Measuring oil by the seconds
Tyler Florence consistently uses "2 count" or "3 count" in his recipes, usually when referring to olive or cooking oil. What is a "count" in measuring terms?
When you're pouring oil, count out the seconds as it comes out of the bottle. A 2-count of oil is 2 seconds' worth; a 3-count is 3 seconds' worth, and so on. You can also approximate a teaspoon or so of oil per second.
Popcorn better snack than meal
Is popcorn a good source of fiber? I often have it for supper. As a child it was my ambition to eat all the popcorn I wanted.
Popcorn is a good but not great source of fiber at 1.2 grams per cup. The recommended daily fiber intake is 25 to 30 grams. Popcorn contains almost no vitamins and minerals, though, so it is best eaten as a snack rather than as supper.
Coleslaw has Dutch origins
Where did the name "coleslaw" originate? I know there are a variety of slaws, but I was wondering how coleslaw got its name.
Coleslaw, not cold slaw though it is served cold, comes from the Dutch "koolsla." "Kool" is Dutch for cabbage and "sla" an abbreviated word meaning salad. Coleslaw is shredded cabbage mixed with mayonnaise and other ingredients. Though there's no cold slaw, there's a hot slaw that's often served on barbecue sandwiches and hot dogs.
Greek yogurt substitute
Many healthful recipes now call for Greek yogurt. I live in a small town. If we have Greek yogurt at the grocery store it costs so much money. Is there a method to get the same consistency of the Greek yogurt from its more affordable counterparts?
Greek yogurt's characteristic thickness comes from having been strained, so that much of the liquid drains out and what's left behind is super-thick and creamy.
If you can't find Greek yogurt at the store, drain regular yogurt in cheesecloth (or with a dish towel or coffee filter) for a few hours or overnight in the refrigerator until it reaches the consistency you're looking for.
Creating indirect heat
When a recipe calls for "grilling over indirect heat," what does this mean?
Grilling over indirect heat is a great way to cook thick cuts of meat on the grill — thick steaks, chicken thighs or anything that won't cook through before the outside scorches.
If you're using a charcoal grill, there are a few ways to do this depending on what you're trying to cook. If you're going for a two-level fire to sear and then finish steaks, bank the coals primarily to one side; if you're trying to cook a whole chicken, arrange the coals in an O-shaped ring around the outside, and so on. If you're using a gas grill, leave a couple of the burners off.