* Porcini: Porcini (or “little pigs” ) is the Italian term for the same mushroom as the French version Cepes. Porcini impart rich, deep flavor to game and poultry dishes and sauces * Chanterelles: Often called “little goblets”. They are dainty and reddish yellow, with a cup shape and a slight apricot taste. * Girolles: …
Details* Ecuadoran Black: Known for excessive heat and pungency * Green Peppercorns: These are the tender, full-grown yet under ripe berries of the pepper plant. They’re mildly pungent but with a touch of heat. * Lampong Black (Sumatra, Indonesia): this is a popular black pepper with a rich aroma and moderate to strong heat. It…
DetailsCapers have been eaten for thousands of years. The plant is best known for the edible flower buds (capers) and used as a seasoning, and the fruit (caper berries) both of which are consumed pickled. Capers are dark green buds that are sun-dried and packed in vinegar brine. They are the unopened green flower buds…
DetailsIn Sweden and the surrounding countries, white pepper is often used for seasoning in place of black pepper. The berries, used to make white pepper are the same as those used to make black pepper, but they are harvested at a riper stage. The hulls are then removed and with them go some of the…
DetailsWhen you are baking you will find that you will be using the entire gamut of chocolates: unsweetened, bittersweet, semisweet, milk, and white. What makes chocolate, chocolate is the presence of chocolate liquor, made from roasted, blended, and ground cocoa bean nibs. Unsweetened chocolate is pure chocolate liquor; bittersweet chocolate is a blend of chocolate…
DetailsMushrooms are an important ingredient in Italian cooking and porcini mushrooms are highly prized for their heady, woodsy flavor. Fresh porcini are available just a few weeks out of the year (you would use them like you would any other fresh mushroom), but luckily dried porcini are available year round and can be found at…
DetailsPuncture the three “eyes” on the coconut with a screwdriver or an ice pick and shake out and discard the liquid. Set the coconut in a 400 degree oven on a rack adjusted to the lower third position and bake for 30 minutes. Remove the coconut and let it cool until you can handle it,…
DetailsKnives A paring knife is useful for releasing baked cakes from the sides of pans; making slits in a pie’s crust; cutting apples into quarters, coring, and peeling them; and cutting dried fruits into smaller pieces Chef’s Knife with an 8- or 10-inch blade is useful for chopping nuts and chocolate and for cutting cakes and…
DetailsBaking Sheet: Baking sheets, to home bakers, are cookie sheets: large flat sheets, one or both ends of which are slightly raised for handling. The rimless sides make it easy to lift cookies off the sheet with a wide spatula. Since you will be using baking sheets primarily for cookies, you should buy the heaviest…
DetailsCake and Pie Pans If you are just starting to build your collection of pans for baking, you will want to start with the basics (and then when you become obsessed with baking like all bakers, you can move on to the fancy molds and beautifully shaped pans that will capture your imagination) Layer cake pans Lightweight…
DetailsThe most important thing to remember about nuts, is that they are perishable. They are better kept in their shell than out, and they’ll stay fresh longer if left whole than chopped. Store shelled nuts in the freezer and bring them to room temperature before using. Almonds are sold whole with their skins on (unblanched,…
DetailsBecause of their odd shape and slippery texture, mangos are notoriously difficult to peel. This method ensures long, attractive strips of fruit. Remove a thin slice from one end of the mango so that it sits flat on a work surface. Hold the mango cut side down and remove the skin with a sharp paring…
DetailsAlmond paste is marzipan’s firmer, ever-so-slightly less malleable cousin. For most of your decorating projects, you can substitute one for the other. However, in baking, if your recipe calls for almond paste, you will need to use it instead of the marzipan. Almond paste is a blend of ground almonds, confectioner’s sugar and corn syrup. …
DetailsAlmond Paste: Almond paste is marzipan’s firmer, ever-so-slightly less malleable cousin. For most of your decorating projects, you can substitute one for the other. However, in baking, if your recipe calls for almond paste, you will need to use it instead of the marzipan. Almond paste is a blend of ground almonds, confectioner’s sugar and corn…
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Avocado is derived from the Aztec word “ahuacatl” and are native to Mexico and Central America European sailors on their way to the new world used avocados in place of butter and many people use it today much the same way as the European sailors did. The avocado is also known by the name “alligator…
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