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29

It's actually spelled 'roux', and is a mixture of oil and flour, cooked to remove the starchy taste of the flour. It's a great thickener any time that you don't need the sauce to be clear, and you have time to cook it down. I typically use it for cream sauce (including cheese sauces, such as for mac & cheese) and gravies. As for benefits -- it's habit ...


27

Chickpea flour (gram flour, besan) is very useful in Indian cookery. The most common use in the West is probably for making bhajis and pakora. The most popular of which are Onion Bhajis, very popular in the UK. They are essentially an spiced onion fritter, shaped in either discs or balls. Any vegetables can be used to make pakora (which is essentially ...


22

If you pinch off the basil flowers as they start to grow, the plant will produce more leaves. (Yes, this is a horticultural answer, but it will help you make more yummy dishes with the leaves.)


16

One of the most popular things I've seen sage used for is tea. You just dry the leaves, steep as you would regular tea leaves (personally I like it with ginger root if I have some handy), and then maybe a little honey or lemon. Sage is anti-bacterial, which is a nice bonus. Meat-wise, I like to use sage with pork chops, either as part of a marinade or ...


16

A nice thing to do is simply give them away. Last year someone dropped of a big pile of small branches of bay leaves at our child's school, with a "free" sign. You could do something similiar, maybe using your community email list or whatever depending on your personal circumstances. You may have many neighbors who have never experienced how amazing fresh ...


15

It's not going to be nice to drink a day later, no matter what. I'd use it in baking a chocolate cake or something like that instead, if you can't bear to throw it out. The problem is not just the reheating, which will further cook the coffee and affect flavour, but that it's been losing aroma and oxidizing for a day first. If you're serving it to anyone ...


15

I grew up with a Vietnamese mother that used to put fish sauce in nearly everything. While I can't exactly recommend all of her uses (she once used it in a texas beef chili -- was not good), there are a few techniques that are good to know. A common method to create a savory sauce is to use fish sauce with sugar at a 2:1 ratio. For example, you can make Dau ...


14

First, a couple of notes on cooking with lavender: -The leaves as well as the flower blossoms are edible. -If you don't grow it yourself, make sure that you only use lavender that has been produced for culinary usage (often found in bulk form at health food stores). If it isn't sold in a food store, don't use it (such as that in craft stores). -A little ...


14

They're generally good for adding some crunch, too, not just the flavor. A few things that come to mind: on top of a salad - my family does a roasted corn and black bean salad; also probably good instead of croutons in salads where they're a better flavor/style fit garnish on a soup - tortilla soup, sopa de elote... as part of a breading for fish or ...


14

Well there are a myriad of nice lemon recipes of course. A decent lemon drizzle cake usually goes down well. However, if you really have a glut, consider making a batch or two of lemon curd, or even preserving/pickling them like the North Africans do.


13

I've found it freezes quite well — I simply wash it, chop it roughly, and then freeze it in a small plastic bag.


13

dry them and sell them at your local market


13

The quickest way to get rid of leftover wine is to think of it as flavoured water. In many if not most recipes that call for water - especially stovetop recipes like sauces and stews - you can simply substitute wine for the water or stock that the recipe normally calls for. We actually had a similar question recently: In what kind of recipes can I ...


12

One good use for it is to amp up the flavor of vegetarian gravy. If you are making say biscuits and gravy, a tablespoon of marmite will add some umami without tasting like soy sauce. Same for a vegetarian pot pie or stew.


10

A "Roux" is a mixture of 50% butter, 50% flour that is used as a starch thickener for a number of "mother" sauces (notably Béchamel, Espagnole, Velouté). For a white sauce base, you may heat both butter and flour together in a saucepan over a low flame while combining with a wooden spatula. After just 30 seconds mixing, you will get a consistent ...


10

Use it to make pesto, super easy and you can use the pesto when ever you need cilantro flavor in a dish. You just need a food processor or even a blender, place the herbs inside and blend while slowly pouring oil into the mix. I normally make mine two handfuls of herbs to a cup and half of oil but you might need to play with the ratio to get a mix that ...


10

Make a sage and lemon butter for putting on steaks and other meats. Blanch the sage leaves for 20 seconds, chop them finely and mix them into some butter along with some lemon zest. Roll into a sausage shape in some cling-film and freeze. Now whenever you have a steak, or a pork chop, or anything else you think a sagey, lemony butter would suit, remove it ...


10

Macerate them in Everclear or midrange vodka for a week or so, then add sweetener and dilute to ~40% ABV. This makes a decent digestif, similar in spirit (no pun intended) to Chartreuse. Or mix in a small amount of fresh thyme, lemon balm, lemon verbena, etc, to make it a little more Provencale. We picked up a bottle of 'Laurus 48' while in Italy a few ...


10

What we do in our house is dice them, freeze them on a cookie sheet (one layer deep) and then when frozen, pour them into a ziploc. The cookie sheet step is necessary to keep them from freezing into a clump if you go straight into the ziploc and then the freezer. You can then easily portion them out from frozen as you need them, and they're so small from ...


10

The best I can offer you comes from Functionality of Proteins in Food: The gelation of egg yolk can be partially reversed by heating after thawing. This treatment improves the functional properties of proteins. The stiffness of the gels obtained after frozen storage can be reduced by more than 50% and become pourable at 21° C by heating up to 45° C for ...


10

Coffee can be used for a variety of things BESIDES drinking straight. Off the top of my head, you can use less-than-perfect beans for: Chocolate mousse and cakes: brew into coffee, and add to the chocolate mix for a richer flavor Ice cream and sorbets. Coffee ice cream is awesome, and the cream will mask defects Chocolate-covered coffee beans. These ...


9

Anything Thai. There's a particularly fun Thai green curry that you make with fresh Cilantro (though I daresay we call it coriander over here), lots of garlic, some hot green peppers, and about 6 different spices. I don't have the recipe on hand, but Google is your friend. If you're making this, add the flesh of a fresh mango, it's incredible. Anything ...


9

If you wanted to use them in cooking, I would recommend putting them in a satchel (tie some cheesecloth with cooking twine), as I know some people who don't actually like to eat the flowers, but enjoy the bitter tang they'll add to a dish. They are edible, however, so if it turns out you like them, they make a beautiful garnish for a salad. I'm not a huge ...


9

Sumac is commonly used a tart flavoring element in the eastern Mediterranen region. Historians believe that it was the common sour element in cooking for that area prior to domestication of lemons. It is a characteristic seasoning element in Fatoush, a Syrian bread salad. It's not usually available in the mainstream spice section of most grocery stores. ...


9

Personally, I just throw them into stir fries or fried rice (add them near the end of the cooking time). I've also had them slightly stir fried with pea shoots in sesame oil. Simple but delicious. Tofu666, an amazing vegan blogger, fries them often. Here's a sample: http://veganmenu.blogspot.com/2007/06/seitan-and-lentil-stew-fritto-misto.html This page ...


8

(Storage note: do not wash the bulbs before storing them; place in plastic bag in the refrigerator. Wash just before using.) Young kohlrabi is great raw. Peel first, then add to salads (sliced or grated) serve as part of a veggie platter w/ dip grate it and add to slaw (but after grating it, put some salt on it & let it sit, then squeeze the water ...


8

Feeding the birds :-)


8

easiest way is to mix it with the sauce and heat both up together. Usually I'd do this in a pan, but you could use a microwave. If you have to heat the pasta up on its own, what I usually do is do it in a pan and add a little boiling water, just a couple of tablespoons, enough to stop it sticking, and keep stirring until its warmed through. If it starts ...


8

make waffles! that's what we do with ours, besides bread. sourdough waffles with syrup have this great sweet/sour balance going on that is really wonderful.



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