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Spices begin to lose their flavor immediately after grinding. Cooks with sensitive palates have been known to replace jars of spices six months after opening, even though the “rule of thumb” says they’ll be useful for two years. Whole spices, on the other hand, retain their flavor much longer. They can be ground quickly in…
Continue reading “TIP OF THE DAY: Using Whole Spices”
This Peugeot nutmeg grinder is top- of-the-line, but may be more ginder than you need. Just as freshly-ground pepper bears no resemblance to the bland, pre-ground powder, freshly-ground nutmeg is a vibrant spice that perks up sweet and savory dishes alike. We use it to flavor apples and other seasonal fruits (pies, compotes, sautéed sliced…
Continue reading “TIP OF THE DAY: Go Nuts For Fresh Nutmeg”
Whole nutmeg: Once you try it freshly-grated, you’ll never go back to pre-grated. Just as freshly-ground pepper bears no resemblance to the bland, pre-ground powder, freshly-ground nutmeg is a vibrant spice that perks up sweet and savory dishes alike. We use it to flavor apples and other seasonal fruits (pies, compotes, sautéed sliced fruit),…
Continue reading “FOOD TIP OF THE DAY: Go Nuts For Fresh Nutmeg”
