Parchment Paper – The Kitchen Essential You Shouldn’t Skip

Many bakers and cooks can’t imagine baking without parchment paper. This simple yet incredibly useful helper has become a standard in almost every kitchen — for good reason. Why is it so handy and how should you use it?

What is parchment paper?

Parchment paper (also called baking paper) is silicone-coated, heat-resistant, and non-stick. It’s designed to keep food from sticking to trays or pans while promoting even baking. Unlike plain paper or foil, parchment paper tolerates oven heat without burning or melting.

Key benefits of parchment paper

1. Prevents sticking: Its main job. Cookies, bread, vegetables, or meat won’t weld to the tray, so lifting off is easy and breakage is reduced.

2. Easier cleanup: It catches drips and fat, leaving the tray almost spotless. When you’re done, simply discard the sheet — less scrubbing.

3. Lighter cooking: Reduces the need to grease trays with butter or oil.

4. Versatile: Beyond baking, it’s great for storing food, freezing, and even simple cake decorating. Roll it into a cone to pipe fillings or glaze.

Practical tips

• Cut to fit: Let the paper cover the base of the tray; leave a small overhang so you can lift bakes out easily.

• Paper instead of a lid: When roasting vegetables or fish “en papillote,” parchment paper is an excellent alternative to foil.

• Splatter shield: For dishes that tend to splatter, line the lower rack or protect the oven floor with a sheet of parchment.

• Create dividers: Use strips to section a tray, keeping different cookies or veggies separate if they need different bake times.

Parchment paper is a small but mighty ally that saves time and effort when cooking and cleaning. If it’s not yet part of your routine, give it a try — you’ll feel the difference.

What is steaming? (+ benefits and tips)

Steaming is a cooking method where food is cooked using hot steam created by boiling water. The food is placed in a container (a steamer) above the boiling pot, so it doesn’t come into direct contact with water. The heat of the steam gently surrounds the food, cooking it quickly and evenly while preserving most of its nutrients, color, and texture.

Benefits of Steaming

Preserves nutrients: Unlike boiling, where vitamins and minerals can leach into the water, steaming retains most nutrients, especially vitamins B and C.

Intensifies flavor: Food keeps its natural taste, as it isn’t diluted by water.

Vivid colors and firm texture: Vegetables remain bright and crisp rather than becoming mushy.

Healthy preparation: No added fats or oils are needed, making it ideal for light and diet-friendly meals.

Simplicity and efficiency: Steaming is straightforward and requires minimal supervision. Cooking in a steamer is quick, saving both energy and time.

Foods Suitable for Steaming

• Vegetables: Broccoli, cauliflower, carrots, asparagus, green beans, potatoes, corn, Brussels sprouts.

• Fish and seafood: Fish (salmon, trout), shellfish, and shrimp stay moist and tender.

• Chicken and poultry: Lean cuts of chicken become soft and juicy when steamed.

• Rice and grains: Steamed rice is fluffy and non-sticky.

• Dumplings (dim sum): A classic example where steaming gives dumplings their signature soft, chewy texture.

Steaming Equipment

• Classic steamer: A pot with a steaming basket (metal or bamboo) placed above boiling water.

• Bamboo steamer: Perfect for Asian dishes like dumplings or fish. Bamboo absorbs excess condensation, preventing water drops from falling back onto the food.

• Electric steamer: A stand-alone appliance that automatically steams food, often with a timer.

• Collapsible steam basket: A flexible basket that can fit into almost any pot.

Tips for Perfect Steaming

1. Proper water level: Add enough water so it won’t evaporate during cooking, but make sure it doesn’t touch the food basket.

2. Don’t overcrowd the steamer: Leave enough space for steam to circulate and cook everything evenly.

3. Keep covered: Always cook with the lid on to trap heat and steam.

4. Add flavor: Place herbs, lemon slices, or garlic in the boiling water for extra aroma.

5. Avoid overcooking: Steamed food cooks faster than boiled food. Check regularly for doneness to keep food crisp and flavorful.

Steaming is a versatile and simple technique for preparing healthy, tasty, and colorful meals. Try adding it to your everyday cooking—especially with vegetables or fish—and you’ll notice the difference in taste and texture.

Who’s the Real Winner on Your Plate?

#duel: Bulgur vs. Couscous – Who Wins on Your Plate?

If you’ve ever wandered through the dry goods aisle and paused in front of two mysterious-looking bags – bulgur and couscous – you’re not alone. Both are popular in recipes, healthy, versatile, and quick to prepare. But are they really that similar? Which is better for salads? Which works best for hot dishes? And which “behaves” better on your spoon?

Two bowls – one with couscous, one with bulgur – sitting on a kitchen counter, ready for comparison.

It’s time for a #duel: bulgur vs. couscous!

Bulgur = precooked, cracked wheat with a pleasantly chewy texture.
Couscous = tiny, rolled pasta grains.

Both cook quickly, but are used in slightly different dishes.
One is more “grainy”, the other more “fluffy”.

What is Bulgur?

Bulgur is made from whole wheat grains that have been cooked, dried, and cracked. It has a mild, nutty flavour and keeps a nice bite even after cooking. It’s the star of dishes like tabbouleh, and a great addition to stews, warm-cold bowls, and stuffed vegetables.

➕ Pros

• Retains more fibre and nutrients than refined products.

• Has a low glycaemic index (good for those watching their blood sugar).

• Holds its texture in warm-cold dishes – doesn’t turn mushy.

➖ Cons

• Takes slightly longer to prepare than couscous.

• Sometimes mistaken for buckwheat – but it’s not the same thing.

What is Couscous?

Couscous isn’t actually a grain – it’s tiny pasta made from semolina wheat. In North African cuisine, it’s a staple, often served under vegetable stew or with lamb. It can even be sweet!

➕ Pros

• Ready in 5 minutes (just pour over boiling water).

• Neutral flavour that pairs well with spices and toppings.

• Great for quick lunches or as a side.

➖ Cons

• Lower in fibre and nutrients compared to bulgur.

• Can overcook quickly if too much water is added.

Key Differences

Feature	Bulgur	Couscous
Origin	Cooked & cracked wheat	Pasta from semolina wheat
Texture	Grainy, slightly chewy	Soft, fluffy
Cooking time	Boil 10–12 min or soak	Steep in hot water (5 min)
Uses	Salads, bowls, sides, stuffing	Salads, sides, sweet dishes
Flavour	Nutty, full-bodied	Mild, neutral

When to Use Which?

• For a refreshing salad → Bulgur, because it holds its texture.

• For a quick side dish → Couscous, because it’s instant.

• For a warm-cold veggie and feta bowl → Bulgur wins.

• For an exotic touch with cinnamon, dried fruit & honey → Couscous makes a lovely dessert.

Can You Substitute One for the Other?

Yes – in some recipes. But note: texture and flavour will be different. If the dish relies on a grainy structure (like stuffed tomatoes), stick to bulgur. If you need a fast base for a veggie sauce, couscous is perfect.

If you love structure, fullness, and something to chew on – keep bulgur on speed dial. If you’re more about quick action and fluffy bites – couscous should have a place in your pantry.

In the kitchen, there are no strict rules – just great combinations. And if you’re unsure today? Give both a try. This #duel might just reveal your new pantry superstar.

How many grams in 1tablespoon?

In baking, exact quantities matter. When you don’t have a scale, cups, tablespoons and teaspoons can save the day—if you know their gram equivalents.

How many grams are in cups? (metric)

Use this metric cup chart for quick kitchen conversions. All values assume level measures with common pantry ingredients. Cup sizes here: ¼ cup = 60 ml, ⅓ cup = 80 ml, ½ cup = 120 ml, 1 cup = 240 ml.

Ingredient	¼ cup 60 ml	⅓ cup 80 ml	½ cup 120 ml	1 cup 240 ml
Flour	44 g	59 g	83 g	165 g
Granulated sugar	53 g	80 g	120 g	223 g
Powdered sugar, cocoa, chocolate powder	34 g	43 g	67 g	106 g
Cornmeal / Semolina	48 g	65 g	96 g	180 g

How many grams in 1 teaspoon and 1 tablespoon?

For spoons we use 1 tsp = 5 ml and 1 tbsp = 15 ml. The table below lists level measures.

Ingredient	1 tsp 5 ml	1 tbsp 15 ml
Flour	10 g	30 g
Granulated sugar or salt	6 g	20 g
Cornstarch	9 g	20 g
Ground nuts	6 g	17 g
Powdered sugar	3 g	10 g
Baking powder	4 g	8 g
Breadcrumbs	6 g	18 g
Semolina (wheat)	6 g	16 g
Butter or margarine	16 g	36 g
Sour cream	11 g	22 g
Rice	8 g	22 g
Mayonnaise	15 g	40 g
Tomato paste or mustard	8 g	16 g
Fresh chopped herbs	3 g	6 g
Oil / water / milk / cream	4 ml	12 ml

Note: A tablespoon measures volume (15 ml) while grams measure weight. Treat these as quick references—brand, packing and humidity can shift real-world results by a few percent.

FAQ

Is a tablespoon 15 grams?
No—tablespoon is 15 ml. Only water-like liquids are ~15 g per tablespoon.

Which tablespoon is this?
Metric tablespoon (15 ml). US tablespoon is 14.79 ml—close enough for everyday cooking.

Do these replace a kitchen scale?
For casual cooking, yes. For precision baking (macarons, meringue), use a scale.

💡 Save this chart for your next cooking or baking session. For Slovenian readers, you can find the original version here.

Blanching: Keep the Color, Freshness, Texture, and Nutrients

Blanching is one of the most useful kitchen techniques every home cook should know. This simple process helps preserve the vibrant color, crisp texture, and nutrients of vegetables while preparing them for further use. In this article, I’ll explain exactly how to blanch properly, why it’s so beneficial, and give you a few ideas on where you can use blanched vegetables.

What Is Blanching?

Blanching is a cooking process where ingredients (usually vegetables) are briefly boiled in water, then immediately plunged into ice water to stop the cooking process. This method preserves color, texture, and nutrients, makes peeling easier, and prepares vegetables for freezing.

How to Blanch Vegetables – Step by Step

1. Prepare your ingredients: Wash and cut vegetables into even pieces so they cook evenly.

2. Prepare the water: Bring a large pot of salted water to a boil (about 1 tablespoon of salt per liter/quart of water).

3. Blanch: Drop the vegetables into the boiling water and cook briefly – usually 1–5 minutes, depending on the type of vegetable.

4. Cool quickly: Immediately transfer the vegetables into a large bowl of ice water to stop the cooking process.

5. Drain: Remove the vegetables from the ice water, drain well, and use as desired.

Why Is Blanching So Beneficial?

• Keeps colors bright: Perfect for greens like beans, broccoli, or peas.

• Preserves crisp texture: Prevents vegetables from becoming mushy.

• Retains nutrients: Short cooking times reduce nutrient loss.

• Easier peeling: Ideal for tomatoes or almonds.

• Freezer-friendly: Blanched vegetables freeze well without losing quality.

Which Vegetables Can Be Blanched?

Almost all vegetables benefit from blanching, including:

• Green beans

• Broccoli

• Peas

• Spinach

• Cauliflower

• Tomatoes (for peeling)

• Carrots

Ways to Use Blanched Vegetables

• Salads: Add vibrant color and a crisp bite to cold salads.

• Freezing: Store for months without sacrificing quality.

• Quick meals: Heat in a pan or toss with pasta for a fast side dish.

• Meal prep: Use as a base for soups, sauces, or stews.

Pro Tips

• Don’t overcook: Keep vegetables slightly firm and crisp.

• Use lots of ice: The ice bath should be very cold to stop cooking instantly.

• Salt the water: This enhances natural flavors and helps preserve color.

Blanching is a simple yet powerful cooking technique you can use in any kitchen. Whether you’re making a salad, freezing vegetables, or prepping them for another dish, blanching will help you keep their color, texture, and flavor intact. Try it once, and you’ll see the difference!

Thermomix TM7 — The Pot That Outcooks Aunt Micka (and Never Nagging)

 Thermomix TM7: what this new kitchen robot can do — and why everyone’s talking about it

A machine that chops onions, cooks soup, kneads dough, sautés onions, and practically says, “sit back, I’ve got this.” There’s a waiting list that can stretch to months, and the price tag is €1,549. Miracle, or madness?

I dug in so you don’t have to — here’s what Thermomix TM7 really is, and why some people already call it the “Godfather of the Kitchen.”

What does this thing actually do?

In plain English: everything except laying the table and doing the dishes.

• Chops onions, carrots, garlic, nuts — no tears.

• Mixes & kneads dough for bread, pizza, pancakes — and keeps the counter clean.

• Cooks soups, risottos, stews, sauces, rice — without you babysitting the pot.

• Whips: egg whites, whipped cream, mayo — no stand mixer needed.

• Steams: fish, veg, dumplings — all in one tower.

• Makes ice cream, jam, smoothies, melts chocolate — even warms sourdough starter.

• New in TM7: “open cooking” — you can cook without the lid, so it actually browns/sautés.

If you did this with separate gadgets, you’d need a food processor, pot, scale, mixer, steamer — and probably a grandma to check your timing.

Guided cooking that feels like YouTube (without swiping)

There’s a big touchscreen with step-by-step recipes. Through Cookidoo® you get 100,000+ recipes laid out so clearly you’ll cook like a pro — even if your default dinner is “eggs on toast.”

Buying one isn’t like buying a toaster

Demand is wild. It’s sold through reps only, so you book a demo, get your questions answered, and then… wait. Meanwhile, you’ll daydream about your first Thermomix bolognese.

Should you get it?

• Yes, if you cook daily and hate a sinkful of gear, sticky counters, and five gadgets for one dinner.

• Maybe not, if your happy place is spaghetti + ketchup.
  Owners say the same thing: “Once you use it, you can’t imagine cooking without it.”

About the price

When I first saw it, I thought: “That’s washing-machine money.” Then I read what it does… and now I’m thinking: maybe. Worst case, it looks great on the counter while I say, “Chef Blažek 2.0, you’re cooking today.”

What’s in the box

• Base unit with motor & blades

• Mixing bowl

• Varoma (steaming attachment)

• Measuring cup, lid, spatula, butterfly whisk

• Access to Cookidoo® (first 3 months included)

Where to see it

Curious? Visit an official Vorwerk representative. They’ll demo it, cook something, and tell you when yours can start cooking.

This is not just a pot. It’s a kitchen assistant with a PhD. If it washed dishes, it’d be perfect — but every genius has a flaw. 😄
Would you want one at home? Tell me below. ⬇