Professional baker's grease makes bakery cakes magically release from any pan. Here's how to make your own:
Mix equal parts flour, oil, and shortening or margarine until smooth. Using a pastry brush (or a paper towel if you don't have a brush), "paint" the inside of cake pan with the mixture. Your cake will pop out, leaving no nibbles for the cook along the sides!
Simple syrup can be used to sweeten tea, lemonade, homemade ice cream, cocktails, and fruit salad -- or even to moisten and flavor cakes.
1-part water 1-part sugar
In a saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, approximately 3 minutes. Remove from the heat and let cool completely. Once cooled, iit is ready to use. Or, plain simple syrup can be refrigerated in a glass jar for up to 1 month.
Infused simple syrup: Add lemon, lime or orange, or an herb such as mint or a vanilla bean At Rosh Hashanah, the syrup can be infused with pomegranate arils.
For those who don't want to invest in a salad spinner due to their size or cost, or because they are just occasional salad eaters, is there another way to dry lettuce? YES! We came across this tip for spinning lettuce dry in something we all have — a pillowcase — and just had to try it out for ourselves. The pillow case should be all cotton, and of course clean! And, if you are a seamstress, you can make a custom lettuce drying case from absorbent all-cotton towels.
It's easy, quick and fun to spin lettuce dry in a pillow case. Watch this video and let the spin begin:
There comes a time in every cook's life when we find ourselves confronted with a pile of tomatoes and a recipe that instructs us to peel them. It seems pointless, onerous, time-consuming. But for the sake of a silky-smooth tomato sauce or soup, we do it anyway. Here are three ways to get the job done without driving yourself crazy. We thank Thekitchn.com for sharing this tomato wisdom!
According to Buzzfeed.com: • You wait too long to buy a turkey • You forget that a frozen turkey takes four days to thaw • You don't let your turkey come to room temperature before roasting it • You don't dry the turkey really well both inside the cavity and on the outside • You don't use a roasting rack inside your roasting pan • You cook stuffing inside the turkey • You roast the turkey at one temperature instead of starting it in a really hot oven and then lowering the heat • You "freak out" about the skin browning too quickly and turn down the over temperature • You don't use a thermometer • You check the temperature at the wrong time and in the wrong place • You cook the turkey past 165 degrees • You don't let the turkey rest for at least 15 minutes before carving • You destroy the turkey when carving (cooking.com) • You carve the whole bird even if half of it will be eaten on Thanksgiving • You use a huge bird, instead of a smaller bird and favorite parts
Want to know how to correct these common turkey errors? Go to Buzzfeed.com.
No need to use a huge pot of boiling water to cook pasta. Here's a great video tip from cooking scientist Harold McGee on how to cook pasta in a deep frying pan. Use less water to cook the pasta. Any broth can be substituted for the water to add a depth of flavor.
One Pan Pasta Aglio E Oglio After cooking pasta in deep fry pan, reserve some of the liquid – set aside. Pour some olive oil into the same pan—add garlic; sauté until fragrant. Add some crushed red pepper (to taste) and salt. Return pasta to pan; Heat toss and serve. If too dry, add a bit of the reserved liquid. Optional: Toss in some roasted red peppers or roasted tomatoes
What is Canola? A reader asked us a simple question: What is a Canola? OOPS, we did not know. KosherEye buys canola oil all the time; in fact- we often choose it instead of plain vegetable oil...but what is canola and why should we use it?
We referred to canolainfo.org for the following:
Canola oil comes from the crushed seeds of the canola plant. Canola is part of the Brassica family. Cabbages, broccoli and cauliflower are also part of this same botanical family. Each canola plant grows from 3 to 6 feet (1 m -2 m) tall and produces many yellow flowers. As the plant matures, pods form that are similar in shape to pea pods, but about 1/5th the size. Each pod contains about twenty tiny round black or brownish-yellow seeds. Once harvested, canola seeds are taken to a facility where they are crushed to extract the oil contained within the seed. This oil is then further refined and bottled as canola oil. Basic characteristics of this cooking oil include a pale golden color, light texture, neutral taste and high heat tolerance. The average canola seed is 45% oil. The remainder of the seed, which is very high in protein, is processed into canola meal and used as a high quality animal feed.
Canola is grown primarily in the prairie regions of Western Canada, with some acreage being planted in Ontario and the Pacific Northwest. Smaller volumes are also grown in the North-central and South-eastern United States.
Canola oil has generated a lot of research interest into its potential health benefits because of its low level of saturated fat, high monounsaturated fat and good balance of omega 3 and 6 fats.
One additional question arises about Canola oil—does it contain toxins?
We found an answer from the Mayo Clinic From Katherine Zeratsky, R.D., L.D. Health concerns about canola oil are unfounded. Canola oil, which is extracted from the seeds of the canola plant, is generally recognized as safe by the Food and Drug Administration. Misinformation about canola oil may stem from the fact that the canola plant was developed through crossbreeding with the rapeseed plant. Rapeseed oil contains very high levels of erucic acid, a compound that in large amounts can be toxic to humans. Canola oil, however, contains very low levels of erucic acid. Canola oil is also low in saturated fat and has a high proportion of monounsaturated fat, which makes it a healthy and safe choice when it comes to cooking oils.