Before I cook a chicken or a duck, I always wash it carefully. First I wet it with cold water and then I scrub it with a handful of coarse kosher or rock salt. Then I rinse it with more water and pat it completely dry, inside and out, with paper towels. My grandmother Dorothy (my father’s mother) called it “koshering” a chicken, although I’m not sure it’s possible to do that after the fact…
I once learned a great way to clean clams. First you fill a bowl with cold water and let the clams soak for about ten minutes. Then drain them, sprinkle them with a handful of coarse salt, and scrub them against themselves, picking them up by the handful and rubbing them together. Do this hard enough to get any and all dirt off, but with a soft enough touch so as not to break the shells. Rinse the clams, soak them in cold water again, and then drain them when the pan is ready for them.
Your body will thank you if you make the upgrade.
IF YOU DON’T HAVE…: Spelt flour (white or whole)
YOU CAN USE…: Equal parts unbleached all-purpose flour OR whole wheat flour
WHY BOTHER…: Although spelt contains gluten, it’s easier to digest than regular wheat flour and is less taxing on the system.
IF YOU DON’T HAVE…: Barley flour
YOU CAN USE…: Equal parts unbleached all-purpose flour OR whole wheat flour
WHY BOTHER…: Barley flour is derived from barley–which contains each of eight essential amino acids. It’s much better than white flour at regulating blood sugar.
IF YOU DON’T HAVE…: Buckwheat flour
YOU CAN USE…: Equal parts unbleached all-purpose flour OR whole wheat flour
WHY BOTHER…: Buckwheat also contains eight essential amino acids and is a bit of a super food–rich in copper, iron, B vitamins, magnesium, phosperous, zinc, and flavonoids. It lowers cholesterol, blood pressure, and glucose levels, is high in fiber, and doesn’t have gluten.
IF YOU DON’T HAVE…: Raw unrefined dark brown sugar
YOU CAN USE…: Dark brown sugar
WHY BOTHER…: Unrefined sugar is made directly from sugarcane and is an unprocessed product and has antioxidants. Normal supermarket brown sugar is actually just white processed sugar with molasses stirred in for color and flavor.
IF YOU DON’T HAVE…: Grade B real Vermont maple syrup
YOU CAN USE…: 3 parts honey plus 1 part water OR 1 cup white sugar for every ¾ cup maple syrup
WHY BOTHER…: Low on the glycemic index, a great source of manganese and zinc, maple syrup is one of North America’s great ingredients. It’s always in my kitchen.
IF YOU DON’T HAVE…: Light agave nectar
YOU CAN USE…: Equal parts brown rice syrup OR 3 parts honey plus 1 part water
WHY BOTHER…: Agave is super low on the glycemic index and has lots of minerals including potassium, magnesium, iron, and calcium.
IF YOU DON’T HAVE…: Soy milk, rice milk, almond milk, hemp milk
YOU CAN USE…: Cow’s milk
WHY BOTHER…: Alternative milks have a variety of health benefits–especially for the lactose intolerant. Rice milk, almond milk, and hemp milk specifically are full of nutrients and are easy to digest.
IF YOU DON’T HAVE…: Turkey, duck, and/or tempeh bacon
YOU CAN USE…: Pork bacon
WHY BOTHER…: If you aren’t into animals of the four-legged variety, but still adore the taste and smell of bacon, it’s great to have another option. D’Artagnan duck bacon is out of this world.
IF YOU DON’T HAVE…: Vegenaise
YOU CAN USE…: Hellmann’s mayonnaise
WHY BOTHER…: Vegenaise is one of my favorite things on the planet–you would never know it’s not real mayonnaise and you are forgoing all of the cholesterol. I’m not vegan, but I prefer it over mayonnaise every day of the week.