Kitchen Secrets & Tips
How to Remove Wax from your Menorah
As Hanukkah comes to an end, it’s time to clean the menorah. Some consider every drip a memory, but most try to clean and polish the treasured menorah.
Freeze your menorah, “and the wax pops right out.”
“I fill the sink with HOT water, then let the menorahs sit submerged. After a minute or two, I pull the menorah out and use a paper towel to wipe off any remaining wax that hasn’t melted and floated to the top of the water in the sink. I then user the paper towel to skim the floating wax.”
Similarly, you can “take the menorah outside and pour hot water on it to melt off the wax. It’s easier to clean up outside than in the sink.”
But: Safety first. Wear oven mitts and make sure the Hannukiah can handle hot temperatures: “No plastics, metals only!”
We’ll leave you with this alternate perspective from Barry Glovetsky: “You DON’T remove it, except for the minimum needed to insert candles the next time. Every drop of wax is a memory.”
A quick and easy way to seed a pomegranate:Add a comment
Cooking and Baking Substitutions
The Ultimate Chart for the Cook and Baker
The French call it mise en place, but we call it "be sure that you have all of the ingredients that you will need for a recipe". Print this, post this, share this and use this... the mother of all substitution charts. From eReplacementparts - sources are mayoclinic.org, Taste of home cookbook, peta.org.
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28 Food Hacks which will make you a kitchen genius. From foodbeast.com. We especially love the salmon with lemon and the apple slicer french fry cutter. Brilliant!Add a comment
Passover Kitchen Tips and Recipe Substitution List 2016
From OUkosher.org by Carrie Beylus
The Orthodox Union (OU) has a Passover recipe substitution list plus comprehensive information applicable to Passover 2016.
You may download it here:
To Thaw or Not to Thaw
Image credit: Christine Gallary
We are fans of the popular website TheKitchn.com. We are sharing their take on using frozen vegetables, and which instructions can be ignored. Learn how to cook with frozen veggies - Click here: To thaw or not to thaw?Add a comment
How to Avoid Browning Avocadoes
From the San Francisco Globe
Don't you hate it when the other half of the avocado gets brown before you can use it? As the guy in the video states, there's nothing dangerous about the brown — it's safe to eat, but it's just unsightly. Plus, you don't want to have to re-explain all of that when your guests ask what's wrong with the guacamole. The solution? Watch this short video: at http://sfglobe.com/?id=13971&src=fbfan_13971
Top Ten Foolproof Baking Tips
by Rose Levy Beranbaum
1. Using a scale instead of measuring by volume makes baking faster, easier, more enjoyable, and virtually guarantees success.
2. Begin preheating the oven a minimum of 20 minutes before baking. If using a convection setting, lower the heat 25 °F. (This is not usually necessary for countertop ovens.)
3. For the best tasting citrus zest: wash the fruit with detergent and rinse well. This makes a surprising difference in the flavor. If the citrus fruit has already been squeezed and you want to make zest, freeze the rind to make it easier to grate.
4. Cut cheesecake with unflavored dental floss held taut. A deeply serrated knife works best for other cakes.
5. Choosing the right kind of flour makes all the difference. Use the type of flour indicated in the recipe. Unless otherwise specified, use bleached flour.
6. For the most delicious chocolate chip cookies use browned butter. It's easy to make: simply cook the butter until the milk solids turn a nut brown. Allow it to cool to room temperature before adding it to the cookie dough.
7. Once a cake or loaf of bread is cut, cover the cut sides with plastic wrap to keep them from drying out.
8. When using dark or glass pans, lower the oven heat by 25°F.
9. To decorate baked goods or plate with sauces such as caramel, melted chocolate or raspberry sauce, use a squeeze bottle instead of a pastry bag. It can be set in a bowl of hot water to keep its contents fluid.
10. For rounded tops on cupcakes, let the batter sit in the liners for 20 minutes before baking.
How to Make Homemade
Potato Latkes & Applesauce
Tina Wasserman, cooking instructor and author of the acclaimed cookbook Entrée to Judaism demonstrates how to make homemade potato latkes and applesauce. A mini cooking class! Enjoy Tina's recipe for Latkes – Potato Pancakes.
QUEEN IN THE KITCHEN TIP:
Professional baker's grease makes bakery cakes magically release from any pan. Here's how to make your own:
Mix equal parts flour, oil, and shortening or margarine until smooth. Using a pastry brush (or a paper towel if you don't have a brush), "paint" the inside of cake pan with the mixture. Your cake will pop out, leaving no nibbles for the cook along the sides!