Kitchen Tips - September 2014

  • Make pickled red onions even easier by tossing thin slices of onion in a jar of leftover pickle juice. This works especially well with sweet/spicy pickle varieties/brines.
  • Want to keep your fresh sausages and brats from curling up while they cook on your grill or in your oven? Make them easy to put in your buns when you insert a water-soaked wooden skewer through the link from end to end. (Be sure to soak the skewers AT LEAST 30 minutes to ensure the wood doesn’t catch fire on the grill.)
  • Make your favorite breakfast sandwiches even easier to take on the go when you load the ingredients in a tortilla or sandwich wrap. If a recipe calls for a basted or fried egg, just swap in scrambled eggs to increase the portability factor and make your breakfast easy to eat on the run. We especially love our Open-Faced Mexican Scrambled Egg Sandwiches in a flour tortilla in place of the ciabatta hoagie.
  • To deliver the best flavor and texture of ice cream, allow it to soften at room temperature for approximately 10 minutes, depending on the size of your container and the temperatures of your room and freezer.
  • A sauce is referred to as nape when it completely but lightly coats the back of a spoon, at which point a line drawn through the sauce will remain clearly visible even as the spoon is turned.

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