Today, I feel like writing about the biggest culinary scam -- pre-packaged herbs and spices. Maybe 'scam' is too harsh, but I find it difficult to spend $5 on a half-ounce of herbs.
I ran to Whole Foods this morning to pick up a few needed spices for a few dishes I'll be cooking this week, and I suddenly wondered if everyone else is aware of this. Although many of Whole Foods products are more expensive than a mainstream grocer, it does offer the most amazing savings on herbs and spices. Just head to their bulk foods area and prepare to be thrilled!
Buying spices and herbs in bulk provides a greater cost savings and typically fresher products. Not all stores offer bulk herbs and spices, but it's worth checking around your local area. Whole Foods is an organic grocer offering a nice bulk section, however you have many online options including stores like Penzey's or The Spice House. Online stores may offer an even larger variety than carried locally, just remember to factor in the cost of shipping.
Save money - buy small quantities in bulk!
The number one reason to buy herbs and spices in bulk is to save money. Buying individual jars can be cost prohibitive and usually wasteful. I often need a small quantity of a particular spice for a recipe, but do not need an entire jar. An individual jar of spice can easily run $3-6 depending on the variety. Buying in bulk doesn't mean buying the economy size version, but instead buying from a source where you can measure out how much you want.
Today, I purchased 2-3 tablespoons (~1/3 ounce) of each of the following spices: green cardamom, whole cloves, mustard seed, whole cumin, and cinnamon sticks (3 3" sticks). To buy individual jars for each of these items would have totaled well over $15. Buying in small quantities, my total cost for all 5 spices came to $2.61! Here are a few of the prices:
Check for freshness before buying
Every source will be different, so it's important to judge the quality and freshness before purchasing. I tend to find that bulk spices are much fresher than the jarred counterparts.
First, I look at the color of the spice to assess if it 'looks' fresh and natural. For example, I've looked at whole cumin seed at different stores. Sometimes it looks very dry and very brown, while at other stores the cumin has a tinge of greenish color and didn't look at though it's been sitting around for years.
The second test is to smell the spices -- are they filled with aroma? Using the cumin example -- the brown cumin didn't have much fragrance. I had to sniff to really smell much of anything. With the cumin that had a tinge of green color, it's aroma hit me as soon as I approached it.
Storage
Glass jars are my preferred choice since they can be re-used. I love to look at jars of spices all lined up, but sitting out in a bright, sunny location will reduce their potency. It's best if they are stored in a cool, dark drawer or cupboard.
Buying herbs in bulk also meant that I needed jars to store them in. I purchased a few glass jars for $.99 each at Cost Plus World Market. They work well and can be re-used as I buy different spices.
Today, I cleaned out my spice drawer and decided to throw out several spices that hadn't been used in a very long time (i.e. commercially packaged jars). I decided to be thrifty and re-use these rather nice jars (see photo above). A bit of hot water, soap, and a sponge cleaned them up in 5 minutes. For extra-difficult labels, just scrubbed as best you can then place into the dishwasher. I find that the dishwasher will usually remove the labels without much energy on my part.
Most reference sources say that herbs and spices have a shelf-life of 6 months. I think this guideline is a bit strict and have found many to remain good for much longer. Potency will reduce over time, so a good rule of thumb is to throw it out when the flavor begins to dip. Trust me, if you add a tablespoon of oregano to your spaghetti and you don't taste oregano, you'll know that it's time :-)
Monday, March 24, 2008
Save money - buy spices & herbs in bulk!
Tuesday, February 26, 2008
How to filet a fish without passing out
I was contacted recently to try the Kona Kampachi from Kona-Blue. The fish is sushi grade and known for high omega-3 levels and being free of detectable mercury. It's served at Morimoto's restaurant, so I felt confident it would be good.
I don't cook often with fish and knew this was a good opportunity to break out of my comfort zone. And when presented with the choice of receiving fillets, a gutted/headed fish, or the whole fish ... I somehow thought getting the whole fish would be neat. I underestimated the size of the fish :-) This little guy is sitting on my half-sheet pan which is 18" long!
The box from FedEx was big and weight about 20lbs. As I lugged it to the kitchen, my fear and trepidation were growing. What had I gotten myself into? I opened the box and pulled out the ice packs to discover the kampachi wrapped in plastic. For a brief moment I thought, 'oh, he's not that big'. I grabbed its tail and lifted him up realizing that he was kinda hefty.
The fish was harvested the other day and shipped overnight to my house. Not surprisingly, there wasn't any fishy smell. I'm really picky about food smells and despise 'fishy' smelling fish markets and the like. I tried hard to smell this fish and there was nothing, not a single bad smell. Very clean and fresh.
I placed the fish into the sink and rinsed with cold water. Then, I stood there and just looked at it. I took a deep breath and thought through the how-to guide on cleaning and filleting a fish. Granted, the illustrations showed a fish the size of your hand. I decided that as long as I took it slowly, nothing would go wrong. The secret (I think) is that to filet a fish you do not need to scale it, nor gut it.
One guide that I found online stated that if you were going to filet the fish, you didn't need to scale it nor gut it. I opted for this approach fearing what would be inside this fish. I picked up my sharpest knife and started the incision near the tail along the backbone. My knife was stopped by the scales. Admittedly, I probably wasn't pushing too hard for fear that I would somehow wake him up.
I pushed a bit harder to get the knife in, then slid the knife on one side of the backbone up to the head. I continued following this path, each time slicing further down the bones. Before I knew it, I had one filet. I flipped over the fish and repeated.
Next, I laid the filet skin side down and worked my knife between the skin and flesh. I slid my knife along the skin and the filet came right off. Although my fillets are not as beautiful as they could be, I was proud that I accomplished it.
My first impression of the fish is that the flesh is so fatty and tender. My fingers were oily from handling it and it felt buttery smooth. We did visit a local sushi restaurant the other night and ordered Kampachi in anticipation of my fish order arriving this week. The fish was creamy and buttery, so delicious. 
I still need to pluck out the bones, but will save that for later tonight. It's quite a bit of meat, so tonight we will have some sashimi and spicy kampachi roll. I've never made sushi at home, so this should be interesting. Tomorrow, I will like steam the remaining fish and serve with an asian/soy dipping sauce. I'll post both of these once they happen.
Saturday, January 26, 2008
More egg substitution suggestions
I recently wrote about how to make a fake egg. I've since received a few emails and come across additional suggestions. My word of caution is that I have not tried these myself.
Applesauce or Bananas:
1/4 cup applesauce OR 1/2 mashed banana along with 1/2 teaspoon baking powder -- while the fruit adds moisture, the baking powder provides leavening. These would both work best in sweet baked goods situations.
Baking Powder:
Use a 1/2 teaspoon baking powder along with 2 tablespoons of a liquid (i.e. fruit juice)
Not only will these substitutions help in a pinch, I've been reminded that these are helpful for people who are strict vegans.
Related Posts:
How to make a fake egg
Testing the strength of baking soda and baking powder
There's nothing worse than baking a cake only to find it flat and lifeless. Both baking soda and baking powder should be stored in a cool, dry cupboard and will remain potent for up to 6 months. If you're concerned that your leavening agents might be a bit stale then here's a quick way to find out:
Baking Soda
Combine 1/4 teaspoon baking soda with 2 teaspoons vinegar
Baking Powder
Combine 1 teaspoon baking powder with 1/3 cup water
If the mixture bubbles, then the leavening agents are still good. If they don't bubble, you need to make a run to the grocery store!
Friday, January 25, 2008
How to make a fake egg (as a baking substitute)
My mother is a great source of interesting little tidbits. I'm flipping through my cooking journal today and noticed an entry for how to make a fake egg. We've all had that "oh, crap" moment when we realize we're out of the star ingredient.
I must warn you that I haven't tried this, but it seems logical that it would work.
Fake Egg
1 tsp. baking powder
1/2 tsp. baking soda
2 tablespoons flour
3 tablespoons water
Combine ingredients and mix together with a fork or whisk until foamy. Use in your recipe in place of an egg. Common sense should tell us all that we shouldn't attempt an omelet using this recipe :-) However, it might do in a pinch when making cookies or cakes.
How does your poundcake measure up?
I learned a tip recently that may significantly improve your poundcake. I'm probably like most of you and measure my flour by dipping the measuring cup into the bag of flour, then leveling it off. It seems this may not be the best approach and can lead to a dry or heavy poundcake due to the flour being 'packed'.
Here's what a local baker shared with me:
1. Stir the flour gently with a knife or spoon before measuring
2. Spoon the flour into your measuring cup by shaking it off the spoon
3. Level the flour by running a knife over the top of the measuring cup
Hope this tip is helpful -- I don't plan to make a poundcake anytime soon, but if you do let me know if this technique helps.
Thursday, January 24, 2008
Poaching the perfect egg
I love eggs and when trying to cut calories, frying isn't an option. I've been reading up on how to properly poach an egg -- it may seem simple, but often mine seem to disintegrate in the water and I'm left with not much of an egg.
Skillet selection
Use a shallow skillet with enough room to allow the egg to be covered. Since there is less water in the pan, it will come up to temperature much more quickly. Also, with less water to sink down through the egg will have less chance of disintegrating.
Water temperature
Impatience can often be my enemy and when poaching eggs it's important to allow the water to come to a full 212 degrees. This temperature helps to set the egg so that it doesn't 'feather' and break apart.
Lowering the water's pH
Adding 1-2 Tablespoons of vinegar to the water will lower the pH which in turn will reduce the feathering effect of the egg white.
Seasoning the water
Adding a teaspoon of salt to the water will help to create a flavorful end result instead of a bland egg.
Cracking the egg
Crack the egg into a small dish and use this to transfer the egg into the water. This helps the egg to retain it's shape.
Covering the pan
Once the eggs are added to the pan, cover and turn off the heat. The eggs will cook with the residual heat in about 3-4 minutes -- this helps reduce the simmering agitation that can distort the eggs.
Use a slotted spoon to remove the eggs and allow to drip dry. You can also place onto a dish and use a paper towel to remove any remaining moisture.
I like mine with a bit of pepper and butter -- sometimes, I mash them up and spread on a slice of crispy toast.
Note: Poached eggs are 2 Weight Watcher points each
You might also like these posts:
Food Fight #3: Eggs (round-up)
Poached egg with basil and meyer lemon confit
Frenched eggs
Wednesday, October 31, 2007
Tips for dealing with leftover Halloween candy
Happy Halloween!
Time to put on your mask and go door-to-door for handfuls of devilish sweets. But, what will you do tomorrow when you have a sugary hangover and a big bowl of leftover candy? Here are a few helpful hints on what to do with any remaining Halloween candy (my fave is the candy cake):
Halloween candy is a magical recipe ingredient
from the Grand Rapids Press
Tricks for recycling Halloween treats
from the Boston Herald
Leftover candy cake recipe
from cdkitchen
10 things to do with all that Halloween candy
from Parenthood
If you've tried any of these leftover candy tips or have tips of your own, please reply to this post and share your ideas. Have a safe and fun Halloween!
Saturday, May 05, 2007
Storing overly ripe bananas for baking
I often find that I end up with one or two bananas that never get eaten. They turn a lovely dark brown and become very tender, but contrary to some people ... the flavors are intensified and perfect for baking. You can use them in cakes, cookies, or even breads.
I know what you're thinking ... maybe you don't have time to bake when the bananas at ripe. Not to worry, just don't throw them out. Peel the bananas and place into a freezer bag or other container and freeze until needed. My banana bread requires 3 bananas, so I store them until I have enough for a batch of bread. Works perfect every time and nothing goes to waste!
Friday, March 16, 2007
How to Boil Eggs
I just received a call from my mom who was reading my blog today. She read about the Food Fight using eggs and wanted to quiz me on my egg knowledge.
Do you know how to boil eggs so the yolk is perfectly centered?
Leave the eggs in the egg carton and place a rubber band around it. Set the carton on its edge (the long edge) for 24 hours in the fridge. Then, take the eggs out and boil as normal.
Do you know how to boil eggs so the they don't get a dark ring around the yolk?
Place the eggs into cold water in the pan. Heat the pan to a boil then cover and turn off the burner. Let pan sit covered for fifteen minutes, then peel your eggs. Overcooking causes the ring around the yolk.
Note: Don't forget to particpate in the monthly Food Fight -- post your egg recipe on your blog by April 2nd and email me (complete details here).
*picture from www.saraphina.com
Monday, March 12, 2007
Creating a Photo Recipe Journal
When I was little my favorite playtime activity was to sit on our dining room floor and rummage through my mom's cookbooks, flipping the pages slowly while I stared at the pictures. There was also a big recipe box containing handwritten recipes dating back to the 1800s from relatives, however it lacked the same visual appeal.
A few years ago when I started to create my own recipe collection from various friends and family, I decided to keep them in a more meaningful way. I purchased a binder and some paper onto which to mount the recipes. I didn't try to normalize the recipes onto 3x5 cards or print them from my computer. I took the recipes in whatever form I received them, then trimmed them to fit the paper. Some are handwritten on recipe cards while others were jotted on scraps of paper. To make it more personal to me, I also added a photo showing the person who gave me the recipe. When both items are placed on the paper it creates a personal and memorable recipe journal.
From my great grandmother's Blueberry Muffins, to my mother's Chocolate Chip Cake, and my best friends Chicken Adobo, my photo recipe journal is one of my favorite keepsakes.
Thursday, March 08, 2007
Gift Giving with Food of the Month Clubs
It's amazing how the Internet has made it convenient to buy almost any food from anywhere in the world. And more importantly, the Internet allows you to send a year-long gourmet gift in a matter of a few clicks.
Sure, I've sent a few fruit baskets to my parents and a Snack Tower to some friends, but there is such a broad range of possiblities available these days. From artisan cheeses to PB&J, you'll find a gift for every taste:
I've yet to receive any of these gifts myself but am tempted to place my own order (hint: popcorn!). Although you pay a premium, you will have something to look forward to each month. Since I've only captured a few of the many possible 'food of the month' clubs, I welcome your comments on food gifts you've received or would recommend.
Wednesday, March 07, 2007
Pimpin' Out My Bottles
My quest started a year ago when I found myself using olive oil nearly every time I cooked. I kept the big bottle stored in the cupboard, but slowly became lazy until it sat on the counter every night. And it was only a matter of time before it was joined by soy sauce and sesame oil, both of which I can't live without.
Frustrated by the clutter, I decided to replace the bottles with something more compact. I went to several well-known stores looking for bottles with pourer spouts, but was surprised at what I found (or couldn't find). All of the bottles were very large which didn't appeal to me and they often had busy designs. Apparently, having an olive oil bottle means it must have a handpainted Tuscan scene or grapevines. It just wasn't my style and I wasn't willing to pay $10 for something I didn't' want.
Every time I visited another store I would check their bottle selection. Nothing met my criteria. I started to feel alone in my quest, was I the only one with this bottle dilemma?
One day while shopping a restaurant supply store, I stumbled upon the jackpot. It wasn't the ideal bottle but instead a package of 12 bottle pourer spouts. The spouts were exactly the same type (actually, maybe even better) of spouts used for olive oil bottles. And, the package only costs a few bucks -- I was on to something.
I turned the package over in my hand and thought about what sort of bottle I could used with these spouts. I wanted something small, stylish, and would need probably 3 or 4 given my growing collection of oils and sauces. It then occurred to me that my I had a neat looking soda bottle in my fridge. If I drank the soda I could use its bottle with this spout to create a unique look. My mind then began to turn on what other unique soda bottles might work well.
I bought the spouts and went immediately to the nearest grocery store. I picked up another vintage looking soda bottle and a small Perrier. The spouts fit perfectly inside of the bottles and I converted several cooking oils to them. My counter is now nicely organized and I no longer have to twist off the caps before using my cooking oils. If you'd like to do the same, here is the contact information from my bag of pourers. The bag even notes they are approved by the Flair Bartenders Association, so feel free to practice your bottle throwing moves too!
Spill-Stop Pourers (Model #285)
1509 W. Le Moyne St.
Melrose Park, IL 60160
http://www.spill-stop.com
