Like everything else in life, cooking is continual learning process. You can never know it all. I learn something every time I turn around. One of the joys and benefits of working with chefs and foodies is that they always share some new tidbit of knowledge, about products, ingredients or recipes. Each conversation presents a new opportunity to learn something.This week, I’ve learned about Jamaica, a hybiscus flower blossom. It makes a lovely, citrusy beverage sweetened with a little sugar. (It’s pronounced ha-my-icka).
Other good tips I’ve gathered this week:
· One teaspoon allspice equals about 1/2 teaspoon cinnamon and 1/8 teaspoon ground cloves.
· Baking powder has a useful shelf life of around one year. To test it for freshness, add a teaspoon of it to a cup of hot water. (If it does not fizz like Alka Seltzer, it's time to buy a new can).
· If you need to make whipped cream ahead of time, add a small amount of dissolved unflavored gelatin (about 1/4 teaspoon per cup of cream). This will help hold the whipped cream together.
Please share the things you’ve learned in and around the kitchen!
Happy eating!
-Josie
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