ademchaoua/GeneralTextCorpus huggingface dataset:
Kitchen Guide
Kitchen Guide is your guide to culinary knowledge and skills. Learn everything from how to properly cut and sharpen knives, separate eggs, all sorts of different cooking techniques, and about the most common diets. Essential Kitchen Knowledge This section equips you with the fundamental skills every cook should know. We’ll guide you through a range of techniques, from the basics like separating eggs and pounding meat to more advanced skills like mastering the pastry bag and achieving a flawless cake coating. Knife Skills Section Our knife Skills Section will transform you into a confident cook! Learn everything from basic knife handling and choosing the right blade to advanced chopping techniques and sharpening. Cooking Techniques Section Explore the diverse techniques that transform ingredients into culinary delights! The cooking techniques section offers an overview of essential methods, empowering you to master the art of cooking. Diet Section Navigate the world of diets with confidence! Our Diet section provides informative articles on popular diet trends, explaining their principles and potential health impacts. Discover Newest From Tom the Chef Published: October 19, 2023 From Tom the Chef Published: October 19, 2023 From Tom the Chef Published: October 19, 2023 From Tom the Chef Published: October 18, 2023 From Tom the Chef Published: October 18, 2023 From Tom the Chef Published: October 18, 2023 From Tom the Chef Published: October 17, 2023 From Tom the Chef Published: October 6, 2023 From Tom the Chef Published: September 29, 2023
Kitchen Guide
Kitchen Guide is your guide to culinary knowledge and skills. Learn everything from how to properly cut and sharpen knives, separate eggs, all sorts of different cooking techniques, and about the most common diets. Essential Kitchen Knowledge This section equips you with the fundamental skills every cook should know. We’ll guide you through a range of techniques, from the basics like separating eggs and pounding meat to more advanced skills like mastering the pastry bag and achieving a flawless cake coating. Knife Skills Section Our knife Skills Section will transform you into a confident cook! Learn everything from basic knife handling and choosing the right blade to advanced chopping techniques and sharpening. Cooking Techniques Section Explore the diverse techniques that transform ingredients into culinary delights! The cooking techniques section offers an overview of essential methods, empowering you to master the art of cooking. Diet Section Navigate the world of diets with confidence! Our Diet section provides informative articles on popular diet trends, explaining their principles and potential health impacts. Discover Newest From Tom the Chef Published: May 6, 2024 From Tom the Chef Published: May 6, 2024 From Tom the Chef Published: May 6, 2024 From Tom the Chef Published: May 6, 2024 From Tom the Chef Published: May 6, 2024 From Tom the Chef Published: May 6, 2024 From Tom the Chef Published: November 16, 2023 From Tom the Chef Published: October 19, 2023 From Tom the Chef Published: October 19, 2023
Baking Sheet Lid
Lids are available for commercial baking sheets in standardized sizes (note that some household baking sheets may have a lid too, but it will most likely not be a standard size, which is hard to replace if necessary). They are made from see-through plastic and are sometimes also called bun pan covers. They are extremely useful in the kitchen. A lid on a baking sheet upgrades the baking sheet to a flat food container. You may think that you do not need more food containers, but let me tell you that a nice flat food container will be very practical for: Storing Christmas cookies or other baked goods — since you don’t have to stack cookies into high piles, you will better prevent their breaking. Serving sandwiches (easy to transport to a party and ready to use after removing lid). Marinating meat. Freezing single portions of meat, fish, or baked goods before placing them into a freezer bag. Covering your baking sheets while proofing your burger buns or baguettes since some recipes call for covering your baked goods for the final proofing process. You will be able to proof them right on the baking sheet while at the same time, preventing the dough from drying out. Stacking and saving space by using them with a baking sheet. Storing Christmas cookies or other baked goods — since you don’t have to stack cookies into high piles, you will better prevent their breaking. Serving sandwiches (easy to transport to a party and ready to use after removing lid). Marinating meat. Freezing single portions of meat, fish, or baked goods before placing them into a freezer bag. Covering your baking sheets while proofing your burger buns or baguettes since some recipes call for covering your baked goods for the final proofing process. You will be able to proof them right on the baking sheet while at the same time, preventing the dough from drying out. Stacking and saving space by using them with a baking sheet. Many other similar uses when food containers are just not convenient enough. Make sure that the lids are at least 1 ½” tall or taller. Since they are very inexpensive, I would recommend having at least two of these kinds in any household.
Pans
When you are selecting your pans, you have to decide if you go the way of nonstick pans or another kind of pan, such as stainless steel, aluminum, or cast iron. Nonstick pans are a great solution for beginners since they don’t stick as much and are very low maintenance. On the other hand, they are not as durable: they have problems reaching higher temperatures, and some researchers associate some of them with increasing the risk of cancer. Other groups of pans require seasoning from time to time, but perform better, can handle higher temperatures, and generally speaking, are more durable. There are many kinds of pans but let me talk about 3 most common kinds that will cover all your needs: 1. Fry pans Shorts edges from all pans. More specific info about fry pans below this section or here. Shorts edges from all pans. More specific info about fry pans below this section or here. 2. Sauté pans Edges are often narrow and taller than on a fry pan. More specific info about sauté pans below or here. Edges are often narrow and taller than on a fry pan. More specific info about sauté pans below or here. 3. Stir fry pans (works) It is the deepest pan of all with the tallest sides. More specific info about stir fry pans below or here. It is the deepest pan of all with the tallest sides. More specific info about stir fry pans below or here. How to select the best pans? Buy a professional grade that is NSF certified – if it’s made for restaurants, imagine how long it will last in your household with lighter usage (most likely your kids will gladly inherit your pans 😊). Buy a pan made from stainless steel with an aluminum-clad bottom for best performance, equal heat distribution, and great durability. Buy pots that are oven-proof – can be placed in the oven for greater versatility. Buy a professional grade that is NSF certified – if it’s made for restaurants, imagine how long it will last in your household with lighter usage (most likely your kids will gladly inherit your pans 😊). Buy a pan made from stainless steel with an aluminum-clad bottom for best performance, equal heat distribution, and great durability. Buy pots that are oven-proof – can be placed in the oven for greater versatility. Which to buy? Every household should have at least one large fry pan and one large sauté pan (each with a diameter of 12″ or more) and also one small fry pan (with a diameter of 7-8″), which will be used for preparing eggs or smaller portions. Optionally, it is great to also have one large stir fry pan, but if you budget is limited you can substitute a stir fry pan with a sauté pan for most applications (12″ or larger). Every household should have at least one large fry pan and one large sauté pan (each with a diameter of 12″ or more) and also one small fry pan (with a diameter of 7-8″), which will be used for preparing eggs or smaller portions. Optionally, it is great to also have one large stir fry pan, but if you budget is limited you can substitute a stir fry pan with a sauté pan for most applications (12″ or larger).
Sauce Pot
Kitchen Tools A sauce pot in comparison to a stock pot (read more about stock pots here) are usually lower and wider, which equals more surface area then a stock pot. In comparison to a sauce pan, they always have two short sturdy handles (one on each side) to enable you to lift the pot with both hands (similar to a stock pot and brazier pot). A sauce pot is an essential sauce pan for working with large quantities of ingredients. They are great for: Cooking sauces in larger quantities Cooking soups (for soups you can also use a stock pot based on your preference) Cooking large amounts of potatoes, rice, eggs, and vegetables Simmering Optional stewing and brazing (however a brazing pot is more suitable for this task – read more here). Cooking sauces in larger quantities Cooking soups (for soups you can also use a stock pot based on your preference) Cooking large amounts of potatoes, rice, eggs, and vegetables Simmering Optional stewing and brazing (however a brazing pot is more suitable for this task – read more here). How to select the best sauce pot? It is good to also have one larger sauce pot 8 – 12 QT. Rather than use a smaller sauce pot, purchase more sauce pots that are better for smaller sizes. Buy a professional grade NSF-certified sauce pot – it will last a lifetime in most households. Buy sauce pots made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability. Buy sauce pots that are ovenproof – can be placed in the oven, giving you even greater versatility. Always buy with matching lids. It is good to also have one larger sauce pot 8 – 12 QT. Rather than use a smaller sauce pot, purchase more sauce pots that are better for smaller sizes. Buy a professional grade NSF-certified sauce pot – it will last a lifetime in most households. Buy sauce pots made from stainless steel with an aluminum-clad bottom for best performance, heat distribution, and durability. Buy sauce pots that are ovenproof – can be placed in the oven, giving you even greater versatility. Always buy with matching lids. General info about pots here.
Kitchen Equipment
Organize by: Salt and pepper grinders, sometimes called salt and pepper mills, produce freshly ground salt and pepper and are irreplaceable. I personally find the smell and taste of freshly ground pepper to be fabulous. I love salt and pepper grinders so much that I have a few pairs. I would recommend getting the basic versions made from wood. The best size is the 12″ since it is big enough for comfortable manipulation and stores enough (you don’t have to refill it all the time). At the same time, it is not so large that it is too awkward to use. Sometimes you can find two different grinders for each salt and pepper, but in most cases, you just have to buy the same grinder two times (they are often called a salt/pepper grinder or just a pepper grinder). I have had very bad experiences with automatic grinders that run just by pushing a button. I bought them a few years ago for convenience, but was very wrong about that as it was slow, jammed a lot, didn’t hold enough, and broke very fast. I went through a few until I finally realized that it is not the way to go. While I like technology and advancements in kitchen tools, this is one tool which in my opinion should stay old fashioned. Show More You don’t find squeeze bottles very often in household kitchens, but you often find them in any professional kitchen. Since they are very practical, inexpensive, and come in multiple sizes, I would like you to consider them for your home. They are great for storing and quickly serving sauces, dressings, oils, and vinegars. Once you start using them, you will wonder how you could ever have lived without them. Show More A strainer can be substituted for a colander, and because it is finer than a colander, it can also be used to remove particles from thick sauces and more. It also usually offers the benefit of having a handle. The difference is that it is not usually self-standing, which makes it a little less convenient for collecting and cleaning vegetables and fruit. You can buy multiple kinds which all will work great for you. I have a couple of strainers called china cap strainers, which I find most convenient. The reasons for this are simple. Since they have a triangular shape, they can stay upright in the sink to drain. The triangular shape is also convenient for faster cooling part of your ingredients after draining (this is especially helpful with pasta), while draining over a wide colander has the opposite effect. I find a strainer which has the diameter between 8 – 10” most convenient for households. Show More
Kitchen Mixers & Attachments
Organize by: This is the most expensive KitchenAid attachment that you can buy, but it is definitely worth it if you are willing to spend the money. With this mixing bowl you will be able to precisely control temperature between 70° and 220°F within two degrees increments. This will be especially useful for melting chocolate, preparing hot sauces, and many other applications. This tool will fully replace a water bath and increase your productivity in the kitchen. Show More If you don’t want to spend money on a more expensive food processor attachment, you can consider this incredibly cheap alternative. It will not be able to cut food into precise julienne or dices, but it will be great for shredding and slicing. One of the great reasons to buy this attachment is for its ability to shred and because this is the best tool from the KitchenAid attachment lineup for processing breadcrumbs. Show More Slow juicers are really popular since slow juicers produce more flavors and preserve more vitamins than regular juicers. They also reach better results when juicing greens (spinach, kale, etc.). This attachment comes with a low and high pulp screen, and a saucing screen, which allow you to prepare a variety of juices, sauces, and jams. In comparison to any other juicer, cleaning is very easy. This is one of the more expensive attachments, but it is definitely one of my favorites. Show More This is a really fun attachment, which may help you to incorporate more fruit and vegetables into your menu. You will get blades for three different sizes of spiralizing, and other blades for three different sizes of blades for cutting and peeling. It is very easy to set up and operate. A nice bonus is that you can use this tool just for simple peeling (for example, potatoes or apples), although I find this function not as beneficial since it is faster by hand. What’s great about this tool is the easy cleaning aspects, since you only need to clean the small blade and also the small bottom pin. Show More The splash guard helps you keep your kitchen a little cleaner by reducing splashing, but is totally unnecessary if you increase the speed gradually and are a little more careful. It is available only for the Classic, Artisan, and Professional lines. Artisan and professional lines have one included with the packaging. The splash guard helps you keep your kitchen a little cleaner by reducing splashing, but is totally unnecessary if you increase the speed gradually and are a little more careful. It is available only for the Classic, Artisan, and Professional lines. Artisan and professional lines have one included with the packaging. Show More The wire whisk attachment (also called the whip attachment) is great for anything that needs to be whipped to add volume, such as whipped cream, egg whites, frostings, etc. I also love to use it for mashed potatoes or cake batter to add volume. The wire whisk attachment (also called the whip attachment) is great for anything that needs to be whipped to add volume, such as whipped cream, egg whites, frostings, etc. I also love to use it for mashed potatoes or cake batter to add volume. Show More
Meat, Poultry, Game and Seafood
Making informed choices about the food you eat starts with understanding the ingredients. In this guide to meat, poultry, game, and seafood, we’ll equip you with the knowledge you need to navigate the world of animal proteins. We’ll explore the differences between grass-fed and grain-fed beef, the nutritional profiles of various fish, and much more. Consider this your essential resource for making educated decisions about these core ingredients. From Tom the Chef Published: February 15, 2025 From Tom the Chef Published: June 19, 2025 From Tom the Chef Published: January 20, 2025 From Tom the Chef Published: May 21, 2024 From Tom the Chef Published: May 26, 2024 From Tom the Chef Published: February 24, 2025 From Tom the Chef Published: May 31, 2024 From Tom the Chef Published: May 30, 2024 From Tom the Chef Published: February 25, 2025
Fruits and Vegetables
Fruits and vegetables are essential for a healthy diet. Here, we’ll uncover the nutritional powerhouses within the produce section. Learn about the vitamins, minerals, and other beneficial compounds packed inside each fruit and vegetable, empowering you to make informed choices about what you eat. From Tom the Chef Published: June 7, 2024 From Tom the Chef Published: June 7, 2024 From Tom the Chef Published: July 15, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: June 4, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: May 17, 2024 From Tom the Chef Published: June 7, 2024 From Tom the Chef Published: June 6, 2024
Pantry Items
Making informed decisions about your food starts with understanding your pantry. Here, we’ll examine the various items commonly found in a well-equipped kitchen, from different types of flour to a variety of oils. Gain the knowledge you need to choose the best ingredients for your needs and elevate your cooking. From Tom the Chef Published: May 17, 2024 From Tom the Chef Published: July 12, 2024 From Tom the Chef Published: June 5, 2024 From Tom the Chef Published: June 5, 2024 From Tom the Chef Published: June 5, 2024 From Tom the Chef Published: June 6, 2024 From Tom the Chef Published: June 4, 2024 From Tom the Chef Published: May 25, 2024 From Tom the Chef Published: June 7, 2024
semola rimacinata di grano duro flour
Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.
semola di grano duro flour
Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.