Posts tagged with "chef"

Tips to Take Your Cooking to the Next Level

If there’s one thing that most people can agree on, it’s that cooking is a lot of work. But for some, the satisfaction of creating a delicious meal is worth all the fuss and mess. They enjoy experimenting with different herbs and spices and nothing is out of the question when it comes to trying new dishes. If you fit into this category and you’re here with the hope of taking your cooking skills to the next level, we’ve got you covered. 

Always Use Fresh, High-Quality Ingredients

In order to make the best tasting food, you need to use fresh, high-quality ingredients. This means buying produce from local farmers markets, or getting meat and seafood from a trusted butcher or fishmonger. When you choose fresh ingredients, the flavors are much more intense and the food will be more nutritious too. It’s a win-win.

Expand Your Horizons

One of the best ways to learn about new types of dishes and forms of cooking is to travel. That’s right; now is the best time to jump on a plane and go to a country that’s famous for their culinary delights. Even if you don’t have the cash up front, loans are always an option and trust us when we say that you and your palette will have the experience of a lifetime. The trip will be worth every cent. Imagine sitting in Rome eating authentic rigatoni carbonara as the sun sets. Or sipping some chicken pho on a busy side street in Vietnam? Or enjoying some huevos rancheros for breakfast on a beach in Mexico? Sounds like a dream, right? 

Get Organized 

If you want to be efficient and make the most of your time in the kitchen, you need to be organized. Start by creating designated workspaces for certain tasks. You could have a section for prep work, one for cooking, and one for cleaning. Next, organize your cooking utensils and ingredients by type. Doing so will make finding what you need super easy and you’ll never have to fumble in a drawer for a potato peeler again. For pots and pans, group them according to the size. Get a storage box for appliances that you want to keep but rarely use and stick a label that lists the contents on the outside of the box. It’s the simple changes that will make a big difference to your workflow. 

Plan Your Meals in Advance

If you’re like most, you probably don’t have a lot of time to spend in the kitchen each day. If so, planning is key especially if you live a clean lifestyle and want your meals to reflect that. Not only will being prepared help you save money, but it will also help you stay healthy and organized. The best way to plan your meals is to create a weekly menu. This way, you’ll know exactly what you’re going to cook each day and you won’t have to waste time deciding what to make. You can find plenty of recipes online or in cookbooks, or you can come up with your own ideas. Once you’ve created your menu, make a grocery list based on the ingredients you’ll need. In time, you’ll build up a supply of different spices and essentials and you won’t have to go to the store as regularly. 

Chef Adrianne Calvo headshot image via Adrianne Calvo for use by 360 Magazine

Chef Adrianne Calvo

Highly acclaimed chef, author, television personality and YouTube host Adrianne Calvo embodies the essence of the American dream. Opening her very own restaurant at the age of 22, she has become a living legend and a source of inspiration for those wanting to follow in her footsteps.

Receiving smashing success with her first venture, Chef Adrianne has since branched out with an array of restaurants, has been named Miami New Times Best Chef, appeared on an array of Food Network shows and is the youngest professional to cook for the United Nations.

During April of 2007, Chef Adrianne opened her first restaurant, Chef Adrianne’s Vineyard Restaurant and Bar, also referred to as “Chef Adrianne’s.” Having graduated from Johnson and Wales University with a Bachelor of Arts in 2004, the new restaurant was a risky decision, but it sure did pay off. Swiftly, the restaurant grew and gained widespread notarization due to Chef Adrianne’s signature Maximum Flavor.

Guests and Critics alike fell in love with her cooking; and Chef Adrianne’s was awarded Best Restaurant by Miami New Times’ Readers’ Choice Awards in 2014 and 2017. Continuing to receive praise by being named one of the 17 Most Important Restaurants in Miami by Thrillist, Chef Adrianne was only just beginning her career.

Chef Adrianne has cooked for the United Nations and its ambassadors, competed on Chopped and Beat Bobby Flay via Food Network and has been acknowledged for her cooking in Bon Appétit, Better Homes & Gardens, USA Today and Saveur.

Her passion for the culinary world and spirit of adventure inspired her to launch Emmy Nominated YouTube series “Searching for Maximum Flavor,” which has been nominated for an Emmy Award. In the show, Chef Adrianne meets with creators while reviewing iconic dishes and adding in her namesake Maximum Flavor.

360 had the opportunity to chat with Chef Adrianne about her success thus far, what made her interested in becoming a chef, and what we can expect to come in the future.

Q: When did you start dabbling in cooking and when did you know you wanted to pursue a career in the field?

A: I have always loved food. I used to come home from school and watch Great Chefs of The World, followed by more cooking shows. But at that time, I thought I wanted to be a journalist. Watching cooking shows was just entertaining until my junior year of high school. I was placed in home ec by mistake, and I had to wait two weeks for schedule to change. During those two weeks, Johnson and Wales University came to do a demo and talk about how they’re the leading culinary school. It was what I call the lightning strike. From then on, I knew I wanted to be a chef.

Q: What was the most difficult part in opening your own restaurant at such a young age?

A: 22 is too young to open anything much less a restaurant. Restaurants are equally demanding as they are rewarding (if successful). I didn’t have normal 20’s. I didn’t have my first real drink till I was 25. I didn’t go on a vacation for 8 years and I spent every day working the line for 11 years straight. I had to stay focused and determined. Looking back at that exchange to where I am today, it was all worth it.

Q: What has it been like receiving so much praise from critics, social media all the way to your beloved customers?

It’s a beautiful thing. I thank God for it every day. I believe I don’t deserve it which is why I keep working harder and harder. This industry doesn’t stop. And want to feel like have earned their love.

Q: How did the pandemic affect your businesses?

A: Thank the good Lord, our loyal customers kept us afloat doing take out.

Q: Tell us a little bit more about your signature maximum flavor.

A: When I decided to go to culinary school, I entered culinary competitions to raise money for college. I started winning, a year later I kept winning. By this time, the judges were talking amongst themselves about how I was winning. The answer was – Flavor. One judge advised me to write a cookbook with all my winning recipes. I took his advice and thus was born my first cookbook, ‘MAXIMUM FLAVOR,’ making me the youngest cookbook author at the time. That lead me to be on the Montel Williams show. He held my cookbook in the air and told his audience and all of the country glued to their TV screens, that they had to buy my cookbook because the scallop recipe he tried from [the book] changed him. He spent all his life hating scallops until he had them Maximum Flavor Style. The book sold like crazy.

Q: Tell us about “Baked,” one of your newest concepts, and what more we can expect from this expansion.

A: Baked by Chef Adrianne started as a Bakehouse I acquired to make bread and desserts for all my restaurants- an internal operation. I’ve always been in love with everything from scratch. I think you can just tell when something is made by hand, or chemically doused. I could buy desserts from any vendor and just defrost, slice, and throw on a plate. But that’s not Maximum Flavor. I am currently working with GoldBelly on a national direct to consumer campaign.

Q: What can we expect next from Chef Adrianne?

A: God willing, I hope to expand my wine label “A Family Vineyards.” After the wild success of “A Cabernet,” I think a Rose’ or Sauvi B is next.  

Article by: McKinley Franklin

Influencer article via 360 MAGAZINE

Influencers Who Brunch Campaign Released

Brunch just became more fun with the release of chef Serge Krikorian’s latest campaign touted Influencers Who Brunch.  The host of Cooking with the Kriks and co-owner of Vibrant Occasions Catering is celebrating the first anniversary of the Youtube cooking show on April 19, 2022. Viewers of the show learn to cook popular recipes from around the world with exciting guests on each episode who are entrepreneurs, influencers and interesting people in Krikorian’s orbit.

The Influencers Who Brunch campaign was designed to showcase a taste of what viewers can expect on season two with more international dishes and special sauces.  Krikorian invited four of the show’s favorite local influencers who had been previous or upcoming guests on Cooking with the Kriks. Lifestyle blogger, Mary Kate Whitmire of Chic Little Honey, fashion influencers, Sarah Jo Reynolds and Alisha Curtis, as well as beauty influencer, Karen Alejandre of Kay P Beauty XO attended the brunch at a chic AirBnb called The Modern Rock in the SOMA district of Little Rock, Arkansas.  

Featured in the brunch campaign are tasty options such as panzanella salad, loaded hummus, crudite dippers, labneh and avocado toast with whiskey-cured salmon to name a few. Chef Serge Krikorian is planning to offer more obscure recipes in season two with the commitment to making them easy enough for anyone to cook.

“We plan to switch up the format slightly for season two of Cooking with the Kriks. In season one, we asked our guests what they would like to cook and that became the featured dish of the episode. This season, I am committed to showcasing some of my favorite international recipes, which are not as mainstream as season one’s dishes. I’ll be choosing each episode’s featured recipe,” says chef Serge Krikorian.

Hometown nano-influencers and micro-influencers have played a key role in Krikorian’s catering company’s marketing efforts over the past year. For the most part, his team already knew several of the influencers from multiple previous catering gigs, but it has been effective working with them in this new way. 

Krikorian’s team invited their colleague, Althea Wiles with Rose of Sharon Floral Design Studio, to the brunch where she gifted custom pieces of her living floral jewelry to each influencer. Wiles provided florals for the dining areas as well. Other creative team members involved were Sydney Rasch of Art/Photography by Sydney Rasch, Brian Weaver of KB Studios and Meredith Corning with Meredith Events.

The campaign is available to inspire people to gather, create memories and hopefully be inspired to try some of Krikorian’s recipes available on Cooking with the Kriks. It will serve as a visual for his new baby, Our Mobile Kitchen, which is a pristine fully-transportable kitchen that can be taken on location to large events or private homes for dinner parties. Our Mobile Kitchen offers a solution for those locations without a kitchen to cook in or simply for anyone hosting an event or party that wants to keep their space clean.  The mobile kitchen allows chef Serge Krikorian and his team to cook foods that must be cooked on location just prior to serving due to health and safety regulations like seafood and steaks.

Yeyos store and food via Visit Bentonville for use by 360 Magazine

Bentonville Restaurants × James Beard Awards

Three Bentonville food establishments were represented among the James Beard Foundation® 2022 Restaurant and Chef Awards semifinalists list in advance of the returning James Beard Awards® presented by Capital One.  

“There is no doubt in our region that Bentonville possesses an impressive food culture, and this national esteem is key for continuing to grow our reputation as a true culinary destination,” said Kalene Griffith, Visit Bentonville President. “The collaborative culinary scene here continues to establish its national influence.”

This semifinalist recognition acknowledges their contributions to the national food culture in the United States, according to the Foundation. Bentonville was represented in the following categories:

  • Outstanding Hospitality Presented by American Airlines: The Preacher’s Son
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Rafael Rios, Yeyo’s
  • Best Chef, South (AL, AR, FL, LA, MS, PR): Matthew McClure, The Hive

Notably, the James Beard Awards are considered to be among the nation’s most prestigious honors. The Awards recognize “exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive,” according to the Foundation.

The James Beard Foundation’s Restaurant and Chef Awards were established in 1991 and is one of five separate recognition programs of the Awards. For more information on this year’s Restaurant and Chef Award Semifinalists, see HERE. For more information on Bentonville’s innovative culinary scene, click HERE.

About Visit Bentonville

Visit Bentonville is funded by the Bentonville Advertising and Promotion Commission which was established in 1996. The Commission is supported by a 2% tax on lodging and meeting space and a 1% tax on restaurant and dining establishments. The organization’s mission is to brand, promote and sell Bentonville as a tourism destination, stimulating economic development. Visit Bentonville leads the planning of sports, meetings and group tours while also marketing leisure experiences that include arts, cycling, culinary, film, music, and aviation. Visit Bentonville also collaborates with tourism offices throughout the state of Arkansas to create positive economic impact while increasing tourism amenities for both visitors and residents. For more information, click HERE.

Gobble’s Valentine’s Day Meals and Desserts 

Cacio e Pepe Pasta with Scallops & Asparagus

Cacio e pepe is a delicious, elegant dish that couldn’t be simpler. Our fresh spaghetti is tossed in a savory pan sauce of grated Italian cheese and Parmesan butter and topped with pan-seared scallops, asparagus, and sweet peas. Cracked black pepper and fresh arugula are the finishing touches on this satisfying gourmet meal.

Ingredients

■      Dry Scallops

■      Fresh Spaghetti

■      Garlic Parmesan butter

■      Peas

■      Asparagus

■      Italian cheese blend

■      Arugula

Seared Duck Breast in Cherry Port Wine Sauce with White Cheddar Grits

You’ll want to eat these creamy, savory grits with everything, but they’re especially good with our juicy pan-seared duck breast in a tangy cherry port wine sauce. A sautéed hash of Brussels sprouts and garlic complete this gourmet Southern dish. 

Ingredients

■      Duck breasts

■      White cheddar grits

■      Rosemary thyme butter

■      Dried cherries

■      Sweet tangy sauce

■      Brussels sprouts

■      Shallots

■      Garlic cloves

■      White cheddar cheese

■      Port wine

Garlic Pesto Sirloin Steak with Rosemary Mashed Potatoes & Sautéed Spinach

Become a dinner hero with a gourmet dish, made simple! Tender sirloin steaks are seared, crusted with a roasted garlic pesto, and finished in the oven. Serve it alongside creamy rosemary mashed potatoes and our butter-sautéed spinach, guaranteed to leave you licking your plate!

Ingredients

■      Top sirloin steaks

■      Roasted garlic pesto

■      Spinach

■      Mashed potatoes

■      Rosemary sprigs

■      Butter

Chocolate Truffle Cheesecake with Sour Cherry Compote

A 4-ounce mini cheesecake is the perfect way to end an excellent meal. This rich and creamy chocolate truffle cheesecake is a chocolate lover’s dream come true. It’s topped with a sweet and sour cherry compote. Live life without regrets — order dessert!

Valrhona Chocolate Lava Cake

Treat yourself to this gourmet chocolate lava cake prepared with Valrhona Tainori dark chocolate from the Dominican Republic. These delectable single-serving cakes need only a quick trip in your microwave or oven and can be topped with your favorite ice cream or fruit syrup.

For additional information visit site HERE.

Gwyneth Paltrow via GE Appliances for use by 360 Magazine

Monogram × Gwyneth Paltrow

Monogram–the luxury appliance brand synonymous with impeccable craftsmanship and sophisticated design–has entered a multi-year partnership with award-winning actor and global entrepreneur Gwyneth Paltrow. The lifestyle and wellness guru and founder of Goop has chosen the Monogram line for use in her own homes and will integrate Monogram appliances into her culinary approach, which is rooted in simple recipes and mindfully sourced, quality ingredients.

In collaboration with her architect and designer, and with expertise from Monogram’s design experts, Paltrow has outfitted her Los Angeles and Santa Barbara homes with luxury appliances from Monogram. The projects will be revealed later this year. As a Monogram spokesperson and ambassador, Paltrow will also represent the brand throughout 2022 at premier industry events, brand activations, and featured content on social channels. The collaboration will also highlight Paltrow’s own recipe content series created in her new kitchens.  

“The focal point of our household is always the kitchen. It’s where I cook weekend brunches for our extended, modern family and where we catch up with our kids after a long day,” said Paltrow. “With Monogram, we found a kitchen that’s both a workhorse and beautiful. It fits seamlessly into the aesthetic of our home.”

“Gwyneth ​​personifies the Monogram brand with her sophisticated taste in design that’s paired with a practical perspective of luxury integrated into everyday life,” said Julie Burns, executive director of Monogram. “Wellness isn’t just a staple in the food we create and eat in our kitchens, it’s become a central theme in design as we spend more time at home. Monogram is excited to have Gwyneth’s inspiration and collaboration as we embark on a wellness journey for our consumers.

On February 8, Paltrow will headline the main stage at the 2022 Kitchen & Bath Industry Show, North America’s largest trade show dedicated to all aspects of kitchen and bath design. The featured discussion with Paltrow will be hosted by Monogram Creative Director Richard T. Anuszkiewicz. They will be joined by famed interior designer Brigette Romanek to discuss the inspiration in Gwyneth’s homes and how she has integrated Monogram appliances into her lifestyle and wellness approach. Follow them on Instagram for more details.

About Monogram

For more than 30 years, the Monogram luxury appliance brand has been synonymous with impeccable craftsmanship and sophisticated design. Through artisan-inspired quality control and a relentless commitment to innovation, Monogram offers unique kitchen solutions to discerning consumers. For more information, click HERE.

Wine art graphic via Allison Christensen for use by 360 Magazine

CHRISTIAN OJEDA NAMED LUCIA RESTAURANT & BAR EXECUTIVE CHEF

Christian Ojeda heads to the California coastline on February 1, 2022, to serve as the latest executive chef of Lucia Restaurant & Bar. The search for the perfect, new executive chef ends as Ojeda is set to join the withstanding Bernardus culinary team. Ojeda comes from Montage Deer Valley Resort in Park City, Utah, where he, too, was named executive chef.

Bernardus Lodge & Spa is known for its lavish lodging sporting 73- rooms in California. Adding Ojeda to the team is sure to introduce even more luxury to the estate. With 20+ years in the culinary industry, Ojeda originally graduated from the Art Institute of Denver with a Bachelor of Arts degree in hospitality management. He has worked in an array of European kitchens, along with Joël Robuchon and Hubert Keller’s notorious Fleur de Lys in Las Vegas. He has worked in other esteemed kitchens such as the Auberge Resort Collection’s Calistoga Ranch, Sky Lodge, Utah and his most recent executive role at the Montage Deer Valley Resort, Utah’s single Five-Star, Five Diamond hotel acreage.

The Chilean-rooted chef Christian Ojeda has mastered European culinary practices that set him apart. Combined with his superb style and flavor methodology, Ojeda is sure to enhance Lucia Restaurant & Bar only further. Sean Damery, vice president and manager of Bernardus Lodge & Spa, expresses his excitement for Ojeda joining the culinary team. He states, “We’re extremely proud of Lucia’s legacy and look forward to chef Christian taking the dining experience to the next level. His depth in flavor-forward techniques and presentation are a perfect fit for Lucia. Given the rich local resources in Monterey County – from land to sea – his style and creativity will have no boundaries.”

LUCIA RESTAURANT & BAR

Set amongst lush orchards and vineyards, the 90-seat Lucia Restaurant & Bar sports 2,300 sq. ft. with a heated dining terrace and opulent main dining room. The structuring and design of the dining room will have you in awe; adorned with white Italian leather, French floors, chandeliers and exterior fireplaces that engulf you in the remarkable culinary experience. Selections of private dining venues ranging from the Cooper’s Den to the 12-seat Wine Cellar, the five-seat Chef’s Table to the 15-seat Magnum Room, Lucia Restaurant & Bar offers a truly exceptional dining experience with menus assisted by a 15,000-bottle wine cellar.

ABOUT BERNARDUS LODGE & SPA

If you’re in search of a relaxing, true wine country retreat; look no more. Blending opulence with modern style, Bernardus Lodge & Spa is the perfect wine country vacation destination. Esteemed as a Forbes Travel Guide Four Star property, Bernardus Lodge & Spa reopened in 2015 as a fully refurbished resort. The estate is set on 28 Carmel Valley acres overflowing with vineyards, sporting 73 guestrooms, suites/ villas, the celebrated Spa at Bernardus, the one and only Lucia Restaurant & Bar and so much more. Bernardus Lodge & Spa is located on the Monterey Peninsula, 120 mi./193 km, south of San Francisco and 330 mi./531 km., north of Los Angeles. For information, contact Bernardus Lodge & Spa at 831-658-3400 or visit www.bernarduslodge.com.

What to do with your old kitchenware

Over the years it is easy to pick up lots of kitchenware and utensils. However, what is not so easy is keeping them all in good condition. Many people find themselves looking around their kitchen and thinking that the only solution would be to rip it all out and start again. Whilst everyone would like to be able to afford a brand-new kitchen, sometimes it is not financially affordable. This does not mean that you are stuck though. There are plenty of options out there for you to breathe life into your kitchen and this article will give you some ideas on how to do it.

Old Knives

Whether you have invested in a really premium set, or they are just favorites that you have held onto, knives will inevitably lose their sharpness and shine. The simple thing to do is to replace them with a newer set. However, this is not the cheapest thing to do. One way in which you can avoid this is to use a wet stone sharpener. This will bring back the blade to your knife and allow you to keep your favorites without them becoming useless. 

Revitalize your woods

One way to breathe some life back into your kitchen and its wares is to give the cupboards, worktops, and tables a good clean and sand. Sanding them down will take off any surface damages like scratches and marks and smooth it all down. If you are looking to change the color scheme of your kitchen then sanding down all of these features is essential. It can be done by getting the right tools or even the handy DIY sanding pads. 

Removing the blemishes from your wood will make your kitchen look brand new again. This can be especially helpful if you have had children who have taken their toll on the surfaces. It is cheap and easy to do even for a DIY novice.

Kitchen art

If you have found yourself with an abundance of kitchen equipment that is either rubbish or too old to be of any good to anyone, then why don’t you think about repurposing it. You can be surprised at how creative you can get with old pots and pans. They can make quirky art deco pieces that people won’t believe you whipped up in an afternoon. It is all about knowing what you want to do. 

For example, old Teflon frying pans make great chalkboards. This is a great way to get the kids involved. If you have an old skillet pan lying around, you could add art to the back of it and hang it up. You can glue pieces of tile and glass to completely change its look. Or you can repurpose a cake tin as a decorative cake stand for your coffee table. You are only limited by your creativity.

Old Kitchenware

There is so much more that you can do to your old kitchen that does not involve throwing it away. If you don’t have the money or just want to be a little bit greener, then you can investigate how to repurpose all your old kitchenware. Some things like knives can be rejuvenated whilst others can be transformed.

 

Five Tips for Starting a Gluten-Free Diet

In 2022, consumers have a large selection of gluten-free options, improving their quality of life. For individuals diagnosed with celiac disease and non-celiac gluten sensitivities (NCGS) in past decades, their dietary selection was minimal. Whether you live in a region with a vast selection of gluten-free options or a limited variety, you may utilize these five tips to effectively start your diet.

Many individuals struggle to maintain a celiac-friendly diet because of limited awareness and education. When consumers increase their recognition of gluten-free labels and naturally allergy-safe foods, they can achieve a healthy diet without stress. Before evaluating the five tips, individuals may benefit from exploring gluten allergies and their physical impacts.

What Are Gluten Allergies?

Celiac disease results in an immune reaction when one’s intestines come in contact with gluten. The physical response damages the small intestine over time, causing malabsorption. Intestinal degradation causes anemia, weight loss, bloating, fatigue, and diarrhea.

The disease may also cause osteoporosis, skin rashes, mouth ulcers, migraines, and fatigue. Other individuals with the condition experience numbness of the feet, legs, and hands, as well as joint pain. People effectively reduce their symptoms over time by consuming a strict gluten-free diet.

Individuals also treat NCGS with gluten-free diets. The illness is similar to celiac disease, except the condition is non-detectable by certain testing. People with NCGS experience brain fog, abdominal pain, migraines, chronic fatigue, bloating, joint pain, diarrhea, and constipation.

A team of researchers at Columbia University identified the effects of gluten on the intestinal health of individuals with NCGS. They discovered similar immune responses and stomach cell destruction associated with consumption. Researchers believe the reaction may relate to a different component in gluten that causes its lack of appearance on celiac tests.

Scientists look at individuals’ reactions to amylase-trypsin inhibitors (ATIs) and fructans when assessing the cause of NCGS symptoms. Understanding the severity of gluten allergies and their probable causes can support informed dietary choices. The first step to starting a successful gluten-free diet is deepening your understanding of the allergen.

1. Expand Your Gluten Education

Gluten is a protein found in various grains like wheat and rye. It is a naturally occurring part of many plants, and researchers discovered a way to extract the protein. Many processed foods contain gluten as a binding agent, holding them together and adding texture.

The protein is present in bread and pasta because it comes from barley, wheat, spelt, rye, durum, emmer, farro, triticale, and other grains. Some naturally gluten-free grains include rice, quinoa, and oats. It is important to look out for specifically gluten-free oats at the store because some products experience cross-contamination.

If oats grow in a field with wheat or rye, they may receive a coating of gluten, decreasing the safety of their consumption by individuals with allergies. When oats are processed in the same facilities as gluten-containing grains, they also may experience cross-contamination. Remaining aware of the naturally celiac-friendly foods and the risk of contamination supports a successful diet.

2. Identify Sneaky Sources of Gluten

Another beneficial tip for starting your gluten-free diet is remaining aware of the sneaky sources of allergens. Medications and supplements often use gluten as an external coating or filler. Before consuming a new pill, it is important to contact your doctor to evaluate its dietary safety.

Processed meat, poultry, and fish often contain wheat as a filler or bast. Most deli meats, hot dogs, and sausages contain gluten, making them not suitable for consumption by individuals with celiac disease or NCGS. Some meat substitutes also use the protein as a filler, creating dietary challenges.

Imitation seafood, like the crab inside sushi rolls, and seitan, always contain gluten. Some veggie burgers also use wheat and other grains to bind the other ingredients. Many sauces additionally utilize wheat as a thickening agent.

Soy sauce is a common culprit of accidental gluten exposure. Restaurants also regularly add barley to miso, making it not suitable for gluten-free consumers. Fortunately, there are many safe alternatives to wheat-containing foods, like tamari or coconut aminos instead of soy sauce.

3. Plan Ahead When Eating Out

The worst feeling is showing up to a dinner out with friends only to realize you cannot eat anything on the menu. Researching a menu before attending a restaurant is the best way to avoid dietary mishaps. Some eateries have designated gluten-free menus whereas others may have zero options.

Calling a restaurant ahead of time is the best way to ensure your ability to safely eat there. Some chefs may even encourage individuals to bring their own gluten-free bread, flour, or pasta to accommodate their dietary restrictions. Individuals can also plan ahead when eating at a friend’s house by bringing a celiac-friendly option.

4. Convert Your Favorite Home-Cooked Meals to Gluten-Free Options

While traditional Italian dishes often contain gluten, individuals can substitute wheat components with chickpea, almond, or rice flour. Consumers with celiac disease and NCGS may make their favorite dishes like pizza using gluten-free substitutes. One pizza recipe uses rice and tapioca flour instead of wheat to create the crust.

It also utilizes xanthan gum to keep the dough together, binding it as gluten would. The crust is also dairy-free and egg-free, making it a suitable option for vegans and lactose-intolerant individuals as well. When making celiac-friendly pizza, it is important to prepare the dough away from wheat-containing dishes to limit cross-contamination.

5. Beware of Cross-Contamination

The final tip for starting a gluten-free diet revolves around cross-contamination. When individuals cook celiac-friendly foods in a wheat-containing kitchen, the meal may come in contact with gluten. Sharing cooking surfaces, utensils, and containers with wheat-containing items can create unsafe dishes for consumers with celiac disease and NCGS.

Flour containing wheat can remain airborne in bakeries for hours, increasing the rate of cross-contamination. Before ordering food from a restaurant or eating at a friend’s house, ensure they have a celiac-friendly kitchen. Many Individuals designate a section of their kitchens to gluten-free meal prep to decrease the risk of cross-contamination.

The Benefits of Eating Gluten-Free

Many individuals benefit from eating a gluten-free diet, especially consumers with celiac disease and NCGS. When you eliminate gluten from your diet, you preserve your small intestinal lining. The diet also decreases abdominal discomfort, migraines, brain fog, and rashes, helping individuals live a normal life without adverse symptoms.

Eight of the Best Ways to Cook Sirloins Steak

Sirloins steak is a popular cut of beef that’s affordable and versatile. Whether you’re a novice in the kitchen or an experienced home cook, preparing delicious, juicy sirloins steak can be a daunting task.

With so many different methods to choose from, how do you know which one is right for you? Here are the eight methods to prepare your sirloins.

1. Grilling

Grilling a sirloin steak is one of the most popular techniques to cook meat. The high direct heat, caramelised texture, and smoky flavour from grilling make it an ideal cooking method for your favourite cut of beef.

While you can use a gas or charcoal grill, using a cast-iron skillet on the grill allows you to make a delicious crust on your steak. You can also use skewers or kitchen strings to tie your steak for uniform cooking.

2. Pan Frying

Pan-frying is another common method of cooking steaks. It involves browning meat quickly in a skillet over high heat with very little oil, thus creating a lovely caramelised crust on the surface of your meat. The key to pan-frying is using a cast-iron skillet and removing your steak from the pan when it’s done for maximum flavour and juiciness.

You can also try cooking sirloins in butter for incredible flavour.

3. Pan Roasting

Pan roasting is a combination of both pan-frying and oven roasting. It involves browning meat, then cooking it in a covered pot over low heat for an extended period. This method works best when cooking sirloins rump roast or other large cuts of steak because the long cooking process will break down the connective tissue and make the meat tenderer.

4. Braising and Stewing

Braising and stewing is an ideal cooking method for tougher cuts of meat because it requires slowly simmering tougher pieces of beef until they’re very tender and moist, usually in some type of liquid like broth or water. This produces a wonderfully flavourful and moister steak that tastes just as good the next day. You can also try adding vegetables like potatoes, carrots and onions to your braising liquid for a complete meal.

5. Roasting

Roasting is one of the healthiest ways to prepare sirloins steak because it involves cooking in an oven. This steak cooking method is excellent for creating a juicy, tender steak while maintaining the natural flavours of your meat. You can also roast sirloins in a marinade or dry rub to infuse your steak with extra flavour.

6. Sous-Vide Cooking

Sous-vide cooking is a method of cooking that involves slowly cooking meat in a vacuum-sealed pouch with boiling water to create tender steaks.

Once you’ve sous vide your meat, you can sear it in a cast-iron skillet for incredible texture and flavour. This technique creates the most succulent, juiciest steak you’ll ever taste.

7. Steaming

Steaming is the best cooking method to avoid overcooking sirloins steaks because it uses steam heat to cook your meat. This technique is great for creating tender steaks that are moist and flavourful. You can also try adding garlic, rosemary or other herbs for an incredible accompaniment.

8. Deep Frying

Deep frying is one of the most popular cooking methods when preparing sirloins steak because it creates a delicious crispy shell around your meat that tastes amazing. Making deep fried steaks can be difficult but can also yield fantastic results. However, deep-frying isn’t the healthiest method of cooking.

Conclusion

There are many different ways to prepare sirloins steak, but the best way is up to your personal preference. No matter what cooking method you choose, sirloins will remain one of the most popular cuts of beef, thanks to its unique texture and flavour. Bon appetit!