Swap a Semi-Homemade Dessert Bar for a Formal Homemade Creation | Tuesday’s Tip of the Day!

It’s ok, no one will remember 2 minutes from now that your delicious bite size brownies, peppermint bark, cookies and eclairs weren’t homemade. They won’t even remember that they were served with minimal fan-fair and rigmarole. Your party should be about great company, conversation and delectable bites (and sips!). Bite size creations are easy to serve only requiring a few cake stands or platters and can be plated earlier leaving you more time to mix and mingle. And for those guests that are nagging you to bring something, have them bring a batch of their favorite holiday treats to share with all. And yes, if you must, make a few treats beforehand like my Peppermint Bark, Peanut Butterfinger or Chocolate Pecan Fudge all that can be made a few days in advance.

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, for dozens of videos 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!

Juicing Limes: Getting the Most Juice for your Buck | Tuesday’s Tip of the Day!

Let’s face it, limes aren’t cheap and some of them are so darn dry inside. We try our best to select the juiciest limes at the store, roll them on our cutting boards once home to get even more, slice into them with anticipation and only a few teaspoons of fresh juice suffice. Either limes are naturally yielding less juice than their past ancestors or I’m shopping at the wrong store. Today, I share a great tip a Chef friend, Anthony, taught me. Try this at home and you’ll be thanking me later!

Instead of slicing across the equator, slice off both “cheeks”, the curved area on either side of the lime. As it turns out, most of the juice lives on the outer surface closer to the peel; The area that’s hard to target when using a conventional handheld lime juicer.

Juice the cheeks with your fingers then cut the center core in half juicing to your best ability. At this point, you can also put them in a handheld lime or lemon juicer and squeeze with all your might! 

Now that you have the most juice for your buck, how will you incorporate them you’re your weekly menu rotation? 

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, for dozens of videos 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!

Using a Mandolin 101 | Tuesday’s Tip of the Day!

Mandolin’s are a chef’s best friend as they can create razor sharp pristine accurate slices or juliennes with minimal effort. However their ‘amazingness,’ they can be really dangerous as their razor sharp edge can slice your finger without you even knowing it. Yes, it’s that sharp! Follow along for a few tips on safely using a mandolin for those show-stopping knife cuts.

1.     Place a damp towel on your cutting board and use that as a point or anchor from which you can rest one edge of the mandolin. This way, it won’t slide around your cutting board as your slice on top.

2.     Make sure you have the blade or julienne attachment, depending on what you are using, correctly attached and the desired thickness locked and loaded. You may need to try a few slices to make sure it’s exactly the right thickness.

3.     Holding the top of the mandolin in one hand, the other end being secured by the wet towel on the cutting board, carefully use the mandolin edge as your rail to slide up and down from. This way, you are pushing the protein forward into the mandolin edge (think of the edge as a “wall”) while going up and down across the blade. If you simply slide the item up and down the middle of the mandolin, it can easily slip forward or backward right from under your fingertips.

4.     Also, consider using the guard, usually included in your mandolin kit, to push the item up and down remove your fingertips from the equation all together. One other option, is looking for knife protective gloves which give you a nice layer of protection between the mandolin and fingertips.

Now that you are ready to put your mandolin to use, and make a swoon-worthy meal for your family and friends, I hope the above eases any anxiety and keeps your fingers in tip top shape!

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, for dozens of videos 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!

Everyday Knife Essentials: Stocking your Knife Block! | Tuesday’s Tip of the Day!

One of my all-time favorite topics, go figure, has to do with one of my favorite tools in the kitchen, knives! Today I share the essential 3 knives plus 1 tool that every home cook, chef, and ‘wanna-a-be’ should have in their knife block.  In addition to my top 4 essentials, I have also provided a list of “nice to haves” that are great add-ons to your knife block once the essentials have been accounted for.

The Essentials:

·      Chef Knife: Your workhorse! Your chef knife, on average, is around 7 – 9 inches in length and will no doubt, become the most used knife in your kitchen. From chopping herbs to slicing onions and carving, this one will be your go-to!

·      Pairing Knife: around 4 inches in length, your pairing knife is ideally used for smaller tasks, like topping strawberries or trimming the tail ends off veggies.

·      Serrated Knife: Perfect for slicing tomatoes, grapes, or bread, the blade’s “teeth” grip onto waxy or stubborn surfaces and gently work their way through the tough exterior. If you try slicing bread with a chef knife, well, try and let me know how that goes! All joking aside, set yourself for success and use the right tool for the job.

·      Honing Steel: Ok, this isn’t a knife, but rather helps to realign your blade after continuous use. Unlike a knife sharpener, a honing steel re-aligns the blade’s edge making it function at full capacity. Just make sure you know how to use your steel before starting or you can easily scratch or chip your knife. A knife sharpener, which actually removes a minute layer of metal, should only be done a few times a year where your honing steel can be used daily.

Nice to Haves:

·      Petty or Utility Knife: Just a little longer than your pairing knife, this is great for cutting lemons, limes and other smaller items where a chef knife may be too large and a pairing, too small.

·      Santoku Knife: The divots on the side of the knife, make cutting starching items, like potatoes, a synch as they don’t stick to the side of the blade. Genius, right?

·      Shorter Serrated Knife: Great for halving those smaller tomatoes, grapes and even small baguettes!

·      Slicer: Not pictured, but carving your thanksgiving turkey to whole roasted chicken, and even slicing melon in half, the long blade of your slicer will cut across large items and roasts with ease and grace.

At the end of the day, the one tip I want to leave you with, is to not only set yourself for success by having the right tools to succeed, but using the right one for the job at hand. Cheers to many delicious meals around The Table Together!

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, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Sincerely,

Tiffany Lewis

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

The "Right" Way to Juice a Lemon | Tuesday’s Tip of the Day!

If you have one of those fancy lemon juicers, pictured above, there is a 50/50 chance you are using it right. Seems pretty straight forward, but there is only one way you will ensure every single drop of juice will surface. Follow these steps, and you’ll be well on your way to a fresh pitcher of freshly squeezed lemon for your next batch of lemonade.

1.     Cut your lemon in half across the center diameter.

2.     Place one half lemon upside down, yes, it’s counter intuitive, in the hollow of the lemon juicer.

3.     Over a small bowl, pitcher, or whatever you want to juice into, press the handles together and watch as the juicer literally pushes the lemon inside out, while catching the seeds, yielding the freshest lemon juice possible.

For other terrific tips and hundreds of recipes, including several with fresh lemon juice like my Freshly Squeezed mint lemonade, 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, for dozens of videos 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!

How to Segment an Orange, Including a YouTube Tutorial | Tuesday’s Tip of the Day!

Ever wonder how your favorite restaurant-style salads create those swoon-worthy orange segments on top? Today I direct you to my YouTube Channel, The Table Together with Tiffany Lewis, for a step-by-step tutorial on segmenting oranges like a pro! Next time it’s your turn to make the salad, adorn them with a few juicy orange segments and watch the oohs and ahhs to follow. How easy they are to make can be our secret!

For other terrific tips and hundreds of recipes, including some delectable salads perfect for adorning with orange segments, 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, for dozens of videos 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!

How to Make Cauliflower Steaks, Including a YouTube Tutorial! | Tuesday’s Tip of the Day!

If you’re anything like me, you like to be in the know, current on trends and if possible, even ahead of them. Cauliflower steaks are one of those things that may have been trending for a while, but they are so delicious, and a synch to make with massive show-stopping appeal, I encourage you to give then a try.

1.     Trim away any bulky leaves, limbs and a thin layer of the stem end.

2.     Standing the cauliflower upright on a cutting board, stem end secured on the cutting board, cut all the way across starting from one side working your way to the other. The edges will crumble and you may think you aren’t doing it right, but the center pieces will resemble snowflakes, or as we call them in the culinary world, cauliflower steaks.

3.     Using a pastry brush dipped in olive oil, lightly brush both sides of each steak, finish with salt and pepper and roast in a pre-heated 425ºF oven, flipping halfway through, until golden brown on both sides. 

For my YouTube step-by-step tutorial, visit my YouTube channel The Table Together with Tiffany Lewis or CLICK HERE for a direct link.

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, for dozens of videos 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!

Knowing When to Sharpen your Knives | Tuesday's Tip of the Day!

Photo: The Grover's Photography

They always say, a dull knife is an unsafe knife. I couldn’t agree more! Countless injuries occur from a dull knife slipping off a product and making contact with your fingers laying adjacent. The worst part, is that this is totally preventable. Sharpen your knives, knowing when and how often to sharpen them, and your fingertips can stay bandage free!

How often should I sharpen my knife?

The general rule of thumb when it comes to sharpening your knives is based on how many times a week you use them. If you use your knife 3 times a week, then generally speaking, they should be sharpened 3 times a year! This goes for each knife that is used. Your chef knife, your workhorse, will most likely be the most used knife in your kitchen and therefore should be sharpened the most.

How do I know when to sharpen my knife?

I like to sharpen my knife right before I know that I will be using it a lot. For example, if I were sharpening my knife 3 times a year, this schedule might make the most sense: right before Easter, summer and Thanksgiving. Another way to tell is by holding a piece of paper in your hand in the air. The knife should slice right through the paper from the top down with ease and graze.

Where to sharpen your knives!

You can buy hand held sharpeners at your local cooking store, like Sur La Table, but I always recommend taking them into a knife-smith or cooking store and having them do it for you. If you don’t know what you are doing, or using a German knife sharpener for a Japanese style knife, for example, you can easily damage your knife. Most cooking stores charge $5 per knife and offer specials around the holidays. This is worth checking out.

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, for dozens of videos 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!

Adding Flour to Your Mixer Minus the Dust Storm | Tuesday’s Tip of the Day!

The family calls for chocolate chip cookies so you set out to make a batch. You carefully cream the butter and sugars, add the eggs, one at a time scraping down the sides in between, quickly incorporate the vanilla extract and prepare yourself for the addition of dry ingredients. You search for your Kitchen Aid stand mixer shield but its dusty, MIA or simply, one more thing to clean. You go in minus the shield and end up with a dust storm and cleanup after all. Sound familiar?

For a simple fix, place a clean kitchen towel over the top of the mixture and drape over the exposed sides of the bowl. Turn the mixer on low and rest assured, flour will stay contained in the bowl at hand. Voila, easy as that!

For other terrific tips and hundreds of recipes, including dozens incorporating flour like my Ultimate Chocolate Chunk Pecan Cookies, 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, for dozens of videos 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!

Delectable Brownies: 6 Common Mishaps to Avoid when Baking Brownies | Tuesday’s Tip of the Day!

Is there anything better than a delicious fudgy brownie that sticks to your fingers and teeth alike? Messier the better, in my sweet humble opinion. Regardless of whether you enjoy the crusty corner or gooey center (obviously, the center is where it’s at folks), I’ve turned to bon appetit for their 6 common mistakes to avoid when baking brownies. – Content Provided by bon appetit

1. Using Any Old Recipe:

The recipe you use matters, and here's why: Most people fall into two brownie-related categories: Those who prefer cake-like brownies, and those who want them on the fudgier side. To make the brownies of your dreams, you've got to first know which type of brownie you prefer. If you're into cakey brownies, go for a recipe that is reminiscent of, well, cake: For example, if your instructions include creaming together butter and sugar, says senior associate food editor Alison Roman, you're probably going to be making a cake-like brownie. Which is great, if you're into that. If you prefer fudgy brownies, says associate food editor Claire Saffitz, look for a recipe that has a higher chocolate and butter-to-dry ingredient ratio. 

2. Baking with Poor-Quality Chocolate:

Brownies don't require a lot of ingredients—so the ones you use should be really great. Instead of purchasing ubiquitous "baking chocolate," says Saffitz, just grab chocolate that you'd want to eat on its own. Go for the good stuff—this isn't the time for cutting corners or making due with an inferior product. And what about cocoa powder? While you can use it, the test kitchen warns against doing so casually—its flour-like properties make for a cakey batter which, although super chocolatey, is drier than the dense, gooey brownies many people aim for. Since we're talking chocolate, it's time to lose the miniature chips: They contain stabilizers, Saffitz explains, which don't melt well, and also add things into your batter that just don't need to be there. Instead, use bar chocolate and chop it into big chunks; it'll melt slowly, making rich, ultra-chocolatey brownies. Senior food editor Dawn Perry likes to use a mix of dark chocolate (around 72%) and semisweet.

3. Scorching the Chocolate and Scrambling the Eggs:

Yes, you're going to need to melt your chocolate. But don't combine screaming-hot-just-melted Guittard to your eggs, butter and sugar—it'll cook and scramble the eggs, not to mention potentially burn the chocolate. Speaking of temperature, make sure to bring the rest of your ingredients to room temperature before combining. Does it take a little planning to remove those eggs and butter from the fridge an hour in advance? Sure, but they'll combine much better than when chilly, yielding a smoother, creamier batter. Here's a cheat: If you forgot to take your eggs out of the fridge before beginning, stick them in warm (NOT hot!) water for about 15 minutes.

4. Going Overboard with the Add-Ins:

We've all seen brownies with intricate flavor combinations, but honestly, are you ever craving a chocolate-chipotle-raspberry-lime brownie? Pick one "extra" flavor or add-in, like chocolate, cream cheese, or nuts, and stick with it. The point here, explains Saffitz, is to enhance the chocolate's flavor—not mask it. That said, according to Perry, "No one is going to mind if you fold in some Reese's peanut butter cups."

5. Under-baking the brownies:

Under-baking makes for gooey, melty brownies, right? Wrong! Under-baking your pan of brownies means you'll be eating, well, under-baked brownies. Always follow your recipe's baking time (toothpick test doesn't work here!) and bake your brownies until they're done. The right texture is all in the right recipe; it's not about the cooking time. To make sure you don't overbake your brownies, it's worthwhile investing in a clear Pyrex pan—that way, you can keep an eye on how things are looking. What size and shape should you use? The test kitchen overwhelmingly recommends an 8X8 straight-sided square pan. It's all about the crispy corners. Besides, says Perry, "There is just something magical about that square pan of brownies."

6. Digging in Too Soon:

Restrain yourself! The brownies will continue to set as they cool down, as well as develop flavor. Plus, they slice and come out of the pan much easier when properly cooled. But, if presentation doesn't matter and your appetite can't wait, then go for it!

For other terrific tips and hundreds of recipes, including my delightfully delectable espresso brownies, 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, for dozens of videos 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!

Hasselback Potatoes: This Sexy Spud's Play-By-Play | Tuesday's Tip of the Day

Melissa's Produce Fingerling Potatoes | Photo: Tiffany Lewis

Hasselback potatoes are all the rage right now! Show-stopping, jaw-dropping, spectacular “how the heck do you do that” kind of rage. The best part, although so sophisticated to the eye, is that they are easy to make and just require a few tools and steps before the oohh’s and aahh’s set in. And, if you find that your giving yourself high fives–because if anyone else was there they would be the receiving end of your excitement–I don’t blame you one bit! Now, come join me on this hasselback bandwagon and let’s get cook’n! 

Where does the name hasselback come from? Although football legend Matt Hasselbeck may enjoy potatoes, the credit goes to the “Swedes — and the chefs at Restaurant Hasselbacken, in particular — for the invention of this particular style of potato. They also sometimes go under the name Accordion Potatoes or (my favorite) Pillbug Potatoes. Whatever you call it, the result is the same: a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.” - TheKitchn

Definition: First of all, I should make one note…hasselback potatoes are easy to make but require a little time and patience. In summary, and in its’ simplest purest form, hasselback potatoes are sliced across the entire potato from one end to the other without your knife cutting all the way through the bottom of the potato. So, when you hold up the potato, it stretches like an accordion which is why some people call this style of potato an accordion potato. Simple enough, right?

What you need:

Fingerling Potato Medley, Melissa's Produce | Photo: Tiffany Lewis

• Potatoes: Yukon are my favorite, but russet, red potatoes and my personal favorite, Melissa’s Produce Fingerling Potato Medley, will all work just as well. The fingerling will take longer to prep as they are smaller and have to be done one at a time, but they are so darn cute you may just want to take the time!

Fingerling Potato Medley, Melissa's Produce | Photo: Tiffany Lewis

• Chopsticks! There are a few things that will make this easier and they involve taking an extra set of chopsticks on your next sushi takeout order. That’s right, chopsticks! Chopsticks are just thick enough that they will act as an aid when slicing your potatoes. If you think about it, chopsticks are the perfect–cheap–option for stopping your knife blade from cutting all the way through the potato and severing it in half.
• Sharp Knife: This part is important as you want to cut through your potato in smooth strokes creating even width slices across. A dull knife is not only an unsafe knife, it can make it hard to cut through…remember, this potato isn’t cooked yet.
• Patience: This may take a while, especially if you are doing the fingerlings, so pour yourself a glass of wine, tea, coffee or beverage of choice, crank the tunes and enjoy the process.

The Spud Play-by-Play:

1.     Scrub your spuds with a potato scrubber.

2.     Starting with one potato at a time, line up your chopsticks like guardrails, on either side of the potato.

3.     Taking a sharp knife, start at one end and cut all the way across the diameter of the potato stopping when the knife hits the chopsticks. Repeat these steps, spacing ¼-inch to ½-inch apart.

4.     Repeat this process with all potatoes.

5.     Line a baking sheet with parchment paper and place potatoes on top.

6.     Generously drizzle oil across each potato opening the cracks to ensure oil is coating inside the slits too! Season with salt, pepper and herbs or spices of choice if using.

7.     Place in preheated 425ºF oven and roast until crispy and “done.”

8.     Remove, allow to cool and sit back as the praise comes flowing in!

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, for dozens of videos 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

Separating Egg Whites: Back to Basics | Tuesday’s Tip of the Day!

Today, we head into our test kitchen as I showcase a few tips on easily separating eggs. One of them even uses an empty water bottle. Yes, you heard correctly! Who knew separating eggs could be so fun! Before we get started, let’s set the foundation for first, cracking your eggs:

Where should I crack my egg:

·      Always crack your egg on a flat surface, like your countertop, and not on the edge of the bowl. Cracking your egg on the rim of the bowl can easily break and shatter the shell making it hard to “fish out” of the eggs in the bowl below.

I see chefs cracking their eggs in one hand, how do I do that?

·      Practice my friends, lots of practice!

How do I get a shell shard out of my eggs?

·      Use a clean spoon or your clean finger to remove the shell. Sometimes even a fork works! Whatever you do, don’t use the egg’s shell to remove the shard as the shell could be contaminated. Where do you think the shell sat after it came from the chicken? Just saying!

How should I store my eggs:

·      In the carton they came in or in your refrigerator’s provided egg tray. The best option is keeping them in the carton they came in as eggs quickly take on neighboring flavors and the carton helps to act as a shield and buffer.

Alright, enough of that. Let’s get crack’n…pun absolutely intended! Here are a few of the best methods for quickly and efficiently separating your eggs! I encourage you to try them all, after all, breakfast for dinner is so in vogue right now! 

Using your Hands:

What you will need:

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

·      Counter space: Clean!

·      Clean Hands: Don’t use fragrant soap as the aroma can impart flavor into your eggs.

Steps:

1.     Clean and dry hands.

2.     Crack eggs, one at a time, on a flat surface.

3.     Transfer entire egg, yolk and white, into the palm of one hand and teeter back and forth between both hands allowing the whites to seep through your fingers into the bowl designated for whites below. Be gentle or you could break the yolk.

4.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands to follow.

Shell to Shell:

What you will need:

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

·      Counter space: Clean!

Steps:

1.     Working with one egg at a time, gently crack the egg on a flat surface, like your countertop.

2.     Gently teeter the egg back and forth between both shells, allowing the egg white to fall in the bowl designated for whites below.

3.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands and counter to follow.

Using an Egg Separator:

What you need:

·      Egg separator, like the one pictured above from OXO ($5.00 at Sur La Table).

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

Steps:

1.     Place the egg separator over the bowl designated for egg whites.

2.     Working with one egg at a time, crack an egg into the separator. Watch as the whites quickly seep through the spacing along the edges leaving the yolk intact. 

3.     Transfer the yolk to the bowl designated for yolks, and repeat this process.

4.     Repeat with the remaining eggs, composting the shells and thoroughly washing your hands and counter to follow.

Using a Plastic Water Bottle:

What you need:

·      1 clean and empty plastic water bottle with the cap removed.

·      1 plate

·      3 bowls: 1 for egg whites, 1 for yolks and 1 for discarding empty shells.

Steps:

·      Starting with one egg, crack an egg on to the plate below, ensuring the yolk is still intact. Note: As you get the hang of it, you can do several eggs at one time.

·      Using your empty water bottle, squeeze the sides of the bottle and gently place the mouth-tip over the yolk. Slowly release the pressure from squeezing the sides of the bottle and watch as the release of pressure works as a vacuum sucking up the yolk into the bottle and leaving the whites behind.

·      Release the yolk from the bottle by gently squeezing the sides of the bottle into the bowl reserved for yolks.

·      Repeat this process, “vacuuming” more than one yolk at a time as you get more comfortable.

For other terrific tips and hundreds of recipes, including numerous recipes featuring eggs like my chocolate soufflé, 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, for dozens of videos 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!

Cookie Conundrums: Troubleshooting Your Favorite Cookie Recipes for the Ultimate Outcome! | Tuesday’s Tip of the Day!

Your given a recipe for your co-worker’s husband’s great grandmother’s chocolate chip cookie and you can’t wait to try them. You get home, precisely follow the recipe, portion, bake and patiently wait. 10 minutes later, you go in for the big reveal only to find they aren’t what you thought. Whether too cakey, flat, crispy or just plain not to your preference, they come in short. Before you toss the recipe – heck, grandma worked hard for that –  consider giving it another shot, but this time, with a few measured and precise modifications that even Bill Nye The Science Guy would be proud of! Here to help us reach that perfect cooking by answering all of our burning (hopefully figuratively and not literally) questions are our good friends at Betty Crocker.

Problem: My Cookies Are Too Tough

Why?

·      Overworked the dough (especially likely with cutouts).

·      Added too much flour.

·      Used flour with too high of a protein content (e.g. bread flour).

·      Didn't use enough fat or sugar in the dough.

Fix It

·      Use a light touch; work with dough as little as possible once flour is added to avoid having the dough stiffen up as it is worked.

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Try substituting pastry flour for the all-purpose flour. Pastry flour has less protein, so it develops less gluten when worked.

·      Start by adding ¼ cup extra sugar or butter to the dough. Sugar and fat are the ingredients that make a cookie tender.

Problem: My Cookies Are Hard and Dry

Why?

·      Added too much flour.

·      Stored cookies improperly.

·      Overbaked the cookies.

·      Needed more fat or sugar.

Fix It

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Store cookies in an airtight container; freeze them for long-term storage.

·      Check oven temperature accuracy or bake a few minutes less.

·      Start by adding ¼ cup extra sugar or butter to the dough. Sugar and fat are the ingredients that make a cookie tender.

Problem: My Cookies Are Too Pale

Why?

·      Used an insulated cookie sheet.

·      Baked at low oven temperature.

·      Under-baked the cookies.

·       Needed more sugar.    

Fix it

·      Use a heavy dull-aluminum cookie sheet. It allows heat to melt the sugar and brown the cookie.

·      Increase temperature by 25 degrees. Extra heat helps cookies brown.

·      Bake a couple of minutes longer.

·      Start by adding ¼ cup extra sugar to the dough. Sugar is a key ingredient for browning cookies.

Problem: My Cookies Are Too Crusty

Why?

·      Added too much sugar.

·      Overbaked the cookies.

·       Used a dark cookie sheet.

Fix it

·      Cut back sugar by ¼ cup or use brown sugar (which has more moisture) as a substitute.

·      Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

·      Use a heavy dull-aluminum pan.

Problem: My Cookies/Bars Are Too Gummy

Why?

·      Added too much liquid/moisture.

·      Under-baked the cookies/bars.

·      Used too small a pan.

Fix it

·      Decrease egg amount (use yolk instead of whole egg or use 1 less egg) or add some flour.

·      Bake a couple of minutes longer. Cookies are done when the edges are firm. Bar cookies typically are done when a toothpick inserted into the center of the pan comes out clean.

·      Make sure you're using the pan size called for in the recipe. A smaller pan will make the batter too thick for the designated baking time.

Problem: My Cookies Are Too Dark

Why?

·      Used a dark pan.

·      Added too much sugar.

·      Overbaked the cookies

Fix it

·      Use a heavy dull-aluminum pan.

·      Cut back by about ¼ cup sugar to prevent overbrowning.

·      Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

Problem: My Cookies/Bars Are Too Crumbly

Why?

·      Added too much flour.

·      Dough needs more fat.

·      Didn't let cookies cool long enough.

 Fix it

·      Cut back by ¼ cup flour to start.

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Add 2 to 4 tablespoons more fat to the dough. Fat makes cookies tender.

·      Be patient and let bars cool completely before cutting, or cool cookies a couple of minutes longer.

Problem: My Cookies Are Too Flat

Why?

·      Added too much fat or sugar.

·      Used all butter.

·      Baked at a low oven temperature.

·      Used room temperature/soft dough

·      Used a warm pan.

Fix it

·      Use half butter and half shortening, or reduce sugar amount. Butter and sugar make cookies spread.

·      Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees.

·      Chill dough before using.

·      Place dough on cooled, clean pans to prevent early spread of cookies.

Problem: My Cookies Brown Unevenly

Why?

·      Made cookies with random, inconsistent sizes or thicknesses.

·      Baked cookies in an oven with inaccurate oven temperatures.

 Fix it

·      Use a cookie scoop to help make sure all cookies are the same size. Make sure cut-out cookies are the same thickness.

·      Check oven temperature accuracy with an oven thermometer.

Problem: My Cookies Always Burn

Why?

·      Overbaked the cookies.

·      Used a dark pan.

·      Added too much sugar.

Fix it

·      Check oven temperature accuracy, bake a few minutes less, or reduce temperature by 25 degrees.

·      Use a heavy dull-aluminum pan.

·      Reduce sugar amount to prevent overbrowning.

Problem: My Cookies Are Stuck to the Pan

Why?

·      Forgot to grease/line 

·      the cookie sheet or pan.

·      The cookies are delicate and contain a lot of sugar.

Fix It

·      Lightly grease cookie sheet or line with parchment paper.

·      Line pans for bars with lightly greased or non-stick aluminum foil.

Problem: My Cookies Are Too Stiff

Why?

·      Added too much flour.

·      Baked dough immediately after it had removed from the refrigerator/freezer.

Fix It

·      Cut back by ¼ cup flour to start.

·      Spoon flour into a measuring cup, rather than scooping the cup directly into the flour canister. Scooping compacts the flour, which means you end up with too much.

·      Bring the dough to room temperature before baking.

For other terrific tips and hundreds of recipes, including dozens of cookie recipes like my brown butter gingersnap cookie, salted oatmeal coconut chocolate chip, espresso chocolate chip, thyme cornmeal cookies, and of course my ultimate chocolate chip cookie recipe, 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, for dozens of videos 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!

Homemade Edible Gifting: Quick and Easy Recommendations for Giving the Gift of Food this Holiday Season | Tuesday’s Tip of the Day!

This holiday season, consider giving the gift of food! Whether homemade fudge, caramel sauce, candied nuts, or peppermint bark neatly nestled in my favorite weck canning jars, giving the gift of a homemade creation is one way to make a memorable impression.

Follow these steps to get started:

1)    Make your selection! Determine what you would like to make and try a test run. There is nothing worse than making your treats, packaging them and realizing they aren’t shelf stable, for example. This is your chance to make sure that your edible gift, truly will make a positive impression.

2)    Canning Jars: Select and purchase the appropriate size canning jar for creation – i.e. a wider canning jar for peppermint bark and fudge, and a slender jar for caramel sauce. It’s also important when considering the size of jar, to commit to filling it to the top. Make sure you know exactly how much fudge, for example, is needed to fill that jar before committing to its size. Kitchen stores, like Sur La Table, offer a great selection of canning jars while Amazon offers an even extended variety.

3)    Label: Determine how you want to label your creations. Whether using a traditional label maker, hanging gift cards tied around the top, or chalk board stickers, make sure they work with the canning jar at hand.

4)    Shop: Figure out exactly how many batches of treats you need to make to fill the chosen mason jars, make your shopping list, and head to the store!

5)    Time to Get Baking! Once you have made your sweets, make sure they are at room temperature before securing the lid. Regardless of what you have made, be mindful of where and how you store and transport your gifts. 

For other terrific tips and hundreds of recipes, including several for gifting, like my Chocolate Pecan Fudge, Foolproof Caramel Sauce, Spiced Nuts, and Peppermint Bark, 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, for dozens of videos 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!

Holiday Baking 101: How to Create a Parchment Overhang | Tuesday’s Tip of the Day!

Come that time of year where stockings are hung, trees are adorned with ornaments and carolers are singing songs of holiday cheer and yule tidings, it’s time to dust off our favorite hand-me-down recipes for Grandma’s fudge and peanut brittle. Today, I am going to show you a super simple way to make your holiday bars and candies that much more rewarding with minimal waste and cleanup.

Step one:

Using baking spray, like Pam Baking Spray, line the bottom and sides of your square or rectangular baking dish. Make sure you reach the corners as well! The baking spray will act as “glue” to hold your parchment in place.

Step two:

Using a pencil, trace the width of your baking dish while allowing a 2-inch portion hanging over the side. This is what you will hold on to when you neatly and gently lift the bars from the baking dish. Using scissors, trim the parchment paper making sure it fits perfectly width wise in the pan without any layover, bunching or creases on the side.  If there are creases on the side, the bars will take on that shape as the batter seeps between them using the crease as a mold during the baking process. 

Step three:

Repeat this step going the other way creating, also allowing a 2-inch overhang on either side. Now, both pieces of parchment paper should be overlapping on the bottom and reaching over on all sides.  If the parchment paper keeps rolling inside the pan, turn the parchment paper upside down as sometimes, depending on how the parchment paper was stored or rolled in the container, it naturally wants to keep rolling. In this case, I lay the parchment the opposite way it naturally wants to roll, think turning it inside out against the natural roll from the container it came in. 

Step four:

Add your batter and using an offset spatula, spoon or rubber spatula, smooth the top into an even layer. If the parchment paper keeps folding into the middle, hopefully you caught this under step three, make a crease at the overhang in the hopes the heavy crease will weigh down the sides helping to secure them where they belong.

Step five:

Bake or “set” according to recipe directions.

Step six:

If baking, allow the treats to “set” for 15 minutes before lifting. If you lift to early, and before the baked goods have had a chance to “set”,  they could break or crumble. When ready to lift, take hold of two opposing side’s handles and carefully lift. Transfer to a cutting board and allow to fully cool before cutting into desired size bars. 

For other terrific tips and hundreds of recipes, including numerous utilizing parchment overhang, like my Chocolate Pecan Fudge, Peanut Butterfinger Fudge, or even my Salted Chocolate Chip Cookie Bars,  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, for dozens of videos, including a tutorial on making the most delicious – and easiest – fudge ever, 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!

Knife Skills, Including a Bonus YouTube Video | Tuesday’s Tip of the Day!

Any guesses on the one skill every chef and home cook should have? That’s right, knife skills! They don’t have to be fussy but they do have to be ergonomically appropriate (so your hands, wrists and shoulders don’t get tired from all that prep work), efficient (so you get through each task quickly and with minimal effort yet maximum results), and safe (so you keep the first aid kit untouched)!

To show you exactly how to hold, slice and dice, I have posted a really informative video on my YouTube cooking channel, The Table Together with Tiffany Lewis! So go ahead, cruise on over to my cooking channel and learn a few things. If nothing else, it’s a great way to impress your dinner guests!

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, for dozens of videos 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!

Smaller the Item, Higher the Temp | Tuesday’s Tip of the Day!

Take it from Sullivan St. Bakery in New York City; Smaller the item, higher the temperature! Bake your mini bite size cookies at 500ºF for 4 minutes, of course depending on the cookie, and you may just find yourself coming back for seconds and thirds.

For other terrific tips and hundreds of recipes, including Oatmeal, Espresso Chocolate Chip, Brown Butter Gingersnap Cookies and dozens of others, 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, for dozens of videos 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!

Baking 101! Tips for Baking at your Best | Tuesday’s Tip of the Day!

They say you can tell a lot about someone simply by whether they prefer to cook or bake. I couldn’t agree more! Bakers tend to be very precise, punctual, organized, patient, type A personality, and like following a plan step by step. Cooks are artistic, enjoy freestyling, going with the flow and prefer to give something a shot before following the instructions. We know both types, don’t we? So, which one are you? Regardless of where you stand, I am here to help take your baking to the next level.

Room Temperature Ingredients:
Ingredients combine better and more evenly when at room temperature. Because of this, make sure your butter and eggs are at room temperature before adding to the mix. To expedite this process, cut your butter into thin slices so they soften faster. Place your whole eggs, still in the shell, in a bowl of room temperature water for 10 – 15 minutes to help take the chill off. If the water gets too cold, refill with fresh room temperature water.

Proper Measuring:
Dry Ingredients should be measured in dry measuring cups, and wet (liquid) ingredients in wet. What’s the difference? Wet measuring cups have a lip for liquid to easily pour out. Dry ingredients, like flour, have a flat top with no lip on indentation on top.  Make sure you read the directions or any notes in your recipes on how ingredients are measured. For example, does the brown sugar say “firmly packed” or does the flour say “1 cup sifted flour” or “1 cup packed flour?” Those details matter and will absolutely make a difference in the overall outcome.

Measuring Flour:

There are many ways to measure flour, but the most common way is lightly sifting flour with a fork before scooping with a separate scoop into your dry measuring cup. Then, using the flat side of your knife, gently tap down on top and the sides helping to “settle” and fill any pockets. Using the same knife, skim off the top removing any excess flour.

Measuring “Packed” Brown Sugar:
Recipes usually ask for “packed” brown sugar. To do this, use a separate scoop to scoop brown sugar into your measuring cup (make sure it’s a dry measuring cup). While doing this, make sure there are no lumps. If there are, pinch them with your fingers. Once your measuring cup is full, press down with your hand until the brown sugar is packed and flat on top. Use a knife to skim off any excess brown sugar from the top if needed.

Adding Eggs:

Before adding all the eggs to your wet ingredients, add them to a separate bowl so you can see and remove shells if needed. Then, with a fork, gently whisk the eggs to just break the yolks. You don’t want to aerate the eggs, you just want to break the yolks so they incorporate easier in the mixer or bowl.  

Adding dry to wet ingredients:
I like to add all my dry ingredients (usually flour, baking soda or powder and salt) to the wet ingredients in one addition. This way, you prevent the potential of overmixing your ingredients as you wait for each addition to incorporate. If you worry about the flour making a dust storm, cover the bowl or mixer with a clean unused shower cap or a clean kitchen towel.

Adding nuts, chocolate chips or any other last additions:

At this point, your dough is probably pretty thick, depending on what you are making of course! If you try folding in these last minute add on’s at the end, it may be hard to evenly distribute them throughout. If using a stand mixer, I like to turn it on for 2 – 4 seconds just so it turns a few times doing the heavy lifting for me. Use your best judgment here so you don’t break your machine, or spatula!

Parchment Overhang:

If making bars, like brownies, 7-layer bars or even fudge, consider using a parchment overhang to help lift the bars out of the pan. This will also help to protect your pan from slicing directly inside – which can scratch your pan and ruin your knife – and makes cleanup so much easier! To do this, simply trace the width of your pan. Cut a piece of parchment paper to fit across the inside width and up the sides with 2-inches of overhang on either side. Repeat going the other direction so the overhang is on all sides of the pan. When the bars have finished baking and had time to rest, simply use the overhang to lift the bars out of the pan straight to your cutting board, platter and mouth!

For other terrific tips and hundreds of recipes, including hundreds of sweets like my All American Pie, Chocolate Chip Cookies, Thyme Cornmeal Cookies, Lemon Shortbread Icing Cookies, Brown Butter Gingersnap Cookies, Gluten-Free Peanut Butter Cookies, Pumpkin Chocolate Chip Cookies, and Peanut Butterfinger Fudge, 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, for dozens of videos 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!

Cutting Multiple Cherry Tomatoes at One Time (Including a Bonus YouTube Video) | Tuesday’s Tip of the Day!

I still remember when I first learned how to cut multiple cherry tomatoes in one swift slice of the knife…

 I was scheduled to teach a knife skills class at Sur La Table, but first, our culinary director asked for me to audit her class so I could ensure my techniques were consistent with that of the class curriculum. As the instructor passed around a small handful of cherry tomatoes to each of us, she told us to pick up our bench scrapers – one of my favorite kitchen tools meant to scrape things off your cutting board without using your knife. I did as I was told wondering what trick she had up her sleeve. Sure enough she had a good one for us! She asked us to put the bench scraper gently on top of the tomatoes so that it was laying flat. Then, she said, “now is the tricky part.” We took our chef knives, however I sometimes think a serrated knife works better because the teeth grab onto the waxy tomato, and in one swift motion, cut from right to left under the bench scraper. The bench scraper, as it turns out, held the cherry tomatoes in place and her light pressure on top secured them from rolling around the counter top. Absolute GENIUS I tell you!

So, naturally, I just had to make a YouTube video about it which is live and ready for you to take your tomato mastering skills to the next level. If nothing else, it’s extremely impressive and will save you tons of time! And if your wondering, yes this trick can also be used for grapes! Don’t have a bench scraper? Not to worry! A to-go container lid or two like plates nestling the tomatoes in the middle will also work.

For other terrific tips and hundreds of recipes, including several that feature tomatoes, 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, for dozens of videos 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!

Removing Corn from the Cob (Plus a Bonus YouTube Video) | Tuesday’s Tip of the Day!

Before you opt for frozen corn kernels, in peak corn season especially, let me take the fear and question out of cutting your own straight from the cob! And, to make this process even easier, I encourage you to check out my “Removing Corn Kernels” YouTube Video on my channel The Table Together with Tiffany Lewis.

Step 1: Husk and Prepare

• Over your compost bin or damp paper towels, remove the husk and threads from each ear of corn. The damp paper towel catches the threads and makes cleanup a synch!

Step 2: Prepare

• Line a baking sheet with a damp paper towel neatly folded in the middle. Using a serrated knife, stand the corn on the damp towel and working form the top down, cut away the kernels. Go just deep enough to remove the entire kernel but not so deep where you get the tough “root.” The baking sheet catches the kernels from making a mess of your work station, the damp towel keeps the corn from slipping as you cut, and the the teeth of the serrated knife grip onto each corn kernel keeping the knife from slipping.

Step 3: Enjoy!          

• Enjoy your fresh corn kernels as desired! Note: If you are interested in grilled corn kernels, it’s best you grill the entire ear of corn then allow to cool before slicing.

For other terrific tips and hundreds of recipes, including several that feature corn like Corn Casserole, Cornbread, Sweet Corn Soup, and Cheesy Grit Soufflés 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, for dozens of videos 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!