Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
it is because you are making split pea soup!Mine needs rescuing. I used the recipe from the booklet that came with my slow cooker and it came out BLAH! Used a ham hock and water, one bayleaf and a teaspoon of salt as the only flavoring. So today I'll add some carrots and celery--more blah vegetables.
Anyone got any ideas how to give it more pizazz?? What do they add in restaurants to make it creamy and actually TASTE LIKE split pea soup instead of pea-flavored water?
Ironically, Cup-A-Soup used to make a package that was delicious. Just add a cup of water and pop in the microwave. But of course they don't make it anymore because they discovered Maggie liked it.
In spite of the rather disastrous pea soup outcome yesterday, I did have an AHA! moment, which I'll share.
Lately there's been more and more talk about germs and viruses being capable of mutating and the increased danger of critters lurking around your kitchen's work area, plus the fact that they are becoming immune to the usual OTC disinfectant methods. So, since I was working with both a ham hock and also chopping onions, using the same cutting board, I decided after I did the ham I would put the cutting board in the microwave for 2 minutes and nuke any vermin that might have lingered before I chopped the onions. I use an acrylic board, which usually goes in the dishwasher a couple of times a week, but the microwave is so much faster and could be used throughout an entire prep process for something really complicated.
In spite of the rather disastrous pea soup outcome yesterday, I did have an AHA! moment, which I'll share.
Lately there's been more and more talk about germs and viruses being capable of mutating and the increased danger of critters lurking around your kitchen's work area, plus the fact that they are becoming immune to the usual OTC disinfectant methods. So, since I was working with both a ham hock and also chopping onions, using the same cutting board, I decided after I did the ham I would put the cutting board in the microwave for 2 minutes and nuke any vermin that might have lingered before I chopped the onions. I use an acrylic board, which usually goes in the dishwasher a couple of times a week, but the microwave is so much faster and could be used throughout an entire prep process for something really complicated.
I'm not sure a microwave will kill prions, or even bacteria. Heat will kill bacteria, if it's high enough and kept high enough for long enough. But I've seen flies who came out of microwaves after being zapped (it was an ACCIDENT), and they flew out apparently none the worse for wear. Likewise, you can put metal in microwaves so long as it isn't too wide a strip...for example, cups with gilded rims won't make your microwave explodes because they're too small for the microwaves (I assume) to hit.
Regarding the split pea soup...use chicken or vegetable broth instead of water, or in addition to water. Shredded carrots will add color, but no flavor. Always use a little finely chopped onion.
Smoked pork shanks are better than hocks.
In spite of the rather disastrous pea soup outcome yesterday, I did have an AHA! moment, which I'll share.
Lately there's been more and more talk about germs and viruses being capable of mutating and the increased danger of critters lurking around your kitchen's work area, plus the fact that they are becoming immune to the usual OTC disinfectant methods. So, since I was working with both a ham hock and also chopping onions, using the same cutting board, I decided after I did the ham I would put the cutting board in the microwave for 2 minutes and nuke any vermin that might have lingered before I chopped the onions. I use an acrylic board, which usually goes in the dishwasher a couple of times a week, but the microwave is so much faster and could be used throughout an entire prep process for something really complicated.
Bleach doesn't kill everything, and people forget there's time involved in disinfecting as well. For example, you have to boil things so many minutes to kill off certain bacteria, and surfaces have to be wet with disinfectant for a certain amount of time for the disinfectant to kill things. Most disinfectants do NOT kill on contact.
When it comes right down to it regular hand or dishwasher washing, where the surfaces are bombarded for a good period of time with extremely hot water and soap, then rinsed clean, is the absolute best way to kill germs and bacteria.
one of the dirtiest things in the kitchen is your sponge, it spreads germs all over the place if not properly sanitized. I use one for cleaning utensils and one for wiping.