Learning2cook's Profile
Chicken soup advice!
I really love Progresso chicken noodle soup (reduced sodium one). Unfortunately, it is so artificial and has so much msg that I want to try to avoid it. I am a college student, so making home made stock is not an option. So, I bought a natural chicken stock (this one really doesn’t have msg- even under it’s pseudonyms ex: hydrolyzed protein). So, I put some veggies (green beans and carrots) the broth, left over chicken, and noodles in the pot. Let’s just say that everyone last night had leftovers. It did not taste at all like “homemade chicken soup.” Any suggestions? Thanks so much!
Lowfat without nonstick?
Yes, I agree with mlgb, I said low fat not no fat diet. Some fat is healthy. Excessive amounts is not. Because eggs have fat, doesn't mean I want to add significantly more saturated fat by cooking with butter (or in other dishes a lot of oil).
Thank you all for your advice so far.
Lowfat without nonstick?
I am trying not to cook with any non-stick cookware to avoid teflon (unfortunately that means parting with george foreman). How do you still cook lowfat eggs and sautees without nonstick? I was also using the foreman for pressed sandwhiches and obviously to grill things, what do you all use instead? Thanks!
difference b/w Middle Eastern and Mediterranean cuisine
Sorry to sound naïve, but I am learning about cooking through cookbooks, looking at restaurant menus online, and both Middle Eastern and Mediterranean cuisine are melding in my mind. I keep reading about foods like bugler, lentils, hummus, olive oil, etc. associated with both these cultures/regions. What is the difference? Is Greece and France considered Med.? Once again, I apologize for my ignorance (keep in mind I am a newbie and trying to learn!)
Thanks!
Help learning to make soup
Thank you all so much for all your help. I really appreciate it!
Cento versus Rao marinara sauce
I'm in college, so making my own marinara is not an option. I have heard good things about both of these brands, but I would love to hear which you all think is the better of the two. Thanks!
Cooked Chicken?
I am a beginner cook, freshly out of college, and would like to make a chicken pot pie. The recipe calls for cooked chicken. I have noticed that in other recipes as well. How are you supposed to cook chicken when a recipe calls for cooked chicken? I have heard of poaching before, but I am not really sure what that is. Thanks!!
Help learning to make soup
I love soup, but am intimidating to make it. I never know what spices to combines, whether to use stock or broth, when to add crushed tomatoes. I would appreciate any help as to how to learn to make soup- any guidelines. Thanks!
Confused newbie- pots, pans, etc! [Moved from General Topics board]
My budget is my birthday is coming up-so I plan to combine all my gifts from parents and relatives plus graduation gift money together.
Confused newbie- pots, pans, etc! [Moved from General Topics board]
I am new to cooking (just left college). I would like to buy some kitchen basics- pot, stir fry or sautee pan (not sure if there is a difference, pan. I have tried to read the past forums on cooking supplies and am left more confused then ever. I read about all-clad, staineless steel, corningware, nonstick, cast iron, and more! I have no idea what I am doing. I realize some are supposed to be expensive, but I still don’t want to buy cheap if it means it’s carcinogenic, kill birds, etc. I would appreciate any advice and help sorting out all this info! Thanks!
Ice Milk
How do you make ice milk? Is there a way to make it low calorie and not too icy?
Frozen yogurt
There is a frozen yogurt store that claims to make frozen yogurt using only skim milk and flavor extracts. Is this possible? Wouldn't they need fat or something to make it not icy and sugar to make it taste good? Has anyone made frozen yogurt with milk, if so how? I love soft serve ice cream and frozen yogurt and desperately am looking for a low calorie recipe that I could make. I understand its not technically frozen yogurt since it uses milk. Thanks!
Why fage?
I have tried fage before but can't understand why everyone loves it so much. To me it taste like sour cream, which I like on tacos, but not alone. Also, it seems to negate a major benefit of yogurt- the calcium content is extremely low in comparison to regular yogurt.
How squeeze dry spinach
I am VERY new to cooking. Several recipes I have come across say defrost and squeeze dry spinach. What is the best way to do this? I have been microwaving frozen spinach and then using a million paper towels to dry it, but I imagine there is a better way-is the microwave necessary? If I do it with a dish towel the spinach will stain it though.
I appreciate any advice!
