The internet is an amazing resource for just about any task you might want to accomplish. My little brother just informed me that he will be teaching himself how to build a desk just by watching YouTube videos. But since my interests (and The Nosher’s) are more food-focused, I’m probably more likely to Google how to make great pareve ice cream or how to keep herbs fresh. In the past week, some of my go-to kitchen experts have posted a slew of great kitchen tips that you can start using today! Here are a few:
Food52 has a genius new way to save your leftover Shabbat wine.
Herbivoracious put up a great video guide on how to use steel to keep your knives safe and efficient in the kitchen.
Joy of Kosher digs into the nitty gritty details about different kinds of oils, what they are good for, and why we don’t have to run away from them. (Note: this article does not address the classic Ashkenazi fat-of-old: schmaltz.)
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theKitchn tackles the challenge we all face at some time or another–what to do when you’re cooking for one.
Every Day Health partnered up with editors from the South Beach diet to come up with six tips for changing the way you cook.
What are some of your tricks of the trade?
pareve
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)
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