Browsing in: Ask The Chef
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Posted on I am looking for a good recipe for a leg of lamb on the grill. I have a gas grill and most recipes on the internet are for the rear leg and for obvious kosher reasons that is very hard to get hold of. I am going to be grilling the front leg – any help or direction would be appreciated – thanks! ~ Yitz Fleischman
Yitz, you ask an excellent question. I had to do a little thinking before answering your question and after careful consideration, here is my opinion. Leg of lamb is generally …
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Posted on How do I thicken a pasta sauce? Mine usually comes out very soupy rather than thick and creamy.
I peel and seed fresh tomatoes before using them in a sauce otherwise there is a lot of extra liquid. The best way to lose the liquid is by slowly …
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Posted on Why does garlic occasionally turn green? ~ Hindy Zirkind
Hindy- here are the results of my research: If the garlic is not fully ripe and dry, it can turn green in the presence of sunlight or heat due to …
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Posted on Which seasonings are best to use to make things REALLY tasty? ~ Suzanne Seitz
Suzanne, your question is the basis for countless cookbooks, classes and research studies. The seasonings that will help give your food great taste all need to be of goof quality. …
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Posted on What’s a good non-alcoholic substitute for dry red wine? ~ Esty Adler Wolbe
There is no great answer for this – as your dish will not come out exactly as it was intended – but as we kosher cooks got used to pareve …
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Posted on Do all soups NEED to have vegetable or meat stock added as an ingredient or can plain water be used instead? ~ Becky Brownstein
Becky, good question! The answer is Yes, water can be used as the base for soups however on its own, the flavor will be well, watery. To get past this …
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