Kitchen Tips - June 2014

  • A serving refers to the amount recommended for a serving, such as the amount referred to on a package of food (serving size) or, for example, the recommended daily servings of 5 fruits and vegetables. This can be different from a portion, which refers to the actual amount you serve yourself (or are served).
  • Vouvray wines are always made with Chenin Blanc grapes, but the styles vary from dry to sweet. Try sweet ones with intense, creamy cheeses or fruit tarts; dry Vouvray is wonderful with fish and salads.
  • Citrus juice can be a pleasing flavor for marinades, but if too much is used or if it is applied for too long, the strong acid in the juice can cause proteins to toughen. Try using less, adding it at the end of the marinating process or using a more gentle acid with a little grated citrus zest. The exterior of citrus fruit contains concentrated citrus flavor without the acid.
  • Sauce whisks are slightly more tapered than balloon whisks. The former is used to blend pan sauces and dressings, while the latter helps with aeration of things like meringue and whipped cream.
  • Kick up your burger condiments with international flavors! For each 1/4 cup of ketchup, mustard, mayonnaise or salad dressing, add up to 1/4 tsp. of your choice of spices and other flavoring agents: ground cumin, curry powder, Garam Masala, gochujang, Sriracha, chile-garlic paste, wasabi powder. Combine flavors and add more hot sauce or freshly ground pepper to taste.

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