THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
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April 2, 2011 at 7:47 am
· Filed under Fruits, Nuts & Seeds, Tip Of The Day
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Nuts are full of heart-healthy nut oil. But whether in the nut or in a bottle of oil, nut oils turn rancid more quickly than other oils.
If you don’t plan to use the nuts within a couple of months, store them in resealable plastic bags in the refrigerator or freezer.
The fridge will extend the freshness of the nuts for another three months; the freezer, for up to a year.
Find our favorite nuts plus recipes in our Gourmet Fruits & Nuts Section and our Gourmet Snacks Section.
The seven healthiest nuts.
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Eat ‘em or freeze ‘em. Photo courtesy
The Peanut Shop. |
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April 1, 2011 at 4:03 pm
· Filed under Recipes, Soups, Videos
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If you enjoy soup as comfort food, here’s a lovely and easy seasonal recipe, made with an abundance of spring herbs. The base is familiar—potatoes, onions and broth—but the quantity of fresh herbs makes it a completely different experience.
The British chef provides both gram and ounce equivalents. Note that the products called double cream and single cream in the U.K. refer to heavy cream and half-and-half, respectively, in the U.S. We recommend using the half-and-half.
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What other foods get lost in translation? See our “translation chart” of U.S. and U.K. food terms.
Check out the history of soup and the different types of soup (with beautiful photos). Not only did soup have to wait for fire to be harnessed; it also had to wait for a leakproof, fireproof vessel to be cooked in!
Find our favorite soups and soup recipes in our Gourmet Soups section.
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April 1, 2011 at 7:51 am
· Filed under Cookies-Cake-Pastry, Tip Of The Day
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You can get clean brownie edges like this.
Photo courtesy Incredibly Edible Cookie Co.
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How can you get a perfect edge on your brownies—a crisp edge with no crumbs?
Here’s the secret from Lauren Braun Costello, author of The Competent Cook, which is packed with information and tips:
Freeze the brownies for an hour before cutting!
Here’s the technique:
Before baking, line the brownie pan with aluminum foil that hangs two inches over two of the sides.
After the baked brownies have cooled completely, lift them out of the pan with the two foil handles. Place the brownies in the freezer for an hour.
Remove the brownies, peel away the foil and slice the brownies on a cutting board using a sharp chef’s knife. (Second tip: Keep your knives sharp!) Voilà.
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On the other hand, if everybody in your home fights over the crusty pieces, here’s a special brownie pan that creates crusty edges for everyone!
Find our favorite brownies and brownie recipes in our Gourmet Brownies Section.
The history of brownies.
Brownie styles: cakey, fudgy and more.
Brownie trivia quiz.
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