Q.

We’re picking too many morels to eat right now…

A.

…what should we do with the leftovers? What a delicious problem to have!  We would recommend a) dehydrating them (here’s how) or b) par cooking & freezing them (here’s how). I recommend dehydrating of the two.  Rehydrating dried morels is
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Q.

Can I freeze a cake with a whipped cream center…

A.

…without mixing in gelatin? We don’t regularly freeze pastry here at Marx Foods, but assuming I remember my pastry classes correctly, that’s not a good idea.  It’s likely that the cream will separate (at least partially), damaging its texture and
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Q.

Can you freeze mussels in their shells?

A.

There’s a fair amount of conflicting info on this.  We think you’ll better preserve their quality by freezing the mussel meats out of their shells and generally recommend doing that instead.  They’ll freeze faster, have less contact with air during
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Q.

Are the boars wild in the country or farm raised?

A.

Our wild boar meat is all completely wild – humanely trapped in Texas hill country, then processed in a USDA-inspected facility.  Not only is it lean and delicious, but because they’re invasive (and rather destructive), you’re actually helping the environment
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Q.

Can quahogs shrink after harvest?

A.

I haven’t been able to find any references to quahogs shrinking post harvest, nor is clam harvesting my area of expertise, so I’m not sure. I doubt it’s possible for the shell to shrink, but I could see the quahog
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Q.

What is beurre meuniere?

A.

Beurre meuniere (“miller’s butter” or “miller’s wife’s butter”) is an evolution of beurre noisette (browned butter) – a sauce of browned butter with lemon juice (and often parsley) added.  It’s often served with fish, frog’s legs, or scallops cooked “a
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Q.

How do the new Vermont Maple Syrup Grades work?

A.

…What happened to Fancy & Grade B maple syrups? If you’re used to buying Vermont maple syrup, you’re probably used to seeing things like “Grade A: Fancy” and “Grade B” on the packaging of your favorite brand. Now they’re gone.
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Q.

What’s the best way to thaw frozen pasta?

A.

…is there a special tray I should use?  If so, what’s it called? We’ve never heard of a special tray for thawing pasta.  Though we sell frozen ravioli on the webstore, we haven’t experimented much with freezing & thawing pasta
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Q.

What is Farro?

A.

This is actually a more complicated question than it first appears.  Because the word “farro” in Italian has a vague meaning (often translated as “a kind of wheat”), the term can refer to multiple types of grain, typically heirloom varieties
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Q.

What are gougeres?

A.

Gougeres are cheese puffs (though that name doesn’t do them justice). Imagine the pastry part of cream puffs or eclairs (i.e. no cream and no caramel or chocolate topping) made savory instead of sweet and (typically) flavored with gruyere or
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Q.

What are chizliks? Where can I buy them?

A.

According to wikipedia, chizliks/chislics are a specific dish native to South Dakota rather than a specific cut: cubes of grilled or fried meat on skewers or toothpicks.  It looks like chizliks can be made from beef, lamb, mutton or game
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Q.

Can I buy florist roses & clean them to make them edible?

A.

…I’m hoping to infuse them into water to flavor it and want to save money. We really wouldn’t recommend it.  We’re not experts on how florist roses are grown, but we suspect they’re fed things as well as sprayed with
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Q.

What is the difference between catch weight and net weight?

A.

Basically net weight is exact while catch weight is approximate. Catch Weight refers to an average/approximate weight, typically because the item in question varies in size or there’s some other factor that can make the weight less than precise from
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Q.

How do I use jarred summer truffles in truffle juice with pasta?

A.

The truffle juice will hopefully help infuse the jarred truffles with more flavor than they’d normally have (they really don’t like canning temperatures). But I would have a finishing truffle product on hand (a black truffle oil – all natural
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Q.

What does “blind bake” mean?

A.

“Blind baking” is a pastry chef/baker’s term that refers to baking a pie or tart crust before adding filling. Blind baking is typically done when the filling is cooked separately (for example, cream pies, ganache tarts, or custard tarts) or
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