About

Have you ever opened a cookbook and seen a recipe with ingredients or cooking techniques that scare you and make you look for another recipe? I’m Melinda Strauss and I am the founder of Kitchen Tested, a website devoted to helping you make the impossible possible in your own kitchen. There are no boundaries to the food that I will cook or bake in my own kitchen, from liver and onions (influenced by one of the best meals I ever had on an incredible trip to Amsterdam with my husband, Justin) to homemade taffy (a recipe sent to me by a friend who wanted the sticky candy but didn’t want to make it herself). Whether it be a recipe, kitchen utensil or even an appliance, our goal is to show you what is kitchen tested and kitchen approved!

What you will see here: Directions, photos and tips for unusual food that you can cook in your own kitchen! I hope you will see that these exciting and daring recipes CAN be done by a regular home cook.

Who is the author: I (Melinda) am the most wonderful wife…according to me, a (sometimes) patient mother of  two young children, Zachary and Nora, and an experimental chef in my own kitchen and my own mind. I think about food from the moment I wake up to the time I go to sleep and seem to find any excuse to talk about it all day long.

I am a modern orthodox Jew and I keep kosher. Because of this, all of the recipes you read on my blog will be kosher. I encourage you to adapt my recipes however you please, kosher or not!

I am also a Type 1 Diabetic. That means I take insulin every time I eat something with sugar in it. When I was a kid, pre-Diabetes, I would pour so much sugar on my strawberries that my parents would always say “do you want some strawberries with your sugar?” Well, now I add artificial sweetener to my strawberries! It doesn’t stop me from cooking and experimenting with food because I know that as long as I can keep track of my glucose, I can eat whatever I want.

Am I addicted to eating food? Maybe. Am I addicted to thinking about food? Oh yeah! I know there are more of you out there just like me and I hope you will be inspired to test your creativity like I am doing in my own kitchen.

Who is the family?

Justin is a really great husband and helpful father. He also washes the dishes and changes lots of diapers. I couldn’t ask for anything more. 

My son, Zachary, is a wild and crazy toddler who never stops, except to eat and watch TV. Zach has his fathers looks and his mothers temperament. He lacks patience and hits when he is angry. Sounds just like me! My daughter, Nora, is a beautiful little girl. I don’t want to jinx it, but she sleeps well, eats well and plays well. She is my mostly sweet angel.

Check out my little chefs!

I enjoy getting emails, so contact me at kitchentested@gmail.com

Follow me on Twitter: http://twitter.com/kitchentested

Like me on Facebook: https://www.facebook.com/kitchentested

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8 Responses to “About”

  1. Denah Angel February 1, 2011 at 9:58 am #

    Melinda!! This is awesome, thank you for doing this!!

  2. Rena Berger March 21, 2011 at 2:31 pm #

    I finally found your site! Can’t wait to start reading…

  3. Rena Berger March 21, 2011 at 5:17 pm #

    Have you tried this? From cooks.com…
    SWEETENED CONDENSED MILK SUBSTITUTE
    Printed from COOKS.COM
    2 eggs
    1 c. brown sugar
    1 tsp. vanilla
    2 tbsp. flour
    1/2 tsp. baking powder
    1/4 tsp. salt
    Mix all ingredients and use as a substitute for sweetened condensed
    milk in recipes for pies, bars and desserts.

    • kitchen tested March 21, 2011 at 5:42 pm #

      Wow Rena, this is great! I always hate that I can’t make certain recipes for Shabbos just because they have condensed milk! I never even considered the fact that I could make my own. I am really excited about this one!

      • Rena Berger March 22, 2011 at 6:06 pm #

        small caveat – got this from a friend and haven’t yet tried it. Let me know how it goes 🙂

  4. Ari October 5, 2011 at 9:46 am #

    I’ve used non-dairy creamer with decent results in lieu of condensed milk. You can add a little extra flour/starch if you’re worried about it being to liquidy.

  5. saribuahapel December 20, 2011 at 7:36 am #

    hi. I’m from Indonesia. I have food and beverage business. hopefully we can share recipes.

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