Timo, Author at The Noil Kitchen


Pastry Scraper

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Pastry Scraper Scooping Diced Vegetables and Transferring to Pan

Along with a good cutting board a pastry scraper is one of the most used tools in my kitchen. It’s great for scooping diced and sliced vegetables from Read more

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The Noil Quiz # 3

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Ready for Noil quiz # 3? 5 questions


What is this?

Cathy O'hagain

Persimmon, low in calories, fats, and contains many kinds of phytonutrients, flavonoids, and antioxidants, such as catechins (known to have antibiotic and anti-inflammatory properties, and for protecting small blood vessels from bleeding) as well as gallocatechins and betulinic acid, a tumor inhibitor.

What is this?

Nutmeg is a slightly sweet delicate spice that is widely used in cuisines around the world. The tree is also highly valued because of the essential oils derived from the tree and leaves, and nutmeg butter is also a popular derivative food that packs a healthy punch. The essential oils from nutmeg extract are highly beneficial to health and are frequently used in alternative and herbal medicine.

What is this?

Cathy O'hagain

Carrots

What is this?

Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. (http://theepicentre.com/spice/cardamom/)

What is this?

Ancho chiles are a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. The pepper is the dried version of is the poblano pepper. To be specific, it's the dried version of the ripe version of the poblano pepper. In other words, the chiles we know as poblano peppers are fresh chiles that are harvested before ripening, which is why they're green. It's what your basic chile Relleno is made with. But when allowed to ripen, poblanos turn red and develop additional sweetness, which in turn balances out their already mild heat. Thus anchors are red while poblanos are green. Incidentally, the word anchor translates to "wide" in English, while poblano refers to the state of Puebla in central Mexico where the peppers are supposed to originate. (https://www.thespruce.com/)

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