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Salt & Pepper Weekly News
Real home cooking meets chef cuisine!
November 6, 2009
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Culinary Tips of the Week
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Brian Reeve, home cook
Perfect hard boiled eggs--Say goodbye to green or
gray yokes. Put eggs in a sauce pan and
cover them with cold water. Bring to a
boil over high heat. As soon as you see
a rolling boil, remove the pot from the heat, and cover it with a lid. Let the eggs rest for 10 to 12 minutes. Rinse them under cold water, pat dry with a towel, peel and
enjoy.
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Chef "Tee" Terrell Danley, restaurant owner/culinary instructor
Knife brands--Newlyweds Jo and Danny from Damascus, Maryland, ask "what knife brand is the best?"
Answer--Buying knives is like buying shoes. Whatever fits best. Don't worry about the brand or price. What matters most is how the knife feels. Look for knives that aren't too heavy or light but feel balanced in your hand.
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 Chef Lauren Von Der Pool, vegan/raw food cuisine expert
Wheatgrass--This grass is a rich nutritional food
that contains large amounts of chlorophyll which helps the blood carry oxygen
to cells and tissues in the body. One
pound of fresh wheatgrass is equal in nutritional value to 25 pounds of fresh
vegetables. The suggested juice amount
is a three-ounce shot glass. The flavor
is very intense, so you may prefer to add it in powder form to a smoothie. Wheatgrass is available at most farmer's
markets and health food stores. You can
also order it in smoothies at Java Juice and Robeks
Learn more about Chef Pool and her exotic vegan and raw food cuisine at vonderpoolgourmet.com.
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Do you have a culinary question or tip to share?
Email your questions and tips along with your city and state to drakeel@drakeelenterprises.com. We will do our best to publish as many as possible.
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