Sauce

If you’ve made a cherry-infused vodka, cranberry gin, or any other fruit, you can actually easily turn them into a pan sauce! But if there are any pits in your fruit, make sure to take them out before you start cooking.

After you’ve roasted or sauteed any sort of fatty protein like lamb, chicken, or the likes, pour the leftover drippings into a pan. Heat it up with some apple cider or pomegranate juice, and then throw the fruit into the pan. Cook everything for a few minutes so the alcohol flavor cooks off and pour over your meat!

Vegetables

Another good way to use up an infused ingredient is to throw them into the oven with some seasonal vegetables to roast. Make sure to balance whatever ingredient you’re using with spices and herbs.

The post What To Do With Leftover Infusion Ingredients appeared first on falafelandcaviar.com.

Base

Depending on what type of soup you are making, there is going to be different base vegetables to build the soup. Most of them, however, will include garlic or onions, and often carrots and celery. Whatever you use, make sure that they are cooked well before you add any other ingredients, and that you season them with salt as they cook!

Stock

If you’re using stock cubes or store-bought stock, you might want to consider switching to homemade. This will not only cut salt out of your dish, but you can control what goes in it. If you really don’t have time, go to your local butcher and see if they sell stocks there.

Dairy

If you’re adding milk or cream to your soup, make sure that it has been warmed slightly, or it could curdle in the soup. You should also turn off the heat before you put the dairy in, so it’s the last thing to go into the soup.

The post Tricks to Make Your Soups Taste Better appeared first on falafelandcaviar.com.

Sesame Oil

When used in moderation, sesame oil can bring a boring saute to life with Asian flavors. Sesame oil is also great for marinades and for building other sauces, so it’s a great item to keep on hand.

Vinegar

Having a few different types of vinegar in your pantry will provide just the right acidic balance your food needs. Some good vinegar to have are balsamic, sherry, red wine, and rice wine. They each have their own flavors and levels of acidity, and work across many different cuisines.

Salt

Although it seems simple, there are many types of salt, so always have something besides table salt in your pantry. Depending on the size and shape of the crystals, salt can completely change the whole flavor of your meal. The most basic salt you should have is kosher, but any additional kinds are also better to have around.

The post These Pantry Items Are Bursting with Flavor appeared first on falafelandcaviar.com.

Sauce

If you’ve made a cherry-infused vodka, cranberry gin, or any other fruit, you can actually easily turn them into a pan sauce! But if there are any pits in your fruit, make sure to take them out before you start cooking.

After you’ve roasted or sauteed any sort of fatty protein like lamb, chicken, or the likes, pour the leftover drippings into a pan. Heat it up with some apple cider or pomegranate juice, and then throw the fruit into the pan. Cook everything for a few minutes so the alcohol flavor cooks off and pour over your meat!

Vegetables

Another good way to use up an infused ingredient is to throw them into the oven with some seasonal vegetables to roast. Make sure to balance whatever ingredient you’re using with spices and herbs.

The post What To Do With Leftover Infusion Ingredients appeared first on falafelandcaviar.com.

Base

Depending on what type of soup you are making, there is going to be different base vegetables to build the soup. Most of them, however, will include garlic or onions, and often carrots and celery. Whatever you use, make sure that they are cooked well before you add any other ingredients, and that you season them with salt as they cook!

Stock

If you’re using stock cubes or store-bought stock, you might want to consider switching to homemade. This will not only cut salt out of your dish, but you can control what goes in it. If you really don’t have time, go to your local butcher and see if they sell stocks there.

Dairy

If you’re adding milk or cream to your soup, make sure that it has been warmed slightly, or it could curdle in the soup. You should also turn off the heat before you put the dairy in, so it’s the last thing to go into the soup.

The post Tricks to Make Your Soups Taste Better appeared first on falafelandcaviar.com.

Sesame Oil

When used in moderation, sesame oil can bring a boring saute to life with Asian flavors. Sesame oil is also great for marinades and for building other sauces, so it’s a great item to keep on hand.

Vinegar

Having a few different types of vinegar in your pantry will provide just the right acidic balance your food needs. Some good vinegar to have are balsamic, sherry, red wine, and rice wine. They each have their own flavors and levels of acidity, and work across many different cuisines.

Salt

Although it seems simple, there are many types of salt, so always have something besides table salt in your pantry. Depending on the size and shape of the crystals, salt can completely change the whole flavor of your meal. The most basic salt you should have is kosher, but any additional kinds are also better to have around.

The post These Pantry Items Are Bursting with Flavor appeared first on falafelandcaviar.com.