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Category: Did You Know
Mar 05, 2010 | From the kitchen of Rose in Did You Know
Decorative cookie cutters are great fun to use making extra special cookies that are ideal as gifts!
Betsy Cukla of Hammersong, creators of the most exquisite cookie cutters I've ever seen, has also created a great bunch of tips to help you get that cookie dough out the cook cutter in one perfect piece!
Continue reading "Tips for Using Cookie Cutters" »
Feb 20, 2010 | From the kitchen of Rose in Did You Know
Lemon zest, the colored portion of citrus peel, freezes well after zesting. But my step-daughter Beth, who is an architect, came up with this great idea for zesting citrus peel after the fruit is juiced.
Many recipes call for freshly squeezed lemon, lime, or orange juice. But after the fruit is juiced, the remaining outer portion of the fruit becomes too limp to grate into zest. If you freeze it until you are ready to use it, it is rigid enough to allow it to be grated with ease. So if you didn't think of grating the fruit's outer peel while it was still whole, this is a terrific method.
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Feb 06, 2010 | From the kitchen of Rose in Did You Know
Did you know that not all plastic bags can be boiled? Only the ones designed for that purpose such as these bags from FoodSaver vacuumer. It took me years to figure out that when I vacuum pack my meatballs in tomato sauce I can reheat them along with the spaghetti right in the bag!
A good quality vacuum machine is an indispensable piece of equipment in my kitchens. You wouldn't believe how much it increases the life-span of ingredients in the freezer.
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Dec 03, 2009 | From the kitchen of Rose in Did You Know
This goes for springform pans as well: Always place the pan on a rimmed baking sheet to catch any possible leaks--usually butter--that make there way out of seam in the pan and potentially onto the floor of the oven!
Apr 04, 2009 | From the kitchen of Rose in Did You Know
That egg whites can be frozen for at least a year but to freeze egg yolks you need to add sugar to keep them from getting too sticky and unusable.
For 1 egg yolk/about 1 tablespoon/0.6 ounce/18 grams stir in ½ teaspoon/2 grams sugar. Don’t forget to remove the sugar from the recipe after defrosting the yolks.
My favorite healthful lunch is 0 fat Greek yogurt with 1 heaping teaspoon of lemon curd swirled in and a handful of blueberries.
Continue reading "Did You Know" »
Feb 13, 2009 | From the kitchen of Rose in Did You Know
I love the Nespresso aerocinno for foaming milk perfectly and effortlessly but when it comes to cleaning the 'non stick' bottom surface it is anything BUT effortless and if it isn't cleaned between foamings it develops little burnt milk points.
My first solution was to scratch at the milk with my fingernails--not a happy one. A better solution turned out to be a dobie plastic sponge reserved for this use. But what a nuisance to have to hide not one but two dobie sponges from my cleaning lady who loves to grab them to scour the cooktop!
I've just discovered the best solution of all to remove the milk scum is to spray the bottom of the aerocinno very lightly with odorless cooking spray. If too much spray comes out simply wipe out the excess.Too much spray could affect foaming.
Voila! I mean ECCO!
When rinsing the aerocinno all the milk comes out easily.
Jan 03, 2009 | From the kitchen of Rose in Announcements
I’ve never liked or should I say accepted rules--at least not without questioning or testing them. But for the new year I’d like to offer up two for consideration and that’s the operative word—consideration!
Restaurant Reservations: How would you like it if you made a dinner party and cooked your heart out for your guests and a few didn’t show up without even letting you know before hand. That’s the way it is for restaurants, especially small ones that have even more trouble surviving, especially in this economy. Some restaurateurs are forced to take credit cards along with reservations.
Also, keep in mind that in order to survive financially, small restaurants need to turn the tables, i.e. you really can’t occupy your table for the entire evening unless, perhaps, you are willing to pay for two seatings.
Group E-mails: If you like or need to send the same message to several people, be sure to blind copy. This is not to keep anonymity of e-mail addresses as much as to prevent hackers—vampires of the internet (who adore group e-mails) from sending everyone in your address book endless spam. All you need to do is put the names in your group list in ( ) and they will be safe. Some people think of this as e-mail etiquette. Surprisingly, though, I’ve lost one very old friend and another previously friendly though evidently self-centered colleague after making this request. Each promised never to e-mail me again at all! And I had informed them in good faith assuming they didn’t realize the consequences of what they had done and would be glad to know how it works.
My husband Elliott has a saying that is a near mantra—it goes something like this: Do what you want as long as it doesn’t hurt others. Of course this is subject to interpretation and requires much turning of the tables but could well account for why our marriage has endured for 33 years as of this July 2009.
Happy and Considerate New Year!
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