THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Kitchenware-Tabletop

TIP OF THE DAY: Easier Soft Boiled Eggs & Easter Breakfast

Some people have never had a hot, runny, seductive soft boiled egg.

That’s because they’re such a pain to peel when hot that even most restaurants don’t offer them.

Soft boiled eggs were popular in our family. Nana had a set of vintage silver-plated egg cups; Mom had ceramic cups.

The eggs were served with “toast soldiers” (photo #2): slices of toasted bread cut into half-inch vertical strips, for dipping into the yolk. (In the photo, the soldiers are topped with lots of yummy salmon caviar.)

Soft boiled eggs have long been popular among those who could afford the egg cups: Egg cups were found in the ruins of Pompeii.

No egg cups? Small ramekins, juice glasses and even some cocktail glasses will work. You can also nestle the egg in rock salt (photo #3) or small pebbles.

You can even make origami egg cups (photo #5). Just follow the video below or this visual from Gathering Beauty.

TAKING THE TOP OFF THE EGG

  • Nana’s Spoon Method: With a teaspoon tap the top of the cooked egg several time to crack the top of the shell. Place the tip of the spoon under a crack and slice through the egg, lifting the top half inch off as work around.
  • Mom’s Knife Method: With a regular flatware knife, whack the top of the egg as if the knife were a guillotine. For a more pleasant visual, then, as if you were one of Napoleon’s Hussars, whacking the neck off a Champagne bottle with your saber [the technique is called sabotage]). This should cut through the shell and most of the egg. Use the knife to lift off the top of the egg.
  •  
    We are incapable of doing either of these correctly. With the spoon, we end up with fragmented pieces of shell. With the knife, the force can end up spilling yolk.

    Practice makes perfect, but we found a better solution: an egg cutter, also known as an egg topper. It’s an inexpensive gadget and takes up very little room in the gadget drawer.

  • Our Egg Cutter Method: Place the egg cutter (photo #4) around the top half inch of the egg. Squeeze to cut. Remove the top.
  •  
    EASTER EGGS

    Dye The Eggs: Photo #1 shows how they do it at Petrossian.

    Top With Caviar: For Easter or other festive occasion, top your eggs with affordable caviar: capelin, lumpfish, salmon, tobiko, trout or whitefish roe.

    For bright colors, we’re partial to salmon caviar or colored and flavored whitefish roe. (For sturgeon caviar, we waive this suggestion.)

    Check out the different types of caviar and roe* in our Caviar Glossary.

    FOR SCRAMBLED EGGS

    If you want to fill the egg shells with scrambled eggs, you need to sterilize the insides of the shells or else (far easier) buy pasteurized eggs, such as Davidson’s Safest Choice.

    Here are instructions to sterilize the shells from Rem Cooks.

    ________________

    *The Difference Between Roe And Caviar

    All caviar is roe, the uncooked eggs of any fish. While caviar has traditionally referred only to sturgeon roe, the roe of many (or any) fish is now commonly called caviar. In the U.S., it is legally permissible to call any roe caviar as long as the fish is identified, e.g. salmon caviar.

    As food writers, we prefer to use the latter with the fish identified, even if it is sturgeon caviar. There are enough different kinds of sturgeon caviar, that even confining the word to sturgeon requires a modifier: beluga caviar, Black Sea caviar, Iranian osetra caviar, farmed white sturgeon caviar, etc.

    By the way, caviar is not a Russian word, nor is it used by Russian speakers. Khaviar, meaning eggs, is of Persian origin, found in the Iranian and Turkish languages. Russian speakers use the word ikroj (pronounced EEK-ruh, with a rolle “r”) for all roe, and use a modifier (beluga, salmon) to specify which type. Habitués of sushi bars will note that the Japanese adapted this word into ikura, salmon roe.

     

    caviar-easter-eggs-petrossian-230sq

    Salmon Caviar Egg

    Caviar Egg

    Egg Cutter

    Origami Egg Cups

    [1] For Easter, dye the eggs after you’ve cooked them (photo courtesy Petrossian). [2] Salmon caviar and toast “soldiers” (photo courtesy Le Coq Rico | NYC. [3] No egg cups? Use rock salt (photo courtesy Sturia Caviar). [4] Or make origami egg cups, with these instructions from Gathering Beauty. [5] How to cut the tops from the eggs (cutter from Amazon)..

     
    HOW TO MAKE ORIGAMI EGG CUPS

    There are several origami egg cup tutorials on YouTube. This one is the slowest (i.e., easiest to follow).
     
     

      

    Comments off

    TIP OF THE DAY: Sharpen Your Knife Skills

    Wusthof Knife Set

    How To Cut A Squash

    How To Butcher A Chicken

    How To Filet A Fish

    It’s easy to learn how to cut and slice the correct, efficient, safe way. You’ll feel good about it, too (photos courtesy Wüsthof).

     

    Most of us have never taken a knife skills course.

    Most likely, we learned from watching food prepared at home or on TV, or simply by freestyling.

    After all, we’re intelligent; we can figure it out. Right?

    Not exactly.

    Unless you can do the following to your satisfaction, you’ll benefit by investing a few minutes on the Wüsthof website.

    You’ll become a better cook just by seeing:

  • How to cut consistent slices and dices. Different thicknesses don’t cook evenly, and the finished product doesn’t look as good.
  • How to chop garlic, herbs and onions into very small, consistent pieces.
  • How to slice different types of vegetables, including the formidable winter squash group.
  • How to work faster and safer. Practice makes perfect—and speedy.
  •  
    WÜSTHOF KNIFE SKILLS VIDEOS

    General Skills

  • The basics: The 3 essential knives: chef’s, paring and serrated knives and how to use them.
  • The pinch grip.
  • Sharpening with a steel.
  • Using a hand-held sharpener.
  • How to sharpen serrated blades.
  •  
    Proteins

    Learn how to break down whole chicken or filet a whole fish, and you’ll enjoy big savings, too.

  • Butcher a chicken.
  • Filet a fish.
  • Carve a turkey.
  •  
    Produce

  • Break down a squash.
  • Chiffonade herbs and greens.
  • Dice an onion into uniform pieces.
  • Julienne (cut matchsticks).
  • Slice a pineapple.
  •  
    There are 36 videos.

    Each is succinct, enabling you to play it as many times as you need without wasting time.

    So grab your phone or tablet, head to the kitchen, pull out a cutting board and start cutting—the right way.

     
      

    Comments off

    TIP OF THE DAY: Ice Cubes For Valentine’s Day…And More Uses For The Ice Cube Tray

    Valentine Ice Cubes

    Valentine Ice Cubes

    Heart Ice Cubes

    Flower Ice Cubes

    Pesto Ice Cubes

    Frozen Lemon Juice

    [1] and [2] Red and pink layered ice cubes (photo courtesy Ocean Spray). [3] Add some pomegranate ice cubes (here’s how from Kelly Elko).[4] Flower ice cubes: small flowers make a big impression (here’s how from Martha Stewart). [5] More ways to use an ice cube tray: save pesto (photo courtesy P&G Every Day) or [6] lemon juice (photo courtesy Food Network).

     

    These days, many people enjoy refrigerator-freezers with built-in ice makers.

    But here’s a reason to hold on to those old-fashioned ice cube trays. In addition to party ice cubes, you can also use them to make granita—and much more, as you’ll see on the list below.

    Because we’re days away from Valentine celebrations, how about some special ice? You can’t get these from a mechanical ice-cube maker!

    RECIPE: LAYERED VALENTINE ICE CUBES

    Ingredients Per Ice Cube Tray

  • 1 ice cube tray
  • 1 cup fresh blueberries, rinsed (substitute frozen blueberries)
  • 1/3 cup Ocean Spray Blueberry Juice Cocktail
  • 1/2 cup Ocean Spray White Cranberry Juice Drink
  • 1/2 cup Ocean Spray Cranberry Juice Cocktail
  •  
    Preparation

    1. PLACE 4 blueberries in each of 16 ice cube cups. Add about 1 teaspoon blueberry flavored juice. Freeze at least 1 hour or until solid.

    2. ADD 1/2 tablespoon white cranberry drink to each cup, atop the frozen blueberry layer. Freeze 1 hour of until solid.

    3. TOP with 1/2 tablespoon cranberry beverage. Freeze at least 1 hour or until solid.
     
    OTHER VALENTINE ICE CUBES

    Don’t have time or desire to layer ice cubes? These are much easier:

  • Aril ice cubes (photo #3): just water, pomegranate arils and a heart-shaped ice cube tray.
  • Berry ice cubes (photo #4): make them with water or pomegranate juice, in regular or heart-shaped trays.
  • Flower ice cubes (photo #5): Add small flowers to water. If you’re using them in drinks, be sure the flowers are organic (otherwise they have pesticides).
  • Plain red or pink hearts: Add red fruit juice or pink lemonade to heart or conventional ice cube trays.
  •  
    MORE USES FOR ICE CUBE TRAYS

    Certain foods are easier to pop out if you have silicone ice cube trays; others work better with a lever pull in an old-fashioned metal tray.

    Once whatever you’re making is frozen, you can transfer the cubes to a freezer bag for storage. Here are some ideas to try.

    Drinks

  • Chill beverages without diluting them. Make ice cubes with leftover coffee, tea, coconut milk, juice, etc. (freeze tomato juice for Bloody Mary’s).
  • Similarly, smoothies! Freeze fruits and vegetables to pop into the blender.
  • Make pretty ice cubes. Add berries, fruits, citrus peel, etc.
  • Deconstruct cocktails. For example, for a Piña Colada, try adding frozen pineapple juice and coconut cream cubes to a glass of rum.
  • Jell-O shots!
  •  
    Desserts & Snacks

  • Make dessert bites. An ice cube tray is great for making miniature desserts, from fancy (chocolate-covered cherries) to casual (mini Rice Krispies Treats).
  • On-a-stick. From frozen cheesecake to juice pops and yogurt pops, you can make something different on a stick every week.
  • Make your own Chunkys & PB cups: Melt your chocolate of choice, blend in nuts, seeds, raisins or other dried fruits; and set in the fridge. For peanut butter cups, layer melted chocolate and peanut butter and refrigerate until set.
  • Make chocolate squares. Fill the compartments partially, so you end up with bite-size chocolate tiles. Add whatever you like to flavor: spices, coconut, etc.
  •  
    Cooking

    For the first two: Once your cubes are frozen, pop them from the tray into a resealable freezer bag. For precise measures, determine in advance what the tray compartments hold.

  • Freeze extras and leftovers: From lemon juice and stock/broth to wine and bacon fat, you’ll have the perfect size to pop [frozen] into soups, stews and sauces.
  • Freeze herbs. Hard herbs like oregano, sage, thyme and rosemary defrost better than soft herbs like dill and basil. Pack the ice cube trays with 3/4 herbs and 1/4 olive oil. Toss a cube directly into the pan to season eggs, sauces, etc.
  • Freeze garlic and ginger. First, purée them before adding them to the compartments. This also works with pesto (as is—no additional work required).
  • Freeze buttermilk. Buttermilk is pricey, and a recipe often requires just a quarter or half a cup. Freeze the leftover buttermilk; you’ll need it again soon.
  • Make sushi. It’s hard for amateurs to hand-form nigiri rice beds. Fill the compartments with seasoned rice, pop them out and lay the fish or other toppings onto them.
  •  
    More Uses

    There are household uses, from homemade detergent cubes to starting seedlings. Just look online!

     

    HISTORY OF THE ICE CUBE TRAY

    Before the advent of the ice cube tray, ice for drinks and similar purposes was chipped from large blocks with an ice pick.

    An American physician, John Gorrie, built a refrigerator in 1844 to make ice to cool the air for his yellow fever patients. The refrigerator produced ice, which he hung from the ceiling in basins to cool the hot air.

    Some historians believed that Dr. Gorrie also invented the first ice cube tray in its current form. He is known to have given his patients iced drinks to cool them down.

  • The Domestic Electric Refrigerator, produced in 1914 by Fred Wolf, contained a simple ice cube tray.
  • By the 1920s and 1930s ice cube trays were commonplace in refrigerators.
  • The first flexible ice tray was launched in 1933, invented by Guy Tinkham. Silicone was still decades ahead; Tinkham’s tray stainless steel, with points that would eject the ice cubes.
  • The first rubber ice cube tray was launched by Lloyd Groff Copeman, also in 1933. Five years earlier, he had noticed that slush and ice flaked off his rubber boots, and set about designing different types of rubber trays.
  •  
    Ice Cube Trivia

    You may have noted that commercially-made ice cubes are completely clear, while homemade cubes from the fridge are cloudy in the center.

     

    Metal Ice Cube Tray

    Popping Out Ice Cubes

    [6] The old-fashioned metal ice cube tray with a removable divider (photo courtesy West Elm). [7] Silicone trays make it easy to pop out the cubes.

     
    Cloudy ice cubes result when the water is high in dissolved solids. Commercial ice-makers use purified water, with cooling elements on the bottom. The cooling process allows any bubbles to be washed away from the top as the cubes grow larger.

      

    Comments off

    GIFT OF THE DAY: Cheese Grotto

    If someone on your gift list is very serious about cheese (such a person is a turophile, Greek for cheese lover), consider the Cheese Grotto.

    Think of it as a cheese humidor, to protect precious cheeses instead of cigars.

    Everything old is new again. Cheese Grotto is based on a very old design, used to keep ripe cheeses in peak condition for generations. There’s nothing like it in the modern marketplace.

    Designed by a cheesemonger, Cheese Grotto creates a perfect environment for wedges and uncut wheels to thrive. It keeps cheeses at their optimal stages of ripeness.

    In other words, it keeps precious (costly!) cheeses in a state of stasis, maintaining their ideal ripeness for a longer period.

    We’re not talking about supermarket swiss, mind you, or cheeses that you plan to consume the same day; but of artisan cheeses that sell for $25.00 a pound and up: cheeses you want to savor, a bit a day.

    WHAT’S WRONG WITH PLASTIC WRAP?

    Most cheese counters wrap your cheese in plastic wrap. That’s just to transport it home.

  • Cheese needs to breath (i.e., air flow), which means plastic wrap isn’t good for them.
  • Cheese needs humidity, the biggest challenge with home cheese storage.
  •  
    After you get home, cheese experts recommend re-wrapping the cheese in special cheese wrapping paper.

    While cheese wrapping paper is an improvement over conventional kitchen wraps—and is certainly less expensive than the Cheese Grotto—it isn’t nearly as effective (which is why cheesemonger Jessica Sennett created Cheese Grotto in the first place).

    Cheese Grotto solves the air flow and humidity problems with a humidor environment fostered by a clay brick that is briefly soaked in water. It releases moisture into the confined space of the Grotto.

  • For short-term consumption, you can leave the cheese at room temperature, keeping Cheese Grotto on the counter top.
  • For longer-term storage, it fits easily into the fridge (it’s 12 inches deep, 8.5 inches tall and 7 inches wide).
  •  
    Cheese Grotto has two adjustable shelves and holds 3-6 cheeses, depending on the size of the wheels or wedges.
     
    WHERE DO YOU GET ONE?

    The Cheese Grotto, handmade to order in Virginia, is $350. That includes optional engraved initials and shipping.

    The materials are made from wood and other components that are natural and environmentally friendly.

    Order yours at CheeseGrotto.com.

     

    Cheese Grotto

    Cheese Grotto

    Cheese Grotto

    [1] and [2] For the true cheese connoisseur, the Cheese Grotto (photos courtesy JRennet). [3] What the professionals have (a cheese cave at Murray’s Cheese).

     

      

    Comments off

    GIFT OF THE DAY: GelPro, The Most Comfortable Kitchen Mat

    Along with tidings of comfort and joy, give real comfort and joy with a GelPro Mat.

    It’s a super-cushy and comfortable floor mat, so amazing that we not only have one front of our kitchen sink and stove; we also have one in the bathroom. We don’t know how we’d live without it.

    We almost always have aching legs, knees, feet and/or back and find that GelPro is the most cushy and comfortable mat we can stand on.

    A panacea for the aches, it’s shock-absorbing, non-skid and easy to clean. Almost everyone who has passed through THE NIBBLE kitchen has purchased one. Once you stand on one, you have to have one. At least one!

    Even people with no aches and pains get a lift from standing on them. It’s the difference between standing on hard flooring and standing on pillows. You just don’t get tired standing on these mats.

    The mats are available in a variety of sizes (from 20″ x 36″ to 9′ long!), colors and and designs, plain to fancy. They start at $99.95, depending on size and design.

    Whatever the price, trust us: We’d pay anything for the comfort our GelPro mats provide.

    They also make life more comfortable in the fitness room, garage, grill area, laundry room and workbench.

    Whomever you give one to will be thanking you for a long time.
     
    EXTRA SPECIAL COMFORT AND JOY FOR THE HOLIDAYS:
    20% OFF & FREE SHIPPING

    Head to GelPro.com.

     

    GelPro Kitchen Mat

    GelPro Kitchen Mat

    No matter how long you’ve been standing, a GelPro mat turns the floor into the cushiest pillow. Several sizes and numerous colors and designs are available (photos courtesy GelPro).

     

      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.