When storing cheese, keep in mind that it is a living organism. In most cases, it should be wrapped in special cheese paper, waxed paper or aluminum foil so that it can “breath” without drying out. Cheeses that need to retain moisture, such as fresh mozzarella, can be wrapped in plastic wrap.
In general, you can keep different kinds of cheeses together. The exceptions are those with strong aromas, such as blue cheeses, which should be stored in an airtight container so the other cheeses don’t pick up their sharp smells. Store cheese in the lowest part of the refrigerator, where there is less chance of accidental freezing. The vegetable bin, with its high humidity, is the perfect storage place.
Before shredding semisoft cheese on the large holes of a grater, spritz the grater with cooking oil spray so the cheese doesn’t stick. Freezing the cheese slightly makes it easier to grate, but freeze only the amount you need for the recipe.
Don’t throw away the rind from Parmesan cheese. Toss it into soup (especially chicken or bean soups or minestrone) or tomato sauce, and let it simmer for 30 minutes or so to soften and impart its flavor.
Even cheese that is fine to eat may sport a bit of mold. Trim off the blue, green, or fuzzy mold. If the mold is pink or black, then the cheese is spoiled and must be discarded. Also, if the cheese smells of ammonia, toss it out.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Baking soda and baking powder are used in baked goods to expand the air bubbles that are created when you cream butter and sugar or whip eggs. They do not make the bubbles themselves. Both of these leaveners depend on chemical reactions between alkali and acidic ingredients to create the carbon dioxide that leavens the batter or dough. And although their names are similar, they are not interchangeable.
Baking soda (bicarbonate of soda), an alkali, reacts with the acidic ingredients in a recipe, such as buttermilk, yogurt, sour cream, molasses, and brown sugar, to form carbon dioxide that expands the air bubbles in a batter. Batters and doughs with baking soda should be baked immediately after mixing, before the carbon dioxide can dissipate.
Baking powder does not rely on a specific combination of ingredients for its rising power. It is made from alkaline baking soda mixed with acids (often aluminum sodium sulfate and monocalcium phosphate) and a bit of cornstarch. Most baking powders are called double-acting because they are first activated when the batter is moistened, and then again from the heat of the oven. Some bakers get a metallic aftertaste from commercial baking powders made with the commonly used aluminum sodium sulfate, but there are brands without it, so be sure to check the label.
You can make your own baking powder. For 1 tablespoon baking powder, mix 2 teaspoons cream of tartar and 1 teaspoon baking soda. This mixture will be activated as soon as it is moistened, so get the batter into the oven without delay, before the carbon dioxide is exhausted.
Baking soda has a shelf life. Slip the box into a resealable plastic bag to keep out the air, taking note of the expiration date on the box, and store in a cool, dry cupboard. To check its freshness, stir 1/2 teaspoon baking soda into 2 tablespoons vinegar. If the mixture bubbles and fizzes, the baking soda is still good.
Refer to the use-by date on baking powder to estimate its shelf life and store in a cool, dry place. For a freshness test, stir 1/2 teaspoon baking powder into 1/4 cup hot tap water. If it fizzes, it’s still good.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Have you ever reached into the cavity of a fresh chicken and found it frozen inside? Poultry can be chilled to 26 degrees and still be considered fresh. Water may freeze at 32 degrees, but poultry flesh doesn’t freeze solid until it reaches 25 degrees. The extra few degrees will lengthen the shelf life of the chicken.
While many cooks are in the habit of rinsing poultry before cooking, it really isn’t necessary. You always cook poultry to a temperature that kills any harmful bacteria. In fact, it could be more dangerous to rinse the poultry, as you can end up splashing contaminated water all over the sink and kitchen counter.
After preparing poultry, reduce the chance of bacteria contamination by washing the cutting board, prep utensils, and your hands with hot, soapy water. It’s a good idea to reserve one cutting board for raw meat and poultry and a second board for other ingredients.
Broiler-fryer chickens are the all-purpose chicken, but you usually see them labeled simply as whole chicken. They used to average 3 1/2 pounds, but these days, you’ll find them up to 5 pounds, which means you get more servings per chicken. Roaster chickens tip the scales at 5 to 7 pounds, and are usually cooked whole in the oven. Even if you are serving a small group, it is worth roasting one of the larger chickens so you have leftovers for other meals.
The standard supermarket chicken is grown according to USDA standards, which allow antibiotics in the feed. Hormones and growth stimulants have been outlawed in poultry production since the 1950s.
Free-range chickens have access to the outdoors, which does not mean they live outdoors. The standards for organic chickens vary from state to state. In general, these birds, which are often also free range, must be fed organically grown feed and raised without antibiotics. Many cooks believe the flavor of free-range or organic birds is superior to that of supermarket chickens.
If you need to roast a chicken in record time, then butterfly it and roast it at a high temperature. With its entire surface exposed to the oven heat, the skin will be crisp and golden brown.
Be sure that whatever vessel you use for roasting a chicken can also be used on the stove top, so you can deglaze the drippings and turn them into a pan sauce. Enameled cast-iron baking dishes are a good choice.
You’ve paid for the entire chicken, so don’t throw anything away. The neck, heart, kidneys, and fat can be turned into quick chicken stock that will make just enough for many recipes, including a sauce for serving with the chicken. Don’t use the liver, as it will make the stock bitter. If you have butterflied the chicken, chop up the backbone and add the pieces to the stock, too. The stock won’t be as rich as a long simmered one, but it’s just fine when combined with pan juices.
Herbs are a wonderful flavoring for roast chicken, but they can burn if simply rubbed onto the skin. Combine the herbs with softened butter, and carefully slip the herb butter under the chicken skin, spreading it evenly. Roast away without worrying about singed herbs.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
I don’t know a single person who doesn’t love the taste of melted cheese. Not every cheese oozes the same way. Some just melt better than others. When it comes to classic cheesy dishes, you want a cheese that’s going to melt into something creamy and smooth with a strong flavor.
Basically, the more moisture in a cheese, the better it melts. Cheddars and Goudas with high moisture content can make for a nice fondue. Emmental, Challerhocker, Comté, and Gruyere are excellent for making fondue as well. These cheeses beg to be melted. Their smooth, dense texture and nutty flavor make them the top choice for classic fondue. Bread, pickles, crackers, meats, and charcuterie are perfect fondue pot divers.
Cheddars are, of course, excellent for making mac & cheese, grilled cheese, and cheeseburgers. I tend to go for sharp or extra sharp Cheddars because I like to really taste the tanginess.
Soft cow’s milk cheese like Brie and Camembert don’t take much time to get to that beautiful melted soft texture. Just put them in the oven for a few minutes and you’re good to go. Because they come in their own serving vessel you can dip whatever you like in there.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Crystallized ginger is fresh ginger that has been slowly cooked in sugar water and rolled in coarse sugar for preservation. It has a sweet, spicy taste and can easily be made at home.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
I grew up in the Midwest where it was considered a mortal sin to waste food. The motto was “waste nothing and make the most of every ingredient.” Here are some ways for you and your family to make the most of ingredients that otherwise may make their way into the trash bin.
Stewed Fruit does double duty as a topping for pancakes, waffles and ice cream while giving you a serving of fruit. Get started with apples and dried fruits.
Super Stems. Don’t waste the nutrients in stems of greens like collards and kale, or vegetables like broccoli and cauliflower. Use them in longer cooking soups and stews.
Save The Soft. Baked desserts are a great way to use up slightly overripe fruit.
Use It, Don’t Lose It. When you by a special ingredient for a recipe, don’t waste what’s left. Get creative and add them to some of your favorite recipes.
Make Soup with leftovers. Vegetables, grains, and meats make wonderful soups. If you don’t have time to make soup right away, freeze the leftovers until you have a good cooking day. Don’t forget to label and date what you’re freezing for later.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Corn kernels contain a small drop of water that is stored inside a circle of soft starch. The soft starch is surrounded by the kernel’s hard outer surface. As the kernel heats up, the water begins to expand, and pressure builds against the hard starch. When this hard surface gives way, the popcorn explodes. As it explodes, the soft starch inside the popcorn inflates and bursts, turning the kernel inside out.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Frying fish in fat gives fish a delicious crust and cooking is fairly fast.
Sautéing is one of the most useful methods for cooking fish, which has become considerably easier in the recent past, due to the ongoing improvement of nonstick skillets. As a matter of fact, the first rule of sautéing fish is to go purchase a 12-inch nonstick skillet.
When cooking fish in fat measure in teaspoons or tablespoons rather than in cups. You only use the amount that you need to crisp up the fish, give it a nice color, and improve the flavor. The key to sautéing fish is to get the skillet hot before adding anything to it. Place your skillet on the stove over a low heat and let it sit there for awhile or five minutes before you’re ready to being sautéing, preheat the pan over a medium to high heat, depending on your burner. Just before sautéing should you add the fat and then wait a minute. When the fat is hot you may add the fish. When you add the first piece of fish the pan’s temperature may subside a bit, so turn the heat up to full blast as you add the other pieces. Regulate the heat so that the fat is sizzling nicely, but not burning.
Most fish sauté so quickly that as soon as one side is nicely browned, you may turn the fish and brown the other side. You may check the fish by peeking into the interior by using a thin bladed knife. Thick steaks or fish thicker than an inch may need the heat lowered at some point to prevent burning while the inside continues to cook.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Have school lunches hit a wall? It’s gets tedious for anyone to eat the same thing every day. It may be time to mix it up to keep your kids interested in eating healthy.
You may want to include dry roasted edamame or chickpeas for a salty, crunchy snack with some protein. Individually packed, pitted olives are also a nice alternative to potato chips.
Use cookie cutters to make sandwiches into fun shapes. This also works well for using on fruits and vegetables.
Pack leftovers from dinner the night before to make a great lunch. The bonus is that it’s super easy.
When you’re at the grocery store make sure to pick up some precut fruits and vegetables. This is a big timesaver.
Pack lunch in a bento box to make lunches look exciting and practice portion control.
Get them involved in shopping for and packing their own lunch.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
There’s nothing like the smell of freshly brewed morning coffee whether it’s perked, dripped or pressed, it’s the most favorite part of my day. Coffee is my morning ritual, but coffee is not just for mornings. If you have a bit of extra brewed coffee or grounds lying around then you can “perk” up the flavor of pretty much anything. The earthy flavor works in everything from meat marinades, sweet syrups, and many savory and sweet recipes using coffee as an ingredient, from tangy sauces for a tender filet mignon to a few teaspoons flavoring your favorite cakes or cookies. When added to a chocolate cake or a cookie, coffee brings out the flavor especially in chocolate. When the recipe calls for water just use what’s leftover in the pot. In many recipes you can just add a teaspoon of instant coffee or even espresso powder.
Add flavor fast to a roast by using that leftover coffee in your marinade, which also helps tenderize the meat. You can also use it to the braising liquid for beef short ribs. As the liquid cooks down, the coffee caramelized adds a delicious bittersweet dimension to the dish. I also like to stir a bit of coffee into barbecue sauce for grilled chicken or add some to homemade chili to round out the flavor.
Add coffee grounds to your spice shelf! The combination of ground coffee, kosher salt, and paprika will add flavor to your dishes. Use it to make a crusted pork or brisket dish. Rub the coffee ground spice combination to burgers before grilling them.
I like using instant espresso powder in my desserts. Unlike coffee grounds, espresso powder dissolves completely in hot water, eliminating grittiness that you may not want in most baked goods. Keep in mind that it packs a powerful punch, so a little goes a long way. Add a small amount to brownies or cakes. Freeze it with sugar for an easy granita or reduce it with sugar and cream to create a rich glaze.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
