My thoughts on Jewish food.
Nothing goes with turkey and all the fixings of Thanksgiving like a sweet and tangy slaw with craisins. This one fits the bill, though it cannot be made more than 6 hours in advance or it goes all soggy and loses its crisp, crunchy, and craisin-chewy charm. A guest once described this slaw as “So …
Skinny noodles, also known as “glass” or “shirataki” noodles are popular right now with the low carb, ketogenic crowd. Made of konjac, a type of gourd, the noodles are packed with fiber and in the purest form (read the label—some companies add oats or other ingredients) virtually net carb-free. They’re also quick to prepare and …
Here are some tips on how to freeze food. Always cool food off completely before freezing. Double wrap baked goods before freezing. Wrap items airtight in plastic wrap, and then wrap them a second time in aluminum foil. To thaw: thaw at room temperature while still double-wrapped. Mark foods you’ve wrapped for freezing, to indicate …
Here are some handy tips on cooling food: Always cool hot food as quickly as possible before storing in the refrigerator or freezer. This prevents the growth of harmful organisms in your food, God forbid. Cooling hot items off the right way also protects the quality and texture of the items you cook and bake. …