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Volunteer Spotlight: Meet Carlos

Volunteer Spotlight: Meet Carlos

It’s time for another volunteer spotlight, and this month we’re featuring prep volunteer Carlos. Carlos has been volunteering in HIP’s kitchen regularly since July 2022, and he came to HIP in search of a way to do tangible work that helps his community. Carlos...

What are dangmyeon?

What are dangmyeon?

Taking a deep dive in the Korean pantry, today we'll discuss dangmyeon. These translucent noodles are at the center of japchae, a dish that also features stir fried vegetables and strong notes of garlic and sesame. This is something I always keep in my back pocket as...

What is a marionberry? 

What is a marionberry? 

This last weekend I was driving to Montana for a hockey tournament when I saw a sign on the side of the road for "the best marionberry milkshake." While I didn't stop and try it, the sign grabbed my attention and made me dig a little deeper into what a marionberry is....

A roux? A slurry? Beurre Manie?

A roux? A slurry? Beurre Manie?

How and why would you use these to thicken a soup, sauce, or stew? I still have nightmares thinking about calling 30 seconds out from a meal being delivered to the pass and knowing my sauce would never thicken to the right consistency in time.  A good...

What is the Maillard reaction?

What is the Maillard reaction?

Brown food tastes good. Put simply, the Maillard reaction occurs at 250F and above, and is a when the amino acids and sugars in food react to the heat. The most obvious sign of the reaction is the browning that happens to food. The...

Why does a pita puff?

Why does a pita puff?

A few weeks ago I was lucky enough to have a few volunteers come and make pitas with me for our meal. We made 120 pitas, which were then served with roasted spiced chickpeas, a lemon dill sauce, and an arugula salad with pickled radish and onions. So...