Kosher Tips

 

Tip #19 – How Do I Toast Chopped Nuts?

 

Contributed by:

 

0 comments | Leave Comment

 

To toast chopped nuts: Cook in small skillet over medium-low heat stirring constantly until fragrant and lightly browned, 2 to 4 mins.


 

Tip #18 – Which Whole Wheat Flour is Better...

 

Contributed by:

 

0 comments | Leave Comment

 

Whole wheat pastry flour has less gluten-forming potential than regular whole wheat flour, making it a better choice for tender baked goods.


 

Tip #17 – Do I Grease Cake Pans?

 

Contributed by:

 

0 comments | Leave Comment

 

When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat.


 

Tip #16 – How to Get More Volume From Eggs

 

Contributed by:

 

0 comments | Leave Comment

 

To get the most volume from beaten eggs, it’s best for them to be at room temperature


 

Tip #15 – Oat Flour Is a Gluten Free...

 

Contributed by:

 

0 comments | Leave Comment

 

Oat flour, made from finely milled whole oats, is a good source of dietary fiber and whole grains. It can replace a portion of all-purpose flour in many baking recipes and adds an oat flavor and texture.


 

Tip #14 – What is Tempeh?

 

Contributed by:

 

0 comments | Leave Comment

 

Tempeh is a chewy, nutty, fermented soybean loaf. Find it (plain or with added grains) near refrigerated tofu in natural-foods stores and many large supermarkets.


 

Tip #13 – What is Mirin?

 

Contributed by:

 

0 comments | Leave Comment

 

Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian ingredients.


 

Tip #12 – What is Kirsch?

 

Contributed by:

 

0 comments | Leave Comment

 

Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.


 

Tip #11 – What is Saffron?

 

Contributed by:

 

2 comments | Leave Comment

 

Considered the world’s most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form.


 

Tip #10 – How to Make Zucchini Ribbons

 

Contributed by:

 

0 comments | Leave Comment

 

To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.


 

Tip #9 – Substitution for Buttermilk

 

Contributed by:

 

1 comment | Leave Comment

 

No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.


 

Tip #7 – Tips on Grilling Tofu and Fish

 

Contributed by:

 

0 comments | Leave Comment

 

When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.


 

Tip #6 – Best Way to Oil a Grill

 

Contributed by:

 

0 comments | Leave Comment

 

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


 

Tip #5 – How to Pit a Cherry?

 

Contributed by:

 

0 comments | Leave Comment

 

To pit a cherry, halve it with a paring knife then pry out the pit with the tip of the knife, or use a cherry pitter.


 

Tip #4 – What is Greek Yogurt?

 

Contributed by:

 

0 comments | Leave Comment

 

Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture.