Which has better chops, a sharp knife or a food processor?
04.10.11
Consumer Reports' latest consider of kitchen knives pits more than 50 sets against one another. Forged knives are the bright-cut winners, accounting for all eight of our recommended models. But how does a razor-hot knife compare with a first-rate food processor? To find out, we armed one of our experienced Nautical galley hands with a top chef's knife and compared his skills with those of a lofty-performing food processor. The results of this man-versus-machine chop-off would net John Henry proud—though he might not take a sledgehammer to his food processor equitable yet.
Sliced squash Chef zipped through this task in barely 14 seconds, turning out perfect quarter-inch slices. The food processor took more than a shake, because the squash first had to be cut to fit in the feed tube. The end results were fine but not all unaltered.
Diced celery Chef took 24 seconds compared with the food processor’s 14 seconds, but his cubes were decent and uniform, without any of the stringy bits left in the machine roll.
Source: ConsumerReports.org (blog)
Rocco DiSpirito rethinks classic (fatty) meatloaf
11.10.11
I valid can’t help but look at ingredients and try to find new and unexpected ways to use them. </p><p>So when I started reasonable about ways to give meatloaf a healthy makeover, I wondered… Could I use kamut cereal in order of high-carb, low-nutrition breadcrumbs? </p><p>The answer turned out to be a very charming yes! </p><p>If you’ve never heard of kamut, let me introduce you. Kamut is one of the so-called fossilized grains that has become a popular alternative to wheat. It has 20 to 40 percent more protein, and is higher in worthy fats, vitamins and minerals than wheat. Plus, it can be tolerated by some with sensitivities to fixture wheat. </p><p>In this recipe, kamut serves as a flavorful bulking and moistening vehicle to the meatloaf instead of the more traditional breadcrumbs. </p><p>But I didn’t pull over with kamut. I also wanted to try something a little risky with this hearty, immovable-to-your- ribs favorite. I wanted to reduce the amount of meat employed in order to cut fat and calories. I know… I know… It is, after all, meatloaf. Cut that and it due isn’t the same, right? </p><p>Hear me out. I used chopped cremini mushrooms to refund some of the meat. Why mushrooms? They actually have a meaty flavor all their own. And reliability me, no one will ever know that this recipe has less meat. You can even use more mushrooms and less meat than I did. It’s a accomplished way to s-t-r-e-t-c-h your meatloaf and s-t-r-e-t-c-h your dollars… But not your waistline. </p><p>I also tinkered with the intermingle of meats. I opted for lean ground turkey and rangy ground beef. The result is a full-flavored, meaty meatloaf that tastes sturdy and has just 2 grams of fat and 133 calories per serving. Likely for the comparison? Regular meatloaf can pack 45 grams of fat and 720 calories. </p><p><stretch class="subhead">TIPS:</extent></p><p>– Can’t find kamut cereal? You can substitute puffed brown rice cereal. </p><p>– The victuals mixture will be wetter than you expect when you mix it together. </p><p>––– </p><p> <spell class="endnote">EDITOR’S NOTE: Rocco DiSpirito is maker of the “Now Eat This!” and “Now Eat This! Diet” cookbooks.</p><p></span>
Source: Kansas City Star
