TIP OF THE DAY: Uses For Cheesecloth & Kitchen Twine

Two things you’ll find in every serious cook’s kitchen: cheesecloth and kitchen twine (a.k.a. butcher’s twine). Chef Johnny Gnall shows you how they make things easier. If you have questions or suggestions for tips, email Chef Johnny. While cheesecloth and twine may sound like an ordinary and unremarkable pair of items, they are more versatile…
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TIP OF THE DAY: Edamame, Snack & Ingredient

Habitués of Japanese restaurants know edamame (pronounced eh-dah-MA-may), the young, green soybeans full of flavor and nutrition. They’re available nationwide in the frozen vegetables aisle of supermarkets. These baby soy beans are not only delicious; they’re rich in vitamins and minerals. In fact, edamame are the only vegetable that offers a complete protein profile, equal…
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TIP OF THE DAY: 10 Uses For Orange Juice

Friday, May 4th is National Orange Juice Day. While it’s easy to celebrate with a glass of OJ at breakfast, there are other ways to use orange juice. Here are 10 of our favorites. 1. Basting Liquid. Orange juice adds delicious flavor to beef, pork and poultry. 2. Cake Mix. Replace the water in the…
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TIP OF THE DAY: Make Paneer At Home

Cubes of grilled paneer. See the recipe below. Photo courtesy Wisconsin Milk Marketing Board.   It’s not easy to make most cheeses at home. But it is surprisingly easy to make paneer, a fresh cheese popular in Indian and other South Asian cuisines that ports nicely into Western fare. Paneer does not melt when heat…
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TIP OF THE DAY: Why & How To Use Miso Paste

[1] Miso paste with American label (photo courtesy Nagano). [2] Miso paste in Japanese packaging (photo courtesy Nagano). [3] Miso paste (photo courtesy Steamy Kitchen)   Challenge yourself in the kitchen this year by trying a new ingredient each month. To start the year off, here’s a suggestion from our consulting chef, Johnny Gnall: miso…
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