1) To get the most flavor out of herbs and spices,
store them, tightly sealed, in the coolest, darkest part of the
pantry. And hold on to them for just 6 to 8 months—they lose their
punch if kept longer than that.
2) Kosher salt is granular salt that’s been pressed
together into large, irregularly-shaped flakes. These flakes dissolve
easily and provide plenty of flavor because of the wide surface area
they cover. If a recipe calls for kosher salt and all you have is
table salt, use half the amount called for in the recipe (for example,
for 1 teaspoon kosher salt, use ½ teaspoon table salt). Table salt is
stronger tasting than kosher salt.
3) Extra virgin olive oil is from the first
pressing of olives. Depending on the olives’ variety and ripeness,
color can range from grassy green to golden. Its flavor tends to be
assertive, but that also varies with olive variety and ripeness.
Virgin olive oil is from the second pressing of the olives; it's
usually milder in taste and color than extra virgin oil.
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