Here is a short list of some tips I learned after going to a Susie Fishbein demonstration a while back:
1) Peeled chick peas = smooth chumus. It doesnt take long to go through a can of chick peas and pinch off the out layer. It’s worth the effort.
2) There are NO shortcuts on garlic. No one wants to admit this but garlic is always best when fresh. Don’t use frozen or canned garlic. it’s just not the same.
3) Different peppers give different flavors on the tongue. Not all peppers are peppers. And depending on the effect you want to have on your taster, change your pepper.
4) Tahini is NOT tahina.
5) Everything in your kitchen should have its place. Make sure you keep things in their place – so you don’t have to go looking for something when you need it.
6) “Cook to your eye”. Use common sense when cooking. Recipes are not always meant to be exact. Use your head when you cook.
7) Don’t deep fry in olive oil. uch.
You have to “need” a gadget more than 3 times a year in order to own it. This is Susie’s rule for knowing when to buy something for the kitchen. For example, if you deep fry food only for Purim, there is no need to own a deep fryer. But if you deep fry a few times a year – it’s probably cost sensible to own it.
For Susie, when she does buy a gadget, she buys one for milchig, fleishig, parve for the year and another milchig, fleishig, parve – for Pesach. (makes 6 of every gadget).
