A fresh egg will feel heavy and sink to the bottom of a bowl of water, lying on its long side. A less fresh egg will stand on end in the bowl of water. A bad egg will float. When in doubt, use your eyes and your nose; a rotten egg is pretty hard to miss. One side note: older eggs are actually better for soufflés than farm-fresh.
It seems a little counterintuitive, as mold is essential to cheese, but if you see mold on your cheese (fuzzy, green, lichen-looking stuff—not the blue veins in your Gorgonzola), it’s gone bad. It also should not feel slimy or oily. And while some cheeses start out smelly, if a normally non-smelly cheese, like provolone or mozzarella, starts stinking up the fridge, it’s probably time to let it go.
You can use both. The white bulb part toward the root has a deeper, more oniony flavor. The dark green part is milder but adds nice color. (Don’t forget: you eat with your eyes first.) With a leek (it looks like a scallion but much larger), you will only use the white part. The green ends are bitter.
Smash it against a cutting board using the flat side of a large chef’s knife and the heel of your hand. Don’t be shy. Give it a good whack. Then slide or peel the papery skin off and smash again before mincing.
By Kathryn Williams
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.