicy and most certainly too bitter for him..

Lately in Argentina quinoa has been one of the most popular cereals in the market and when i cooked them for the first time i was told to wash them several times because they have something in their outer layer that it's not good for us, just telling you about what i had been told about it.

One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek.

Add the shiitake / crimini, a drizzle of tamari, and black pepper, and cook for another 5 - 7 minutes, until most of the liquid, released by the mushrooms, evaporates.

I often guestimate with most my cooking and don't measure a lot but for something new like this I get a bit nervous that my guestimating will be off and I'll ruin it!

You don't see most of what I eat online and most of my meals are far from beautiful, I often eat quick cook porridge for dinner, jars of peanut butter with a spoon for breakfast, tubs of hummus with slightly stale rye bread on the tube for lunch and a few too many trays of not - quite - right brownies when I'm recipe testing.

As a favor (and probably a good idea too for most people who visit your blog and willing to embark on the health cooking) i'd like to ask you if you possess / own all the blenders you sell on your website and if so... it would be very nice & useful for you to perhaps make a kind of review and give an honest advice on what they can and can not do and the kind of performance to expect... Not everyone can afford every piece of the ideal raw foodist equipment like the Magimix food processor and a Vitamix or Sage blender.

Since you always want to start cooking with a clean grill, this crud on the grill poses a problem, especially for the lazy cleaner, as most men are prone to be.

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.

A standard item of diet in the Texas cornucopia of succulent comestibles... the most glorious concoction that ever soothed the inward man, put the glow of health in his cheeks, and calmed his baser instincts, like throwing a meat cleaver at the cook for burning the toast, or shooting the hostess for putting sugar in the cornbread.»

Then, as I have for many years taken deep interest in the cook's art generally, I have paid greater attention, perhaps, to the practical side of the work than most of my compatriots in the land of India, who, while excellent judges, no doubt, of what a curry should be on the table, never put their hands to one in the stewpan in their lives.

Hi there, The things we need to do for a (good) freebie: — RRB - I am Rosa, live in London and the food I like the most is Catalan, in particular my mother's traditional style of cooking with lots of just picked up vegetables from the garden, all sorts of pulses, crusty bread with tomato and olive oil and could go on.

I'd like to use my freezer more often for left overs as I think that will be a great time saver for me (I'm not always the most motivated person when it comes to cooking) but wondered what rules you follow when freezing food.

Here is a (lighter) version of a cake most Russian cooks have up their sleeve — Ant Hill — named for its appearance, fairly simple to make, and out of this world delicious.

There are perhaps as many Indian spice mixes — or masalas — as there are cooks, but here's my modest attempt at putting down recipes for some of the most commonly used masalas in Indian kitchens.

My most recent Cooking Light magazine offered this Caramelized Onion & Zucchini Quiche recipe that not only fit the ingredients currently in my kitchen but was a perfect get - my - kid - to - come - for - brunch dish (I'm not above bribery and food seems to work quite well with her).

Perhaps that most involved part is peeling / deveining the shrimp (if your shrimp are frozen, just pop them into a cool water bath to defrost for a few minutes first)-- We prefer to remove the entire shell, no tails since everything is cooked together and nobody wants to mess with pulling off cheesy - coated tails, right??

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!

And for most home cooks, few are as intimidating.

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Slow Cookers are the most amazing cooking appliances for making a fast dessert recipe.

I always loved cooking for him... he was a most grateful and complimentary dinner guest.

I enjoy the Irish - style steel - cut oats the most, but they take so long to cook that I rarely make make time for them in my morning routine.

It's holiday time and that means I am cooking much more than usual -LCB- and that says a lot -RCB- and most of the time I am cooking for a crow...