Monthly Archives: June 2011

Ingredient: Rose water

Rose water is the distilled essence of rose petals. In Lebanese and other Middle Eastern cuisines, it is used to scent syrups, pastries, confections, ice creams, and puddings. Rose water has varying degrees of strength, so use it sparingly and …

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Technique: How to hull a strawberry

To hull a strawberry, the goal is to take as little of the luscious flesh away as possible. If you cut straight across the top of the berry, you lose the shoulders, which ideally are farm-stand red and juicy and …

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