Urbnspice Tips and Techniques

HOW TO MAKE PAN ROASTED GARLIC PUREE

The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years. However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste. I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them. As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method: one, there is no waste, and two; you end up with a delicious bonus – garlic oil. Let’s get started.

Freezing Roasted Garlic Puree in silicone | urbnspice.com — Puree of Roasted Garlic in silicone trays ready for the freezer

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How to Make Aquafaba Meringues

By Denise Pare-Watson

Aquafaba is a unique bonus ingredient that not too many people know about. I call it a bonus ingredient because it is something that most people discard like the heel from a head of celery or the skin of a cooking onion (both of which I keep and freeze and use in making soup stock). Aquafaba is the liquid from a can of chickpeas, or beans or peas. It is used as an egg substitute, and can be added to baking; for example: made into meringues. Aquafaba can be whipped exactly like egg whites and can be used to make products where a meringue is called for such as amaretti cookies or lemon meringue pie. In this post, I will teach you How to Make Aquafaba Meringues.

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Aquafaba meringues plated

People react in disbelief when I explain to them the meringues are made from a liquid from a can of chickpeas. After a taste test, they admit that they are really good and they cannot tell the difference between the aquafaba and an egg white meringue.

I always try to build my recipe/product repertoire for dietary restrictions, and aquafaba has been on my ‘to try list’ as an egg-free option. I found the aquafaba meringues somewhat more tender but as indicated, there is little difference in taste from meringues made from egg whites….

How to Chiffonade

By Denise Pare-Watson

UrbnSpice Tips and Techniques Series

Chiffonade is a knife skill that is easy to learn. This post will show you How to Chiffonade using leafy tender greens, such as mint, basil, lettuce leaves, kale and similar greens.

Chiffonade is a simple technique of stacking leaves; rolling the leaves into a tight (often referred to as cigar shaped) cylinder, and then cutting very fine ‘slices’ of the rolled up leaves. With a sharp knife, you can quickly create fine shreds of leafy greens such as kale to add to soups, or basil or mint to add as a garnish to salads or drinks, or piles of shredded iceberg lettuce packed into a loaded sandwich.

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Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Original content here is published under these license terms:		X

License Type:	Commercial

License Abstract:	You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.