Merve

This is Merve from the JarKitchen Team. I am a freelance content specialist, and I like cooking different recipes in my free time. During the pandemic, I have had plenty of time to practice my cooking skills and cooking turned out to be a hobby for me.

lacto fermented hot sauce

Lacto Fermented Hot Sauce, the Hottest New Craze!

Lacto Fermented Hot Sauce, the Hottest New Craze!

lacto fermented peppers

Hands down, hot sauce is the most versatile condiment on the face of planet Earth. Now, some people, in an attempt to spice up their food, spend $5+ on hot sauce without knowing that they can make the cheaper and better sauce at home. But then there are some people like us who don’t only enjoy eating, but also cooking – from scratch! So, do you want to make the hot sauce at home that doesn’t taste like a bottle of vinegar? Then read on to discover how to make the lacto fermented hot sauce, the hottest new craze in the kitchen. Let’s get started!

What are Lacto Fermented Peppers?

Lacto fermented peppers are peppers that undergo the lacto-fermentation process, where bacteria break down the natural sugar in foods to create lactic acid. Laco fermentation has nothing to do with milk! Instead, the word ‘Lacto’ comes from a preservative lactic acid. Lactic acid is the key ingredient for pickling and fermenting ordinary peppers into hot sauce (i.e. think Kimchi or Sauerkraut). For all the health-conscious beings out there, the bacteria that help create lactic acid is ‘good’ bacteria like Lactobacilli, which is amazing for gut health.

More HEAT from JarKitchen

Peppers are must-have condiments year round. No matter what you are making, peppers lend their delicious flavors to everything, and they taste better when fermented!

Editor’s note: As you read, you may notice slight differences in the fermentation process, based on the recipe. But always keep in mind, the actual lacto-fermentation process doesn’t change; it still takes about a month to do it. It’s only the process and ingredients that vary. So, let’s dive in!

How to Make Fermented Hot Peppers

You can easily make fermented hot peppers at home by following these steps:

The Lacto Fermentation Process:

Step one is to prepare the ingredients to ferment. Next, you flavor them up. Lastly, you actually ferment them.

Ingredients to Ferment

  • Hot peppers – 200 gm
  • Fresh, drinkable water – 400gm
  • Lactic fermentation juice (organic and raw sauerkraut); a splash
  • Sea salt – 18 gm

fermented hot peppers

Preparation to Ferment

  • Sterilize your fermentation equipment, including the jar, lid, and weights.
  • Wash your pepper, remove its stems, and cut julienne or slice.
  • Add all the ingredients in your jar, cover the lid and shake it like crazy for two minutes.
  • Remove the lid of your jar and place your fermentation weight in the jar to submerge the peppers in the liquid.
  • Ferment for about a month.

Ingredients to Flavor them Up

  • Sweet peppers – 1 kg
  • Fresh, drinkable water – 1 liter
  • Sea salt – 45 gm
  • Seasoning – cumin, cayenne, peeled garlic, sliced onion, cilantro/parsley, etc.

Fermenting Your Hot Peppers

  • Dissolve 45gm of salt in 1 liter of filtered water and set that aside.
  • Wash your peppers, remove the stems, and cut the peppers into strips or cubes.
  • For extra flavor, add a teaspoon of seasonings to the bottom of your jar. Fill it with peppers until it is about halfway full. Add in a little more seasonings. Fill the leftover space in the mason jar with chopped peppers, leaving about one to two inches of room.
  • Pour the saltwater over the peppers and seasonings until they are completely submerged.
  • To keep the peppers immersed in the brine, weigh them down if required. Cover the jar with an airtight lid.
  • Culture at room temperature (preferably 60-70F or 15C) until you receive your desired flavor. If you’re using a tight lid, burp once a day to relieve the pressure.
  • Cover the jar securely and keep it in the refrigerator when the peppers are done.

Fermented Hot Peppers Go Great With Anything!

Lacto fermented peppers go well with any raw salad that includes bell peppers. You can make a taco salad, a fresh salsa, or even a sour gazpacho with them. Moreover, fermented hot peppers are great in a grain or bean salad. You can throw them to a bowl of beans and even top cooked Italian or other sausages with them. And, if you’re a true pepper fan, you can eat them directly from the jar. Here is what you will have to do to add that salty, tangy, savory flavor.

But the best has yet to come – that’s lacto fermented hot sauce and fermented habanero hot sauce!

Lacto Fermented Hot Sauce

Lacto-fermented hot sauce is basically the result of putting your peppers through the lacto-fermentation process.

lacto fermented hot sauce

How to Make Lacto-Fermented Hot Sauce?

There are two basic requirements to making the best Lacto-fermented hot sauce: patience and the correct peppers. Now, the ‘patience’ part is pretty self-explanatory, but the jalapenos and Serrano you find at the supermarket aren’t the ‘correct peppers.’ Why is that so?

Use Fresh Organic Hot Peppers

Organic, fresh-from-the-ground peppers covered with natural bacteria are not in the grocery store’s best interests. They degrade faster and cost more this way, so they’re usually waxed instead.

The best option is to enter your nearest farmer’s market to choose peppers for your Lacto-fermented hot sauce. Local peppers are preferred since they do not travel as far, and the beneficial bacteria do not perish in transportation. However, if you don’t have access to a farmers’ market, your best bet is to produce your own peppers.

Okay, enough talking; let’s jump on the recipe to make the best Lacto-fermented hot sauce you have ever tasted!

Ingredients

  • Fresh harvested, organic hot peppers – 1kg
  • Fresh, drinkable water – 2 liter
  • Sea salt; 3% of the total quantity of peppers and water
  • Lactic fermentation juice (organic and raw sauerkraut) if not already fermented

Equipment

Fermentation crock. If you don’t have one readily available, you can use a wide-mouthed jar. But you will need to find weights that fit inside the jar to keep the peppers submerged in the brine.

Preparation

  • Wash your peppers and remove their stems. Fill your crock or jar 3/4 full with the washed peppers.
  • Pour the water over the peppers while pressing them with one clean hand until the peppers are fully submerged in the liquid. Ensure you’re not using treated water (the chlorine doesn’t help much with fermentation).
  • Calculate 3% of the entire mass (in this case, 90g), measure, and add that amount of sea salt to the fermentation. It will ultimately reach equilibrium, but feel free to stir it up a little with your hand until it does.
  • Add a dab of raw-fermented brine (from sauerkraut or a previous batch of hot sauce). This will act as a starter and ensure the success of your fermentation. You can omit fermentation juice if you don’t have it at home; if your peppers are of good quality, they should contain a sufficient quantity of lactobacilli to start up the process.
  • Use the weights in your crock to uniformly press the (nearly) submerged peppers down. The peppers should be completely submerged in brine after 24 hours. The salt and compression from the weights tear down their structure a little, allowing them to release any water they were holding, increasing the amount of brine produced.
  • Cover the lid and leave it at room temperature for about a month to get a nice, acidic Lacto-fermented hot sauce. You can achieve a satisfactory result in less time, but the longer it ferments, the sourer it becomes. Check it once a week, scraping any white molds that appear on the brine’s surface with a spoon.
  • Puree with a blender until smooth, then strain if desired. You can save the leftovers from the straining process and dehydrate and ground them into a delectable fermented chili powder.

Fermented Habanero Hot Sauce

If you are up for a spicy kick to your salads and nachos, you have to try this fermented habanero hot sauce. This sauce is made from the hottest peppers among the culinary peppers; this sauce is fruity, floral, sweet, and bursting with spice.

fermented habanero hot sauce

How to Make Fermented Habanero Hot Sauce

Here are the things you will need to make fermented habanero hot sauce at home:

Ingredients for Fermented Habanero Hot Sauce

  • Habanero peppers – 1/2 pound
  • Roughly chopped carrots – 3 medium-sized
  • Roughly chopped onion – 3 medium-sized
  • Garlic – 2 cloves
  • Olive oil – 1 teaspoon
  • White vinegar – 1 cup
  • Salt – 2 tablespoons

Preparation of Fermented Habanero Hot Sauce

  • Remove the stalks from the habanero peppers and roughly chop them. Place them in a blender and puree until smooth.
  • Take some mason jars, boil (sterilize) them, and cool them for ten minutes to kill the bacteria. Make a pepper mash using a pepper-to-salt ratio of 30:1. Store the mash in Mason jars for a month of fermentation.
  • Preheat the oven to 200 degrees C (4000 degrees Fahrenheit). Drizzle oil over your carrots, onions, and garlic and place them in a foil pack on the baking sheet.
  • Roast the veggies until tender, about 40 minutes in a preheated oven. Puree the mixture in a food processor.
  • In a mixing dish, combine the habanero mash, veggie mix, and vinegar; set aside for at least one week or a month if you can to allow flavors to blend.

Fermented Hot Peppers

If you find whole peppers a little too hot to handle, you can always ferment them. Fermenting hot peppers makes them milder and more flavorful. Moreover, fermented hot peppers are excellent to help with digestive issues and, needless to say, they make your food taste incredible.

Conclusion

A good, homemade Lacto-fermented hot sauce elevates many dishes by adding flavor, heat, and zing. It may turn drab food into fab, and it can even raise a dish on the verge of excellence into the Monica Geller category.

And there, some people thought the hot sauce was nothing more than something they slather on a taco at their favorite Mexican joints. So, if you belong to the list of persons who aren’t taking advantage of this incredible sauce to its full potential, try these popular and not-so-common methods of making fermented and Lacto-fermented sauces and peppers to spice up your dinner!

keto friendly starbucks drinks

Keto Friendly Starbucks Drinks & Other Low Carb Options

Keto Friendly Starbucks Drinks & Other Low Carb Options

keto friendly starbucks drinks

One of the hardest parts of staying the course with a low carb or keto diet is having readily available options to choose from. Without low carb or keto options handy, you’ll likely end up “cheating” and eating something you shouldn’t. Many restaurants have tailored their menus to offer more of a variety for dieting consumers, but some haven’t. If you deep dive however, you’re almost guaranteed to find keto options anywhere. As popular as Starbucks is, it’s helpful to know what options are available (since there’s a Starbucks on every corner it seems!). Here are some keto friendly Starbucks drinks and other low carb options to choose from.

Keto Friendly Starbucks Coffee

First, you should know that all coffee is keto friendly. Coffee doesn’t have any calories, and without calories it’s impossible to have carbohydrates (or proteins or fats for that matter). So drinking a cup of coffee has an absolutely neutral effect on keto: it won’t help you (beyond curbing your appetite), nor will it hurt you and take you of ketosis.

Espresso

A shot of espresso, similar to coffee, is keto neutral. It doesn’t have a positive or negative effect either way; instead, it’s like you’re not even consuming anything. You can enhance your espresso or coffee so that it encourages keto, by adding healthy fats.

Boost Ketosis With Butter or Bulletproof MCT Oil

If you want to make your coffee even more keto friendly, request a packet of butter from Starbucks. The added fats will help assure your liver continues to convert fats for energy which is the sole objective of the ketogenic diet. You can also add Bulletproof’s C8 MCT (multi-chain triglycerides) Oil which helps accelerate fat loss and fuel brain power:


Bulletproof Brain Octane C8 MCT Oil, 16 Ounces, Keto Supplement

Cold Brew or Iced Coffee

Cold brewed coffee at Starbucks is slow-steeped in cold water for 20 hours. Nitro brew and iced coffee are similar in that they have zero calories. Feel free to add a sugar free sweetener to the mix, more on that below.

Oat & Nut Milk Lattes

Lattes are just steamed milk and espresso. Like other drinks, swap out the dairy milk to avoid the lactose and reduce calories, and instead use almond milk or oat milk.

Keto Friendly Starbucks Drinks

There are numerous coffee based drinks you can get a Starbucks that remain keto friendly. For example, you can get an oat milk latte (which doesn’t have the lactose sugar associated with regular milk). And in exchange for regular syrup, you can opt to use stevia instead. Cancel out the whipped cream, and you end up with a keto friendly Starbucks drink.

keto friendly starbucks coffee

Low Carb “Skinny” Mocha

You can get a “skinny” mocha at Starbucks that comes with a reduced sugar chocolate syrup, offering only 1g of sugar per pump. While sugar is strictly prohibited on keto, you can incorporate this 1-2g of sugar toward your daily total carbohydrate intake. Swap out regular milk for oat or almond milk to reduce the amount of lactose (sugar from dairy) that comes in the drink.

Low Carb Caramel Macchiato at Starbucks

One of the most popular drinks at Starbucks is a caramel macchiato. This recipe consists of 1 shot of espresso, 1 cup of 2% milk, 1 tablespoon of Starbucks vanilla syrup, and caramel syrup. You can swap out the regular vanilla syrup used in the recipe with sugar free vanilla, and opt out of the caramel drizzle on top. Instead, you can use a sugar-free caramel drizzle, but it might require you to carry it with you in your car 😉

Torani Sugar Free Syrup, Classic Caramel, 25.4 Oz, Pack of 4

Use Sugar Free Sweeteners

There are numerous ways to get the same flavorful Starbucks drinks you know and love, without all the sugar. Simply add one of these to the mix to for a keto friendly Starbucks drink.

  • Stevia or monk fruit instead of sugar
  • Opt out of whip cream, syrup drizzles, etc.

Any Type of Starbucks Tea

Tea is definitely a great keto friendly option at starbucks.

  • Emperors Cloud and Mist Green Tea
  • Jade Citrus Mint Green Tea
  • Mint Majesty Herbal Tea
  • Passion Tango Herbal Tea
  • Peach Tranquility Herbal Tea
  • Royal English Breakfast Tea
  • Earl Grey Brewed Tea
  • Joy (Seasonal)
  • Organic Chai Tea
  • Youthberry White Tea

Other Keto Options at Starbucks

If you don’t feel like a keto friendly drink, you can opt to eat other keto options at Starbucks instead. There are many keto friendly foods available, both in the cooling case and at the counter, including:

  • String Cheese
  • Nut Bars
  • Packs of Nuts
  • Siggi’s Yogurt
  • Horizon Milk (avoid the Chocolate one)

Just remember, as a rule of thumb: if it doesn’t have sugar or carbs, it’s probably a good keto option!

keto options at starbucks

Stay the Course with Keto Friendly Drinks & Food

As previously mentioned, having available options is the best way to stay the course on keto. The keto diet can be tough, and you must be relentless to succeed. Having a sweet, sugar-free treat at Starbucks (or a regular keto friendly treat) is a great way to stay the course. Keep in mind these “principles” of keto and you will do just fine with keto friendly Starbucks drinks and coffee:

  • Use Stevia or Monk Fruit instead of sugar
  • Opt for sugar-free syrup, if it’s still available
  • Use your own sugar free syrup instead
  • Replace dairy milk with oat milk or nut milk to reduce lactose intake
  • All teas and coffee, provided you don’t add anything to them, are keto friendly Starbucks drinks.

We hope we’ll help you enjoy your sugar-free caffeine jolt! 🙂

easy low carb meals

Easy Low Carb Meals – Delicious & Healthy Options!

Easy Low Carb Meals – Delicious & Healthy Options!

easy low carb meals

Half the battle to eating low carb is knowing what to eat. We at the JarKitchen are passionate about food and health, and so we put together this article to help you achieve (and enjoy) easy low carb meals. Without delay, here is what we came up with for low carb breakfast, lunch, and dinner ideas!

Low Carb Breakfast Meals

Breakfast is definitely the easiest meal to prepare as low carb. Because it’s the first meal of the day, it’s easy to be disciplined. For that reason it’s the most important meal of the day, because starting your day out right will help you keep momentum into lunch and dinner. A quick, low carb breakfast meal is what you can consider an atomic habit; something simple that has powerful effects on other habits in your life.

Here are some of our favorite low carb breakfast foods to mix and and match:

    • Eggs – a delicious source of high quality fats and proteins to get your day started. Cook them any way you please.
    • Breakfast meats – bacon, sausage, Canadian bacon, ground turkey and ground beef are great additional options.
    • Avocado – the healthy fats in avocado can give you the energy boost you need if you’re eating low carb.
    • Cheese – cheese adds flavor to just about anything. The most ketogenic friendly cheese is parmesan cheese, which is absolutely delicious when melted. We also love provolone, mozzarella and Havarti.

Benefits of Low Carb, High Protein Breakfast Meals

Eating a high protein, low carb meal will not increase blood sugar levels, which means you won’t have any insulin in your blood. When you have low insulin levels, it becomes easier for the body to burn skeletal fat, in turn helping you lose weight. Lower insulin levels also reduce your appetite.

Additional Reading from JarKitchen: Is Keto Healthy?

Low Carb Lunchbox Ideas

We always believe that the discipline in dieting or healthy low carb eating comes in the grocery aisle. If you don’t buy something unhealthy, you won’t have unhealthy food to eat in your kitchen. Without unhealthy food, it’s easy to eat healthy and not be tempted. Also, peparing your food is how you can stay further disciplined. So if you pack a healthy low carb lunchbox, you’ll be in a position to maintain the momentum you gained from a low carb breakfast meal. Here are some ideas for you.

The Simplest Low Carb Lunch

  • Salmon, Tuna, or Sardines
  • String cheese
  • Apple
  • Kefir Yogurt

Although an apple has carbs, it doesn’t have many. It’s also a low-glycemic carb, which means it has less of an impact on your blood sugar and insulin levels (vs. eating something like a Twinkie). Also, Kefir yogurt has probiotics in it which has been shown to help with weight loss because it’s good for overall gut health. The calcium in yogurt also enhances weight loss, according to a popular 2005 study.

Simple Low Carb Lunches to Go

If you don’t feel like packing a lunch of eating leftovers, you can always grab low carb lunches on the go. Some great options include:

Chipotle

Chipotle is a great place to have a low carb meal for a few reasons. First off, it’s incredibly tasty. Secondly is that if you’re eating low carb, having some sodium in your diet is imperative to having a smooth experience. For some, Chipotle is “salty”, but if you’re eating low carb, it’s a great way to gt the sodium you need.

Jimmy John’s

Believe it or not, Jimmy John’s is a great way to get a simple low carb lunch to go with lettuce wraps. Instead of bread, you can opt to have your sandwich fillings wrapped in lettuce, so you can completely eliminate carbs. While Jimmy John’s isn’t the healthiest of foods (i.e. processed lunch meat), you can pack in a bunch of vegetables like lettuce and tomatoes to make it a good low carb lunch when you’re on the go.

Chicken or Salmon Salad

Wherever you’re working, you likely have access to Uber Eats or some other food delivery service. Choosing a chicken salad eliminates the headache of having to pack a lunch with ingredients from the store. A chicken or salmon salad is a great low carb lunch to go, even if it’s from a place like McDonald’s.

Preparing extra servings of any low carb dinner meals is a great way to have handy leftovers for your low carb lunchbox ideas. Remember, the more low carb food you have available, the easier it will be to stick to your diet.

Low Carb Dinner Meals

Ah, dinner. This is where you make or break a solid full day of low carb eating. It can be tempting to stack on carbs at dinner, especially if you just worked out or try to get a workout the following morning. However, it can be demoralizing to eat low carb all day, only to fail at night. Again, if you don’t buy the groceries, you can’t cook the high-carb meal. But here are some recipes for low carb dinner meals we thoroughly enjoy.

Lemon Pepper Salmon & Broccoli

Arguably the easiest low carb meal you can come up with. Here is how we like to prepare it:

  • Wild caught sockeye or, if you can get your hands on the more delicious, fattier type, Atlantic Salmon (try to avoid farm raised fish)
  • Spray the pan with a zero-calorie avocado or olive oil spray, to avoid unnecessary calories.
  • Add 1 tablespoon of extra virgin olive oil (EVOO) on top and on the bottom (skin) of the salmon.
  • Sprinkle lemon pepper, oregano, and sea salt on the skin, as generously as you’d like.
  • Add similar seasoning to the top of the salmon, but don’t over due it!
  • Slice up an organic lemon, and lay down the slices on top of the salmon.
  • Chop brocoli into bit sized pieces and spray with your zero calorie olive oil or avocado oil, adding salt and black pepper to taste.
  • Bake on 400 degrees for 12-15 minutes, until the salmon is firm.

If you want your broccoli more “raw”, add it after the salmon has been in the oven for a few minutes, so it doesn’t get soggy at that temperature for that time.

Asian Beef & (Miracle) Noodles

Another great and easy low carb meal is beef strips and miracle noodles. Miracle noodles, also known as “Shirataki” noodles, are made from tofu. They have an amazing texture when done right, so be sure to follow our directions!

Preparing the Beef

As with fish, we prefer organic beef, preferably grass fed and finished if you can find it. Sirloin works best, or you can buy beef strips for stew (though the meat is a little tougher). Pad the beef so remove any excess moisture, use one tablespoon of olive oil and rub the beef, then generously add black pepper, sea salt, garlic salt and sweet paprika. Let it sit for about 10 minutes.

Preparing the Noodles

Miracle noodles have a really weird smell, so be prepared. We like to open the pack, put it in a strainer and rinse them under cold water to remove the smell. Then, wrap the noodles in a few paper towels and press them down, absorbing water. Miracle noodles come ready to eat, they just need heated up, so by removing any access fluids, it will preserve the seasoning you put in the pan.

Cooking Everything

Add some non-stick, zero calorie spray to a pan with a touch of olive oil for extra heat, and place the fire on high. After 2 minutes, drop the beef into the pan so it sizzles. Cook until seared on one side, then flip. When you flip it, add the noodles, along with the following items on top:

  • 1 scoop of peanut butter
  • Chopped scallions to taste
  • Low sodium soy sauce
  • Siracha or red chili sauce
  • Fresh minced ginger
  • Fresh minced garlic
  • Fresh minced cilantro

Mix it up in a noodle pan until everything is blended together, but only after the uncooked side of the beef has had an opportunity to cook. Cook everything on high heat and never let it sit.

Finish with some bean sprouts, crushed peanuts, fresh scallions as you wish, siracha sauce, cilantro and a lime.

#1 Tip to Easy Low Carb Meals

We cannot iterate this enough – the easiest way to maintain the course with easy low carb meals is to buy the ingredients! The discipline is not in the kitchen, but in the grocery aisle. The more healthy ingredients you have on hand, the easier it will be to eat low carb. If you don’t buy it, you can’t eat it! It’s a simple as that.

foods that start with k

Foods That Start With K: 25 Delicious Foods For You

Foods That Start With K: 25 Delicious Foods For You

foods that start with k

Welcome to JarKitchen.com where our readers meet the best foods ever. Our series titled “foods that start with” has taken so much attention that we have decided on continuing this series with the letter K. In this article, we will be talking about foods that start with K. Hopefully, you will be following us up to the end. If you have any letter suggestions like foods that start with K, you can notify us in the comments. Please enjoy this article while sipping your coffee and follow us till the end.

1. Kalakukko

We wanted to start our list with this intriguing food from Finnish cuisine. Kalakukko is the traditional food of a regional area in Finland. When I took a look at the image of kalakukko it reminded me of “bread kebab” my mom cooked when I was a child. But, kalakukko’s color and ingredients are totally different from what I imagined. The dark brownish color actually comes from the rye flour that they use to make the bread. Although they still add wheat flour to easily mold it, the majority of the dough is made of rye flour.

Like other Finnish cuisines, it takes a long time to bake kalakukko to make sure that the ingredients are well-cooked. Interestingly, the kalakukko consists of three different types of meat: fish, pork, and red meat. I am wondering what is the motivation for them to mix these three types into one bread. The outcome looks so delicious that you can see the moistness of the meat from the outside.

2. Kamaboko

You will be seeing a lot of Japanese foods on this list and kamaboko is the first one. If you are familiar with the anime “Naruto”, you probably have seen kamaboko before. As an irreplaceable part of Japanese ramen, kamaboko is the general name for all types of fish cakes. The main ingredient for kamaboko is surimi which is the processed version of fish in the form of white paste. Since this is a unique Japanese food, there is not an exact English translation but, we can call it fish paste since this is the basis of it.

Kamaboko is not the main dish but an ingredient or snack. Depending on your preference, you can eat it cold or grilled. There are different types of kamaboko but I will be mentioning the most popular one. Red Kamaboko is the most famous one although its outer layer is pink and the inside is white. You can see red kamaboko in ramen, udon or soba. The second most popular one is Naruto kamaboko that gives its name to the anime character Naruto. Although it has the same colors as red kamaboko, what makes naruto kamaboko is its swirling pink designs and ragged edges. This is also a popular choice for ramen or other soups.

3. Karaage

There is a common fallacy about karaage, especially by foreigners. Until searching for the details about karaage, I was thinking of karaage only as “deep-fried chicken” from Japanese cuisine. However, karaage turned out to be a word used for any kind of deep-fried e-meat. But, that doesn’t change the fact that the deep-fried chicken version is the most popular one. Before cooking the meat, they usually cover it with potato or corn starch or flour to make the crispy effect.

During my stay in Japan, karaage was my life-saver thanks to its affordability and good taste. Thanks to these qualities, you can find them wherever you go in Japan. In my opinion, I would easily spend my life only eating karaage in Japan. You can consume karaage as the main dish or combine it with steamed rice.

4. Kare Raisu

In our previous article, we have talked about Indian curry. Kare raisu is the Japanese curry rice that has a totally different taste than the usual curry. When we translate it into English, it means “curry and rice”. In other words, Japanese curry does not only consist of curry but rice as well. The curry flavor we use for Indian curry is in the texture of powder while we use curry roux for Japanese curry.

So long as you have the curry roux itself, you don’t have to be in Japan to try kare raisu. You can find curry roux in 4-tablet packages and use only one of them when you cook curry. For the ingredients, it will depend on your preference but meat, potato, and carrot are the main ingredients. I have eaten both pork and chicken curry version of kare raisu before. In my opinion, to balance the sweet taste of the carrot and potato with the meat and curry roux, pork meat has played a better role than chicken. The main reason why this meal is combined with rice is that Japanese people consume any food with rice, even breakfasts. You will feel the creamy taste of the curry when you mix it with your steamed rice with only one taste.

5. Karnıyarık

Our next food is from my own origins: one of the most favorable dishes of Turkish cuisine, karnıyarık. It takes its name from the shape of the eggplant whose body is split into two and stuffed with a mixture. “Karnıyarık” means “the one with a cracked stomach” and this is literally what this dish looks like. Eggplant and minced meat have an essential place in Turkish cuisine and this dish is one of them.

By grilling the eggplants on the pan for a few minutes with the oil, you will get them softer and split their interior into two by taking out the soft part. After that, you will be stuffing that part with the mixture of onion, pepper, minced meat, tomato, tomato, and pepper paste, and some seasonings. Once you finish filling all eggplants you can add tomato and pepper on them if you prefer and put them in the oven until the eggplants start cracking. There is a lot of Turkish food that can be cooked with the same ingredients like musakka, imam bayıldı, or Ali Nazik. Hopefully, we will be mentioning them in our following articles as well.

6. Katsudon

This will be the 4th Japanese food out of the six on this list but I can assure you that it is so delicious. Katsudon is a combination of tonkatsu (pork cutlet) and donburi (rice bowl). “Katsu” means the process of pounding the meat before cooking while “don” refers to the fact that this is a bowl dish. There will always be rice at the bottom of the bowl and you can put the meat on it after you cook the meat with the omelet. You can add scallions to it to complete your bowl.

In Japan, there is a common belief that eating “katsudon” will bring success along with it. This is because “katsu” is a synonym with the word “achieving” in Japanese. That is why many students eat katsudon before taking important exams or detectives eating katsudon before catching the culprit. Those are all superstitions but you should taste this amazing bowl dish once in a lifetime.

7. Kebab (or Kebap)

As one of the most famous Middle Eastern dishes, kebab is a general name that we use for any type of grilled meat. In Turkish cuisine, any type of meat that is cooked by using a skewer is known as kebab. You will get the traditional shish kebab by lining small cubes of meat on a skewer and grilling it. In Turkey, there are different variations of kebabs like Adana, Urfa, shish, Iskender depending on the region or the type of grilling of the kebab.

When we think of kebabs as Turkish people, the first thing coming to mind is Adana kebab because Adana is the region that is famous for its kebabs. What makes Adana kebab special is the spiciness of the meat. In a usual Adana kebab plate, there will be grilled tomato and peppers along with the Adana kebab, bulghur pilaf, and yogurt. If you think you may have an issue with the spicy foods, we highly recommend you try Urfa kebab which is the not spicy version.

8. Kettle Corn

As a genius discovery for the food sector, kettle corn is the embodiment of oxymorons. While it is supposed to be usual popcorn when you wait for corn to pop, you can turn it into a dessert by adding some sugar and caramel. You may wonder why they use “kettle” to define this food. It is because they have used iron kettles for the first time to make kettle corns.

The key to the best kettle corn is not adding sugar after you make sure that one of the kernels pop and the pan is hot enough. In this way, you will not feel the rough surfaces of the sugar while eating because it will melt along with the heat. At this point, you can prefer using caramelized sugar to add the caramel taste into your kettle corn as well.

9. Khachapuri

Being a traditional dish from Georgia, khachapuri is actually the name of the cheese that people use to cook this food. Judging from the outer appearance, khachapuri is very similar to the Turkish pitas that are filled with ingredients like cheese, meat, or vegetables. By giving the oval-like shape to the dough and making clear edges like the ones in pizza, there will be a space in the middle. They generally use egg, khachapuri cheese, and seasonings to make the filling for that area.

When the outer layer of the dough gets its crusty texture, the dish is ready to serve. It is better to dip the bread part of khachapuri in the filling of cheese and egg and eat it. The best way to enjoy your khachapuri is to eat it with your bare hands. You should feel the warmth of the bread and fill your mouth with a whole piece of that.

10. Kiampong

Here is a combination of two cuisines for you. As part of Chinese and Philipino cuisines, kiampong is a type of rice casserole. The texture of the rice is pretty similar to the Turkish pilaf where the rice sticks to each other. The biggest difference, however, is that rice is not the only main ingredient. What makes this food interesting is the usage of pork belly, Chinese sausages, shiitake mushrooms, and the vegetables of your preference. By ordering kiampong at a restaurant in the Philippines, you can complete your one meal thanks to the mixture of carbohydrates, proteins, and oils in it. Since I get used to eating rice without any other ingredients (even salt), kiampong looks a little messy to me, but it wouldn’t hurt to give it a try when I have the chance.

11. Kimbap (or Gimbap)

Once you take a look at the image of kimbap, you may ask yourself “Isn’t this sushi?”. As a person who had a chance to taste both kimbap and sushi, I can assure you that these two are totally different from each other considering the fillings and the rice. While cooking rice for sushi, they usually soak it with rice vinegar while they use sweeter and sesame oil for kimbap. Besides, I have never seen a street food seller where I can buy sushi that I can eat with my bare hands. During my visit to South Korea, I bought a lot of street food including kimbap and I could eat it with my bare hands while walking because I didn’t have to dip it in anything.

Other than this difference, they usually don’t use raw meat to make kimbap. The main ingredients for the filling could be only vegetables, tuna, fish egg, cheese, kimchi, or pork cutlet. Comparing kimbap to sushi, I can say that kimbap’s portions are bigger especially if you get it as street food. While you need soy sauce to sweeten the rice of sushi, you can already complete that step while preparing the rice of kimbap. There is no need to say this but both of them were pretty delicious for me. But if I were a beginner, I would start with kimbap since it doesn’t consist of raw meat and switch to sushi.

12. Kimchi

Being the king of fermented vegetables, kimchi is one of the best Korean cuisines for me. Although the main ingredient for the kimchi is napa cabbage, people are using Korean radish to make it. The fermentation process of kimchi takes longer than you imagine. After cutting the cabbage and salting it, you need to add water that will be enough to cover the whole cabbage. Once the 1-2 waiting process is over, you need to rinse the cabbage and spend the waiting time preparing the paste for kimchi. Shrimp paste, fish sauce, garlic, sugar, and ginger are the essential ingredients for the spice paste.

Once you mix all the ingredients, you can add your cabbages and mix them with the paste as well. After that, you will be waiting for 1 to 5 days for your cabbage to get fermented. Eventually, you will be getting the sweet-sour taste. If you believe in yourself about the spices, you are free to add more spices to the mixture before the fermentation process. I have seen many dishes where kimchi is either a side dish or one of the ingredients.

13. King Crab

As its name states, king crab is the biggest harvestable crab type with its average 24 pounds weight. What makes it special is the weight and the rareness of it. According to some sources, there are only four stocks from there you can get king crab. As a result, the price of king crab is pretty expensive. Because of its exclusiveness, there are markets only selling king crab’s legs by shattering the crab into pieces. In this way, it would be possible for anyone to afford at least some part of it.

With its high protein supply, king crab could be one of the best meat types for your body. Rich in omega-3 fatty acids, king crab will definitely lead you to a healthier lifestyle through a proper diet.

14. Kit Kat

Taking its name from a political club called “Kit-Cat Club” in London, Kit Kat is probably one of the most well-known chocolate brands in history. The most popular Kit Kat version is those having 4 fingers in it. It may not be right to call Kit Kas chocolate since it is basically a wafer bar that is covered with chocolate. What makes Kit Kat so special is the variations in the appearance and the ingredients of Kit Kat.

What took Kit Kat one step forward is probably the involvement of Japan in the chocolate business. Although the general image of Kit Kat is the ones with red packages, I ate more than 6 different versions of Kit Kat during my stay in Japan: Sakura, orange, cherry, sake, yuzu, lemon. According to the latest updates, there are more than 300 versions of Kit Kat only in Japan. Most of them take their places on the shelves during special occasions or definite seasons. Each of them has a unique taste differing from the others. Japan’s Kit Kat’s fame has reached up to such a point that you can actually order them online in any other country.

15. Kobe Beef

After King Crab, here is another exclusive food for you. Unfortunately, I cannot tell you about my personal experiences with this Japanese beef because I couldn’t afford it during my stay in Japan. 1 pound of Kobe Beef almost costs 110$ and we will be telling you why it is that expensive. Kobe beef takes its name from the Kobe region in Hyogo prefecture because the cattle are grown in this area.

What gives Kobe beef its exclusive taste is the way they raise the cattle. To promote the appetite of the cows, they first give beers to the cattle. After that, they massage cattle daily, sometimes by using sake. And, this provides the meat get smoother and softer. Lastly, as you can guess, they make the cattle listen to classical music to let them relax and regains their appetite. Considering the time and effort that they spend on raising those cows, the price is somehow reasonable. Like with any other exclusive food, there are many fake Kobe beef sellers. If you really want to eat the real one, you need to spend some money on it.

16. Korean Barbecue

As one of the best gifts of Korean cuisine, Korean barbecue is the best excuse for gathering together with friends. Imagine a portable stove in the middle of the seat that you have taken. When it comes to Asian barbecue restaurants, they are usually working with the self-catering service. They will be bringing the meats you ordered and you will be starting to cook them by yourself in the oven.

For the Korean barbecue, tenderloin or the sirloin part of the beef are mostly preferred. As can be seen in other meats, marination is the most essential part of the barbecue. By mixing ginger, scallions, sesame oil, sugar, garlic, pepper, and soy sauce, the marination of the meat becomes ready. After the marination, they will directly bring your meat to the table and you can take the start. Since the tenderloins or sirloins are usually thinly but lengthwise sliced, it gets harder to eat them with nibbles. For this reason, there are always special scissors at the table to cut the longer part of the meat. If you ever watch any Korean drama, you will definitely come across a character cutting their meat with scissors.

17. Kransekake

Just by looking at the elegant images of this cake, you will grasp that kransekake is a special occasion cake. As a common tradition in Denmark and Norway, kransekake is for celebrations like Christmas or weddings. There is an alternative name for this cake as well: the wreath cake. Considering the outer appearance, it would not be a surprise to rename this cake as a wreath cake thanks to its many layers. Usually, there will be around 18 cookies that stand on each other with the help of white icing.

The most interesting thing about this cake is that it is totally gluten-free! If you have a gluten allergy, you can enjoy this cake or you can revise the recipe for another cake. All ingredients are egg whites, sugar, and almond. What is most important is to bring almond into the texture of flour. After mixing all ingredients, your dough will be ready to rest for the night. The next day, you can bake your cake and lay them on top of each other to create your own tower.

18. Kugel

Like Kransekake, Kugel is a type of food for religious occasions like Jewish holidays. The name kugel refers to the round shape of the casserole dish. Basically, kugel is a type of casserole made by egg noodles. Although the first known kugels are made from wheat and flour, they started using egg noodles and sweet ingredients for the following recipes.

The most interesting part is the other ingredients for the recipe. Generally, they use egg noodles, cottage cheese, sugar, cinnamon (if you prefer), milk, and vanilla. In my opinion, casseroles usually taste salty but kugel is not supposed to taste salty with those ingredients. Besides, baking egg noodles in the oven is a totally different approach for using egg noodles. As in any other casserole recipes, the cook is free of determining the ingredients by his/her preference so that he/she can make it sweet, savor, or salty.

19. Kung Pao Chicken

This time we are moving to Chinese cuisine with its one of the most well-known dishes. When we translate Kung Pao directly into English, it becomes “Palace Guardian” because the food is named after the Sichuan province governor. As for its gastronomical meaning, Kun Pao chicken is a stir-fried chicken type that takes attention with its sauce. Like other Chinese dishes, Kung Pao chicken is probably best when you order it from the restaurant itself not cook by yourself. This is because many ingredients will cost you more than the delivery itself.

After cutting your chicken meat into cubes, you need to marinate them with baking soda, corn starch, and vinegar. While the marination process continues, you can spend the remaining time preparing the sauce. There are 6 main items to complete your sauce: dark soy sauce, Chinese black vinegar (or balsamic vinegar), chicken broth or water, hoisin sauce (or bean paste), light soy, and Chinese wine. When you are ready, you can mix the sauce with chickens and start frying. Other than this sauce, another essential part of Kung Pao chicken is Sichuan pepper and Welsh onions. If I am not mistaken, I have eaten Kung Pao chicken once, but I cannot recall its taste.

20. Kurnik

We wanted to finish our list with special food from Russia. Like kugel, Kurnik has surprised me in another way. While I was hoping it to be sweet from the outer appearance, it turned out to be totally different. Chicken, rice, eggs, mushrooms are the main ingredients for this Russian chicken pie or Kurnik recipe. They frequently serve this food during holidays, especially Easter. Kurnik’s design and the ingredients may differ from one family to the next. It can be made with two crusts or only one; some recipes use blini-like pancakes to separate the layers of ingredients. The most interesting thing about Kurnik is that they also serve it at wedding ceremonies. By preparing two different Kurnik for bride and groom, they try to reflect different sides of them. By designing the outer crust of the Kurnik with people’s figures, they try to represent the power of the groom while they use flower decorations for the bride’s Kurnik to represent her beauty. This is probably the best time for me to see food representing the character of the person.

Bonus! The last food to start with k: Kefir

Before finishing this article, I wanted to add one of my favorite drinks to this list before finishing. Kefir is the number one solution when it comes to relieving bowel problems. Its content is between buttermilk and yogurt, and you need kefir yeast to prepare kefir at home. You get kefir in the desired consistency by adding a certain amount of kefir yeast to the milk and keeping this mixture at 20 degrees. Because of its smell, most people don’t prefer drinking kefir. Therefore, some milk brands try to produce kefir made with fruits to take the attention of the people. By the way, you don’t have to use kefir only as a beverage. Besides this, you can also cook delicious foods such as smoothies, cakes, pancakes, and pastries by using kefir. Although we suggest kefir as a healthy drink, everything should have a limit even if they are healthy. The amount of kefir an adult should consume should not exceed one glass a day. My suggestion is to start with the kefirs including fruits and switch to natural ones. In this way, you will be getting used to the taste slowly as I did.

Final Thoughts on Foods That Start With K

While finishing another pleasant article titled “foods that start with K”, I must admit I have put much emphasis on Asian cuisine, especially Japanese ones. Hoping that you have learned different things from our article “Foods that start with K”, we will be continuing our series with different letters by mentioning different cuisines. Finding foods that start with K was not challenging at all but, this doesn’t mean that it was easy writing about foods that start with K. Trying to pick the best and the most interesting food names for you, I tried to reflect my own ideas about the foods that start with K as well.

In case you think of foods that start with K from your own country, please leave a comment down below so that we can also learn from you. Following this article titled foods that start with K, we will be talking about the foods that start with V. Hopefully, we will be bringing interesting content for our next article as well.

20 Foods That Start With I From All Over the World

20 Foods That Start With I From All Over The World

Chocolate ice cream with peanut sprinkles on them, third food on our list of foods that start with I

Welcome to Jarkitchen.com, where we broaden your horizon more and more with each article. I must say that I really enjoy writing these series. In this article, you will be learning 20 foods that start with I. Like the previous one, I didn’t have any trouble in finding 20 foods that start with N thanks to the abundance of the world cuisine. Because there will be examples from Turkish cuisine as well, we hope that you will enjoy reading this article.

Foods That Start With I

1. Icaco

As a tropic fruit, icaco is also known as coco plum. If you are in the American continent or Western Africa, you may have a chance to taste this fruit in its original birthplace. When I took a look at the image of icaco, it reminded me of the damson plum with its shape and color. Icaco is a plum-like fruit that grows better when the icaco tree is closer to the sea. In other words, its taste will get more neutral when the icaco tree is away from the sea. Like other fruits, there are many benefits of icaco as well.

Being the first of foods that start with I and a fruit that is rich in vitamin A, C, and K, icaco is a source of nourishment for you. You are free to consume it raw, but we will be giving some suggestions for you. Plum types like icaco become very delicious when you use them for jam, jellies, and compote. Besides vitamins, you will be getting the necessary potassium and calcium for your body as well. If you ask me, I would prefer adding some icaco to make compote considering that it will be refreshing during hot weather.

2. Iceberg Lettuce

Here is a food whose name sounded very surprising to me when I saw it first at the bazaar. Although it was very surprising for me, I never looked up why they used the word “iceberg” for lettuce. The fact is that when the first shipment of iceberg lettuce started, Californian farmers were using heaps of crushed ice to cover the lettuces. For this reason, we started to know this lettuce as “iceberg lettuce”. In Turkish cuisine, there are many ways to use iceberg lettuce but, I love eating it with “çiğ köfte”. Iceberg lettuce has a more crispy texture if we compare it to the usual lettuces. For this reason, it has a good use for salads.

If you are thinking of going on a diet, you should think of adding iceberg lettuce to your diet list thanks to its low calorie. Besides, iceberg lettuce has many benefits for your health thanks to the fact that it is packed with Vitamin K. It is also a good supporter for your eye health but I am not sure if it can heal my nearsighted eyes.

3. Ice cream

With the upcoming hot weather, icecreams have started to take their place at the markets and in our refrigerators. Depending on the ingredients that you use on it, ice cream could be either healthy or harmful to your body. Basically, you need to use fruits, aroma, milk to make ice cream but the ingredients will differ depending on the ice cream type. Usually, ice cream melts easily when you expose it to heat because it is usually served frozen and the texture is weak.

Most of you must have heard about it but there is this special Turkish ice cream that is resistant to quick melting. If you have ever seen a video of a man extending an ice cream as if it is gum, that is the special Turkish ice cream. Turkish ice cream is also called “dondurma” which means ice cream in Turkish. What makes it different from other icecreams is the fact that there is salep and mastic in it. Salep is some kind of powder while mastic is a type of resin. Besides, for the best quality, the owner should use goat milk to make dondurma. Otherwise, the taste, the flexibility, and the refreshing feeling of the ice cream will definitely change. It is also one of the most famous foods that start with I.

4. Ice cream Cake

There is no need to explain but, ice cream cake is a type of cake that you make with ice cream. As you can guess, you need to consume this cake while it is cold. Depending on your choice, you can make this cake without cooking anything but making an ice cream base. Or, you can cook the basement and cover it with the icecream. Ice cream cake doesn’t have remarkable popularity in Europe or Asia but it is very popular in America.

One of the main reasons why ice cream cake got so popular in the USA is that there is no need for you to use an oven to make it. So long as you have a freezer and a countertop stove, you can easily make this delicious cake. Although the most popular ice cream cake type is the one with chocolate, there are many other delicious recipes. For instance, you can make your own ice cream cake by using Oreos, banana pudding, snickers, or kit kat. It is up to your imagination to cook the best ice cream cake.

5. Iced Tea (or Ice Tea)

As the product of popular culture, ice tea has become our saviors during summer. Like most other drinks, the founder of ice tea probably discovered it by adding ice into the tea. However, I don’t recommend you doing this with a regular tea. It is not like ice coffee, it will definitely taste worse than anything you have ever drunk. When we refer to ice tea, it usually means the ones with ice, but it is not necessary for an ice tea to have ice in it. So long as you can drink it while it is cool, it is an ice tea.

Since the demand for ice tea has been increasing each year, there have been different canned ice tea products coming out. By using syrup, sugar, or sweeteners, the manufacturer tries to make ice tea taste better with the tea extract in it. During my stay in Japan, I even tried iced tea that included alcohol in it. Its taste was pretty funny but you should give it a try.

6. Ichiju-sansai

If I talk about food, there will always be samples from Japanese cuisine as well. Ichiju-sansai is not the name of the food, but the name of the serving style. When we translate it into English, ichiju-sansai means “one soup, three dishes”. There is a term “teishoku set” in Japanese that stands for a set menu. This set is usually created by the idea of ichiju-sansui. So, basically, there will always be soup, pickles, and gohan while the side dishes change depending on the menu. Of course, there are different types of pickles and gohan that you can choose but what I mean is that there will be some type of these without an exception.

If we plan an ichiju-sansai food table, we can arrange it like this: miso soup, pickled daikon, gohan (steamed rice), nikujaga (meat and potato stew), and vegetable tempura (fried vegetables and fish). What makes ichiju-sansai a favorable meal style by the Japanese is that it has a balanced style. While you can get all the necessary nutrition, it becomes nearly impossible for you to get fat with this meal.

7. Idiyappam

Idiyappam look like spaghetti or noodles, but are white in color

Idiyappam is probably the most interesting food on this list for me. I was wondering why any people would think of making flour from rice and turn it into noodles later while they can use wheat flour and make a normal noodle. Considering the less calorie option of rice and its health benefits, I guess it worths trying.

Idiyappam is a South Indian-originated rice noodle and it is usually consumed as the breakfast itself. Thinking about the broadness of Indian cuisine, idiyappam could be a great side dish for curries as well. Surprisingly, there is nothing other than rice flour, salt, and water in idiyappam. After the cooking process, idiyappam takes its brilliant white color and becomes ready to serve. When you think of noodles, you possibly imagine eating them when it is hot but you need to consume idiyappam while it is cold. I can’t help but imagine how it would feel like for the cold rice noodle sliding through my throat.

8. Ikan Bakar

This name may look interesting for you but we are talking about “grilled fish” when we mention ikan bakar. Ikan bakar is a part of Malaysian and Indonesian cuisine that is basically shaped around seafood. What makes ikan bakar’s taste so much different from the other grilled fish type is the process of marinating and the way they grill it.

For the marination part, they use margarine, sweet soy sauce, and coconut oil. I can’t even imagine how it may taste at that point. While grilling the fish, they usually use banana leaves for fish to absorb all the seasonings. Besides, they prefer cooking it on a charcoal fire so that it will taste more delicious.

9. Imagawayaki

As you may guess from its name, imagawayaki is Japanese food, actually, a dessert which I have tried before. If you want to try the original one and don’t like azuki bean paste like me, it may be a great failure for you. Imagawayaki is actually known as a festival dessert while it gets more and more popular lately. Because there are many people who don’t really like the taste of the azuki bean like me, they have started to change the ingredients into curry, vegetable fillings, or vanilla custard. In my opinion, like most Japanese desserts, imagawayaki doesn’t feel like a dessert because of its ingredients.

To get the fluffy texture of imagawayaki, it is important to mix the ingredients very well and use imagawayaki pan. Like pans for pancakes, imagawayaki pans are deeper and they usually have 4 holes to fill in. Other than imagawayaki, there is dorayaki whose ingredients and outer appearance are also similar to imagawayaki. But, imagawayaki is one cake while the latter is made up of two different cakes.

10. Imellety Perunalaatikko

Whenever I saw a food name like this, I immediately think of Scandinavian countries. Indeed, this food is one of the most famous casserole food in Finnish cuisine. Because it requires a long time to cook, imellety perunalaatikko is a Christmas special food. Although the main ingredients are mashed potatoes and wheat flavor, you will be getting a sweet taste after long hours of cooking. The trick is to let it stay around 50 °C and allow starches in potatoes to break down. After long hours of cooking, the taste of the flavor and the starches in the potatoes will turn into a sweet taste and you will enjoy this side dish during your Christmas night.

11. Inarizushi

Inarizushi, one of the foods that start with I looks like rice filled dough pockets.

Have you ever imagined sushi whose rice is hidden inside a pocket? Inarizushi is probably the easiest sushi recipe to make at home because you will not trouble yourself to make it look good. It is not a type of sushi that you eat at restaurants. Because of its easiness, it is a popular konbini food in Japan. You don’t have to use a chopstick so long as you have hands to grasp it. The main ingredient for this sushi is deep-fried tofu pockets that is what we call abura age. Other than that, you only need to have some soy sauce, carrots, shiitake mushrooms, sushi rice, sesame seeds, sugar, etc.

Inarizushi is a popular picnic food because it is easier to cook and eat. Although I spent almost a year in Japan, I never tried inarizushi because I hate eating anything made from tofu. For the next time, I will definitely try eating inarizushi and comment on how it tasted like. Since it is mostly known as konbini (Japanese 7/24 stores), it doesn’t have a good image on my mind but I still will try it when I have a chance.

12. Inasal na Manok

Mostly known as inasal, inasal na manok is a type of grilled chicken of Philippines cuisine. What makes its taste unique is the marination they use for the chicken. By using lemongrass, vinegar, achiote oil, calamansi juice, you can get the unique taste for inasal. While preparing the plate for inasal na manok, they usually combine it with rice, soy sauce, chicken oil, vinegar, and calamansi.

If you have a chance to check the images for inasal na manok, you will be seeing the golden color of the chicken. What gives this color is the annatto-infused oil that they use for brushing the chicken. That oil is also the one that gives the bitter taste of inasal na manok. As a person who mostly eats chicken rather than meat, this recipe could be my favorite if I could find calamansi and annatto oil by any chance.

13. Incaberries

Inca berries are a special type of berries that are indigenous to South Africa. It took attention with its unique appearance, taste, and health benefits. In Spanish, we call Inca berries uvilla, and the name Inca berries derived from the word Inca because they believed that Incas used to eat this fruit. With its sweet-sour taste and yellow outer appearance, Inca berries started to be the new trend in the diet sector. With its high fiber rate, Vitamin C intake, and health benefits like being rich in potassium, Inca berries are a great alternative for other berries.

Like most of the berries, you can consume Inca berries in the dry format with many options. If you like cooking, you put dry Inca berries on your cake, muffin, granola bars, bread, etc. Since Inca berries are like cape gooseberry regarding their amount, it is pretty expensive in my country. If I could see it in any market by chance, I will be trying to bake my cake by using it for the next time.

14. Indian Curry

Indian curry has a orange-yellow color to it, with a powdery texture. It is also one of the foods that start with I.

Although there are varieties of curry like Japanese curry, Bengali curry, Indian curry is the most popular one thanks to its distinct smell and taste. As the country of herbs, what comes to mind first when we say India is their curry. What makes Indian curry’s taste special is the mixture of cumin, ginger, turmeric, and other herbs. Other than these, there are basic ingredients like chicken breast, onion depending on your taste.

During my stay in Japan, I had plenty of chances to eat Indian curry from an Indian chef. Although I am not good at trying different spices, Indian curry has opened a different stage for me. Especially when you combine Indian curry with steamed rice, it tastes so good that you can almost eat your fingers. Or, you can eat it with naan bread by dipping it into the fluid part of the curry. Since you are what you eat, the smell of the curry will not pass for a while if you eat to much or absorb yourself too much to the smell of it while cooking. Still, it will be once in a lifetime experience for you and it worths giving it a try.

15. Infant Formula

We have talked too much about the food for grown-up people. Infant formula is an alternative for baby milk as you can guess. Since human beings’ diet has changed drastically in the last decades, there has been an issue for mothers to get enough milk for their babies. Ideally, a baby needs to get a mother’s milk for 6 months after birth. However, woman’s engagement in work-life has caused them to have less time for their babies. Of course, there are alternatives like preparing the baby’s milk in advance but using infant formula is easy to access for them.

However, there are some points that make the mother feed their babies with infant formula because of their health situation as well. As for the ingredients of the infant formula, it changes depending on the manufacturer. But, they usually use casein, vegetable oil, cow’s milk whey to create the infant formula. Using infant formula is also up to the socioeconomic situation of the families. While poor families tend to breastfeed their children because they cannot afford to get infant formula, middle or upper can easily afford it by refraining from breastfeeding.

16. Inihaw

Here is another Philippines cuisine for you. In Tagalog, “inihaw” is a word to stand for “grilling”. In other words, inihaw is the term for barbecue. When I saw the image of inihaw, it reminded me of Turkish şiş kebab. Like şiş kebab, they use skewers although they call it barbecue. For this barbecue, they usually prefer using pork or chicken meat although we associate barbecue with red meat.

There are different versions of inihaw. While you can cook it by directly putting it on charcoal, you can also add seafood by putting them in a skewer. As in other grilled food, what makes inihaw delicious is the marination itself. They usually use the same things for both marinating and as a dipping sauce: anatto oil and banana ketchup. This mixture is what gave inihaw the orangish color.

17. Instant Ramen

Being one of the foods that start with I, Instant Ramen in this photo is served in a bowl with chopsticks alongside it

This is a food that saved time and money for millions of people since the time it first came out. Just like the usual ramen, instant ramen is also a Japanese product. Instant ramen is also known as instant noodles but this is kind of different from the ones sold in plastic packages. Momofuku Ando found out instant ramen because people had trouble affording restaurant food after World War II. What matters most about making instant ramen is to keep it fresh all the time. There are different types of packaging styles to keep instant ramen. One of them is the ones filmed so that air or water can’t permeate in it. When they use sealed packages, it gives you an option to preheat your noodle as well. In a usual package, they also provide some seasonings along with instant ramen.

Although instant ramens are not a healthy option considering the rate of fat in them, people keep buying them because of the easy access and easy cooking. When I talk about instant ramen, I actually mean the original Nisshin ramen in plastic cups. There are different versions of it because of the popularity. I have had a chance to try curry, vegetables, seafood, and the normal versions and I must admit that all of them were delicious. If you ever have a chance to buy Nisshin’s products, you should try one too!

18. Iodized Salt

It may sound weird to open a separate title for the salt we are using at our tables. But, this salt has an irreplaceable place in our lives and most of you probably don’t have an idea about its benefits and harms. Iodized salt includes iodine that is very beneficial for your health. Iodine deficiency is a serious illness that most people have trouble with. When the human body lacks iodine, it may pave the way to intellectual and developmental issues. Besides, iodized salt is a great toxin remover for your body. Besides, iodine boosts thyroid function and helps your blood functions get regulated.

Although they say that iodized salt takes your body under control, it is possible so long as you keep it in the minimum amount. Especially when you are on diet, your dietitian will not suggest you use iodized salt at all. But, it will be better for your body to use it from time to time. Furthermore, upon excessive consumption, iodized salt may have an effect on those with Goitre disease.

19. Iskender Kebab

Iskender Kebab, served with tomato sauce and turkish yoghurt, looks yummy

I would feel uneasy if I cannot mention Iskender kebab on this list. Although there is this joke saying that Alexander the Great is the founder of Iskender because his name is “Büyük İskender” in Turkish, he is not. The founder of Iskender kebab is Iskender efendi who used to live in the Bursa district in Turkey. When you have heard the word “kebab”, you probably imagine the rotating one. It is actually “tavuk döner” which basically means rotating chicken kebab. In Iskender kebab, the layer consists of cubed cut pitas. On that, the cook puts thinly cut grilled lamb and there will always be yoghurt, one tomato, one pepper, small meatball on the same plate.

After the cook finishes preparing your Iskender, they will bring it to the table and pours tomato sauce on it. Since the plate will be too hot to hold, they will always say “The plate is hot. Please do not touch it”. They will also pour melted butter on your Iskender but it depends on your preference. After all that sauce and pita, there will be too many calories to burn for you. Once you give it a try, you will not regret getting those calories though.

20. Israeli Falafel

Falafel is like the backbone of Israeli cuisine. As the best friend of vegans, falafel is a great option for your light meals. There is a common belief about the birth of falafel. In old times, people in Egypt were looking for an option to eat food at festivals because they cannot consume meat during definite holidays. Since its ingredients are easy to find and it is pretty easy to cook, falafel has become a very popular street food as well.

The irony is that I have never eaten falafel in my life just because I don’t like tahini, and chickpea together. For this reason, it would be hard for me to give an exact explanation about how it tastes but it definitely looks delicious. Combining chickpea, tahini, garlic, cumin, baking soda together is an interesting choice. But, apparently, the outcome is too successful that falafel has become famous worldwide.

Bonus: Ice Pop

Ice pop is one of the foods that start with I

Ice pop, ice lollipop, popsicle, ice block, freezer pop…Have you ever heard of any of these names during your childhood? If you have, you probably had the best childhood ever. I still remember the toothache the popsicle gave me when I was trying to eat one during my preschool times. As you can guess from those alternative names, ice pop is a block of ice that you can easily make even at home. People know this usually as popsicle because popsicle was a brand famous for its ice pops.

For the usual ice cream, they keep whipping the ingredients to prevent them totally freeze while they freeze ice pop passively. In other words, ice pop turns into a solid block because there is no process in between mixing the ingredients and freezing it. If you want to make your own popsicle, you need to blend the fruit of your preference, honey, milk, and some salt and put the mixture into pop molds. Since there won’t be any additives, it will be healthier compared to other ice pops.

Conclusion: About 20 Foods That Start With I

It was a pretty challenging experience for me to write about 20 foods that start with I. While I was writing about these 20 foods that start with I, I found myself heading to the kitchen more than ever. I have tried to sum up this article by mentioning foods from different country’s cuisine so that anybody could come across some food that they haven’t seen before when they check 20 foods that start with I. We will be continuing our “foods that start with” series with the letter K and hope that you will keep following us until our next article.

If you ever think of any other food than the ones in the article “The 20 foods that start with I”, please give us a comment down below and teach us the delicious cuisine of your country. In case you have any other suggestions for the next letter, you can tell us by commenting on this article. I hope that you will enjoy reading about 20 foods that start with I will be as I did.

Foods that start with N

Foods That Start With N – 30 Trips to The Delicious World

Foods That Start With N – 30 Trips to The Delicious World

Chocolate ice cream with peanut sprinkles on them, third food on our list of foods that start with I

Welcome to the world of Food with Jarkitchen.com where you can learn different food names from different countries. In this post, we will be talking about 30 foods that start with N.

1. Napoli Salami

Known as the finest spicy sausage of the southern part of Italy, Napoli Salami is also known as Salame Napoli. Italy got to know this type of salami starting from the end of the 17th century. To get Napoli Salami ready for service, you need to hang it in a room for 7 to 8 days with a well-tight cover. You need to use black pepper, spices, and fresh Italian pork to make a Napoli Salami. People usually use pottery barrels to keep Napoli Salami fresh.

2. Nashi Pear

Have you ever seen that juicy, yellow-green pear on the shelves of the market? It is what we call Nashi Pear. The fact is that Nashi means pear in Japanese. Since this pear was originated from East Asia, there have been different names like Asian pear, Chinese pear. But, the most popular one is Nashi pear as you can see. If you eat 1 nashi pear, you can get the %8-10 of your daily vitamin C intake. You can get the most delicious Nashi pear between March and November.

3. Natillas

We are back in Europe with this delicious taste. Natillas is a product of Spanish cuisine and it is a variety of custard. Here are the main ingredients for you: milk, sugar, vanilla, cinnamon, and egg. It doesn’t seem so hard to make right? “Natillas” is actually a revised Spanish version of “cream”. Since all Spanish-speaking countries are familiar with this tradition, there have been different interpretations for this amazing taste. While some of the natillas look like pudding as in Peru, others look like flan. The cinnamon is for use as a topping but I have to pass that as well because I am a big hater of cinnamon. When I saw the recipe for natillas, it reminded me of Turkish salep.

4. Nøkkelost

Our fourth stop is this delicious cheese from the borders of Norway. First of all, it would be helpful to translate this word into English for you. Nøkkelost means cumin cheese because they use cloves and cumin to create the flavor. Although there is a confusion that nøkkelost resembles the Dutch cheese Nagelkaas, nøkkelost is made from cow’s milk. I am not a big fan of trying different cheese types because most of them stink, this could actually be a better option for me.

5. Naan

We are taking you to West Asia with my favorite Indian food. Most of you might have fallen into the fallacy of thinking that naan is from Indian cuisine but it actually is from Persian cuisine. In Persian, “naan” means bread but it has a different texture compared to usual bread. I have tried the Indian version of naan and it was the thick flatbread. The most delicious type of naan is the cheese-included version for me. Since it is originated mainly from the Middle East, some people might say that it even looks like a pita in Turkish cuisine.

6. Nabemono

Here we come to the kitchen that I am familiar with very well. Nabemono is one of the most popular Japanese dishes for crowded gatherings. Taking its name from Japanese words “nabe” meaning pot and “mono” meaning thing, nabemono basically stands for anything that you cook in the pot. Considering the other cuisines, it looks like a stew but meat is not the main flavor.

There are two types of nabemono; lightly and strongly flavored and these also split up into different parts. Mizutaki is the lightly flavored type of nabemono I have tried when I was in Japan. You basically dip all the vegetables in the boiled water and keep the stove open. And, you can dip the meat in your preference by using chopsticks and eat them immediately. I can admit that because of the concept of “cook and eat by yourself”, eating nabemono was a wonderful experience for me.

7. Nacho

Now, we are getting back to the other side of the globe. From Mexican cuisine, nacho is probably a type of food that most of you are familiar with. The ingredients are pretty simple to collect: a cheese-based sauce that is also known as totopos and heated tortilla chips. Nachos are usually not the main dish but the appetizer because they don’t fulfill the necessary nutrition for your one meal. While you can find tortilla chips in all versions, the toppings are left to your choice. The most popular toppings are black beans, tomato sauces, guacamole, olives, etc. It is up to your imagination to enrich the taste of your nacho.

8. Nantua

Taking its name from the region in France, Nantua is a part of French cuisine. Nantua is a region that is famous for its crayfish and Nantua sauce also has crayfish as the main ingredient. To make this sauce Béchamel sauce methods are used but the type of butter is very essential to the taste itself. For the best experience, it would be better to use crayfish butter for the sauce itself. The main ingredients for Nantua sauce are crayfish butter, cream, crayfish tail, and Béchamel sauce. Pike dumplings (quenelles de Brochet) usually go well with Nantua sauce if you think of cooking the sauce by yourself.

9.Nasi Goreng

As a part of Indonesian cuisine, Nasi goreng is a type of fried rice. Most Asian cuisine has different versions of fried rice. But, Nasi goreng has some unique features. With its aromatic, smoky smell, Nasi goreng will be capturing your hearts. Besides, this rice is budget-friendly because you do not have to cook fresh rice for it. According to the recipes, what makes Nasi goreng more delicious is using leftover rice.

The ingredients are not hard to find either. Leftover rice, egg, some vegetables, sweet soy sauce, and seasonings will be enough. You should cook the egg as separate from the main dish and prepare it as sunny side up. You will be enjoying the best of it when the egg yolk mixes with the rice. Although this is rare in Turkish culture, nasi goreng is a great food to eat for breakfast when it is combined with tomatoes, cucumbers, etc.

10. Natto

Ater one example from Mexican cuisine, we are back to Japanese again. This time I will be talking about the weirdest Japanese cuisine I have ever tried. Natto is a type of food which you can either like or hate totally. Natto is basically a Japanese food that you can make by fermenting soybeans. Along with natto, people usually prefer using soy sauce, karashi mustard, or tare sauce.

The weirdest thing about natto for me is that people prefer eating it for the breakfast along with Gohan (steamed rice). It has that strong smell as if you are eating a stinky cheese that has ripened too much. Considering the long lifespan of Japanese people, eating natto can be one of the reasons thanks to its nutritious ingredient. If you would ask me whether I would eat it for health, it would be a big “no” from me because I am very sensitive to heavy-smelling food. But, I would encourage you to try it anyhow.

11.Navy Bean

It is an interesting way to name a bean as “navy bean” even if it doesn’t have navy blue colors. But still, this bean has a long history about its name. When you see this tiny bean which is smaller compared to regular-sized beans, you may be confused about the relationship between the name of the bean and its shape. In fact, this name was given because the US Navy army has been using this bean in their kitchens since the middle of the 17th century.

During World War II, the navy bean might even become the lifesaver of the US army settled in Queensland because it is a cheap supply and it gave enough nutrition to the marine troops.

12. Nectarine

Nectarine has a soft surface and looks like a small peach, but a harder one.

This fruit will make you question if it is closer to peach or apple. Basically, the nectarine is accepted to be from the peach family but without the fuzzy texture. Compared to peach, nectarine has a firmer texture and they have more aroma. Nectarine’s history dates back to 4000 years ago. It is a common belief that China is the first producer of nectarines. If I have to make a decision between nectarine and peach, I would go with nectarine be my first choice because it is easier to eat. By the way, the nectarine is a great source of Vitamin A and C. For the recipes, I would highly recommend using nectarine for pies, jams, and smoothies. This is one of my favorites on this list of foods that start with N. 

13. Neep

Neep is a Scottish word that stands for turnip (also known as swede in England). For the best experience, you should decide on whether you want to cook frozen or fresh neep. The most tricky part of using the neep is having to peel it. Especially when you want to cook neep out of its season, using frozen neep will help you get all nutrition and it won’t take much of your time either. People usually consume neeps by mashing them like mashed potatoes and serve them with other food.

14. Nen Dzem Fen

When I first came across this name, I thought the word was either Chinese or Vietnamese. It turned out to be a Chinese word to define a specific type of noodle. And, this noodle is a fresh short-hand rolled noodle that actually looks like some type of Turkish cheese. You don’t have to boil them or soak them in the water. Actually, you can directly fry them with other vegetables. I would like to give it a try when I find it because I really love eating fried noodles.

15. Nesselrode

This food sounds like a real person’s name, doesn’t it? Well, it is actually true because the recipe is created by a chef for Count Nesselrode. Apparently, that count was a Russian who is a big fan of eating desserts his chef made especially for him. Eventually, Nesselrode pudding is the one that has become well-known. The recipe comprises cream-improved custard blended in with chestnut purée, sugar-coated organic products, currants, raisins, and maraschino liqueur. Just looking at the ingredients, you can imagine how elegant this recipe could turn out to be.

16. Nettles

Actually, I have a good story with nettles. When I was a child, I fell off the fig tree to the pile of nettles and all my body was swollen. Since that time I have grown some kind of an allergy to nettles. However, this plant is actually very healthy for your body. My mom used to cook nettle soup and force us to eat it. It helps the blood circulation system, alleviates digestion-related disorders, and supports those with diabetes. It is a great source of Vitamin A and Vitamin C.

You may ask why nettles cause irritation on the skin. Because nettle has spicules that cause mechanical irritation. This plant may not be familiar to you but its birthplace is actually Europe. Especially in the East part of Europe, people use nettle as an ingredient to make börek. I have never tried it before and I don’t think I will ever want to try because of my phobia. But, this should not stop you.

17. New York Steak

With its firm and tender texture, here is a slice of mouth-watering meat you won’t regret buying. What makes New York steak special is that it is made from the beef short loin. Basically, the New York steak was known as Kansas City Strip steak but after some changes with the strips, it started to be called New York steak. The biggest difference between these two is that New York steak does not have the bone. For the best experience, it is better to cook New York steak at high temperatures.

18. Nigiri

Nigiri is basically sushi without the seaweed covering. Looks yummy. Is also one of the foods that start with N.

If you are not familiar with the Japanese language or not a sushi gourmet, it is highly possible for you to mistake different sushi types. When I say “sushi”, I am not talking about made-up sushi like California rolls. This sushi comes from the original Japanese sushi recipes. Nigiri sushi stands for sushi that is made from rice and raw fish top. In other words, you don’t have to use seaweed to make it. You only need to cook rice for making sushi, roll them in the elliptical shape, and put the raw meat on it.

During my stay in Japan, I found out that the only topping option for nigiri is not raw meat. There were fried salmon, fried or raw octopus, oily salmon, etc. I still remember the taste of oily salmon in my mouth. It is a must-to-experience food for everyone.

19. Nikujaga

This article has become an area for me to improve my Japanese skills somehow but choosing this food is only a coincidence. As another Japanese dish, nikujaga is a made-up name. While “niku” means “meat”, “Jaga” is the abbreviation for “potato” in Japanese. So, the main ingredients of this dish are stew and potato. Other than these ingredients mirin and soy sauce has a great role in the flavor. While you can cut potatoes in cube shapes, it is best for the meat to be thin sliced so that it can simmer very well.

During my stay in Japan, I went to a restaurant Sukiyaki that basically serves meat-based food. I had a chance to try nikujaga there but the taste was totally different from what I imagined. Mirin has a decisive factor with its sake-like taste. It is definitely different from the usual idea of stew but it still delicious.

20. Nocciola

As you can guess, nocciola is an Italian word. When you look up the dictionary, you will see that nocciola means “hazelnut” in Italian. Because Italy is the second biggest hazelnut producer in the world (The first one is Turkey), it is not surprising that nocciola has taken place in English dictionaries. Italian desserts and snacks made by nocciola are so delicious that words fall for to explain the aroma of that taste.

21. Noodles

This is the food that comprises 70% of an average Asian man. Thanks to its convenience, it is one of the easiest food to make. You need to open a package of noodles and pour hot water on it to eat it. Or, you can maximize the taste by adding it to chicken and mix with vegetables like I usually do. Noodles are probably one of the oldest food in world history. There are people who usually mistake noodles for Japanese ramen. Noodles are only made up of unleavened dough that is cut in the shape of long strips. The main ingredients for noodles resemble pasta but they are totally different from each other. Noodle is one of the ingredients of ramen while ramen is a kind of soup that includes noodles, nori, meat, etc.

22. Nonpareil

If you have ever stopped by a bakery selling cupcakes, you must have definitely seen nonpareil. But, it must be surprising for you to hear that if you don’t know what that word means. Nonpareil is a type of topping used for cakes, muffins, and cupcakes. When we think of toppings for muffins, sprinkles are probably the first thing coming into mind. However, nonpareil is the round-shaped version of sprinkles. In French cuisine, there was a system of categorizing food according to its size. Nonpareil was the word to categorize the smallest food types. For this reason, it is no surprise to use this name for small round dots that are made from sugar.

23. Nopalitos

When there is a speech about cactus, the first country coming into our mind is Mexico. You may ask me why I am telling you this now but cactus is very related to this dish. Nopalito is a dish that is made by using Nopal cactus. Please do not forget to clean the thorns before starting to cook! Surprisingly, the Nopal cactus is something that can be consumed when it is raw as well. Besides, there are many health benefits coming with the regular consumption of this cactus. It is believed to lower blood pressure and cholesterol. I can hear you asking for the recipe already.

Nopal cactus can be used in both nopalitos or nopal salad. For Nopalitos, you need to finely chop nopal cactus pads, add tomatoes, crumbled cheese, and green onion on the top and start mixing those ingredients. If I get to Mexico by any chance, I am definitely going to try this dish. If you are willing to get more information on Nopalitos, you can also check this page as well! 

24. Nori

Here is another Japanese food for you although it is not my favorite. Nori is a dried edible seaweed type. Almost 6% of nori consists of protein. Like other seafood, nori has a distinct smell that makes it harder to eat. However, I have seen people who ate nori like a snack despite that distinct smell. Nori is one of the main ingredients for sushi and onigiri. When you wrap the sushi ingredients with nori, the type of sushi is called “maki”. In Japanese “maku” means wrapping so I assume that this type of sushi is “maki” because they wrap it into nori. As stated before, there are different types of sushi like nigiri and maki. This became the second type of sushi I have mentioned to you.

Depending on the type of ramen you are eating, you can find nori as the ingredient of ramen as well. Because it is really nutritious, Japanese people mostly prefer putting nori in anything they can eat. In my opinion, nori goes best with sushi because sushi balances the distinct smell of nori with seasonings and soy sauce.

25. Normande Sauce

When I saw the name of this sauce first, it reminded me of the Norman conquest. Because this sauce will captivate your hearts with its taste especially if you like mushroom-like me. Normande sauce is also known as Normandy sauce and it is a classic for seafood. The combination for this sauce is interesting because there is fish velouté, mushroom, egg yolk, and cider if you prefer. Especially when you think of pouring this sauce on seafood, it may make you feel awkward but you are not going to believe in the harmony between the food and the sauce.

There are some recipes in which they also prefer putting Normande sauce on shellfish other than usual fish. I haven’t had a chance to taste it so far because it is not a usual recipe that you can see in Turkey. But, I think it will be an interesting experience for me.

26. Nougat

Nougat is mostly used in chocolate bars and cakes. Is chewy and sweet.

Nougat has a familiar taste in Turkish cuisine and it is called “nuga” in Turkish, which makes it one of the foods that start with N in two languages :). Although there are different theories regarding the origin of this delicious snack, nougat was probably first produced in Iran territories. “Nougat” comes from the Latin word”nucatum” meaning nut. The main ingredients of nougat are roasted nuts, honey, whipped white egg part, and sugar. As you can guess, the taste will be too sweet if you overeat it. From the outside, nougat is in between Turkish delight and halva. But, when you eat it, you will be realizing the resemblance between nougat and crunchy bars.

27. Nouvelle Cuisine

As you can see from the keyword, Nouvelle Cuisine is not only about one food but a whole cuisine. In French, nouvelle stands for “new”. In other words, nouvelle cuisine means “new cuisine”. Compared to the sophisticated, high-calorie food of usual French cuisine, nouvelle cuisine has become a breakthrough with its simple, light, and delicate dishes.

Along with the taste of the food, the presentation also matters a lot because they need to get away from the complex recipes. Times spent for the preparation of the ingredients started to be used for the presentation itself. Thanks to its light ingredients, nouvelle cuisine has become helpful for those trying to lose weight as well. Since they paid more attention to the simplicity of the ingredients by stopping using heavy sauces, nouvelle cuisine took the role of dietary cuisine. Each plate has turned into an artwork thanks to the efforts of the chefs who tried to create inventive and simple dishes.

28. Noyaux

We are continuing our series with another French word. Although it sounds like an elegant food, noyaux basically stands for the kernels of some fruits like cherry, peach, plum, and apricot. Then, what makes this kernel so precious that we can call it noyaux? When you google Noyaux, the first image coming out will be Crème de Noyaux that is basically creme liqueur made by fruit kernels. There is a warning that noyaux contains prussic acid that could be potentially dangerous. However, for prussic acid to be fatal for your health, you need to consume more than 10 teaspoons to get poisoned. In other words, you can enjoy your drink without worrying about it. Other than using noyaux for a liqueur, there are people making jam without removing the kernel of the peach.

29. Nugget

Glorious chicken nuggets, they are crisp and golden. Just like how they should be.

As the lifesaver of students, nugget has an important place in our kitchens like pasta. Especially when you get it from the market, it is cheap and ready to cook. Since it is cheaper to get nugget from the market, I wouldn’t suggest you cook it by yourself. If you are insisting on cooking it by yourself here are the ingredients for you: breadcrumbs, chicken breast, egg, flour, black pepper, garlic, vegetable oil. While cooking, you need to cut the chicken breast in the nugget shape and dive it into the mixture of egg water and breadcrumb later. Although I have tried cooking schnitzel before and did a good job, I have never tried cooking nugget. Nugget has always been lazy person food for me. I usually fry them with potatoes and eat them for dinner when I feel too tired to cook. It is also one of the most famous foods that start with N. 

30. Nut Milk

This is a product that gets more and more in demand in the last few years because of the claims that cow milk is not healthy. Along with that, the idea of consuming vegan milk might have been very popular as well. Since it takes more effort to make nut milk, the prices change accordingly. Normally, you don’t have anything to do if you want to drink cow milk other than boiling it.

But, when it comes to making nut milk, it is a long process. You can use nuts, cashews, almonds to make your nut milk. If you want to make it by yourself, you need to soak the nuts in the water for one night. On the other day, you can blend them with fresh water after you rinse and drain the soaked nuts. Since there is no sweetener, you can add a little sugar or honey if you prefer and get the best taste.

30 Foods That Start With N- Conclusion

In this article, we have tried to sum up 30 foods that start with N. I must admit that finding 30 foods that start with N was not that as hard as I thought. While listing those 30 foods that start with N, I felt like my mouth was drooling, but I eventually finished the whole article. From these 30 foods that start with N, my likes and dislikes were both from Japanese cuisine. While nigiri may be the food I liked most about Japanese cuisine, natto is the one I hated most. If you found this article helpful, please take a look at our other article: foods that start with D. Although we have tried listing 30 foods that start with N, this list will go on when we broaden our perspective.

Please notify us in the comments if you know any other food starting with N other than the ones we listed in the 30 foods that start with N article.

Best Hurom Juicer- Our Top 5 List in 2021

Best Hurom Juicer- Our Top 5 List in 2021

Juicers are the lost friends of yours when it comes to kitchen gadgets. If you choose the best one it will give you the best experience. And, if you get the worst one, it will take away whole nutrients from your food. Hurom is one of the best brands coming into mind if you want to get a juicer. In this article, we have listed up best hurom juicers for you.

Why Choose a Hurom?

Before mentioning the different types of hurom juicer, we have made a list of why hurom is the best option for you:

  1. Hurom minimizes the danger given to the fruit and vegetables with its auger.
  2. Most of the product is made of strong materials like ultem, Tritan, stainless steel.
  3. Once you prepare your juice, you can keep it fresh for almost 72 hours.
  4. You can get more juice from your vegetable/fruit compared to other juicers.
  5. With its versatility, you can get more than juice like peanut butter and shakes.
  6. You won’t have to wake up kids in the morning because it is too silent.
  7. Its AC motor comes with a 10-year warranty.
  8. 100% BPA-free
  9. It is easier to assemble the parts.
  10. You can easily take off the parts that you want to clean.

Although some features like warranty, versatility, and silence may change depending on the type of hurom juicer, you can get any kind of hurom juicer depending on what you are looking for. For this reason, we have made a list of different hurom juicer types from which you can choose the best one for you. We will be listing the features of each one and leave the decision to you.

Best Hurom Juicer- Our Top 5 List in 2021

5. Celery&Greens Horizontal Slow Juicer

As befits the name, Celery&Greens Horizontal Slow Juicer is a perfect match for those looking for a juicer to make vegetable juices. This is the only horizontal juice we have chosen for this article. And, here is everything you need to know about Celery&Greens Horizontal Juicer.

  • Comes in silver, matte black, and champagne colors
  • The package includes a juicer body made from ABS, chamber made from Tritan, juice strainer made from stainless steel &ABS, auger, manual&recipe book, and cleaning brush, juice and pulp container set, pusher, mince strainer, pulp outlet and, chamber lid
  • It works with a 120 V A/C motor.
  • Juicer’s design helps to eject pulp automatically and there won’t be any pulp residue inside the juicer.
  • Its AC motor is quieter than most of the horizontal juicers in the market.
  • With its fine strainer, you can make smoother juices.
  • The ABS plastic body makes it more durable.
  • The BPA-free material makes it safer with no sharp edges.
  • You can use it for up to 20 minutes without stopping.

Although this juicer might be the best option if you want to make celery or greens juice, it is not the only option. You can try fruits, nuts, milk and make different recipes as well. Besides, you can try different recipes suggested by the hurom recipe book.

Pros

  • Decently priced
  • 10-year warranty on the motor, 2-year warranty on the other parts
  • Versatile Use

Cons

  • Doesn’t have a coarse strainer
  • No squeezer
  • No self-feeding hopper

4. Hurom H101 Easy Clean Slow Juicer

Hurom H101 is in the category of easy-clean slow juicers of Hurom brand. While we intend to buy a juicer, one of the things we pay attention to first is the easy clean function of the juicer. And this juicer takes attention with its name. Let’s see if it worth calling an “easy clean” juicer. Here are the basic details about this juicer.

  • 500 ml (16.9 oz) chamber capacity
  • Comes in black and silver colors
  • The whole package includes an ABS juicer body, a Tritan chamber& an ABS hopper, easy clean smoothie strainer, twin wing auger, manual&recipe book, cleaning brush, juice and pulp container set, pusher, BISEN ice cream strainer, easy-clean outer strainer, easy-clean inner strainer
  • Works with 150 V A/C motor
  • You can use this juicer for up to 30 minutes non-stop
  • Strainer with an easy-clean groove that helps you clean it with only running water
  • 180-degree opening pulp outlet
  • Rotating at a speed of 43 revolutions
  • The pulp level can be controlled by the user.
  • Less loud compared to the other models’ thanks to its A/C 150 V motor.

As you can see, we haven’t mentioned its versatility because it fails about this subject. Considering all these features, let’s take a look at the pros and cons of this juicer.

Pros

  • Pieces are made to be easier to clean
  • Cheaper than the other models
  • 10-year warranty for the motor and a 2-year warranty for the other pieces
  • More silent

Cons

  • You can’t take off all the pieces to clean
  • Its plastic body makes it look less qualified
  • It has issues with crushing food like nuts

3. Hurom H-AA Slow Juicer

As the juicer that is designed with the latest technology, Hurom H-AA Slow Juicer is the cream of the crop for the company. It bears different qualities including making ice-cream but we will talk about the general feature of it first.

  • Comes in Matte Black, White, Rose Gold colors
  • Its capacity is 500 ml/16.9 fl oz
  • The package includes an ABS juicer body, drying rack, pusher, a bisen ice cream strainer, manual&recipe book, fine strainer, single-leaf auger, coarse strainer, ABS hopper&lid, a Tritan chamber, juice container, pulp container, large cleaning brush and, spinning brush
  • Works with 150 V A/C motor
  • Has a sleek design
  • Its slow squeeze technology works with the speed of 43 revolutions per minute.
  • Makes more juice than other cold press juices that its auger that squeezes everything
  • You can clean it only with the running water
  • You can make ice cream and tofu thanks to its additional parts
  • Its versatile usages help you to try different ingredients like nuts and seeds.

As you can see, Hurom H-AA Slow Juicer is still in 3rd place despite all these features. Although Hurom defines this juicer as the “flagship model”, they definitely have better models. Here are the pros and cons of this juicer for us.

Pros

  • Moderately priced compared to other models
  • You can make ice-cream and tofu thanks to the different strainers
  • Newest Alpha technology
  • 10-year motor warranty and a 2-year warranty on the other parts

Cons

  • Parts are not that easy to take off for cleaning
  • Still loud compared to the other models
  • The newest technology is exaggerated.

2. Hurom HH Elite Slow Juicer

Here we are at the top 2 of our list. As a person who always prefers the low-budget version, I wanted to put this one at the top, but it would be unfair. This slow juicer is a member of Classic Slow Juicers and it is a bit older than the first one. Let’s take a look at the qualities that makes it to be the 2nd one.

  • 500 ml (16.9 oz) chamber capacity
  • Comes in Silver and Wine colors
  • The package includes an ABS juicer body, a Tritan chamber, juice container, large cleaning brush, manual&recipe book, Stainless Steel& Ultem fine strainer, twin wing auger, coarse strainer, an ABS hopper&lid, spinning brush, pulp container, pusher, small cleaning brush
  • Works with 150 W A/C motor
  • Can work up to 30 minutes non-stop
  • Has an award-winning design and compact size
  • So slow that it rotates with the speed of 43 revolutions per minute
  • Provides you the most nutrient after the juicing process
  • The inner spinning brush helps you to clean it easily by reducing clogging
  • Its ABS plastic body makes it look durable
  • Versatile feature helping you to get more than a juice
  • Has a near-silent motor

With these qualities, we found it hard to make pros and cons, but nothing is perfect. Here is what we loved and hated most about this juicer

Pros

  • The cheapest compared to the others considering its value
  • Can be self-cleaned
  • Has a safety lock
  • Its versatile feature lets you try different recipes

Cons

  • Has pulpier juice compared to the first one
  • Hard to use with softer ingredients

1. Hurom HZ Slow Juicer

We finish our list with the best one: Hurom HZ Slow Juicer. Once you find about its qualities, you will definitely fall in love with it and understand why it is the top for us. Here is why it is the best of this list:

  • It belongs to the Alpha Series of Hurom brand
  • Comes in Silver and Rose Gold colors
  • The chamber capacity is 500 ml (16.9 oz)
  • The package includes a Stainless Steel & ABS juicer body, drying rack, tofu press, BISEN ice cream strainer, manual &recipe book, Stainless steel & Ultem fine strainer, single-leaf auger, coarse strainer, ABS hopper & lid, a Tritan chamber, juice container, pulp container, large cleaning brush, spinning brush, pusher, squeezer
  • Works with a 150 V A/C motor
  • Can be used 30 minutes non-stop
  • Powered by the latest technology of Hurom
  • Has a stainless steel finish and LED indicators
  • You can use the slow squeeze function in this juicer as well
  • Pulp amount can be controlled through the different container types
  • Get the most out of the fruit you use
  • Inner spinning brush to help you clean it easily
  • Versatile usage
  • Quiet motor

After you read all these features, you may think that you have found the juicer in your dreams. That is what I thought before seeing the price. Good quality and features come with a price of course. So, if we want to make a pros and cons list for this juicer, it would be like this:

Pros

  • Durable body
  • Versatile usage (from tofu to nuts and ice-cream you can make anything)
  • LED indicator
  • 10-year warranty for the motor and a 2-year warranty for the other parts
  • The latest technology of Hurom

Cons

  • Relatively high price for the tight budgets

In this top 5 list, we have tried to choose different types of juicers for you so if the first thing you are looking for is versatility, we definitely suggest you go with the first one. However, if you are on a tight budget like me you can still go with the second one. There might be some inferior features but it doesn’t take you away from the chance of getting the best juice.

The main reason why we have put Celery & Green Horizontal Juicer is that its versatile usage didn’t impress us that much compared to other models. However, it is still a great juicer if you are looking for something to juice green leaves and celery.

Conclusion: The Best Hurom Juicer

With its versatile usage, Hurom HZ Slow Juicer has won our hearts. Despite its priciness, it provides the best quality for you. When it comes to kitchen gadgets, you need to think about the warranty more than the price. For this reason with its 10-year warranty for the motor, Hurom HZ Slow Juicer will definitely make up for its price.

What do you think about our list? If you have ever used one of these products, please tell us about your experiences. You can leave a comment below to ask/comment about anything regarding this topic.

 

Can you put a pot in the oven

Can You Put a Pot in the Oven? Is There Any Risk?

Can You Put a Pot in the Oven? Is There Any Risk?

Can you put a pot in the oven

When you crave a stew, the first step would be cooking it on the stovetop. After you check the recipe, you will see that you need to put your pot in the oven to finish cooking. Especially if you are not sure about the material of the pot, you will ask if you can put a pot in the oven? If you are looking for a safer way of cooking your dishes in the oven, check out our Oster Roaster Oven review.

We need to answer this question depending on the type of pot you are going to use for cooking. That is why we have summed up the most common type of pots for you.

Most Common Types of Pots

Crockpot

If you are a lover of stew, you must definitely have heard of a crockpot. A crockpot is a type of pot that works with a small electric appliance. They are known as the “slow cookers” of the kitchen and you can use them to cook for long hours. In this way, your food will taste delicious especially if you are cooking a stew.

Stainless Steel Pot

You need to be careful with steel pots before putting them in the oven

When it comes to the pots, we can’t ignore the existence of stainless steel pots. Thanks to their durability, they have an irreplaceable place in our kitchens. Its aluminum interior helps you get food that is cooked evenly. However, they usually don’t have a coat that will prevent getting stains and this means they are not actually that “stainless”.

Stock Pot

If you ever had a chance to visit the dormitory’s kitchen, you must definitely have seen those big pots with a flat bottom. They come in various sizes if you are worried that they are too big. As befits the name, stock pots are for stocking meals like soup.

Dutch Oven

It is surprising to see that the dutch oven is referred to as “oven” although it is in the category of pots. Like crockpot, the dutch oven is an ideal pot type for cooking slowly. Its structure is basically iron and this gives the pot preheated walls effect.

Steamer Pot

A steamer pot is a type of pot with which you can cook your food by using steam. Its different layers help you to cook the soup and the vegetables together without taking away all the proteins inside the vegetables.

Fondue Pot

Do you remember the last time you have eaten fondue? Fondue pot takes its name from the french word “fondue” which means “melt”. You will enjoy the taste of the chocolate once you start heating it with electricity.

Copper Pot

Copper pots are very similar to the stainless steel ones except for their material. Because they are faster in transferring the heat, copper pots could be better to use for cooking. When you have heard the word “copper” first, you might get worried if they are toxic or not. Thankfully, manufacturers designed them by covering the surface with protection.

Rondeau Pot

If this name is not familiar to you, you might know this product as “brazier”. Its shape is similar to stockpot but the rondeau pot has a shallower but wide surface. This feature helps you use less water to cook your vegetables.

I was surprised to see there are a lot of types of pot that you can use to cook. You can put all of those pots on the stove but you need to be careful while using the oven. Here is a piece of short information about which pot to put inside the oven.

What Type of a Pot Can You Put in the Oven?

Can you put a pot in the oven? Pot dishes are exceptionally delicious in the oven.

Do you keep the instruction paper of the products you have bought? The answer is no from me unless it includes the warranty. For this reason, you may have trouble while using your pot. Of course, you can take the advantage of the magnificent information source of the internet but is it reliable? That is why we have prepared this article to assist you in your cooking journey.

Before Putting the Pot in the Oven

As long as your pot has the oven-safe sign on it, the type of the pot doesn’t matter. However, if you haven’t seen any signs of it, there are things you need to pay attention to:

  1. Please make sure to cut all the electrical connections if your pot works with electricity.
  2. Regardless of the oven-safe description, do not expose your material to too much heat.
  3. If the pot has plastic covers, please do not put it in the oven. Melting plastic may cause inflammation.
  4. Make sure to check the coating material. Some coating materials might be dangerous for use in the oven.
  5. Even if you throw away the instruction book, you can always check the website of the brand you are using.
  6. Do not forget to check the manuals if you have one.

We have made a list of the pots that can be used in the oven. Although some of them are called oven-safe, exposing your pot to over-heating may not be good for its material.

Oven-safe Pots

Crock Pots

If your crockpot has a cookery lid that is removable, you can safely put it in the oven. However, it is always better to check the manual first. Usually, for the oven-safe products, it is better not to set up your oven for more than 400 °F.

Stainless Steel Pot

Most of the steels can stand up to 800°F but it is better to be careful about it. Once you make sure that the handles or other parts of the pot are not wooden or plastic, you can use it safely.

Stock Pot

When it comes to stockpots, the first question must be the material of it. While copper, cast iron, and stainless steel stock pots are oven-safe, carbon and aluminum stockpots are not recommended for your safety.

Dutch Oven

Like stock pots, Dutch ovens are a great helper for slow cooking. Dutch ovens usually have oven-safe etiquette on themselves because they are very durable against high heats.

Copper Pots

As you can see in stainless steel pots, copper pots are also durable against heat. But of course, there is a limit of 450°F. Like other pot types, copper pots with plastic coverage or handles shouldn’t be used in the oven.

Which Pot You Can’t Put in the Oven?

A ceramic pot may crack due to extreme heat in the oven

So long as your pot has a stainless steel or iron material, we can say that you can put it in the oven without using too much heat. However, pots with delicate materials like the ceramic, plastic cover, or aluminum ones should not be put in the oven.

For these reasons, we do not suggest you put a fondue pot in the oven because their material is usually ceramic.

Conclusion

Although I don’t have a personal experience using pot in the oven, I remember my mom cooking stew in the oven by using pot. Using pot will make your food tastier thanks to cooking it for long hours. Because of their proportions, pots are usually for big families but you can stock your food for a long time.

In this article, we have tried to sum up the types of common pots that we use. If you have any comments or questions, please let us know in the comments.

Omega Juicer 8226

Omega Juicer 8226: Everything You Need to Know

Omega Juicer 8226: Everything You Need to Know

Omega Juicer 8226

Juicers have an important place in our kitchens thanks to their durability and versatility. Especially if you are looking for a way to change your eating habits, having a juicer will definitely help you. Who doesn’t want to taste the freshness of the fruits and vegetables with a smooth texture? Who wants to know more about what a juicer can do except for juicing? Believe me, you will be looking forward to trying new recipes once you get your juicer. In this article, we have chosen Omega Juicer 8226 to enlighten our readers more about this juicer. Here is everything you need to know about Omega Juicer 8226.

Basic Parameters of Omega 8226

  • The origin-country of this juicer is South Korea.
  • The manufacturer is Omega Products.
  • It weighs 6.4 kg (average of 14 lb)
  • It works with 200 Watts power.
  • Omega juicer works with a single auger during juicing process.
  • The dimensions of this juicer are 26 x 17.5 x 21.5 cm.
  • It has 80 RPM.
  • Only two color options are available for this juicer: chrome and white.
  • Warranty differs depending on the parts. It is 60 months for the motor while 36 months for the other parts.
  • It comes with a cleaning brush, the body, and the other basic parts like an auger, a container which comes with a mush separate, another container to keep the fiber, etc.

These parameters are very similar to Omega 2006 but there is a difference in voltage and color between these two models. Considering these parameters, we will be looking at what kind of features they provide for Omega 8226:

1. Durable Auger

As we have mentioned, Omega 8226 works with one auger whose material is very durable. The juicing parts are made from GE Ultem and this material is famous for being a durable BPA-free material. You will not believe your eyes once you start using this juicer.

2. Slow Juicing

This feature has stolen our hearts when we experienced it. Thanks to its 80 RPM feature, you will be getting the best juice slowly but surely. When you use your juicer at low speeds, there will not be any disruption in the enzymes and nutrients of the fruits. That is because of the fact that low speeds necessitate lower heats. When you take your time to make a juice, you will be seeing the smooth surface that is enriched with the whole nutrients of the ingredients you use.

Since there will be no froth coming out after the juicing process, you can keep your juice up to 72 hours. In other words, even if you prepare more than you need, you can keep it for later if you don’t live in a big family.

3. Versatility

You might have fallen into the misconception that this product is only for juicing but you are wrong. Thanks to its homogenizing feature, you will be getting more than a juice. From soy milk to nut butter, you can make anything you want. By using 6 different pasta nozzles, you can also prepare a delightful dinner for yourself. Its masticating juicing mechanism will be a lifesaver in your kitchens. You can throw any ingredient in it and get it back with the maximum vitamins.

4. Simplicity

There are some products that make you feel like you are constructing a home from nothing. They have too many pieces and complex manuals to understand. Omega 8226 is for everyone. You don’t need to be an engineer to set it up. There is a simple mechanism through which you can control your juicer. You will only need to throw whatever you are going to use inside, and start processing.

5. Easy to clean

Omega 8226’s simple set up makes it easy to clean as well. You will only need to put the removable parts under the water and wash them softly. Since it comes with a cleaning brush specially designed for itself, you can easily clean the juicing screen with that brush. But, we suggest you not put the parts in the dishwasher since there is no information if they are dishwasher-safe or not.

Pros and Cons: Everything You Need to Know About Omega Juicer 8226

Omega Juicer NC1000HDS is an upgraded version of 8226 with almost the same looks.

You will not be able to find the Omega Juicer 8226 on the market anymore, because it is discontinued. However, Omega NC1000HDS Juicer is an upgraded version of 8226 with almost the same look and almost the same price. 

Honestly, we have found it hard to find unappealing sides of this juicer. But still, each product could appeal to different groups of people. Although it may look like the perfect creation compared to other juicers, we have taken a look at the comments of the users and found the worst parts that we couldn’t see as well.

Pros

  • It has many extra parts that could be helpful for making different recipes.
  • Durable auger
  • Easy portability
  • Easy to set up
  • Quiet while using

Cons

  • It takes a longer time to make juice because it works slowly.
  • Some parts are not under warranty so you have to pay for them if anything happens
  • Still has more pulp compared to centrifugal juicers
  • A bit pricy considering its efficiency

As you can see from this list, every product comes with its setbacks. Its slowness might be better for you but if you are trying to get out as fast as possible, this juicer may not be for you. But, you still can make your juice the previous day and drink it later. To feel healthier and better, we are ending this article with the healthiest recipe ever. By drinking this detox for three days, you will be feeling lighter and healthier.

Detox Recipe with Omega 8226

A detox recipe you can make with Omega Juicer 8226

Especially if you are working on a tight schedule and don’t spend much time cooking, you might have a feeling of bloating on your stomach. That might be because you don’t spend time chewing what you eat or you don’t drink enough water. With this recipe, you can prepare a delicious detox cure for your body.

Ingredients

  • A handful of spinach
  • A handful of parsley
  • 2 small cucumbers
  • Half lemon
  • 5-6 leaves of mint
  • Water

There is not an exact amount for the green ingredients since it is better to measure by yourself. 

How to do:

Since you have your Omega 8226, you don’t have to cut any of these products. However, it would be better to cut the lemon so that it could fit in your juicer. Starting from cucumbers, start juicing all the ingredients except for the mint. Since you don’t have to use too much heat, you will be getting the healthiest detox cure ever. Once you finish juicing, remove the mush and pour your drink into a bottle. And add the remaining mints on it. After that, you need to add some water to it so that it could be easier to drink. You need to consume the whole bottle in a day and repeat this cycle for three days. 

Conclusion: Did Omega 8226 Pass the Test?

While drinking my detox cure, the only thing I have thought was how fresh it feels. To get the best experience in the kitchen, we suggest you make detailed research about the juicer you will get. Omega 8226 has stolen our hearts with its versatility and basic features. Especially if you have concerns about the juicers that take away all the nutrition, you don’t have to worry about it thanks to Omega Juicer 8226. If you are looking for a more quiet one, be sure to check our Best Quiet Blender Article.

Please leave a comment below if you have any questions or comments about this juicer. You can help other people to decide if you have previously used this juicer.

The Effect of Oven Cleaner on Kitchen Countertops?

The Effect of Oven Cleaner on Kitchen Countertops?

Effect of Oven Cleaner on Kitchen Countertops

We love inventing new ways when it comes to cleaning. Everybody has their secret recipes for the cleanest kitchen. If you ask me about my secret recipe, it is probably using toothpaste to clean my white outdoor shoes. I can also use the same toothpaste in my bathtub for the places the usual brushes can’t reach. However, I can’t say that I am an expert in cleaning because it takes too much time and I tend to do things in a loose way. While I was listening to the gossips between my mom’s friends, I heard that some of them use an oven cleaner for their kitchen countertops. But, what is the effect of oven cleaner on kitchen countertops anyway?

For most housewives, the thing they could boast about most is the cleanliness of their house. For this reason, they might carry out different steps for a more clean home without thinking about the consequences. What worried me most was the fact that they have used a powerful product on their kitchen countertop.

What are the Ingredients of an Oven Cleaner?

Have you ever taken a look at your oven since you last cleaned it? If it has been a long time, you can probably see the greasy stains that stuck into your oven. After seeing those stains, you can imagine how powerful an oven cleaner must be to sweep away all those stains. Without giving a specific brand name, it would be hard for us to be more clear about the ingredients of an oven cleaner. For instance, “easy-off” is one of the most popular brand names for oven cleaning. One of their products called “heavy-duty” is as heavy as it sounds.

If you are looking for an oven that is easy to clean and use, check our Oster Roaster Oven review from our article of Best Roaster Oven reviews.

Before going any further, let’s take a look at the ingredients of “easy-off” and see the possible threats those ingredients have:

  1. Sodium Hydroxide: This chemical substance provides an oven cleaner to maximize its performance. But it may cause different problems like irritation in the skin, feeling nauseous, or itchy. That is why it is risky to touch with your bare hands. Even if you cover your hands, the vapor caused by sodium hydroxide might be bad for your eyesight.
  2. Diethylene Glycol Monobutyl Ether: This chemical is used to dissolve at least one of the other ingredients to form a solution. But the toxic air ether releases might be harmful to your body.

As you can see, even if you are not using the oven cleaner for the kitchen countertops, you still need to be careful while using it.

How Harmful Can an Oven Cleaner Be for Kitchen Countertops?

Oven cleaner standing in front of an oven, ready for cleaning

When we think of the powerful cleaning effect of the oven cleaner, we cannot help but wonder what it could do to the kitchen countertops. As there are different kinds of products to make a kitchen countertop, the effect might be different depending on the type of this product. We will be looking at them one by one and compare the effects.

Tile Countertops

Once you apply the oven cleaner on your kitchen countertop, it will start to eat the top glaze. The toxins released by the oven cleaner is the biggest enemy of your tile countertops because it will be effective from the beginning. The more you apply the oven cleaner, the less smooth your tile countertop will get.

Wooden Countertops

Considering that my kitchen’s countertop is wooden, this is something I can bet on. Wooden countertops can’t even handle being exposed to too much water. There is no way to clean them with an oven cleaner. It will eat away the weak varnish and the top will look sticky and ugly at the end.

Granite Countertops

Thinking that granite is a durable and expensive product, you may think that it is okay to use oven cleaner. Please don’t do that to your beautiful countertop. Because the oven cleaner will destroy the top layer, you will be left with a sticky, soft countertop which will become uneven finally.

Marble Countertops

Even if your precious marble countertop is safe with the polyurethane seal, it won’t be safe anymore once you start using an oven cleaner on it. You should refrain from using any chemicals while cleaning marble let alone using an oven cleaner. Otherwise, you will have a faded, ugly marble countertop left.

Laminate Countertops

Compared to other countertop materials, laminate is the most durable one by far. But that doesn’t necessitate the fact that it will stay the same. Because its shape will be disturbed once you expose it to the oven cleaner, you should refrain from doing so.

Quartz Countertops

Quartz is a famous natural stone thanks to its durability and beauty. If you think of damaging its beautiful surface, how dare you? You should consider what it will cost later once the surface is damaged with chemicals.

As you can see, oven cleaners could damage and leave stains on your kitchen countertop rather than cleaning them. Once you apply this chemical to the kitchen countertop, you may think that there is no way to save it. Here are some tips that could backspace your mistake.

Fixing the Stains Caused by Oven Cleaners on the Kitchen Countertops

A woman trying to get that stain out from the kitchen countertop

The tips we will give you may not permanently save your countertop if the damage is too much. But, if you try to remove stains after you use the oven cleaner once or twice, these steps might be helpful. And, before you try any of these steps, you should try them on a small part of your countertop to see if it does any damage.

Cleaning with Baking Soda and Water

This might be useful if the countertop has a marble or granite surface. But, you shouldn’t rub the surface with baking soda and water. After you gently spread the baking soda, you need to wait for a few days without removing it.

Cleaning with Vinegar

As an acidic product, the vinegar might prevent the destructive effect of sodium hydroxide in oven cleaner. You should clean the stained area with vinegar and wait a little more to see the effects.

Cleaning with Beeswax Polish

Beeswax is a natural healer especially if you have wood or laminate countertops. It will be covering the countertop and forbid any kind of bacteria entry to the surface. Once you apply, you will see the revival of the countertop’s shiny surface.

Cleaning with Dishwashing Soap and Baking Soda

This mixture is the best to remove stains from steel kitchen countertops. You shouldn’t rub the surface with all your power, but you should move the cloth on the stain. For further information about how Baking Soda is a cleaning agent, be sure to check its Wikipedia page.

You can also check this awesome YouTube video for tips on using on-the-counter materials for kitchen cleaning.

Conclusion

After all, our suggestion will be to use your cleaner wherever it is supposed to be used. Even if when you want to try something new, please check the side effects that chemicals will cause. If you are already the victim of using an oven cleaner on your kitchen countertop, you can revive the counter with the steps we have mentioned before. If you are still looking for a cleaner for the kitchen countertop, be careful not to spread it all over it. First, it will be better to check on a small part of the countertop before causing serious damage.

For further questions and ideas, please do not hesitate to put a comment down below.

Scroll to Top