Keira Wingate

Jan 11, 2025 | thetakeout.com | Keira Wingate

I love pasta and anything Gordan Ramsay-related, so when I saw a new pasta recipe from him on YouTube, I knew I had to see what delicious creation he came up with. However, the famous chef used an interesting choice of greenery for his pasta: lettuce. You may be thinking, why not use spinach? Well, Ramsay explained his choice. "This kind of inspiration came from working in France, where we had fresh peas finished with bacon and lettuce; it's the same with pasta," he said in the video.

Jan 11, 2025 | thetakeout.com | Keira Wingate

If you are like me, ranch dressing is something you always have on hand for dipping for everything from vegetables to chicken fries. But it also works particularly well in a pasta salad. While recipes can vary, most include peppers, tomatoes, mozzarella, pickle juice, pepperoni, and vinegar (or other salad dressing). Try ranch as the main dressing, no matter which additions you like in your pasta salad.

Dec 8, 2024 | thetakeout.com | Keira Wingate

Cooking chicken can be a daunting task for some, as it needs to be cooked to just the right internal temperature, unlike beef for example. As someone who cooks chicken weekly in the oven, I know just the right temperature to cook it at, which hopefully makes it a bit easier for others to cook! To save you all from a long-winded answer: it's 400 degrees Fahrenheit. Your standard chicken breast that is available at your local grocer is around 3 ounces, but this works for drums and thighs.

Dec 7, 2024 | thetakeout.com | Keira Wingate

Meat and candy thermometers do virtually the same thing — they gauge the temperature of a specific ingredient. However, these instruments are very different in terms of both look and temperature range. You can use a candy thermometer to measure the temperature of boiling sugar or syrups — this is especially important when making hard candy or caramel as the texture changes drastically across small heat fluctuations.

Dec 7, 2024 | thetakeout.com | Keira Wingate

Growing up, my Aunt Kellie would make delicious fried chicken. It usually required cleaning out the kitchen sink and then filling it with chicken wings to be coated and soaked in her usual spices and buttermilk. One thing she never did, however, was use condensed cream of chicken soup as a substitute for the buttermilk, which is apparently a secret ingredient to moist and juicy chicken with a crispy outside.