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The Test Kitchen develops and tests recipes with readily available fine free-flowing iodized table salt, unless otherwise specified. Other salts to consider stocking in your pantry include coarse kosher salt and a specialty sea salt or finishing salt. Always taste food before adding salt at the table; it should be used sparingly, and a little goes a long way.
Get the most punch from your pepper by investing in a good pepper mill and purchasing whole peppercorns. Freshly ground pepper brings a more complex flavour to dishes than the preground version. You can store whole black peppercorns in your spice cupboard for up to a year.
• An extra-virgin olive oil. This big-flavoured oil has a lower smoke point, and it’s perfect for salad dressings.
• A finishing oil, such as walnut, avocado, sesame or chili oil. Finishing oils are meant to be drizzled over finished dishes, adding a big boost of flavour. They are typically the least stable at room temperature, so refrigerate them to prevent rancidity.
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