Keto Means
Keto Means
Photo: Nicole Michalou
When we make shrimp cocktail, shrimp skewers, shrimp scampi, or shrimp wontons, we've found that a quick brine of salt and baking soda works wonders. The salt helps keep the shrimp moist and juicy as they cook, while baking soda gives them a crisper, snappier texture.
If you soak your oats overnight at room temperature (do not put them in the fridge!) between 7-15hrs it allows the natural enzymes and other...
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One of the purported benefits of going on a low-carbohydrate or ketogenic diet is the improved mental clarity. For this reason, it might seem like...
Read More »For most of my life, I assumed that baking soda was good for two things: baking (duh) and absorbing odors. Bakers have good reason to love the stuff; when the chemical leavening agent gained popularity in the mid-19th century, it basically revolutionized the American dessert scene. But I'm not much of a baker—in my household, the oven is used for braises, roasts, and pizzas, not cookies and cakes. Which is why, until recently, my primary relationship with baking soda was limited to shoving an orange box of Arm & Hammer into the back of my fridge when things started to smell a little funky. But in the last few years, I've learned a thing or two. For one, there are better ways to neutralize refrigerator odors. And, much to my delight, there are some pretty surprising culinary uses for baking soda that have nothing to do with baking. Let's take a look.
Drink water — Drinking lots of water and staying properly hydrated is probably the easiest way to reduce inflammation. If your body is getting...
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The healthiest protein options are plant sources, such as soy, nuts, seeds, beans and lentils; lean meats, such as skinless, white-meat chicken or...
Read More »Real ramen noodles, like the ones above, aren't always easy to find. J. Kenji López-Alt Sure, turning water into wine is a pretty neat trick. But what if I told you I could turn angel hair pasta into ramen noodles? You can read all about the science right here, but suffice it to say that ramen dough includes an alkaline mineral component called kansui, which gives the noodles their yellow hue and springy texture. What's remarkable is that you can get pretty similar results by adding some baking soda to a boiling pot of spaghetti. Is it going to be identical to fresh ramen noodles? No, not quite. But it'll certainly round out a bowl of ramen if you find yourself in an Asian-grocery desert. There are just a couple of things to keep in mind. First, don't be alarmed when you add the baking soda—it'll cause fine, foamy bubbles to form, so you'll want to make sure the pot isn't filled to the very top. Second, the more baking soda you add, the more ramen-like the pasta's texture will become, but go too far and it can develop a bitter, mineral flavor. Our rule of thumb? If you're adding the noodles to a mild or delicate broth, stick with just two teaspoons of baking soda for every quart of water. But if you're serving them in a bold, full-flavored broth, like tonkotsu, you can go all-in and add a full tablespoon of baking soda for each quart.
Yep, by allowing the pancake batter to chill and rest for 30-45min before you start to cook, you're guaranteed a lighter pancake. So why is this?...
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Technically speaking, eating or drinking any calories breaks a fast. That means it's generally considered OK to drink black, unsweetened coffee or...
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As eggs are a keto-friendly food, you can include 3 to 6 eggs in your daily diet instead of eating eggs the entire day. People with congenital or...
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Generally, you'll need to adhere to a caloric deficit of around 500 calories per day. At this rate, you should start to see noticeable weight loss...
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