Mushrooms absorb water like a sponge. Also, if you decide to wash them and then leave them wet too long they will start to break down and get slimy. Better to brush them with a thick pastry brush. I prefer round as opposed to flat brushes; the round ones seem to get in the nooks […]
A Quick Trick for Mushroom Cleanup Read More »
A mortar and pestle is the traditional way to grind spice blends into pastes and powders. It is time consuming, but extracts more of the natural oils and flavors from the spice blend. An electric blender can be a short cut. If you have the time, use the mortar and pestle. They are made from
It’s a (Great) Grind! Read More »
There is a wide variety of mandoline slicers on the market for home or commercial use. It is an invaluable tool and produces thin, even slices. Some come with different blades for julienne, baton or wavy cut (you can make waffle slices with the wavy cut, first go in one direction while slicing then rotate
This Mandoline Is Tuned to “Be Sharp” Read More »
In a pinch, you can use a vegetable peeler to carefully skin the citrus fruit, being careful not to include the bitter white pith beneath the skin. You can then julienne and chop the peel.
No Zester? No Problem! Read More »
An immersion blender, also called a stick or wand blender, is an inexpensive and handy kitchen tool used to blend ingredients in the pot or container in which they are being prepared. Easy to use, they make quick work of purées and sauces.
A special copper pot is designed for preparing sabayon. Equipped with a handle for ease of use, its deep, bowl-like shape facilitates whipping. Copper is an excellent conductor of heat, and results in an even heat distribution while cooking the sabayon over a pot of simmering water.
Chefs Prefer Copper Read More »
Non-reactive cookware will not react to acid ingredients, such as citrus. When a recipe calls for a non-reactive pot, pan or bowl, use stainless steel, clay, enamel, glass, or plastic.
Unless you are a professional baker, you probably don’t have pie weights in your kitchen. For an inexpensive and readily accessible substitute, use lentils, rice or beans. After baking the crust, remove your “pie weights” and store them in a plastic zip-lock bag for reuse.
No Pie Weights? No Problem! Read More »
