Trial is still underway for the Canadian couple accused of allowing their toddler son to die of meningitis after they treated him with herbs instead of taking him to the hospital. David and Collet Stephan have pleaded not guilty, but the case is sparking a larger debate over whether naturopathic doctors should be permitted to treat children at all.
It’s a focused reverence that most chefs reserve for, say, caviar. Their signature rye crumbs are meant as a finishing touch—loaded with toasty, herby flavor to crown everything from braised chicken to long-cooked vegetables. “We treat them like you would a piece of meat, cooking them in oil, butter, and aromatics,” Carbone says. “They’re perfect for bringing another layer of texture and flavor to a dish that’s already been fully cooked.”
If you know you’ve got a crazy-busy week ahead, take a few hours over the weekend and do all five of these things. If the week ahead is looking a little less hectic, just knock a few of these off the list. Even if you only have time for one thing, it will help you cook better, smarter, and faster throughout your week.
I do stuff like this, making navy beans and mashed sweet potato that I’ll use throughout the week. Stuff that can be microwaved in a minute or two, so I can quickly eat to maximize digestion time before doing something.
There are times when seasoning more with more salt, pepper and herbs just isn’t the answer. For those times, a dash of acid usually rounds things out perfectly. Adding an acid (like lemon juice, vinegar or tomatoes) punches up a dish, often completely changing or rounding out the flavors and creating more balance. I cook a lot with grains at home, and if I throw together a ho-hum grain bowl or pasta dish, it’s often a little lemon zest and juice that wakes things up and makes it truly tasty. Citrus also cuts through fat nicely, making heavy bland sauces more delicious.
Walk into any big box liquor store and you’re likely to see shelves and shelves of colorfully packaged vodkas with flavors ranging from “cookie dough” to “Swedish fish.” Though marvels of flavor chemistry, these spirits often taste cloying or artificial, and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story, and have the added benefit of letting you control the outcome.
Everclear is an even better option than vodka, if you can get it. I have the zest of Meyer lemons for limoncello, just as soon as I can get some.
If you’re looking to speed up the process, you need are the ingredients you’d use anyway and a whipping siphon. You’ll also need some nitrous oxide (N2O) chargers for the siphon to get the job done. The siphon is designed for whipped creams and toppings, but it works great for infusions as well. The video shows you how it’s done:
Those who eat a lot of salad probably swear by a salad spinner and use it often enough to justify the large amount of cabinet space it takes up. But there are those who need some more convincing to justify buying or keeping this bulky kitchen tool.
Here are 10 more ways to put a salad spinner to good use so it comes out of the uni-tasker pile and becomes a hardworking part of your kitchen!