- Do not store your olive oil in a clear container. It breaks down faster that way. Find a dark bottle for storage.
- Pair your salad dressing to your salad. Not every dressing should be offered with one salad…they just don’t go!
- When using a head lettuce, massage the dressing into the leaves, otherwise you will just get the outside coated leaving nothing for the middle section.
- When you have a recipe with very few ingredients, use only the best!
- Pine nuts go rancid quickly. Who knew?
- Always salt your greens before beginning to build your salad.
- When building a salad, you should not throw greens in a bowl and add toppings. You want to get some of each ingredient into every bite.
Next, Chef Johnny Iuzzini (who is definitely not hard on the eyes), created two delicious desserts including a Pineapple-Polenta Cake with a Pineapple-Spice Sauce and a Chocolate Pudding with Devils Food Cake, Soft Cream and Candied Rose Petals. I have never eaten rose petals before, but they were quite tasty! Here are a few tips from Johnny:
- When making a cake, use cold butter and room temperature eggs
- Mayo can be used as an ingredient to keep the cake moist due to it’s oil content
- Mix a powder (like flour) with a granular (like sugar)
- To ensure your pudding doesn’t get a “skin”, cover immediately with plastic wrap and refrigerate.
I truly enjoyed the cooking demo. Check out your local Macy’s to see if the Culinary Council is coming to a store near you and don’t miss any of the action by following the Culinary Council on Twitter, too!