Tips & Tricks
Every once in a while I stumble on ways to do things easier. When it comes to cooking that is.
Chiffonade Leafy Herbs – Stack several basil leaves together, top with smaller oregano leaves and then add remaining basil leaves. Roll into a tube shape and then chiffonade. This method makes it easier to work with the smaller oregano leaves and removes one step. This will work with all large leaf herbs when combined with smaller leaf.
Faux Veal Stock – every once in a while you may come upon a recipe that you want to try but it calls for veal stock as an ingredient and unless you maintain a large larder of stocks you might want to shy away. There is a very simple way to replicate a good veal stock – simply combine equal parts of beef stock and blonde chicken stock. Believe me only the most demanding palates will be able to tell the difference.
Home Made Mortar and Pestle – place whatever spice/herb/pepper you need to crush in a small bowl (mortar) then using the back side of a spoon as the pestle you can perform the needed task. It works best if you use a small enough bowl so that you can cover it with one of your hands to prevent scatter and place your thumb in the indentation of the spoon to get the force you need.
