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Don't Toss Your Sad Lettuce - Fix It!
We've all done it, we've bought lettuce with the perfectly good intention of turning it into salad, only instead of making a salad, we throw it in to the back of the fridge and forget about it for a while. We come back a few days later and find that the leaves look a bit sad and wilted. Well, what do you do?
Hot Rice, Just Add... Cold Water?
Oh how I love science. Or should I make that, oh how I love Japan. How about, oh how I love Japanese scientists...
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Simple Tip: Heat Leftover Pasta Over the Stove
For the majority of my life, I heated up leftover pasta in the microwave. The result is hot, slightly crusty, not-as-good-as-the-night-it-was-made pasta. Recently, I started practicing a new technique that I think is much better.
Burning Question: Does Cold Water Boil Faster Than Hot?
No — that's a myth. The myth may have arisen from the fact that cold water does absorb heat faster than hot water. However, once the water gets to a hotter (not yet boiling) temperature, it absorbs heat at a slower rate, and from that point it takes just as long to bring the water to a boil as it would if the water were hot to begin with.
Know Your Ingredients: Agave Nectar
In the last couple of years, agave nectar has sprung virtually out of nowhere to appear in natural sodas, liqueurs, baked goods, and cocktails. So what's all the fuss about? Agave nectar (or agave syrup) is a liquid sweetener made from juice extracted out of the core of the agave plant.
How to Clean Leeks
With their mild onion flavor and thick white stalk, leeks are one of my favorite vegetables. They're excellent in cold weather preparations like soups, stews, and braises. When cooking with leeks, it's important to take the time to properly clean them.
Come Party With Me: Annabelle's Birthday — Drinks
Since many dogs will be in attendance at Annabelle's birthday party, hostess FabSugar will be sure to place several water bowls around her backyard. These will need to be refilled frequently and I've volunteered to make sure that each bowl has water.
There will be water (both sparkling and still) for the people, too, and endless batches of icy-cold blended margaritas.
Jacques Pepin on the Perfect Boiled Egg
One of my favorite seminars at this year's Classic was a cooking demo performed by French luminary Jacques Pépin along with his daughter, Claudine. On this sunny Saturday in Aspen, you'd never have guessed that Jacques, who's cooked for Charles de Gaulle and with Julia Child, turns 74 this year: the ebullient chef and his witty daughter exchanged lots of lively banter, and managed to make a whopping six tomato dishes in 45 minutes!
Although I can't wait to make the pair's appetizing tomato dishes, the most useful facts were his tips on boiling eggs, which they used in a harlequin tomato salad.
Simple Tip: Before Juicing, Keep Citrus at Room Temperature
If you plan on making lemonade or a batch of cocktails that require fresh citrus juice, be sure to use citrus that is at room temperature. According to Food & Wine Cocktails 09, refrigerated citrus will yield up to a third less liquid than fruit at room temperature. To bring cold citrus to room temperature quickly, soak the fruit in really hot water for five minutes before squeezing.
Simple Tip: Rim Champagne Flutes With Sugar
A couple of weeks ago FabSugar hosted a shopping event at Saks Fifth Avenue in San Francisco. The caterer of the party found a fun way to incorporate Sugar into the menu — they rimmed each of the champagne flutes with pretty pastel-colored sugar. The sugar wasn't flavored so it didn't affect the taste of the dry bubbly.
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