Kitchen Tips - April 2012

  • Keep nuts and seeds (and nut flours, such as almond) in the freezer to prevent them from going rancid.
  • USDA requirements for labeling chocolate are more lax than those in other countries, particularly European countries. As such, it's possible European chocolate labeled "milk" chocolate may be darker than an American-made product labeled "dark." Where available, use the percentage of cocoa liquor noted on the package to make your choice, rather than the terms "dark" or "milk." The higher the percentage, the darker (and less sweet) the chocolate will be.
  • Hard-cooked eggs should be refrigerated no more than a week.
  • When hard-boiling eggs, add 1-2 tbsp. plain white vinegar to your water to help prevent the shells from cracking and to keep yolks bright yellow.
  • One of the benefits of making homemade salad dressing is making just the amount you need; but if you have extra, most recipes will store safely in the refrigerator for at least 3 days. Do not store them for more than 2 weeks.

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