Capers are the immature flower buds of a bramble-like shrub that grows wild in the Mediterranean. The buds are sun-dried and usually pickled and packed in a vinegar brine. (Keep an eye out for the Italian-style ones, though – they're salt-cured, giving them a totally different flavour. Just rinse well before using.)
Capers range from peppercorn-sized balls to giant ones that resemble small olives. The smaller the capers, the more expensive they usually are, due to labour-intensive harvesting. The most sought-after capers, called nonpareil, are from southern France. They're full-flavoured, with a pleasant acidity and delicate texture. Larger capers are also deliciously zingy with a pleasing bite. Pick some up at your local supermarket or gourmet shop and add them to tomato-based pasta dishes, green salads or rice. Or chop finely and add to mayonnaise for a tangy sandwich spread.
Great question! While I can't answer for all chefs, here are a few tricks I learned in my restaurant days:
Yes. No funny conversions here – a straight-up exchange should work fine, just pack the brown sugar well. For example, one cup (250 mL) of packed brown sugar is equal to one cup (250 mL) of granulated white sugar. There's only one exception: when making shortcakes or sponge cakes, most bakers recommend sticking to white sugar.
You'll notice subtle differences when using brown sugar. The texture of baked goods will be coarser (be trendy and say it's "rustic"), and pleasantly chewy. As well, the volume of some cake and cookie batters may be slightly deflated. I find there's also a subtle change in taste – a mild caramel flavour develops. That's why I like to switch to brown sugar when making brownies or chocolate chip cookies.
Zest is the fragrant outer peel of a lemon or any citrus fruit. Unlike the bitter white pith underneath, zest contains flavourful oils. Try sprinkling it over roasted meat or fish along with chopped fresh herbs, adding it to muffin, cake and cookie mixes or to liven up pasta, soup and stews.
When zesting, make sure to remove just the thin outer layer. The best way to do this is to use an actual zester, available in most kitchen stores and some supermarkets. You can also grate the peel using the fine holes on a box grater, or use a paring knife or vegetable peeler to slice off long thin strips.
Zest is the fragrant outer peel of a lemon or any citrus fruit. Unlike the bitter white pith underneath, zest contains flavourful oils. Try sprinkling it over roasted meat or fish along with chopped fresh herbs, adding it to muffin, cake and cookie mixes or to liven up pasta, soup and stews.
When zesting, make sure to remove just the thin outer layer. The best way to do this is to use an actual zester, available in most kitchen stores and some supermarkets. You can also grate the peel using the fine holes on a box grater, or use a paring knife or vegetable peeler to slice off long thin strips.
Zest is the fragrant outer peel of a lemon or any citrus fruit. Unlike the bitter white pith underneath, zest contains flavourful oils. Try sprinkling it over roasted meat or fish along with chopped fresh herbs, adding it to muffin, cake and cookie mixes or to liven up pasta, soup and stews.
When zesting, make sure to remove just the thin outer layer. The best way to do this is to use an actual zester, available in most kitchen stores and some supermarkets. You can also grate the peel using the fine holes on a box grater, or use a paring knife or vegetable peeler to slice off long thin strips.
Come back next Monday for more kitchen solutions!
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