Archive for Culinary Tips

Oct
11

Culinary Tip: How To Rinse Quinoa

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quinoa-rinse Quinoa has an outer seed coat of saponins which need to be thoroughly rinsed off, otherwise the grain will have a bitter unpleasant flavor. There are several ways to do this.

1) Rinse the grain under running water several times using a fine mesh strainer. This is the preferred and simplest method. A typical colander will often not work, as the holes are too large and the grains will escape.

Are you lacking a mesh strainer? Use one of the 2 methods below.

2) Rinse the grains several times with cold water in a coffee french press. Put the quinoa in the french press, add cold water, plunge, pour out the water, repeat.

3) Line a typical colander with larger holes with paper towels, and rinse away. This method can be a bit messy and annoying, but works in a pinch.

So there you go! We, fine mesh strainerless, used the french press technique tonight, and had a light dinner of rainbow quinoa, edamame, chopped green onion, and tamari. For a light, fluffy, non mushy quinoa, use 1.5 cups of water for every cup of quinoa.

Enjoy and have a great weekend! xo

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This is the coolest online concept we’ve seen in a long time!  Harvard University and MIT have created edX, and are offering free online classes for everyone.

And look at this course beginning October 8th!  Science & Cooking: From Haute Cuisine to Soft Matter Science.  We’re in!  Our instructors are Chefs Ferran Adrià, José Andres, David Chang, Wylie Dufresne, Joan Roca, Carles Tejedor, Dan Barber, Nandu Jubany, among several other chefs, culinary professionals, and science experts.

Below is a short video featuring the course highlights for more information.   We will be there!  Will you join us?

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Apr
27

Bread Pronunciation 101

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Because we’re not chumming around with master chefs and epicures 24/7, it can be easy make the error of mispronouncing common food words. We’ve noticed that French and Italian bread terms are often top offenders. So today, our short lesson will teach you how to correctly pronounce several varieties of bread like a champ.

pronounce ""bree-OSH"

Brioche: by flickr user roboppy

BOULE: The French word for ball, boule is really a reference to a shape (round) rather than an actual type of bread. Because no accent exists over the letter “e”, the e is not pronounced. In French, boule is simply pronounced “BOOL”.

BISCOTTI: This crunchy twice baked biscuit in Italian is typically pronounced “bee-SCOT-tee”. The O in the middle syllable is a soft O as spoken in the word “cot”. Click on the arrow to listen to an Italian female version.

BRIOCHE: This eggy buttery French bread is pronounced several different ways. Americans typically say “Bree-OHsh” with the O as in ocean, while often Europeans say “Bree-OSH”, with the OSH rhyming with “wash”. We defer to Julia Child here, as her way MUST be correct no? Julia says it Bree-OSH, as demonstrated here (listen) , and in this gem of a vintage video, “The Story of the Three Brioche“.
Boom. Debate over!

CHALLAH: This beautifully braided Jewish bread typically served on Sabbath is pronounced with no C at all, “HAH-lah”, and Webster nails it. Listen here.

CIABATTA: This rustic porous Italian bread is pronounced “chuh-BAH-tah”. Click the arrow to listen.

CROISSANT: Many people mispronounce the buttery crescent roll. In French, final consonants are silent. So the “T” is not heard, and it’s properly pronounced “kwa-SOHN”. Click the arrow to listen.

FOCACCIA: This classic Italian flat bread is simple to say: “fo-KA-cha“.

PUGLIESE: An Italian bread very similar to ciabatta, but with a round shape. It hails from Puglia Italy, in the region of Apulia, which is in the heel of the boot. Pronounce Pugliese with a silent G, “pool-YAY-say“.

Keep in mind with all of the above, the pronunciation will often vary by the country region.

Do you have a different version of a pronunciation, or would you like to share another commonly mispronounced food word? Let us know in the comments!

xo

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