Chef Tip: Save by measuring oils first (before sticky)

Honey, maple syrup, coconut oil - all expensive items that you don't want to waste.  One trick when measuring, is to measure the oils first, then using the same measuring cup (if recipe allows, that is), measure the sticky stuff.  This helps keep the last amounts of honey from being left stuck to the cup, and it also helps pull a little more of the oil out into your recipe (and not down your drain). A spatula, then, has a much easier job as well.

Bon Appetit!

Gluten-free Spices - what to avoid

One of the craziest places to find gluten, is in your spice rack.  Yep.  Processing again.  On site cross contamination, is another issue.  Here are 4 things to watch out for:

1.  Bulk bins: anything in a bulk bin, including spices are at a much higher risk of cross contamination than those packaged at the factory. Gluten can enter the bin from the scops at the grocery store (no one remembers which scoop came from where, let's face it).  Bulk items are usually not as strictly controlled at the factory site, either.

2. Blends - Spice, and Specialty salt/pepper: these often use an anti-coagulation agent that contains gluten.

3. Spices from India: Asafoetida (hing), in particular, is a popular spice that uses wheat flour to dilute/cut the spice. There are a limited number of companies (one for sure) that uses rice flour rather than wheat.  However, though this spice is naturally gluten-free, it is almost always combined w/ wheat.  In Indian restaurants, make sure your dish is not prepared w/ this spice. 

4. Taco Seasoning -many, if not most, contain gluten. 

In any restaurant, make sure they understand the importance of gluten-free spices, and use gluten-free spices. One brand that is widely accepted in the gluten-free community is McCormick brand - the single spices only, not the blends. But always check the labels.

Flour Can Stay in the Air for 36-48 Hours

•Flour connects to everything

•It takes 36 – 48 hours for flour to settle from the air (in other words, flour can stay in the air for nearly 2 days).     

•It can land anywhere on prep surfaces & on any food in any station.

So be careful when you use regular flour when making things for those with gluten/wheat allergies or celiac disease.

Dedicated Dish Clothes

Another place for allergen cross contamination is the dish cloth and dish towel.  Buy new and keep them dedicated to your allergen-free dish washing needs.

Don't Mix Your Hand Lotion into Your Food.

You may have read the title of this tip and said, "Duh!". But think about this another way. You have a habit of putting lotion on your hands after you wash them. Then you proceed to the kitchen and prepare a chicken, or cut vegetables or mix some kind of dough. Many lotions contain gluten or nut oils or soy oils. The lotions gets mixed into food, even in trace amounts, this could cause a problem for someone with those allergies. So if you are cooking for someone with celiac disease, or any allergies (esp. nut, gluten, coconut, or soy...), don't take chances, wear gloves or wash your hands thoroughly and skip the lotion until you are finished cooking.