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Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts. Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can…
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Are you making your famous spinach dip for the Super Bowl? Most recipes call for thawed frozen spinach. The least favorite part of the preparation is squeezing out all the water. Most people just take the cold, wet spinach in their hands and squeeze it, bit by bit. There’s a neater way: Use your potato…
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This may seem like old news, but our bag of Sun-Maid Mixed Fruit was a revelation. Moist and supple, the blend of sun-ripened apples, apricots, plums and pears is our new favorite snack. The fruits are dried, moisturized and packed in foil-fresh, 7-ounce zipper bags. The variety and the natural sweetness of the fruits actually…
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Mushrooms tend to come packaged in a plastic-wrapped box; or if you select them from a bin, you put them in a plastic bag. Plastic is not good for mushroom health: There’s no air and the ‘shrooms can’t breathe. If you’re not going to use them immediately, transfer the mushrooms to a paper bag. We…
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We didn’t heed our own device when refilling the pepper mill yesterday. The result: peppercorns all over the counter and floor. There’s a better way to do it: Fill a small plastic bag or even a paper envelope with the peppercorns. Snip off a corner. You’ll be able to better aim the peppercorns into the…
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