Pandemic Could Be Recipe for More Cooking at Home - Gallup Poll |
- Pandemic Could Be Recipe for More Cooking at Home - Gallup Poll
- Wellness for the Family: Sous Vide Cooking - 9 & 10 News - 9&10 News
- 6 kitchen tools to revive your cooking in 2021 - CNET
- This Samsung refrigerator suggests cooking recipes, plans your diet and even does grocery shopping - Entrepreneur
- How to Cure Cooking Fatigue: Meal Prep All in One Day - Eater
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Pandemic Could Be Recipe for More Cooking at Home - Gallup Poll Posted: 14 Jan 2021 11:31 PM PST This blog details some of the key findings from the latest Gallup and Cookpad report on global cooking trends through 2019, A Global Analysis of Cooking Around the World, Year 2, released on Dec. 17. Before the global pandemic and accompanying lockdowns likely drove people back into their own kitchens, results from the latest Gallup and Cookpad study of home cooking trends show this was already happening more often in some parts of the world. When countries experience social unrest related to political and economic strife, it can lead to an increase in people staying home to cook and eat meals, rather than dining out or consuming pre-prepared foods. In most parts of the world, the number of meals people reported cooking at home didn't change much from 2018 to 2019. Results from the second year of the first-ever global study of home cooking trends show that the number of meals personally cooked at home in the past week rose just slightly, from 6.5 meals in 2018 to 6.9 meals in 2019.  Custom graphic. The number of meals cooked at home increased between 2018 and 2019. The average number of meals cooked at home in 2018 was 6.5, globally, and in 2019 was 6.9. This is a statistically significant difference. Latin America and Asia also showed significant changes from 2018 to 2019. The increase in the global number is largely driven by people cooking more meals at home in Latin America and in a few key countries in Asia. While most of the increase is attributable to people cooking more dinners, people in Latin America also reported cooking more lunches at home. The results from this study are important -- particularly in the context of the current global pandemic -- because how much time people spend cooking, what resources they have and use to do so, and with whom they share a meal are all windows into people's lives. Cooking is also a reflection of the health, consumer spending and carbon footprint of a country's citizens. This, in turn, has consequences for the world's economy and affects global food supply chains. Cooking Habits Changed in 13 Countries by at Least 15%While cooking habits were stable across most countries between 2018 and 2019, in 13 countries, the average number of meals people were cooking increased or decreased by at least 15%. In countries such as Lebanon, Mauritius, Ivory Coast, India and Pakistan, the typical number of meals prepared in the previous week increased in 2019. Meanwhile, in places such as Montenegro, North Macedonia, Bosnia and Herzegovina, and Georgia, people reported cooking fewer meals. Countries Where Changes in Home Cooking (Lunch and Dinner) Increased or Decreased by More Than 15% Between 2018 and 2019
Many of the countries where cooking habits changed substantially in 2019 also experienced a series of economic or social shocks, which may have prompted changes in people's lives, including their cooking habits. In Lebanon, for example, the number of meals cooked at home per week rose from 2.8 meals in 2018 to 3.9 meals in 2019. The surveys in Lebanon took place amid tremendous political and economic turmoil, as reflected in people's responses about their living standards. The percentage of Lebanese who said they were satisfied with their standard of living in 2019 was nearly 30 percentage points lower than it was the previous year. It's highly likely that many Lebanese could not afford to eat out. The effect on the service industry in Lebanon was devastating. According to an Al Jazeera article cited in the report, "Some 25,000 employees lost their jobs in the [four]-month period between October [2019] and January [2020] … in [the restaurant] sector that used to employ 150,000 people." Women More Likely Than Men to Prepare and Eat Meals at HomeLooking at dinner in particular -- a key mealtime that brings together families or communities to not only eat, but also form connections and deepen bonds -- people fall into one of four groups: those who frequently eat and prepare home-cooked dinners, those who frequently eat home-cooked dinners but rarely prepare them, those who eat and prepare dinners less frequently, and those who rarely do either. The largest group worldwide falls into the first group; 40% of people frequently eat and prepare home-cooked dinners. People in this group are predominantly female (72% female vs. 28% male). Worldwide, women are over twice as likely to be in this group than men, with 57% of all women being people who frequently cook and eat at home, compared with 22% of men. This large gap is consistent across all regions of the world except Northern America, where women are only slightly more likely to be in the group that frequently cooks and eats dinner at home -- with 34% of women in this region falling in this group, compared with 23% of men.  Custom graphic. The percentage of people who stay home and cook dinner, based on gender, shows significant differences across all regions. For example, in MENA, 6% of men stay home and cook dinner, while 47% of women do. Conversely, those in the second group -- who frequently eat home-cooked dinners but rarely prepare them -- are predominantly male (75% male vs. 25% female). This male-dominated group is particularly prevalent in societies where there are relatively large gaps between men and women in key areas of human development as defined by the International Development Association gender equality rating and the UNDP Gender Inequality Index. More analysis is needed of the people who either don't prepare or eat home-cooked meals very frequently or do so only rarely (the third and fourth groups). They may be doing so not necessarily out of personal preference, but possibly because of food scarcity at the national level and self-reported challenges in affording food in the past year. Both issues have only been magnified during the global pandemic. Looking AheadThe results from the latest Gallup and Cookpad study add to the growing body of what the world knows about the role that cooking plays in people's lives. Gallup collected and is analyzing data from more than 100 countries in 2020, and we expect to learn even more this year, when we anticipate significant changes in home cooking trends. The economic effects of the pandemic have already been proven to hit vulnerable populations the hardest. This means that many of the countries already highlighted in the first two Gallup and Cookpad reports as having significant cooking increases or decreases will no doubt also be among the most affected by food scarcity during the pandemic. To learn more about the global cooking analysis from Cookpad, visit their website.  |
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Wellness for the Family: Sous Vide Cooking - 9 & 10 News - 9&10 News Posted: 14 Jan 2021 12:19 PM PST Sous Vide Cooking Does your chicken always turn out tough and dry? You might want to give a cooking technique called sous vide a try. With more people exploring home cooking, adding sous vide to your repertoire has many benefits. This type of cooking retains more vitamins and minerals, locks in flavors, takes care of itself, and cooks food to the exact right temperature. The basics Sous vide means "under vacuum" in French. This is because this cooking technique utilizes food in vacuum sealed bag with herbs, spices or marinade, then dropped in a water bath to cook. The actual sous vide machine circulates the water while warming it, keeping it at the ideal temperature without fluctuation. And at a price tag of about $100, this cooking technique doesn't have to be limited to fancy restaurants. This is gradual and controlled cooking at its finest, making the end-product perfect in texture. Some proteins such as chicken and steaks take a couple of hours to cook, but it's an excellent opportunity to get things done around the house or prepare side dishes as the sous vide takes care of itself. But don't worry about all foods having a lengthy cooking time, some foods such as shrimp take just 15 minutes. When is it useful? A great way to use the sous vide is for meal prep. Make a few perfectly cooked chicken breasts for salads for the week or a batch of veggies. It's also beneficial for dinner parties. Several steaks can be prepped ahead of time by sealing with herbs, garlic, salt and pepper and a little oil in a bag. Some steaks cook for two hours in the sous vide and can then be seared on a cast iron or stainless steel skillet to get a crisp edge when they're ready to serve. Anything else? A vacuum sealer is another tool useful for sous vide cooking. Not only does it come in handy in getting all air out of the bag, but it helps store food for longer in the fridge and freezer, without the unwanted freezer damage. In fact, you can prepare plenty of bags of sous vide contents to store in the freezer and bring take them out for a no-effort weeknight meal. However, you can use the water displacement method with a gallon zip loc bag. Sous Vide Sesame Chicken with Cauliflower Rice Serves 4 Sous vide bag contents can be sealed and placed in the freezer for later use. It is best to prepare the chicken first and let it cook in the sous vide bag. When there is ~30 minutes left on the chicken in the sous vide water bath, prepare cauliflower rice and lastly the sauce. For a busy day, the chicken can cook for up to 4 hours without losing its desired texture. Ingredients Sesame Chicken Sous Vide Bag Contents
Sesame Sauce
Instructions Sous Vide Sesame Chicken
Sesame Chicken Sauce
Cauliflower Rice Ingredients
Instructions
For more health and wellness tips from Shanthi Appelo, and other experts, click here.  |
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6 kitchen tools to revive your cooking in 2021 - CNET Posted: 15 Jan 2021 03:00 AM PST Whether you're prepping meals for one or for ten, a KitchenAid stand mixer or a high-end Dutch oven might seem like the dream tools to have at your disposal. But besides a good chef's knife, a few smaller purchases might be better investments than those luxury items. For just a few bucks in some cases, these tools can change the experience of cooking and make the elaborate prep often involved in those diets we're trying out in 2021 that much more doable. Here are six tools that can seriously elevate the quality and aesthetics of the food coming out of your kitchen. We update this list periodically.  The single best investment in my kitchen over the past four years has been a mandoline. Essentially, it's an adjustable slicer for fruits and veggies, and it makes preparing salads a breeze. All the intricate slicing you normally have to do for good salads is so much easier with a mandoline, and prepping veggies for pickling is just as easy. Not only does this make everything you slice look uniform and beautiful, it also gives you fantastic opportunities to punch up textures in your typical dishes. This particular model was unavailable at time of writing, but it's an example of what to look for.  If you cook steak with any regularity, you probably already have a cast-iron skillet. But those skillets are just as helpful for making all kinds of meat, from chicken to octopus. One of my favorite recipes I've been honing over the years is an octopus-lime bagna cauda -- and well-seared baby octopus is one of the most important components. When it's too cold, or I'm too lazy, to use the grill, my cast-iron skillet is perfect for searing those tiny tentacles.  A good chef knife isn't cheap, but it's an investment that'll last you years. The problem is, many of us settle for mediocre knives because our old ones get dull and we don't want to shell out for a $150 knife every couple of years. The tool that helps you keep your knife performing as well as possible is a sharpener. You can pick up a sharpener that works well for as little as $6 on Amazon.  One of the biggest roadblocks to preparing complex dishes is the prep. If you have to mince, dice or roughly chop a half dozen ingredients, having a spacious cutting board makes a world of difference. Yes, you can pick up small, plastic cutting boards for crazy cheap on clearance at T.J. Maxx, but it's a better investment to just spring the $20 for a board that's at least in the range of 18 by 14 inches. You'll immediately be grateful when you can keep three separate piles of herbs on it, plus chop carrots without the slices rolling onto the floor.  If you really want to get into baking high-quality breads or desserts, a kitchen scale is a must-buy. You can get one for a little over 10 bucks on Amazon, and it will make your recipes so much more precise. As the saying goes, cooking is an art and baking is a science. Science depends on math, and good math starts with accurate measurements.  Five degrees can separate a good steak from a perfect one, and unless you're a seasoned chef, cooking by eye isn't a reliable way to get those perfect results. Especially if you're experimenting with different meats, a meat thermometer will be one of the most-used tools in your drawers. Three years after buying my first one, I honestly don't know how I attempted to cook meat without it. More cooking recommendations
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Posted: 14 Jan 2021 03:18 PM PST Plus, the tech firm's smart fridge syncs with other appliances to send cooking instructions. Entrepreneur's New Year's GuideLet the business resources in our guide inspire you and help you achieve your goals in 2021. 2 min read This article was translated from our Spanish edition using AI technologies. Errors may exist due to this process.
Technological advances have made smart devices increasingly integrated into our daily lives. Such is the case 'Family Hub' , Samsung's new refrigerator, which includes software capable of interacting with other appliances , recommending cooking recipes and even designing nutritional plans . The company unveiled its smart fridge on Tuesday at the Consumer Electronics Show (CES) 2021 technology innovation fair. This includes a screen to access the 'SmartThings Cooking' application , which proposes personalized recipes "based on customer tastes and preferences," said John Herrington, Samsung vice president and general manager of home appliances, in a statement. Thus, the refrigerator can plan the weekly feeding of the family "in a more efficient way" , added the executive of the brand. "Each recipe is designed to guide you through the simplified cooking process, timing and explaining each step like a cooking class at home," the company said in the same statement.
Credit: Samsung.com Using the Whisk network of artificial intelligence , the software can also make your purchases directly on store platforms such as Walmart and Amazon Fresh . The app analyzes what is inside the fridge and adds the missing ingredients to the shopping cart , to order them at home . "Families around the world embraced smarter cooking and optimized meal planning with the Samsung 'Family Hub' refrigerator ," Herrington said. This 2021, the CES digital innovation fair was held virtually and not in Las Vegas, Nevada, as in previous years. All conferences can be followed live from their official website , upon registration.  |
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How to Cure Cooking Fatigue: Meal Prep All in One Day - Eater Posted: 14 Jan 2021 11:04 AM PST  Welcome to Ask Elazar, a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions. I have about one day a week where I actually have the energy to cook for more than 20 minutes. What kinds of things can I make that'll last throughout the week? A few weeks ago I was balancing precariously on a chair in my backyard, hanging a shimmering side of trout from a wooden trellis so it could dry in the cool air. Once cooked, the filet would last me through the week, making for hearty salads, several Japanese breakfasts, and a lot of easy dinners. I was very proud of myself, and shared pictures of my hanging fish mobile to Instagram, proof that not only was I alive and well(ish), but that I was thriving in isolation. But the truth is, my aspirations lasted about as long as the leftover fish in my fridge. This week, I've eaten canned tuna for dinner three nights in a row, watching the last vegetables in my fridge wilt and turn grey. As COVID-19 cases soar in California, it's more than just fear of infection that has put a stop to my grocery shopping and cooking projects; I, like you, am entirely burned out on cooking. As we adjust to this frightening new stage of the pandemic, with a vaccine finally in sight but case counts worse than ever, I'm also adjusting my approach to cooking. I'm a long way from the ambition that fueled me in March and April, when I tried to become a better baker (that did not happen). Now, I find it helpful to view cooking more practically through a lens of sustenance and nourishment, a way to get my body through these extremely difficult, and hopefully final, months of the pandemic. That's not to say that cooking has lost all sense of joy, but I'm realistic about what I can cook with the limited energy I have most days. So, what does cooking for sustenance (and through burnout) look like? Now more than ever, it looks like simple, high-volume meal prep. Sunday meal-prepping isn't entirely new to me, but I was inspired to get back into the practice by friend and LA Times cooking columnist Ben Mims, who documented on his Instagram Stories as he cooked his way through big produce hauls in early April, and shared his meal-planning strategies for doing so. I always start my day of cooking by planning out a grain, a starchy vegetable, something green, and a source of protein to eat throughout the week — this choice is usually made based on what is already in my fridge and freezer, and won't require a trip to the store. If I do end up going to the store, I'll buy extra chicken thighs to freeze, and a few containers of tofu, which lasts for quite a long time when it's packed in water. Usually, I start with a sheet pan of root vegetables tossed with olive oil, salt, pepper, and herbs. Then another sheet pan of chicken thighs, salted well and roasted until crisp and browned (though I omit the vegetables and pan sauce in this recipe, the cooking method works just as well for a pan of plain chicken thighs). I prep anything that calls for roasting while the oven preheats, putting all my pans in at the same time. I always throw in a few whole sweet potatoes, for good measure. While the vegetables bake and the chicken browns, I'll make quinoa, brown rice, lentils, or another grain. Once my grain of choice is turned to a low simmer, I'll salt another pot of boiling water, and blanch broccoli, a spiraling head of romanesco, some turnips or little fingerling potatoes. If there's still fuel in my tank after this hour or so of cooking, I'll make a big jar of super-simple salad dressing. I know myself well enough to know that if I don't make this salad dressing in advance, there will be no salads in my near future. By the time the chicken is done and the root vegetables are roasted — these should take roughly the same amount of time with your oven set between 425 and 450 degrees — all the components of a good meal are sitting on your counter, ready to be packed into containers and built upon throughout the week. It takes longer to do all of this than it would to make one meal, but it'll cut down on the time you have to spend thinking about cooking during the rest of the week. The more components you prep, the less likely it is you'll get tired of your options throughout the week. Cooking ingredients very simply allows them to take on new forms later. A well salted and perfectly cooked vegetable or a crisped piece of chicken is easier to transform into something new than, say, an enormous pot of cream of broccoli soup or a triple recipe of chicken salad. Monday for lunch, maybe a salad of warmed quinoa, tossed with some of the roasted vegetables, slivered almonds, slices of hard-boiled egg, and that dressing you made. For dinner, those chicken thighs are great on their own, or they can work their way into a pasta sauce, delicious though you've strayed slightly from the recipe. Another day, the last of those thighs can be transformed into classic chicken salad, which it is scientifically impossible to get tired of, even after eating chicken several days in a row. There's nothing revolutionary about doing most of your cooking one day a week — maybe you already do! — and a lot of busy families have been cooking like this for, well, forever. But if meal prep is new to you, it might offer some relief, so you have more time to catch up on a TV show, call friends and family, or — shudder — read the news.  |
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