Kitchen and Culture | published in New Orleans, Louisiana

Kitchen Tips

To resconsititute dry mushrooms add boiling water to a bowl and soak the mushrooms for 20-30 minutes. The resulting broth is very flavorful and can be used in soup preparation or beef stew.

Saving Overripe Fruit

Tightly wrap, label, and freeze overripe fruit (bananas, peaches, strawberries, etc.) and use it later in breakfast breads and muffins. You usually want really ripe fruit for those recipes anyway.

Salt Differences - Kosher Salt, Sea Salt, and Table Salt

There are two types of salt: salt mined underground from deposits, and salt collected from evaporated seawater. In both cases the salt is primarily sodium chloride, but flavor differs depending on the minerals present in the earth or water from which the salt was taken. Individual salts also vary...

Keeping Knives Sharp Longer

The best knife blocks have slots that allow your knife blades to rest on their sides, rather than their edges; the slots are horizontal rather than vertical. If yours has vertical slots, get in the habit of inserting your knives with the sharp edge facing up; over time, you'll take less edge off...

Extending the Life of Salad Greens

To save time, wash big bunches of salad greens at once. Use what you need, thoroughly dry leftovers, and wrap in paper towels. Place the wrapped greens in a large plastic bag or storage container; refrigerate for several days. The paper towels will ensure the greens last longer.

How to Keep a Sauce Warm

If you make a sauce that you need to keep warm while you finish cooking a dish, store it in a thermos or insulated beverage cup. Fill the container with hot water first, allow it to heat, empty, dry it out, and pour in your hot sauce.

Filling Zip-top Bags

To easily fill zip-top bags, stuff the bag into a wide-mouthed pint or quart jar. Fold the top of the bag down over the sides of the jar and spoon your soup, sauce, peas, or whatever you're working on into the bag. Fold the top back up, remove from the jar, and seal. To 'burp' the bag, leave a...

Jerusalem Artichokes AKA "Sunchokes"

These tasty knobby roots are neither from Jersualem nor are they artichokes. They do taste like globe artichokes.They are a type of sunflower. They have an outer skin like a potato so when you prepare them scrub them well. They can be peeled or cooked in their skin, are delicious sauteed, baked,...

Minimizing Tears while Chopping Onions

Most of the enzymes that cause eyes to tear up while chopping onions are actually in the root of the onion. Leaving it intact while chopping will minimize the tears. Cut the top off the onion and slice it in half through the root. Peel, and place flat side down on a cutting board, minimizing cut...

Making beautiful meringue-topped pies

To get that beautifully mounded look to your meringue pie, do this: top the outer ring of the pie with just enough meringue to cover by 1/2". Mound the rest of the meringue in the center of the pie, and spread out and downward to meet the edges, leaving it thicker in the middle. Use the back of a...

When is Fried Chicken Done?

If the fat used for frying is at the appropriate temperature for your cut of chicken, it wll sizzle as the chicken is submerged. That's caused when the chicken begins to shrink and push moisture out into the hot fat. You'll see tiny bubbles at first; as the chicken cooks, the bubbles get larger. If...

What to do with leftover tomato

As if. But- if you do find yourself with half a tomato left over, don't let it go to waste. Dice it, sprinkle it with a little salt and the vinegar of your choice, and store it, covered, in the refrigerator for a few days. It's a great addition to salads, or as a tasty little lagniappe on the...

Soup Stock Scum

When the wind blows at the beach you're sure to see a lot of foam on the water's surface, called spume. Nothing more than bubbles reinforced with a lot of protein. Why do we mention that here, you ask? Because it is basically the same thing that rises to the surface of your simmering stock (called...

Always Slice Skirt Steak Across the Grain

Skirt or Flank steak have long meat fibers. When you cut with the grain you will be chewing those long fibers for a long time. So, take a very sharp knife and cut thin slices across the grain. These shorter fibers will chew easily and fall apart in your mouth - something we refer to as tenderness....

What is Cake Flour?

Cake flour is made from soft winter wheat. It has 8 grams of protein per cup, compared to 10 to 12 grams in all-purpose flour. Less protein means a more tender cake. It also means more starch is available to swell and stabilize the cake. Cake flour is more finely milled which helps batters come...

What is a Boysenberry?

Horticulturist Rudolph Boysen created this hybrid berry in 1923 by crossing a Raspberry, Blackberry and Loganberry. It is shaped like a large raspberry, has a purple-red hue and a sweet-tart flavor. When buying, chose those berries that are firm and uniform is size and discard any shriveled...

Foolproof Pizza Toppings

Whether you bake or grill, the trick is for the toppings and the dough to cook in sync. Keep the following in mind. Cook meat and veggies before topping: Pizza doesn't bake long enough for most raw meat and vegetables to become tender. Better to use slices or crumbles than chunks. Pick the...

How Meat Tenderizers Work

The use of plants to tenderize meats dates back to the native peoples of what now is Mexico; they wrapped meat in papaya leaves. Papaya contain enzymes that break down the collagen - the connective tissue that makes meat tough. Pineapple has similar properties. These enzymes, papain (from papaya)...

Vinegar Useful For More Than Salads

Adding a tablespoon of vinegar to poaching water will help eggs to set. When steaming broccoli, try adding a couple of tablespoons of vinegar to the water, the evaporating acetic acid will help to set the color. If you're stuck with some wilted salad greens, just add a bit of white vinegar to the...

Testing Baking Soda and Powder

To test baking soda for freshness, add 1/4 teaspoon baking soda to 2 tablespoons vinegar. To test baking powder for freshness, add 1 cup hot water to 2 teaspoons baking powder. Both should immediately begin to hiss and foam up. If not, discard the container and replace it with a new one.Tip...

Nuts To You

Peanuts are the most consumed nuts in the US but aren't really nuts - they're peas. True nuts grow on trees. Brazil nuts, pecans, chestnuts, almonds etc. Cashews are native to South America but are now grown prmarily in India and are "kin" to mango. The cashew comes from a tree with an odd little...

Freeze Your Lemons

Lemons freeze easily. Place into your freezer singly and when frozen, combine in a plastic ziplock bag with other lemons. Pull out as needed.

Cooking With Fresh Versus Dry Herbs

In general add fresh herbs toward the end of cooking so they won't lose their potency. Add dry herbs at he beginning so they have time to rehydrate in the moisture of the dish (especially true of bay leaves). Oregano, thyme, rosemary, tarragon, sage and fennel are best candidates for drying as...

Correct Placement of Pizza Stone

Like to make home made pizza. If so, you know your oven simply doesn't get hot enough and the best way around this is using the hottest setting on your oven dial and a pizza stone. A pizza stone is designed to soak up radiating heat like a sponge. Now, most recipes call for placing the stone as low...

Stop Guacamole From Turning Brown

You need to stop the oxidation oand you do that by eliminating exposure to the air. If you're not serving your guacamole right away, pack it tightly into a container and top with about 1/2 inch of lukewarm water; store it in the refrigerator. This stops the air from oxidizing the guacamole....

Measuring Sticky Ingredients

Sticky ingredients like honey and molasses take their time flowing out of a measuring cup and always require a spoon to scrape out the remainder. Try spraying the measuring cup with a nonstick cooking spray before filling it. The liquid will slip right out of the measuring cup.

Preparing Eggplant

The biggest challenge when preparing eggplant is excess moisture. When grilled this isn't a problem as the grill will evaporate the excess, this won't happen in a hot pan. The eggplant will steam in its own juices and you'll get a mushy texture and bland flavor. Salting is the recommended...

Is your meat thermometer accurate?

You can easily check. Next time you bring water to boil, dip your meat thermometer in and let it register. It should be 212°F. If it's not you may be able to adjust it; check to see if there's a screw in front of the gauge housing. If so, use a pair of pliers to turn it and adjust up or down.

Orange Know-how

When using oranges in recipes; 3 or 4 medium oranges will yield about 1 cup of juice. It will take 2 medium oranges to yield a cup of bite-sized pieces. Each orange usually has 10 to 12 sections and wil lproduce about4 teaspoons of zest. Tip courtesy of Farmers Market Cookbook

Baked Ham Help

To preserve the moisture in the ham place the meat cut side down on the roasting pan and cover the ham with a foil tent. Remove foil for the last 15-20 minutes of cooking. To burnish the glaze, turn your oven to broil for 5 minutes. Watch the ham carefully, these glazes are high in...

Perfect Pasta

For perfect pasta every time, make a habit of cooking until just al dente.Never oil cooked pasta, or add oil to the cooking water; the oil causes the pasta to repel the sauce.The exception that makes the rule is lasagna noodles; they tend to stick together, plus they're layered with the sauce, so...

The Word Coleslaw Originates

Comes from the Dutch word koolsla, kool meaning "cabbage" and sla meanng "salad". Although cabbage is the classic base, the term has come to refer to any shredded salad served cold in either a creamy dressing or acidic marinade. Slaws marinaded in acidic pickles or brines go back to the Roman...

Easily Slice any Food Into a "Fan"

This one is from my friend George Graham over at AcadianaTable.com. It's in an essay he's written for the November/December edition of the magazine, but it's too good to keep. When you need to cut almost, but not quite, all the way through a dense vegetable, piece of fruit, loaf of bread, etc....

Perfect Potato Wedges

Use an apple slicer to quickly cut potatos into even wedges. Convice the kids that the round "core" is special.

Where Did Marshmallow Come From

In the 1800's the roots of the marshmallow plant (Althaea officinalis) were used to make a homemade confection that took its name from the plant root. Confectioners developed a mass-produced version in the early 1900's and switched to corn syrup and egg whites to achieve the consistency of the...

What About Cranberries

They are an excellent source of Vitamin C and were important to the Pawtuxet Indians in the Northeast who ate them raw, boiled with maple syrup, and mixed into pemmican (a mixture of venison and animal fat). Dutch and German settlers called the berries crane berry because when the vines bloom they...

What Is Pumpkin Pie Spice

This blend of spices is useful in much of your fall cooking from pumpkin pies to squashes and sweet potato recipes. You can purchase this blend in the store but it is much cheaper to make at home. Combine the following spices which will yield about 5 tablespoons INGREDIENTS: 3...

Faster Baked Potatoes

Put your micro wave to use for about 8 minutes then your oven and finish baking for another 20 minutes. Here's how; Preheat your oven to 450˚F. While your oven is coming up to temperature, scrub your potatoes, poke a few holes in each potato, and mircrowave on high power for 4 minutes. Turn the...

Greener Green Beans And Vegetables

Adding salt to the cooking water not only seasons your green beans and other cooked green vegetables but also helps them retain their bright color. When the green vegetables cook in unsalted water, some of the chlorophyll molecules lose their color-enhancing magnesium atoms; this causes the...

What Is Béchamel Sauce

Béchamel is a simple white sauce made from flour and butter (the roux) and milk. It is the base for a number of creamy dishes, including gratins, macaroni and cheese and creamed spinach. For proper béchamel, the flour must be adequately cooked to eliminate its raw taste and the milk must be slowly...

What Is Best Bread For Turkey Stuffing

You want your bread stuffing to bake up soft but still retain some of its shape and absorb enough moisture without becoming too soggy. Investigating the choices showed that baguettes had too high a ratio of crust to interior, leading to a chewy stuffing. The super-fine crumb of Italian loaves...

How Did the Thanksgiving Holiday Originate

The modern holiday was due largely to the efforts of Sarah Josepha Hale, an influential ediotr of a woman's magazine, Godey's Lady's Book.She promoted the idea of a national day of Thanksgiving to her many readers and wrote letters to presidents, governors and other influential people. She finally...

Extra-Crispy Turkey Skin

We learned this from Kid Chef Eliana's Cajun PawPaw: Before frying your turkey, slide your fingers underneath the skin to loosen it from the body. That allows the hot fat to get underneath it and crisp it from both sides; it will come off the finished bird as crispy as potato chips.

What is Figgy Pudding?

If you're like me you have always wondered what figgy pudding actually is. Well, figgy pudding is much like a fruit cake and not like what we traditionally think of as pudding. Basically, it's a steamed fruit cake but forget everything you've ever thought about a fruit cake. Yes, this is a cake-...

What Is Basic Creole Seasoning

Basic Creole seasoning would contain the following and makes about 10 oz. You can always use off-the-shelf mixes, but if you want to experiment, here is the place to start. Store in an air tight container for several months.1/2 cup kosher salt1/3 cup paprika1/4 cup granulated garlic4 tablespoons...

Rejuvenate Frozen Shrimp

To reinvigorate previously frozen shrimp (almost all shrimp are frozen at harvest, shipped, thawed, then sold), soak them for 20 minutes in salted water in the refrigerator (2 tablespoons salt to 1 quart cold water). Then drain, rinse, and pat dry with paper towels before proceeding with the recipe.

Easy Peel Boiled Potatoes

To easily peel potatoes, boil with the skins on them immerse in cold water for 5 seconds. Then twist the potatoes between your hands and the skin will peel right off!

Keep Stuffed Pepper Upright While Cooking

Use a large muffin tin to cook stuffed peppers in the oven - it will help keep them upright. Place your cut and stuffed bell pepper inside each muffin space, place in oven and remove with large spoon when done.

How To Slice Cherry TOmatoes

The simplest way to slice a bunch of cherry tomatoes is to sandwich them between two plastic lids and run a long knife through all of them at once! Try to select tomatoes of approximately same size place in one layer on bottom lid and cover with another lid. Hold with one hand while you run your...

Easy Peel Hard Boiled Eggs

Add half a teaspoon of baking soda to the water when hard-boiling eggs to make the shells incredibly easy to peel off; when they've cooled, put them in a covered bowl or pot and shake briskly a few times to crack them all over. Then slip the peel off.

Easily Peel Pearl Onions

Pearl onions have a much more pungeant flavor than regular onions, but many of us are loath to cook with them because they're so tiresome to peel. No more! Trim both ends, and score each end with a shallow X. Bring a pot of water to boil and add the onions; cook for about two minutes. Drain, cool...

Keep Cooked Pasta from Clumping

When pasta is done to your liking, drain, add back to the hot pot, and immediately add a half cup of the sauce you intend to serve the pasta with to the pot. Toss thoroughly; the hot pasta will absorb the sauce and keep the pasta from clumping.

Perfect Tomato Gravy

Serve over hot biscuits or rice, or pan-fried chicken, steak, or pork chops. Heat 3 tablespoons bacon grease OR oil left over after frying, chicken, steak, or pork chops in a heavy cast iron pan over medium high heat. Add a cup of finely diced onion and cook, stirring often, until onion softens,...

Make The Most of Sweet Potato Roasting Time

When heating up the oven to roast sweet potatoes, go ahead and roast as many as you can fit (without overcrowding) on your roasting pan, and if your oven is big enough, roast two pans full at the same time. Eat what you want; freeze the rest and store in ziplock bags. Remove from the freezer the...

Tips for a Better Souffle

Separate the eggs while cold; but bring them to room temperature before using. Some strains of chickens have been bred to lay eggs that are lower in cholesterol; quite often, those eggs will not whip as well as standard eggs. For a dramatic presentation, plan to fill your baking dish with enough...

Perfect Boiled Shrimp

The trick to perfectly-textured, crisp to the tooth boiled shrimp is this: poach the shrimp rather than boil them. A heavy boil will toughen the shrimp. Add cold shrimp to well-seasoned, boiling water. The cool shrimp will drop the temperature of the water; bring it just back to a simmer and keep...

How to Make a Darker, Richer Stock

Roasting your ingredients for a bit before adding them to the water makes for a darker, richer stock. Stir in a little tomato paste with the browned ingredients, deglazing the pan with red wine, and adding a handful of dried mushrooms are all big flavor enhancers.

What volume is "one onion"?

Many times a recipe calls for "one onion, chopped". Onions vary in size, so what exactly does that mean? Well, it's a matter of personal taste. Evaluate your shopping habits; you probably almost always buy onions that are similar in size. Pick the size that is most common in your kitchen, chop it,...

Herb Skewers

Let a few branches on your rosemary bush, tarragon, and oregano plants grow out; they'll become sturdy enough to be used as flavorful skewers for chicken, lamb, and tender beef.

Which Potato For Salads

In most cases you'll want the low-starch "waxy" potatoes for your salad. They keep their shape even after boiling. They are often referred to as "new", have thin skins, and may be red or tan or even purple, which make a great looking salad. You can also try starchy baking potatoes - like Idaho or...

Citrus or Vinegar In Your Summer Salad?

Freshly squeezed citrus juice makes a terrific sustitute for vinegar. While lemon juice is most common, limes, tangerines, oranges, blood oranges, and even grapefruit have a place in your salad dressing.The acidity is lower, about 3% vs. 5% or higher for vinegar, but that makes it a good choice...

Cooking Onions, What to Expect

Cooking time 20 minutes; Ivory, softened and still oniony tasting. Cooking time 25 to 30 minutes; Golden, wilted and sweet with a slight onion sharpness. Cooking time 40 to 45 minutes; Browned and starting to melt, onion favor is replaced with sweetness. Cooking time 60 minutes; The color of...

What is Cream of Tartar?

A fine white powder derived from a crystalline acid deposited on te inside of wine barrels. It is added to candy and frosting mixtures for a creamier consistency and to egg whites before beating to improve stabilty and volume. It is also used as the acid ingredient in some baking powders. ...

What is Baking Powder?

A leavener containing a combination of baking soda, an acid (e.g. cream of tartar) and a moisture-absorber (e.g. cornstarch). When mixed with a liquid, baking powder releases carbon dioxide gas bubbles that cause bread or cake to rise. There are three kinds of baking powder; double-acting (most...

How to Peel and Devein Shrimp

1 Pull off the head (if it is still attached) and legs . 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic bag,...

How to Peel and Devein Shrimp

1 Using your hands break off the head (if it is still attached) and legs. 2 Starting with the head end, pull off the outer shell. Depending on how you intend to present the shrimp, you can keep the last segment of shell and the tail tip on, for decorative purposes. Place shells in a plastic...

How To Keep Fish From Sticking To Grill

One method is to cook your fish on a bed of thin sliced fresh lemons. Your fish will absord some of the lemon flavor and come off in one piece.

What is the difference between soup stock and broth?

Soup stock is made with bones while broth is made with meat. The gelatin in the bones give stock the rich flavor. Stock is used for soups, gumbos and anything you plan to reduce. Roasting beef bones in 350˚F oven for up to an hour (depending on size) will bring out more of the marrow. You can make...

Bacon: Perfect Every Time

Anyone who has ever fried bacon has sworn out loud after being burned by popping, spattering bacon grease, and while swabbing it off the stovetop and surrounding cabinets. But, bacon is bacon, so we cook it and swear. Next time, try this method: Preheat oven to 375ºF. Flatten strips of bacon...

How accurate is your thermometer?

Easily test the accuracy of your meat, oven, and grill thermometers: bring about two inches of water to a rolling boil, insert the tip of your thermometer taking care not to touch the bottom of the pan. It should register close to 212ºF unless you're at high altitude (or well below sea level). If...

Perfect Mashed Potatoes

It depends entirely on how you'd like your mashed potatoes to end up. White, red, or gold potatoes make a creamier dish, while baking potatoes produce a lighter, fluffier end product. For the fluffiest finish, spread your cubed, cooked, drained potatos on a cookie sheet and put them in a hot oven...

How Much Propane Do You Have?

If your propane tank for your gas grill does not have a gauge or indicator and you're not sure you have enough propane left to get dinner on the table, there are two easy ways to determine how full - or empty- the tank is. If the tank is cold, pour some very hot water down the side of it. The...

What Are Shallots

Shallots are a member of the allium family whose other members are - not surprisingly - garlic and onions and lilies. They have a mild but complex flavor, come in individual cloves, similar to garlic but bigger. They are covered by a tan papery dried outer skin with semitranslucent white fleash...

What are Edamame

Edamame are immature soybeans, harvested at about 80% of their growth cycle. They're available both in the pod and shelled, usually frozen, though fresh beans are now showing up in supermarkets. Store fresh edamame in plastic bags in the fridge for up to a week or so. Frozen and well wrapped, the...

Perfect Cheese-Stuffed Burgers

We all like the idea of a cheese-stuffed burger, but the reality is the cheese tends to leak out when molten and burn. The editors at America's Test Kitchen have devised a solution. Divide the meat you have allocated for each burger in half; shape each into a patty of a similar size. Place cheese...

Alternative Toppings for Pasta

Looking for something besides red gravy for your pasta? Try these: Dried tomatoes and/or dried porcini mushrooms, roughly ground in a coffee grinder. Roughly chopped olives. Fried garlic or shallots slivers, slow-cooked in a couple of tablespoons of olive oil, until lightly browned. Fried...

Prevent Ice Crystals Forming On Ice Cream

To prevent ice crystals forming on your frozen ice cream place a piece of wax paper or plastic wrap directly on the surface of the ice cream inside the container. Press it firmly onto the ice cream surface so that it forms a tight seal. Cover with the lid and return to the freezer.

Preserving Canned Coconut Milk

Canned coconut milk spoils quickly, so pour whatever you don't use into ice cube trays and freeze. Once frozen, pop the cubes out and store them in a freezer bag. Now add them to your favorite recipes as needed.

Crystal Clear Stock

To remove the scum that forms when making stock, wrap a large metal spoon in a double layer of cheesecloth. Then skim the spoon around the surface of the stock. Fatty residue will cling to the cheesecloth. When cloth is saturated, rinse the spoon under hot water and skim stock again.

Mashing Meats While Cooking

When cooking ground beef or sausage, throw away the old wooden spoon technique and use a potato masher instead.

The Easiest Way to Clean a Cheese Grater

Spray both sides of your cheese grater with non-stick cooking spray before grating cheese. The cheese won't stick, making cleanup much easier.

Easy Peeling Peaches

As you probably know, a unless a vegetable peeler is new and very sharp, it doesn't work well on a peach, and a pairing knife produces uneven results. Try blanching your peaches in boiling water for a minute. Use a large slotted spon to dunk them in boiling water, allow each to sit a minute, then...

Hollow Mushrooms for Stuffing

To hollow out mushrooms for stuffing use a melon baller. First remove the stem, then scrape out the gills and a little from the inside of the cap (mix this with the stuffing). The melon baller leaves a nice shape and lots of space for stuffing.

Whole Grain Storage Chart

How long your grains stay fresh at home can depend largely on how much of their shelf life has already been used up at the warehouse and the store, before you bring them home. This means there are no sure-fire absolute guarantees. Here are some guidelines culled from a variety of experts that may...

What is Mayhaw

The Mayhaw is the fruit of the thorny hawthorne tree. This small, round reddish fruit is about 1/2 to 3/4-inch in diameter and resembles the crabapple. It ripens from mid-April to early May, hence the name mayhaw. The tree flowers in February and March with a profusion of white blossoms. After...

Store These Fruits and Vegetables at Room Temperature

FRUIT - Many fruits and vegetables should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to good flavor and texture. For example, pink tomatoes ripen to a better taste and red color if they are left at room temperature. In the refrigerator,...

How To Use Spice Rubs

SPrinkle spice rubs over your food and then gently massage in the seasonings to make sure they adhere. A general rule is to use 1 tablespoon of rub per portion of meat or poultry and 1 teaspoon of rub per pportion of fish. While rubs can be applied just prior to cooking the flavor of the...

Apple Pie - The Right Mix of Apples

For a great pie, you need a fairly large amount of apples that hold their shape during baking along with a smaller number of soft apples that fall apart and serve to unify the rest. The list below includes common varieties, but to test yourself, just saute a few slices to see if they stay firm or...

Homemade Baking Powder

Homemade Baking Powder: purchased baking powder has chemical additives and will sometimes leave an aftertaste. Make your own: mix 1/4 cup cream of tartar with 2 tablespoons baking soda. No more aftertaste or chemicals.

How To Perfectly Poach Eggs

We're all familiar with the classic tip of pouring a few drops of vinegar into the water then giving it a swirl before adding your eggs for poaching. Of course, Julia Child had a better way: hard boil an egg for 10 seconds before cracking it into the water. First, poke the large end of an...

Important Garlic Prep Advice

A compound called allicin is what gives garlic its flavor. Allicin is released when garlic is crushed or sliced; keep this in mind whne you are prepping ingredients. Prep the garlic first for a stronger flaver, last for a milder flavor.

Stovetop Frying Basics

1. Select a deep, heavy pan — cast iron is ideal, as it retains heat well. 2. Keep a wire mesh spatter guard handy. 3. When working near hot oil, use oven mitts to protect from spatters. 4. Invest in a deep-fry thermometer; maintaining proper temperature is crucial. 5. Don't over-crowd the pan...

Cooking With Beer

Adding a little beer is an easy way to add subtle complexity to all manner of recipes, from meat to fish. Beware: cooking intensifies the flavor of beer, so a dark or bitter brew, although good for hearty beef stews, will overwhelm the flavor of more delicately flavored shrimp, for example. In that...

Perfectly Seasoned Hamburgers

Or meatloaf, or homemade sausage, or meatballs... season your ground meat as directed (or desired) but before shaping and cooking the whole lot, heat your smallest frying pan, pinch off a bit of the mixture and cook it. Taste and adjust seasonings, if necessary. No more bland burgers.

Recommended Storage Times for Frozen Food

freezerlabels.net

What are boudin and cracklins?

Boudin blanc, the Cajun pork and rice sausage, is without a doubt the best-known sausage in South Louisiana. The use of rice and extra spice make Louisiana boudin much different from those of France. Boudin is a delicious by-product of the boucheries, and it is well worth the extra effort. Serve...

Is this watermelon ripe?

Knock on the melon: If it produces a deep, hollow thump, the melon is probably ripe. Another good indicator is the side of the melon that rested on the ground while it was growing; it should be a rich, creamy yellow. If it's white, or green, that melon was picked before it was ripe. Keep on...

Perfect Poached Eggs

Bring a large shallow pan half full of water and a splash of distilled vinegar to a bare simmer; just a few tiny bubbles. Crack an egg into a fine mesh strainer; shake gently to strain off excess liquid. You will be left with the yolk and the bit of the white that will cook solid. Carefully slide...

Secrets of Roux

From Besh Big Easy: 101 Home Cooked New Orleans Recipes: "I've probably cooked nine thousand gumbos in my life and I've acquired a bit of wisdom on how to make the legendary stew base called roux. Just about any fat works: I love rendered duck fat, chicken fat, or bacon fat, but canola oil works...

Small-batch Seasoning and Stir-Fry

When you need just a little onion, bell pepper, celery, or veggies for stir-fry, swing by the salad bar and select exactly what you need. It's washed, prepped, and ready to go, with no waste.

Everyday Cooking Hints from Chef Paul

Excerpted from Chef Paul Prudhomme's Always Cooking! Always use fresh ingredients when available. Always start with with food at nearly room temperature. To get the best flavor, remove excess moisture by patting meat with a clean paper towel before seasoning or applying heat. Apply oil to...

About Using Corn Starch and Flour as Thickening Agents

Thickening agents such as corn starch and flour can be used to thicken sauces and gravies. There is nothing worse than making a soup or sauce and realizing that it is too thin. If you run into this problem, you might wonder what type of thickener is best. Cornstarch and all-purpose flour...

Tempering Eggs

Adding eggs to hot soup can add a silky, smooth texture - or not, if you don't temper the eggs first; they tend to scramble, creating lumps. Instead, whisk the eggs in a small bowl and slowly whisk in about a quarter-cup of the hot mixture you'll be adding the eggs to. The process will heat them up...

Mason jar as blender bowl

Did you know that a standard Mason jar fits the base of most blenders? Make personal-sized smoothies and milk shakes in pint-sized jars, quarts of salad dressings in jars that can be stored in the refrigerator, etc. Saves washing the blender bowl.

How to Deep Fry Like a Pro

When adding items to the hot oil, use a long-handled pair of tongs. Submerge each piece completely for a few seconds; this will seal the exterior, guaranteeing a crispy, non-greasy finished product.

Two Options for a No-Mess Spoon Rest

1. Dampen a clean kitchen sponge and use it as a spoon rest; it'll keep the goop off your stove top, clean up any messes, and it goes into duty at the sink after you're done cooking. 2. Use a piece of stale bread as a spoon rest; when you're done cooking, feed it to the dog!

Battered & Fried Tips

Don't overmix the batter; you'll get a crispier crust if you don't. Allow the batter to sit for a bit after mixing, to lose the floury taste Batter food and fry immediately; don't let it sit. Work in batches if necessary. Maintain the proper oil temperature. Too hot and it will burn, not hot...

The Fastest Way to Ripen a Rock-Hard Avocado

Here, a speedy trick to help it ripen an almost rock hard avocado faster (aka almost overnight). What you need: An apple, a brown paper bag, and that not-quite-ready avocado What you do: Place the apple and the avocado together in the bag, then fold over the opening as best you can to seal it off...

Handling Hot Peppers

If you've ever rubbed your eyes after chopping hot peppers, you now know not to ever do that again. If you've not, take care not to do so! Here's a trick to cut down on the danger: rub your hands generously with a little cooking oil first. That way your skin won't absorb the hot chili oil.

A Sprinkle of Black Pepper Blooms Flavor

Try sprinkling a bit of black pepper on sliced melons, strawberries, peaches, etc. You'll be amazed at what it adds to the flavor profile.

Keep Fried Food Crispy

Many recipes call for draining fried food on paper towels -- which results in a soggy crust where the food touches the towels. Instead, line a baking sheet with paper towels (or grocery bags), add a baking rack, and drain your fried delectables on the rack. Air circulates underneath and everything...

Extra-Creamy Pasta

Scoop out and reserve about a half cup of water before draining pasta; it's full of starch. Toss the pasta with the sauce, then add the pasta water in increments until desired texture is achieved. It will add a surprising amount of texture and creaminess to the finished dish.

7 Best Burger Tips

When frying your burgers in a cast-iron skillet, sprinkle skillet with kosher salt before cooking. It will keep the patties from sticking without the need for excess oil. Use ground beef chuck for burgers, it's 20% fat, so the patties are super juicy. Let your burgers rest a coule of minutes...

Don't Throw Out Pickle Juice

Use leftover sweet pickle juice, to thin salad dressings, use in place of vinegar in Thousand Island, French, Russian, or any other sweet salad dressing that calls for for vinegar. Slice cucumbers, radishes, carrots, etc. add add to sweet or dill pickle juice; let them sit for a few hours, or a few...

Avoid Rock-Hard Ice Cream

You know how hard ice cream can get after it's been in a home freezer for a while? To avoid that, place the container in a large zip-top bag, squeeze as much air out of the bag as possible, and freeze in the bag. No more rock-hard ice cream!

Rice Cakes From Leftover Rice

Leftover rice makes great rice cakes. Mix the rice with beaten egg, add salt and pepper to taste and fry the rice cakes in a little butter.

Take the Pain Out of Plastic Wrap

Plastic wrap is a real pain to use, doesn't seal well and sticks best just to itself, usually a mess. It will seal better and not get all tangled up if you keep it in your refrigerator.

Streamline Stripping Corn from the Cob

Grab your bundt or tube pan; shuck an ear of corn and place the pointy end in the opening in the bundt or tube pan. Slice kernels from the cob; they'll fall into the pan for easy collection.

Stop peeling your vegetables!

Really! Unless you truly hate the taste of a particular vegetable's skin, don't peel it. The skin has a lot of fiber, and contains most of the nutrients. Plus, think of the time you'll save!

Searing Meat

When searing meat of any sort, it's important to pat the meat dry before placing it in the hot pan. If it goes in wet, it will steam instead of sear, and you'll not be able to achieve that beautiful — and tasty — rich brown crust.

Cleaning Seasoned Cast Iron

A well-seasoned cast iron pan is a work of art, a thing of beauty, and is almost always non-stick because of the beautiful seasoned finish. As such, all it usually needs for cleaning is a quick rinse with very hot water, a quick but thorough drying, and a very thin coat of oil. However,...

Egg Slicer- Most Under-appreciated Gadget?

Use your egg slicer to slice eggs, of course, but also strawberries, soft cheese, kiwi, chilled cookie dough, olives... let your imagination run wild. One pass through the gadget yields uniform slices; rotate once horizontally and slice again for match sticks, or rotate a third time, for perfect...

How to Get Crispy Roasted Vegetables In Your Oven

To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and...

Reheat Pizza Like A Pro

Leftover pizza is just fine cold, but it gets soggy if you heat it up in the microwave. Try this: Heat a cast iron skillet over medium heat; add a bit of olive oil, then the pizza slice. Cook, moving it around a bit, until it is browned and crispy on the bottom; cover it until the cheese is melted...

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SCALES & ALES – 2014

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If you find the beauty of an aquarium a peaceful counterpoint to typical New Orleans nightlife, this is your opportunity to enjoy the best of both worlds. This Friday, September 12, is the 5^th Annual Scales & Ales to support the Audubon Aquarium of the Americas’ conservation efforts and education programs. Partygoers will enjoy Bites and Brews including: Abita Beer, wine, specialty cocktails, and delicious cuisine from more than 30 local restaurants. The evening’s live entertainment will feature The Atlanta Showstoppers.

Scales & Ales is the signature fundraiser for Audubon Aquarium of the Americas. You have the once-a-year opportunity to support the education and conservation initiatives of the Aquarium while enjoying the Aquarium and Woldenberg Park in a unique, adult-only setting.

Audubon Aquarium of the Americas and Entergy IMAX® Theatre will be open only until 2pm on Friday to prepare for this event.

SATCHMO SUMMERFEST THIS WEEKEND!

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The 14^th annual Satchmo SummerFest presented by Chevron will take place August 1 – 3 at the Louisiana State Museum's Old U.S. Mint. The premier American jazz festival dedicated to the life, legacy, and music of New Orleans' native son, Louis "Satchmo" Armstrong is free and open to the public. This event, produced by French Quarter Festivals, Inc. (FQFI), brings musical performances with a focus on traditional and contemporary jazz and brass bands. Naturally, the will be festival dining at "Red Bean Alley" along with three full days of fascinating Satchmo Seminars about New Orleans music and Louis Armstrong inside the air-conditioned Louisiana State Museum's Old U.S. Mint.

MUSEUM OF THE AMERICAN COCKTAIL PARTY - JULY 14, 2014!

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Hello Cocktail Lovers! Do you all have plans for Monday evening? I didn’t think so; I have an idea. If you love a yummy cocktail with bit of history back as much as I, this event can satiate many of your needs. On Monday July 14, 2014, the Museum of the American Cocktail (MOTAC) will hold its fabulous annual fundraiser at the internationally famed Windsor Court Hotel.

ANGEL’S ENVY TO THE RESCUE!

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I do not know how things are in your whiskey world, but in my friendly neighborhood liquor store times are tough. Trying to find a bottle of Buffalo Trace or Weller’s, for example, has been akin to finding a non-inebriated soul Saturday night on Bourbon Street. Fortunately, into this suffering world comes a hero on angel’s wings.

Angel’s Envy is a new bourbon in the Louisiana market inspired by an inaugural member of the Kentucky Bourbon Hall of Fame. Legendary Master Distiller Lincoln Henderson spent a lifetime crafting fine spirits and this is his masterpiece. The 5% of spirit lost each year during barrel aging is called the “Angel’s Share.” After tasting this finished bourbon, Lincoln joked that we had finally gotten a better deal than the angels. And so Angel’s Envy was born.

SAILOR JERRY DAY - 2014

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Today, Thursday June 12, The City That Sobriety Forgot – New Orleans – will join restaurants and bars across Americas commemorating Norman “Sailor Jerry” Collins. It was on this day in 1973 that he passed on to the great tattoo parlor in the sky. Three venues in New Orleans – Spitfire (627 St. Peter Street / 225.384.0655), Tracey’s (2604 Magazine Street / 504.897.5413), and Mimi’s in the Marigny (2601 Royal Street/ 504.872.9868) – will be celebrating his legacy with $4 “Old Ironsides” cocktails, a signature drink with Sailor Jerry, pineapple juice and a splash of soda.

NOWFE 2014 - BURLESQUE & BABYCAKES ON BOURBON!

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NOWFE 2014 and The Big Gateaux Show –

Burlesque & Babycakes on Bourbon!

BILL'S 2014 JAZZ FEST PICKS DAY VII

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It’s the most wonderful time of the year! No Andy Williams, not Christmas, the New Orleans Jazz & Heritage Festival, the unchallenged greatest music and culture event on the planet. I hope you have had a spectacular 2 weeks and paced your partying; one more great day ahead at the Fairgrounds. For the record, I want Bruce Springteen’s passion and energy.

BILL’S 2014 JAZZ FEST PICKS – DAY III

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It’s the most wonderful time of the year! No Andy Williams, not Christmas, the New Orleans Jazz & Heritage Festival, the unchallenged greatest music and culture event on the planet. I hope you have remembered your sunscreen and paced your partying; one more great day ahead at the Fairgrounds.

BILL'S 2014 JAZZFEST PICKS DAY I

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Good Morning Music Lovers! It’s the most wonderful time of the year; no Andy Williams, not Christmas, Day 1 of the New Orleans Jazz & Heritage Festival, the unchallenged greatest music and culture event on the planet!

My hot picks –

Bill & Aimee Go To FAUSTO’S BISTRO!

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Opening in 1990, Fausto’s Bistro is celebrating their 24^th Anniversary this year. Aimee and I went there for our own anniversary dinner this January. We are always excited to try one of the many great restaurants in the area together for the first time. With well over 1,300 open locally, we will likely not run out of options anytime soon.

We made a reservation for dinner on a Monday night at 7. The cozy dining room was not at all crowded when we arrived. I imagine it could get a little tight when the place is full. The décor looks exactly like you would expect a family run Italian restaurant to look.

Susan's New Cookbook Just off the Press

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SCALES & ALES – 2014

SATCHMO SUMMERFEST THIS WEEKEND!

MUSEUM OF THE AMERICAN COCKTAIL PARTY - JULY 14, 2014!

ANGEL’S ENVY TO THE RESCUE!

SAILOR JERRY DAY - 2014

NOWFE 2014 - BURLESQUE & BABYCAKES ON BOURBON!

BILL'S 2014 JAZZ FEST PICKS DAY VII

BILL’S 2014 JAZZ FEST PICKS – DAY III

BILL'S 2014 JAZZFEST PICKS DAY I

Bill & Aimee Go To FAUSTO’S BISTRO!

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