Category: Tip Of The Day

TIP OF THE DAY: Yes, It Is Safe To Refreeze Thawed Foods (Mythbuster)

Posted on by thenibble

[1] Frozen steak (photo courtesy Mart2Go.com). Frozen chicken breasts (photo courtesy The Spruce). [3] Frozen salmon (photo courtesy Frozen Tuna Fish). Frozen shrimp (photo courtesy Chef Julie Yoon).   Going through a pile of articles we tore out to read “later,” we found one that was well worth sharing. It’s about refreezing thawed foods. What…
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TIP OF THE DAY: Lighter Thanksgiving Leftovers–In Salads

Posted on by thenibble

Here’s our list of Thanksgiving leftovers: Appetizers: cheese, crudités and dip, deviled eggs, nuts, olives Cranberry sauce Fresh herbs (parsley, rosemary sage, thyme) Gravy Stuffing Turkey Vegetables: brussels sprouts, corn pudding, mashed potatoes   We’ve been deluged with leftover recipes for pizza, pot pie, sliders, and other foods that are as heavy as yesterday’s meal.…
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What Is Nut Milk & How To Make Your Own Nut Milk

Posted on by thenibble

November 23rd is National Cashew Day. This year, take a step away from the snack nuts and take a look into the newest cashew product: cashew milk. But first, for your consideration: > The history of cashew nuts. > The year’s 38 nut holidays.     WHAT IS NUT MILK? Nut milks are non-dairy milks…
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TIP OF THE DAY: How To Keep Gravy Hot

Posted on by thenibble

Yesterday we offered seven tips to fix gravy that was too thick, too thin, too salty, etc. So now that you have your perfect gravy, how can you keep it warm? It’s simple: Use your thermos! This tip works with gravy made in advance, as well as gravy whipped up just before serving…and the extra…
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TIP OF THE DAY: 7 Gravy Hacks For Thanksgiving Dinner (Or Anytime)

Posted on by thenibble

[1] There’s nothing like a great homemade gravy. Here’s the recipe from What’s Gaby Cooking. A lighter-color gravy is made with a blonde roux. Here’s the recipe from Cook Eat Paleo. [3] For a darker gravy, use a brown roux. Here’s a recipe from Life Love Liz.   Basic gravy is made of three ingredients:…
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