Anna_K.'s Profile

Display Name: Anna_K.
Member Since: 10/18/11

Latest Comments...

I just noticed that you're using these for stir-fries. I like to cook the tofu separately from the rest of the ingredients as described above and then add to the stir-fry mixture with sauce at the end. Retains more crunch that way. Okay, that's all from me. Sorry to be long-winded. Good luck!

What's the Best Way to Make Crispy Tofu? Good Questions
7/2/14 10:56 PM

Not to brag, but my tofu gets rave reviews, even from tofu skeptics. Here's what I do:

1. Start with firm or extra firm tofu.
2. Skip the pressing and / or freezing, but do make sure it is very, very dry after cutting into desired shapes. I usually put the cubes between two layers of kitchen towels and press down a little. So I guess it does get a little pressing, but not as a whole extra step.
3. Coat in cornstarch.
4. Fry in a hot pan in plenty of a high-smoking point oil. Once you put the pieces down in the hot oil, DON'T TOUCH THEM for a couple minutes. This will allow them to develop a crust that won't stick to the pan. Also, don't crowd them in the pan. Do two batches if you must.
5. Lastly--and this part is a little tedious, but not difficult--use a chopstick or other implement to turn each piece individually.
6. Drain on paper towels, salt, and then cover with your sauce.

Baking also works great and I do that sometimes too, but where I live (Texas), it's too bloody hot to turn on the oven for a few months out of every year, so this is my go-to. Good luck!!

What's the Best Way to Make Crispy Tofu? Good Questions
7/2/14 10:54 PM

All good tips, especially the first one. I insist on keeping the kitchen clean as I go, partly because I have a small kitchen and partly because it makes the process so much more enjoyable.

I would add: Leave yourself plenty of time to take cleaning breaks, whether or not you are actually cooking slowly in between cooking breaks (as indicated in the last tip). This makes a world of difference, especially when there is company coming.

10 Tips to Keep Your Kitchen Cleaner While You Cook Cleaning Tips from The Kitchn
6/24/14 01:27 PM

Like jce, we eat like this all the time over the Texas summer. We call it smorgasborg and often include a green salad, green smoothie, and / or crudites & dip for a healthy serving of veggies, then fill up the rest of the plate with crackers, cheese, olives, spreads, etc. Yum!!

How the French Make the Best No-Cook Summer Meals The Kitchn Abroad
6/23/14 11:33 PM

Hmm, MickeyRoss. That is an excellent idea.

A Complete Guide to Flour Storage Tips from The Kitchn
6/23/14 02:21 PM

Great topic. I keep my heavy rotation flours (and other staples) in big rectangular Snapware canisters that fit about 5 lbs of flour. For me that is all purpose flour, bread flour, spelt flour, and chickpea flour, along with sugar, rolled oats, steel cut oats, and quinoa. Then the other flours that I use on more of an experimental basis (right now I have barley, millet, rye, and some others) are in quart size mason jars in the pantry.

Mason jars aren't perfect because even with the wide mouth ones you can't fit more than a 1/4 or 1/3 cup measuring cup in there. But they are cheap and easy to rotate if, like me, you're an experimental cook who likes to try new ingredients but is also pretty OCD about organization.

A Complete Guide to Flour Storage Tips from The Kitchn
6/21/14 02:02 PM

These are great tips. This won't apply to everyone, but as a 12+ year lacto-ovo vegetarian, my tip is: Don't ask too many questions. When I travel--especially in places where vegetarianism is not as accepted or understood as it is in the US--I avoid eating obvious pieces of meat, but I don't ask too many questions about stock, gelatin, fish sauce, etc.

This tip obviously won't apply to someone who can't eat a tiny amount of something for medical reasons, but for someone with an elective food restriction it can help keep you from driving yourself and your hosts crazy.

6 Tips for Traveling With Dietary Restrictions Travel Tips from The Kitchn
6/20/14 02:07 PM

Beans and especially lentils have crazy amounts of fiber. I usually just Google the nutrition facts of various items, and often a Google result will come up in a box on the side which is very easy to read.

For instance, doing that for lentils just now I got a Google result saying that 1 C of cooked lentils has 16 g fiber. You can almost quit trying at that point. Good luck!

What Are Some High-Fiber Foods and Recipes? Good Questions
6/19/14 04:45 PM

I had a roommate once who was from rural France and didn't have a dishwasher at home. He thought our dishwasher was the coolest thing ever, and used it as an all-purpose cleaning machine...plastic vent covers, paint brushes, you name it. It was hilarious.

11 Things You Probably Shouldn't Put in the Dishwasher Cleaning Tips from The Kitchn
6/19/14 12:31 PM

I've made that cilantro smoothie--or a variation on it--a few times since the recipe was published. It is fantastic. Thanks for the other ideas.

Have Leftover Herbs? Add Them to a Smoothie! Tiny Tips from The Kitchn
6/18/14 03:59 PM

Ha. I'm from the West Coast, recently moved to Texas. I was surprised last summer when I saw garbage cans near the corn and people shucking their corn in the store. I asked the checker, and according to her it's because Texans are "so damn cheap" that they don't want to run the risk of getting a bad ear.

How Close to Cooking Should I Shuck Corn on the Cob? Good Questions
6/12/14 01:20 PM

So. Tried these last night and was not pleased. My husband and I both came away with stomachaches, in fact. I think it was my fault, though - I typically underbake my brownies a little bit so I ignored the part where it said bake until "a cake tester comes out clean". They were super gross, slick and tasting of raw egg. So word to the wise - these are not brownies that can be underbaked! I think I'll stick with Ghiradelli's triple chocolate brownie mix. I'm not really a baking mix type of person, but I have yet to find a brownie mix that requires a reasonable amount of effort and comes out better than Ghiradelli's.

How To Make 2-Ingredient Nutella Brownies Cooking Lessons from The Kitchn
6/10/14 02:19 PM

Wow, that looks fantastic. As for the first comment about the countertops, I think they stayed the same, so they're obviously not ideal, but no biggie. In my own (limited) research, there's no good way to change up countertops on the cheap so might as well just work around it and save for the real deal.

Kitchen Before & After: From Blah Brown to Gray and White For $700 Kitchen Remodel
6/6/14 11:19 AM

This is one of those Pinterest-y things that looks super cute and creative (which it is) but has no redeeming practical value. Would you ever in a million years put whipped cream on watermelon? I agree with someone above - perfect for April Fool's Day.

This Cake is Perfect for Summer. Can You Guess What's it's Made of? Delicious Links
6/4/14 03:55 PM

I love this series, especially today's look at the socioeconomic context of these small businesses. Interesting comment above - tough to know those things as a visitor.

When Everyone In the Village Makes Fish Sauce: A Profile of Sa Chau, Vietnam Maker Tour
6/4/14 03:45 PM

I like the freezer series idea, also the from-scratch meat substitute and eggs ideas.

The other thing I've been wanting to learn is this - I just had a baby but don't want to give up having dinner guests every week. I need recipes and strategies for company that are dead easy, reliable, and ideally make-ahead.


Reader Request Week Is Coming! Tell Us What You Want to Read Reader Request Week 2014
6/3/14 03:38 AM

You broke down and bought a blender? You must be running a lean operation there! I'll bet that has something to do with your tiny kitchen in NYC. Props!

My Single Favorite Use for Powdered Peanut Butter
5/29/14 03:05 PM

Yay for breakfast tacos! Just ate at Torchy's this weekend.

Recipe: Breakfast Tacos Recipes from The Kitchn
5/28/14 01:00 PM

I have all the same complaints about fresh garlic, including that I never know how much I should buy. Sometimes I go through a few heads in a single week and other times one will languish on the counter for weeks until it starts to reek.

I'm intrigued by the frozen garlic idea. I guess you could do this yourself, but I wouldn't want my ice cube trays to take on a garlicky odor. Trader Joe's to the rescue!

Why You Should Buy Frozen Garlic
5/23/14 01:55 PM

I was hoping for a picture of pregnant Anjali. You look great! Can't wait for a baby pic...

A Grown-Up Baby Shower Gatherings from The Kitchn
5/21/14 01:45 PM