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.

How do you prep & sear foie gras?

A.

Selecting Foie Gras The foie grade you select is important as different grades are suited to different applications: Grade A foie is the best choice for searing because it’s firmer, larger, and better looking. Grade B can also be used
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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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Q.

What is onion brulee?

A.

Onion brulee (brulé) translates to “burnt onion”. Charred onions are sometimes used as a natural colorant by chefs looking to darken soups, stocks (beef or veal stock), or sauces.  Chefs typically roast bones (often with tomato paste – caramelizing its
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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 the function of lean ground meat in the clearmeat for consomme?

A.

The lean ground meat traditionally added to clearmeat mixtures for consomme is used to fortify the flavor of the stock. Typically chefs use the same species of meat as the stock – i.e. ground chicken with chicken stock, veal with
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Q.

What is irradiation? Why do it to food?

A.

Irradiation is exposing something to radiation.  It’s sometimes used as a preservative method for certain foods to sterilize them, prevent agricultural parasites (insects, spores, etc), inhibit growth (ripening/sprouting) post harvest, etc. The first patents for irradiating food were actually issued
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