I have a dinner party with ten guests. Can I use CookinGenie?

In America, we love our fried foods. From chicken wings and French fries all the way to corndogs and mozzarella sticks, we’ll eat just about anything that came from a deep fryer. But as much as we love these foods, it doesn’t take an advanced nutrition degree to tell that something submerged in a vat of hot fat probably isn’t good for you.

Why Are Fried Foods Bad for You?

Deep frying foods cause the calorie count to go way up, it adds more saturated fat, and tacks on cholesterol. It’s been well-documented that regularly eating fried foods can promote weight gain, increase your chance of heart disease and diabetes, and just generally degrade your overall health.

Why Do We Eat So Much Fried Food?

Given all the adverse health effects of deep-fried food, it seems fairly obvious that giving them up would be a great lifestyle choice. But still, we love our fried foods, with 1 in 3 Americans eating fast food every day. The trouble is the hot, crispy food that comes out of the deep fryer can be very tasty, and rather addicting. Plus, many of us grew up with fried foods like chicken tenders and onion rings, and as adults, it can be very hard to put them down.

Air Frying: A Healthier Way to Fry

With more people becoming increasingly health-conscious about their diet, a new phenomenon has come into the fold over the past few years, air frying. An air fryer is a countertop machine with a perforated basket to “fry” foods without submerging them in oil. You simply toss the food with just a little bit of oil, put it in the basket, and the air fryer cooks it by blasting hot air in a rapid convective motion around the food. So technically, the air fryer doesn’t “fry” the food, it’s more of a quick convection bake, but the result of ultra-crispy food is still the same.

Without all that oil, air-fried foods have fewer calories than deep-fried foods and have much lower fat and cholesterol content. Of course, things like chicken wings and fries are still not exactly healthy foods even when air-fried, but this new age device can certainly help curb some of the worst consequences, so you can feel much better indulging.

Air Frying with CookinGenie

At CookinGenie, one genie has mastered the art of air-frying and is ready to share his air fryer with the world. Genie Dylan Tompkins offers several air-fried dishes, such as his extra crispy air-fried wings with a delicious choice of sauces such as barbecue, buffalo, Cajun, and garlic-parmesan. He also has crispy on the outside, fluffy on the inside air-fried sides such as the delicious marble potatoes served with bacon smash burger, or the golden-brown French fries that come with the chicken gyro. These delicious foods have all the same crispy fried goodness you love but without all the bad health baggage. With the magic of the air fryer and the magic of CookinGenie, you can have your fried foods, and eat them too.

Written by:  Jared Kent

Gig economy is a term that has been gaining in popularity for the past few years. Also sometimes referred to as the freelance economy. It’s describing a new financial path where workers support themselves with a variety of short-term projects or jobs that do not provide traditional benefits such as healthcare or retirement. This phrase gained traction around the financial collapse in 2009 when many unemployed workers made their way by “gigging” or working as many small jobs as they could to string together an income.

By 2015 the gig economy had shifted again. With the rise of technology and the emergence of companies such as Uber & Lyft. Public opinion on this type of work changed. Now it’s drawing a larger pool of people by offering things like flexible hours. It tends to attract professionals who want location freedom and the ability to set their own schedule. Then there are people who only occasionally gig to earn a few extra dollars. This has been a lucrative avenue for those who have a regular income but don’t mind taking on an extra task to make a little extra green. This has become common for retirees who might rent out a spare room with AirBnB every now and then, or a commuter who can pick up an extra passenger using one of the many ride hailing apps.

Factors of a gig economy

A gig economy can benefit both individuals and businesses by making work more adaptable to the needs of the consumers. It allows people to both specialize in something and move between industries along with their interests. The benefits of a gig economy include cheaper and more readily available services.

Gig economies tend to thrive in urban environments and America is one of the leading countries with a growing freelancer economy. Some estimates say as much of ⅓ of the workforce is working in a gig capacity already. With the spread of high-speed internet this is allowing more and more people to work remotely with an independent contract. It’s attractive for businesses too as they can hire someone more specialized for the work they need to get done. By not having to only hire from a local pool of professionals they have many more choices of who they’d like to work with.

Challenges with the gig economy.

As many positives as there are associated with this growing trend, there are also challenges. For some workers it can be feast or famine as your next job or contract is dependent on you finding your next client or project. Of course, all industries go through cycles of growth and decline, this can be particularly difficult for those who gig. Some workers complain that there is a lack of work life balance. Then of course there is a lack of benefits, and retirement.

There is certainly a lot to consider when entering this new market. While for some professionals it can offer lucrative earnings and freedom, with others it can lead to challenges and insecurity. What do you think about cooks entering the gig economy?

References:
https://www.investopedia.com/terms/g/gig-economy.asp

https://www.ft.com/content/b5a2b122-a41b-11e5-8218-6b8ff73aae15

CookinGenie lets you travel with food all around the world. Next stop: Korea. 

Sometimes, the humblest foods are the best foods. That’s certainly the case with bibimbap, Korea’s answer to fried rice, and—if you ask us—one of the top must-try foods around the world. 

The word “bibimbap” means “mixed rice with meat and vegetables,” and variations of the dish abound. It’s a dish that is endlessly customizable based on whatever the cook has on hand: some versions are made with raw beef and eggs, while others incorporate cooked seafood or pork and a fried egg. What all these versions have in common is a base of rice topped with ingredients that are individually prepared and carefully seasoned, then stirred together just before serving. The result is a colorful dish with flavors and textures that are hearty, bold and harmonize beautifully with one another.   

In its article about bibimbap, the Korean Culture Blog cites different origin stories for this famed food, which is centuries old. “One story is that ancestral rituals were performed in the countryside away from home and after the rituals, instead of bringing all the foods back home which was cumbersome, the people mixed together all the foods in one big bowl and ate them all. Another story is that bibimbap came from the ancient custom of mixing leftover cooked rice with all the remaining side dishes and eating it as a midnight snack on the eve of Lunar New Year.  Another story is that while working out in the fields, the farmers mixed together all the nutritious ingredients in one big bowl to have a quick and healthy meal.”1  

Over time, regional variations developed with the most famous version coming from Jeonju, a small city in South Korea. Jeonju bibimbap is made with bean sprouts, gingko nut, pine nut, chestnut, spinach, lettuce, bracken, mushroom, turnip, carrot, seaweed, and beef. It beautifully represents the philosophy of Hansik (traditional Korean food), by combining the five colors that represent the elements that make up the universe—green/water, red/fire, yellow/wood, white/metal and black/earth—and the five flavors: sweet, hot, sour, salty and bitter.2 

There are also variations based on the type of dish bibimbap is made and served in. Traditional yangpun bibimbap is served in a yangpun, a large brass bowl, although these days many Korean cooks reach for a stainless steel bowl to make yangpun bibimbap instead3. One of the most beloved varieties is dolsot bibimbap, which is made in a dolsot—a heavy stone or earthenware bowl that’s heated to a high temperature before ingredients are added. The rice goes in first so it cooks in the hot bowl and forms a crispy, crackling bottom crust that adds a satisfying crunch when everything is stirred together.  

Bibimbap took flight outside Korea—literally—and gained notice as one of the best foods in the world in the late twentieth century when South Korean Airlines began serving it for inflight meals. Its popularity quickly spread: Wikipedia calls the dish a global symbol that symbolizes the harmony and balance in Korean culture4 and CNN Travel listed it at number 40 on its 2011 list of the World’s 50 Most Delicious Foods.5  

CookinGenie’s Jared Kent makes his bibimbap by topping seasoned white rice with spicy ground pork and garlicky carrots, soy-glazed spinach, quick-pickled cucumbers, green onions and kimchi, and crowning it all with a crispy fried egg. (He makes a just-veggies version for you vegetarians out there too). Just before serving, he drizzles the bowl with a sweet-and-spicy gochujang-soy sauce that ties it all together.  

And just a quick note: we added bibimbap to our menu at the request of one of our customers. Are you craving a dish and don’t see it on our menu? Just ask! Our team of Genies are inventive cooks with a deep repertoire of recipes—so chances are one of our chefs can help you satisfy your cravings for famous food from around the world. Send us an email with your special request to support@cookingenie.com.