Category: Salts-Seasonings-Herbs-Spices

TIP OF THE DAY: Secrets Of Salting

Posted on by thenibble

Kosher salt. We use this salt server in THE NIBBLE test kitchen to add pinches of salt as we cook. Since cooking is chemistry, you have to combine ingredients in the right order to get the fluffiest cakes or soufflés, for example. It’s the same with salt: Pay attention to the order in which you…
Continue reading “TIP OF THE DAY: Secrets Of Salting” →

TIP OF THE DAY: Herbed Baked Potato

Posted on by thenibble

Love a baked potato? Love it even more with a sprinkling of your favorite fresh herbs or spices. They add a rush of flavor and aroma with virtually no calories. Herbs are also very nutritious, adding vitamins and minerals to the meal. We love the classics: shredded basil; snipped dill, chive and rosemary; chopped parsley…
Continue reading “TIP OF THE DAY: Herbed Baked Potato” →

TIP OF THE DAY: Filling A Peppermill

Posted on by thenibble

Tellicherry, the “Champagne” of black peppersorns. Photo by B.A. Van Sise | THE NIBBLE. There’s no question that freshly-ground pepper delivers exciting flavor, while pre-ground pepper tends to be flat. That’s because the grinding process releases aromatic and palate-pleasing qualities that begin to dry out after they’re released. The spicy heat derives largely from the…
Continue reading “TIP OF THE DAY: Filling A Peppermill” →

TIP OF THE DAY: Using Whole Spices

Posted on by thenibble

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” →