Cooking with Tofu

04/05/20 • 38 min

This week's episode is all about Tofu!I chat with Anna Rider, a food writer who documents kitchen experiments on GarlicDelight.com with the help of her physicist and taste-testing husband Alex. She has an insatiable appetite for noodles 🍜 and believes in cooking without following recipes. You can find her kitchen creations on GarlicDelight.com and other media outlets, including The Spruce Eats, Forbes, NBC News, The Kitchn, and Macheesmo.Anna and Alex started Garlic Delight after gaining weight and spending too much money on takeout and frozen meals. Traditional batch cooking and meal prepping advice were overwhelming. They gave up after a horrible bout of food poisoning. Then they discovered that healthy, easy-to-make, time-saving, and delicious cooking is possible. That’s why Garlic Delight exists: to share their ingredients-first approach to cooking and "cook once, eat three times” philosophy with busy overachievers who believe they don’t have time to cook at home.Anna takes us through everything you need to know about tofu - what the different types of tofu are, how to use it, do we need to press it and can we freeze it, among other things!If you're new to cooking with tofu, or love cooking with it, I'm know you'll get something out of today's episode.For all the links discussed in today's episode, head to cookitrealgood.com/41.

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

All About Butter

This week's episode is all about BUTTER!

I chat with Leslie from the popular food blog Stress Baking.

Leslie lives in coastal Massachusetts with her husband and their pets, and spends her days working remotely as a technical program manager for a software company. In her spare time she runs Stress Baking as a way to share the recipes she created, sometimes along with the stories about how the recipes came to be. Jumping into the kitchen helps her channel her anxiety and stress into a constructive (and delicious) place, and she won’t hesitate to share her failures so you can learn from her mistakes because she knows that real life isn’t “Pinterest perfect”. She’s sarcastic, self-taught, and thinks that even though life can be overwhelming - baking shouldn’t be!

Leslie has a baking basics series that is so helpful and one of the topics she covered is to do with what is room temperature butter. I found this post really handy so I asked Leslie to come on the podcast and answer that question, as well as some other pressing questions like do we used salted or unsalted butter, is the cheapest butter stick in the supermarket ok to you and how much does the temperature of butter matter in baking.

Get all the links discussed in today's episode by visiting the show notes - cookitrealgood.com/40.

Next Episode

How to Make Two Ingredient Dough

Today's episode is all about two ingredient dough!In this super special episode I chat to my resident two ingredient dough expert - ME! That's right, it's another solo episode.I got on the two ingredient dough train last year and went all in. I'm fairly certain I have roughly 10 recipes using it on the blog now. I'm obsessed!It's so simple and easy to make, and it's the perfect base for so many recipes.And since many of us are at home right now, trying to keep busy, or keep kids busy, or just eat our feelings (hello me), I thought it was a great time to chat to you about this miracle dough.Grab the links discussed in today's episode at cookitrealgood.com/42.

Hosted on Acast. See acast.com/privacy for more information.