Today is January 29, 2025 / /
Today is January 29, 2025 / /
Brisket Anyone who’s recently bought this beef cut is about to stop reading. But bear with me a moment. Since late Medieval times, Ashkenazi Jews only ate the tougher forequarters of a cow. Brisket was not considered a luxurious cut, but by long and slow cooking, Jews turned it into a succulent delicacy. This led to increased Continue Reading »
1. Don’t use aluminum foil to bake cookies. When it comes to baking cookies, it’s best to reach for parchment paper over aluminum foil. That’s because aluminum is extremely conductive, meaning any part of the dough that makes direct contact with the foil will be exposed to much more concentrated heat than the rest of Continue Reading »
That ground beef you placed in the fridge and forgot you defrosted? Go ahead and stick it back in the freezer (as long as it’s been three days or less, that is). But, if you thawed the beef in cold water or the microwave, it must be cooked before it can say hello to the Continue Reading »
1. Choose Pristine Buds The tips have the best flavor, so make sure they are firm and unwilted. Do a sniff test, too. Asparagus that’s past its prime gets smelly fast. Stalks should be plump and firm, and tips should be tightly closed. Color can be green, purple, or white, depending on the variety. Make Continue Reading »
It seems that before there were kosher Chinese restaurants, there were kosher restaurants that served a bit of Chinese food, and some restaurants that served some kosher dishes, some Chinese and some other items as well — maybe casting a wide net to appeal to a variety of immigrant groups. For example, ads in several Continue Reading »
It depends on how you store it and whether or not it’s been peeled. A whole, unpeeled garlic head will last quite a while (about six months). An unpeeled clove that has been separated from the head, meanwhile, will stay good for about three weeks. Once you peel garlic, you’re going to want to use it within Continue Reading »
Every Jew has a seltzer story. From the adorable – my brother’s first word was “seltzer”—to the morbid – a family friend’s grandmother died due to a fatal de-capping (true story!) – the fizzy stuff is a familiar facet of Jewish life. For Jews from the most Hasidic to the most secular, this carbonated beverage Continue Reading »
Why Does Ground Beef Turn Gray? Fresh meat appears somewhat purple when you cut it. In fact, meat only turns red when a pigment within it called oxymyoglobin is exposed to oxygen, according to the U.S. Department of Agriculture (USDA). So, while the outer layer of ground beef may be red (as you would expect), a Continue Reading »
Summer not only brings an increase in sunshine (and subsequent complaints about humidity), but also an abundance of our favorite warm-weather produce. Plucked and distributed at their plumpest, sweetest, and juiciest, these fruits flourish when chances of rain are high and temperatures are far from low. But no summer fruit seems to shine more than Continue Reading »
What Is Cool Whip? How Is Cool Whip Made? Originally created in 1966, Cool Whip was dreamed up by William H. Mitchell, a chemist at General Mills (who is also credited with inventing Tang, Pop Rocks, and Jell-O). Since whipping cream takes some time and muscle power, this was billed as a schedule- and strength-saver Continue Reading »
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