The zest from orange and lemon rinds add a depth to the subtle taste of the salmon.
A Note about Dill and Parsley:
1. Soak herbs in cold water.
2. Add several drops of concentrated non-scented liquid detergent or vegetable wash.
3. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
4. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
5. Check both sides of each leaf under direct light.
6. If one or two insects are found, rewash the herbs.
7. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.
A Note about Mushrooms
Shitake mushrooms may be used after a thorough washing.
Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, mushroom must be discarded.
Portobello mushrooms:
1. Remove stem from mushroom cap..
2. Examine the detached stem for any sign of worms.
3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
4. Wash thoroughly.
Baked Goods
OUKosher RSS Feeds