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Kitchen Secrets & Tips



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Kosher Kitchen Secrets and Tips from KosherEye
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Kosher for Less: Spices

Some dried spices (ground, chopped, powdered or whole) do NOT require kosher certification. This  list includes: allspice, basil, bay leaf, black pepper, chives, cilantro, cinnamon, lemon grass, marjoram, nutmg, oregano, thyme, turmeric and more. For complete list visit www.crcweb.org

Note: Spices for Passover do require special supervision.

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Leftover Wine

Freezing leftover wine: If you have leftover wine, just add to a small sealable plastic bag and freeze. When you need just a bit of wine in a recipe, simply unzip the freezer bag and use.

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Veggie Warm Rinse

Chef Thomas Keller suggests – Give your veggies a warm rinse instead of a cold rinse when using them in cooked dishes!

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Oh Bananas!

What to do with those over-ripe blackening ones? Simply peel, place in an airtight plastic bag or container and freeze. When ready to prepare homemade banana cake or banana bread, simply defrost these over-ripe frozen bananas and use them.

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Disposable Shower Caps

Use disposable elasticized shower caps for food covers. These are great to cover leftovers especially on Shabbos!

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Quick Café au Lait

In a heat proof, sealable container vigorously shake 6 ounces of (hot or cold) strong coffee, 2 ounces of half and half, and 2 teaspoons of sugar. Substitute parve vanilla soymilk to make this  non-dairy.  Optional  flavorings—add cinnamon, cocoa or vanilla powder. OK, we admit it, sometimes we add a dollop of whipped cream!

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Kosher for Less

Before going to the supermarket, take along a list of those products that do not require kosher certification. Among these are plain rice, cocoa powder, baking soda, ground unflavored coffee and tea and more… As your Rabbinical advisor or see a list at: http://www.star-k.org/cons-appr-no-need.htm

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A Celebration of Olive Oil

Olive oils are produced from many types of olives, in varying locations around the world. For a very enjoyable way to understand the different tastes and nuances of  olive oil, here’s a suggestion:

In lieu of the popular hostess gift of wine, request  guests to  bring a bottle of unique olive oil. As an appetizer course, prepare boiled chunks of potatoes and drain. Put warm potatoes in a serving plate alongside individual bowls of these various olive oils.  Place the bottle alongside each dipping bowl of oil.  Of course, KosherEye suggests that a glass of wine is always appropriate at an olive oil tasting!

tip from Chef Giuliano and Lael Hazan
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Peeling Tomatoes

Boil water; Cut a shallow x at bottom of tomato. Submerge tomato in boiling water for about 30 seconds; let cool slightly and peel.

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Storing Fresh Basil

Cut basil just above leaf. Rinse/clean thoroughly; place in a small vase or tumbler so that stems are partially covered with water and leaves are above water. Poke small holes all over a small clear zip loc bag – and cover top of basil with bag. Place in refrigerator. The basil will retain most of its flavor and last up to a week.

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