Quantcast

Jewish Journal

Do I need to brine my turkey?

By Elana Horwich

November 18, 2015 | 9:05 am

Nope! Use a kosher one. It’s already gone through a process that is similar to brining.

Kosher turkey and poultry will be and stay juicier than its counterparts.
Here’s a link to my step by step tutorial for the easiest Turkey ever.

 

Send your cooking questions to info@mealandaspiel.com, with the subject "#AskElana"!

Interested in taking a cooking class with Elana? Visit mealandaspiel.com

  • Why don’t Italians put cheese on seafood pasta?

    By Elana Horwich

    November 12, 2015 | 11:57 am

    1. Italians are very conscious of topography when it comes to food. Cheese and seafood are traditionally not paired because pre-modernity, they weren’t... More.

  • Never trust a skinny chef??

    By Elana Horwich

    November 4, 2015 | 12:04 pm

    Absolutely untrue.


    The answer is yes you should! Overweight chefs may show their love of food, but that food will likely be replete with unnecessary... More.

  • California Quinoa with Avocado, Cherry Tomatoes, and Pine Nuts

    By Elana Horwich

    October 29, 2015 | 12:10 pm

    The trick to a good quinoa salad is to start the “dressing” process while the quinoa is hot and to then serve it while it is still warm. By adding olive... More.

  • ADVERTISEMENT
    PUT YOUR AD HERE
  • How can I make dessert without cream?

    By Elana Horwich

    October 21, 2015 | 11:47 am

    Try coconut milk, or the even thicker coconut cream. The flavor is mild and will adjust to the dessert. I use them in my flourless chocolate cake, my bread pudding, in my kugel, and in my panna cotta. You won’t be disappointed.

    Try adding some vanilla to it for extra delicious flavor. The ratio is 1:1 with cream or milk. Coconut cream, fyi, is sold at Trader Joe’s.

    Now go make some dessert!

     

    Interested in taking cooking classes with Elana? Visit mealandaspiel.com

  • What kind of salt should I use?

    By Elana Horwich

    October 14, 2015 | 9:06 am

    Kosher.

    It has the best taste for cooking. That’s what chef’s use across the board. It’s less salty than table salt, which you should never use, so you might need a little extra.

    As for sea salt: love it, but not for all cooking. It’s great for a sprinkle on top of food before servings, as is Fleur de Sel, Celtic salt and Himalyan salt.

     

    Submit your cooking questions to info@mealandaspiel.com, with the subject #AskElana! 

    Interested in taking a cooking class with Elana? Visit mealandaspiel.com

  • How do I get my roasted vegetables crispy?

    By Elana Horwich

    October 7, 2015 | 12:07 pm

    Here are three simple tips:

    1. Don't crowd them in the pan. If you do, they'll steam off of each other and get mushy.

    2. Turn the heat up! Roast vegetables around 450 degrees.

    3. Use more olive oil! That's going to create the crisp.

     

    Send your cooking questions to info@mealandaspiel.com with the subject, #Ask Elana!

    Interested in taking a cooking class with Elana? Visit mealandaspiel.com

  • The Green Monkey Smoothie

    By Elana Horwich

    October 5, 2015 | 8:00 am

    I call this the Green Monkey because it makes you go bananas. Don't let the color fool you, this is delicious and sweet and doesn't taste like veggies.

    ... More.

Page 2 of 17

< 1 2 3 4 > VIEW LAST PAGE

ADVERTISEMENT
PUT YOUR AD HERE

ABOUT THE AUTHOR

{blog_image:alt}

Elana Horwich is the founder of Meal and a Spiel, a boutique Beverly Hills cooking school and online recipe resource based on the philosophy that anyone can learn to cook. Her...

Read more