Anything can cause neck pain – you might sleep on your neck in a funny way or spend a lot of time holding the phone on your shoulder. You may not realize how useful your neck is until you can’t move it, like when the guy standing next to you asks a question, and answering … Read more
Weight-Training Jargon Weight training certainly has its fair share of confusing jargon. You don’t need to be fluent in the language spoken at bodybuilding competitions and physiology conferences, but to design an effective workout, you need to know the basics to better understand your coach or training materials. In the following list, the main strength … Read more
Common Weight-Training Injuries Accidents happen, even to careful weightlifters. So, here’s an introductory guide to weight training injuries in case you hit one. When you strain or stretch a muscle, you are actually stretching or rupturing the tendon, the tough rope-like tissue at the end of the muscle where the muscle contracts and attaches to … Read more
Check how to make Sushi Rice You might think rice is rice, but making sushi rice requires a special touch (and many steps!). Since rice is an important part of any sushi dish, don’t give up on making sushi rice. Special sushi tools: rice cooker, sushi beater, sushi tub Preparation time: about 1 1/2 hours … Read more
How to Julienne and Cube Vegetables A recipe that invites you to prepare the vegetables may ask you to chop them or cut them into cubes. Don’t let the French accent intimidate you: Julienne vegetable is as simple as it is attractive, and if you can julienne vegetable, dicing is a breeze. Julienning the Vegetables … Read more
Ten Low-Calorie Cooking Techniques If losing weight is your goal for the new year, dieting doesn’t necessarily mean eating bad food. You can reformulate standard cooking methods to make them low in fat and low in calories, and some foods can be used as substitutes, making them great and healthy for others. Every cook concerned … Read more
How to Chop and Mince Chopping food means using a chef’s knife to cut it into pieces. These pieces don’t have to be perfectly homogeneous, but the recipe will often tell you if you need to chop something fine, coarse, or somewhere in between. Another word for chopping something very fine is chop. You will … Read more
How to Cook in Liquid Roasting and simmering both involve long, slow cooking of the liquid. The main difference is that in cooking, foods lie in a few inches of liquid, not completely submerged, so they cook and steam at the same time. The fermentation process involves immersing the ingredients in a liquid and simmering … Read more
How to Slice and Pare Fruits and Vegetables Recipes containing fruits and vegetables often ask you to cut or peel them. For example, to create an all-American apple pie, you first have to peel the apple and then slice it. Cutting fruits and vegetables Slicing is the most common and most important knife task. There … Read more
When to Use Oil or Butter for Sautéing When you sauté something, even in a non-stick pan, you need to use some type of fat. But which one – butter or oil? Each of them is best suited for different types of distortion: When cooking over a very high heat, use oil, which is less … Read more