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If you can’t find pasteurized eggs, you can pasteurize them yourself—and still eat the cookie dough. Photo by Karen Andrews| SXC. aw eggs are ingredients in sauces such as mayonnaise, Hollandaise sauce and Caesar salad dressing; in beverages such as egg nog and Orange Julius; in desserts such as custard-style ice cream, mousse, cold…
Continue reading “FOOD FACTS: How To Pasteurize Eggs”
With the recent salmonella outbreak, many people are avoiding eggs. Those who were fearless and enjoyed eating soft boiled eggs, raw cookie dough, brownie batter, Caesar salad and steak tartare are making different choices. Salmonella enteritidis is a dangerous bacterium that causes a number of digestive system illnesses. It can be contracted through the ingestion…
Continue reading “TIP OF THE DAY: Use Pasteurized Eggs”
There’ll be no more ruined clothes and linens with these products. Photo by Igor Dutina | IST. Many of us regularly enjoy red wine and coffee. Some of us spill them more frequently than others. At the end of a dinner party, our tablecloth and napkins generally have multiple stains of coffee and red wine.…
Continue reading “TOP PICK OF THE WEEK: Coffee & Red Wine Stain Removal”
Spices begin to lose their flavor immediately after grinding. Cooks with sensitive palates have been known to replace jars of spices six months after opening, even though the “rule of thumb” says they’ll be useful for two years. Whole spices, on the other hand, retain their flavor much longer. They can be ground quickly in…
Continue reading “TIP OF THE DAY: Using Whole Spices”
Even if you don’t win this book, you can have 7 recipes plus tips. Is it possible that the hottest summer on record is now a memory? As of September 1st, it’s been 15 degrees cooler here—and we’re happy. In fact, we’re ready to start thinking about hot soup again. If you win this week’s…
Continue reading “GOURMET GIVEAWAY: Healthy Soup Cookbook”
