Food blogging for Scratchpad, a blog by Good Eggs (the Bay Area’s go-to for absurdly fresh grocery delivery), since 2018.
Knives 101: Sharpen Your Kitchen Skills
Published Dec. 20, 2018
People tend to take kitchen knives for granted. But every knife, from the shape of the blade to the weight of the handle, is designed for a unique purpose. Whether you’re whipping up breakfast for the kids before sending them off to school or settling in for Sunday dinner, having the right tool for the job makes it easier to cook tasty food quickly.
Fortunately, you don’t have to buy an entire knife set to slice, chop, and pare. With these four essential blades and a couple of tools for maintaining them, you can tackle any recipe and make sure your knives will stand the test of time.
An Easier, Tastier Dinner Starts with the Right Oil
Published Feb. 20, 2019
When it comes to oil, most of us reach for canola or olive, which have earned their place as kitchen standbys. Canola oil is a pantry staple because of its neutral flavor and versatility. Olive oil’s health benefits are widely celebrated, and its flavor can be mild and buttery or packed with nutty and floral notes. But if you want to consistently get the proper cook on your food or put the finishing touch on a dish, there are many other nutritious oils that will delight your taste buds.
The most important thing to know when it comes to choosing oil is that there are two main types: cooking and finishing. Since various oils are derived from different sources — like grapeseed, coconut, or sesame seed — they contain different minerals, enzymes, and fats, which make them better suited to different applications. Cooking oils tend to be more neutral and and can withstand heat, whereas finishing oils pack a flavorful punch perfect for drizzling, but are too delicate to be cooked with.
Using Vinegar to Brighten and Balance Dishes
Published May 2, 2019
When you think of vinegar, salad dressing is the first thing that comes to mind, but there are many more uses for this tart ingredient. As chef Samin Nosrat explains in her book Salt, Fat, Acid, Heat, acidity is essential to cooking because it balances and heightens other flavors. Just think of a refreshingly sour lemonade or the umami and tang in a bite of balsamic glazed beets. Neither would taste as complex and delicious without acidity to complement the sweetness.
Just as there are countless recipes that could benefit from a dash of vinegar, there are countless types of vinegar to choose from. Some are so tart they’ll pucker your mouth, some are sweet, and some even have that funky, old-cellar smell that, at first whiff, might seem unappetizing (until you reduce them over pork chops). But before we dive into vinegar pairings, let’s take a closer look at this age-old condiment.
Why Kids Should Play With Their Food
Published July 25, 2019
All of us have those foods that we detested when we were little. Whether it was broccoli, mushrooms, fish, or some other adult fare, it seemed like poison to us at the time. But it makes sense. A kid’s palate isn’t developed enough to like bitter or pungent foods because, in the wild, those foods are usually dangerous. For kids, every flavor is magnified, which is why they like the starchy and sweet stuff that is generally pretty bland (and no fun for parents).
Many parents won’t accept the fact that kids are picky eaters, plain and simple. They expect their kids to eat adult foods, which they learn to hate. Or, they’ll cook a whole separate meal which doubles the time spent in the kitchen.
Instead, why not meet your kids in the middle? Encourage them to play with their food, learn about it, and (hopefully) learn to love it! Here’s how…
Around the World in 8 Sauces
Published Feb. 25, 2020
A good sauce — whether it comes together in minutes, hours, or even days — can make a dish pop, transforming pantry staples into a tasty feast, or leftovers into an easy-fancy meal. Sauces are so important that classic French kitchens even have a chef (called the “saucier”) committed entirely to preparing them. But unless you’re a professional chef, who has the time to make enchilada sauce after work or whip up an aioli between school and soccer practice?
Thankfully, the Good Eggs Kitchen is here to help. You can’t hurry the nuanced flavors of a Penang curry or rush the subtle warmth of an authentic mole. That’s why we do all sautéing, reducing, and emulsifying to make delicious, ready-to-eat sauces that give you a head start on dinner. And they’re sauces you can trust — Good Eggs Kitchen products meet the same strict Food Standards as every other product in our Marketplace.
Here are some go-to sauces from around the world (plus a few more favorites) along with ideas for using them up so not a drop goes to waste.
All About Spring Alliums
April 29, 2021
When most people think of spring in the Bay Area, they picture green hills splashed with the burnt orange of California poppies and purple seas of lupine. When I think of spring, a different kind of flower comes to mind — the whimsical lollipop puffs of onion blossoms or the delicate bell-shaped blooms of wild ramps.
I think of alliums.
For chefs, spring is allium season. It’s the time of year that the humble onion family shines. It’s when farmers tramp into the kitchen with muddy boots carrying boxes upon boxes of green garlic, spring onion, and other vernal vegetables.
While garlic, onions, and shallots are the workhorses of the kitchen year-round, spring showers and sunshine bring lesser-known alliums to the table. And after months of heavy winter cooking, the allium family’s sharp, grassy flavors are more than welcome.
Despite their bold flavors, alliums typically get lost in braises, sauces, and soups. That’s why we made this guide: to give you tips on how to let these flavorful alliums shine in your everyday cooking.
