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Photo courtesy Saratoga Olive Oil Co. Caravel Gourmet, based in Lynnwood, Washington, is one of a handful of artisan salt companies that sells flavored sea salts—from Citrus Fennel to Saffron (one of our favorites that’s delicious on just about anything). Flavored sea salt is a way to add a light essence of a favorite…
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Chef Johnny Gnall hasn’t made kale chips yet (see the review), but he does dehydrate. Dehydrated foods are used in a myriad of applications, says Chef Johnny. From Michelin-star kitchens to backwoods cabins full of deer jerky, people have long been removing the moisture from their food in a variety of ways. The technique began…
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Today’s tip is from Chef Johnny Gnall: Ginger is a terrific flavor, adding exotic sweet and floral notes and a spicy kick to any number of cuisines and recipes. It is equally adaptable to sweet and savory foods. In your kitchen, is the ginger always powdered in a shaker jar? Or do you head to…
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Bid adieu to one of food’s icons, the Morton Salt Girl, whose highly refined, iodized salt is too salty for table use. Instead, accent your food with the far more vivid flavors of sea salts. Sea salts are dehydrated from ocean water. They are not refined like table salts, so contain traces of calcium, iron,…
Continue reading “TIP OF THE DAY: Why Use Sea Salt?”
Chervil has been called “the gourmet’s parsley.” A more delicate flavor than parsley, it has a faint note of licorice. Photo courtesy SXC. THE NIBBLE’s Chef Johnny Gnall advises: When it comes to cooking, not all herbs are created equal. Some have more delicate flavors and can be lost if cooked the wrong way…
Continue reading “TIP OF THE DAY: When To Use Fines Herbes Vs. “Big Herbs””
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