What’s IS that? …mono & diglycerides

Ever seen the word “Mono & Diglycerides” on the side of your much loved box of you-name-it and wonder, what is that??? Well then you are in luck! Starting today I’m going to start to demystify your food ingredients & tell you what it’s supposed to be doing in your food!

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The Salad Dressing Dilemma

When you make salad dressing at home, what do you put in it? Olive oil, vinegar, lemon juice, maybe a little salt and pepper? If you’re creative maybe even some honey mustard, or jam (just maybe not together). But we don’t always have time to make our own dressing. That’s why sometimes, it’s just easier to buy it. So you pop over to the grocery store and after perusing the shelves decide on this product…

Kraft’s Extra Virgin Olive Oil – Aged Balsamic Vinaigrette. But did you read the ingredient label? Probably not, but luckily for you! I did…

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Why do you add salt/oil to boiled water for pasta?

Boiled PastaThanks to how cheap dried pasta is, this is a staple in most homes. Introduced to us by the Chinese (and later the Italians) it always makes for a delicious meal.

Cooking it should seem simple enough, boil water, add pasta. Take out when done, rinse and eat! But then someone told you about adding salt and oil to the water… and you were all “huh”? After a quick search on the Google, it looks as if you’re not alone. Not many people actually understand why we do it!

Well after reading this post, you’ll know exactly why!

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