The Air Fryer Bandwagon – Should you jump onboard?

July 9, 2025June 21, 2025 culinaryjourneysllc

Air Fryer enthusiasts are very passionate about these appliances, bordering on evangelistic. Those who do not have one can’t imagine trying to find counter space for one more piece of kitchen equipment. Which side of this divide are you on? Is this an appliance you should consider, or should you pass on it? That is the subject of this Cooking Tip.

Despite the name, the first thing to know about an air fryer is that it doesn’t fry food. An air fryer is similar to a convection oven. It has a fan that circulates hot air around the food.

Here is what users like about air-frying.

You can obtain a crispy exterior similar to deep-fat frying.
The interior of the food stays tender.
Food cooks quickly, much more quickly than in a conventional oven.
It minimizes how much oil you need to use. Most users recommend still using a small amount of oil. Depending on the food item, the amount of oil might vary from 1-2 teaspoons per serving of food up to a few tablespoons.
It can take the place of a toaster oven for small families.
It takes either no preheating or just a few minutes, saving time and power.
It does not heat the entire kitchen.
It is better than the microwave for reheating food to achieve crispy rather than rubbery results.

What’s not to like about them?

Although you can get close to deep-fat frying quality, it is not the same.
Many have a small capacity, although this does vary among models.
They take up counter space.

There are different styles of air fryers.

Drawer-style – They contain baskets that pull out from the front. Many users feel this style is the best. One caveat is that models with glass drawers may not be the best choice. They claim to be healthier as there are no plastic or nonstick coatings. Reviewers, though, found that the performance was mixed. They were also harder to use, as they were heavier, harder to lift, and the glass could get very hot.
Flip-top models – These have lids that lift up from the top to reveal the baskets inside. These lids are heavy, and there is a danger of them falling on your arm. Since the heating element is in that lid, this can be very dangerous. Many models were so tall that they would not fit underneath a counter when the lid was open.
Cube-shaped models – This style features doors that swing open in front and contains multiple racks inside, similar to an oven. Although these can work well, most feel the best results are obtained only when cooking very small amounts of food.
Air fryer toaster ovens – These appliances combine the functions and size of a toaster oven with the capability of air frying. These can do an excellent job, depending on the brand, but will be significantly more expensive. More on these below.

Air Fryer vs Air Fryer Toaster Oven

Regular air fryer

Better for smaller spaces.
They are less expensive than ovens.
Takes less time to heat.
They accommodate less food, which may or may not be appropriate for the size of your family.
Easier to clean than an oven.

Air Fryer Toaster Oven

Require more counter space.
They are more expensive.
They are more challenging to clean.
They are more versatile as they can work as both a toaster oven and an air fryer. If you want both functions, this one appliance can replace both of the others.
Can cook larger quantities of food than in a regular air fryer.
Do require preheating.

What to look for in a traditional air fryer

A wide cooking space – Air-fried foods cook best when cooked in a single layer. So, the width of the cooking surface matters more than the height. Some people like deep baskets because they can roast a chicken in them. (See caution on this below.) However, a wide, shallow tray allows you to spread out the food, getting more even cooking.
Nonstick interiors make for easier cleanup.
Simple controls
- Digital controls are generally better.
- Auto-pause timers – these automatically pause the oven timer when you open the door and automatically restart when it is started. Since the food needs to be flipped, turned or shaken, requiring the opening of the door, this feature is very helpful.
- Automatic shut-off – A control that automatically turns off the oven at the end of the programmed cycle helps prevent overcooking, food burning, and saves energy.
Windows that allow you to view the interior are nice to have.

What to look for in air fryer toaster ovens

The air frying function should produce food that is nicely browned and evenly cooked, with a crispy exterior.
Since this appliance is designed to replace both a toaster oven and an air fryer, it should perform the non-air frying functions well, such as producing great toast and functioning effectively when roasting, baking, and broiling. For the latter, ensure that the top rack is not too low to ensure good broiling.
Easy-to-use controls, preferably digital.
It should have ample cooking space.
Large viewing windows are nice to have.
Auto-pause timers and auto shut off are helpful, just as with regular air fryers.
Smart technology may be helpful for some, but others found this only moderately convenient and not always reliable.

Reviews

Researching reviews of regular air fryers led to mixed recommendations. They all did, however agree on the best air fryer toaster oven. That is the Breville Smart Oven Air Fryer.

Here are a number of recommendations from reviews from different sites.

America’s Test Kitchen

Top choice – The Instant Vortex Plus 6-quart Air Fryer
Upgrade choice – The Instant Vortex Plus 6-quart Air Fryer with ClearCook and OdorErase

The Spruce Eats ranked products in different categories.

Best Overall – Cosori Pro LE Air Fryer
Best Runner-up – Ninja 4-quart air fryer
Best large capacity – Instant Pot Vortex Plus 10-quart air fryer
Best budget – Dash Compact Air Fryer

TheKitchn

Their top recommendation was for the Philips Digital Twin TurboStar Airfryer XXL

Wirecutter

They rated the Philips 3000 Series L, but noted in their May 2025 review that it had been discontinued and they were busy testing other models.
Their budget pick was the Instant Mini Vortex 4-in-1.

Food Network

Instant Vortex Plus 6-Quart Air Fryer

Usage advice

Preheating – Most models do not require preheating, and for those that do, only a few minutes are needed. Even if preheating is not necessary, completing this step will yield the crispiest results.
Avoid overcrowding by arranging food in a single layer; cook in batches if necessary.
Food needs to be flipped, turned or shaken to ensure even cooking.
To prevent food from sticking to the air fryer basket, try the following advice.
- A nonstick surface helps with this.
- Use a small amount of oil. Not only does fat promote browning and crispiness, but it also lessens sticking. Rub or spray the food with oil before cooking.
- Make a foil sling and cook the food on top of it.
Mix dry seasonings with oil before adding them to the food. Otherwise, the mixture is likely to be blown off by the fan.
Spray with oil halfway through cooking if the food is looking dry. Will get the best, most even crisp.
Ensure the unit has sufficient space to allow airflow around it, with at least 5 inches on each side.
Do not cut the veg so small that they fall through the holes in the basket.
Clean the unit after every use. Although it may not appear dirty, food residue is often left behind and can promote bacterial growth. Therefore, clean it thoroughly every time you use it. Some parts may be labeled as dishwasher safe, but you can never go wrong with washing by hand with soap and hot water. TheKitchn.com recommends adding two tablespoons of baking soda, two tablespoons of hydrogen peroxide, and two sprays of Dawn Powerwash directly into the fryer basket to create a paste. Use this paste to clean with a soft toothbrush for about two minutes. A nonabrasive sponge is good to remove the paste as the part is rinsed with water.
Never submerge the main body in water. Avoid getting the heating element wet.

Foods not to air fry

Fresh greens – These can get blown around by the fan, resulting in uneven cooking and possible burning.
Wet-battered items – The coating will not adhere to the food long enough for it to cook properly.
Heavily oiled food – Although a small amount of oil is recommended, too much oil will drip, smoke and give a charred flavor.
Popcorn – Air fryers don’t get hot enough for popcorn.
Bacon – You will end up with bacon fat all over the inside of the air fryer.
Large, whole chickens – Although some will state that these can be cooked in an air fryer, there is the risk of uneven cooking if using a standard air fryer.
Raw grains – Again, these will not cook evenly.
Hard-boiled eggs – You will likely end up with a rubbery egg.

I must admit that I have not jumped on the air fryer bandwagon. What about you? Are you an enthusiast?

Cooking Tips · Ingredients

Seed Oils – Toxic or Healthful?

July 2, 2025June 29, 2025 culinaryjourneysllc

If you have been paying attention to the news lately, you will realize that seed oils have become a subject of conversation. In this Cooking Tip, I will explain what seed oils are and give you the latest research on whether or not you should be consuming them. I wish I could tell you that seed oils are either healthy or unhealthy, but as with many health and nutritional questions, the answer is much more nuanced.

What are seed oils?

These are plant-based oils made from the seeds of various plants. Examples are canola, soybean and corn oil.

What is the criticism against seed oils?

Some have dubbed seed oils the “Hateful Eight” – corn, canola, cottonseed, soy, sunflower, safflower, rice bran, and grapeseed. Those who oppose the consumption of seed oils point to a couple of concerns.

First, seed oils are high in omega-6 fatty acids, which they believe lead to inflammation, weakening of the immune system, and are a contributing factor in the development of chronic illnesses.

The second is the processing method used to create most seed oils.

Omega-6 fatty acids

These are essential fatty acids for our bodies. We cannot produce these fatty acids ourselves, and therefore, we must obtain them from food. In the literature, there is some caution about omega-6 fatty acids based on the fact that the body can convert the most common omega-6 fatty acid, linolenic acid, into another fatty acid, and arachidonic acid. The latter is a building block for molecules that can promote inflammation, blood clotting and blood vessel constriction. However, the body can also convert arachidonic acid into other molecules that calm inflammation and fight blood clots.

Dr. Dariush Mozaffarian, professor and director of the Food is Medicine Institute at Tufts University, states that controlled trials have found that omega-6 fatty acids do not increase inflammation. He says, “New research shows that omega-6 fatty acids give rise to unique natural molecules, like lipoxins, that have powerful anti-inflammatory effects in the body.”

Another type of essential fatty acid is omega-3 fatty acids. These are felt to be more anti-inflammatory than omega-6s. Where some go wrong is by assuming that since omega-3s are more anti-inflammatory, omega-6s are pro-inflammatory. This is not true. Many state that it is not the omega-6s themselves that are the problem, but rather the over-consumption of them. What most medical professionals will tell you is that we need an optimal balance of these two fatty acids. Unfortunately, that optimal balance has not been definitively determined.

We do know that Western diets are significantly higher in omega-6 fatty acids than in omega-3 fatty acids. It is estimated that people consume 15 times more omega-6 fatty acids than omega-3 fatty acids, which is partly due to the increased consumption of seed oils. One reason given for this is the increased use of seed oils in processed and ultra-processed foods. The increase in consumption of ultra-processed foods is strongly suspected to be related to the rise in obesity, heart disease and other chronic illnesses. However, this cannot all be laid at the feet of seed oils. Ultra-processed foods contain many unhealthy components. See this prior Cooking Ti p for a more in-depth discussion of ultra-processed foods.

Processing of seed oils

As discussed in this Cooking Tip, oil can be obtained through either the expeller method or chemical processes. Extra-virgin olive oil is obtained by pressing olives to extract the oil. Seed oils are generally extracted with the aid of the chemical hexane. The latter raises health concerns for some people. On the plus side, these more refined oils have a higher smoke point, a longer shelf life, a neutral flavor, and are less expensive. On the other hand, the refining process does remove some important nutrients.

You can find pressed seed oils, although you will have to diligently search for them, and they will be more expensive.

One interesting observation is that many of those who are warning about the ill health effects of seed oils are also trying to sell their alternatives. The industry that promotes products such as omega-3 supplements, antioxidants, detox kits, or seed-oil-free alternatives is valued at over $1 trillion. If you are a skeptic, you may appreciate the old adage, “Follow the money.”

What to do?

What should you do with this information since it is far from conclusive? First, you need to do what is best for you. The Western Diet certainly has room for improvement, as I have discussed in many prior Cooking Tips. Should those improvements include removing seed oils? Most medical professionals would rather have you focus more on reducing or eliminating the consumption of ultra-processed foods and increasing your intake of whole foods. That includes relying less on takeout and dining out and more on cooking at home with whole ingredients.

If you do want to address your intake of omega-6s, the best thing you can do is to read labels and try to stay away from those processed foods that contain them. To help you have a better ratio of omega-6s to omega-3s, here is a list of foods that can help you.

Omega-6 fats

Oils – safflower, sunflower, corn, and soybean
Seeds/Nuts – sunflower, pumpkin seeds and walnuts

Omega-3 fats

Oily fish such as salmon, tuna, herring, mackerel, and sardines
Nuts such as almonds, pecans and walnuts
Seeds such as flax seeds and chia seeds
Oils such as olive oil and flaxseed oil

When possible, choose unrefined (expeller- or cold-pressed) seed oils over refined seed oils. As I mentioned above, they are harder to find and more expensive, but they will be higher in some healthful nutrients. If you choose to use unrefined oils, review this chart on Smoke Points.

As I mentioned at the beginning, I wish I could provide you with definitive answers, but I cannot. Arm yourself with accurate knowledge and make informed decisions about what is best for you and your family. Overall, cook more at home!!

Cooking Tips · Ingredients · Techniques

Mocktails – Not just a sweet, syrupy substitute beverage

June 25, 2025June 8, 2025 culinaryjourneysllc

If you come to my house for dinner, you will likely be served water with your meal. I will most likely not offer you a pre-dinner cocktail or an after-dinner drink. If I do, it will be of the non-alcohol variety. Neither my husband nor I drink alcohol, although I do use it in culinary preparations. I do believe that alcohol is a part of many of the world’s ills. I also just do not like the taste of alcohol. For people like me, the world of non-alcoholic drinks, or as some term them – mocktails – can be an interesting compromise. In this Cooking Tip, let’s delve into this world a bit and learn what they are, how to make them, and some of the pitfalls.

_{Image by Ivana Tomášková from Pixabay}

Drinks such as lemonade, iced tea, punch and fruit juices are certainly non-alcoholic, but they are not very creative. Trying to make a regular cocktail by just removing the alcohol usually does not work well. In the same way, trying to recreate an identically-tasting alcoholic cocktail using non-alcoholic ingredients is often unsuccessful. Rather than thinking of mocktails in this way, why not think of them as their own type of drink? Just as gluten-free bread can be delicious, it will never be the same as its gluten-containing counterpart. It is its own type of baked good. Similarly, non-alcoholic cocktails are in their own category and should be created just as carefully as any drink containing alcohol.

There are certain basic elements in making a delicious cocktail. As with all cooking, these elements need to be carefully balanced to ensure one element doesn’t overpower the others. In a regular cocktail, those elements are sweet, sour, bitter and spirits. Even without the alcoholic spirits, you still want a balance of the remaining elements. You can also add the spirits if you like the non-alcoholic versions that are available today. Let’s investigate these elements along with some other advice.

Flavor

You want to enhance the flavor as much as possible. An expert distiller explains that “alcohol is better at extracting flavor than water.” Therefore, to enhance flavor using water-based flavoring ingredients, try to avoid those ingredients that lack flavor, such as water. Instead, consider tea, coffee, coconut water, non-alcoholic spirits, flavored sugar syrups, and citrus. Another idea is to freeze tea into ice cubes for added flavor.

Some like to add ginger beer or kombucha. These may contain small amounts of alcohol, although the amount is so minimal that they can be sold as non-alcoholic. If you wish to avoid even this small amount, be diligent in reading labels and seeking information about the particular product you want to purchase.

Flavor-Enhancing Ingredients

A smoky flavor can be imparted by using Lapsang Souchong tea, a black tea that is dried over pine wood fires. If it fits your flavor profile, smoky paprika may also be used.

Just as salt is necessary for bringing out flavor in food, it can also boost flavors in your mocktails. According to mixologists, salt can “amplify the vibrancy of citrus and fruit flavors, temper bitterness, add depth to the flavor, and heighten the sensation of carbonation.” To do this, add a couple of drops of a 20% saline solution. This can be made by dissolving 20 grams of salt in 80 grams of water.

Besides salt, spices such as cinnamon, cloves, nutmeg, star anise, and vanilla add warmth and depth of flavor. These spices can be infused into syrups, vinegars, or sprinkled directly into the cocktail.

Vinegars can add a bit of pop or zest to a mocktail. Many feel that apple cider vinegar is the most versatile, although others include balsamic and fruit vinegars.

Verjus is also known as “green juice”. It is a tart juice made from unripe, unfermented wine grapes. It is not as acidic as vinegar, while still adding a nice depth of flavor with a hint of sweetness.

Citrus zest and juice will add acidity to your drink.

Shrubs are sometimes called “drinking vinegars.” They are a mixture of fruit, vinegar, and sugar. They are both sweet and acidic and can infuse drinks with a depth and complexity of both sweet and savory notes.

Ginger adds a natural bite and a certain amount of zestiness.

Tea is incredibly diverse and can add intriguing flavors to a variety of mocktails. If you are a tea drinker, you will know that over-steeping a tea can cause bitterness due to the extraction of tannins. This can be a plus in mocktails as the tannins can impart both a nice mouthfeel and complexity.

Fresh fruit will make your drink taste fresh. Muddling the fruit not only adds flavor but also creates texture in the drink.

Fresh herbs such as mint, basil, rosemary, thyme, or sage add an aromatic element.

Bitters can enhance the depth of flavor while also offering balance. They do contain alcohol, although the small volume that is used makes the alcohol content in the drink minimal. If that is still a concern, nonalcoholic bitters are available.

Perfume-type items, such as orange blossom water, rose water, or lavender water, add a pleasant aroma.

Sweetness

One of the problems with many mocktails is that they are overly sweet and lack the complexity and depth of flavor of regular cocktails. So, once again, the word is balance. Besides adding its own flavor, sweetness balances acidity and bitterness.

Sweet can be in the form of a plain, simple syrup, a flavored syrup, honey, real grenadine, sugar, maple syrup, sweet fruit juices, and fresh muddled fruit.

Grenadine is made from pomegranates, and most mixologists caution against the bottle of red juice you often find in the grocery store. If you look at the list of ingredients found in one of the most popular brands, you will see this.

High fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate, red 40, natural and artificial flavors, blue 1.

Notice what you do not see in that list – pomegranates. Compare that list to one that is marketed as “real” grenadine.

Pomegranate juice, cane sugar, gum arabic, orange flower water, fruit juice, citric acid, benzoic acid.

So, you might want to either make your own or source out a better alternative.

Piquancy

Piquancy is that bite or burn that alcohol delivers. It is described as a strong or sharp flavor that forces you to take small sips. This characteristic can be attained in mocktails by using capsaicin-infused non-alcoholic spirits, non-alcoholic bitters, vinegar or ginger. In moderation, you may also consider chili peppers or horseradish.

Texture

The use of syrups, fruit jams or molasses can improve the mouthfeel of a cocktail. Also, the liveliness that you find in a real cocktail can be achieved from citrus, vinegar or carbonation. The latter can be added with the use of club soda, tonic water, ginger beer, non-alcoholic beer, non-alcoholic sparkling wine, kombucha, or flavored sodas. Milk & whey can also create body, creaminess and a smooth texture.

Garnishes

Garnishes add visual appeal as well as adding a hint of flavor and aroma. Choose something that complements the flavor of the drink. Ideas include a citrus twist, fresh herbs or edible flowers.

Over-Dilution

A common problem that can occur with non-alcoholic cocktails is over-dilution, leading to loss of flavor. Here are some tips to prevent this.

Shaker ice – Using larger ice cubes rather than crushed, chips, or shards of ice. The latter will melt and dilute the drink too quickly.
Shaking time – Limit shaking and stirring time to minimize melting, only six to eight seconds for shaking and 12-15 seconds for stirring.
Containers – Metal containers chill the liquid more quickly than glass, reducing dilution.
Adding ice – If you add the liquid to the shaker first, followed by ice, it will slow the melting of the ice.
Some experts recommend making a “rich syrup”, which is two parts sugar to 1 part water rather than the standard 1:1 mixture. The rich syrup has a higher sugar concentration, so you can use less and minimize dilution.
Serving glasses – Chilling the serving glasses also helps to decrease dilution while keeping the drink cold.
Fine straining – Use a fine-mesh strainer to remove herbs, citrus pulp, ice shards, etc.
Serving ice – Use large, clear ice cubes made with filtered water. They elevate the presentation, and the larger surface area means slower melting.
Cold storage – Keep your non-alcoholic ingredients refrigerated. Less reliance on ice means less dilution.

Are you one of those people like me, who does not drink alcohol and does not serve cocktails of any kind? Or, do you want to offer your guests a drink that is attractive, complex and flavorful but without alcohol? If you are the latter, I hope the above ideas will help you as you experiment in finding the right mocktail for the right occasion.

Cooking Tips · Ingredients · Techniques

Processed Foods – Are they all bad?

June 18, 2025May 26, 2025 culinaryjourneysllc

I recently read an article about how scientists have discovered markers in blood and urine that reveal whether or not a person is consuming ultra-processed foods. This could be big news as these scientists work to discover how these foods impact our health. Before this discovery, they had to rely on the person’s memory and willingness to report their consumption of ultra-processed foods, which is not always the most accurate. If these findings are true, medical professionals might be able to test for this. Because of this discovery and the impact of our diets on our health, I decided to dedicate this Cooking Tip to the topic of processed and ultra-processed foods. I will refer to the latter as UPFs.

There is no one universally accepted definition of UPFs. The term is said to have originated in the 1980s and then gained more prominence in 2009 after the publication of a paper by Brazilian researchers. They created the NOVA classification system for processed foods. They put food into four categories:

Unprocessed or minimally processed foods
Processed culinary ingredients
Processed foods
Ultra-processed foods

Although many countries use the NOVA classification, the FDA does not use it. There are critiques of this system. As researchers at the University of California at Davis state, “It is helpful to keep in mind that the category was not designed to classify individual foods. The goal of the NOVA classification system is to provide a tool [that] researchers can use to understand the health impacts of dietary patterns that include high percentages of ultra processed food.”

For us looking at food in the grocery store, that is not terribly helpful. I like how researchers at the MD Anderson Cancer Center look at this issue. They put food and its processing on a spectrum.

Unprocessed or minimally processed foods are at one end of this spectrum. They list examples of whole grain oats and apples.
Processed foods are in the middle of the spectrum. These foods are close to whole foods but have some added ingredients. Their examples are canned vegetables, freshly baked bread and pasteurized milk.
Ultra-processed foods are at the other end of the spectrum. One of their dietitians, Lindsey Wohlford, refers to these as “food-based products.” She describes them as “made mostly from substances extracted from foods, derived from food components or synthesized in laboratories.” They contain additives such as fat, sugar, starch, proteins and sodium. There are many UPFs, but some of the most common are packaged chips, bread, frozen meals, sugary beverages and candy. This category also includes condiments such as ketchup and salad dressings.

The Harvard School of Public Health has a chart that shows how the same ingredient can be considered unprocessed, minimally processed, processed, and ultra-processed. Here is an example using apples.

Unprocessed foods	Minimally processed foods	Processed foods	Ultra-processed foods	Ultra-processed foods of low nutritional value
Whole apple	Prepackaged apple slices with no additives	Unsweetened applesauce made with apples, water, and ascorbic acid to prevent browning	Sweetened applesauce that contains the prior ingredients plus high fructose corn syrup	Apple juice drink with high fructose corn syrup and added coloring

To see more examples, see their full article.

Almost daily, we are warned to limit our consumption of UPFs. Why is that? Although there are no definitive studies linking UPFs to poor health, most medical professionals feel that they can cause weight gain, heart disease and other health issues. According to the FDA, a common characteristic of UPFs is that they contain high levels of saturated fat, sodium, and added sugars.

The American Heart Association cites a cardiologist from Tuft’s University Friedman School of Nutrition Science who explains that the goal of the food manufacturers is to prioritize taste, safety, shelf life and mouthfeel. This often leads to the removal of important trace nutrients. They also add items such as emulsifiers and stabilizers. Although our governmental regulatory bodies consider these additives safe for consumption, others feel we do not have enough information about the long-term effects. Fiber is also often stripped out of UPFs. Because of this, they do not satiate our appetites, leading to eating these foods in excess. An interesting fact is that if a food is labeled “natural” or “organic,” it can still be ultra-processed.

Why are UPFs so prevalent in our stores? They are relatively inexpensive, they are convenient, and they taste good. Some point out that there are some positives of processed food, although not necessarily ultra-processed foods.

Some are kitchen time-savers, such as frozen, pre-chopped and canned ingredients.
Some are fortified with important nutrients that not all of us get enough of in our regular diet.
Safety – The processing steps of pasteurization, cooking and drying can destroy or inhibit bacterial growth.

What are we to do?

Cook at home more and dine out or order take-out less. This one “simple” step will go a long way in reducing your intake of UPFs. However, realize that you must cook as much as possible with whole ingredients. Cooking at home but using ultra-processed store-bought ingredients almost defeats the benefits of your home-cooked meal.
Choose whole grains over refined grains.
Make your own vinaigrette rather than store-bought.
Swap out sugary or flavored cereals, oatmeal and yogurt to plain and add your own fruit.
Minimize consumption of deli meats, which are high in unhealthy fats and salt.
Choosing frozen and canned produce is fine, but be wary of added seasonings and sauces, which are probably high in sodium, fat and sugar.
The American Heart Association has a Heart-Check Mark certification program. If you see their red and white icon on the package, it means the food meets specific nutrition requirements for certification in that it contains beneficial nutrients and is limited in sodium and unhealthy fats.
Be a label reader. Start paying attention to the ingredient list. The shorter that list, the better. Look at not just the calories in a serving, but also the added sugars, unhealthy fats and sodium content. Some producers of UPFs are trying to make their products a bit less unhealthy by adding fiber and nutrients. Despite this, they are still often full of other unhealthy ingredients.
The FDA is proposing new labeling requirements called the “Front of Package Nutrition Label” or “Nutrition Info Box.” According to them, “This proposal plays a key role in the agency’s nutrition priorities, which are part of a government-wide effort in combating the nation’s chronic disease crisis. If finalized, the proposal would give consumers readily visible information about a food’s saturated fat, sodium and added sugars content—three nutrients directly linked with chronic diseases when consumed in excess. … [It will be] in a simple format showing whether the food has “Low,” “Med” or “High” levels of these nutrients. It complements the FDA’s iconic Nutrition Facts label, which gives consumers more detailed information about the nutrients in their food.“ As of May 2025, the comment period for this proposed rule is still ongoing, and we will have to wait to see if and when it might be implemented.
For more information on healthy cooking, see these prior Cooking Tips.

If we all ask ourselves, do we eat UPFs, most of us will have to admit that we do. You may not be able to totally eliminate them from our diet, but we can certainly do many things to minimize our intake of them. The jury might still be out on just how bad these items are, but it can certainly not harm you to try to consume less.

Cooking Tips · Ingredients

Pseudocereals – More Than Fake Foods

June 11, 2025May 20, 2025 culinaryjourneysllc

What do you think of when you hear the prefix “pseudo”? Do you think of fake, not real, or pretend? In our world of wanting to eat “real food,” “clean food,” etc., why would we want pseudo-anything in our kitchen? It may surprise you that you probably already have some pseudo-food in your pantry. This Cooking Tip will delve into this world in more depth.

We all know we should eat more whole grains, and I hope we are doing just that. Here is a prior Cooking Tip where I discuss the subject of whole grains in more detail. Some of the food items I mentioned in that Tip are not grains at all. Instead, they are “pseudocereals.”

True cereals are plants that are members of the grass family. Examples are wheat, rice, rye and barley, which are cultivated for their grains. Pseudocereals are non-grass plants. The edible portion are called seeds. Because they are prepared and consumed in the same way as cereals, they are often falsely called grains or cereals. They are also usually grouped into a list of whole grains as they have a similar nutrient profile. Examples of pseudocereals are amaranth, buckwheat, chia, millet and quinoa.

Pseudocereals are becoming more and more popular. They are not necessarily better for you than real grains. However, they have many healthful qualities such as a great balance of amino acids, healthy fatty acids such as omega-3, dietary fiber, vitamins and minerals. They are also a good source of vegetable protein. Finally, but maybe one of the most-touted characteristics is that they are gluten-free.

The three pseudocereals that are the most well-known are amaranth, buckwheat and quinoa. Let’s take a closer look at these three.

Amaranth

This is one of the New World’s oldest crops. Depending on the variety, it is native to Bolivia, Peru, Ecuador, Guatemala or Mexico.
It has a distinctive flavor that some find overwhelming on its own. It is described as grassy, malty, nutty and slightly peppery. It does retain a crunchiness even when cooked.
It is sold both as tiny seeds and ground into a flour. You may also find it in breakfast foods, bread, multigrain crackers, pancake mixes, and even popped snacks.
In your kitchen, you could use it in soups, a porridge, a side dish or as a filling for stuffed peppers or tomatoes.
As it cooks, it releases a large amount of starch, which thickens the cooking liquid. So, it may need more water during the cooking process. It should be drained and rinsed before serving.

Quinoa

This very popular pseudocereal is native to the border areas between Peru and Bolivia. It has been a common food in the diet of the Inca dating back to ancient times.
It has a mild flavor with a bit of nuttiness.
Quinoa has a high content of saponins that can be quite bitter. Many bags of quinoa state that they have been rinsed to remove these compounds. However, it would not hurt to rinse them in your kitchen before cooking.
This pseudocereal can be found in different colors – white, black and red. White has the mildest flavor and the fluffiest texture. Red has a nuttier flavor, is chewier and holds its shape better during cooking. Black is more earthy and a touch sweeter. Its texture is a bit fibrous.
Great uses are as a side dish, in salads, muesli, bowl recipes, or soups.

Buckwheat

Buckwheat originated from China.
It has a pronounced earthy flavor.
Not only can you purchase buckwheat flour, but you will often find it in other food items such as Japanese noodles, pancake mixes and pasta products. You may also see bags of buckwheat groats, which are the hulled seeds of the buckwheat plant.
In the kitchen, you can use it in baked goods, porridge, or pasta.

How to cook pseudocereals

As mentioned in the beginning, these pseudocereals are cooked like other cereal grains. Many sources, including the packaging, will give you a grain-to-water ratio. However, I cook all my whole grains/pseudocereals using the pasta method. Bring a pot of water to a boil, add the grain and cook until it is done, tasting as you go along. Then, drain, put it back in the pot, cover with a lid and allow it to steam until you are ready to serve it. This method is especially useful when you live at a higher altitude, as it takes longer to cook and requires more water than lower altitude kitchens.

Most of us do not want “pseudo-foods” in our kitchens. Pseudocereals are an exception as they are a tasty and healthy food that can help you mix things up on your dinner table.

Cooking Tips · Ingredients · Techniques

Focaccia – Easy & Delicious

June 4, 2025May 17, 2025 culinaryjourneysllc

What is your favorite bread to eat? If you are a bread baker, what is your favorite bread to make? In my case, there is one bread that is at the top of the list for both of those questions. That is Focaccia. This Cooking Tip will teach you what it is and tips for making the best focaccia you can.

Focaccia’s origins are Italian, with Liguria being the main area for production. The exact type of focaccia varies from region to region. It is a yeasted flatbread that is about ½ to 1 inch thick, light, fluffy and full of air holes. It is one bread that does not require the typical type of kneading. Instead, it goes through a folding process. It can be sweet or savory, and can be varied by the kind of toppings used.

It is an ancient bread. The Italian name is pains focacius, which means hearth bread. The name is derived from the Latin focus, meaning “center” and “fireplace.” It is explained as being a fireplace in the center of a dwelling. The bread was traditionally baked in the coals of the fireplace. Other countries have similar bread but different names – fougasse of France, fugazza of Argentina, and hogaza of Spain.

Ingredients

Flour

Although you can make focaccia with all-purpose flour, most bakers prefer a flour with more gluten. Some like to use a 00 flour. If you choose this flour, ensure it has a higher gluten content. This dough needs to be very elastic, something provided by the gluten.

Water

This dough has a high hydration level. This means there is a high proportion of water relative to the flour, often 80 – 88%. The high hydration dough keeps the dough soft. This not only aids in creating elasticity, but it also converts to steam in the oven, helping to leaven the dough. The result is a light and airy dough and a finished focaccia with air pockets throughout. It does, though, make a very sticky dough, so it is better made in a stand mixer.

Oil

Olive oil is essential, and you should use an excellent quality one. It makes the dough easier to stretch, and it adds important flavor. It is used at more than one step in creating and baking the focaccia. Some will add the oil to the dough, and others will coat it with it after it is formed. It will also be put in the baking pan, and the dough will be coated again. Finally, the oil will be drizzled on top before baking. If you use toppings (see below), the oil protects the dough from the moisture, resulting in a crisper crust.

Salt

Bread needs to be well-seasoned. Be sure to follow your recipe for the amount and type of salt.

Yeast

This uses a fair amount of yeast to get a light and fluffy texture.

Sweetener

Many recipes will have you add sugar or honey to aid the yeast activity. Some say this is not necessary. Another tip, though, is to use liquid malt instead of sugar or honey. This is said to add a delicious depth that you would not get with other sweeteners. It also gives the focaccia a richness and a perfectly golden-brown crust.

Toppings

A well-made focaccia needs no more than some flaky salt on top. However, if you wish, there are many toppings that can be used.

Cheese
Fresh Herbs
Vegetables
Meats
Jarred condiments such as olives, artichokes, roasted red peppers, or sun-dried tomatoes.
Fresh fruit
Seasonings include flaked sea salt, black pepper, and red pepper flakes.

_{Image by bananalongboards from Pixabay}

Technique

This dough is not difficult to make, but plan for an extended time of rising for the best results. After combining all the ingredients in the stand mixer, allow it to rest for 30 minutes. Now, instead of kneading, do a series of folds. Gently flatten the dough onto the counter, fold the top down to the bottom, then the bottom up to the top, the right over to the left and the left over to the right. This folding can also be done directly in the bowl. It is now ready to proof.

The dough needs to proof twice. The first is in the mixing bowl. For the best result, it should rise for several hours. It is even better if it is placed in the refrigerator for between 12 hours and three days. This long, cold, slow fermentation period allows the starches to break down into sugars, aiding both flavor and browning. It also strengthens the gluten, creating a better crumb with more air pockets.

After this first rise, more oil is placed in the baking pan, followed by the dough and coating it in the oil. The dough is again left to rise for about two to four hours. The dough should be stretched to fit the pan. Because of the gluten development, it will probably shrink back. If so, let it rest for a bit and then stretch again. This could take up to 30 minutes to get it perfectly stretched.

After this 2^nd rise, dimple the dough all over using your fingertips. At this point, some say the pan should be immediately placed in the oven to prevent any dimples from dissolving.

Nicole Rufus, assistant food editor with TheKitchn.com, tested four highly rated focaccia recipes. Her favorite had an additional and interesting step. After the dimpling, the recipe calls for pouring a brine of salt and water over the dough and proofing for 45 minutes or until the dough is light and bubbly. After baking, the focaccia was golden-brown, soft, chewy, and had a delicious flavor.

It should be baked in a very hot oven – 425-475°F. Some prefer to bake it on a stone. Spraying some water into the oven or adding some water to a pan below the rack with the focaccia creates steam and helps with crust development.

Serving

Focaccia is usually cut into squares or rectangles for serving. It is best eaten the day it is made. For sandwiches, cut it in half horizontally.

Storage

Even though it is best eaten the day it is made, it can be kept sealed in an airtight bag for about 2 days and then reheated for a few minutes in the oven. It can also be frozen. When ready to eat, thaw and reheat.

This is probably one of the easiest breads to make and certainly one of the most delicious. If you follow the above steps and give it the time it deserves, you will be rewarded with a beautiful and tasty focaccia!

Cooking Tips · Ingredients · Techniques

Produce Sizes

May 28, 2025May 20, 2025 culinaryjourneysllc

Does it seem that when you go to the store to buy produce for a recipe, everything is super-sized? If your recipe calls for one onion, how much onion is that? If your recipe calls for one small onion, what do you do when nothing in the onion bin seems small? In this Cooking Tip, I want to take a closer look at produce sizes and how to navigate your recipes.

If you have read many of my prior Cooking Tips, you will know that I strongly advocate weighing ingredients (preferably in metric) when baking. With non-baking recipes, weighing is not nearly as important. However, what do you do when faced with the above questions? As a prelude to this post, you may also wish to look at these related posts.

I do not have the time to discuss every item of produce, but I will look at three that commonly lead to questions about amounts. That would be onions, garlic, and citrus.

An over-arching principle is that how much of these items you use in your recipe may vary from cook to cook. Some of you may like more onions or garlic than others. As long as you like how your recipe turns out and one flavor is not overpowering the others, you do not have to be precise in how much you use. The other, but probably most important, tip is to taste your dish as you go along. If you are going to use more of one of these items than the recipe calls for, do not add it all at once. Instead, start with less and let your palate guide you on how much to add.

Another caution is that if the recipe calls for one cup of chopped onion, that can vary from cook to cook. If I were to chop an onion to measure a cup but then weigh it on a scale, and another person were to do the same, they would likely weigh different amounts depending on how small the onion is cut and how much it is packed into the cup. Therefore, even if your recipe calls for a volume measurement, it will not be exact.

Even understanding the above cautions, some want a bit more guidance. The rest of this Tip is for those readers. Besides discussing each item of produce, I also list some prior Cooking Tips for more information.

Onions

Sometimes a recipe will just call for “one onion,” and other times, it may specify “one medium (or small or large) onion.” How much should you start with?

If a recipe does not specify what size of onion, assume it is a medium onion. If all you can buy at the store are very large onions (as I usually see), you will need to use less than the entire onion.

Size	Amount before prep	Amount after prep	Visual Cue
1 small onion	2-4 ounces	¼-½ cup chopped or sliced	Billiard ball
1 medium onion	4-7 ounces	1 cup chopped or sliced	Baseball or tennis ball
1 large onion	7-9 ounces	1-1½ cups chopped or sliced	Softball or grapefruit

Garlic

A head of garlic is what you buy fresh in the store, and one head contains many cloves that may be of different sizes. Rarely does a recipe call for a head of garlic. One exception is when the recipe calls for roasting a head and then squeezing the contents out for subsequent use.

One medium head of garlic typically weighs two ounces before preparation. It will contain 10-15 individual cloves or enough to produce about six tablespoons of minced garlic.

Most recipes will call for a number of cloves, but do not typically specify the size of the clove. Therefore, just as with onion, if the recipe calls for one clove, assume they mean a medium-sized clove.

Size	Yield
1 extra-large clove	1 tablespoon minced
1 large clove	1-2 teaspoons minced
1 medium clove	¾-1 teaspoon minced
1 small clove	½ teaspoon minced

Citrus

Lemons
Limes

With citrus fruit, not only will different fruits yield different amounts of juice despite being about the same physical size, but the amount that fruit will yield will vary depending on how well you juice them. An electric juicer will almost always give you more than a manual juicer.

Size	Weight	Juice Yield	Zest Yield
1 medium lemon	4 ounces	3 tablespoons	2-3 teaspoons
1 medium lime	2½ -3 ounces	1-3 tablespoons	½-1 teaspoon

I also want to draw your attention to a small reference book about this subject. I use it frequently. It is Food FAQs by Linda Resnick and Dee Brock. To quote the authors:

“After years of researching, testing, weighing, chopping, pureeing and measuring, we’ve compiled this handy volume with hundreds of substitutions, yields and equivalents that can help you buy exactly what you need and make-do with what you already have.”

I just want to remind you that the above discussion deals with these ingredients being used in savory cooking. If you are a baker, please consider using a kitchen scale. Outside of baking, you have much more leeway to adjust amounts depending on your palate. The amounts I gave you should help you in the grocery store when deciding how much of an item to buy, and will help you with a starting point.

Cooking Tips · Equipment · Techniques

What should be in your food paper drawer?

May 21, 2025May 3, 2025 culinaryjourneysllc

I have a drawer in my kitchen that contains plastic wrap, wax paper, aluminum foil, plastic storage bags and beeswax food wraps. I also have parchment paper, although that is stored in another drawer. Most of you probably have a similar collection of these items. Do you need them all? Read on in this Cooking Tip to understand the differences and the best uses of each. One related item that I am not going to cover is silicone. I have written about this before, and I refer you to this prior Cooking Tip.

Parchment Paper

This is a paper that has been treated with silicone, and it can be bleached or unbleached.
Due to the silicone, the paper is nonstick, heat-resistant, and water-resistant.
It can be used both in the oven and the microwave.
It is a very versatile product. Although most cooks probably use it to line baking pans before adding cookies, batter, or dough, it has many other uses. It can be used for layering between food items and covering your work space when you do messy things (rolling out dough, working with chocolate and candy, etc.). Many chefs roll it into a parchment cornet for piping purposes. It can be bent into a funnel. It may also be used for cooking “en papillote,” a method of cooking food items (often chicken or fish) wrapped tightly in parchment and baked.
Parchment paper can be reused as long as it is not too greasy or dirty.
It cannot be recycled, but it can be composted.
It comes in different forms. It is often sold in a roll similar to foil or plastic wrap. It can also be found in flat sheets, which are more convenient but also more expensive. You can even find cooking bags made of parchment.
You can certainly buy parchment in regular stores. The most common type is a box containing a roll of parchment. The downside of rolls is that it can be hard to get the paper to stay flat on your pan. It is becoming more common to find sheets in stores, although they are often folded. Whereas it is easier to stay flat, the creases can cause ridges or indentations in the baked item. You can buy flat sheets of parchment, which most chefs prefer. The brand often at the top of the rankings is King Arthur Parchment Paper sheets. The downside of this great product is the price, and it must be ordered online.

Wax paper

This is a paper that has been coated with a thin layer of wax.
Wax paper is moisture-resistant and non-stick. It is not, however, heat resistant. When exposed to heat, the wax can melt and the paper can catch on fire.
While it has many of the same uses as parchment paper, baking with it is not one of them.
Although it is not oven-safe, it can be used in the microwave.
Wax paper is less expensive than parchment.
It is not recyclable. Nor can it be composted.

Aluminum foil

As the name implies, this is a very thin piece of aluminum.
It has many uses in the kitchen, including lining baking dishes, steaming food, keeping food warm, and wrapping food before freezing.
It is not nonstick. That is why many recipes will have you spray the foil with food spray before using it. Reynolds does make a non-stick version that does not have to be sprayed.
If it is clean, it can be recycled if your provider allows it.
America’s Test Kitchen found that all foil brands were equivalent in performance. They did, though, find differences in the boxes. Boxes that were sturdy and had metal serrations were preferred. They also found that boxes with a secure closure helped to prevent cutting oneself on the cutter part.
Makers of aluminum foil warn against using foil when cooking with highly acidic foods such as citrus, vinegar, or tomatoes. They warn that the metal might leach into the food.
You will often see regular and heavy-duty foil in the store. The latter is slightly thicker and often wider. America’s Test Kitchen put it to the test to see if this more expensive foil was worth the price. They found that it was a bit more resistant to tearing and was better for enclosing items such as wood chips that might poke through, but not significantly so. There was no difference for basic tasks such as lining a baking sheet or making a sling for baked goods. They found that a double layer of regular foil was actually stronger than a single layer of heavy-duty foil.
Many people wonder why there is a shiny side and a dull side. This is solely due to the manufacturing process. Either side can be put next to the food as there are no performance differences.

Freezer Paper

This type of kitchen paper is coated with plastic on one side.
It is more durable than wax paper and is better for freezing foods.
Freezer paper is more moisture-resistant than wax paper.
It is not safe for use in either the microwave or oven.

Plastic wrap

Plastic wrap can be used to store food as well as to freeze food.
It is also useful for tasks such as pounding meat, making logs of cookie dough or compound butter, and covering bowls of food.
It is not recommended for use in the microwave.
Higher-rated plastic wrap is better at clinging to dishes. It is also thicker and wider, and it is easier to tear.
The highest-rated plastic wraps are Freeze-Tite Clear High Cling Freezer Wrap and Stretch-Tite Premium Plastic Food Wrap.
For many people, plastic wrap is a necessary evil. Many people want to cut down on their use of plastic, and also find tearing off a piece from the roll to be a frustrating exercise. Today, one can find the typical box of plastic wrap with a row of teeth and boxes with a slide cutter. Many find the latter to be much easier to use.
America’s Test Kitchen prefers placing the rolls of plastic in a separate dispenser. These boxes are designed to stay on the counter better, which frees up your hand from having to hold the box. They felt these dispensers were much better than the boxes with built-in cutters. There was a difference in quality. Their recommended brand was Stretch-Tite Wrap’n Snap 7500 Dispenser. The downside of this item is that it is harder to store as it is almost 5 inches high.

Reusable food wraps
Reusable food wraps are sheets of cotton or hemp cloth dipped in a layer of beeswax or soy wax. Although many recommend these for environmental reasons, there are pros and cons.

Pros

They are reusable and can last up to a year with proper care.
After they have run their course, they can be cut up and composted.
They are easy to clean with a bit of soap/water.
They can do a good job of keeping food fresh if they completely cover the food in an air-tight manner.
They are attractive.

Cons

They do lose their clinging ability over time.
The wraps can melt if left in the sun.
They cannot be washed in very hot water. Most makers recommend using cool water and dish soap.
They can only be used to wrap cold and room-temperature foods. They should not be used for hot items. Nor are they recommended for freezer use.
They are not meant for raw meat.
They are expensive.
They can leave a residue on your hands and dishes as you use the wraps. The residue will wear off, but it takes some work to get it all off. This problem decreases as you use the wraps more.
Over time, the coating can wear down, allowing water into the fabric. This could lead to mold development unless you keep the wraps clean and dry.
They can stain.
They can absorb smells.
Some brands are too stiff to wrap tightly. The softer ones work better.

If you are interested in trying food wraps, look for ones that are clingy and easy to mold. In testing, a couple of brands at the top of the list were Abeego Food Wraps and Akeeko Food Wraps.

What is in your food storage drawer? Do you have an assortment as I do? Or, are you more of a minimalist? I would like to tell you that you only need one of the above products. Depending on what you do in your kitchen, only one item will not be practical. I trust this discussion will help you decide what you need and can live without.

Cooking Tips

Dairy – Does it matter which kind you use?

May 14, 2025April 27, 2025 culinaryjourneysllc

What dairy products do you usually have in your refrigerator? I almost always have skim milk and heavy cream. Many recipes call for some sort of dairy. If you do not have the specific type called for, can you substitute? The fat content of the dairy product is what is most important. This Cooking Tip will delve into the types of dairy products and why the fat content makes a difference.

You also may wish to take a look at these prior Cooking Tips about specific dairy products.
Yogurt
Canned milk products
Buttermilk
Sour Cream

The main component of milk is water. Cow’s milk is 87% water & 13% milk solids. Some believe that whole milk is diluted down to make lower fat milk. Rather, what is done is that all the cream is skimmed off and then it is put back in to make the desired fat percentage.

If you pour a glass of fat-free milk, you expect that there would be zero fat in that cup and you would be correct. However, beyond that, it is not so straight forward. All milk and many other dairy products will be labeled with a percent fat content. That percent is based on the amount of milk fat in the product by weight.

Both the FDA and the IDFA (International Dairy Foods Association) lists the required fat content for the different labels of these products. Here is the terminology along with the fat content.

Dairy Product	Fat Content by Percentage
Whole milk	3.25-3.5% milk fat (Many people will just call this 4% fat.)
Reduced Fat or 2% milk	2% milk fat
Low Fat or 1% milk	1% milk fat
Fat-Free or Skim milk	0% milk fat
Half & Half	10.5-18% milk fat
Light Cream	18-30% milk fat
Light Whipping Cream	30-36%
Heavy Cream	A minimum of 36% milk fat
Heavy Whipping Cream	36-40% (Some will say this is the same as heavy cream, but the fat percentage is slightly higher.)
Sour Cream, regular	A minimum of 18%
Yogurt	3.25-8.25% milk fat
Crème Fraiche	About 30%

Some recipes that contain a dairy product will also specify which specific kind in terms of fat content. Others do not. Whether or not the recipe is that specific, you should know that not all dairy products are interchangeable in cooking and baking.

Whipping
Whereas you can whip light whipping cream, heavy cream, and heavy whipping cream, you will not be able to whip something with a lower fat content. Most will say that you need at least 35% milk fat to be able to whip it.

Hot Preparations
Using low fat dairy in cooked (hot) dishes is where many people go wrong. The higher the fat content, the better it will work in hot dishes. If you do not have a high enough fat content, the dairy will separate and curdle.

Heavy cream – This can easily be heated, boiled, and even reduced without the cream breaking or separating. However, adding high acid ingredients such as citrus, wine, and tomatoes might cause some slight curdling. As the fat percentage decreases, the tendency to separate and curdle with heat increases.
Milk – Since the highest fat content in milk is about 4%, use with caution in high heat applications. When you do wish to use milk, try to use whole milk. Adding flour or cornstarch helps stabilize and prevent curdling. As an example, roux-based dishes are usually fine to incorporate dairy into.
Sour cream – As this product has a relatively low fat percentage, it should not be boiled. When using, add it towards the end of the cooking process on low heat.
Yogurt – Since even full fat yogurt is relatively low in fat, treat it as sour cream.
Crème Fraiche – Because of the higher high-fat content, it can tolerate high heat. It makes a wonderful (although more expensive) substitute for sour cream in cooked applications.

Cold Applications
Because you do not run the risk of curdling with heat, using dairy products in cold preparations is easier. However, realize that richness and texture may suffer as the fat percentage decreases.

Comparison Testing
America’s Test Kitchen ran a couple of taste tests comparing higher to lower fat dairy in different dishes.

In one, they compared using half & half to whole milk in vanilla pudding, mashed potatoes and shortcakes. According to them, the differences were most obvious in the potatoes. The batch made with half/half was much creamier, had a smoother texture, and a more buttery flavor. Flavor differences in the vanilla pudding were minimal but the one made with milk had a looser texture. They found almost no difference in the shortbread. They concluded that substitution was probably fine in baked goods. However, when creaminess is important, stick to the higher fat dairy.

Their second comparison tested whole milk, 1% milk and skim milk in pancakes, a yellow layer cake and chocolate pudding. Each of the recipes originally called for whole milk. With pancakes, most of the tasters could not tell any difference. The yellow cake was a different story in that using skim milk led to a dry and tough cake. The one made with whole milk was moist and tender. Using 1% milk was closer to whole. With the chocolate pudding, skim milk produced a pudding that was less rich and creamy as compared to whole & 1%, with whole giving the best mouthfeel. The higher fat milks also gave the pudding more chocolate flavor.

If you are making a recipe that doesn’t specify a type of dairy product in terms of fat content, you will probably get better results using one with a higher fat content.

Substitutions
If you, like me, only have skim milk and heavy cream in your refrigerator, what do you do when your recipe calls for something else? Do you need to run to the store? Not always. If you need half & half, can you just use half skim milk and half cream? Not really. There is a bit more math involved.

Cook’s Illustrated has done the math and produced a great chart to help with this. I have this chart printed out and taped inside a cupboard for easy reference.

What the recipe specifies	What to use instead
1 cup whole milk	⅝ cup skim milk + ⅜ cup half & half ⅔ cup 1% milk + ⅓ cup half & half ¾ cup 2% milk + ¼ cup half and half ⅞ cup skim milk + ⅛ cup heavy cream
1 cup half and half	¾ cup whole milk + ¼ cup heavy cream ⅔ cup skim or low-fat milk + ⅓ cup heavy cream
1 cup heavy cream	1 cup evaporated milk can be used in soups and sauces but not for whipping or in baking

I hope this Tip helps you when you are wondering what dairy to use in a recipe or you are wondering why a certain dish didn’t turn out. Dairy is a very important and wonderful ingredient to use in our kitchens. Just be sure you are using these products properly.

Cooking Tips · Equipment

Cutting Boards – Does it really matter what you use?

May 7, 2025April 13, 2025 culinaryjourneysllc

Cutting boards are in all of our kitchens. Many of us probably never give them much thought. As I have been in many home kitchens teaching cooking, it is clear that many buy their cutting boards based on appearance and not functionality. That, along with a nudge from one of my readers, has led to this Cooking Tip on cutting boards.

Before turning to actual cutting board brands, let’s look at what you want and do not want in a cutting board and the different types of boards.

Picking out a board
Budget
This is often the primary concern for many of us. Some high-quality wooden boards can cost hundreds of dollars. Plastic ones can be under $20. You need to balance cost with durability and useability.

Size

Cutting boards come in various sizes and no one size is better. The correct size for you will depend on the size of your work area, your storage area, and how you use the board.
You will need a larger board if you like to cut multiple ingredients and keep them all on the board. If you cut one or two items at a time, a smaller board may be fine.
A larger board will be better if you carve large pieces of meat.
Another aspect of size is the thickness of the board. A thicker board will better resist warping and splitting and be more stable on the counter. However, it will be heavier to move around. It also adds more height, which could be a problem for shorter people.

Features

Many boards have extra features that may be nice, although not absolutely necessary.
Non-slip grips – These are great to keep your board from moving around as you cut on it. If your board does not have these grips, you may stabilize your board by putting something non-slip underneath it. I use a grippy type shelf liner that I can wash when necessary. Others will use a wet kitchen towel.
Liquid-catching trenches – These are nice if you cut items that cause juice to drain out. Rather than running onto your counter, it will run into these trenches or grooves so that you can dispose of it more cleanly.
Reversible – This gives you double surfaces if that is important to you. The boards with the non-slip grips may not be reversible.
Handles – These make it easier to take in/out of your storage area or move around the kitchen.
Textured surface – Aside from keeping the board from slipping on your countertop, some like to prevent the food they are chopping from moving too much about the board. A textured surface helps with that.

Cleaning
Since cutting boards can be a source of food-borne illness, you want to keep them scrupulously clean. More about cleaning your cutting board can be found below.

Material
The main materials used for cutting boards are wood and plastic. They both have advantages and disadvantages.

Wood

A quality wooden cutting board will be more expensive than a plastic one.
They are aesthetically pleasing and can also be used as a charcuterie or serving board.
Most believe that wooden boards are easier on knives because they do not dull the blade as quickly as cutting on a harder surface.
Not everyone adheres to the belief that wooden boards are easier on your knives. Test cooks from America’s Test Kitchen use their cutting boards multiple hours each day and have found that there is not much of a difference to their knives between wood and plastic boards. They also used robots to simulate long-term use and found both kinds of boards dulled knives at the same rate.

Wooden boards can be either “end-grain” or “edge-grain.”
End-grain
This board style is made of many different blocks of wood glued together so that the grain runs from top to bottom in a vertical direction.

Pros
Most experts feel that end-grain boards are softer and, therefore, easier on your knives. This is because the fibers run vertically, and your blade slices between them. Daniel Gritzer, Editorial Director for Serious Eats, uses this analogy:

“You can’t see this because the fibers are practically microscopic, but if you could zoom in, it’d look like a knife sliding between brush bristles, which close back up as soon as the knife is lifted away. This does less damage to the blade over time.”

This is compared to an edge-grain, which is compared to slicing into a bunch of spaghetti lined up lengthwise.
They are also less prone to marks from your knives.

Cons
More expensive.
More prone to warping and even splitting between the blocks of wood.
They can also dry out faster and require more frequent oiling.

Edge-grain
This is also known as long-grain and is when the grain runs horizontally from one edge to another.

Pros
Less expensive
There are fewer seams in the board and, therefore, fewer weak points that could cause the board to split.

Cons
Harder on knives.
They are more prone to gashes and gouges.
Wooden boards take more maintenance.
Many say that the care of the board is more important than what type of construction is used. See below for care advice.

Wood types – Different types of wood can be used in cutting boards.

Maple, walnut and cherry are sturdy but still soft and, thus, gentler on knives.
Maple is more affordable than some other woods.
Bamboo, teak and acacia have higher amounts of naturally occurring silica, which can dull knives faster.
In a test of different types of wooden cutting boards, Serious Eats found that most wooden boards, no matter the wood, did not significantly dull a knife even after 200 strokes.

Plastic

_{Image by Stefan Schweihofer from Pixabay}

Plastic is easier to clean in that most are dishwasher-safe.
They are less expensive than wood.
Plastic tends to be easier to store.
Plastic boards are lighter in weight. This may make them easier to handle but also makes them more prone to slippage on your counter.
They can get grooves from knife use, which can lead to bacterial growth.
They often come in fun colors.

Another type of plastic board is known as a flexible cutting mat. These are lightweight; some can even be rolled to funnel food into a bowl or cookware.

They are easy to clean and dishwasher safe.
Many mats are double-sided.
Since they are so lightweight, they are prone to moving around as you use them. Some will have a textured side to minimize this. Others must be placed on top of a grip mat or wet towel to stabilize them.
Slick foods (halved onions, raw chicken) can slide on the mats, especially perfectly smooth ones. Those that have patterns and textures in them lessen this.

Glass/ceramic

Everyone agrees that you should never use this type of cutting board. Although they can be very pretty, they will destroy your knives.
They are also so smooth that your knife can slide around and be more difficult to control, leading to more sloppy cuts as well as being dangerous.
They are fragile, and there is a risk of breakage if they are dropped.

Wood composites
These can also damage knives.

Safety
There are two safety aspects: avoiding cross-contamination leading to food-borne illness and safety while using the board.

To minimize cross-contamination, use one board for meats and another for non-meat items. Proper cleaning is also mandatory. See below for cleaning advice.

There is disagreement on whether wooden or plastic is less prone to contamination. Some say that wooden boards offer natural antimicrobial protection. They argue that the bacteria do not like the wooden surface and will die if any remain after cleaning. Others argue that the non-porous surface of plastic boards keeps any juices containing microbes from penetrating the board. Plastic boards, however, can develop grooves and depressions from repetitive knife use, giving an inroad to the microbes. Furthermore, plastic boards can be sanitized in the dishwasher, where the cleaning process will likely kill all the bacteria. Even though there is no definitive answer as to which is the most sanitary type of cutting board, properly cleaning after each use is vital to preventing contamination.

Cook’s Illustrated had a lab analyze several boards, all of which had been colonized with salmonella, followed by either washing in hot, soapy water or spraying with a bleach solution or undiluted vinegar. All methods were equally effective at reducing bacteria. There was no difference between wood, plastic, bamboo or composite boards.

For safety, the heavier boards are more stable. Lighter boards need a non-slip surface. It can be built into the board or you can place a grip mat or wet kitchen towel underneath.

Cleaning Cutting Boards
Wooden

Only hand wash with dish soap (preferably unscented), warm water and a soft sponge. Pay attention to any crevices. Some recommend washing both sides (even if you only used one side) to prevent uneven drying, which could lead to warping.
Immediately & thoroughly dry with a towel to reduce warping, splitting, and mildew development.
Some recommend using kosher salt and half of a lemon to gently scrub the board to remove odors and use baking soda to remove stains. I would recommend checking the directions from the maker of the board for their advice.
Wooden boards should be regularly conditioned by applying food-grade mineral oil or a conditioner for wooden boards. This helps to prevent the board from drying out.

Plastic

Scrub a plastic board with dish soap and hot water.
Many plastic boards are dishwasher safe, although some may specify top-rack only. Also, frequent use of the dishwasher can shorten the board’s lifespan.
It is highly recommended that you scrape off any meat remnants before placing in the dishwasher so the hot water doesn’t “cook” them into the board.
America’s Test Kitchen recommends spraying the board with a vegetable food spray before cutting foods likely to leave a stain, such as beets. When you finish cutting, remove the food to a bowl and wipe down the board.
For stains, use a paste made from one teaspoon of baking soda, one teaspoon of salt and one teaspoon of water.

Brands
I perused multiple of my favorite rating sites to see which boards were more highly recommended. As is typical, different opinions abound. However, certain boards did rise to the top of many lists.

Wooden

John Boos – They are an American company located in Illinois. Depending on the size and thickness, the type of wood, the type of construction, and the addition of special features, these can run anywhere from about $50 to over $1000.
Jones – This is another American company located in Pennsylvania. Although their website was not functioning well when I was checking prices, it appears that they will be somewhat less than John Boos.
Boardsmith – A family-owned business in Texas, their boards range from about $150 to $800.

Plastic
If you want a set of flexible mats, the most highly rated was Dexas Heavy Duty Grippmats.

For more standard plastic cutting boards, there were two brands that were most frequently mentioned.

San Jamar Saf-T-Grip Boards – These can range anywhere between $10 and $60.
OXO Good Grips – These can be purchased for $15 – $30.

What do you really need? As noted above, that depends on your budget and your needs. I do agree with the advice given by Serious Eats. They recommend one large wooden cutting board in addition to two different-sized plastic cutting boards, a larger one for those messy jobs that can be put in the dishwasher and a smaller one for quick tasks. I will add that one or two flexible mats are also nice.

I have collected a few cutting boards over the years, but the ones most used are a wooden one, a large plastic one and a flexible mat. My most recent addition is a gorgeous wooden board that was a gift from some very dear friends. The husband made the one you see in the photo above. It is not only beautiful, but is a joy upon which to cut. I hope you find the perfect collection of cutting boards for you and your kitchen!