Category: Tip Of The Day

TIP OF THE DAY: How To Emulsify Salad Dressing & Champagne Vinaigrette Recipe

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Chef Johnny Gnall shares a professional tip for making the best salad dressings: Emulsify them! The oil and vinegar won’t separate—at least, not for a while. “A velvety, fully emulsified dressing can really make a big difference when it comes to presenting a salad,” says Chef Johnny. “Its creamy texture and body cling better to…
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TIP OF THE DAY: Try Some Napa Cabbage In Your Recipes

Posted on by thenibble

In the course of our New Year’s resolution to eat a low-calorie, fiber-packed salad twice a day, we’ve been scouring produce departments for variety. As an alternative to red cabbage, we’ve been buying napa cabbage, originally from China and a common ingredient in Chinese recipes. Even if you don’t like cabbage, try it: Napa cabbage…
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TIP OF THE DAY: Tips For Baking Cakes

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You need “technique” to bake a great cake. Photo courtesy ValerieConfections.com.   Want to make a cake as good as this one? Today’s tips for successful baking come from Pat Sinclair, a food consultant and author of Baking Basics and Beyond: Learn These Simple Techniques and Bake Like a Pro, and co-author of Scandinavian Classic…
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TIP OF THE DAY: Make Hazelnut Butter

Posted on by thenibble

Compound butter is delicious atop a steak; just don’t tell your cardiologist. Above, herb, gorgonzola and hazelnut butters. Photo courtesy AllenBrothers.com.   Here’s a treat from Chef Johnny Gnall: hazelnut butter—the compound butter, not the peanut butter spread alternative. He learned it a while back while working at Aziza restaurant in San Francisco, and is…
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TIP OF THE DAY: How To Make A Purée or Coulis

Posted on by thenibble

A slice of blueberry cheesecake with blueberry purée. Photo © Rohit Seth | Fotolia.   We asked Chef Johnny Gnall to discourse on purées—an easy way to add elegance to sweet or savory dishes. A purée is a terrific way to showcase a fruit or vegetable in a different way. This versatile sauce allows you…
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