When it comes to kitchen appliances, techniques, and suggestions, Contessa barefooted Ina Garten has given us all coverage.
The Food Network star recently gave a guide to a kitchen specialty that she desperately recommends getting rid of on a regular basis.
Ina Garten’s new book ‘Modern Comfort Food’
Hamptons resident’s new cookbook Modern comfort food her twelfth, teaming up with former great writers Contessa barefooted Family Style, Naked in Paris, Bare contessa at home, and Cooking for Jeffrey.
Garten’s collection includes 85 new recipes that will “feed your deepest doses,” according to Random House Penguin. “Many of these dishes are inspired by childhood choices – but with the volume turned up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Bisque Tomato Creamy Ina), Smashed Hamburgers with Caramelized Onions, and the crispiest brown hash of course made in waffle iron! ”
Garten has been experimenting with these recipes in her kitchen and posting interesting pictures on social media.
What Ina Garten has learned while in quarantine
As well as learning to make cocktails in a large-sized martini glass, Garten says this unusual year has provided her insight into the things that matter.
“I think one thing we do is value the everyday things in life, deliver flowers, be kind to a neighbor,” she said. PBS News in April 2020.
“I think we are – it’s not about success and collecting. I think it’s really about living close to people who matter to you. And it would be great if we kept that. ”
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More practically speaking, the Cook As Pro Host has learned to apply her own advice on learning about the use of cooking utensils in cooking.
“If you don’t have sauces, use onions. If you do not have garlic, use ginger. If you don’t – and all of a sudden, I find that I’m doing the same thing.
“And it’s going to inform every other book I write. I made frittata the other day. It was potato basil frittata. I didn’t have basil, so I used scallops. And you know what? That was the best frittata I’ve ever made. ”
The kitchen item she says you will get rid of
Garten said Food & wine in October that, surprisingly, we have to throw away our vegetable peelers – and with good reason.
“Vegetable peelers are rusty, dull, and very cheap, so you can just throw them out and buy new ones,” Garten said. “Every once in a while I’ll do that.”
Magazine affiliated food editor Kelsey Youngman played in with advice on keeping our peelers around as long as possible before replacing them.
“As soon as the blade goes, you’re better off with a new sharp peeler,” Youngman said. “When it comes to wearing as little as possible, keep your peeler clean, dry and stored safely, and last as long as possible before it needs to be replaced. ”