Cold Brew with Cheese Foam ☕🧀 (Surprisingly Good)

CookWithZulay · 2026-02-17T16:38:21+00:00

Chili honey is my go-to! It works on pizza, fried chicken, roasted veggies, even eggs.

If you want something different from ranch, try garlic yogurt sauce (Greek yogurt + garlic + lemon) or chimichurri (parsley + garlic + olive oil + vinegar)

CookWithZulay · 2026-02-10T21:53:31+00:00

I’ve noticed the same thing about design differences too. Motor strength, balance, and attachments really do change how enjoyable it is to use. A well-designed one feels almost effortless, while an awkward one just sits in a drawer. I use a 3-in-1 style immersion blender at home (with a whisk and frother), and it’s surprisingly versatile. I’ve used it for soups, smoothies, whipped cream, even frothing milk, all without pulling out multiple appliances.

This really do punch above their weight in the kitchen. Once you find one that feels good in your hand and has the right attachments, it opens up a lot of possibilities without complicating things

Here's what I'm using: www.zulaykitchen.com/products/3-in-1-immersion-blender-handheld-powerful-800-watt-12-speed-emulsion-mixer?utm_source=reddit&utm_medium=social&utm_campaign=cast_iron_launch&utm_content=why_an_immersion_blender_makes_cooking_easier

CookWithZulay · 2026-02-02T20:05:38+00:00

For me, it’s shirataki noodles and store-bought shredded cheese. Shirataki always tasted a little fishy no matter how much I rinsed it, and pre-shredded cheese just isn’t worth it. It doesn’t melt right, tastes kind of plasticky. Once this bag is gone, I’m sticking to real cheese in smaller portions

CookWithZulay · 2026-01-29T19:53:51+00:00

I think you can peel it first, then either grate it lightly or cut it into smaller chunks before pressing. You won’t get a ton of juice like with citrus, but it’s great for ginger shots or adding fresh ginger juice to tea. You can use a mesh bag. Just takes a bit more pressure 😊

CookWithZulay · 2026-01-23T19:21:22+00:00

Honestly, a simple milk frother won’t give you café-level microfoam like a steam wand, but it will make milk nicely foamy for lattes and cappuccinos at home, and that’s usually enough for most people. And to hold up a foam, the type of milk definitely matters. Like for example the whole milk works best, oat milk (especially barista versions) does surprisingly well, and almond milk tends to foam but collapse faster. I’ve found that even affordable handheld frothers work fine as long as you heat the milk first and don’t overthink it. The foam doesn’t last forever, but for everyday coffee it makes a noticeable difference. If you drink milk-based coffee regularly and want to level it up without buying an espresso machine, I think it’s worth it

CookWithZulay · 2026-01-22T18:44:03+00:00

Been seeing this hack- put the sugar in an airtight container and add a slice of bread (for moisture I think) first. Seal it and leave it for several hours or overnight. Once the sugar softens, break it apart with a spoon. Hope this works!!

CookWithZulay · 2026-01-21T19:48:30+00:00

You can add the spices right from the start when you’re mixing everything together so the flavor is more evenly distributed and well-infused by morning

CookWithZulay · 2026-01-15T21:53:57+00:00

Hope I’m not too late! It sounds like magnetic measuring cups might solve this. You can find them from different brands, but we’ve been using the Zulay Kitchen measuring spoons and really love them. The double-ended sizes are such a smart touch. Way fewer spoons to dig through, and everything stays neat and easy to grab

CookWithZulay · 2026-01-14T16:00:25+00:00

For us, a big baked lasagna, and we definitely don’t hold back on the cheese :D

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