KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>

Kitchen Secrets & Tips



Bookmark and Share
Kosher Kitchen Secrets and Tips from KosherEye
PDF Print E-mail

Top Ten Foolproof Baking Tips
by Rose Levy Beranbaum

rose_press_photo2_lr-300w-thumb

1. Using a scale instead of measuring by volume makes baking faster, easier, more enjoyable, and virtually guarantees success.
2. Begin preheating the oven a minimum of 20 minutes before baking. If using a convection setting, lower the heat 25 °F. (This is not usually necessary for countertop ovens.)
3. For the best tasting citrus zest: wash the fruit with detergent and rinse well. This makes a surprising difference in the flavor. If the citrus fruit has already been squeezed and you want to make zest, freeze the rind to make it easier to grate.
4. Cut cheesecake with unflavored dental floss held taut. A deeply serrated knife works best for other cakes.
5. Choosing the right kind of flour makes all the difference. Use the type of flour indicated in the recipe. Unless otherwise specified, use bleached flour.
6. For the most delicious chocolate chip cookies use browned butter. It's easy to make: simply cook the butter until the milk solids turn a nut brown. Allow it to cool to room temperature before adding it to the cookie dough.
7. Once a cake or loaf of bread is cut, cover the cut sides with plastic wrap to keep them from drying out.
8. When using dark or glass pans, lower the oven heat by 25°F.
9. To decorate baked goods or plate with sauces such as caramel, melted chocolate or raspberry sauce, use a squeeze bottle instead of a pastry bag. It can be set in a bowl of hot water to keep its contents fluid.
10. For rounded tops on cupcakes, let the batter sit in the liners for 20 minutes before baking.

Add a comment
 
PDF Print E-mail

How to Make Homemade
Potato Latkes & Applesauce

Tina Wasserman, cooking instructor and author of the acclaimed cookbook Entrée to Judaism demonstrates how to make homemade potato latkes and applesauce. A mini cooking class!  Enjoy Tina's recipe for Latkes – Potato Pancakes.

Part 1

Part 2

Add a comment
 
PDF Print E-mail

QUEEN IN THE KITCHEN TIP:

Greasing_pan

Professional baker's grease makes bakery cakes magically release from any pan. Here's how to make your own:

Mix equal parts flour, oil, and shortening or margarine until smooth. Using a pastry brush (or a paper towel if you don't have a brush), "paint" the inside of cake pan with the mixture. Your cake will pop out, leaving no nibbles for the cook along the sides!

Add a comment
 
PDF Print E-mail

Simple_Syrup_images-2

Simple syrup can be used to sweeten tea, lemonade, homemade ice cream, cocktails, and fruit salad -- or even to moisten and flavor cakes.

Ingredients

1-part water
1-part sugar

Directions

simple-syrup__boiling_sm
In a saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, approximately 3 minutes. Remove from the heat and let cool completely.
Once cooled, iit is ready to use. Or, plain simple syrup can be refrigerated in a glass jar for up to 1 month.

Infused simple syrup:
Add lemon, lime or orange, or an herb such as mint or a vanilla bean
At Rosh Hashanah, the syrup can be infused with pomegranate arils.

Parve, Passover friendly

Add a comment
 
PDF Print E-mail

How to Dry Herbs in the Microwave
Dry Thyme, Oregano, Rosemary Sage, Mint, Basil and more

Dry_herbs_mint_sm

Watch this video originally created by America's Test Kitchen and learn how to dry herbs in your microwave:

And this video – on how to dry basil:

Add a comment
 
PDF Print E-mail

A Pillow Case to Dry Lettuce?

Pillow_case_salad_drying2_sm
From Thekitchn.com and Chow.com

For those who don't want to invest in a salad spinner due to their size or cost, or because they are just occasional salad eaters, is there another way to dry lettuce? YES! We came across this tip for spinning lettuce dry in something we all have — a pillowcase — and just had to try it out for ourselves. The pillow case should be all cotton, and of course clean! And, if you are a seamstress, you can make a custom lettuce drying case from absorbent all-cotton towels.

It's easy, quick and fun to spin lettuce dry in a pillow case. Watch this video and let the spin begin:

Click here to see the results of the pillow case test in @TheKitchen.com

Add a comment
 
PDF Print E-mail

Tomato_Tips_sm

There comes a time in every cook's life when we find ourselves confronted with a pile of tomatoes and a recipe that instructs us to peel them. It seems pointless, onerous, time-consuming. But for the sake of a silky-smooth tomato sauce or soup, we do it anyway. Here are three ways to get the job done without driving yourself crazy. We thank Thekitchn.com for sharing this tomato wisdom!

Add a comment
 
PDF Print E-mail

In 2014, The KosherEye Team aspires to. . .

Resolutions

resolv_10._700H

Make at least 1 recipe from every cookbook we own

 


Bake More Pie---Learn to make Cronuts



Experiment more with the slow cooker and cast iron skillet

Make vegan mac and cheese

Explore more recipes using kale, quinoa, chia and farro

Clean out spice cabinets and try new, exotic spices

Make sauerkraut, pickles, and pickled veggies

Use more leftovers - Reduce food waste

What are your food resolutions? This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Some resolutions Inspired by The Huffington Post

Add a comment
 
PDF Print E-mail

Shoyer_Fruit_Tart_370

Paula Shoyer, author of the new bestseller, The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts, shares her recipe for the world's easiest fruit tart, from her first book: The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy. Watch Paula make it in one bowl:

Add a comment
 
PDF Print E-mail

enhanced-buzz-8965-1383148949-39

According to Buzzfeed.com:
  • You wait too long to buy a turkey
  • You forget that a frozen turkey takes four days to thaw
  • You don't let your turkey come to room temperature before roasting it
  • You don't dry the turkey really well both inside the cavity and on the outside
  • You don't use a roasting rack inside your roasting pan
  • You cook stuffing inside the turkey
  • You roast the turkey at one temperature instead of starting it in a really hot oven and then lowering the heat
  • You "freak out" about the skin browning too quickly and turn down the over temperature
  • You don't use a thermometer
  • You check the temperature at the wrong time and in the wrong place
  • You cook the turkey past 165 degrees
  • You don't let the turkey rest for at least 15 minutes before carving
  • You destroy the turkey when carving (cooking.com)
  • You carve the whole bird even if half of it will be eaten on Thanksgiving
  • You use a huge bird, instead of a smaller bird and favorite parts

Want to know how to correct these common turkey errors? Go to Buzzfeed.com.

For Turkey cooking tips, we like this New York Times article about easy turkey preparation.

Add a comment
 
<< Start < Prev 1 2 3 4 5 6 7 Next > End >>

Page 1 of 7
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3
We welcome relevant Google Ads but can't take responsibility for their kashrut or content.