Storing fresh herbs is a battle against the inevitable, but here are a few tips for keeping them alive in time for you to eat them up:
1 Set a bushy herb like parsley, cilantro, chervil, or mint in a shallow glass of water and keep it on the counter or in the refrigerator for several days, just like a bouquet.
2 Or, rinse it, wrap it loosely in a paper or dish towel while still damp, and place it (with or without a plastic bag covering) in the crisper or at the bottom of the fridge.
3 Sturdy herbs such as rosemary or thyme can be stored in paper or loose plastic (either keep it loose or puncture some air holes to let out moisture). Or you can simply hang them upside down in the kitchen, where they will dry slowly.
4 Do not manhandle delicate herbs like chives, tarragon or basil. Rinse lightly, wrap loosely in paper and place in a plastic bag in the crisper.
5 Fresh herbs should last about a week if stored properly. If you're at the end of your garden's season and you have a tons of herbs left unused, you can most herbs to have later in the year. Kalyn's Kitchen breaks down the best way to freeze basil, rosemary and thyme.
Reference: Marjoram vs. oregano (Cookthink)
Reference: How to make pesto (Cookthink)
What makes cheddar cheese sharp?
What makes cheddar cheese sharp?
Cheddar cheese is branded as sharp or extra-sharp when it is aged and its flavors become more concentrated and biting.
Generally, the older the cheese, the sharper it will be, as enzyme-producing bacteria break down the protein and fat of the cheese and give it what we metaphorically call a sharp flavor.
The taste difference between mild and sharp cheddar is startling, but it's not an exact science and depends as much on the way a cheese is produced as how long it has been aged.
what you should know
Unsalted butter is always equally unsalted, but salted butter is never quite salted the same.
The NaCl uncertainty is the main reason we prefer to use unsalted butter when we cook. Often that salt can subdue the sweet flavor of butter. (Unsalted butter is often labeled as "sweet butter.")
salt conversion In most recipes, the little extra salt will go unnoticed. Still, as a general rule if a recipe calls for unsalted butter but all you've got is salted butter, cut 1/4 teaspoon of salt per stick of butter (1/2 cup) you use.
stick it up Salt acts as a preservative for butter. Tightly wrapped in foil and stored in the fridge, salted butter can last for five months, while unsalted butter lasts about three before going stale. (Spot stale butter by slicing into the stick; the outside will be darker than the inside.) Then again, many people don't store butter in the fridge to begin with.
cooking with butter Sometimes, when you want a nuttier flavor, you'll want to let the butter's foam subside. But butter has a low smoke point, so be careful using it as your cooking fat. It'll burn easily. Clarified butter, or ghee, has a higher smoke point (and also makes a tasty dipping sauce for crab, lobster and anything else).
roux-dimentary Butter forms the foundation for countless classic sauces and thickeners, including béchamel, beurre manié and roux.
what you need
Have you ever wanted to make fresh butter at home? This traditional butter churn is based on the famous Dazey churn from the early 20th century.
You can also make a small batch of butter by putting cream in a jar and shaking it for a long, long time until you've shaken it solid.
The water-cooled crock owners we know swear by the constant supply of creamy, spreadable butter they keep on their tables.
Other butter lovers who shun the refrigerator prefer the classic rectangular butter dish.
what you do
Sage and butter are absolutely delicious together. How delicious? Try this rich and pillowy tortellini with sage brown butter and parmesan to find out.
Steamy Kitchen likes to top her slow butter- braised asparagus with parmesan and sea salt. With that savory finale, you definitely don't need salted butter.
Drizzling roasted sweet potatoes with cilantro-lime butter gives them a burst of tart richness.
Salted butter might interfere with the complex sugar-spice interaction in these orange-scented popovers with cinnamon-orange honey.
These better-for-you whole-grain flapjacks from hogwash are made with quinoa, millet and flaxseed. After using butter to grease the pan, you can afford to use a little extra on the cakes themselves.
Coconut & Lime's worked out one of the fastest and tastiest cinnamon bun recipes out there.
The horseradish plant originated in southeastern Europe and western Asia, but is now grown in other parts of Europe and the U.S. Although its green leaves are sometimes used in salads, it is grown mainly for the sinus-clearing properties of its pungent root, which resembles a long, white, oversized carrot.
Fresh horseradish has little smell, but once peeled and grated, it releases powerful enzymes. Freshly grated horseradish will turn dark and bitter if not immediately immersed in vinegar; prepared bottled horseradish is a popular condiment preserved in vinegar or beet juice that gives the Bloody Mary its kick and cuts the sweetness of cocktail sauce. Horseradish sauce made with cream is a popular accompaniment to roast beef in Britain.
Horseradish is one of the five bitter herbs of the Jewish Passover festival, as a bitter herb it represents the bitterness of slavery.
Japanese wasabi, which is also called Japanese horseradish, is used to make a green-colored condiment paste with a sharp bite and mucous membrane-irritating vapors. Available fresh or in powder (to be mixed with water) or pre-made paste form, it is an indispensable accompaniment to sushi and sashimi, alongside pickled ginger and soy sauce.
Recipe: Cabbage Slaw With Horseradish (Cookthink)
Recipe: Bee Cheese (Cook & Eat)
