Kitchen Logic

For beignets, mix a rich yeast dough, rest, roll, cut, and fry until puffed; dust the hot pastries with powdered sugar.

Beetroot preparation: scrub, trim, peel if needed, then steam, roast, boil, or grate raw; season with acid, salt, and fat.

To cook beetroot, scrub, trim, then boil 30–45 minutes, roast 45–60 minutes at 200°C, or steam 25–35 minutes until tender.

Beets stay crisp when roots are bagged unwashed in the fridge, greens are wrapped damp and chilled, and long keeps use freezing or pickling.

Yes, refrigerating ripe bananas keeps the inside fresh longer—peel browns, but ripening slows; chill only after they turn yellow for best texture.

Basmati rice originated in the northern Indian subcontinent, with early records from the Indo-Gangetic plains of India and Pakistan.

Basmati rice cooks in 12–14 minutes on the stovetop (white) or 22–25 minutes (brown), then rest 10 minutes for fluffy grains.

For basmati rice per person, plan 55–75 g raw (⅓–½ cup) or 150–200 g cooked (1–1½ cups) based on appetite and dish style.

Basil storage: Keep stems in a jar at room temperature, change water daily, skip the fridge, and freeze leaves or pesto for longer keeping.

During an outage, a bag of ice can extend fridge safety by ~2–4 hours if the door stays shut and food remains at or below 40°F (4°C).