News.Life

Resep Es Buah Segar dan Praktis Tanpa Susu atau Santan

Unknown cooking, food and drink, food science, healthy eating, recipes

<img data-document-id="cms/api/amp/image/AA1zpbnb" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zpbnb.jpg"/>
<p>
 <strong>
 </strong>
 - Jus buah menjadi opsi minuman segar yang pas dikonsumsi setiap saat. Campuran buah dan sirup yang manis menjadikan rasanya lebih memukau.
</p>
<p>
 Tanpa menggunakan susu ataupun santan, es buah masih terasa enak dan segar. Menggunakan bahan-bahan seadanya, sajian ini dapat disiapkan secara mudah dan cepat di dalam rumah.
</p>
<p>
 Ikuti petunjuknya di dalam buku "
 <em>
  Langkah demi Langkah 60 Resep Es Campur dan Es Buah versi Sisca Soewitomo
 </em>
 oleh Sisca Soewitomo diterbitkan oleh PT Gramedia Pustaka Utama.
</p>
<p>
</p>
<ul>
 <li>
  <strong>
   Cara Membuat Es Buah dengan 2 Langkah Sederhana
  </strong>
 </li>
 <li>
  <strong>
   <strong>
    <strong>
     Cara Membuat Es Buah yang Mudah, Enak dan Menyegarkan untuk Menghilangkan dahaga
    </strong>
   </strong>
  </strong>
 </li>
 <li>
  <strong>
   <strong>
    <strong>
     <strong>
      <strong>
       Resep Es Buah Jelly Selasih, Minuman Penyejuk yang Cocok Untuk Dijual
      </strong>
     </strong>
    </strong>
   </strong>
  </strong>
 </li>
</ul>
<h2>
 Cara membuat es buah tanpa menggunakan santan atau susu
</h2>
<p>
 <strong>
  Bahan-Bahan untuk Es Buah
 </strong>
</p>
<ul>
 <li>
  300 gram daging semangka, dipotong menjadi dadu
 </li>
 <li>
  300 gram melon, dipotong menjadi dadu
 </li>
 <li>
  300 gram pepaya, iris menjadi kubus kecil
 </li>
 <li>
  1 buah lemon,ambil sarinya
 </li>
 <li>
  250 gram gula pasir
 </li>
 <li>
  50 ml air
 </li>
 <li>
  Es batu secukupnya
 </li>
</ul>
<h2>
 Cara Menyiapkan Es Buah tanpa Menggunakan Susu atau Santan
</h2>
<ol>
 <li>
  Potong seluruh buah menjadi ukuran seperti yang Anda inginkan. Simpan di lemari es untuk kesegaran tambahan.
 </li>
 <li>
  Siapkan sirop dengan mendidihkan gula bersama air sampai tercampur sempurna. Masukkan air perasan jeruk nipis, kocok hingga merata, kemudian biarkan dingin.
 </li>
 <li>
  Masukkan buah bersegenggam ke dalam wadah besar setelah dibekukan. Siram dengan saus manis yang telah Anda persiapkan sebelumnya.
 </li>
 <li>
  Masukkan es batu secukupnya berdasarkan keinginanmu, kemudian campurkan dengan merata.
 </li>
 <li>
  Sajikan di dalam gelas ataupun mangkuk, konsumsi saat masih sejuk.
 </li>
</ol>
<h2>
 Saran untuk Membuat Es Buah yang Semakin Enak dan Segar
</h2>
<p>
 Sajikanlah buah-buahan fresh dengan variasi warna untuk visual yang semakin menggoda. Tingkatkan teksturnya dengan menambahkannya biji selasih ataupun nata de coco.
</p>
<p>
 Apabila menginginkan sensasi yang lebih segar, tambahkan beberapa helai daun mint untuk memperkaya rasanya. Minuman es buah ini sangat pas dikonsumsi pada hari yang panas atau bahkan dapat dijadikan pilihan untuk membuka puasa.
</p>

Resep Es Buah Segar dan Praktis Tanpa Susu atau Santan

Unknown cooking, food and drink, food science, healthy eating, recipes

- Jus buah menjadi opsi minuman segar yang pas dikonsumsi setiap saat. Campuran buah dan sirup yang manis menjadikan rasanya lebih memukau. Tanpa menggunakan susu ataupun santan, es buah masih …

Is It Safe to Eat Boiled Eggs With Green Rings Around the Yolk? A Food Expert Weighs In

Unknown food safety, food science, health advice, health risks, health tips

<p>
 We've always wondered...
</p>
<img data-document-id="cms/api/amp/image/AA1BjrGN" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BjrGN.jpg"/>
<p>
 It’s so disappointing when you slice open a
 boiled egg
 and see a green ring around the yolk. But what causes that discoloration, and is the egg still okay to eat?
</p>
<h2>
 What Causes a Green Ring Around the Yolk?
</h2>
<p>
 “A green ring sometimes seen around the yolk of a hard-boiled egg results from a reaction between sulfur in the egg white and iron in the yolk,” says Alexandra Kazaks, PhD, member of the Institute of Food Technologists’ Nutrition Division. “This reaction produces ferrous sulfide, a compound with a greenish-gray color. The ring appears where the yolk and white meet.”
</p>
<p>
 This reaction tends to happen when the eggs aren’t very fresh or if they are cooked too long. “The longer the egg is cooked and the higher the temperature, the more pronounced the sulfur and iron reaction can be,” Kazaks says. She explains the science behind the green:
</p>
<ul>
 <li>
  Cooking the egg for a long time encourages the breakdown of proteins in the egg white, which causes the release of more sulfur and iron
 </li>
 <li>
  Cooking eggs at high temperatures speeds up that chemical reaction
 </li>
 <li>
  If the eggs cool slowly, that chemical reaction continues, encouraging a green ring to form
 </li>
</ul>
<p>
 Although the ring might be unattractive in your deviled eggs,
 <strong>
  there’s nothing dangerous about it.
 </strong>
 “The green ring is harmless,” Kazaks says. “It's just a sign of prolonged heat exposure or older eggs. While it may affect the egg’s appearance, it does not indicate the egg is unsafe to eat.”
</p>
<h2>
 Does the Green Ring Influence Flavor or Consistency?
</h2>
<p>
 Because the green color can be caused by cooking an egg too long, overcooking can affect the taste and texture. “In general, overcooking eggs can make the whites rubbery and yolks seem dry and chalky, and they may even have a faint sulfur smell that affects the taste,” says Kazaks. “However, a green ring is mostly a visual issue, not something that significantly affects flavor or texture.”
</p>
<img data-document-id="cms/api/amp/image/AA1Bjpgp" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Bjpgp.jpg"/>
<h2>
 How to Prevent Green Rings on Boiled Eggs
</h2>
<p>
 The best way to prevent a green egg ring is by boiling and cooling the eggs just right. Kazaks says to start with fresh eggs, if you can find them. They have a higher pH, which lowers the production of hydrogen sulfide gas.
</p>
<p>
 She suggests cooking eggs at a gentle simmer and not a rolling boil, then timing the cooking depending on what degree of doneness you want. After, place the cooked eggs in an ice bath to stop any further cooking and chemical reactions.
</p>
<p>
 Read More:
 Finally Make Perfect Hard Boiled Eggs With This Foolproof Approach
</p>
<h2>
 The Best Way to Boil an Egg
</h2>
<p>
 When it comes to getting
 a great boiled egg every time
 , experts and home chefs are divided if you start with your eggs in cold water or boiling water.
</p>
<p>
 “Starting eggs in cold water means the eggs heat up gradually, which helps cook them more evenly and reduces the chance of cracking. However, it requires some careful timing,” Kazaks says. “On the other hand, putting eggs straight into boiling water cooks them faster, but also a higher risk of cracking, especially if the eggs are cold.”
</p>
<p>
 Whichever way you decide, Kazaks offers a tip to make
 peeling eggs easier
 . “After cooling, gently tap the egg on a hard surface to crack the shell. Roll it slightly to loosen the shell, then peel from the wider end where there’s usually an air pocket,” she says. “Peeling the egg under cold running water can help wash away any small shell fragments and make the process smoother.”
</p>
<p>
 Read the original article on
</p>

Is It Safe to Eat Boiled Eggs With Green Rings Around the Yolk? A Food Expert Weighs In

Unknown food safety, food science, health advice, health risks, health tips

We've always wondered... It’s so disappointing when you slice open a boiled egg and see a green ring around the yolk. But what causes that discoloration, and is the egg still okay to eat? What C…

Is It Safe to Eat Boiled Eggs With Green Rings Around the Yolk? A Food Expert Weighs In

Unknown food safety, food science, health advice, health risks, health tips

<p>
 We've always wondered...
</p>
<img data-document-id="cms/api/amp/image/AA1BjrGN" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1BjrGN.jpg"/>
<p>
 It’s so disappointing when you slice open a
 boiled egg
 and see a green ring around the yolk. But what causes that discoloration, and is the egg still okay to eat?
</p>
<h2>
 What Causes a Green Ring Around the Yolk?
</h2>
<p>
 “A green ring sometimes seen around the yolk of a hard-boiled egg results from a reaction between sulfur in the egg white and iron in the yolk,” says Alexandra Kazaks, PhD, member of the Institute of Food Technologists’ Nutrition Division. “This reaction produces ferrous sulfide, a compound with a greenish-gray color. The ring appears where the yolk and white meet.”
</p>
<p>
 This reaction typically occurs when the eggs are not particularly fresh or if they have been overcooked. According to Kazaks, "As the cooking time increases and the temperature rises, the sulfur and iron reactions become more noticeable." She clarifies that this process turns the yolk green due to these chemical interactions.
</p>
<ul>
 <li>
  Boiling an egg for extended periods facilitates the decomposition of proteins within the egg whites, leading to increased liberation of sulfur and iron.
 </li>
 <li>
  Heating eggs at elevated temperatures accelerates that chemical process.
 </li>
 <li>
  When the eggs cool down gradually, that chemical reaction keeps occurring, which promotes the formation of a green ring.
 </li>
</ul>
<p>
 Even though the ring may look out of place in your deviled eggs,
 <strong>
  there’s nothing dangerous about it.
 </strong>
 “The green ring is harmless,” Kazaks says. “It's just a sign of prolonged heat exposure or older eggs. While it may affect the egg’s appearance, it does not indicate the egg is unsafe to eat.”
</p>
<h2>
 Does the Green Ring Affect Taste or Texture?
</h2>
<p>
 Because the green color can be caused by cooking an egg too long, overcooking can affect the taste and texture. “In general, overcooking eggs can make the whites rubbery and yolks seem dry and chalky, and they may even have a faint sulfur smell that affects the taste,” says Kazaks. “However, a green ring is mostly a visual issue, not something that significantly affects flavor or texture.”
</p>
<img data-document-id="cms/api/amp/image/AA1Bjpgp" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1Bjpgp.jpg"/>
<h2>
 How to Prevent Green Rings on Boiled Eggs
</h2>
<p>
 The best way to prevent a green egg ring is by boiling and cooling the eggs just right. Kazaks says to start with fresh eggs, if you can find them. They have a higher pH, which lowers the production of hydrogen sulfide gas.
</p>
<p>
 She suggests cooking eggs at a gentle simmer and not a rolling boil, then timing the cooking depending on what degree of doneness you want. After, place the cooked eggs in an ice bath to stop any further cooking and chemical reactions.
</p>
<p>
 Read More:
 Finally Make Perfect Hard Boiled Eggs With This Foolproof Approach
</p>
<h2>
 The Best Way to Boil an Egg
</h2>
<p>
 When it comes to getting
 a great boiled egg every time
 , experts and home chefs are divided if you start with your eggs in cold water or boiling water.
</p>
<p>
 “Starting eggs in cold water means the eggs heat up gradually, which helps cook them more evenly and reduces the chance of cracking. However, it requires some careful timing,” Kazaks says. “On the other hand, putting eggs straight into boiling water cooks them faster, but also a higher risk of cracking, especially if the eggs are cold.”
</p>
<p>
 Whichever way you decide, Kazaks offers a tip to make
 peeling eggs easier
 . “After cooling, gently tap the egg on a hard surface to crack the shell. Roll it slightly to loosen the shell, then peel from the wider end where there’s usually an air pocket,” she says. “Peeling the egg under cold running water can help wash away any small shell fragments and make the process smoother.”
</p>
<p>
 Read the original article on
</p>

Is It Safe to Eat Boiled Eggs With Green Rings Around the Yolk? A Food Expert Weighs In

Unknown food safety, food science, health advice, health risks, health tips

We've always wondered... It’s so disappointing when you slice open a boiled egg and see a green ring around the yolk. But what causes that discoloration, and is the egg still okay to eat? What C…

Resep Mudah Tahu Bakso Tanpa Daging: Campur dan Siapkan dalam Sekejap

Unknown cooking, cuisine, food culture, food preparation, food science

<img data-document-id="cms/api/amp/image/AA1AWQkm" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AWQkm.jpg"/>
<p>
 <strong>
 </strong>
 - Tahu bakso kerap dijadikan opsi untuk camilan sebab memiliki tekstur yang kenyal. Umumnya, tahu bakso disiapkan menggunakan adonan daging sapi ataupun ayam.
</p>
<p>
 Tetapi, untuk mereka yang ingin memproduksi bakso tahu tanpa menggunakan daging, terdapat pilihan lain yang masih lezat. Cara pembuatan ini mengandalkan tahu putih sebagai bahan pokok penggantinya.
</p>
<p>
</p>
<p>
 Kekayaan tekstur tahu yang lembut akan menciptakan kombinasi ideal bersama tepung tapioka. Akhirannya masih kenyal, bahkan tanpa penambahan daging sapi ataupun ayam.
</p>
<p>
 Perhatikan, racangan tahu bakso teri nasi dari buku tersebut.
 <em>
  85 Hidangan Sedap dan Enak dari Dapur Ibu Fatima
 </em>
 (2015) karya Citra Dewi Damayanti, diterbitkan oleh PT Gramedia Pustaka Utama.
</p>
<p>
</p>
<h2>
 Cara Membuat Tahu Bakso Tanpa Menggunakan Daging
</h2>
<h3>
 Bahan
</h3>
<ul>
 <li>
  20 potong tahu goreng, sayat tanpa memotong habis
 </li>
 <li>
  20 buah kulit pangsit
 </li>
 <li>
  400 gram tahu putih segar, blender hingga lembut
 </li>
 <li>
  200 gram ikan teri nasi (lembab)
 </li>
 <li>
  1 butir telur
 </li>
 <li>
  1 batang wortel, kupas lalu parut
 </li>
 <li>
  1 sdm minyak wijen
 </li>
 <li>
  170 gram tepung tapioka
 </li>
</ul>
<p>
 <strong>
  Bumbu Halus:
 </strong>
</p>
<ul>
 <li>
  3 siung bawang putih
 </li>
 <li>
  1 sendok teh bawang merah goreng
 </li>
 <li>
  ¼ sdt merica bubuk
 </li>
 <li>
  Garam secukupnya
 </li>
</ul>
<h2>
 Langkah-langkah Pembuatan Bakso Telur tanpa Menggunakan Daging
</h2>
<ol>
 <li>
  Haluskan ikan teri nasi yang masih lembab. Alternatifnya bisa pula gunakan ikan teri nasi secara langsung ke dalam campuran tersebut.
 </li>
 <li>
  Gabungkan tahu putih, telur, teri nasi, wortel yang sudah di parut, bumbu halus, serta minyak wijen ke dalam sebuah mangkuk.
 </li>
 <li>
  Campurkan seluruh bahan dengan rapi sampai terbentuk adonan yang siap untuk dibentuk.
 </li>
 <li>
  Tuangkan adonan ke dalam tahu goreng serta kulit pangsit sampai terisi sempurna.
 </li>
 <li>
  Persiapkan sebuah panci pengukus, berikan air secukupnya dan didihkan. Kukus tahu bakso tersebut sekitar 20-30 menit sampai benar-benar masak.
 </li>
 <li>
  Bakso yang sudah siap dapat langsung dihidangkan, tambahkan saus sambal atau sambal kacang untuk menambah kelezatannya.
 </li>
</ol>

Resep Mudah Tahu Bakso Tanpa Daging: Campur dan Siapkan dalam Sekejap

Unknown cooking, cuisine, food culture, food preparation, food science

- Tahu bakso kerap dijadikan opsi untuk camilan sebab memiliki tekstur yang kenyal. Umumnya, tahu bakso disiapkan menggunakan adonan daging sapi ataupun ayam. Tetapi, untuk mereka yang ingin me…

Ini Dia Resep Telur Saus Tiram ala Chef Devina Hermawan Cocok untuk Menu Sahur

Unknown cooking, food and drink, food culture, food science, recipes

<img data-document-id="cms/api/amp/image/AA1AgVrD" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AgVrD.jpg"/>
<p>
 <strong>
  TELUR
 </strong>
 , menjadi bahan makanan favorit bagi hampir semua orang di seluruh dunia. Telur adalah bahan makanan yang mudah diolah, serbaguna, dan memiliki rasa yang lezat. Bagi masyarakat Indonesia, olahan telur merupakan menu yang paling simpel untuk dijadikan masakan utama sehari-hari.
</p>
<p>
 Ketika berpuasa, tubuh memerlukan banyak nutrisi sebagai sumber energi. Telur bisa menjadi pilihan menu sahur, karena telur mengandung hampir semua zat gizi yang dibutuhkan. Melansir dari laman Hellosehat, putih telur merupakan sumber protein, Vitamin B2, B6, dan B12. Kuning telur mengandung lemak, kolesterol, dan beberapa jenis mineral.
</p>
<p>
 Adapun resep simpel olahan telur yang dapat kamu buat sebagai menu sahur yaitu telur saus tiram ala Chef Devina Hermawan.
</p>
<p>
 Bahan Utama:
</p>
<ul>
 <li>
  3 butir telur
 </li>
 <li>
  1/2 sdm tepung terigu protein sedang
 </li>
 <li>
  1/2 sendok teh kaldu ayam bubuk
 </li>
 <li>
  2 sdm air
 </li>
</ul>
<p>
 Bahan Bumbu:
</p>
<ul>
 <li>
  3 siung bawang putih yang dihaluskan
 </li>
 <li>
  1/4 bawang bombai, iris
 </li>
 <li>
  1 batang daun bawang, dipotong halus
 </li>
 <li>
  2 sdm saus tiram
 </li>
 <li>
  1 sdm kecap asin
 </li>
 <li>
  1 sdt minyak wijen
 </li>
 <li>
  2 sdt gula pasir
 </li>
 <li>
  1/2 sdt kaldu jamur
 </li>
 <li>
  1 1/2 sendok makan tepung jagung
 </li>
 <li>
  250 ml air
 </li>
</ul>
<p>
 Cara Membuat:
</p>
<ol>
 <li>
  Di dalam mangkuk, campurkan tepung terigu bersama air kemudian aduk sampai merata. Setelah itu, tambahkan telur serta penyedap rasa ayam ke dalamnya, lalu kocok hingga semua bahan tercampur secara merata.
 </li>
 <li>
  Di dalam mangkuk terpisah, campurkan air, saus tiram, kecap asin, gula pasir, serta maizena kemudian kocok hingga merata.
 </li>
 <li>
  Panaskan minyak, lalu goreng telur yang sudah dikocok dengan bumbu, kemudian masukan bawang putih dan bawang bombai, masak hingga wangi dan kecoklatakan.
 </li>
 <li>
  Tambahkan campuran saus, kemudian masak sampai mendidih, setelah itu beri daun bawang, kaldu jamur, serta minyak wijen. Biarkan hingga teksturnya menjadi lebih kental sebentar lagi.
 </li>
</ol>
<p>
 Telur dengan saus tiram sudah siap disajikan. (*)
</p>

Ini Dia Resep Telur Saus Tiram ala Chef Devina Hermawan Cocok untuk Menu Sahur

Unknown cooking, food and drink, food culture, food science, recipes

TELUR , menjadi bahan makanan favorit bagi hampir semua orang di seluruh dunia. Telur adalah bahan makanan yang mudah diolah, serbaguna, dan memiliki rasa yang lezat. Bagi masyarakat Indonesia…

Homemade cream cheese (philadelphia style) with 2 ingredients

Unknown food preparation, food science, homemade items, recipes, yogurt

<img data-document-id="cms/api/amp/video/AA1A1438" data-reference="video"/>
<p>
 <img data-document-id="cms/api/amp/image/AA1A148J" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1A148J.jpg"/>
 <h2>
  Starter
 </h2>
 <p>
  Craving some cream cheese toast or need Philadelphia for a recipe but don't have any, and instead have leftover yogurts? You only need a cheesecloth or cloth to filter the whey from the yogurt, and you're good to go! It tastes exactly like the cheese you buy and has the same texture! Try it yourself and let us know!
 </p>
</p>
<p>
 <h2>
  Ingredients
 </h2>
 <ul>
  <li>
   4 natural yogurts (unsweetened)
  </li>
  <li>
   1/2 tsp
   salt
  </li>
 </ul>
</p>
<p>
 <h2>
  Materials
 </h2>
 <ul>
  <li>
   large bowl
  </li>
  <li>
   sieve or strainer
  </li>
  <li>
   cheesecloth
  </li>
  <li>
   rubber band, string, or clip
  </li>
 </ul>
</p>
<p>
 <h2>
  Preparation
 </h2>
 <ul>
  <li>
   <p>
    <h3>
     Step 1:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uoaf5" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoaf5.jpg"/>
   </p>
   <p>
    In a bowl, mix the yogurts and salt well.
   </p>
  </li>
  <li>
   <p>
    <h3>
     Step 2:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uoafw" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoafw.jpg"/>
   </p>
   <p>
    Place a sieve inside a large bowl, ensuring there is enough space between them for the whey to drain.
   </p>
  </li>
  <li>
   <p>
    <h3>
     Step 3:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uof71" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uof71.jpg"/>
   </p>
   <p>
    Place a cheesecloth over the sieve and pour the yogurt and salt mixture into it.
   </p>
  </li>
  <li>
   <p>
    <h3>
     Step 4:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uoagc" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoagc.jpg"/>
   </p>
   <p>
    Close the cheesecloth. For more pressure, you can tie it with a rubber band, string, or clip. Refrigerate the bowl, sieve, and cheesecloth overnight to allow the whey to drain.
   </p>
  </li>
  <li>
   <p>
    <h3>
     Step 5:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uocQ6" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uocQ6.jpg"/>
   </p>
   <p>
    The next day, all the whey will be in the bowl. You can use it: * To replace milk in your brioche recipes * To marinate meat * In a smoothie You can pour it into an ice cube tray and freeze it for later.
   </p>
  </li>
  <li>
   <p>
    <h3>
     Step 6:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uo73E" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uo73E.jpg"/>
   </p>
   <p>
    And inside the cheesecloth, you'll find your cream cheese! Magic!
   </p>
  </li>
  <li>
   <p>
    <h3>
     Step 7:
    </h3>
    <img data-document-id="cms/api/amp/image/AA1uoux3" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1uoux3.jpg"/>
   </p>
   <p>
    Now it's time to spread and enjoy! :D
   </p>
  </li>
 </ul>
</p>
<img data-document-id="cms/api/amp/video/AA1A1b9M" data-reference="video">
 <p>
  <h2>
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    Homemade big mac® burger recipe!
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Homemade cream cheese (philadelphia style) with 2 ingredients

Unknown food preparation, food science, homemade items, recipes, yogurt

Starter Craving some cream cheese toast or need Philadelphia for a recipe but don't have any, and instead have leftover yogurts? You only need a cheesecloth or cloth to filter the whey fr…

Skippy Sets the Record Straight: Can Peanut Butter Safely Sit Out?

Unknown debate, diet and nutrition, food science, food storage, peanut butter

<p>
 We reached out to the specialists for their insights.
</p>
<strong>
 Reviewed by Registered Dietitian Annie Nguyen, M.A.
</strong>
<img data-document-id="cms/api/amp/image/AA1yxYeu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yxYeu.jpg"/>
<p>
 Peanut butter could very well be among the most versatile helpers in your kitchen. Spread it on bread for a quick breakfast, mix it into ice cream to turn an evening treat into something special. Blend it with basic ingredients from your shelves, and create a luxurious sauce. Additionally, it’s rich in protein, easy on the wallet, and stays fresh for quite some time. (Let’s not forget—it tastes great as well.)
</p>
<p>
 However, is it really okay to place an opened jar directly into your pantry? This query came up for me when I spotted a jar of Skippy peanut butter in the refrigerator at our house. Having been raised in a family where "peanut butter belongs in the pantry," I was surprised because my spouse believed it should always be stored in the fridge. To settle this disagreement, I consulted specialists from both Skippy and the National Peanut Board.
</p>
<p>
 The main point is that peanut butter stands out as a resilient food in numerous aspects,
 Markita Lewis, M.S., RD
 A registered dietitian from the National Peanut Board stated, "There’s no need to treat it delicately."
</p>
<h2>
 Is It Advisable to Keep Peanut Butter in the pantry?
</h2>
<p>
 While peanut butter can withstand quite a bit, is leaving it uncovered at room temperature still considered safe? "Skippy peanut butter is completely safe when kept at room temperature,"
 Sam Hovick
 The brand manager at Skippy mentioned that it's entirely acceptable to store your peanut butter in the refrigerator. He noted that both options are based on individual preferences. For those who like their peanut butter easier to spread, keeping it in the pantry works well. However, if you enjoy eating peanut butter right from the spoon, storing it in the fridge might be better since it tends to become thicker when chilled.
</p>
<p>
 Lewis mentioned that the key consideration is the shelf life of your peanut butter. Once opened, it typically remains good for around three months when kept in the pantry before losing quality. However, she pointed out that many American families consume their peanut butter more quickly than this period suggests. Storing it in the refrigerator can help prolong its freshness somewhat.
</p>
<h2>
 What About Unflavored Peanut Butter?
</h2>
<p>
 Traditional peanut butters are designed for stability on shelves. Frequently, natural peanut butters do not include additives like hydrogenated vegetable oils, which enable regular peanut butter to remain stable at room temperature. Should your natural peanut butter be homemade, sourced from a boutique grocer, or consist solely of peanuts and salt, it's advisable to keep it refrigerated to preserve its freshness, longevity, and flavor.
</p>
<p>
 Hovick pointed out that Skippy Natural Peanut Butter doesn’t require different storage from the rest of Skippy’s products. "Their formulation and processing help control oil separation," he clarified.
</p>
<p>
 These guidelines similarly pertain to various nut butters including almond and cashew butter. Additionally, seed butters, for instance SunButter, can be stored at room temperature without issue.
</p>
<h2>
 Storage Tips
</h2>
<p>
 Although both refrigerating and keeping peanut butter at room temperature are safe storage methods, consider these guidelines to maintain its freshness. When storing peanut butter outside the refrigerator, make sure it remains in a cool, dry area since high temperatures and moisture can accelerate spoiling. Additionally, protect it from direct light because exposure to sunlight can diminish its quality. An ideal location would be a pantry closet or cupboard.
</p>
<p>
 Regarding your refrigerator storage, ensure that open jars aren’t placed beside items with potent smells, according to Lewis. Additionally, refrain from keeping jars on the door because those spots undergo the greatest changes in temperature. "The uppermost shelf usually maintains the steadiest temperature and works well for pre-prepared foods such as peanut butter," she advised.
</p>
<h2>
 What Are Some Signs That My Peanut Butter Is Rancid?
</h2>
<p>
 Apart from examining the "best by" or expiration date, several indicators can show whether your peanut butter has spoiled. One key sign is smell; if it emits a bitter, metallic, or stale aroma, it should probably be discarded. Additionally, rancid peanut butter tends to appear drier or somewhat darker in hue, as noted by Lewis.
</p>
<h2>
 The Bottom Line
</h2>
<p>
 Peanut butter can safely be kept in the refrigerator or at room temperature based on what you prefer. Those left out tend to have a smoother texture when spreading, whereas putting open jars of peanut butter in the fridge may increase their longevity. Natural varieties typically require refrigeration from start to finish. For those choosing not to chill commercial types, make certain they’re placed somewhere cool, dry, and away from light.
</p>
<p>
 Read the initial article on
</p>

Skippy Sets the Record Straight: Can Peanut Butter Safely Sit Out?

Unknown debate, diet and nutrition, food science, food storage, peanut butter

We reached out to the specialists for their insights. Reviewed by Registered Dietitian Annie Nguyen, M.A. Peanut butter could very well be among the most versatile helpers in your kitchen. Spread …

"Heiress of Hot Dogs: This Method Turns Thin Soup into a Thick Delight with Veggies" (Note: The original Hungarian title seems to refer to making a thin bean soup with sausages and vegetables thicker or heartier. However, the translation might not perfectly capture all nuances due to cultural differences.)

Unknown cooking, cuisine, food culture, food preparation, food science

<img data-document-id="cms/api/amp/image/AA1zuBkh" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zuBkh.jpg"/>
<p>
 Ez a melengető, sűrű
 zöldséges, kolbászos bableves
 Ez az a recept, amelyet hőségesnek tartanál a legszeppintesebb télmezején. Az ízlésünk szerint a kolbász teszi kiegyensúlyozotttá és izmoskodó élményt ad, ugyanakkor könnyedén megfoghatóvé válik, mivel egyszerűen maga utalékot használ fel kupaszítási céllal.
 mint egy krémlevest.
 Azoknak, akik preferálnák enyhén fűszeresített verziót, javasolt hozzá csípőspaprikát használni, vagy ha elég bizarnek, kiegészíthetik egy csöppen chileddel.
</p>
<h3>
 Kolbászos bableves
</h3>
<h3>
 Elkészítés
</h3>
<p>
 A kolbászt és a baconot vágd kis darabokra. Állj egy lábasba, töltsd be annyi olajat amennyit kellett, majd forrald le rajta ezeket az összetevőket. Eltávolítsd őket a hőség elől, és helyezd el másik oldalra. Ne használj párkányt vagy hasonlót, hiszen jelen pillanaton nincs érdeke ennek a recepten belül eltavolítani a zsirát.
</p>
<p>
 Az maradék zsírban párolt újraforgasd az agyagosított hagymát, majd adj hozzá a zúlt fokhagyimat, és keveredezd körbe egyetemi ideje. Míg a hagyma megsimogatódik, tedd tiszta a répat és formáljad, valamint csökgess el a bábost. Adj hozzá a már páralt hagymához a bábbal és a répával, dúsold rá paradicsom-konzerveket és alapleveget, mentsd meg szóval a rosmdinált ízból rozmaringot, kakukkfűt, sövet, bórt és attól függően, hogy van-e benne, chiliit is. Fődd kismélyenkényesülten ezen Összekevét ½ óráig.
</p>
<p>
 Amikor a főzéssel befejeződött, vegyük az egynegyed részét a levest egy turmixgépben, keményen pöröld át, majd öntsd vissza a tálban, keverd el alaposan. Adj hozzá újra a sütöttkolbászot és szalámit, majd forralgassuk ismét össze.
</p>

"Heiress of Hot Dogs: This Method Turns Thin Soup into a Thick Delight with Veggies" (Note: The original Hungarian title seems to refer to making a thin bean soup with sausages and vegetables thicker or heartier. However, the translation might not perfectly capture all nuances due to cultural differences.)

Unknown cooking, cuisine, food culture, food preparation, food science

Ez a melengető, sűrű zöldséges, kolbászos bableves Ez az a recept, amelyet hőségesnek tartanál a legszeppintesebb télmezején. Az ízlésünk szerint a kolbász teszi kiegyensúlyozotttá és izmoskodó él…

Resep Es Buah Segar dan Praktis Tanpa Susu atau Santan

Unknown cooking, food and drink, food science, healthy eating, recipes

Resep Es Buah Segar dan Praktis Tanpa Susu atau Santan

Unknown cooking, food and drink, food science, healthy eating, recipes

- Jus buah menjadi opsi minuman segar yang pas dikonsumsi setiap saat. Campuran buah dan sirup yang manis menjadikan rasanya lebih memukau. Tanpa menggunakan susu ataupun santan, es buah masih …

Sauzen op een gezonde manier indikken doe je zo

Unknown food and drink, food science, health tips, healthy eating, nutrition

<img data-document-id="cms/api/amp/image/AA1zhyGC" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1zhyGC.jpg"/>
<p>
 <strong>
  We hebben nogal de gewoonte om onze maaltijden te verrijken met een lekker sausje. In vele keukenkastjes staat dan ook een doosje maïzena om sauzen in te dikken. Maar er bestaan echter andere en gezondere manieren om dat sausje in te dikken.
 </strong>
</p>
<p>
 <strong>
  Culinaire hulpmiddelen
 </strong>
</p>
<p>
 -johannesbroodpitmeel: dit is een natuurlijk en eiwitrijk verdikkingsmiddel. Het poeder bevat geen suiker en werkt verzadigend.
</p>
<p>
 -arrowroot: dit bindmiddel dikt in op lage temperatuur en geeft een romig effect. Het beïnvloedt niet de smaak van je saus omdat het geen aroma heeft.
</p>
<p>
 <strong>
  Groenten
 </strong>
</p>
<p>
 Bloemkool, wortel, pastinaak, zoete aardappel … koken en fijnmalen om vervolgens aan je saus toe te voegen. Dit is tevens ook een ideaal middeltje om kinderen meer groenten te laten eten.
</p>
<p>
 <strong>
  Melkproducten
 </strong>
</p>
<p>
 Ricotta, goat cheese, enroom kunnen worden gebruikt om je saus samen te binden.
</p>
<p>
 <strong>
  Peulvruchten
 </strong>
</p>
<p>
 Voeg rode bonen toe voor rode sauzen, of witte bonen voor witte sauzen, en meng ze door de saus. Voeg er extra melk aan toe om het geheel iets te verdunnen.
</p>
<p>
 <strong>
  Zaden
 </strong>
</p>
<p>
 Gepelde lijnzaad of chiazaad samen met gehalene mestzaad zwollen sterk wanneer ze contact hebben met vochtige middelen. Daarom zijn deze ideaal voor het indikken van gerechten. Echter, houd er rekening mee dat sommigen misschien niet gecharmeerd zijn van de tekstuur van deze zaadjes.
</p>
<p>
 (FVDV voor / Illustratie afbeelding: Unsplash)
</p>
<p>
 <strong>
  <i>
   Vergeet niet om op de hoogte te blijven van alle nieuwigheden via MSN. Aboneer u door op 'volgen' bovenaan bij het logo te klikken.
  </i>
 </strong>
</p>

Sauzen op een gezonde manier indikken doe je zo

Unknown food and drink, food science, health tips, healthy eating, nutrition

We hebben nogal de gewoonte om onze maaltijden te verrijken met een lekker sausje. In vele keukenkastjes staat dan ook een doosje maïzena om sauzen in te dikken. Maar er bestaan echter andere en …

Skippy Sets the Record Straight: Can Peanut Butter Safely Sit Out?

Unknown debate, food science, food storage, health advice, peanut butter

<p>
 We reached out to the specialists for their insights.
</p>
<strong>
 Reviewed by Registered Dietitian Annie Nguyen, M.A.
</strong>
<img data-document-id="cms/api/amp/image/AA1yxYeu" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yxYeu.jpg"/>
<p>
 Peanut butter could well be among the most versatile helpers in your kitchen. Spread it on bread for a quick breakfast, mix it into ice cream to transform an evening treat into something more indulgent. Blend it with basic ingredients from your cupboard, and voilà—a luxurious sauce. Additionally, it boasts high protein content, comes at an affordable price, and stays fresh for extended periods. (And let's not forget how delicious it is!)
</p>
<p>
 However, is it really safe to simply place an opened jar in your pantry? This exact query came up for me when I discovered a jar of Skippy peanut butter in the refrigerator at home. Having been raised in a "pantry for peanut butter" family, I was surprised since my spouse believed it should always stay refrigerated. Thus, I consulted the authorities from Skippy as well as the National Peanut Board to settle this disagreement once and for all.
</p>
<p>
 The key point is that peanut butter is a resilient food in many aspects,
 Markita Lewis, M.S., RD
 A registered dietitian from the National Peanut Board stated, "There’s no need to pamper it."
</p>
<h2>
 Is It Advisable to Keep Peanut Butter in the Cupboard?
</h2>
<p>
 While peanut butter can be quite resilient, is it still okay to leave it uncovered at room temperature? "Skippy peanut butter is completely safe at room temperature,"
 Sam Hovick
 The brand manager at Skippy mentioned that it’s completely acceptable to store peanut butter in the refrigerator. Ultimately, the choice between keeping it in the pantry or the fridge comes down to personal preference. For those who like their peanut butter smooth and easier to spread, storing it in the pantry works well. However, if you enjoy eating it right from the jar with a spoon, refrigerating it might be better since it stays firmer when chilled.
</p>
<p>
 Lewis mentioned that the key consideration is the expiration of your peanut butter. Once opened, it typically remains good for around three months when kept in the pantry before losing quality. However, she pointed out that many American families consume their peanut butter well before this period elapses. Storing it in the refrigerator can help prolong its freshness beyond those three months if done correctly.
</p>
<h2>
 What About Natural Peanut Butter?
</h2>
<p>
 Conventional peanut butters are formulated to be shelf-stable. Often, natural peanut butters lack the stabilizers, such as hydrogenated vegetable oils, that allow conventional peanut butter to be kept at room temperature. If your natural peanut butter is homemade, comes from a specialty grocery store or contains only peanuts and salt, it’s best to store it in the fridge to maintain its quality, shelf life and taste.
</p>
<p>
 That said, Hovick noted that Skippy Natural Peanut Butter does not need to be stored any differently than the others in Skippy’s product line. “They are formulated and processed in a manner that helps to contain oil separation,” he explained.
</p>
<p>
 The same guidelines also apply to other nut butters, such as almond and cashew butter. Seed butters, like SunButter, also can be kept at room temperature.
</p>
<h2>
 Storage Tips
</h2>
<p>
 While storing your peanut butter in either the fridge or at room temperature is food-safe, there are some tips to keep in mind to ensure that it stays as tasty as the day you cracked into a fresh jar. If you’re storing your peanut butter out of the fridge, you’ll need to ensure that it’s in a cool, dry place, as excess heat and humidity can cause it to spoil more quickly. It also should be in a dark place, as bright sunlight can degrade the quality. A pantry closet or cabinet is the perfect spot.
</p>
<p>
 When it comes to the fridge, you’ll want to make sure that open jars aren’t stored next to anything with a strong odor, Lewis said. You’ll also want to avoid storing the jar on the door, as the foods stored there will experience the most drastic temperature fluctuations. “The top shelf tends to have the most consistent temperature and is great for ready-to-eat foods like peanut butter,” she said.
</p>
<h2>
 How Can I Tell If My Peanut Butter Has Gone Bad?
</h2>
<p>
 Besides just checking the expiration or “best by” date, there are a few telltale signs your peanut butter has gone bad. The first is its odor: if it smells bitter, metallic or stale, it’s likely time to toss it. Rancid peanut butter will also be dried out or look a bit darker in color, Lewis said.
</p>
<h2>
 The Bottom Line
</h2>
<p>
 It’s safe to store conventional peanut butter in either the fridge or at room temperature, depending on your preference. Peanut butter that is stored at room temperature will be easier to spread, but keeping peanut butter in the fridge once the jar is opened can help extend its shelf life. Most natural peanut butters should always be refrigerated. If storing commercial peanut butter at room temperature, be sure to place it in a cool, dry and dark place.
</p>
<p>
 Read the original article on
</p>

Skippy Sets the Record Straight: Can Peanut Butter Safely Sit Out?

Unknown debate, food science, food storage, health advice, peanut butter

We reached out to the specialists for their insights. Reviewed by Registered Dietitian Annie Nguyen, M.A. Peanut butter could well be among the most versatile helpers in your kitchen. Spread it on…

ブロッコリーの保存に適した場所、約9割が「知らなかった」つい野菜室に入れたくなるが…

Unknown broccoli, cooking, food science, food storage, nutrition

<p>
 その豊富な栄養素から、根強いファンの多いブロッコリー。しかしこの度、じつに多くの人々が「ブロッコリーの保存方法を誤解していた」と判明したのだ。
</p>
<h2>
 ■ブロッコリーのプロから衝撃の事実が…
</h2>
<p>
 ことの発端は昨年の11月26日（いいブロッコリーの日）に、栽培面積ベースで石川県産ブロッコリーの約3割を1社単独で担う農業法人「有限会社安井ファーム」が投稿したポスト。
</p>
<p>
 なんと、同投稿では「ブロッコリーを保存するには、野菜室はベストの保存場所ではない」旨が明かされていたのだ。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1w2KpB" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1w2KpB.jpg"/>
</p>
<p>
 こちらの投稿を受け、編集部では全国の10～60代の男女642名を対象としたアンケート調査にて「ブロッコリーのベストな保存場所」について尋ねてみることに…。
</p>
<p>
 関連記事：
 3日間大量のとろろを食べ続け「体に起きた異変」　チャンカワイの検証に驚きの声
</p>
<h2>
 ■「野菜室」が圧倒的な人気だが…
</h2>
<p>
 調査の結果、最も多い回答は「野菜室」（75.2％）で、次いで「冷蔵室」（13.1%）、「チルド室」（11.2%）となっていた。じつに8割近くもの人が「野菜室」を選択しており、他2つの選択肢と比べ、その信頼度の高さは歴然である。
</p>
<p>
 <img data-document-id="cms/api/amp/image/AA1AzeVQ" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1AzeVQ.jpg"/>
</p>
<p>
 しかし実際は、ブロッコリーは「チルド室」での保存が適しているのだ。
</p>
<p>
 とは言えブロッコリーに限らず、「野菜はとりあえず全て野菜室に入れておく」という人は決して少なくないはず。そこで続いては、「野菜室とブロッコリーの相性が悪い理由」について探っていきたい。
</p>
<p>
 関連記事：
 3日間大量のとろろを食べ続け「体に起きた異変」　チャンカワイの検証に驚きの声
</p>
<h2>
 ■「一番保存に適した場所」が意外すぎる…
</h2>
<p>
 ブロッコリーを野菜室で保存する際の懸念点について、安井ファームの担当者は「温度」と「湿度」の2つを挙げている。
</p>
<p>
 曰く、「ブロッコリーの最適保管温度は0℃、最適保管湿度は95%以上であるため、乾燥を防ぐためにポリ袋に入れてチルド室に入れる、という方法をオススメしております」とのこと。
</p>
<p>
 なんと、前出のアンケートでは最も回答数の少なかった「チルド室」が、保存に最も適した場所だったのだ。
</p>
<p>
 関連記事：
 水卜麻美アナが大絶賛した「どん兵衛の食べ方」　お湯注ぐ前に“あるもの”を入れる
</p>
<h2>
 ■「現在の常識」が変わる日は近い？
</h2>
<p>
 X上では「ブロッコリーの伝道師」的存在として、確固たる地位を確立している安井ファーム。同アカウントでは、2020年ごろから「ブロッコリーはチルドで保存」と推奨する投稿を、積極的に行なっているそうだ。
</p>
<p>
 担当者は「今回のアンケート結果を受け、まだまだこの認識が十分に広まっていないことを痛感するとともに、今後も定期的に情報を発信していく必要があると感じました」と語っており、やはりブロッコリーに対する熱い思いは本物であった。
</p>
<p>
 しかし、「一方で、ブロッコリーは野菜なので、野菜室に入れたくなるというお気持ちもよく分かります」とも頷いてみせる。じつは以前、同社がメーカーにこちらの点を尋ねたところ、「新しい機種では、野菜室でブロッコリーの鮮度を保持できるものもある」との回答が返ってきたというのだ。
</p>
<p>
 こちらを踏まえ、安井ファームの担当者は「現時点ではチルド室での保管が最適ですが、冷蔵庫の買い替えが進む10年後、20年後には『ブロッコリーは野菜室での保存がベスト』という時代がやって来るかもしれません」と、近い将来へ想いを馳せていた。
</p>
<p>
 さらに「時代と共に常識は変わるもの。当社といたしましても、その時代に合わせた情報発信を心がけていきたいと考えております。今回のアンケート結果を、そんな未来まで『保存』しておいても面白そうですね」と、粋なコメントを寄せてくれたのだ。
</p>
<p>
 安井ファームのコメントにもあるように、技術が進歩すれば合わせて「常識」も変わる。昔から馴染みのある「野菜の常識」も、日々変わるものとして認識しておきたい。
</p>
<p>
 関連記事：
 水卜麻美アナが大絶賛した「どん兵衛の食べ方」　お湯注ぐ前に“あるもの”を入れる
</p>
<h2>
 ■執筆者プロフィール
</h2>
<p>
 秋山はじめ：1989年生まれ。『』編集部取材担当サブデスク。
</p>
<p>
 新卒入社した三菱電機グループのIT企業で営業職を経験の後、ブラックすぎる編集プロダクションに入社。生と死の狭間で唯一無二のライティングスキルを会得し、退職後は未払い残業代に利息を乗せて回収に成功。以降はSirabee編集部にて、その企画力・機動力を活かして邁進中。
</p>
<p>
 X（旧・ツイッター）を中心にSNSでバズった投稿に関する深掘り取材記事を、年間400件以上担当。ドン・キホーテ、ハードオフに対する造詣が深く、地元・埼玉（浦和）や、蒲田などのローカルネタにも精通。
</p>
<p>
 （取材・文／編集部・
 秋山 はじめ
 ） 【調査概要】 方法：インターネットリサーチ 調査期間：2025年1月14日～2025年1月19日 対象：全国10代～60代男女642名 （有効回答数）
</p>

ブロッコリーの保存に適した場所、約9割が「知らなかった」つい野菜室に入れたくなるが…

Unknown broccoli, cooking, food science, food storage, nutrition

その豊富な栄養素から、根強いファンの多いブロッコリー。しかしこの度、じつに多くの人々が「ブロッコリーの保存方法を誤解していた」と判明したのだ。 ■ブロッコリーのプロから衝撃の事実が… ことの発端は昨年の11月26日（いいブロッコリーの日）に、栽培面積ベースで石川県産ブロッコリーの約3割を1社単独で担う農業法人「有限会社安井ファーム」が投稿したポスト。なんと、同投稿では「ブロッコリーを保…

Scientists reveal the formula for the perfect GRAVY

Unknown cooking, food and drink, food culture, food preparation, food science

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    READ MORE:
    Sir Cliff Richard reveals recipe for 'the greatest gravy in the world'
   </strong>
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<p class="mol-para-with-font">
 Sir
 Cliff Richard
 hit the headlines this week after boldly claiming to have the
 recipe for the 'greatest gravy in the world'.
</p>
<p class="mol-para-with-font">
 The 84-year-old music legend avoids the traditional method of mixing juices from a roast with a dash of wine and instead goes for a more unorthodox recipe.
</p>
<p class="mol-para-with-font">
 He combines eight stock cubes from different flavours - including lamb, chicken, beef and vegetable - with boiling water.
</p>
<p class="mol-para-with-font">
 He then adds two chopped fried onions to the mix, along with teriyaki, soy and Worcestershire sauce.
</p>
<p class="mol-para-with-font">
 Several renowned chefs were quick to question the recipe, with Tom Brown, the Michelin-starred chef and owner of the Pearly Queen oyster bar in east
 London
 , calling it 'absolutely vile'.
</p>
<p class="mol-para-with-font">
 Now, scientists have waded in on the debate - and say that Cliff might be on to something with his recipe.
</p>
<p class="mol-para-with-font">
 Dr Nathan Kilah, a food scientist from the University of
 Tasmania
 , claims that adding ingredients like teriyaki, soy and Worcestershire sauce to your gravy can 'broaden the flavour profile.'
</p>
<p class="mol-para-with-font">
 'These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami. Some folk even add Vegemite to their gravy for an extra umami boost,' he explained in an article for
 The Conversation
 .
</p>
<img data-document-id="cms/api/amp/image/AA1vk8T8" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1vk8T8.jpg"/>
<p class="mol-para-with-font">
 Acording to Dr Kilah, the basis of any good gravy is the juice from your roasting tray.
</p>
<p class="mol-para-with-font">
 'Roasting meats causes the fats to “render” and separate from the meat as a liquid,' he explained.
</p>
<p class="mol-para-with-font">
 'The fat pools in the tray with flavour-rich meat juices.'
</p>
<p class="mol-para-with-font">
 While the fat and water both carry flavour compounds, Dr Kilah warns that too much fat can give your gravy an 'unpleasant mouthfeel'.
</p>
<p class="mol-para-with-font">
 'It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding,' he advised.
</p>
<p class="mol-para-with-font">
 While the meat juices form the basis of any good gravy, Dr Kilah says that your vegetables are also key.
</p>
<p class="mol-para-with-font">
 'One specific flavour compound identified as having a “gravy aroma” is known as 3-mercapto-2-methylpentan-1-ol,' he explained.
</p>
<p class="mol-para-with-font">
 'This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour.'
</p>
<img data-document-id="cms/api/amp/image/AA1vk8Tb" data-reference="image" src="https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1vk8Tb.jpg"/>
<div class="art-ins mol-factbox floatRHS sciencetech">
 <h3 class="mol-factbox-title">
  How to make the perfect gravy
 </h3>
 <div class="ins cleared mol-factbox-body">
  <ol class="mol-bullets-with-font">
   <li class="">
    Pour the juices from your roasting pan into a jug to let the fat separate from the liquid so you can control how much fat you’re adding
   </li>
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    Don’t forget the juices from your vegetables – these have a unique ‘gravy aroma’
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    Add corn or arrowroot starch slowly to avoid lumps
   </li>
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    Add salt sparingly – this will be concentrated by heating
   </li>
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    Pour in a glug of red wine and a squirt of ketchup for an umami hit
   </li>
   <li class="">
    If all else fails, resort to instant gravy
   </li>
  </ol>
 </div>
</div>
<p class="mol-para-with-font">
 Once you've combined your meat and vegetable juices, the next ingredient to add is flour, which will help to thicken up your gravy.
</p>
<p class="mol-para-with-font">
 The choice of flour is yours, but Dr. Kilah recommends using cornstarch or arrowroot starch.
</p>
<p class="mol-para-with-font">
 "[Corn and arrowroot] contain a greater amount of starch compared to flour and possess a milder taste," he stated.
</p>
<p class="mol-para-with-font">
 'Typically, more wheat starch needs to be included and cooked for an extended period to create a paste.'
</p>
<p class="mol-para-with-font">
 Regardless of which thickener you choose, introduce it gradually into your meat and vegetable juices to avoid forming clumps in your sauce.
</p>
<p class="mol-para-with-font">
 Salt is the next ingredient to add, although Dr Kilah cautions that you shoud taste as you go.
</p>
<p class="mol-para-with-font">
 'The pan juices are typically concentrated as part of the gravy making process,' he said.
</p>
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 'Make sure you taste the gravy before seasoning, as salt will be concentrated by heating.'
</p>
<p class="mol-para-with-font">
 Finally, the scientist advises adding a glug of red wine, and a dollop of ketchup.
</p>
<p class="mol-para-with-font">
 'Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce,' he added.
</p>
<p class="mol-para-with-font">
 'These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG).
</p>
<p class="mol-para-with-font">
 'Some folk even add Vegemite to their gravy for an extra umami boost.'
</p>
<p class="mol-para-with-font">
 If you taste your final gravy and aren't happy with it - don't panic.
</p>
<p class="mol-para-with-font">
 According to Dr Kilah, instant gravy powder is a solid back-up option.
</p>
<p class="mol-para-with-font">
 'The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production,' he added.
</p>
<p class="mol-para-with-font">
 'An instant gravy will be more likely to taste the same, regardless of who ends up making it.'
</p>
Read more

Scientists reveal the formula for the perfect GRAVY

Unknown cooking, food and drink, food culture, food preparation, food science

READ MORE: Sir Cliff Richard reveals recipe for 'the greatest gravy in the world' Sir Cliff Richard hit the headlines this week after boldly claiming to have the recipe …