COOKING TIPS, TRENDS & TREASURES
I'm always on the look-out for handy tips, cooking advice and new products that make my time in the kitchen more enjoyable so I assume other cooks are too. I thought it would be fun to
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Do you ever have a hard time keeping your fresh herbs "fresh" long enough to use them? I've got a great way to store parsley. Wash it when you get home and spread it out on a towel for a few to dry. Gather it up like a bouquet and cut the ends even with kitchen scissors and put in any small glass cup or container, and store it in the fridge. Make sure the water level stays up and change the water if needed. Mine stays fresh for several weeks. THIS IS A GREAT TIP It's such a simple thing but makes a huge difference in the taste of your food. USE GOOD QUALITY SPICES AND FLAVORINGS!!! I can't stress enough how important this is. I can use the same recipe many other people use, like Toll House Cookies, and hear comments like, Oh my gosh, I've got to have this recipe or This is the best Chocolate Chip Cookie ever. I order most of my spices and vanilla from Penzeys Spices. Try it out for yourself. Huge difference. "eCookbooksgalore" is a great site I've come across that has everything to do with cooking and more. Check It Out! 
I came across some balsamic vinegar that I just love. I found it at Williams-Sonoma. It really is some of the best balsamic I've tasted at a very reasonable price.
It's made by "Olivier" and has been Barrel-Aged 25 years. I think it's actually made by "Olivier Napa Valley" just for them. It has a really rich, slightly sweet flavor. I love it. I can really tell a difference when I use this compared with a lower quality balsamic. It's well worth the money which I think is around $24.00 for 15.5 fluid oz. Cool bottle too!
I've recently heard about a "white balsamic vinegar" that's out there now. It's cooked under pressure so it doesn't caramelize and is aged for just a year. It's alot lighter in color and not as sweet. THIS CHIPOTLE PUREE IS SO HANDY I don't know about you but I love to cook with chipotle peppers. They add such a nice smokey bite to so many different things but can be a little messy to cut up. What I've started doing is putting the peppers and the adobo sauce in a food processor. I keep the puree in a small container with a tight fitting lid in the fridge where it keeps pretty much forever. I use it in everything from sandwich spreads (like my Spicy Pineapple Mayo Spread) to tacos and it is so convenient to just grab it out of the fridge and spoon out what I need.
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PERFECTLY COOKED CORN ON THE COB 
I know grilled corn on the cob is really popular, especially in the summer, but this is the easiest way to cook it on the stove top. Many of you probably already know this but for those of you that don't:
Bring a large pot of water to boil. When it comes to a boil add salt and shucked corn. (Make sure there is enough water to cover). Put a lid on the pot and turn off the heat. Corn will be ready for you perfectly cooked and hot when needed. NOTE: This method will keep the corn perfectly until needed but it must sit at least 10 minutes.
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Search for any passage by simply entering a keyword search. You will receive both the Old and New Testament. You will also receive 5 incredible bonuses...plus the NEW feature - Load the DKJB onto your iPhone Have a great cooking tip or new product you can't live without?Share with us your tips for making time in the kitchen efficient and fun. Tell us about a great new product you've come across and how you use it or even a not so great product. Return from "Tips, Trends and Treasures" to Recipes For Divine Living home. |
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