THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
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October 27, 2009 at 7:24 am
· Filed under Kosher Nibbles, Oil-Vinegar-Dressing
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For ease in pan frying, put your cooking oil in an oil mister—you can find one in any housewares store. You’ll get a better flavor than with Pam, you won’t be using chemical propellant and you’ll use much less oil than by pouring it the pan from the bottle. We have four misters filled with different Salute Santé grapeseed oils: regular, garlic, lemon and hot chili, to variously impart flavors to our food (some days we like eggs with garlic, some days with lemon, some days with a jolt of chili). Grapeseed oil has one of the highest smoke points, 485°F, so fry away!
- Learn more about grapeseed oil in our review of Salute Santé, a Top Pick Of The Week. Their unflavored grapeseed oil is certified kosher.
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October 26, 2009 at 7:40 am
· Filed under Chocolate
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The Barefoot Contessa’s “French Bark,” called
a mendiant in French. Photo by Hannah
Kaminsky | THE NIBBLE. |
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Fans of Ina Garten and dark chocolate may wish to check out the Barefoot Contessa’s new line of sweet treats:
- Chewy Dark Chocolate Sea Salt Caramels—very light on the salt for those who aren’t into salty, with distinct cocoa notes from the chocolate.
- Dark Chocolate French Bark—creamy dark chocolate with a milkiness that even children would love (there’s milkfat in the recipe). The 6.5-ounce bar is topped with cashews, dried apricots and cherries, crystallized ginger and raisins. The French don’t use the word bark, but mendiant, which means beggar. See the origin of the term in our Chocolate Glossary.
- Dark Chocolate Toffee With Almonds, very crunchy and made with butter, although if you like your toffee very buttery, this is not that style.
Find Barefoot Contessa products at StonewallKitchen.com. Chocolate lovers are invited to take a look at more of our favorite:
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October 26, 2009 at 7:00 am
· Filed under Chocolate, Tip Of The Day
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Fine chocolate is far too sensitive to be stored in a refrigerator: It absorbs odors and reacts to changes in temperature. Moving from cold to warm and back again can cause chocolate to develop a grayish-white “bloom” on the surface (that’s the cocoa butter separating out from the chocolate). It still tastes fine, but it mars the appearance. Find a cool place to store chocolate (the ideal place for both temperature and humidity is a wine storage unit). The best advice is not to buy more filled chocolates or truffles than you’ll eat in a week; and if you’re given a large box, don’t hoard it, share it. The finest chocolates are made without preservatives and should be consumed within two weeks. They’ll still be edible in a month, but the fillings will have started to break down and won’t be as flavorful. Beyond that, the flavor does begin to decline. Plain chocolate bars with no filling or nuts can stay fresh for a year or more, wrapped well in foil and kept in the right “wine refrigerator” environment.
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