Spices

Old Spice is a cologne, older spices need to be discarded! If you have had spices longer than 18 months, they need to be retired. Most spices are good for up to 12 months. However there are some exceptions. As a general rule, I try to use any spice within 8 - 10 months of purchase.  It does help to put the date you bought the spice on the container.  Some now also have a "Best by" date on them.  Just remember that once you take it home and open it up, the spice will start to lose potency. Here is a tip that will help on how to use spices.

Toast your spices before you use them.  If the spice is a powder, put it in a non stick skillet on low to medium heat for a minute of two. Keep it moving so it does not burn.  You may start to smell the fragrance as the essential oil heat up.  Take it off the heat and use it in your recipe. You can do the same with whole spices if you are going to grind them. Just don;t burn them!!

Have a great day and keep those comments and questions coming!

OIL - The Right Type for the Job

There are many kinds of oil to use for cooking.  I am often asked what kind to use for frying. If you are using a deep fryer, or large pot for say a turkey, use peanut oil.  Peanut oil has a higher smoke and flash point than vegetable oil or oil rendered from fat.  That is very important.  The Flash Point of oil is the temperature that the oil will ignite. That is not a good thing to happen! Also an oil with a higher flash point will last longer in a deep fryer.  Peanut oil has a higher price too.  But given the amount of time you can use it and the safety factor it is a much better choice.

For sauteing, I use olive oil - usually with some butter for flavor.  Unless I am frying eggs, then I prefer butter or bacon fat.  Yes I do save my bacon fat. It can add flavor to so many dishes, including eggs. For those who read this and wonder about cholesterol, I do use all fats in moderation. Just be smart and you can add some flavor to dishes without clogging you arteries.

For baking use a light vegetable oil when the recipe calls for liquid oil.  If the recipe calls for shortening, that usually means a solid shortening like Crisco or something similar. Do not use Olive Oil unless the recipe calls for it.  It has too strong a flavor and will overpower the taste of the product.

So what do you use? If you have any questions about this post or other please make a comment.  I will respond  and do my best to answer.

Salt of the Earth

Salt. It is a substance that we use everyday. There are more kinds and varieties of salt then I ever thought. Most good recipes cal for Kosher Salt.  The reason for this is that nothing has been added to the salt other what is there naturally - sodium chloride.  However now we see several new types of salt on the market. Some will be gray, or pink or brown and many will have added flavor such as smoke. Each one has many uses can add a nuance to your cooking.  I recently tried some Himalayan Pink Rock Salt.  It has a very strong salt flavor.The color comes from iron mineral in the area where it is mined.  Try a different salt - you might just be surprised.  But be careful as these have a higher concentration of sodium.  Try a little bit first you can always add more, but you can't take it out.