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As winter envelops us in its chilly embrace, there's a certain warmth and nourishment found in embracing vibrant and nutrient-packed <keyword id="14366" type="General" weightage="100" keywordseo="Palak" source="Orion">palak</keyword>, or <keyword id="93280" type="General" weightage="20" keywordseo="Spinach" source="Orion">spinach</keyword>. Beyond its delightful taste, this leafy green brings a treasure trove of health benefits, making it an ideal companion for the winter season. In this culinary exploration, we delve into a spectrum of recipes where palak takes center stage, transforming ordinary meals into extraordinary dining experiences.<br /><br /><cmsannotation type="cmsannotation" annotationid="Nutritional Value of Spinach:" comment="subhead" text="Nutritional Value of Spinach:"><span data-til="noop"><keyword id="18787751" type="General" weightage="20" keywordseo="Nutritional-Value-of-Spinach" source="Orion">Nutritional Value of Spinach</keyword>:</span></cmsannotation><br />Before we embark on this gastronomic journey, it's essential to appreciate the nutritional powerhouse that spinach truly is. Packed with vitamins A, C, and K, as well as iron, magnesium, and folate, spinach contributes to overall well-being. Its high fiber content aids digestion, while antioxidants help combat oxidative stress. Moreover, the versatility of spinach makes it a valuable addition to various diets, whether you're a vegetarian seeking iron or someone aiming to boost their immune system during the winter months.<br /><br />Now, let's savor the diverse and delectable ways in which palak elevates our winter tables.<br /><br /><strong>Palak Paneer:</strong><br />A quintessential North Indian delicacy, Palak Paneer unites creamy spinach with tender cubes of paneer (Indian cottage cheese). The velvety spinach puree, enriched with aromatic spices like cumin, garam masala, and coriander, creates a harmonious blend that tantalizes the taste buds.<br /><br /><strong>Palak Soup:</strong><br /><br />To warm your winter evenings, indulge in the comforting embrace of Palak Soup. Blended spinach, seasoned with garlic, onions, and a hint of nutmeg, results in a silky-smooth and wholesome soup that is both soothing and nutritious.<br /><br /><strong>Palak Paratha:</strong><br />Revolutionize your breakfast routine with Palak Parathas. These unleavened Indian flatbreads, generously filled with finely chopped spinach, spices, and whole wheat flour, provide a delightful twist to your morning repast.<br /><br /><strong>Palak Pakora:</strong><br />Raise your snacking experience with Palak Pakoras. Spinach leaves, coated in a flavorful gram flour batter, are deep-fried to crispy perfection. Enjoy these crunchy delights with a side of tangy chutney for a satisfying treat.<br /><br /><strong>Palak Pulao:</strong><br />Give your rice dish a nutritional boost with Palak Pulao. Fragrant basmati rice cooked with spinach puree, aromatic spices, and an assortment of veggies creates a colorful and wholesome meal.<br /><br /><strong>Palak Dal:</strong><br />A hearty and nutritious dish, Palak Dal seamlessly blends the goodness of lentils with the richness of spinach. The creamy lentil stew, infused with garlic, tomatoes, and spices, promises a comforting and filling dining experience.<br /><br /><strong>Palak Corn Curry:</strong><br />Embrace the sweet notes of corn in a vibrant Palak Corn Curry. The luscious spinach sauce, paired with sweet corn kernels and aromatic spices, delivers a delightful fusion of flavors.<br /><br /><strong>Palak Tofu Stir-Fry:</strong><br />For a healthy twist, savor the Palak Tofu Stir-Fry. Tossed in a medley of spices and spinach, this quick and easy dish combines the goodness of tofu and leafy greens for a nutritious and flavorful delight.<br /><br /><strong>Palak Raita:</strong><br />Refresh your palate with Palak Raita, a yogurt-based side dish infused with finely chopped spinach, cumin, and a hint of mint. This cooling accompaniment perfectly complements spicy meals, providing a refreshing contrast.<br /><br /><strong>Palak Makhana:</strong><br />Indulge in a delightful crunch with Palak Makhana, where fox nuts (makhana) are roasted and combined with a savory spinach seasoning. This guilt-free snack not only satiates your cravings but also adds a nutritious and flavorsome touch to your winter evenings.<br /><br />As we savor the diverse tapestry of palak-infused delights, it's evident that spinach transcends its role as a mere ingredient, becoming a culinary maestro in the winter kitchen. Beyond the delightful flavors, each dish presents a wholesome and nutritious experience, enriching both the body and soul during the colder months. So, embrace the goodness of palak, and let its vibrant green hues brighten up your winter dining repertoire.<br /><br />Note:<br /><br />SEE ALSO:<br /><br />

10 amazing Palak (Spinach) recipes you must try this winter

India's culinary tapestry is woven with vibrant flavors and regional diversity, and at the heart of its winter cuisine lies the exquisite array of <keyword id="3715534" type="General" weightage="100" keywordseo="Saag-recipes" source="Orion">Saag recipes</keyword>. <keyword id="93367" type="General" weightage="20" keywordseo="Saag" source="Orion">Saag</keyword>, a term used for various leafy green vegetables, is celebrated across the country for its versatility and nutritional richness. Here's a flavorful tour through 10 distinct Saag recipes that exemplify India's culinary heritage:<br /><br /><strong><keyword id="1333136" type="General" weightage="20" keywordseo="Sarson-ka-Saag" source="Orion">Sarson ka Saag</keyword>:</strong> Originating from Punjab, this quintessential winter dish combines mustard greens with spinach, cooked to perfection with aromatic spices. It pairs harmoniously with Makki di Roti (cornmeal flatbread) and a dollop of butter, creating a culinary symphony.<br /><br /><strong><keyword id="1119255" type="General" weightage="20" keywordseo="Palak-Paneer" source="Orion">Palak Paneer</keyword>:</strong> Hailing from North India, Palak Paneer brings together the goodness of spinach with cubes of creamy cottage cheese in a luscious gravy infused with spices. Its creamy texture and rich flavors make it a beloved comfort food.<br /><br /><strong>Methi Matar Malai:</strong> Fenugreek leaves and peas simmered in a creamy sauce with subtle spices form this delicacy. This dish from North India offers a perfect blend of bitter fenugreek, sweet peas, and creamy richness.<br /><br /><strong><keyword id="7048564" type="General" weightage="20" keywordseo="bathua-ka-saag" source="Orion">Bathua Ka Saag</keyword>:</strong> Utilizing Chenopodium greens, this recipe creates a flavorsome dish rich in iron and antioxidants. A winter favorite in some regions, it's often paired with makki ki roti or steamed rice.<br /><br /><strong>Hara Bhara Saag</strong>: A medley of mixed greens cooked with spices characterizes this vibrant and nutritious dish. Its name translates to 'green and full of life,' reflecting its fresh, verdant appeal.<br /><br /><strong>Amaranth Leaves Saag:</strong> Spleen amaranth or Chaulai lends its unique flavor to this Saag preparation. Often tempered with garlic and green chilies, this dish showcases the earthiness of amaranth leaves.<br /><br /><strong>Chaulai ka Saag:</strong> This Saag, predominantly made with amaranth leaves, embodies simplicity with its minimalistic approach to spices, allowing the natural flavors of the greens to shine.<br /><br /><strong><keyword id="19507315" type="General" weightage="20" keywordseo="Kale-Saag" source="Orion">Kale Saag</keyword>: </strong>Infused with the trendy kale greens, this Saag presents a modern twist to traditional Indian cuisine. It boasts a robust taste and a wealth of nutrients.<br /><br /><strong>Chana Saag:</strong> Utilizing the leaves of chickpea plants, this Saag offers a unique and slightly nutty flavor. It's a lesser-known delicacy that captures the essence of the winter harvest.<br /><br />Note: The article is based on content generated by AI models like Bard and Chatgpt.<br /><br />SEE ALSO:<br /><a href="https://www.businessinsider.in/science/health/food/webstories/10-amazing-indian-winter-foods-to-keep-you-warm/slidelist/105237238.cms" data-type="tilCustomLink" target="_blank">10 amazing Indian winter foods to keep you warm</a><br />

A culinary voyage through India: 10 saag recipes celebrating greens

<ul class="summary-list"><li><strong>Business Insider asked </strong><a href="https://www.insider.com/best-and-worst-foods-to-make-with-boxed-pasta"><strong>professional chefs</strong></a><strong> to share some of their best tips for preparing potatoes. </strong></li><li><strong>They said it's important to wash and cut <a href="https://www.insider.com/trying-the-trick-to-make-baked-potatoes-better-from-martha-stewart">your spuds</a> as close to your cooking time as possible.</strong></li></ul><p>Potatoes come in all sorts of different colors, shapes, sizes, flavors, and textures, and <a href="https://www.businessinsider.com/potatoes-around-the-world-2018-7">there are so many ways</a> to prepare them. </p><p>But whether you're baking, frying, or mashing, there are some key steps that can make or break the final dish.</p><p>Business Insider asked two <a href="https://www.businessinsider.com/best-and-worst-egg-foods-to-make-chefs-photos">professional chefs</a> to share the most important tips for cooking potatoes.</p><h2><strong>Choose the right potato based on your cooking plans</strong></h2><div type="image" title="potatoes guide" height="1040" width="2082" msid="114357590" hostid="261" sizebytes="154026"></div><p>Some potato varieties are better suited for certain dishes than others, Byron Halliburton, chef de cuisine and general manager at <a href="https://www.sobounola.com">SoBou</a>, told BI.</p><p>For example, if you plan on baking, frying, sautéing, or <a href="https://www.businessinsider.com/trick-to-make-mashed-potatoes-better-chef-alex-guarnaschelli">mashing your spuds</a>, then opt for a low-water, high-starch potato like a russet.</p><p>Red potatoes, however, are the way to go if you're making soup, stew, or even potato salad because their high water content and low starch help them hold their shape when cooked.</p><p>"Of course, if there is one potato that could be called an 'all-purpose potato' it is the yellow potato," Halliburton said. "Yukon Gold is but one of many varieties of yellow potato. It can be baked, mashed, or used in soups and salads, and it has a buttery taste and creamy texture."</p><h2><strong>Make sure you're buying quality spuds without cuts, scars, or sprouts</strong></h2><p>In addition to choosing the right kind of potato, it's equally important to <a href="https://www.businessinsider.com/what-not-to-buy-organic-2018-4">shop for quality</a>.</p><p>"When selecting potatoes at your local grocer or farmers market, look for potatoes that have clean, smooth, and intact skins — no cuts or scars or sprouting eyes," Halliburton told BI. </p><p>The potatoes should also be firm without any soft spots, bruises, or discolorations.</p><h2><strong>Potatoes need dark storage to keep them from turning green</strong></h2><p>Once you get your spuds home, you need to <a href="https://www.businessinsider.com/how-to-store-food-so-it-lasts-longer-2018-9">store them properly</a>. Potatoes grow in the dark and are fittingly best kept in a similar environment. </p><p>"Sunlight causes potatoes to start greening. The green is from a chemical called solanine, which can be toxic," Halliburton said.</p><p>But the chef added that if there are <a href="https://www.healthline.com/nutrition/green-potatoes">only a few green spots</a>, you probably don't have to toss the whole thing.</p><p>"Just cut away all of the green-tinted parts and use the rest," he told BI. </p><h2><strong>It's also best to keep the starch in a cool environment </strong></h2><p><strong></strong></p><div type="image" title="potatoes" height="2994" width="3992" msid="114357591" hostid="261" sizebytes="205426"></div><p>Potatoes are best stored in an environment that mimics a root cellar.</p><p>"Choose a spot that is cool and dark with good ventilation, but forgo the refrigerator," Halliburton told BI. "At fridge temperatures (34 to 38 degrees), the starch begins converting to sugar, which can change its taste and can impact how it behaves in your recipe."</p><p>Keeping your potatoes too warm is also a recipe for trouble, so it's all about finding the temperature sweet spot. </p><p>"If possible, store potatoes around 50 degrees Fahrenheit," the chef said. "Think Goldilocks: not too hot, not too cold, but just right."</p><h2><strong>You should aim to use potatoes within a week of buying them</strong></h2><p>When stored in ideal conditions, potatoes can <a href="https://www.healthline.com/nutrition/how-long-do-potatoes-last#shelf-life">last for a couple of weeks</a>, if not longer. But it's best to use them within a week.</p><p>If you do forget about a spud or two though, it's pretty easy to cut away any sprouts.</p><p>"Of course, we've all found a potato or two in our pantry that has begun sprouting," Halliburton told Insider. "While the texture will be a little softer, once you remove the sprouts, you can still use the potatoes."</p><h2><strong>If you can't use all your potatoes in time, they store nicely in the freezer</strong></h2><p>If you have more potatoes than you need, <a href="https://www.businessinsider.com/which-is-better-fresh-vs-frozen-vegetables-2018-6">they can be frozen</a> and kept on hand for up to a year.</p><p>"This way, you'll be ready for that impromptu brunch crowd that shows up three Sundays from now," Halliburton said.</p><p><a href="https://www.businessinsider.com/foods-that-freeze-well-2019-5">To freeze potatoes</a>, cut them the way you intend to use them — sliced for scalloped potatoes, grated for hash browns, cubed for home fries — and partially cook them in boiling water.</p><h2><strong>Peeled potatoes can be placed in cold water until they're ready to be cut</strong></h2><p><strong></strong></p><div type="image" title="peeling potatoes hands" height="2775" width="3700" msid="114357595" hostid="261" sizebytes="155588"></div><p>Peeled potatoes oxidize and can start turning brown when left out for an extended period, Palak Patel, a chef at the <a href="https://www.ice.edu/newyork">Institute of Culinary Education</a>, told BI.</p><p>To reduce the browning phase, place the peeled whole potatoes in cold water until you're <a href="https://www.businessinsider.com/foods-that-you-dont-know-how-to-slice-or-cut-2020-3">ready to cut them</a>. The water rinses the starch and keeps the spuds from discoloring.</p><p>Potatoes can be stored this way for up to a few hours, but Halliburton said, if they're left any longer, some of the water-soluble nutrients will be lost.</p><h2><strong>It's best to wash potatoes just prior to using them in a dish</strong></h2><p>Like most vegetables, it's best not to wash or rinse potatoes before storing them, as the damp exterior can encourage spoilage. </p><p>When you're ready to use them, Halliburton recommends giving them each a gentle scrub.</p><h2><strong>Make sure to salt your potatoes while they're hot</strong></h2><p>Potatoes are very starchy, and Patel told BI that they require more salt than other vegetables. This makes it really important to salt them when they're hot, whether they're mashed, roasted, or baked.</p><p>"The heat helps carry the salt to the center of the potato," she told BI. "It's not ideal to salt cold potatoes."</p><h2><strong>For mashed potatoes, start with cold water instead of an already boiling pot</strong></h2><p><strong></strong></p><div type="image" title="cooking mashed potatoes" height="2400" width="3199" msid="114357596" hostid="261" sizebytes="127652"></div><p>A common mistake when <a href="https://www.businessinsider.com/trying-best-mashed-potato-recipes-from-chefs">making mashed potatoes</a> is adding the raw starch to already boiling water.</p><p>Instead, Halliburton said to start the potatoes in cold, salted water and let everything come to a boil together. While your potatoes are cooking, start heating your milk, cream, and butter in a small saucepan. </p><p>"When it's time to bring the magic together, everything should be hot," he told BI. "Mash your cooked potatoes by hand, use a potato ricer, or pass through a food mill, then add your hot dairy and stir until smooth and silky."</p><h2><strong>You can fry your french fries twice for extra crispiness</strong></h2><p>There's a trick to getting <a href="https://www.businessinsider.com/chefs-share-how-to-make-frozen-french-fries-taste-better">french fries</a> perfectly crisp: double frying. </p><p>"This is a fail-proof way to get crispy fries on the outside, with a fluffy and airy interior," Patel told BI. "Be sure to salt them right out of the fryer after the second fry." </p><h2><strong>Ditch the foil on your baked potatoes for a crispier exterior</strong></h2><p><strong></strong></p><div type="image" title="baked potatoes in oven" height="2383" width="3178" msid="114357597" hostid="261" sizebytes="148904"></div><p>For the <a href="https://www.businessinsider.com/cooking-a-baked-potato-in-minutes-tiktok-reviewed">perfect baked potato</a> with a fluffy interior and crispy skin, avoid using aluminum foil.</p><p>"Baking potatoes without the foil wrap creates a treat that is crisp and savory on the outside but light and steamy on the inside," Halliburton said.</p><p>The potatoes are done when they yield to gentle pressure on the sides.</p><h2><strong>The secret to perfectly roasted potatoes is a sprinkle of baking soda</strong></h2><p>To achieve the crispiest coating on roasted potatoes, try partially boiling them in a pot of water with half a teaspoon of baking soda before popping them in the oven. </p><p>"Baking soda breaks down the pectin in the potato and draws starch to the surface," Halliburton told BI. "What do you get? Wonderful browning and a crispiness you wouldn't otherwise achieve."</p><p><em>This story was originally published on April 27, 2021 and most recently updated on October 18, 2024. </em></p>

13 of tips for preparing and cooking potatoes that chefs think everyone should know

<ul class="summary-list"><li>Chefs told Insider leftover <keyword id="84003" type="ORGANIZATION" weightage="60" keywordseo="champagne">Champagne</keyword> and sparkling wines can be repurposed in <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> recipes. </li><li>I used Champagne in a <keyword id="87666" type="PERSON" weightage="60" keywordseo="Risotto">risotto</keyword> recipe from chef and Food Network personality, Giada De Laurentiis. </li><li>The less-carbonated Champagne helped create a creamy texture and sharp flavor in the Italian dish.</li></ul><p>It can be tempting to throw out Champagne as the carbonation falls flat and it's no longer drinkable, but chefs told Insider there are tons of delicious - and cost-savvy - <a href="https://www.insider.com/what-to-cook-with-leftover-champagne-sparkling-wine-recipes">ways to use the bubbly in food recipes</a>. </p><p>"Now that it's just flat wine, it may not be good for drinking. It may not give you the same flavor that you're looking for in a good drinking wine, but in cooking, it still has so much value," chef Adrienne Cheatham, a "Top Chef" finalist from season 15, told Insider. </p><p>To test the suggestion, I used my leftover Champagne from <keyword id="6389817" type="ORGANIZATION" weightage="60" keywordseo="new-year">New Year</keyword>'s Eve to cook a warm Champagne risotto <a href="https://www.foodnetwork.com/recipes/giada-de-laurentiis/champagne-risotto-recipe-1946174">recipe</a> by chef Giada De Laurentiis. </p><p>Here's how my experience using leftover Champagne in cooking panned out.</p><h2><strong>I visited my local wine shop ahead of New Year's Eve to pick out a nice Champagne</strong></h2><div type="image" title="Champagne risotto" height="3024" width="4032" msid="80413567" hostid="261"></div><p>If you're going to use Champagne, which is sparkling wine that comes specifically from the eponymous French wine region, or any other type of sparkling wine in your meals, chef Palak Patel noted it's important to pick a brand you enjoy.</p><p>"If you like the flavor of the bottle when you're drinking it, once you cook with it and it evaporates, the flavor just gets a little intense," Patel, winner of "Chopped" and "Beat Bobby Flay," told Insider. </p><p>"If you didn't like drinking it, don't cook with it, because the flavor is more pronounced once it reduces on," she said.</p><p>With that in mind, I searched the wine shop aisles for a Brut Champagne devoid of sweetness. </p><p>While I'm not normally picky when it comes to alcoholic beverages, I prefer my Champagne to be dry. Plus, <a href="https://www.insider.com/how-much-sugar-is-in-ros-2016-6#:~:text=Dry%20wines%20can%20have%20between,of%20sugar%2C%20Wine%20Folly%20says.">I worried that a sparkling wine bogged down in sugar, like rosé</a>, would add an unwanted tang to the recipe. </p><p>I decided on <a href="https://www.ninetypluscellars.com/collections/90-wines/products/magic-door-la-cle-de-la-femme-champagne-brut-nv-p216">Magic Door's la Cle de La Femme</a> Champagne, which cost $31 at my store, and we drank some of it on New Year's Eve.</p><h2><strong>The remaining Champagne lost some fizz after New Year's Eve, so I prepped my recipe to make use of the leftover bubbly </strong></h2><p>By the time New Year's Day arrived, the Champagne had flattened but still had hints of carbonation. Not quite drinkable anymore, but perfect to use in cooking, according to the chefs we spoke with.</p><p>The recipe from De Laurentiis, which took around one hour to make, was pretty simple and called for 10 ingredients in total. </p><p>You can check out <a href="https://www.foodnetwork.com/recipes/giada-de-laurentiis/champagne-risotto-recipe-1946174">the full recipe here</a>.</p><div type="image" title="Champagne risotto" height="3024" width="4032" msid="80413569" hostid="261"></div><p>I finely <a href="https://www.insider.com/foods-that-you-dont-know-how-to-slice-or-cut-2020-3">chopped</a> one shallot, cut 12 asparagus spears diagonally, and unwrapped two packages of prosciutto - a personal favorite of mine. In fact, one reason I chose De Laurentiis' recipe over others was the use of prosciutto as a garnish.</p><p>De Laurentiis' recipe only called for four slices, but I doubled the amount to eight, because why not?</p><p>I also measured out three cups of chicken broth, two tablespoons of butter, ¾ cup of Champagne, and ¾ cup of <a href="https://www.masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe">Arborio rice</a>, a medium-grain rice that is commonly used to make risotto.</p><h2><strong>I started by baking the prosciutto, but the slices burned a bit on my first try</strong></h2><p><strong><div type="image" title="food pic" height="3022" width="4029" msid="80413570" hostid="261"></div></strong></p><p>After setting my oven to 450 degrees Fahrenheit, I attempted to lightly grease my baking sheet with butter and spaced out eight slices of prosciutto.</p><p>According to De Laurentiis' recipe, the slices needed to bake between six and eight minutes until they were almost crisp, then allowed to cool. She noted that once out of the oven, the prosciutto slices would continue to crisp in the open air. </p><p>I baked the first batch of <a href="https://www.insider.com/how-parma-ham-is-made-in-langhirano-italy-2018-10">prosciutto</a> for six minutes, but even before the timer went off I caught whiffs of burnt meat. I opened the oven to find my prosciutto certainly crispy but shriveled along the edges with some pieces caked onto the baking sheet. </p><div type="image" title="Champagne risotto" height="3024" width="4032" msid="80413572" hostid="261"></div><p>As a <a href="https://www.insider.com/how-to-make-restaurant-quality-fig-prosciutto-pizza-at-home-2020-5">prosciutto lover</a>, I was not about to throw away some good - albeit singed - slices of my favorite charcuterie-board meat. Instead, I re-greased the baking sheet with less butter, placed new slices on top, and put them in the oven for only four minutes.</p><p>That time, the prosciutto emerged from the oven crisp but still flavorful, so the issue seemed to be that I'd overdone it with the butter the first time.</p><h2><strong>Next, I blanched the asparagus spears in chicken broth</strong></h2><p><strong><div type="image" title="Champagne risotto" height="3024" width="4032" msid="80413574" hostid="261"></div></strong></p><p>In one pan, I brought the chicken broth to a boil and blanched the asparagus in it for two minutes. </p><p>This was my first time <a href="https://www.insider.com/which-is-better-fresh-vs-frozen-vegetables-2018-6">blanching vegetables</a>, or boiling them for a short time before putting them in cold water to quickly stop the cooking process, and I was instantly intrigued.</p><p>After boiling for two minutes, per the instructions, my asparagus spears were a beautiful green and had a firm, fresh crunch to them.</p><div type="image" title="Champagne risotto" height="1845" width="2460" msid="80413576" hostid="261"></div><p>Compared to using a microwave, like I normally would for my veggies, blanching gave them an extra lift and there weren't any soggy bites. </p><p>The pan of chicken broth was left to simmer while I turned my attention to the Champagne. </p><h2><strong>I combined my Champagne with the Arborio rice</strong></h2><div type="image" title="Champagne risotto" height="2268" width="3023" msid="80413578" hostid="261"></div>In a second pan, I melted one tablespoon of butter and added the shallots, cooking until they were tender, or about three minutes. The <a href="https://www.insider.com/rice-dishes-from-around-the-world-what-they-look-like-2018-7">Arborio rice</a> was added into the same pan, where I constantly stirred for another three minutes.<p>Finally, the time to add Champagne to my risotto arrived. </p><p>Taking ½ cup of La Cle de la Femme, I added the Champagne to the shallots, butter, and rice in the pan, where it simmered for about four minutes before evaporating. </p><p>From there, I added a ½ cup of the remaining chicken broth to the Arborio rice and Champagne combination, which helped soften the hard grains. Between the chicken broth and dry Champagne, the smell overtook my small apartment. </p><p>Once absorbed, the recipe said to continue to add ½ cups of the chicken broth to the risotto, letting each addition absorb before adding the next.</p><h2><div type="image" title="Champagne risotto" height="2274" width="3024" msid="80413579" hostid="261"></div><strong>While I stirred, the rice soaked up the remaining chicken broth and became creamy</strong></h2><p>This was my first time making risotto, and although I was told it's a fairly simple dish, I knew there was one surefire way to derail it. </p><p>"You don't want a completely mushy grain. You still want the grain to hold its texture so you can see it, but be saucy enough so that it feels like a comforting rice dish," Patel told me, <a href="https://www.insider.com/what-to-cook-with-leftover-champagne-sparkling-wine-recipes">referring to her own tomato risotto recipe</a>. </p><p>"That's why the stirring and being gentle to the risotto rice is more important than if you're stirring a regular pot of anything else. You don't want to mash it up. It's a delicate grain, and the idea is to see the grain when it comes to your plate," she added. </p><p>Although I was instructed to stir the risotto constantly, I kept an eye on the grains to make sure they didn't deflate into a pseudo-porridge. </p><div type="image" title="Champagne risotto" height="2274" width="3024" msid="80413581" hostid="261"></div><p>Unfortunately, midway through the cooking process I accidentally spilled some of the simmering chicken broth and was forced to make do with some water. I only added ½ cup in the off-chance the water would dilute the risotto's flavor. </p><p>After about 20 minutes, the risotto took on a creamy texture, and, perhaps prematurely, I removed it from the stovetop.</p><h2><strong>Although it could have been creamier, the finished product was delicious - and a perfect meal to ease my New Year's hangover </strong></h2><p><strong><div type="image" title="Champagne risotto" height="2274" width="3024" msid="80413583" hostid="261"></div></strong></p><p>Following De Laurentiis' suggestion, I seasoned my finished risotto with salt and pepper, then added the prosciutto, asparagus, and parmesan cheese to the meal. Once plated, I dove right in. </p><p>On my first bite, I couldn't directly taste the Champagne's flavor, but the dish did have a noticeably sharp taste from the Champagne reduction. The chicken broth added a familiar warmth to the risotto, and the asparagus lent a nice crunch.</p><p>All in all, I was pleased with the Champagne risotto and it definitely helped ease any remnants of my hangover that evening - plus I felt good about not wasting any of my leftover bubbly!</p><p>Next time, though, I'd add a bit more chicken broth to the risotto and stir even longer for a creamier finish.</p><ul class="read-more-links"><li>Read More: </li><li><a href="https://www.insider.com/best-celebrity-chef-recipes-of-the-year">I made over 80 celebrity-chef recipes in 2020. Here are the 15 I'll be making again in 2021.</a></li><li><a href="https://www.insider.com/taste-test-kim-khloe-kardashians-kfc-orders-2021-1">I tested Kim Kardashian and Khloe Kardashian's KFC orders, and I was pleasantly surprised by the healthier option</a></li><li><a href="https://www.insider.com/trying-to-give-up-caffeine-for-two-weeks-what-happened">I went 14 days without caffeine, and I may have kicked my bad habit for good</a></li></ul>

The perfect hangover cure is a creamy rice dish made with leftover Champagne

<ul class="summary-list"><li>Heavy cream substitutes work the most effectively in savory dishes.</li><li>It's easy to create a swap from other dairy such as milk, half and half, and cottage cheese.</li><li>For whipping, the best alternative — coconut cream — is also vegan.</li></ul><p>An essential addition to luscious desserts and rich savory dishes, heavy cream is known for bringing a decadent element to any recipe. As the high fat content of milk, heavy cream's purpose in most recipes is to balance out all of the other flavors, says <a href="https://www.ice.edu/newyork/explore-ice/chefs/palak-patel" target="_blank" rel="noopener">Palak Patel</a>, chef at the Institute of Culinary Education.</p><p>Much like <a href="https://www.insider.com/buttermilk-substitutes" target="_blank" rel="noopener">buttermilk</a>, it's also one of those ingredients that you may not always have on hand when you need it - or you may be lactose intolerant, vegan, or just looking for lighter alternatives. </p><p>When it comes to heavy cream substitutes, there are plenty of options to explore, but keep in mind that you're not going to achieve an exact replica. Most substitutes "are just not going to have that airy consistency of heavy cream," Patel says. The one that works best will depend on the type of sweet treat or meal you're cooking. </p><h2><strong>Can I substitute light cream for heavy cream?</strong></h2><p>Light cream may seem like the most obvious swap and the short answer is, you can, but there's a caveat: What is it being used for? Asking that question will determine your best route, says Patel. "If it's just plain whipping, [light cream] is not going to whip as luxuriously as a heavy cream." But if you're going with a more savory dish that values flavor over consistency, you're welcome to go with light cream. Depending on the dish, there may be a better substitute.</p><h2><strong>Cashew cream</strong></h2><p>Not only is cashew cream Patel's favorite heavy cream alternative, the natural thickener is also one of her favorite options for savory cooking. Cashew cream can be purchased in stores, but it's also simple to make at home. "Take whole cashews, soak them overnight, and then blend depending on the consistency that you want. It won't be fluffy per se, but it subs very nicely and has a natural creaminess."</p><p>Because they're on the bland side, cashew cream is easily used in an expanse of dishes be it chicken tikka masala or mashed potatoes. For a sweet dish, Patel recommends adding maple syrup or vanilla bean for a boost of flavor. If you're looking for a dollop of cream on top of a dessert, Patel says cashew cream does the trick.</p><h2><strong>Coconut cream</strong></h2><p>The alternative that will have the same airy consistency of whipped heavy cream is coconut cream. "Now in the market, they have coconut cream that's dedicated to whipping," she says. Just whip it with sugar as you'd typically do with heavy cream. It's also the best substitute in homemade ice cream and can do well in savory dishes like paneer makhani.</p><h2>What substitute should I use?</h2><table style="border-collapse: collapse; width: 100%; height: 276px;" border="1"><tbody><tr style="height: 43px;"><td style="width: 12.5%; height: 43px;"> </td><td style="width: 12.5%; height: 43px;">Cashew cream</td><td style="width: 12.5%; height: 43px;">Coconut cream</td><td style="width: 12.5%; height: 43px;">Oat milk</td><td style="width: 12.5%; height: 43px;">Reduced half and half with milk</td><td style="width: 12.5%; height: 43px;">Reduced whole milk</td><td style="width: 12.5%; height: 43px;">Labneh</td><td style="width: 6.25%; height: 43px;">Cottage cheese and milk</td><td style="width: 6.25%; height: 43px;">Ricotta and milk</td></tr><tr style="height: 43px;"><td style="width: 12.5%; height: 43px;">Whipped cream</td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 12.5%; height: 43px; text-align: center;">x</td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 6.25%; height: 43px; text-align: center;"> </td><td style="width: 6.25%; height: 43px; text-align: center;"> </td></tr><tr style="height: 43px;"><td style="width: 12.5%; height: 43px;">Mashed potatoes</td><td style="width: 12.5%; height: 43px; text-align: center;">x</td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 12.5%; height: 43px; text-align: center;">x</td><td style="width: 12.5%; height: 43px; text-align: center;">x</td><td style="width: 12.5%; height: 43px; text-align: center;">x</td><td style="width: 12.5%; height: 43px; text-align: center;"> </td><td style="width: 6.25%; height: 43px; text-align: center;"> </td><td style="width: 6.25%; height: 43px; text-align: center;"> </td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Ice cream</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Curries</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Soups</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Quiches</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;"> </td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Sauces</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 12.5%; height: 21px; text-align: center;">x</td><td style="width: 6.25%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;">x</td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Casseroles</td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 12.5%; height: 21px; text-align: center;"> </td><td style="width: 6.25%; height: 21px; text-align: center;">x</td><td style="width: 6.25%; height: 21px; text-align: center;"> </td></tr><tr style="height: 21px;"><td style="width: 12.5%; height: 21px;">Ganache</td><td style="width: 12.5%; text-align: center; height: 21px;"> </td><td style="width: 12.5%; text-align: center; height: 21px;">x</td><td style="width: 12.5%; text-align: center; height: 21px;"> </td><td style="width: 12.5%; text-align: center; height: 21px;">x</td><td style="width: 12.5%; text-align: center; height: 21px;"> </td><td style="width: 12.5%; text-align: center; height: 21px;"> </td><td style="width: 6.25%; text-align: center; height: 21px;"> </td><td style="width: 6.25%; text-align: center; height: 21px;"> </td></tr></tbody></table><h2><strong>Barista edition oat milk</strong></h2><p>Oat milk is another dairy alternative that works as a heavy cream swap. Patel's go-to, especially in curries, is Oatly's barista blend. "Barista style has similar consistencies as cream would," she says. Oftentimes in savory cooking, heavy cream serves to lighten up a dish and vary its flavor, so a dash of this milk in something like a soup is more than sufficient.</p><h2><strong>Half and half with milk</strong></h2><p>If you've ever wondered what half and half actually is, its name spells it out. "Half and half is basically just a lighter version of cream," Patel says. "Heavy cream would consist of upwards of a 40 percent ratio between the liquid and the cream part, and those ratios are a little less in half and half." </p><p>Patel suggests reducing down 2/3 cup of whole milk with 1/4 cup of half and half on the stove until it's slightly thicker and ready to use. This heavy cream substitute works best in a soup or quiche. You can even make a chocolate ganache out of it, though the consistency will not be as thick.</p><h2><strong>Reduced whole milk</strong></h2><p>Believe it or not, you can use whole milk as a substitution by bringing it to a simmer and reducing it on the stove until thicker. Skim milk and 2 percent milk won't work as effectively since whole milk contains the most fat and is therefore the creamiest. Keep in mind that it won't reach heavy cream consistency or be thick enough to whip, especially for desserts, says Patel. The point of reducing it is to slightly thicken the liquid to add depth of flavor to sauces and soups.</p><h2><strong>Labneh </strong></h2><p>Otherwise known as strained yogurt and popular in Middle Eastern dishes, labneh is even thicker than Greek yogurt, Patel says. This is a healthy alternative to heavy cream, perfect for thickening sauces or bringing extra tanginess to potato gratins.</p><h2><strong>Cottage cheese and whole milk</strong></h2><p>Pureed cottage cheese mixed with whole milk can be both a healthier and creamier swap. Patel says to go with 1/2  cup to 3/4 cup of milk with a tub of blended up cottage cheese. Measurements are not strict since it truly depends on the thickness level you're hoping to achieve. This substitute works well in a casserole or baked dish.</p><h2><strong>Ricotta and whole milk</strong></h2><p>According to Patel, "whipping up ricotta with whole milk will get you a creamy consistency." Since ricotta is so thick, start with around 2/3 cup ricotta, and mix it with 1/4 to 2/3 cup of milk, depending on the texture you want. It's another great option for sauces.</p><h2><strong>Insider's takeaway</strong></h2><p>Getting creative with substitutes will help you find what best suits your <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> and cooking style. The substitutes most comparable to heavy cream are coconut cream and cashew cream. Coconut cream reaches a similar texture to that of heavy cream, while cashew cream is bland enough so it doesn't overpower flavors in any given recipe. </p><p>Since heavy cream is used to balance out flavors, most substitutes will yield the best results in savory dishes since soups and sauces don't rely as much on heavy cream's airy texture as desserts. Depending on the dish, experimenting is key to see what substitute best fits your flavor profile.</p><a data-type="60233cf9d67e413ace1af757">How to make buttermilk substitutes with milk, yogurt, and more</a><a data-type="5ea305f2f242ab6b13248952">4 royal baker-approved swaps, like mayonnaise and milk mixed with lemon juice, that you can make in your recipes if you're missing key ingredients</a><a data-type="5ba2a2d19c888d06078b4568">Dietitians share the differences between 10 types of milk, and which variety you should be drinking</a><a data-type="5e90acd9dcd88c60f36bf27a">If you can't find eggs, yeast, butter, or milk, here's what experts recommend you use instead</a>

How to make heavy cream substitutes from milk, coconut cream, and more

<ul class="summary-list"><li><strong>Insider asked </strong><a href="https://www.insider.com/best-and-worst-foods-to-make-with-boxed-pasta"><strong>professional chefs</strong></a><strong> to share some of their best tips for preparing potatoes. </strong></li><li><strong>They said it's important to wash and cut <a href="https://www.insider.com/trying-the-trick-to-make-baked-potatoes-better-from-martha-stewart">your spuds</a> as close to your cooking time as possible.</strong></li></ul><p>Potatoes come in all sorts of different colors, shapes, sizes, flavors, and textures, and <a href="https://www.insider.com/potatoes-around-the-world-2018-7">there are so many ways</a> to prepare them. But whether you're baking, frying, or mashing, there are some key steps that can make or break the final dish.</p><p>Insider asked two <a href="https://www.insider.com/best-and-worst-egg-foods-to-make-chefs-photos">professional chefs</a> to share the most important tips for cooking potatoes.</p><h2><strong>Choose the right potato based on your cooking plans</strong></h2><div type="image" title="potatoes guide" height="1040" width="2082" msid="82279665" hostid="261"></div><p>Some potato varieties are better suited for certain dishes than others, according to Byron Halliburton, chef de cuisine and general manager at <a href="https://www.sobounola.com">SoBou</a>.</p><p>For example, if you plan on baking, frying, sautéing, or <a href="https://www.insider.com/trick-to-make-mashed-potatoes-better-chef-alex-guarnaschelli">mashing your spuds</a>, then opt for a low-water, high-starch potato like a russet.</p><p>Red potatoes, however, are the way to go if you're making soup, stew, or even potato salad because their high water content and low starch help them hold their shape when cooked.</p><p>"Of course, if there is one potato that could be called an 'all-purpose potato' it is the yellow potato," Halliburton told Insider. "Yukon Gold is but one of many varieties of yellow potato. It can be baked, mashed, or used in soups and salads, and it has a buttery taste and creamy texture."</p><h2><strong>Make sure you're buying quality spuds without cuts, scars, or sprouts</strong></h2><p>In addition to choosing the right kind of potato, it's equally important to <a href="https://www.insider.com/what-not-to-buy-organic-2018-4">shop for quality</a>.</p><p>"When selecting potatoes at your local grocer or farmers market, look for potatoes that have clean, smooth, and intact skins — no cuts or scars or sprouting eyes," Halliburton told Insider. </p><p>The potatoes should also be firm without any soft spots, bruises, or discolorations.</p><h2><strong>Potatoes need dark storage to keep them from turning green</strong></h2><p>Once you get your spuds home, you need to <a href="https://www.insider.com/how-to-store-food-so-it-lasts-longer-2018-9">store them properly</a>. Potatoes grow in the dark and are fittingly best kept in a similar environment. </p><p>"Sunlight causes potatoes to start greening. The green is from a chemical called solanine, which can be toxic," Halliburton said.</p><p>But the chef added that if there are <a href="https://www.healthline.com/nutrition/green-potatoes">only a few green spots</a>, you probably don't have to toss the whole thing.</p><p>"Just cut away all of the green-tinted parts and use the rest," he said. </p><h2><strong>It's also best to keep the starch in a cool environment </strong></h2><p><strong></strong></p><div type="image" title="potatoes" height="2994" width="3992" msid="82279666" hostid="261"></div><p>Potatoes are best stored in an environment that mimics a root cellar.</p><p>"Choose a spot that is cool and dark with good ventilation, but forgo the refrigerator," Halliburton told Insider. "At fridge temperatures (34 to 38 degrees Fahrenheit), the starch begins converting to sugar, which can change its taste and can impact how it behaves in your recipe."</p><p>Keeping your potatoes too warm is also a recipe for trouble, so it's all about finding the temperature sweet spot. </p><p>"If possible, store potatoes around 50 degrees Fahrenheit," the chef said. "Think Goldilocks: not too hot, not too cold, but just right."</p><h2><strong>You should aim to use potatoes within a week of buying them</strong></h2><p>When stored in ideal conditions, potatoes can <a href="https://www.healthline.com/nutrition/how-long-do-potatoes-last#shelf-life">last for a couple of weeks</a>, if not longer. But it's best to use them within a week, according to Halliburton.  </p><p>If you do forget about a spud or two though, it's pretty easy to cut away any sprouts.</p><p>"Of course, we've all found a potato or two in our pantry that has begun sprouting," he told Insider. "While the texture will be a little softer, once you remove the sprouts you can still use the potatoes."</p><h2><strong>If you can't use all your potatoes in time, they store nicely in the freezer</strong></h2><p>If you have more potatoes than you need, <a href="https://www.insider.com/which-is-better-fresh-vs-frozen-vegetables-2018-6">potatoes can be frozen</a> and kept on hand for up to a year, according to Halliburton. </p><p><a href="https://www.insider.com/foods-that-freeze-well-2019-5">To freeze potatoes</a>, cut them the way you intend to use them — sliced for scalloped potatoes, grated for hash browns, cubed for home fries — and partially cook them in boiling water.</p><p>"This way, you'll be ready for that impromptu brunch crowd that shows up three Sundays from now," the chef told Insider. </p><h2><strong>Peeled potatoes can be placed in cold water until they're ready to be cut</strong></h2><p><strong></strong></p><div type="image" title="peeling potatoes hands" height="2775" width="3700" msid="82279668" hostid="261"></div><p>Peeled potatoes oxidize and can start turning brown when left out for an extended period, according to Palak Patel, a chef at the <a href="https://www.ice.edu/newyork">Institute of Culinary Education</a>.</p><p>To reduce the browning phase, place the peeled whole potatoes in cold water until you're <a href="https://www.insider.com/foods-that-you-dont-know-how-to-slice-or-cut-2020-3">ready to cut them</a>, the chef suggested. The water rinses the starch and keeps them from discoloring.</p><p>The potatoes can be stored this way for up to a few hours, but if they're left any longer, some of the water-soluble nutrients will be lost, according to Halliburton.</p><h2><strong>It's best to wash potatoes just prior to using them in a dish</strong></h2><p>Like most vegetables, it's best to not wash or rinse potatoes before storing them as the damp exterior can encourage spoilage. </p><p>When you're ready to use them, Halliburton recommended giving them each a gentle scrub.</p><h2><strong>Make sure to salt your potatoes while they're hot</strong></h2><p>Potatoes are very starchy and require more salt than other vegetables, according to Patel.</p><p>This makes it really important to salt them when they're hot, whether they're mashed, roasted, or baked.</p><p>"The heat helps carry the salt to the center of the potato," she told Insider. "It's not ideal to salt cold potatoes."</p><h2><strong>For mashed potatoes, start with cold water instead of an already boiling pot</strong></h2><p><strong></strong></p><div type="image" title="cooking mashed potatoes" height="2400" width="3199" msid="82279670" hostid="261"></div><p>A common mistake when <a href="https://www.insider.com/trying-best-mashed-potato-recipes-from-chefs">making mashed potatoes</a> is adding the raw starch to already boiling water, according to Halliburton.</p><p>Instead, start the potatoes in cold, salted water and let everything come to a boil together. While your potatoes are cooking, start heating your milk, cream, and butter in a small saucepan. </p><p>"When it's time to bring the magic together, everything should be hot," he told Insider. "Mash your cooked potatoes by hand, use a potato ricer, or pass through a food mill, then add your hot dairy and stir until smooth and silky."</p><h2><strong>You can fry your french fries twice for extra crispiness</strong></h2><p>There's a trick to getting <a href="https://www.insider.com/chefs-share-how-to-make-frozen-french-fries-taste-better">french fries</a> perfectly crisp: double frying. </p><p>"This is a fail-proof way to get crispy fries on the outside, with a fluffy and airy interior," Patel told Insider. "Be sure to salt them right out of the fryer after the second fry." </p><h2><strong>Ditch the foil on your baked potatoes for a crispier exterior</strong></h2><p><strong></strong></p><div type="image" title="baked potatoes in oven" height="2383" width="3178" msid="82279671" hostid="261"></div><p>For the <a href="https://www.insider.com/cooking-a-baked-potato-in-minutes-tiktok-reviewed">perfect baked potato</a> with a fluffy interior and crispy skin, avoid using aluminum foil.</p><p>"Baking potatoes without the foil wrap create a treat that is crisp and savory on the outside but light and steamy on the inside," Halliburton said.</p><p>The potatoes are done when they yield to gentle pressure on the sides.</p><h2><strong>The secret to perfectly roasted potatoes is a sprinkle of baking soda</strong></h2><p>To achieve the crispiest coating on roasted potatoes, try partially boiling them in a pot of water with half a teaspoon of baking soda before popping them in the oven. </p><p>"Baking soda breaks down the pectin in the potato and draws starch to the surface," Halliburton told Insider. "What do you get? Wonderful browning and a crispiness you wouldn't otherwise achieve."</p><p><em>This story was originally published on April 27, 2021 and most recently updated on June 21, 2023. </em></p>

Chefs share 13 of their best tips for preparing and cooking potatoes that everyone should know

<ul class="summary-list"><li><strong>Copper <keyword id="418044" type="PERSON" weightage="60" keywordseo="cookware">cookware</keyword> is beloved by professionals because it heats up fast and cooks delicate foods evenly.</strong></li><li><strong>It's a pricey investment: A single pot typically starts at $100.</strong></li><li><strong>This material is high maintenance and requires handwashing and frequent polishing to prevent oxidization.</strong></li></ul><p>When it comes to cookware, copper is a classic material. It's a timeless showstopper beloved by professional chefs and culinary legends, gracing the walls of Julia Childs' iconic kitchen and hanging luminously from Martha Stewart's ceiling pot rack. Given copper's sustained popularity and pretty patina, home cooks may be curious about its uses, cost, and care - all important factors that will ultimately help determine if the rose-colored cookware is right for their kitchen.</p><h2>What is copper cookware?</h2><p>Copper is a naturally-occurring, highly-conductive metal that's very responsive to heat changes. It's twice as conductive as aluminum and 10 times more conductive than stainless steel, according to chef Kysha Harris of personalized cooking service <a href="https://www.schopnyc.com/" target="_blank" rel="noopener">SCHOP!</a>.</p><p>This responsiveness and conductivity makes copper cookware perfect for cooking foods that require steady heat and precise temperature control, like a high sear or quick simmer. Think: delicate proteins such as fish, finishing sauces, caramels, and emulsions.</p><p><strong>Quick tip:</strong> If you're looking to invest in a copper cookware, Insider Reviews has selected the <a href="https://www.businessinsider.com/best-copper-cookware" target="_blank" rel="noopener">best sets</a> at every budget.</p><h2>Origins of copper cookware</h2><p>Copper has been used to make tools - cooking and otherwise - for thousands of years. There's evidence that it was used in the Middle East more than 10,000 years ago, replacing stone as the cookware material of choice because of its malleability. Examples of copper cookware have also been found in China, Egypt, and Mesopotamia and has strong culinary roots in Spain (paella pans), Mexico (cazo de cobre), and India (kadhais).</p><p>French brand <a href="https://www.mauviel.com/en/the-collections/" target="_blank" rel="noopener">Mauviel</a> - one of the biggest names in the <a href="https://www.businessinsider.com/best-copper-cookware" target="_blank" rel="noopener">copper cookware</a> scene - was founded in Normandy during the 1800s. Copper cookware's popularity exploded in France, since the flexibility allowed chefs to create specialized kitchen equipment (batterie de cuisine) to suit specific dishes and recipe needs. Copper came stateside by way of Chuck Williams - yes, of the kitchenware retailer <a href="https://www.businessinsider.com/reviews/out?u=https%3A%2F%2Fwww.williams-sonoma.com%2F" target="_blank" rel="noopener">Williams-Sonoma</a> - who wandered into a Paris cookware shop post-World War II and fell in love with the glowing copper pots.</p><h2>Why does it cost so much?</h2><p>Copper is valued more than stainless steel due to high demand and limited supply. They're usually handcrafted and hammered, which ups their price point. Very few professional kitchens have copper pans due to their price tag; if used, they're usually at fine-dining establishments, since a single pot typically runs at least $100. The price of a copper cookware set or full-on batterie de cuisine set can easily reach thousands of dollars.</p><h2>Is copper cookware safe?</h2><p>It is - if used properly. Copper reacts to acidic <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword>s and needs a greater level of care when cooking to ensure the lining doesn't get damaged. You don't want to scrape it or chip the inside of your copper pan and expose the copper underneath, which can then react with your food. </p><h2>What's the difference between lined and unlined copper?</h2><p>One common question that comes up when shopping for copper pots and pans: to go bare or lined? Because of its luxe look, copper is often used on the exterior of the cookware, "either as a thin decorative layer or as a thicker, functional layer, particularly on the bottom of the pan," says Harris.</p><p>Traditionally, tin is the go-to lining for copper cookware because it's also malleable, mostly non-stick, and doesn't react with acidic foods. There's also a stainless steel lining option for extra durability. </p><p>"Vintage and classic French brands are lined with tin on the inside and over time with repeated usage, need to be re-tinned or re-stained to prevent the copper from leaching into the food," says Palak Patel, chef at the <a href="https://www.ice.edu/" target="_blank" rel="noopener">Institute of Culinary Education</a>.</p><p>Unlined or "bare" copper cookware is often found in the form of mixing bowls since copper helps with tasks like stabilizing egg whites. This option tends to be the least expensive.</p><p>So, you're already mesmerized by copper cookware's beauty, but is it worth the price tag? We consulted culinary experts about the qualities that make copper cookware worth the investment - as well as some things to consider when deciding to add to your cart.</p><h2><strong>Pros of copper cookware</strong></h2><p><strong><div type="image" title="person spreading chocolate from copper pot" height="1589" width="3178" msid="80884614" hostid="261"></div></strong></p><ul><li><strong>It allows for even cooking. </strong>Ever notice that food can sometimes turn out half-done in your pans? Copper warms up quickly and spreads heat evenly, so there are no hot or cold spots. And unlike cast-iron, it also cools down quickly when you remove it from the stovetop; copper transfers heat five times more efficiently than iron. </li><li><strong>It helps with delicate cooking.</strong> Copper's even temperature control and conductivity is beloved by professional chefs, but it's also great for the enthusiast or serious home cooks who frequently make delicate proteins and sauces prone to breaking. "Fine-dining restaurant chefs praise copper cookware because, if used wisely, it has the ability to cook delicate dishes like fish, savory sauces, and caramel better than any other material," says Brooklyn-based baker Erin Emmett of <a href="http://www.sweetpistachio.com/" target="_blank" rel="noopener">Sweet Pistachio</a>.</li><li><strong>It's naturally antimicrobial.</strong> Copper is resistant to microbes, so germs and bacteria can't survive on the surface. Tin or steel lining on the inside creates a protective barrier between the food and the exterior that makes copper heat safe.</li><li><strong>It looks glamorous.</strong> There's no denying it - copper cookware is a head turner. The simple fact that it is gorgeous and aesthetically pleasing is a popular reason why consumers purchase copper cookware. Many love to show it off on their counter tops or hang them off kitchen ceilings.</li></ul><h2><strong>Cons of copper cookware</strong></h2><p><strong><div type="image" title="aged copper cookware hanging on rack" height="1060" width="2121" msid="80884616" hostid="261"></div></strong></p><ul><li><strong>It's expensive. </strong>A single pot typically runs at least $100 and a full set can easily set you back thousands. "I encourage investing in one or two copper pieces to round out a cookware set rather than buying a full set," says Patel. "Versatility is key when purchasing cookware."</li><li><strong>It's not an everyday pan.</strong> Copper is not ideal for everyday cooking. For the same reason some chefs love copper, others don't: Because copper pans heat up and cool down quickly, heat retention becomes an issue for many recipes. For example, chef Trent Blodgett of <a href="https://www.spicetribe.com/" target="_blank" rel="noopener">Spice Tribe</a> says they're not ideal for searing steaks and meat because the temperature can drop once cooler ingredients are added. </li><li><strong>It's high maintenance.</strong> Cleaning copper cookware is a labor of love - like cast iron, it's not something you can simply run through a dishwasher. It needs proper maintenance, which requires time, patience, and know-how. This means cleaning and polishing after every use in order to keep it from oxidizing and turning green like an old penny. "You will need some elbow grease to get them looking nice and shiny again after cooking in them. They have to be hand washed in vinegar and baking soda," says chef <a href="https://www.instagram.com/missynikkig/?hl=en" target="_blank" rel="noopener">Nicole Gajadhar</a>.</li></ul><h2>INSIDER's takeaway</h2><p>While copper might not fit with everyone's budget and requires some love and attention, they can last for generations if well-taken care of. Due to the high price of copper pots and pans, Blodgett advises getting one if your budget allows as an additional pot or pan to your arsenal. They're an investment best for professional or serious home cooks - not for the novice chef - and can add some drama to your kitchen.</p>

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