Home cooks find antidote to blandness on TikTok videos - Sentinel Colorado

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Home cooks find antidote to blandness on TikTok videos - Sentinel Colorado

Home cooks find antidote to blandness on TikTok videos - Sentinel Colorado

Posted: 14 May 2021 07:37 AM PDT

From sourdough to feta pasta, much of the last year at home has been food-focused. And one driver of these delectable fads is the social media platform TikTok.

Many people have embraced cooking during the pandemic, when they've been home, bored, looking to try something new. TikTok was ready to fill the gap as a foodie paradise, and has seen more than 15 billion food posts.

"It's my bedtime routine," Lori Jackson, 54, of Lynn, Massachusetts, said of watching TikTok cooking videos. "I've taken ideas I've seen on there and made them."

One of the burgeoning TikTok celebrity chefs is Harry Heal, a 26-year-old who lives in Dubai.

Heal has a distinct baritone, an English accent, and has garnered about a million followers in the six months he's been posting cooking videos. He isn't a chef by trade, though he learned some cooking skills when working in the French Alps as a teen.

"From then on, I have been a huge cooking enthusiast and loved being in the kitchen," Heal said.

His most viral video – 13.3 million views — is a Valentine's Day dish with seared chicken breast, roasted garlic, sliced mushrooms and cream. Like most TikTok videos, it's set to music and has the feel of something professionally crafted.

Tri Phan of Arlington, Virginia, has amassed 1.5 million followers since he began posting workout and healthy cooking videos in November. The 23-year-old, who is working on his master's degree in data and business analytics at American University, often does two versions of his content, one in English and one in Vietnamese; about 60 percent of his followers are Vietnamese, he says.

"When I first started, it was me wanting to share with the world Vietnamese cuisine, Vietnamese food," he said. "Now I want to take this TikTok further to really help people learn to cook healthy meals that they could eat and they could eat for the rest of their lives."

Phan's love of cooking came despite being told by his traditional mother to stay out of the kitchen. "My mom never wanted the only boy in the family to be in the kitchen," he said.

"And because of that, I always wanted to cook."

Now that he's TikTok famous, he says his mother doesn't quite grasp what that means. "She's like, 'Oh, good job, son. Very good. But your finance major, how's that going?'"

About one year ago – somewhere near the "Tiger King" phase of the pandemic – a whipped coffee drink made the rounds on the internet, starting its viral journey on TikTok. The drink originated in South Korea, where it's called a dalgona coffee. All it required was instant coffee, sugar and hot water to construct a luscious-looking beverage resembling a soft-serve ice cream cone. The hashtag #whippedcoffee has amassed more than 2.3 billion views.

There's a lot of variety on "food TikTok." You can learn to perfect a hamburger or ferment kimchee, make old-fashioned Japanese candy or fry frog legs.

The video-only platform lends itself to cooking demonstrations, said Crystal King, a social media professor at Boston-based marketing software firm Hubspot. Other social media platforms have multiple features – lots of text or static photos – that can divide a user's attention. TikTok, however, "sucks people in really easily," she said. "The format is simple, easily understood and it connects people into a global understanding of food really quickly."

The vast array of content is a leading attraction of food TikTok, fans say. Many people, like Julie Vick, a 44-year-old writer and college instructor in the Denver area, look there for new ideas.

"The videos are a little mesmerizing at times," Vick said. "I've liked watching the tortilla ones, where people put four different ingredients in different sections of a tortilla and then fold it up and cook it in a skillet."

Although they're generally not hands-on, TikTok's short videos do create interest in cooking skills, says Geeti Gangle, co-owner of Create a Cook culinary school in Newton, Massachusetts.

"If we engage younger people in learning to cook, they will start making food for themselves one day," Gangle said. "And they might become interested in learning the skills later on."

The link between good nutrition and knowing how to cook has been well established. But until the pandemic, cooking skills were on the decline for young people and not frequently taught in school.

Camden Allard, a 21-year-old student in Seattle, has made several recipes from TikTok: bread recipes, the feta tomato pasta that recently broke the internet, trifles, cinnamon rolls and the quarter quesadilla.

"TikTok videos are great to watch because I am able to get the overall information about a recipe – like what it makes, the ingredients, how you cook it – in about a minute," he said. "I can quickly determine if it's something that I would be interested in doing."

Allard, who has been cooking for about eight years, said he enjoys making meals with his girlfriend and family, and TikTok has made it easy for them to expand their repertoire.

"Quarantine has made life bland and repetitive with us staying at home, and having new meals to try out has added some excitement," he said. "That has made making dinners less of a chore and more an exciting thing."

Amanda Lee Myers in Los Angeles contributed to this report.

Through TikTok, home cooks add some spice to stay-at-home lifestyle with new recipes - The Spokesman-Review

Posted: 14 May 2021 03:52 PM PDT

[unable to retrieve full-text content]Through TikTok, home cooks add some spice to stay-at-home lifestyle with new recipes  The Spokesman-Review

8 tips about Asian cooking from Martin Yan, Grace Young and other experts - The Washington Post

Posted: 13 May 2021 05:00 AM PDT

Martin Yan: There is no basic formula for stir-fry sauce. Every cook and restaurant has their own formula, depending on what type of dish — whether protein and vegetable combination, just vegetable — and what type of protein (chicken, pork, beef, lamb or seafood). A typical stir-fry sauce does not have to be spicy or sweet. The focus is on being savory. Here is a simple formula: 1 cup chicken stock, 3 tablespoons oyster-flavored sauce, 3 tablespoons soy sauce, 3 tablespoons rice wine, 2 teaspoons sesame seed oil, 2 tablespoons sugar, 1/2 teaspoon ground white pepper and thickened with 3 tablespoons cornstarch. Heat up until slightly thickened. Let cool, and store in the refrigerator to use for the next few days.

"Glu-au" – Summer of Cooking Fun - Celiac Disease and Gluten-Free Diet Support - Celiac.com

Posted: 14 May 2021 11:33 AM PDT

Celiac.com 05/14/2021 - Lazy days of summer can turn into quality time in the kitchen for you and your children.  Cooking together helps children understand and take ownership of their special dietary needs, and it can be lots of fun to cook together. Plus it helps them to understand issues such as cross-contamination, what does and doesn't contain gluten, how to read labels, and how to adapt recipes to be gluten-free. 

Culminate a summer of cooking practice, with a Hawaiian-theme, gluten-free Luau called a "Glu-au" (pronounced like Luau with a G, and inspired by my friend Sue Durfee).  Start with practicing the main dish in June, and the salads and dessert in July. Plan the party games and favors; send out the invitations, decorate and have the party in August. Consider inviting other gluten-free children from your community too.  This article lays out the Summer of Cooking Fun – cooking, party planning and how to make new gluten-free friends. 

The Gluten-Free Menu

  • Greeting Beverage
  • Tropical Pineapple Smoothie

Celiac.com Sponsor (A12):
 Appetizers:

  • Dried Pineapple and Banana Chips
  • Macadamia Nuts 
  • Terra Potpourri Potato Chips

Entrée:

  • Grilled Kabobs
  • Potato/Carrot Latkes
  • Roasted Sunflower Seed Coleslaw
  • Mango Madness Salad
  • Fresh Greens with Carrot Glaze

Dessert:

  • Pineapple and Banana Sundaes

Cooking practice for June:  Grilled Gluten-Free Kabobs with Potato/Carrot Latkes

These are fun and the technique is the same no matter what you skewer.  You'll need 24" long steel skewers, a variety of protein such as beef, chicken, fish, shrimp or tofu and lots of vegetables.  Start by making a simple marinade with the following: 

Marinade:

  • 4 TBS olive oil
  • 2 TBS tamari
  • 2 TBS mirin wine
  • 1 TBS brown rice vinegar
  • 1 tsp fresh ground ginger

Directions:
Mirin wine is made of rice and is used extensively in Japanese cooking.  It adds a lovely taste to the marinade. Make a separate batch for each type of protein you are planning to serve and marinate separately.  (You may need to double or triple the recipe, depending on how many Kabobs you are planning to make and how many different selections you offer.) Place meat, fish, shrimp, or tofu chunks in marinade, cover and place in the refrigerator for 3-4 hours.   

To prepare the vegetables, clean, cut and microwave the firmer vegetables for 1 minute or until about half-done.  Alternatively, blanch the firmer vegetables in boiling water for 1 minute.  Firmer vegetables cook slower than meat, so micro waving or blanching them in advance helps everything to cook evenly on the grill.  Firm vegetables include green peppers, onion wedges, 2" thick corn-on-the-cob, broccoli, or cauliflower florets and zucchini.  Cherry tomatoes and mushrooms do not need to be micro waved or blanched prior to being skewered.  Younger children can be in charge of washing vegetables, and older children can cut them into uniform sizes.

Skewer the proteins and vegetables on the kebob and place on a medium grill.  Cook with the lid closed, rotating the kebobs every 2-3 minutes for 10-15 minutes.  

Potato Latkes are a nice compliment to Kabobs.  These combine shredded potatoes and carrots with a binder and are pan-fried like a pancake.  The recipe makes eight.

Gluten-Free Latkes

In a mixing bowl, whisk together:

  • 3 egg whites
  • 3 TBS potato starch
  • 1 tsp garlic salt (or regular salt)

Directions:
Shred 2 potatoes and 1 cup of carrots and add to the bowl.  Form patties and place in a hot, oiled (1 TBS olive oil) skillet.  Cook on medium heat until brown on one side. Flip, cover, and slowly cook until brown on the other side.  

For the July cooking adventure, practice making the side dishes and dessert.  The side dishes for the "Glu-au" feature Coleslaw with toasted sunflower seeds, pineapple, carrots, and two colors of cabbage and Mango Madness Salad.  We'll also make a carrot glaze for the 'fresh greens' garnish.

Gluten-Free Roasted Sunflower Seed Coleslaw

Ingredients:

  • 1/3 cup sunflower seeds
  • 8 oz can of pineapple chunks (unsweetened, drained)
  • 16 oz package coleslaw mix (with shredded carrots, purple and green cabbage)

To toast the sunflower seeds, place them in a hot dry skillet.  Keep them moving around the hot skillet until they toast. Add to coleslaw mix and pineapple chunks.

Gluten-Free Coleslaw Dressing

Ingredients:
7 oz. silken soft tofu 
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon garlic salt
2 TBS olive oil
2 tbs Agave nectar (Note: Agave Nectar is a sweetener made from the Agave cactus and available in most grocery stores.)

Directions:
Steam the tofu for 10 minutes. Place tofu and all other ingredients in a food processor and process until smooth.  Mix with coleslaw and sunflower seeds.  Salt to taste.  

Another tropical salad to delight your taste buds with is the Mango Madness Salad.  This salad features mangos and diced green and red peppers with an avocado and honey dressing.  

Gluten-Free Mango Madness Salad

Ingredients:

  • 3 mangos
  • 2 TBS diced green peppers
  • 2 TBS diced red peppers

Dressing:

  • 1/2 avocado
  • 1 Cup pineapple juice
  • 2 TBS honey

Directions:
In a mini-processor, process avocado, lemon juice and honey.  Pour over diced mangos and peppers.  Mix and serve. 

Mixed greens add a nice garnish to the plate and the food's color is enhanced with a pretty glaze.  

Gluten-Free Carrot Glaze

Ingredients:

  • 1 cup carrot juice
  • 2 TBS corn starch
  • 1 tsp Agave nectar
  • 1/2 tsp ground ginger

Directions:
Combine the ingredients in a saucepan. Whisk on high heat until it comes to a boil, and then lower heat to medium and whisk until mixture thickens.  Place in a squirt bottle and refrigerate.  Drizzle over plates to decorate before serving.  

The "Glu-au" dessert features wonderful, tropical pineapple and banana sundaes. If you are inviting children with multiple allergies, it might be good to have some non-dairy ice cream alternatives on hand such as Rice Dream or Tofutti. 

Gluten-Free Sugared Pineapples and Bananas

Ingredients:

  • 1/2 cup Sucanat
  • 1/4 cup walnut oil
  • 1 cup pure pineapple juice
  • 2 sliced ripe bananas
  • 1 cup fresh pineapple chunks

Directions:
In a saucepan, combine the sucanat, walnut oil and pineapple juice.  (Sucanat is natural cane sugar.)  Stir together until the mixture is at soft-ball stage (235 to 240 degrees). It will be the consistency of syrup. (This part can be made in advance.) Let it cool, add fruit, and serve over ice cream.  

In August, put it all together at an end-of-summer party.

Invite ROCK or Cel Kids to the party so your children can meet others with similar dietary requirements.  For information on a ROCK group (Raising Our Celiac Kids).

To get ready for the party, consider activities for your guests.  How about hula-hoop instruction, a limbo competition, tee shirt decorating and lei stringing?  To prepare for these activities, think about hiring a teen in your neighborhood to demonstrate how to do the hula-hoop.  For the limbo competition, you'll need a long bamboo pole and two people to hold it on either end.  You could play the Chubby Checker's "Limbo Rock" song while guests exhibit their limberness.  People at the tee-shirt station could paint their shirts using Hawaiian stencils, glitter and fabric paint.  For lei stringing, you'll need to purchase needles (large, dulled carpet needles would work fine), waxed thread, orchids or other flowers from your local florist.  Lei kits and flowers are also available by mail order from Hawaii.  

Develop the guest list and send the invitations 3-4 weeks before the party. Ask for an RSVP one week before so you'll know how many guests to plan for.  Include a start and a stop time, so drivers will know when to retrieve your company.  Ask guests to wear tropical attire such as a Hawaiian shirt or grass skirt to the party. 

Assign party management tasks to all hosts.  Tasks include:

Pre-party tasks:

  • Shopping 
  • Food Preparation
  • Party Area Preparation
  • Activity Station Preparation

Party Tasks:

  • Activity Station Monitors (one per activity)
  • Kebob Cooker
  • Plate Assembly
  • Sundae Assembly

A week before: Purchase the party favors, activity materials, and decorations.

Two days before: Develop the shopping list, purchase the foods, and start decorating the party room.  One day before: make the ice cream topping (without adding the fruit) the salads, and the carrot glaze.  Finish decorating the party room and set the table.  The day of the party: cut the vegetables; marinate the proteins; chop fruit for the dessert to add to the warm sauce when you are ready to serve it; make a centerpiece with the top of the pineapple and some flowers in an arrangement and put out little bowls of dried, sugared pineapple, banana chips, Terra Potpourri potato chips and Mauna Loa macadamia nuts. 

Get ready to have some fun!

Greet your guests with a shell necklace and ask them if they would like a Tropical Pineapple Smoothie. 

Gluten-Free Tropical Pineapple Smoothie

Ingredients:

  • 2 cups fresh pineapple
  • 1 cup fresh pineapple juice
  • 2 cups ice

Directions:
Place contents in a blender and blend until smooth.  Serve with a pineapple garnish and a straw.  

Escort visitors to the party location and have them string leis and drink smoothies while waiting for the other guests to arrive.  When all of the guests come, divide them into three groups and assign them to one of three activity stations:  Hula Hoop instruction; Limbo Competition; or Tee shirt decorating. After 15 minutes, rotate guests to the next activity station.  Before the last rotation, guests can take part in skewering their own kebobs at a separate station (depending on how old they are, and with adult supervision).  Consider asking guests to mark their kebob with something distinctive (a unique skewer, or two veggies in a row) so they'll be able to find theirs when cooked.  While the kebobs are cooking, guests can participate in the last activity in their rotation.  

The table can be set with the centerpiece and a party favor menu with the recipes. Dining music can include ukulele and Don Ho selections. Salads, latkes and greens garnish can be placed on plates and served to each guest.  The kebobs can be served on a platter in the center of the table.  Heat the ice cream topping and add the fruit and make sundaes to serve for dessert and serve, or set up a sundae station and let guests build their own. 

Whew!  This has been a summer filled with cooking, planning, entertaining and meeting new gluten-free friends.  What could be more fun?

Food & Cocktail Cooking Series with Chef La Che – Episode 2 - Las Vegas Review-Journal

Posted: 15 May 2021 12:00 AM PDT


The Las Vegas Review-Journal and La Bonita Supermarkets have teamed up to bring the Virtual Food & Cocktail series into your kitchen. The original air date for Episode 2 took place on May 13, 2021. La Bonita's Chef La Che prepared chicken with mole sauce, delicious homemade tortillas and featured a traditional margarita recipe demonstrated by Nick Polydoroff from Herradurra Tequila. Learn more and register for future episodes, including summertime ceviche, Latin grilling, homemade tamales and mix up some delicious cocktails at reviewjournal.com/cooking.

Here's a bit of trivia surrounding the Episode 2 menu and ingredients that will expand your culinary knowledge and wow friends and family as you cook.

Mole sauce is the traditional Mexican cuisine classic sauce. While the exact origin of mole sauce is unknown, some argue that its origins date back to pre-hispanic Mexico to the time of the Aztecs. Others say that mole sauce originated in Puebla or Oaxaca, Mexico. Regardless of its source, mole has been highly influenced by family tradition and local preference over the years. Mole sauce ranges in color, ingredient type and amount of ingredients (some have well over 30 ingredients!), and consistency.

Mole poblano, native to the state of Puebla, is the most well-known of all mole varieties. The national dish of Mexico comes packed with approximately 20 ingredients, including chocolate, and is often served over turkey. Most mole sauces contain fruit, chili peppers, nuts, several different spices, and (sometimes) chocolate, and there are seven different kinds of mole sauces. At La Bonita, you will find five different sauces. The most popular is mole poblano, which is what Chef La Che uses in  Episode 2.

Corn tortillas are traditionally made with corn flour, otherwise known as masa. Mayan legend is that the tortilla was a gift from the Mayans to a very hungry king over 12,000 years ago. Corn tortillas were part of the Mayan and Aztec diet. It is customary to cook tortillas on a smooth, flat griddle, also known as a comal. One hundred twenty million tortillas are consumed every year in America.

Traditional margaritas have tequila, orange liquor, lime juice, and a salt-rimmed glass. The margarita is related to the famous Mexican drink called "The Daisy."  This drink became popular during the prohibition era as US residents traveled to Mexico for alcohol. Mixologist Nick Polydoroff used Herradura Tequila to make the traditional margarita in the video. Herradura Tequila was founded in 1870, and they created the first Reposado tequila in 1974. Herradura ages its silver tequila for 45 days in oak barrels, unlike most silver tequilas, which are unaged.

Spanish Rice Recipe

Ingredients

  • 2 Tbsp olive oil.
  • 2 Tbsp chopped white onion.
  • 2 garlic cloves finely chopped.
  • 2 Cups uncooked white rice
  • 2 Cups chicken broth
  • Salt to taste
  • 2 Cups chunky tomato sauce (Follow step 1 to make this sauce.)
    • Ingredients:
      • 6 Roma tomatoes
      • 1 1/2 Onions
      • 2 Cloves of garlic

Instructions

  • Step 1 – How to make the chunky tomato sauce. – Put tomatoes, onions and garlic in a blender or food processor and pulse until there is a chunky sauce and reserve.
  • Step 2 – Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes then add the garlic and stir for 2-3 more minutes until fragrant.
  • Step 3 – Mix rice into the skillet, stirring often. When rice begins to brown, stir in chicken broth,chunky tomato sauce and add salt. Reduce heat, cover, and simmer 20 min or until liquid has been absorbed.

Chicken Mole Recipe

Ingredients

  • 4 Whole Chicken Legs
  • 3 Garlic cloves
  • ¼ White onion
  • 1 Celery stick cut into 2-3 pieces
  • 2 Parsley or Cilantro sprigs
  • 1 Gallon of water
  • 2 Tbsps LA BONITA Mole paste
  • 5 Tbsps Chicken bouillon

CookIng the Chicken

Instructions

  • Step 1 – Place the chicken pieces in a stockpot with the garlic, onion, celery stick, and parsley (or cilantro), add 2 tbsp of mole paste. Cover with water.
  • Step 2 – Place the pot over medium-high heat, and once it comes to a boil, reduce the heat and simmer for 35 minutes until the chicken meat is cooked and tender.
  • Step 3 – Season with chicken bouillon and set aside. This chicken broth is what we will use to dilute the Mole paste.

Making the Mole Sauce

Ingredients

  • 4 Tomatoes
  • 1 White Onion, cut into thick slices
  • 1 Small Garlic clove
  • 2 ½ Cups Chicken Broth
  • 1 Toasted Corn Tortilla
  • 16 oz. LA BONITA Mole Paste (minus the 2 tbsps for the chicken)
  • ¼ Tablet Mexican Chocolate
  • ¼ Teaspoon Ground Cinnamon
  • Salt to taste
  • ¼ Teaspoon Ground Anise Seed (optional) 
  • 1 Tablespoon Toasted Sesame Seeds to garnish

Instructions to Prepare the La Bonita MOLE SAUCE

  • Step 1 – Place the pre-boiled vegetables for the sauce, the toasted tortilla in your blender. Process until you have a fine sauce. Set aside.
  • Step 2 – Place a large frying pan over low heat and add the vegetable sauce, the remaining of the La Bonita Mole paste, and the chicken broth to start diluting the paste.
  • Step 3 – Add the chocolate, ground cinnamon, and ground anise seed. Stir well until the Mole paste and the chocolate has completely dissolved. Add more broth as needed, since the paste will get thicker as it continues cooking.
  • Step 4 – Some people like their sauce thicker than others, regulate the amount of chicken broth used in order to achieve the thickness you like. Traditional Mole sauce has the consistency of a thick gravy.
  • Step 5 – Taste to verify salt. If it needs more salt you may add salt or bouillon.
  • Step 6 – On a deep serving platter arrange the 4 chicken leg pieces and pour the mole sauce over chicken making sure they are all cover.
  • Step 7 – Drizzle with the sesame seeds

Serve with rice and warm homemade corn tortillas

Homemade Corn Tortillas

This recipe is to make corn tortillas with La Bonita's corn masa (dough) already made.

Ingredients

  • 1 lb La Bonita Corn Tortillas Masa (Already Made Dough)
  • 1 Tortilla Press
  • 1 Tortilla Warmer
  • 2 Pieces of Plastic  (Cut the dough bag into two pieces or a large ziplock freezer bag, so that it fit the size of the tortilla press.)
  • 1 Non-stick Skillet or Comal

Instructions

  • Step 1 –  Take the dough out of the bag and place it in a large bowl. Knead a little. The texture should feel springy and firm, similar to Play Doh.
  • Step 2 – Use a tablespoon or a medium ice cream scoop to portion the dough into a  2-tablespoon balls, then use your hands to roll the ball until it is nice and round.
  • Step 3 – Place the dough ball between the two pieces of plastic in the tortilla press.
  • Step 4 – Then gently press the dough ball until it forms.
  • Step 5 – Heat a non-stick skillet or comal over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet.
  • Step 6 – Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking.
  • Step 7 – Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so the tortillas do not dry out.
  • Repeat this process with the remaining dough.

Traditional Margarita

Ingredients

  • 2 Ounces Herradura Tequila
  • 1 Ounce Fresh Squeezed Lime Juice
  • .75 Ounces Agave Nectar
  • 1 Lime Wedge (garnish)

Instructions

  • Step 1 – Combine all ingredients in a shaker with ice
  • Step 2 – Shake hard so that some of the ice melts
  • Step 3 – Strain over fresh ice
  • Step 4 – Garnish with lime wedge

Enjoy!

Enjoy the video and don't forget to share your completed dishes and virtual gatherings on social media by tagging photos with the hashtag #rjcooking.

For more information or to register for future episodes, click here.

Members of the editorial and news staff of the Las Vegas Review-Journal were not involved in the creation of this content.


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