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Choosing Mail Order Gourmet Meat Cuts
Buying meat is one of the finest delicacies left in gourmet food. There are so many cuts, tastes, and styles of preparation, filets, and seasoning to delight and tingle all senses. Saving money on gourmet meat can be easy, just follow the few basic...
Christmas Recipes: Main Dishes. No.11 of 12 - Glazed Pork with Fig Stuffing
Christmas recipe serves: 6
calories per serving: 480
preparationj time: 30 minutes
cooking time: 2 hours
not suitable for freezing
Christmas recipe ingredients:
loin of pork, boned with skin scored, 1.4 kg (3 lb)
salt and pepper...
Cooking Roast Prime Rib on the Grill
Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone...
Determining if a wine is spoiled
How to spot a bad wine
When a waiter brings the bottle of wine to the table and offers
you the cork, do you sniff it? What do you do with that splash
of wine he pours into your glass? Why doesn't he just deliver
the wine you ordered, place...
Do you ever Search for Quick recipes?
In the quest for more time, searching for quick recipes online can be a big help. Cutting time out of cooking will free up time for other things. But, can you find easy gourmet recipes or quick crock pot recipes? The answer is yes. Many websites...
Helen's Fantastic Fishcake Recipe
Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish cakes
Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into the skins and then turn the potatoes every 20 mins or so. They will take about 1 hour and...
Helen's Homemade Sheperds Pie
Helen's Homemade Sheperds Pie - Serves 4 Shepherd's pie (or 'cottage pie' it should more properly be called - real 'shepherds pie' is made with lamb!) is one of the all-time favorite 'comfort' foods. On a cold winter's night, nothing is as welcome...
Maple Flavored Smoked Turkey
-----------------------------------BRINE----------------------------------- 1/2 c Salt 1 ts Celery salt 1/3 c Sugar brown 1 c White wine 1/2 ts Maple flavoring 1 tb Pepper 1 ts Onion powder 3 c Water Place turkey in brine for 8 to 12 hours....
New York Style Cheesecake Recipe
New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area. New York style...
Using Safe Food Handling Practices
Did you know that the turkey you thawed on the kitchen counter,
instead of in the fridge, could now contain bacteria levels high
enough to harm human life, even though you can't see, smell, or
taste it?
There's nothing better than a home...
Varieties of Gourmet Olives
The history of olives and olive oil can be traced back to at the
least biblical times. When the waters of the great flood
subsided and Noah sent forth a dove it was an olive leaf she
returned carrying in her mouth. It is known that as long as...
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Cooking Tip
You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.
Sound Familiar? Well here's a simple cooking tip to help get you started:
1. Abbreviations for Measuring
Tsp. = teaspoon
Tbsp. = tablespoon, which equals 3 teaspoons
C = cup.
Cooking Tip:
Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon.
Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need.
Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly.
2. Common Ingredients
Make sure you know what you need.
Cooking Tips:
Baking powder and baking soda are not the same.
Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat.
When trying something new, buy ONE. You can always go back for more if it turns out well.
3. Common Terminology
Bake:
Dry heat in the oven. Set oven control to the desired temperature while you're preparing the dish to be baked. Once the light that says it's heating turns off, the oven is at the proper temperature. Then put in the food--for best results, center it in the oven.
Boil:
Heat a liquid until it bubbles. The faster the bubbles rise and the more bubbles you get, the hotter the liquid. Some recipes call for a gentle boil--barely bubbling--or a rolling boil--just short of boiling over. Watch so it doesn't boil over.
Braise:
A moist cooking method using a little liquid that
barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.
Broil:
Turn the oven to its highest setting. Put the food on broiler pan--a 2 piece pan that allows the grease to drain away from the food. In an electric oven on the broil setting only the upper element heats, and you can regulate how fast the food cooks by how close to the element you place it. Watch your cooking time--it's easy to overcook food in the broiler.
Brown:
Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce.
Fold:
A gentle mixing method that moves the spoon down to the bottom of the bowl and then sweeps up, folding what was on the bottom up over the top. This is used to mix delicate ingredients such as whipped cream or beaten egg whites. These ingredients just had air whipped into them, so you don't want to reverse that process by mixing too vigorously.
Simmer:
Heat to just the start of a boil and keep it at that point for as long as the recipe requires. The recipe will usually call for either constant stirring or stirring at certain intervals.
Now you are ready to do the shopping and prepare that recipe that you've always wanted to try!
Happy cooking..
About the Author
Ronald Yip
Please visit my website at: http://www.recipeslovers.com
Visit Internet's Unique Market Place for Info Products at:
http://www.alphasoft.cc/links/recipes.php
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