Kosher Tips

 

The Perfect Grilled Cheese – Finally!

 

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Finals time is filled with anxiety over work, which creates a horrible anxiety about food. When am I going to eat, where will I go to eat, how long do I have to eat? Since most people will try to eat in as little time as they can, why not make something that will be delicious for every bite through the 3 minutes of eating it: the final grilled cheese.

Ingredients


 

How To Blanch and Shock Green Vegetables

 

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Blanching and shocking are exactly what they sound like! The technique is essential to properly cooking vegetables, ahead of serving, to a desired doneness, allowing you to reapply heat at the time you want to serve them. It is also a great way of keeping your vegetables longer so they don’t spoil or discolor. The technique works so well you can prepare tender vegetables several hours or even days ahead and then briefly sauté them, toss in a warm sauce or add to a roasted dish.

In the case of green vegetables the chlorophyll is released as a gas in the cells of the vegetable during the blanching process. In the shocking process the gas is trapped in those cells and stays there giving the vegetable its bright color. If you do not shock the vegetable the cooking process will continue even after you remove it from heat and will turn it an unappealing khaki grayish color.


 

Ground Beef Basics

 

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View my Kosher Beef Guide for a better understanding of the Kosher Forequarter.

Today, we are focusing on ground beef, which can come from the Chuck section or the Neck. We’ll talk about Chuck some other time.


 

Guide To Kosher Beef Cuts

 

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Click here for a large image of the the kosher forequarter

Who says we were dealt a lousy hand?  Who says the inferior cuts are on the forequarter?  There’s no downside to any cut on the forequarter.  The same nutrients are available from both ends.  We can’t change the hand we were dealt, but we can certainly change the way we play it.  Let’s raise the odds, take the pot and start cooking!  Remember, the “steaks” don’t have to be high, just tender.


 

Fat is Back – The 411 on Oils

 

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Nowadays, everything from rice bran to coconut oil line grocery store shelves.  All of these foods are spouting various health claims.  Should you switch? Reading this information will help you decide what is right for you and your family.  It’s important to know which oil you can safely incorporate into your family’s food plan.   It’s important to educate yourself on all the varieties of oil out there on the market.

 RICE BRAN OIL:


 

5 Foods That Will Make Your House Smell Great

 

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I’m the kind of girl who loves nothing more than closing the windows and turning off the vents when I’m sauteing garlic and onions so that I can sit in its aroma and walk around with it all day smelling like fresh cooking. However, some people (read: my mom) can’t stand it, and want the house to smell of nature and baked goods. Since that opinion wins out, here’s a list of foods that will make your house smell great.


 

Deviled Egg Recipes To Change Up Your Seder

 

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The seder plate contains 6 symbolic foods: maror (bitter herb), charoset, chazeret (“lettuce”), karpas (vegetable), z’roa (shank bone), and beitzah (egg). The egg is
unique because to me, it is the most far removed from exact events that happened during the time of the exodus. The egg is on the plate to commemorate the festival
sacrifice that was brought to the Temple in Jerusalem, and roasted and eaten as part of the meal on Passover night. However, the symbolism of the egg is deeper than just
this.

An egg is the first food a mourner eats when he or she returns from a funeral, which is why it is brought for the festival offering instead of meat. This is to evoke the
idea of mourning over the loss of the Temple. The reason that the egg is a symbol of mourning is that it is a round food, which symbolizes the circle of life.


 

Using Raw Eggs Safely

 

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It’s THAT time of year again! I have been hearing that expression for well over two months before Purim!?!

What is it about Pesach that causes fear in the hearts of all the homemakers of Frum households? Cleaning our homes to ‘Chometz-free’ perfection is a Herculean task! We all do accomplish this feat by the time Bedikas Chometz rolls around! Hopefully, our families pitch in and jobs are assigned so everyone feels like they did their share in the mitzvah of preparing and helping our parents welcome Pesach.


 

7 Tips To Make the Fluffiest Matzah Balls

 

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If any of you had read my Common-App essay (the essay you use when applying to college), you would know that I have been cooking since I was in fifth grade. Among the first things I tried to create were matzah balls. Those heavenly bites of salty, schmaltzy, fluffy goodness were what I so looked forward to whenever my mom made chicken soup. However, we always used a boxed matzah ball mix. I never had any problem with this; I didn’t know any better! While Allon Beck refers to matzah balls from a mix as, “pasty, tasteless, mushy balls of evil,” I never had a problem with them. Perhaps my standards for Jewish food were too low, but gorging on leftover matzah balls from a mix is my most anticipated Passover activity. They’re salty, squishy, and carby, but in the perfect portion size to have either one or five, depending on my mood. They’re an ideal snack for me because as long as I don’t have too many, they’re not that high in fat or calories (although they have almost no nutritional benefit to them).

One problem I always had with my matzah balls was the consistency. Since everyone in my extended family always thought of me as “the cook” (and since I was the only kid who would go near the kitchen, they always felt the need to taste and applaud what I cooked), my family members would eat ANYTHING I made and throw an endless stream of compliments at me. I thought I was the perfect cook.


 

Zesting 101

 

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Many Pesach recipes call for the zest of citrus fruits. But if you’re a cooking newbie, you may not be familiar with this food preparation technique. Zest is the colorful, outermost rind of fruits like lemons and limes), and oranges). Aromatic and tangy, it is a popular addition to both savory and sweet dishes.  Zest also makes an elegant garnish.

Here is my guide to zesting:


 

Perfect Poached Eggs with Step by Step Photos and...

 

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One of my favorite ways to eat eggs is a perfect, single poached egg on soft whole grain or sourdough toast, sprinkled with salt. Simple yet elegant!  And if I’m feeling really decadent, I butter the toast. Delish!

I ordered exactly this the other day while catching up with friends over brunch… this sparked quite a controversy over how to poach eggs. The topic even in invoked out right panic in one of my girlfriends at the mere thought of attempting to poach an egg! So, I thought I’d show them and you, how I do it!


 

Slow Cookers For Every Day

 

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Who said weekday dinners had to be boring? The way to keep them fresh and fun just requires a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can’t buy fresh). Then, either cook double on the weekends when you have time, so you don’t have to worry about your meals during the week, or use your slow cooker.

Freeze the food properly in Tupperware freezer containers so your foods will not develop “freezer burn”.  My DVD recipe organizer has a video demonstration with Freezer Tricks that will teach you how to do it correctly.


 

How to Make the Perfect Bowl of Oatmeal

 

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This past Sunday night, I suffered a tremendous loss–the Patriots fell to the Giants in Super Bowl XLVI, losing their lead in the last quarter of the game. I’m currently still stuck in Indianapolis, and the one thing I want more than anything is my go-to comfort food: a ginormous bowl of oatmeal. Since I can’t make it myself until I get bacl, l’ll give you the instructions and tips you need to make the perfect 1-serving bowl of oatmeal from start to finish.

You need:


 

Cooking with Eggs Lesson One: Perfect Hard Cooked...

 

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A hard cooked egg has both a firm white and yolk. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk. Refrigeration is necessary for hard cooked eggs if they are not going to be consumed within a few hours.

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Cooking with Eggs – Eggs 411

 

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The incredible, edible egg! Do you recall that jingle? It’s been playing in my head for some time now as I’ve been contemplating what to share with you regarding how to prepare the perfect hard cooked egg. I love eggs. Eggs are the perfect whole food, nutritious, delicious and they have their own carrying case! Eggs have the perfect ratio of protein, fat and carbohydrates and you can enjoy them any time of day. Perhaps they are so popular for breakfast simply because their rich golden/orange yolk is another form of nature’s sunshine.

Always Start With Good Quality Ingredients