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Last month we discussed the different uses for lemon juice. Today we’ll tackle another delicious part of the lemon: lemon zest, the grated rind of the lemon. The rind is the top layer or skin of the peel; the peel also includes some of the white pith under the skin. How to make lemon zest?…
Continue reading “TIP OF THE DAY: Frozen Lemons & Lemon Zest”
Even though we stored our brown sugar in a supposedly airtight glass canister, it invariably became rock-hard in a few weeks, its natural high level of moisture evaporating into…well, who knows where it went? The old “Hints From Heloise” on how to soften brown sugar don’t work if you’re in a hurry. They include putting…
Continue reading “TIP OF THE DAY: How To Soften Brown Sugar ~ Fast!”
Chef Johnny Gnall takes on a relatively new ingredient, black garlic, which originated in Korea. It’s a fermented…If you have questions or suggestions for tips, email Chef Johnny. Sometimes you can dramatically alter the flavor profile of an ingredient simply by leaving it alone; such is the case with my new favorite ingredient, black garlic.…
Continue reading “TIP OF THE DAY: Cooking With Black Garlic”
We love deconstructed food (if you’re not familiar with the concept, scroll down). It’s done for artistry and for fun, but the result must taste as good or better than the original. Ample Hills Creamery, one of the most creative and beloved artisan ice cream shops in New York (Prospect Heights, Brooklyn, to be exact),…
Continue reading “Breakfast Ice Cream & 20 More Deconstructed Food Recipes”
Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny. You’re about to discover how to take your favorite condiments—ketchup,…
Continue reading “TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1”
