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Kosher Kitchen Secrets and Tips from KosherEye
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Storing Fresh Basil

Cut basil just above leaf. Rinse/clean thoroughly; place in a small vase or tumbler so that stems are partially covered with water and leaves are above water. Poke small holes all over a small clear zip loc bag – and cover top of basil with bag. Place in refrigerator. The basil will retain most of its flavor and last up to a week.

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Freezing Fresh Herbs in Olive Oil

Wash and dry herbs such as rosemary, basil, parsley, garlic or other fresh herbs. Place in a re-sealable bag or plastic sealable tub; cover with olive oil; seal and freeze.

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Quicker Oven Roasted Potatoes

Cut potatoes into chunks and boil for 5-6 minutes, drain thoroughly, season and roast as desired.

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Vanilla Sugar

vanilla_sugar

Add 2 split vanilla beans to 6 cups of granulated white sugar in a sealed container. Shake or rotate twice weekly for about 1 month. Replenish sugar as needed. Leftover sugar lasts for weeks.

We use a full 5 lb. bag of sugar, 4 split vanilla beans, and extend the time to 2-3 months.

Tip: If you do this in a Passover friendly container, not only will you have homemade vanilla sugar for baking, but you will save money too.

Most rabbinical authorities agree that plain granulated sugar and raw vanilla beans are considered kosher for Passover. Check with your Rabbi.

 

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Cooking Pasta

Boil pasta water before adding salt. Use 6 qts. of water to 1 lb. pasta.  Never rinse pasta when making Italian dishes.

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