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The Vacu Vin Instant Marinating Container is a handy aid for anyone who cooks. We’ve had a Vacu Vin for some 20 years—the Vacu Vin Wine Saver. It removes air from an open bottle of wine, to preserve the wine quality until you get around to finishing the bottle. Then Chef Johnny Gnall introduced…
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[1] Daikon, a long white radish variety (photo © Umami Information Center). [2] Low in calories, high in flavor: daikon slaw with crab, black sesame seeds and radish sprouts. Here’s the recipe (photo © Williams Sonoma). [3] Shredded daikon atop cold soba noodles, along with shredded basil, shredded ginger and sesame seeds (photo © Soba…
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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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Bacon is delicious, bacon is trendy…bacon also comes with a bad rap due to preservatives, nitrites and nitrates, which form carcinogenic nitrosamines in meats that are overcooked or charred. That’s why we switched to Coleman Natural Hickory Smoked Bacon, which is naturally cured. It contains no preservatives, MSG or added nitrites or nitrates. As with…
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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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