From stocks to ghee—these staples are much better homemade.
If you think you have to harvest a cornucopia of farm-grown vegetables and spend an entire day pickling them and storing them away in mason jars, you don't. You can pickle veggies likewhile you prepare dinner and then serve them as a highlight to the dish. Or, you can pickle carrots, cauliflower, and cucumbers and save them for later use. Just google a recipe for the pickling liquid and you're ready to go.
"Once you have a great recipe for the pickling liquid, the process is really easy and quick," says Chef Karla Lomeli, a Certified Working Pasty Chef and chef educator for."I love having pickled red onions, cucumbers, and a variety of vegetables such as cauliflower, carrots, garlic, and radishes. Pickled red onions bring so much flavor when I make tacos at home, and they are in my refrigerator whenever I need them.
"The infusion of certain ingredients into the olive oil is very easy to do," says Lomeli, who used to work at the Michelin Starrestaurant in Mallorca, Spain."All you need is to control the heat so as not to burn the olive oil." If you like a little spice, she said a simple one you can try at home is to mix one cup of olive oil with one tablespoon of crushed red pepper flakes. Pour the mixture into a small pot and gently heat it until it reaches 140 degrees Fahrenheit. Turn the heat off and allow the pepper flakes to steep for about two hours or until the oil cools down. Strain the olive oil into a dark-colored bottle and store it in a cool, dark place.
Lomeli's favorite ingredients to infuse olive oil include garlic, rosemary, basil, ginger, or chili peppers. You can drizzle these flavored oils on pizzas, salads, fish, or the chef's personal favorite,
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