How to Select the Juiciest Rotisserie Chicken at your Local Grocery Outlet | Wednesday’s In the Know

If you’re like me and enjoy a store-bought whole roasted chicken from time to time, you may want to listen up! And if you don’t, well, good for you! Not all chickens are created equal, so when you see those fine birds roasted to perfection at your local market, don’t be fooled! Follow these tips and you’ll take home the finest of them all.

1.     Make sure it’s hot! Cold birds often come with a shelf-life and could have been roasted yesterday. Uh, no thanks! 

2.     Check out the skin. The skin should look tight and crispy. It shouldn’t look “loose” or limp indicating that time has got the most of it.

3.     Don’t settle for what’s in view! Chances are, your grocery story is roasting a big batch of birds and keeping the freshest in back while rotating and selling the older birds first. Don’t be afraid to ask if they have a fresh batch of birds or simply, when they were roasted. Knowledge is power, and power is a delicious moist chicken in this case.

4.     A tip I picked up from Bon Appetite, the fresher bird should weight the most. If you find the birds are about the same weight on the label but one feels heavier, that’s your bird!  You want the heavier bird as its moisture hasn’t evaporated yet. More moisture equals more flavor, don’t forget!

5.     Lastly, those clam shells they sell your chicken in, well, they act as a hot box and continue to cook your chicken. So, the less time your chicken has been in one, the better!

6.     Want to roast your own bird. Power to you folks! Here’s my favorite foolproof whole roasted chicken recipe that will result in the best whole roasted chicken around town!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Increase in Vanilla Costs! | Wednesday’s In the Know

Have you wondered why the cost of pure vanilla extract has recently skyrocketed? It's quite shocking, saddening and downright makes me unhappy thinking one of my favorite ingredients on earth is nearly double its original price point. So, what’s with the increase and will we soon see a relief?

Cultivating pure vanilla beans is an extremely labor-intensive process and with the higher demand for a product that is often pollinated by hand, you can imagine where the issue may lie. High demand, slow cultivation process and constantly at the mercy of weather, pure vanilla extract prices won’t be coming down anytime soon!

For other terrific tips and hundreds of recipes, including dozens with vanilla, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cleaning Cast Iron Pans | Wednesday’s In the Know

If you’re a true believer in the beauty of a cast iron pan yet confused with all the mixed reviews on the best way to clean them, you may want to listen up! Follow these steps, and your cast iron will be primed for generations to come!

For Seasoned Cast Iron Pans:

1.   While the pan is still hot, use warm water, light mild dish soap, and a brush or non-abrasive scrubber.  If the pan is being stubborn and the cooking residue won’t come clean, add a little water to the pan and place over medium heat. The heat will help to loosen any stubborn parts making clean up much more manageable.

o   Note on the soap: Some people refuse to use soap, which is fine, but it’s okay to do so as long as it’s mild and won’t leave a residue.

o   Note on the scrubber:  most cast irons can handle a metal / more abrasive scrubber for sticky thick mess’s, but try to limit how often you use it as it will remove the years of seasoning that has naturally taken place.

2.   Hand dry then drizzle with oil, like vegetable, grapeseed or canola oil.

3.   Using a paper towel, rub the oil in the pan to help hydrate. If your cast iron has a residue caked on top and could use a little exfoliation, add a little kosher salt when you add the oil and watch as the salt removes the layer of grit or grime.

4.   Before storing, remove any excess oil and salt, if using, with a paper towel and store in a dry place!

Or, check out this VIDEO by Le Creuset for a step-by-step tutorial! 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

The Many Uses of Parchment Paper | Wednesday’s In the Know

One of my favorite tools in the kitchen, is a roll of parchment paper! And, I say tool because, to me, parchment paper is a true workhorse in the kitchen. From creating a nonstick surface for those delectable chocolate chip cookies, to easy clean up when roasting and even lining your Bundt and cake pans, parchment paper is a must have in my kitchen! Today I share some additional tips for using parchment paper and encourage you to pick up a roll on your next trip to the market!

Cookies: This is an obvious one, but save your pans, and cookies, by lining the baking sheet with parchment paper. They even carry pre-cut parchment paper which fits the large baking sheet perfectly!

Brownies & Bars: Line your bar pans with parchment paper keeping an overhand on both sides to easily lift items out! This way, you save your pan from cutting inside the pan and scratching it, and there is no waste! Check out this post for how to create a parchment overhand. By the way, I have some delectable recipes for both: Espresso Brownies, and Key Lime Bars.

Gifts: Wrap baked cookies or mini loafs and secure with butcher twine for a fun and rustic gift idea.

Baking or Grilling Fish or Veggies: Secure veggies or delicate fish in parchment paper for a great way to bake or even grill a healthy meal with minimal cleanup! Just make sure you salt, pepper and oil the protein or veggies first. By folding and “securing” the top of the parchment around the protein, you create a moist environment which will perfectly cook whatever lay inside.

Wrapping Cookie Dough: Ever make more cookie dough than you need? Since when has that been a problem! Roll dough into a log and secure with parchment paper. Tie off both ends and your dough will stay nice and fresh in the freezer or fridge, When ready to enjoy, simply remove the parchment and slice cookies for perfectly round cookies ready for baking.

Compound Butters: Restaurant-style compound butter is a synch to make and can easily be stored in parchment paper instead of plastic wrap. Watch my video here.

Lining & Separating Cookies, Lemon Bars, or even Hamburger patties! Need to separate layers of burgers, cookies or ooey-gooey bars? To prevent them from sticking to one another, cut parchment paper into squares and use as a divider between each item.

Muffin Liners: Want to make muffins but don’t have muffin liners? Cut parchment paper into large rounds and use a cup or your hands to push down inside the tin. I like to first spray the tin so the parchment has something to hold onto, but try it both ways!

Lining your Kitchen Scale: Need to weight raw meat for your backyard BBQ? Line your scale with a piece of parchment paper and add the raw meat right on top. When you’re done, simply toss the parchment paper and voila, no dishes! 

Pizzas: With your pizza stone in the oven or barbequing straight on the grill, transferring pizza on parchment paper is much easier as the pizza won’t stick to the pizza peel as it goes in the oven. Plus, if your making individual pizzas, guests can write their names on the parchment paper so you know whose is whose.

Grill Pans or Grill Presses: Looking to prevent an ooey gooey mess from the melted cheese and butter on your grill pan? Consider placing a piece of parchment on the top and bottom of your sandwich and press. Grill marks will still show but the mess will not!

Tortilla Press: Cut 2 pieces of parchment paper to fit inside your tortilla press. Add one pieces on the bottom, add your tortilla ball, add the second piece of parchment on top, and press. This way the parchment will keep the tortilla from sticking to the press. Watch my video, How to Make Homemade Corn Tortillas, here.

Sushi: Don’t have a sushi roller? Use parchment to help securely roll your sushi instead!

Chocolate Dipped Anything: Need a place to transfer those delectable strawberries, pretzels or berries after being dipped in chocolate? Consider parchment paper! Once the chocolate sets, they will easily remove from the parchment paper.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Introducing Vanilla Bean Paste. It May Just Change your Life! | Wednesday’s In the Know

I still remember my first introduction to Nielsen Massey vanilla bean paste. Syrupy, sweet, decadent, indulgent, mesmerizing, breathtaking…all the words that came to mind during my first introduction. Think about the combination of pure vanilla extract, vanilla seeds scraped from inside a vanilla bean and the consistency of thick molasses. Introducing, vanilla bean paste!

Vanilla bean paste can be used part for part as it’s sister vanilla extract, but the added sugar, which gives it a syrupy consistency, is truly incredible. And, because of this added sugar, its also excellent in your morning cup o’ joe. I always have a bottle of paste on hand but although I can use it interchangeably with my vanilla extract, I usually save it for recipes where I can take advantage of the seeds woven throughout. From vanilla bean ice cream, crème brulee, whipping cream, or cream anglaise, the speckle of vanilla seeds scattered throughout is absolutely show-stopping!

However you choose to indulge in vanilla bean paste, I know you won’t be disappointed! In store or online, check out Sur La Table for a great collection of Neilsen Massey extracts, including vanilla bean paste.

For other terrific tips and hundreds of recipes, including several that feature Nielsen Massey Vanilla Bean Paste, like my Salted Vanilla Budino, Berry Shortcake with Lemon Cake and Fresh Whipping Cream, and my Butterscotch Pudding, to name a few, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Back to Basics: Macerating Fruit | Wednesday’s In the Know

Who doesn’t like fresh fruit, especially with their accompanying juices spooned over a scoop of ice cream or tucked in a flaky pie shell? Today, I’m going to shed some light on the simple art of macerating fruit and the reasons behind.

So, what does “Macerating” mean:

Content Provided by Wikepedia

“In food preparation, maceration is softening or breaking into pieces using a liquid.

Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften the food and/or absorb the flavor of the liquid into the food. In the case of fresh fruit, particularly soft fruit such as strawberries and raspberries, they are often just sprinkled with sugar (and sometimes a small amount of salt) then left to sit and release their own juices. This process makes the food more flavorful and easier to chew and digest.”

In its purest form, sugar helps to “break” down the fruit at hand whether berries, peaches or apples for your famous fruit pie. Macerating fruit is also a great quick and easy topping for your sundae, decadent chocolate cake, brownie or really whatever you fancy!

Steps:

1. Add desired fruit to a bowl.
2. Sprinkle with sugar, per recipe, and using a spoon, gently toss. If you’re not using a recipe, start with a few tablespoons, or enough to give the fruit a light dusting on top.
3. Wait for juices to form, and incorporate into recipe at hand or spoon over ice cream for a simple yet sophisticated touch! 
4. Note: you can also macerate with fruit juice, alcohol or vinegar.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

The Ultimate Baking Guide: 5 Steps to Becoming a Better Baker | Wednesday’s In the Know!

With the holidays quickly approaching, you wouldn’t believe the number of questions I get when it comes to baking. To help answer all your sweet (pun intended) culinary questions, I have turned to The Food Network Kitchens for their complete and thorough rundown! With these simple steps, you will be baking like a champ and the talk of your holiday potluck.

Measure Flour the Right Way:

Flour is tricky – pack it too tightly into a measuring cup, and you might end up with more than a recipe intended. The most-accurate way to measure flour is to weigh it in grams — but not all recipes offer ingredients’ optimal weights (or were even developed with weight in mind).

In our Food Network Kitchen, we aerate the flour a little with a fork, spoon it into a measuring cup, and then level it off — many other pros follow this procedure, too. But other recipe writers might prefer a different method, which could alter how you approach their recipes. In cookbooks and magazines, look for advice in the recipe headers, cook’s notes, or index. But when in doubt, go with our method and adjust the amount next time, if necessary. – The Food Network Kitchens

Make Friends with Parchment:

Parchment helps food lift easily off baking sheets and pans, but it’s handy in other ways, too. For instance, sift dry ingredients onto a piece of parchment, lift up the sides, and use it like a funnel to minimize spills as you’re adding ingredients to a mixing bowl. Or, keep pie dough from sticking to your work surface by rolling it out sandwiched between two pieces of parchment (which also make transporting the dough less cumbersome). – The Food Network Kitchens

Give Eggs Some Space:

It’s frustrating to have to fish eggshells out of a mixing bowl filled with ingredients. Minimize the unwanted crunch by cracking eggs into a separate bowl and then adding them to the mix. This will ensure you never ruin your batter with a bad egg, either. ­– The Food Network Kitchens

Warm Ingredients to Room Temperature — Fast: 

Lots of recipes call for room-temperature eggs or butter, but how many of us always forget to pull them out of the fridge early enough? (Answer: all of us.) A couple of tricks will dispel the problem: Place eggs in a bowl of warm water for about 5 minutes to remove the chill, and cut cold butter into super-thin slices, which will help soften it up much more quickly. – The Food Network Kitchens

Get a Lift with Foil:

Before making brownies or bar cookies, line your baking pan with a piece of foil large enough to hang over at least two sides. Grease the foil, add the batter, and bake as you would normally. When your treat is done and cooled, use the foil overhang as handles to easily lift your goodies out of the pan. – The Food Network Kitchens

For other terrific tips and hundreds of recipes, including tons of baked sweets like my Famous Chocolate Chunk Pecan Cookies, Banana Streusel Muffins, Chocolate Pecan Fudge, Brown Sugar Cardamom Cake, and even Espresso Brownies – to name a few –  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!