Here at Viking extrusions, a common question that we get asked is ‘what temperatures can silicone withstand?’ Well, there is not exactly a definitive answer as they have so many unique and general purposes. Silicone rubber can withstand extreme temperatures, whereas other polymers such as polyurethane, nitrile and polyacrylate can not. Being able to withstand … Read more
Last week, I feasted on an absolutely delicious posole. If you aren’t familiar with this hearty soup, you are missing out. It is a main course dish that consists of pork, onions, garlic, dried chiles, hominy and cilantro that simmers together in broth. Traditionally, it was served at Christmas and comes to us from Mexico’s … Read more
Nearly 90% of us throw food out before it is actually bad and that can be for a misunderstanding of food labels. The most common designations on packaging are sell-by, best-by, and use-by, but what do these all mean? And which one should you follow when it comes to getting rid of uneaten food? First, … Read more
A favorite comfort food in Irish pubs and homes, the humble shepherd’s pie – a savory baked dish traditionally consisting of mutton or lamb topped with mashed potatoes – was first documented in Scotland in 1849. Its predecessor, the cottage pie (typically distinguished by using ground beef rather than ground lamb, though the two terms … Read more
Nine expert tips for cooking dried beans, plus a neat trick for telling when theyre done. In these days of social distancing, grocery shortages and pantry dinners aplenty, you may be wondering how to cook beans to their best advantage. Steve Sando, the bean impresario behind Rancho Gordo, shared his tips on how to cook … Read more
Most of us enjoy deep-fried food. Perhaps this is an understatement because, between French fries and potato chips, Americans eat 11.2 billion pounds of deep-fried potatoes a year (via Grit). This doesnt take into account fried chicken, Doritos, donuts, or the myriad of other unsuspecting foods we will drop in the deep fryer. We know … Read more
Emilia-Romagna may well be considered the kingdom of fresh, handmade pasta! While you may be familiar with tortellini and tagliatelle, you may become confused when reading the menu of a local trattoria and seeing names like tortellacci, cappelletti, garganelli, gramigna, etc. Sometimes, the different name is just a local variation of the same thing, as … Read more
If you’re fan of the great Chef Emeril, then we got a surprise for you. With a couple of ingredients, you can recreate his famous Emeril’s essence. And our recipe has done just that so you can season your dishes with intense flavors. It’s not only a great accent for meats, poultry and seafood, but … Read more
How to make the best macaroni pasta salad with an easy creamy dressing and crisp, colorful vegetables. We love this easy salad! While oil-based dressings can be applied even to hot pasta, make sure to let the pasta cool to a warm temperature before mixing in a mayo-based one. Mayonnaise is susceptible to separating, but … Read more
Rice bran oil has more polyunsaturated fats, including omega-6 fatty acids, which in large amounts, can actually lead to inflammation. Canola oil has a slightly favorable fatty acid profile, with more anti-inflammatory omega-3′ fatty acids’s. So overall, canola oil is better in moderation. Why is Canola Oil better than Rice Bran Oil? 1.61x more monounsaturated … Read more
