#pyrex glass baking tray

[simplyhospitality1]

Deep Frying Pan Induction - Simply Hospitality

Deep Frying Pan for Induction Cooktops

When it comes to deep frying pans for induction cooktops, there are several options available. Here are a few key points based on the search results:

Compatibility: Induction frying pans are designed to work specifically with induction cooktops. They have a magnetic base that allows them to generate heat through electromagnetic induction. This ensures efficient and even heat distribution for optimal frying results.

Features: Induction frying pans often come with features that enhance their performance. Some pans have a non-stick base, making it easier to clean and preventing food from sticking to the surface 1. Others may have heat-insulating handles for a comfortable grip. It's important to consider the specific features that meet your needs when choosing an induction frying pan.

Material: Induction frying pans can be made from various materials, including stainless steel, aluminum, or cast iron. Each material has its own advantages and considerations. Stainless steel pans are durable and resistant to corrosion, while aluminum pans offer excellent heat conductivity. Cast iron pans provide even heat distribution and retain heat well. Consider the material that best suits your cooking preferences and needs.

Size and Capacity: Induction frying pans come in different sizes and capacities. The size you choose depends on the amount of food you typically cook and the available space on your cooktop. Consider the dimensions and capacity of the pan to ensure it meets your cooking requirements.

Availability: Induction frying pans can be found in various stores, both online and offline. Retailers like Amazon, Wayfair, and Walmart offer a wide selection of induction frying pans. It's recommended to check customer reviews and ratings to get an idea of the quality and performance of the specific pan you are interested in.

Remember, it's important to follow the manufacturer's instructions and guidelines for proper use and care of your induction frying pan. This will help ensure its longevity and optimal performance.

[mariacallous]

Kelsones is probably the most unique dish in the Syrian dairy repertoire. Ravioli are stuffed with cheese, hand pinched and boiled. They’re simmered along with egg noodles, topped with a hefty amount of butter, and baked until crispy, chewy and golden. 

Kelsones is the calling card of Shavuot, where elaborate celebratory dairy meals are served. Many men in my Syrian community in Brooklyn have the tradition of staying awake throughout the first night of the holiday to learn Torah. As they walk home after morning prayers, the smell of buttery kelsones drifts through the air. This dish is perfect before a long afternoon (or morning!) nap. 

Handmade ravioli is a labor of love. I remember being a little girl, watching my grandmother stretch out huge sheets of dough across her kitchen table. Her battered ravioli cutter flew through the dough, stamping out circles. Each circle was stuffed with a golden cheese mixture, pinched shut and carefully placed on a tray. Cutting and stuffing were reserved for grandma  — but pinching was a task for my small hands. 

Over the years, our community has grown, and the components of the dish have become readily available. Ravioli dough is now available precut and frozen. Muenster cheese can be purchased shredded in large bags. I’ve never met a kid who didn’t like carbs on cheesy carbs — and lucky for them this dish is now served in community schools and is a lunchbox staple.

Something that was so special to me as a child is now a Tuesday lunch for my kids. I still shuttle them over to grandma pre-Shavuot so they can help make the ravioli. But, as a working mom, I’m glad they have my quick version whenever they want it! 

Notes: 

Mazor’s dough company makes prepared ravioli dough. Defrost slightly before pinching closed to avoid cracks in the dough. Wonton wrappers can be used if these are not available. 

The ravioli can be prepared ahead of time and frozen on a sheet tray. Once solid, transfer to a Ziploc bag. They’re best boiled from frozen, so no need to defrost them.

A Pyrex or other 9×13 glass baking dish is preferred so the browning can be monitored. The hallmark of this dish is the super crisp brown bottom! 

You can prepare the dish (steps 1-5) 1-2 days ahead and reheat tightly covered with aluminium foil.

[cook-n-tell]

‘Simple’ Cooking Tips

To the little things that may seem simple to some, but sometimes even the professionals forget:

Season your water when boiling for pasta & rice! Salt does help water boil faster!

If your sauce isn’t thickening or seems extra water-y, add a sprinkle of cornstarch, cornflour, arrowroot powder, tapioca flour, or even some chia seeds, depending on what you’re making!

If there’s too much heat to your recipe, try adding a little milk or cream. However it’s sometimes better to just serve it with milk instead

Coconut oil is the healthiest oil to cook with, particularly if you’re deep frying

A good larger single serving of spaghetti or fettuccine pasta is about 90g, or if you wrap the pad of your thumb over your fingernail of your 1st finger it creates about the right hole

To make fried rice you want to cook the rice, freeze it, defrost it, then add the rest of the ingredients - helps make it less gluggy

Line your baking trays with baking paper - you never know what’s gonna stick and it’s a pain in the ass.

When you can, toast your nuts & spices - it helps bring out the flavour

Put a damp paper or kitchen towel under your cutting board - it’ll stop it slipping around

Choc chips? Smash up a block of choc instead!

When putting leftovers away, let them cool slightly on the bench before putting in the fridge. If you don’t your fridge temp will rise and that leads to mould

Toast is always better fried in a pan with butter & some mixed fried herbs

Bake your pies in a glass Pyrex dish, that way you can tell when it’s evenly browned.

When roasting veg, oil & salt beforehand. Trust me.

-

For more cooking tips and recipe help, follow @cook-n-tell

[survivingthemoveout]

Kitchen Equipment

Stocking a kitchen with all the necessary tools to exist takes time and money.   There are things I still want for my kitchen, but can not yet justify the purchase. (I’m looking at you, Instant Pot)  Many of my pieces came from thrift stores.  I would spend one day off every week scouring the area thrift stores for the best stuff.  (the thrift store at Burnet and 51st was my favorite for housewares, but it’s been a few years so ymmv)

Le Cruset Dutch Oven

I got this baby at Goodwill for 8 bucks.  This was in a dark shadowy time before everyone had internet in their pockets.  I had to text Fry back and forth to find out if this was the real deal or not.  It was, and continues to be the very best pot I own.  I can make quick meals in it, simmer it on low for hours, put it in the oven.  I can do EVERYTHING with it.  These are very  hard to come by.  It’s the only one I’ve ever seen in my 15+ years thrifting.  They are expensive to buy new.  Used is perfectly good, so long as the enamel coating is still in good shape.

Slow Cooker

Before I got my slow cooker, I used my dutch oven as a proxy.  I cook in this thing constantly.  You can make big batches of things with minimal prep time.  Get the biggest one you can afford. Most everything you make in the slow cooker can be frozen and saved for later.

Stand Mixer

I love my Kitchenaid mixer.  It was a wedding gift, and I love the crap out of it.  They are expensive, so I recommend asking for it for Christmas.  Until you can get your hands on one, get a high quality hand mixer.

Good Tupperware

All my tupperware is heat-safe pyrex glass.  It doubles as cookware, so to me it was a good deal.  I use it to make cassaroles, bread, brownies, etc.  It doesn’t cook as well as stoneware (and mine all broke when I moved anyway cuz I suck at packing) but it does cook better than metal.  They all come with plastic lids so once it’s cool enough, pop the leftovers straight in the fridge, no need to transfer them to another container.  Fewer dishes, easier clean up.

One Good Knife

You already know the importance of a sharp knife.  One 8″ chef knife can do most things. Keep it straight with a honing steel, and sharpen it periodically.  Build up a collection over time.  You don’t need, and can’t afford, to buy a full set all at once.  I hardly ever use a boning knife, but I use my santoku all the time.  The knives I use often have been replaced with higher quality knives.  I would be pretty upset with myself if I spent a bunch of money on a knife I never use.

Baking Trays

A couple cookie sheets and a muffin tin. Don’t go spending a bunch of money here.  Cheap ones work just fine.  I often put a cookie sheet under my glassware to keep it from spilling over in the oven.

Potato Masher

I use this more than I thought I would.  Making guac, making mashed potatoes (duh), cooking ground beef, forming burger patties, straining spaghetti, mixing dough.... I buy cheap ones and replace them often.  One of these days I  need to invest in a good one.

Blender

Style is up to preference, but this versitile tool can make mixed drinks, smoothies, salsa, pesto. Most things that chop in a food processor can be made less elegantly with a blender.  Just be sure to wash it immediately after every use.

[wizdomtooth]

the classic brunette and blonde best friend duo... that was sally and emma. sarah and emma, too. but sally and emma. and soft bestie and hard bestie.

so i guess i will use this post as well; because what i actually wanted to talk about was the kitchen stuff still. like more crockery and that. (watching these videos of annika are making me want to see henry again...) but the literal spittoon style glass bowl, the like glass cake stand thing, the orange spotty baking tray thing, the white pie dish thing, the other pie dish thing that's like a kind of pyrex or something... the plate thing mum bought for her mum, i think that's it? well i'm going to make some noodles so i'll sticky beak whilst that's happening to make sure i haven't forgotten something... the cat glass bowl is what i forgot. also just to add: mum's signature dishes; the tuna pasta, chicken and sweet corn soup, and now the salmon frittata. the baking tray thing, and two pie dish things for these dishes. katie, katy, kate. katie, katy, winnie. mt eliza, frankston south, here. our own grey gordons. so then the rest is just glassware, hey.

okay wait i'm back: the glass ones literally could be to hold the things... the cat bowl for the soup, the other bowl type on for the pasta, and the stand thing for the frittata. literally. the way everything fucking fits. like his name is literally nick. the three plates with the writing and drawing or whatever on them. the kid plate with three sections. the three green ones; but we only have two...

[dohwanyc]

How To Reheat Bacon

Bacon is a popular breakfast item in the world, and comes in the variety of types and cooking methods. But bacon isn't delicious if it's cooked for a long period of time. Nothing is better than thin strips meat that have been cooked and when it is cooked enough.

There's no reason to throw away any bacon left overs. The bacon doesn't need to be put in the trash. It's not necessary to eat it cold. Learn how to reheat bacon and make it as fresh and delicious as is possible.

It's not easy to cook bacon, however it is possible to do so in these scenarios. Imagine how much simpler your life could be if you could learn you cook bacon. This will let you cook a delicious dinner in just the time of a few minutes

Bacon What's the deal?

Bacon is a classic meat that people are awestruck by. Bacon is more nutritious than other meats because of its large amount of vitamins and minerals.

Bacon can come in large pieces. It is usually cut using automated slicers. They have various spacing numbers, based on the slice's thickness. very thick, or even extra-thick. There are a variety of ways to make bacon, including dry-cured injection or cold-smoked.

Bacon is prepared in many ways, however, it is typically preserved using salt or Molasses. If cooked at the correct temperature, bacon will be fresh and delicious.

How to store cooked bacon safely

Once you've cooked , or par-cooked your bacon and wrapped it in aluminum foil or place it into a container with a lid that is tight. If it's wrapped properly cooked cooked bacon will last up 5 days or more in the refrigerator. Bacon can also be stored frozen for as long as three months, if wrapped properly. The bacon is thin enough that it can be reheated quickly, even when frozen. Let the bacon cool in the refrigerator until it is possible to separate the pieces without having to cut them.

Important Tips and Reminders to Heat Bacon

The bacon's flavor diminishes when it is reheated. It also increases the risk of contracting foodborne illness particularly if you've put the bacon in the fridge for a period of time.

Only cook bacon if it's safe to consume. It is possible to throw away any the bacon that is spoiled immediately when it's not.It is essential to arrange bacon pieces in the correct order on the baking tray or baking pan. To ensure that all pieces are evenly heated, ensure that there is plenty of area around each piece. Don't stack pieces.

How to cook Bacon

1. Microwave

Let's start at the beginning with the most obvious. The microwave was created to cook food items. There are a variety of ways to reheat bacon strips, such as using a pan or oven. But using the microwave can be the most effective and fast method of heating bacon strips.

Put the bacon onto a platter that is safe for microwave use.

It is possible to cover the plate with towels. To prevent splatters it is best to put the plate over with a sheet. This will help with cleanup.

It should be heated for between 20 to 60 minutes.

Set it on a platter lined with towels.

Serve and relax.

2. Make use of an oven

It's a bit odd, isn't it? A stove is the ideal choice when you have a lot of bacon that needs to be cooked. Your food will be ready within a short time. To cook bacon that has been reheated Follow these steps.

Set the oven to 350degF.

After that, put the bacon into the dish, either a Pyrex or glass dish. Similar can be done using a baking sheet.

Cover the dish with aluminum foil, then sprinkle with bacon.

The meat should be cooked to a temperature of between 10 to 20 minutes. It is necessary to cook longer if you are adding additional bacon.

Finally, be sure to examine the meat again to ensure that it has been cooked to your liking. Enjoy your dinner by taking it out and then removing it from the wrapper.

3. In a Skillet

It is possible to cook bacon in the skillet

Put the bacon into the skillet.

Reduce it to medium. Mix the bacon pieces after they've reached a suitable temperature. When you're reheating bacon after it is cooked and cooled, there is no need to use oil. Since the bacon will release the oil, it's not required to use oil.

Look at the smoke's growth as a sign the bacon's in good condition.

Set it on a plate lined with towels that absorb the oil. The bacon should cool before serving.

4. "In the air" Fryer

The Air Fryer can be used to rapidly heat bacon. Heating bacon inside the air fryer can be swift (in between 3 to 5 minutes) and won't alter the texture or taste.

The air fryer should be heated for 3 to 5 minutes at 400 degF (204degC).

The bacon should be placed in an air-fryer's basket, and put them on a plate.

Place the basket into the new container and reduce the temperature to 350degF (177degC).

The bacon should be cooked for three minutes. Make sure that it's cooked to your taste.

It is also possible to allow it to warm to a temperature in an oven 60 to 90 minutes if it's not hot enough.

When the bacon is cooked, remove it in the oven fryer. allow it to cool.

FAQs

1. Do you need to refrigerate cooked Bacon?

You must store prepared bacon into the refrigerator. The bacon has been cooked and the proteins and fats begin to break down. This can lead to the growth of molds and bacteria which could result in the meat becoming rotten.

2. Do I have to cook the Bacon again the following day?

Yes you can cook bacon in advance and then heat it up the following day. The bacon should be cooked until it is crisp. When it's time to reheatit, you can cook it until it's crisp. It is recommended to make use of a toaster or oven when heating.

Conclusion

Everyone who cooks should be aware of the best way to prepare bacon as well as how to cook bacon. While it might seem simple for you to prepare bacon but if not attentive the bacon could become dry or crisp. If you're cooking the most basic food in the kitchen make sure you place your heart and heart into the dish.

View more: https://www.dohwanyc.com/how-to-reheat-bacon/

[mariacallous]

Several moments of crisis and drama in the Callous household today:

-I did go to Walgreens and they had some candy and other items on sale which was great, plus some other items I needed to pick up, but the Maybelline Super Stay lipstick was at like $13 a thing and I both didn't need anymore/they didn't have any of the warm/spiced shades

-I decided I was going to make the borscht today and then realized I forgot celery and carrot, which aren't really a big deal, but the sour cream?!

-I decided to go the grocery store closer to my apartment than the one I like just because it was closer and I didn't need to do any major shopping. I remembered right away why I didn't like it - it's so small but also very cramped and crowded, with aisles sometimes skewing at an angle for space.

-I got more beets (cheaper and I can just roast them or do something else with them) plus carrots and celery.

-I second-guessed myself about whether i had "enough meat" for the borscht (probably yes) but I got some more beef neck bones with meat (plus some smoked turkey necks, for snacks and to put with other stuff maybe)

-Sour cream was 2/$4 which was a lot better than I was expecting, plus I have potatoes.

-Definitely had a guy squeeze my ass while trying to make it out the store but there were a) too many and b) I was in a hurry to get out and get home. But now it feels weird.

-Made it home and put stuff away and my fridge looks almost half-way normal(ish) for once. Decided to pull the beets out for roasting in the oven (after which I'd let them cool a bit and then skin them and either hand-grate them or use my food processor).

-Found out I didn't pack/got rid of my metal baking trays at some point between Minnesota and here? And I did that thing where you keep opening stuff (like the oven) to see if they'll appear after you've already looked. Ended up using one of my pyrex/glass baking dishes.

-Prepped the beets for roasting (quick rinse and then chopping off of the greens, to save for the soup and stir-frying or whatever later) and then put them in foil with a little olive oil, salt and pepper. Except...

-...my pepper seems to have gone the way of all things and all I had was two? kinds of salt (regular degular seat salt and then pink salt of some kind). Decided to forego and not worry about the pepper since I play on adding adjika seasoning and some paprika later.

-Now waiting for the oven to warm up to 375F (it's a gas oven which is weird to get back to after having used electric for so long) and I decided to check that halloween post of his again because it sends me...and realized he also included the fucking Tom Wambs reference photo with it.

That whole thing is sending me, y'all.

[lovemychinchilla]

Can You Train a Chinchilla to Use a Litter Box?

Chinchillas are generally clean pets, but they still need to go to the toilet. Their wee, especially, can get everywhere and is the biggest obstacle to keeping a chinchilla's cage clean. If you could toilet train your chinchilla it would make life a lot easier!

Can you toilet train a chinchilla? You can, although they may occasionally forget to use the litter box. Chinchillas naturally pick a corner of the cage to urinate in. Place a specially-made tray or glass Pyrex dish in that corner and line it with fleece or KD pine. Place soiled bedding in the tray during toilet training so your chinchilla knows what it's for.

Most chinchillas take to toilet training immediately, but in some cases, there are tricks you'll have to use to get it to do what you want. So, if you'd like to know how to train a chinchilla to use a litter box (and much more), read our guide below...

Can Chinchillas Use a Litter Box?

Chinchillas can be partially trained to use a litter box, although they aren't as good at doing so as other pets are. Owners will put a small tray in the corner of their chinchilla's cage, and their pet will use it as intended.

It could take a few days or a week for your pet to get the hint. But many chinchillas instantly understand what the tray is for, and will use it.

Where Do Chinchillas Go to the Bathroom?

Do chinchillas pee everywhere? Yes and no—pet chinchillas will typically pick somewhere to urinate, and stick to it. Sometimes chinchillas spray or pick somewhere different for a change, but most of the time, they'll pick the same place. You can take advantage of that by putting extra bedding there.

But one thing you can't do is get a chinchilla to poop in one specific place. That's because chinchillas will poop wherever they go, no matter what they're doing.

Believe it or not, but something so simple as this is an evolutionary adaptation. Chinchillas can't get wet, so if they get urine in their fur, it can be bad for them. So, all chinchillas have to pick carefully where they wee. But chinchilla feces is dry, which means it doesn't cause the same problem. This means that chinchillas have to wee in one place, but can poop anywhere.

This will normally be a corner of the cage, typically one of the back corners. They do this because if they were to wee in the central area of the cage, it's more likely that they would step in it and get it in their fur. The back corners are further away from potential 'threats', which is why they're picked.

Some chinchillas will urinate in different places, though. Some will pick:

Platforms

Out the sides of the cage

In the center of the cage

At other chinchillas or at you (spraying)

It's behavior like this that makes litter training appealing to chinchilla owners.

Do They Make Litter Trays for Chinchillas?

There is such a thing as a litter tray for chinchillas—there are some for any animal that lives in a cage. These are similar to those used by other animals, except they are usually triangular so they can fit in the corner. Most are made of plastic by companies that don't truly understand chinchilla ownership (as chinchilla cages should never have plastic in them). But some are metal, and these are suitable for our pets.

These trays typically have a pan that's covered with a wire mesh. The wire mesh is there so that the chinchilla doesn't accidentally step in or sit in its urine. These are useful at first, because the chinchilla may not understand that it's urine is still there (as it wouldn't normally be in the wild). But over time, your pet will get used to its tray, and you can remove this if it's a problem.

What's the Best Chinchilla Litter?

The first thing you need to know is that regular cat litter isn't a good choice. Chinchillas will gnaw and nibble on everything in their cages, and will chew clean litter. It's unclear whether this kind of clay will cause impaction (constipation) when ingested, so another choice may be better. Paper certainly can cause impaction, which means that shredded paper or newspaper isn't an option either.

You could use fleece. Cut out a small square or triangle and line the bottom of the litter tray with it. Kiln dried pine is another option. You'll need to change the lining frequently whatever you use. You can do this when you spot clean the chinchilla cage each day.

How to Litter Train a Chinchilla

Litter training isn't about forcing your pet to do something. So, if you hypothetically picked up your chinchilla and held it over the litter tray for it to go to the toilet, it wouldn't. Instead, you have to work with your chinchilla so that what it wants to do is (coincidentally!) what you want it to do.

Ideally, you should start training your chinchilla when it's young. The younger it is, the more likely that the behavior will stick, as this is when it learns  behaviors from its parents. But if your chin is a rescue, or you're coming late to the idea of litter training, give it a go anyway and see what happens.

1) Check Where Your Chinchilla Goes to the Toilet

Begin by watching your pet for a while. It won't take long before it has to go to the toilet. Your chinchilla will already have picked somewhere that it enjoys weeing, be that a particular corner of the cage, on a platform, or out the side of the cage.

If your chinchilla has picked a corner, this whole process will be much easier. Your chinchilla has now, in a sense, litter trained itself; all you need to do is put the litter tray there and get your pet used to it.

If your chinchilla's behavior is more unruly, and it goes to the toilet wherever it likes, you'll have a little more work to do. You may have to settle for partial litter training if this is the case. But it's worth perservering and seeing how much you can train your chinchilla anyway!

2) Place the Tray in the Corner

Some chinchillas take to the idea of a tray instantly. As such, it's worth trying with the pan straight away. Place it in the corner your chinchilla already uses to go to the toilet, and see if it works.

The tray should be lined with something to soak up the urine. This stops your chinchilla from accidentally getting wet when it uses the pan, and makes cleaning easier. You can use fleece or KD (kiln-dried) pine to line it. As stated above, avoid papers or store-bought litters as your chinchilla may chew them and develop constipation.

Attach the tray to the side of the cage. Some trays come with a way to attach them, e.g. nuts and bolts. Others don't, and you'll have to use something of your own like a bulldog clip. This will stop your chinchilla from moving the tray around and potentially getting wet.

3) Take Soiled Bedding & Place It in the Tray

If your chinchilla doesn't understand what the tray is for, you can show it—not by using it yourself, but by putting some soiled bedding in there. Chinchillas have sensitive noses and can smell where they or another chinchilla has gone to the toilet. By putting the soiled bedding in there, you're telling the chinchilla what it's for.

Again, observe your pet for a while. If your chinchilla is a toilet training natural, then this should be enough to give it the hint. But yours may have deeper-seated problems with stress or developmental issues, in which case it may not.

If this doesn't work, there's not much else you can do. We recommend continuing to try for a week or two to see if your chinchilla takes to it, as some chinchillas—to be frank—are dumber than others.

You could also consider using an under-the-cage tray to catch whatever mess your chinchilla makes.

How Often Should You Change a Chinchilla's Litter Box?

As you would for other pets, so too should you change a chinchilla's litter box regularly. This stops accidents like spillages, and stops the tray from smelling. Most owners change the litter tray every day, and replace the lining with fresh.

When changing the litter box, you can put the lining in the bin if it's disposable. If you don't use lining, you can pour the urine down the drain or toilet. You can take the opportunity to quickly scrub the pan with hot water and soap, which will stop bacterial buildup and smell. If the urine cakes on or leaves a stain, soak it in vinegar and leave it overnight.

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Types of Chinchilla Litter Box

A Pyrex dish. Image courtesy of شہاب, shared under (CC BY-SA 4.0)

There are three main types of litter box. The first is the triangular kind that fits in the corner of the cage. This is the kind described above. The second is a pan, which looks like a regular litter tray. This sits in the cage, but it's not triangular.

The third is a pan that goes underneath the cage. It slides into position and catches your chinchilla's wee and poop through the mesh wire of the floor. This is a common setup for different kinds of farmed animals, as it allows for easy collection and cleaning. It also means that there's no chance for the wee to get in your chinchilla's fur.

The pan inside the cage is the best solution, as it's not good to keep your chinchilla on a wire floor. This is what most owners go for.

Can You Make a DIY Chinchilla Litter Box?

You can make your own litter boxes, and this is what experienced owners have done for a long time. Products for chinchillas are far harder to come by than those for other pets, and those you do find may be unsuitable. Most products on Amazon and eBay aren't fit for chinchillas because they're made of plastic, for example.

Some owners used baking pans, either glass or metal. These can be lined with litter as a regular tray would be. Ceramic dishes also work well for this. So long as the makeshift tray isn't made of something chinchillas can gnaw and get sick from, it's worth a try.

Make sure you pick a heavy pan. Otherwise, the chinchillas will try to pick the pan up and will spill the contents. Most owners use big 8x8x8 Pyrex glass baking dishes, which are plenty heavy. Another benefit of these is that they're dishwasher safe, which means less work for you.

If none of the above works, then your chinchilla is one of the few which can't be house trained. Instead of giving it a litter box, rely on fresh bedding and frequent spot cleaning instead. This will stop your chinchilla's cage smelling, even if it makes a mess!

Below, you can find our chinchilla quiz, new posts for further reading, and a signup for our Chinchilla Newsletter!

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#chinchillas #chinchillabehavior

[dwedgecreations]

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[av7groups]

How to Meal Prep – Ep. 12 – STIR-FRY

STIR FRY MEAL PREP

In this epic video, we will show you how to originate BLACK BEAN BEEF STIR-FRY two different ways! The first direction, Chef Adam will show you how to prepare everything so that when you come home from toil, you can easily cook it fresh so that you have a hot, savory snack. Chef Stef will show you how to do regular dinner prep and fully cook everything at once so you have your dinners on the go and can be reheated whenever you need!

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Chef Adam’s Version: 1. Meat can be stored in the fridge for up to five days. Freeze if you will not eat it before then. 2. Veggies can stay in the fridge for over a week

Chef Stef’s Version: 1. Meals can previous in fridge 3-4 periods. Put the ones you won’t eat within that time in the freezer. 2. If frozen, take out the night before you plan to eat it and residence in fridge. 3. Reheat in a handled saute pan for a few minutes or ingest cold

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Chef Adam’s version: 5 cloves of garlic 1 knot of shallots 1 onion 5 carrots( 250 g) 3 heads of state of broccoli( 500 g) 2( 15 oz/ 425 g) cans of baby corn 800g or 1.4 lbs of beef 2-3 tbls arrowroot pulverize for the beef 1/2 goblet water 1 tsp arrowroot for the slurry 1/2 beaker of beef furnish 1 can black beans 1/4 goblet organic soy sauce 2 tbls sesame oil

Chef Stef’s version: 5 cloves of garlic 1 bunch of shallots 1 onion 5 carrots( 250 g) 3 heads of state of broccoli( 500 g) 2( 15 oz/ 425 g) cans of child corn 800g or 1.4 lbs of beef 2-3 tbls arrowroot powder for the beef 2.5 bowls of beef stock 2.5 cups of water 5 tsps arrowroot gunpowder for the slurry 1 can black beans 1/4 cup organic soy sauce 2 tbls sesame oil

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MACROS for Chef Adam’s version: Calories: 502 Fat: 33( because we applied 2 tablespoons of sesame lubricant when we made an individual provide. Feel free to use less. 1 tbls= 14 g) Carbohydrates: 23 Protein: 48

MACROS for Chef Stef’s version: Calories: 455 Fat: 19 Carbohydrates: 23 Protein: 48

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[kembungsusu]

Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗.

Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a special dish, vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 is one of the most favored of recent trending foods on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗 is something which I've loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗 using 31 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:

{Prepare 1/2 cup of Rice Bran oil for stir-fry.

{Get 2 tbs of Extra Virgin Olive oil.

{Take 1 of and 1/2 big Red onion, finely diced.

{Get 2 of garlic cloves, minced.

{Get 1 of green capsicum & 1 red capsicum, diced.

{Get 1/2 tsp of ground cumin.

{Make ready 1 tsp of Chipotle Chili (Smoky Southwestern) seasoning flakes powder.

{Prepare of Crushed black pepper.

{Make ready 2 cans of Chili Red Beans, drained.

{Make ready 1 can of whole peeled Tomato.

{Get 1 tsp of dried oregano.

{Take 2 of tps + 1 tsp soft brown sugar.

{Get 4 cups of Corn Chips of Cheese flavour (or whatever flavour).

{Take 2 cups of grated Cheddar cheese.

{Make ready 1 of pot Sour Cream Cheese.

{Prepare of POTATO WEDGES:.

{Take 6 of pink Potatoes,skin on cut into large wedges.

{Prepare 1 of very large rectangular Pyrex Ovenproof dish, put 3 tbs oil:.

{Take of Coat with the potatoes wedges with oil,then to coat with mixture.

{Prepare of sea salt,garlic powder,onion powder, paprika,thyme. Bake in oven.

{Get of SALSA GUACAMOLE:.

{Get 2-3 of Avocados, crushed the flesh with fork.

{Take 2 of large firm Tomatoes from my garden, deseeded & diced.

{Get 1 of red onion, diced.

{Make ready 2 tbs of fresh Cilantro, chopped.

{Take of finely with the stalk included (substitute with fresh Parsley).

{Prepare 2 tbs of lemon juice &zest, or 2 kaffir lime juice.

{Make ready Pinch of salt.

{Take 1/4 cup of pickled Jalapenos, minced or.

{Prepare 1/2 tbs of Sriracha hot chili sauce (sold in the Asian store).

{Take 1/2 cup of Sour Cream.

Instructions to make Vegetarian Nacho Guacamole & Baked Potato Chips 💟😄👪🌶🤗:

Preheat oven to 200 degrees Celcius. Put the baking dish with the Potatoes Wedges in the lower rack and bake for 20' or so.Turn half way. When the potatoes are cooked has golden brown. Take the dish out. Cover with foil and set aside. In a large non stick wok put Rice Bran oil, sauteed half of the red onion, garlic then add the capsicum and a little of olive oil and stir fry for 2 minutes until softened..

Stir fry in the Tomatoes tin breaking the tomatoes up with the wooden of spoon. Add 1 Red onion, ground coriander and cumin, cayenne pepper, salt, crushed black pepper, 2 tsp sugar, oregano, the 2 cans Red Beans and mix them all together with the wooden spoon. Lower the stove's temp and slow cook for 10 minutes or until thickened slightly..

On a lined baking tray spread the Corn chips and bake for 10 minutes or until lightly golden & crisp, dont forget to keep on watching or they burn quickly. Remove..

In a medium glass bowl make the Salsa Guacamole by lightly stirring together the remaining 1/2 red onion, avocados pulp, fresh tomatoes, red capsicum, coriander leaves or parsley,1 tsp sugar, lemon, lime &lemon juice, lemon zest, salt, minced Jalapeno pepper or 1 tbs Scriracha Hot Chili Sauce and mix all together. Season to taste..

To serve: on a big individual plate spread the Corn chips first, put the Red bean mixture over top, then pour over a big spoonful of the salsa Guacamole and 1 tbs Cream cheese..

To serve also with the homemade baked Potato wedges. 🤗 Cheers, a happy faces have already shown to my kid who are waiting, sitting around the table 😍❣.

So that's going to wrap it up with this exceptional food vegetarian nacho guacamole & baked potato chips 💟😄👪🌶🤗 recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[asfeedin]

19 Essential Thanksgiving Tools | Serious Eats

[Photograph: J. Kenji López-Alt]

Hosting Thanksgiving dinner is stressful even in the best-case scenarios. Between choosing the right bird, settling on a menu, and stocking your pantry, not to mention cooking the whole thing, there’s already plenty on your plate. Toss in the inevitable array of rowdy/late/oppositional/drunk/inappropriate/whatever-drives-you-insane guests, and throwing a full-blown holiday temper tantrum starts to look pretty tempting.

Thankfully, while you can’t control the chaos that is family, you can have a firm grasp on what’s going on in the kitchen. That means getting all your shopping done early, making what you can in advance, and stocking your toolkit with every vessel and utensil you’ll need to make cooking and serving your Thanksgiving meal a breeze. Here’s the heavy-duty, functional-but-attractive equipment that the Serious Eats staff uses, both to test our Thanksgiving recipes at work and to make our Thanksgiving dinners at home, from casserole dishes to pie plates to the best food processor, instant-read thermometer, and more.

A Good Casserole Dish

Casseroles are Thanksgiving gold because they can be assembled up to a few days in advance and baked off whenever the oven is free. Good casserole dishes heat food evenly in the oven and retain heat well, helping to keep whatever’s inside them warm on the table come serving time. (Really good casserole dishes have the added advantage of looking good on said table, as well.) This porcelain baking dish meets all of these requirements. You can use it to make a wide assortment of Thanksgiving sides, like our sweet potato casserole, this creamy Hasselback potato gratin (or a classic potato gratin), Kenji’s homemade green bean casserole, and Daniel’s cornbread stuffing with sausage and sage.

Cast Iron Skillet

[Photograph: Vicky Wasik]

An excellent cast iron skillet is useful year-round, but it’s especially handy come the holidays. If you use yours exclusively for stovetop preparations, then you’re in for a treat—since they’re oven-safe, cast iron pans are just as useful for baked preparations, like brown butter cornbread, Stella’s sweet and savory corn casserole, and these delicious pull-apart stuffing rolls.

And did we mention that a cast iron skillet is also useful for so many party-ready desserts? This chocolate cake can actually be made and baked in the pan. And this skillet cookies recipe is another simple-to-prepare crowd-pleaser. What’s more, cast iron pans are handsome, so you can place them right on the table from the oven (with a trivet and a warning…serious burns do not a calm holiday make).

Half Sheet Trays

[Photograph: Vicky Wasik]

Hopefully, you already have some half sheet trays lying around. If you don’t, it’s time. You’ll need these come Thanksgiving for nicely charred Brussels sprouts, roasted root vegetables, and even for the main event. Yup, that means you can say goodbye to that fancy roasting pan; all you need is a regular old sheet pan to make our crisp-skinned, evenly cooked spatchcocked turkey. Well, that and a wire rack to ensure air circulation all around your holiday bird.

Pie Plate

[Photograph: J. Kenji López-Alt]

The Thanksgiving table needs a pie, and a pie needs a good pie plate. We’re big fans of the tempered-glass plates from Pyrex for our gooey deep-dish apple pie. Also this pumpkin pie with a secret ingredient. (It’s butternut squash.) Want to know if that pretty stoneware dish you bought will do the trick? Here’s how to pick the right pie plate for every job.

Portable Kitchen Timer

[Photograph: Vicky Wasik]

Armed with a portable kitchen timer, you won’t need to worry about burning toasted nuts or your crispy mashed potato casserole. Best part about this one? It hangs around your neck, so you won’t forget about your food. It’s also a nice conversation piece for when things get awkward with your in-laws.

Instant-Read Thermometer

[Video: J. Kenji Lopez-Alt]

Undercooked-turkey paranoia is a real thing. The way I banish the I’m-going-to-give-my-whole-family-food-poisoning nerves is to use an instant-read thermometer. You’ll also find that thermometers are useful for more than just meats. They’ll give you blazing-fast results (in under two seconds) whether you want the temperature of sugar for candy or oil for deep-frying. If you feel like the Thermapen is a bit on the pricey side, we suggest the ThermoPop. It takes just a bit longer to provide results, but it’s just as accurate, so you can serve your bird anxiety-free.

Mandoline Slicer

[Photograph: J. Kenji López-Alt]

Handheld mandolines are great to have on hand if you want to cut perfectly even slices for roasted veggies, salads, and even potato dishes like our cheesy, creamy Hasselback potato gratin. The good news: We have found three mandolines that slice like a chef for under $50. If only all tools this useful were so affordable.

3-Quart Saucier

While it’s a little pricey, this All-Clad saucier will help you achieve the silkiest gravies, sauces, and reductions. The aluminum-clad stainless steel heats evenly throughout, which you’ll need for more temperamental preparations, like egg custards. Better yet, the curved bottom makes it easy to whisk right in the pot, so you won’t need to fret about lumpy gravy. While we don’t want you to have to dirty too many pots and pans, we also think it’s pretty useful to have a stock pot—we recently reviewed them—on hand for super-rich post-Thanksgiving turkey stock.

Rolling Pin

[Photograph: Vicky Wasik]

I know you might think that rolling out your pie dough with a bottle of wine is just fine. But a good, tapered, French-style rolling pin offers a lot more control and precision. Once you have your rolling pin, you’ll be ready to make any kind of pie Stella throws at you. Might I suggest her double-chocolate cream pie? Save that bottle from the floury mess! Drink the wine instead.

Knives

[Photograph: J. Kenji López-Alt]

You don’t need to go out and buy an entire knife block to prep your Thanksgiving meal. Just a few essentials will do. When it comes time to cut the turkey, you’ll need a good carving and slicing knife. Unlike a standard chef’s knife(which you’ll also want at least one of for all your basic chopping needs), the long, tapered blade of a carving knife will help you get right down to the bone and maneuver around cartilage (which means more meat for you and the fam). While the Wüsthof was the clear winner of our carving knife tests, Mercer Culinary makes a nice sharp alternative for almost a quarter of the price. Finally, you should definitely have a paring knife—we tested those, too—for mincing shallots, cutting up fruits, and lots of other kitchen tasks.

Scale

[Photograph: Emily Dryden]

We did some testing to find the best kitchen scale. While you may not think you need one—you’re more of a “little bit of this and that” person—a scale is the most precise way to measure ingredients, period. Baked goods require precision, so if you have any pies, rolls, or cakes on your menu, be especially sure to invest in a scale. Want some other great measuring tools? We’ve done the legwork to identify the best liquid measuring cups, dry measuring cups, and measuring spoons.

Oven Thermometer

So, what happens when you’ve followed our turkey recipe down to the letter but things aren’t looking quite right? Well, it’s probably your oven. To keep your oven honest, we strongly suggest you pick up an oven thermometer. Simply place it in there to make sure your oven is calibrated and ready to get that turkey skin extra crispy.

Dutch Oven

[Photograph: Emily Dryden]

I don’t think there’s anything more versatile than a good Dutch oven. Come Thanksgiving time, you can use it to par-cook potatoes for Kenji’s best roasted potatoes recipe, sauté aromatics for your sausage and oyster stuffing, and even prep your apple pie filling before you slide it into that perfect crust. We did a deep dive into the world of Dutch ovens and found that our old standby, the Le Creuset, is still one of the best out there, thanks to its excellent heat retention, generous capacity, and versatility on the oven and stovetop. If that $300-plus price tag is more than you can handle, we found that the Martha Stewart does almost as reliable a job and costs under $100. (It weighs about 14 pounds, so lifting it also totally counts as a workout.)

Potato Ricer

[Photograph: J. Kenji López-Alt]

There may be some people out there who are cool with lumpy mashed potatoes. But for the rest of us, a potato ricer is a great tool to have in the kitchen, whether you’re partial to extra-fluffy or rich and creamy mashed potatoes. A good food mill will also do the trick (and proves handy for making extra-smooth cranberry sauce, too). You probably don’t need both, though, so take a look at this guide to see which one you should have in your kitchen.

Poultry Shears

[Photograph: J. Kenji López-Alt]

If you’re going to spatchcock your turkey, you’ll need a strong pair of kitchen shears. Good thing we finally got around to testing out a whole bunch. OXO’s poultry shears were the winners: The looped handle will keep your hands from slipping (in case of grease), and there’s a take-apart hinge that makes them super easy to clean. These are the only shears we tested that do well getting through slimy skin and cleaving through bone. Take that, turkey.

An Immersion Circulator

[Photograph: Vicky Wasik]

If you’re looking to do more of a modern Thanksgiving menu, having a sous vide circulator will take your cooking to the next level. We like the Anova for its reliability and easy-to-use interface, which guarantees that even if you’re new to sous vide cooking, everything will turn out just fine. And when we say everything, we mean extra juicy sous vide turkey breast with crispy skin and the carrotiest glazed carrots you’ve ever had. Should you need a smaller model, the Joule will definitely serve you well.

Fine-Mesh Strainer

[Photograph: Vicky Wasik]

We’ve written time and again about the many uses for a fine-mesh strainer, and on Thanksgiving, it definitely makes the essential tools list. For example, fine-mesh strainers ensure that your stock and gravy will be nice and clear. And they’ll help produce the silkiest custards (like for Stella’s chocolate cream pie, which makes for an incredible Thanksgiving dessert).

Food Processor

[Photograph: Vicky Wasik]

We recently tested a number of food processors on the market. Sure, they can be heavy and pricey, but a food processor is an excellent tool to have in your kitchen, especially when you’re cooking for a crowd. Use it to quickly blitz your mirepoix, slice potatoes, put together your flaky pie dough in a flash, or even purée soups. Our testing found the Magimix food processor to be the best and most efficient, but if you’re looking for something a little more affordable, the Cuisinart will serve you well at about half the price.

Immersion Blender

We’ve not only done extensive research on finding the best hand blender, but we’ve also written a love letter of sorts about why we think you need one. The long-short of it is, you can use it to make the silkiest butternut squash soup and even whipped cream in a pinch. And if you happen to somehow produce lumpy gravy, a quick blitz with the immersion blender and it’ll be smooth as can be.

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Tags: 19, Eats, Equipment, Essential, our picks, thanksgiving, Tools

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[jenguerrero]

#Lavash @Lavash #AraZada @AraZada #KateLeahy @KateLeahy #JohnLee @JohnLee #ChronicleBooks @ChronicleBooks

I’d eaten store-bought lavash before, but I’d never been to an Armenian restaurant, so I really had no idea what to expect with Lavash. I can tell you now just what a travesty that was! Hauntingly delicious kebabs of fragrantly spiced meat and vegetables in homemade lavash flash baked on my grill. This was the most amazing sandwich. While lavash is served with an awful lot of dishes in the book, the book has a huge variety of Armenian recipes. And they are delicious! And many of the dishes are good for you! I’ll talk about the rest of the book in a minute, but first I want to share the recipe for that glorious grilled bread with you. It has no resemblance to the stuff at the grocery store. None. Zero.

Need that book? I’m an Amazon affiliate. Any time you use one of my links to make a purchase, Amazon gives me a tiny percentage. Thank you! #CommissionEarned

Lavash

Reprinted from Lavash by Ara Zada and Kate Leahy with permission by Chronicle Books, 2019

Lavash

This lavash recipe takes what we learned from Armenia’s master lavash bakers and adapts it to the realities of a modern home kitchen. It makes a forgiving dough that can bend to your schedule: You can make the first step— the old dough—and the final product in about 6 hours, or you can spread the work out over the course of a couple days. The instructions that follow include options for cooking lavash on a wok, cast-iron griddle, or grill. Before starting, review Baking from This Book (page 36) to sort out the heat source that works best for you. The less time the lavash spends cooking, the more pliable it will be. If the lavash griddles up into a crisp cracker, that’s okay too; spritz it with water, cover it in a towel, and it should soften. Griddling the first lavash is like cooking the first pancake in the batch, and you may have to adjust the heat of the cooking surface to prevent parts of it from burning before the rest is cooked. That’s okay; in Armenia, there’s a saying attributed to the poet Paruyr Sevak that the first lavash baked in the fire is like a first love—it’s too hot to last. “Whatever you do, it will fall off the wall of the tonir and burn away,” he wrote. Here we’re hoping to instill a slow-burning, long-lasting kind of lavash love.

Makes eight 13 by 9 in [33 by 23 cm] sheets

OLD DOUGH ½ cup [70 g] all-purpose flour ¼ cup plus a scant 1 Tbsp [70 ml] lukewarm water (see page 38) ¼ tsp instant yeast

DOUGH 1 cup [240 ml] lukewarm water (see page 38) 1 Tbsp sunflower oil or other neutral oil 2 tsp kosher salt 3 cups plus 2 Tbsp [440 g] all-purpose flour, plus more for dusting

To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.

To make the dough, in the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn’t have to be perfectly mixed in.

Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate.

(To make by hand, combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes.)

Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl. (To knead by hand, dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.)

Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.

To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.

To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out.

Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn’t have to look perfect. To griddle the lavash, follow the instructions on the facing page.

  To griddle lavash, choose one of the following options:

OVERTURNED WOK Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy. Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates. Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds. Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.

CAST-IRON GRIDDLE Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates. Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough eas¬ily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds. Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn’t get too hot.

GRILL Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil. Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts. Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.

Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It’s okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it’s still cracking, mist with more water.

NOTE: To turn leftover lavash into crackers, tear or cut the lavash into chip-size pieces and place them in a single layer on a sheet pan. Brush the pieces with a little oil, sprinkle them with salt, and then toast them at 400ºF [200ºC] until golden brown and crispy, about 6 minutes.

My thoughts and pics of the dishes I tried: 1) My dinner. Lavash, Khorovats, and Khorovats Salad. I’ll go through all the details of the components in a second, but this was an outstanding dinner. It silenced the table with weird outbursts of yummy sounds. You have to get it started in the morning to have it ready for dinner, but it is so worth it. 2) Lavash – p 48. This is delicious! The flavor is terrific, and the dough is lovely to work with. This takes about 6 hours start to finish, but 5 hours are various resting parts. It’s beyond worth the time investment. They give instructions for cooking on the grill, on a griddle or the overturned wok. This makes 8 balls of dough. I used 4 for grilled lavash and saved the other 4 to use the next day in Lahmajo (Armenian pizza) on a baking steel in the oven. 3-4) Khorovats – p 160. Delightful dry-rubbed, grilled meats. I went with beef tenderloin, but they listed so many options. I was using 2 pounds of meat and didn’t want to make enough rub for 20 pounds, so I made 1/10th of the rub recipe. After you grill the meat, it goes into a bowl of thinly sliced onions and tossed, and then a few handfuls of herbs are tossed in. It’s glorious. They give grilled veg suggestions, but I decided to just go with the Khorovats Salad (next) with it. 5-6) Khorovats Salad – p 167. Grilled eggplant and tomato, tossed afterwards with onion, garlic, and herbs. So simple and perfect. I added Anaheim peppers to mine, because that was one of the vegetables suggested with the Khorovats. 7) Lahmajo (Armenian Pizza) – p 64. Fabulously thin crisp crust using 4 of the lavash dough balls. The topping is a glorious spiced meat with some flavor overlap with a great taco filling. It’s dusted with mint after it takes a blast in a piping hot oven on a baking steel (or pizza stone), and then it’s served with lemon. There’s no cheese involved. 8) Green Salad with Radishes – p 98. This was the recommended side dish for the Lahmajo, so we had to try it. Great salad. I usually toss the radish leaves, and they were a lovely addition, with a nice variation visually and of flavor from the romaine. The pomegranate molasses and paprika are subtle, but great background notes. 9) Salat Vinaigrette – p 95. Beets, potatoes, and carrots with onion, dill pickles, beans, and herbs. I would never have put dill pickles in a salad, and they were a fabulous acidic punch that really woke the rest of the salad up. So unusual, and so good! Don’t toss out the beet greens, because those can get used in the next salad. 10) Aveluk Salad – p 100. Beet greens and mustard greens with a nice vinaigrette, onion, garlicky yogurt, walnuts and pomegranate seeds. Nice balance of bitter, tangy, and rich. 11) Meatball soup – p 111. Meatballs studded with rice, onion, and herbs, in an onion, garlic, sweet red pepper, carrot and potato filled broth, with tons of fresh herbs. It makes the kitchen smell heavenly. 12) Summer Salad – p 92. Lovely tomato and cucumber salad with a kiss of spiciness from a mild pepper and fresh zip from herbs.

Some others I have flagged to try: Jingalov Hats (flatbreads filled with greens) – p 58 * Za’atar Hats – p 67 * Matnakash (bread drawn by fingers) – p 68 * Arishta (traditional dried flour noodles) – p 76 * Basturma (cured beef in spices) – p 138 * Urfa Kebab (skewers of eggplant and meatballs) – p 169 * Grape Leaf Tolma – p 171 * Lavash-Wrapped Trout – p 183 * Ghapama (pumpkin stuffed with rice, nuts, dried fruit, and butter) – p 186 * Panrkhash (lavash and cheese bake) – p 201 * and lots of desserts to tempt you…

*I received a copy to explore and share my thoughts.

Need that book? I’m an Amazon affiliate. Any time you use one of my links to make a purchase, Amazon gives me a tiny percentage. Thank you! #CommissionEarned

Lavash

Lavash recipe and cookbook review: Lavash by Ara Zada and Kate Leahy #Lavash @Lavash #AraZada @AraZada #KateLeahy @KateLeahy #JohnLee @JohnLee #ChronicleBooks @ChronicleBooks I'd eaten store-bought lavash before, but I'd never been to an Armenian restaurant, so I really had no idea what to expect with…

[biofunmy]

Gear to Make Room in a Tiny Kitchen

Having lived in small apartments with kitchens measuring roughly 90 square feet or less for my entire adult life, I know how challenging the lack of work and storage space can be when you’re cooking.

I professionally test kitchen equipment for Wirecutter, the New York Times company that reviews products, and the more gear I acquire, the more my kitchen starts looking like a scene from “Hoarders” (much to the dismay of my very patient husband). I’ve had to find creative ways to store tools, equipment, and food.

It sounds counterintuitive to buy more stuff when your kitchen is small, but a handful of inexpensive items have helped me take full advantage of my limited space and bring order to what would otherwise be a chaotic kitchen. I’ve tested dozens, and here’s what’s best for under $40.

Magnetic fridge storage rack

My fridge is a hodgepodge of kooky magnets, pictures, and to-do lists, but it also provides ample vertical storage on the side. I was giddy with excitement when I first brought home the Yamazaki Magnetic Kitchen Organization Rack because of how well it makes use of the unused space on the side of my fridge.

Unlike a standing paper towel holder, it doesn’t hog precious counter space. The magnets are surprisingly strong and don’t slip, even when I tear off a paper towel or when the shelf is filled to capacity (which it always is). The little shelf is perfect for storing olive oil, a pepper mill, and a jar of salt — items I use daily. The hooks on the bottom of the rack are perfect for hanging small tools like vegetable peelers or pastry brushes.

Lazy Susan

Lazy Susans, or rotating trays, take advantage of unused space in deep cupboards or corner nooks on a counter. Wirecutter’s pick is the OXO Good Grips Turntable, which comes in 10.5- and 16-inch-diameter sizes and has grips on the bottom to keep it from sliding around.

I use the smaller size for storing oils and vinegars. To ensure everything stays visible and easy to reach, I arrange the taller bottles in the center of the lazy Susan and shorter bottles around the perimeter. Placing the larger lazy Susan in my fridge was a game changer — the turntable makes it so much easier to locate everything I need. It even helps cut down on food waste because leftovers can’t get pushed to the back of the fridge and neglected.

Cup hooks

Cup hooks, which can screw into any cabinet, are great for hanging mugs or teacups, but I find they’re most useful for holding kitchen tools that would otherwise end up in a bulky crock on the counter or in a cluttered drawer. Installed below an upper cabinet, the hooks keep tools out of the way yet still easy to reach.

Wirecutter recommends the 1-inch BronaGrand Nickel Plated Metal Screw-in Cup Hooks, but you can find a variety of sizes at your local hardware store. Although they require no special equipment to install, it’s helpful to use a small nail and a hammer, or a drill, to start the hole, and pliers to twist the hook into place.

Magnetic knife strip

Like most small kitchens, mine lacks sufficient counter space, so I prefer using magnetic strips for storing knives in lieu of large, counter-hogging knife blocks. The best magnetic strip I’ve tested is the Benchcrafted Mag-Blok, which is made of impressively strong magnets covered in a handsome wood exterior (available in maple, walnut, cherry, white oak, or sycamore).

The wood is gentle on knife blades, so they’re less likely to dull or dent. I’ve also mounted a magnetic strip vertically inside a cupboard door for holding small tools like scissors or corkscrews, which helps declutter my drawers.

[Like what you’re reading? Sign up here for the Smarter Living newsletter to get stories like this (and much more!) delivered straight to your inbox every Monday morning.]

Food storage containers

Food storage containers always seem to eat up cabinet space, so finding some that nest well with lids that stay tidy can make a big difference. I prefer using oven-safe glass containers to store food because they can perform double duty and serve as baking dishes.

After testing several for Wirecutter, my favorite is the Pyrex 18-Piece Simply Store Food Storage Set. The colorful lids are easy to match to the corresponding container, which saves me from frantically digging through a pile of seemingly identical lids in my cupboard. The Pyrex containers are impressively durable too — in my tests, they survived several counter-height drops onto a hardwood floor without breaking. They’re also microwave, freezer, and dishwasher safe.

Basic principles for small kitchen organization

When you’re shopping for kitchen-organization items, it’s easy to get overwhelmed by the amount of available options. Before you run out and buy a slew of things, review these basic principles so you can have a clear sense of what you’re trying to achieve in your kitchen.

Keep everyday items nearby: The more you use something, the more conveniently you should store it. Appliances I use daily, such as my coffee grinder and coffee maker, get prime real estate on my counter. Items I use less often, such as pie plates, cake pans, and roasting pans, get stowed out of the way in bins above my cupboards.

Purge and consolidate: Go through your cupboards and throw out any expired dry goods, spices, or mysterious food lurking in the back of your fridge (admittedly, I don’t do this nearly as often as I should). To maximize space, don’t store anything unrelated to cooking, like medicine or tools, in the kitchen. Items I frequently use in tandem — such as measuring cups, measuring spoons, and mixing bowls — get stored together. To cut down on excess equipment, I try to use a single item for multiple purposes; my large vintage Pyrex mixing bowl, for instance, doubles as a serving bowl for salad or pasta.

Take advantage of vertical space: Hang as many items as you can on the wall to free up cluttered cupboards and drawers. I arrange the most frequently used pots and pans lower, where I can reach them. Some of my cookbooks live on top of my fridge, and I increase cupboard space by using shelf risers and over-the-door baskets.

Whether your kitchen lacks sufficient wall space or is short on drawer or cupboard space, check out our full guide to small-kitchen ideas, where you can find more space-saving tips and product recommendations.

What to Buy is a new series in collaboration with Wirecutter, the New York Times Company that reviews products. Want buying advice from the experts, or need help picking out the right thing for the right job? Email Smarter Living editor Alan Henry, at alan.henry@nytimes.com, and we’ll look into it for you!

Sign up for the Wirecutter Weekly Newsletter and get our latest recommendations every Sunday.

A version of this article appears at Wirecutter.com.

Sahred From Source link Real Estate

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[keremulusoy]

The secret of pumpkin which is the most majestic of fruits is concealed in its taste and in the contained healthful and healing minerals. Although it is the symbol of Halloween in America, pumpkin which has been consumed as a healing nutritional source for centuries, has been named as “heavenly food” in some regions of Anatolia.

The history of pumpkin dates back to ancient times. The first seed is said to have been found in Mexico in 5500 and 7000 BC, and that the motherland is the new continent. However, the history of pumpkin in Anatolia is old as well. The famous physician Galen of Pergamon, who lived 1800 years ago mentioned the healing properties of pumpkin in his books as revealed by many resources. Turkish physician Ibn Sina (Avicenna) also mentioned the healing properties of pumpkin.

Both inside and outside of the pumpkin were used in the past. The outside of the pumpkin was used only for manufacturing the utensils we define as pots and pans yet today it is also used for manufacturing decorative objects. Due to its rich content comprised of essential vitamins and its characteristic enabling storage without being spoiled in a cool environment for up to six months, pumpkin had been one of the most significant nutritional sources during the era when cooling systems did not exist. Even though pumpkin dessert with walnuts and peanuts comes to mind today when pumpkin is mentioned, various dishes are prepared using pumpkin. From this aspect, pumpkin is a highly favorable fruit to create new tastes and flavors. As in different parts of the world, pumpkin stuffed with molasse, pine nuts, almonds, various dried fruits, and honey is prepared in some villages of Anatolia and baked in an oven. Pumpkin is a fruit which is not wasted by any means as both its inside and outside crust can be consumed and used.

Pumpkin is widely grown in many regions of our country. It is one of the indispensable tastes, especially for Sakarya province. The pumpkin grown in Sakarya is one of the best throughout Turkey. The soil of our region is so fertile that there are scarcely few fruits and vegetables that cannot be grown in our region. Pumpkins of the same size and growing corps as you may observe abroad can be grown within the boundaries of our country as well. One of the citizens living in our city had brought seeds from the United States back in 2014 and grew a pumpkin as big as the ones in those regions (450 kg) thus proved this assumption.

Let’s take a close look at the benefits and advantages of pumpkin in terms of health; Pumpkin is rich in terms of minerals. Due to the fact that it contains iron, potassium, sodium, phosphorus, calcium, and magnesium, it is an important source of food for human health. All of these features are important for bone health in children and elderly people. Doctors advise that pumpkin is consumed in plenty of amounts during winter days. Because it is a strong and efficient source of energy on cold winter days. It is the most significant and powerful protector of human health. It is especially recommended for cancer patients who are nowadays ever-increasing. Pumpkin consumption is preventive against Alzheimer disease and premature aging as well. It is recommended that even diabetics consume pumpkin. It also prevents anemia due to iron available inside. It is a food that should be abundantly consumed due to such benefits and advantages in terms of health.

Pumpkin Baklava

Ingredients: • 12 leaves of baklava phyllo • A water glass of melted butter • A kg peeled pumpkin • A water glass of ground crushed a walnut • 2 dessert spoons of cinnamon • A dessert spoon of vanilla • A teacup of sugar

Syrup: 3 water glasses of sugar, 3 water glasses of water, ½ lemon juice

Preparation: Sugar and water have pored in the pot. Boiled for an additional 5 minutes after the water starts boiling. Lemon juice is added and boiled until it comes to a boil. The pumpkin is shredded and kept in a strainer for 2 hours. It is then filtered. Pumpkin is taken into a large container. Walnut, cinnamon, vanilla and a teacup of sugar are added and mixed. 6 baklava phyllo are spread between the melted butter and baked in the oven tray. On top of the baklava phyllo, pumpkin dough is spread. The remaining 6 phyllo are spread on the pumpkin dough and in between them, melted butter is spread. Butter is smeared on the last phyllo. Cut with a sharp knife and sliced. Baked in a pre-heated oven at 180 degrees Celsius until the top is browned. The warm syrup is poured over the warm baklava. Leave to cool and serve.

 Pumpkin Pastry

Ingredients: • 5 pieces of phyllo pastry • ½ kg pumpkin • 1 ½ water glasses of sugar • A water glass of milk • A teacup of oil • A water glass of powder sugar (optional)

Preparation: Shredded pumpkins are roasted with sugar for 10 min. on low heat. The prepared dough is placed on to a piece of phyllo pastry and it is rolled (wrapped like tray rolls). This is repeated for the remaining 4 pieces of phyllo pastry. A water glass of milk with a teacup of oil is mixed and applied on the pastry. Cook in a 180-degree oven for 30 minutes. Optional powdered sugar can be added on top of serving. Optional sweetening syrup can also be added.

NOTES:

Creamy Pumpkin Dessert

Ingredients:

2 kg pumpkin

25 pieces of Burçak biscuit

A tea cup of crushed walnut

2 water glass of sugar

2 tablespoons of pistachio

1 package of whipped cream

A water glass of milk

Preparation: Pumpkin is peeled and sliced. 2 water glass of sugar is added and cooked until the pumpkin slices are smooth. Once the pumpkin slices are smooth, they are mashed. Pieces of biscuit are malled until they are like flour and along with crushed walnut they are added on to mashed pumpkin and thoroughly mixed. A large pyrex bowl is moistened and mashed pumpkin is poured in by pressing with a spoon. It is removed by reversing it into a flat and round serving plate. A water glass of milk is stirred up with whipped cream until it thickens. It is filled on the pumpkin dessert by using a whipped cream siphon. Served after leaving it in the refrigerator for a few hours with pistachios on it.

Pumpkin Soup

Ingredients:

300 gr pumpkin

2 tablespoons of flour

A teaspoon of nutmeg

Crushed walnut

A teacup of milk

3 tablespoons of butter

3 tablespoons of cream

¼ dill

2 water glasses of bouillon

Preparation: The outer crust is peeled and chopped into cubes, then the pumpkin cubes are washed. Approximately one liter of water is placed on and boiled. After the cooking process, it is pureed with a hand mixer. On the other hand, butter is added to a pot and flour is added and roasted on low heat. Cold milk and cold water are poured on and stirred quickly. Then the mashed pumpkin is added, when it starts to boil salt, cream, walnut is added. It is boiled on low heat. Soup is served in bowls with dill on them.

Pumpkin Carving

A type of carving art, which uses pumpkins as its prime material is called Pumpkin Carving. Also in Turkey, the works of pumpkin carving art are exhibited especially during pumpkin-related festivals. In the U.S. people carve magnificent figures on pumpkins from human and animal shapes to symbols of horror like zombies for Halloween. There are even studios dedicated to pumpkin carving.

By: Şef Nuri Atmaz

*This article was  published in the  March-April issue of Marmara Life. 

Secret Of Pumpkin The secret of pumpkin which is the most majestic of fruits is concealed in its taste and in the contained healthful and healing minerals.

[lovemychinchilla]

Can You Train a Chinchilla to Use a Litter Box?

Chinchillas are generally clean pets, but they still need to go to the toilet. Their wee, especially, can get everywhere and is the biggest obstacle to keeping a chinchilla's cage clean. If you could toilet train your chinchilla it would make life a lot easier!

Can you toilet train a chinchilla? You can, although they may occasionally forget to use the litter box. Chinchillas naturally pick a corner of the cage to urinate in. Place a specially-made tray or glass Pyrex dish in that corner and line it with fleece or KD pine. Place soiled bedding in the tray during toilet training so your chinchilla knows what it's for.

Most chinchillas take to toilet training immediately, but in some cases, there are tricks you'll have to use to get it to do what you want. So, if you'd like to know how to train a chinchilla to use a litter box (and much more), read our guide below...

Can Chinchillas Use a Litter Box?

Chinchillas can be partially trained to use a litter box, although they aren't as good at doing so as other pets are. Owners will put a small tray in the corner of their chinchilla's cage, and their pet will use it as intended.

It could take a few days or a week for your pet to get the hint. But many chinchillas instantly understand what the tray is for, and will use it.

Where Do Chinchillas Go to the Bathroom?

Do chinchillas pee everywhere? Yes and no—pet chinchillas will typically pick somewhere to urinate, and stick to it. Sometimes chinchillas spray or pick somewhere different for a change, but most of the time, they'll pick the same place. You can take advantage of that by putting extra bedding there.

But one thing you can't do is get a chinchilla to poop in one specific place. That's because chinchillas will poop wherever they go, no matter what they're doing.

Believe it or not, but something so simple as this is an evolutionary adaptation. Chinchillas can't get wet, so if they get urine in their fur, it can be bad for them. So, all chinchillas have to pick carefully where they wee. But chinchilla feces is dry, which means it doesn't cause the same problem. This means that chinchillas have to wee in one place, but can poop anywhere.

This will normally be a corner of the cage, typically one of the back corners. They do this because if they were to wee in the central area of the cage, it's more likely that they would step in it and get it in their fur. The back corners are further away from potential 'threats', which is why they're picked.

Some chinchillas will urinate in different places, though. Some will pick:

Platforms

Out the sides of the cage

In the center of the cage

At other chinchillas or at you (spraying)

It's behavior like this that makes litter training appealing to chinchilla owners.

Do They Make Litter Trays for Chinchillas?

There is such a thing as a litter tray for chinchillas—there are some for any animal that lives in a cage. These are similar to those used by other animals, except they are usually triangular so they can fit in the corner. Most are made of plastic by companies that don't truly understand chinchilla ownership (as chinchilla cages should never have plastic in them). But some are metal, and these are suitable for our pets.

These trays typically have a pan that's covered with a wire mesh. The wire mesh is there so that the chinchilla doesn't accidentally step in or sit in its urine. These are useful at first, because the chinchilla may not understand that it's urine is still there (as it wouldn't normally be in the wild). But over time, your pet will get used to its tray, and you can remove this if it's a problem.

What's the Best Chinchilla Litter?

The first thing you need to know is that regular cat litter isn't a good choice. Chinchillas will gnaw and nibble on everything in their cages, and will chew clean litter. It's unclear whether this kind of clay will cause impaction (constipation) when ingested, so another choice may be better. Paper certainly can cause impaction, which means that shredded paper or newspaper isn't an option either.

You could use fleece. Cut out a small square or triangle and line the bottom of the litter tray with it. Kiln dried pine is another option. You'll need to change the lining frequently whatever you use. You can do this when you spot clean the chinchilla cage each day.

How to Litter Train a Chinchilla

Litter training isn't about forcing your pet to do something. So, if you hypothetically picked up your chinchilla and held it over the litter tray for it to go to the toilet, it wouldn't. Instead, you have to work with your chinchilla so that what it wants to do is (coincidentally!) what you want it to do.

Ideally, you should start training your chinchilla when it's young. The younger it is, the more likely that the behavior will stick, as this is when it learns  behaviors from its parents. But if your chin is a rescue, or you're coming late to the idea of litter training, give it a go anyway and see what happens.

1) Check Where Your Chinchilla Goes to the Toilet

Begin by watching your pet for a while. It won't take long before it has to go to the toilet. Your chinchilla will already have picked somewhere that it enjoys weeing, be that a particular corner of the cage, on a platform, or out the side of the cage.

If your chinchilla has picked a corner, this whole process will be much easier. Your chinchilla has now, in a sense, litter trained itself; all you need to do is put the litter tray there and get your pet used to it.

If your chinchilla's behavior is more unruly, and it goes to the toilet wherever it likes, you'll have a little more work to do. You may have to settle for partial litter training if this is the case. But it's worth perservering and seeing how much you can train your chinchilla anyway!

2) Place the Tray in the Corner

Some chinchillas take to the idea of a tray instantly. As such, it's worth trying with the pan straight away. Place it in the corner your chinchilla already uses to go to the toilet, and see if it works.

The tray should be lined with something to soak up the urine. This stops your chinchilla from accidentally getting wet when it uses the pan, and makes cleaning easier. You can use fleece or KD (kiln-dried) pine to line it. As stated above, avoid papers or store-bought litters as your chinchilla may chew them and develop constipation.

Attach the tray to the side of the cage. Some trays come with a way to attach them, e.g. nuts and bolts. Others don't, and you'll have to use something of your own like a bulldog clip. This will stop your chinchilla from moving the tray around and potentially getting wet.

3) Take Soiled Bedding & Place It in the Tray

If your chinchilla doesn't understand what the tray is for, you can show it—not by using it yourself, but by putting some soiled bedding in there. Chinchillas have sensitive noses and can smell where they or another chinchilla has gone to the toilet. By putting the soiled bedding in there, you're telling the chinchilla what it's for.

Again, observe your pet for a while. If your chinchilla is a toilet training natural, then this should be enough to give it the hint. But yours may have deeper-seated problems with stress or developmental issues, in which case it may not.

If this doesn't work, there's not much else you can do. We recommend continuing to try for a week or two to see if your chinchilla takes to it, as some chinchillas—to be frank—are dumber than others.

You could also consider using an under-the-cage tray to catch whatever mess your chinchilla makes.

How Often Should You Change a Chinchilla's Litter Box?

As you would for other pets, so too should you change a chinchilla's litter box regularly. This stops accidents like spillages, and stops the tray from smelling. Most owners change the litter tray every day, and replace the lining with fresh.

When changing the litter box, you can put the lining in the bin if it's disposable. If you don't use lining, you can pour the urine down the drain or toilet. You can take the opportunity to quickly scrub the pan with hot water and soap, which will stop bacterial buildup and smell. If the urine cakes on or leaves a stain, soak it in vinegar and leave it overnight.

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Types of Chinchilla Litter Box

A Pyrex dish. Image courtesy of شہاب, shared under (CC BY-SA 4.0)

There are three main types of litter box. The first is the triangular kind that fits in the corner of the cage. This is the kind described above. The second is a pan, which looks like a regular litter tray. This sits in the cage, but it's not triangular.

The third is a pan that goes underneath the cage. It slides into position and catches your chinchilla's wee and poop through the mesh wire of the floor. This is a common setup for different kinds of farmed animals, as it allows for easy collection and cleaning. It also means that there's no chance for the wee to get in your chinchilla's fur.

The pan inside the cage is the best solution, as it's not good to keep your chinchilla on a wire floor. This is what most owners go for.

Can You Make a DIY Chinchilla Litter Box?

You can make your own litter boxes, and this is what experienced owners have done for a long time. Products for chinchillas are far harder to come by than those for other pets, and those you do find may be unsuitable. Most products on Amazon and eBay aren't fit for chinchillas because they're made of plastic, for example.

Some owners used baking pans, either glass or metal. These can be lined with litter as a regular tray would be. Ceramic dishes also work well for this. So long as the makeshift tray isn't made of something chinchillas can gnaw and get sick from, it's worth a try.

Make sure you pick a heavy pan. Otherwise, the chinchillas will try to pick the pan up and will spill the contents. Most owners use big 8x8x8 Pyrex glass baking dishes, which are plenty heavy. Another benefit of these is that they're dishwasher safe, which means less work for you.

If none of the above works, then your chinchilla is one of the few which can't be house trained. Instead of giving it a litter box, rely on fresh bedding and frequent spot cleaning instead. This will stop your chinchilla's cage smelling, even if it makes a mess!

Below, you can find our chinchilla quiz, new posts for further reading, and a signup for our Chinchilla Newsletter!

[ays_quiz id='9']

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#chinchillas #chinchillabehavior