Edith's Cake That Thrilled the French Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to th
in this book but...
grilling tips - get the most from your grill!Cooking fish tips for the best cooked fish in your neighborhood! When grilling, use a wire basket to hold the fish. Fish can be a real pain on the grill grates, because it gets so brittle when done. Firmer fish, such as tuna, salmon, and...
How To Deep Fry A TurkeyDo you have an extra five gallons of peanut oil sitting around the house? Why not use it to deep fry a turkey?
Deep fried turkey is moist and delicious and not at all oily. The skin sears instantly and seals in the natural turkey juices for the...
Kitchen Knives - Why it's Important to Test Drive before Buying!What kind of cooking we do in our kitchen is as individual asthe type of cutlery we choose to buy. If you're out looking toupgrade your kitchen utensils and cutlery, know that as much asyou read about a particular brand or model; it's not the...
The Gentle Art of FryingA stranger approached the Abbey, or so the story goes, and hammered on the old oaken door. As the sound of his knocking reverberated through the interior and died away, footsteps could be heard approaching. The ancient portal creaked open,...
Time Savers for the Kitchen
Save time in the kitchen with these hints.
Rice
Cook more than you need. Rice keeps in the refrigerator for up to a week. You can re-heat it in the microwave for a minute, covered.
Butter
If you need soft butter quickly, microwave it for 5 seconds, turn the stick over and microwave for another 2 to 5 seconds.
Boiled Water
Always use cold water and cover the pot. It will boil faster.
Skin Removal
To remove chicken skin, hold it with a paper towel and pull toward the base of the drumstick or wing.
Defrosting
Always separate the frozen foods so they can be used in the quantities needed. Example, chicken breasts in plastic bags, hamburger in non-stick foil, waxed paper or freezer paper. They can then be put in plastic freezer bags and you can use what you need.
Roasting
Roasting on a rack is best. But if you don't have a rack, you can use two large onions cut in half and placed on a roasting pan. The roast will rest on them and the fat will drain and the onions will add flavor to the meat.
Garlic
Getting off the garlic skin can be tricky. You can microwave the cloves for about 10 seconds and they will slip right off.
Sliding
To stop bowls and cutting boards from moving on the counter put a damp
towel under the board or bowl.
Kitchen Tools
A kitchen scissor can be used to chop green onions, mushrooms, and fresh herbs. You can also use it to cut large lettuce leaves and slice chicken into strips for stir fry; also trim bread for grilled cheese. Make sure it's a sharp pair and use them only for food. Other uses dull the blades.
Tomato Skin
If you need peeled tomatoes, cut them in half and microwave them. Use the high setting for about 3 minutes. The skin will peel away easily.
Freezing Wine
Adding wine to recipes is easy if you freeze any leftover wine in ice cube trays. Then they can be aded to sauces and casseroles.
Grating
Spray a little oil on the grater before you grate cheese and other sticky foods.
Chilling Cheese
Semi-soft cheeses like mozzarella and Monterey Jack can be frozen for five minutes before shredding to prevent the cheese from sticking to itself.
Kitchen Inventory
Check your recipes and be sure you have all the necessary ingredients on hand before you start to cook. You can save a lot of time this way.
About the Author
Gourmet cook with recipe and cooking site. Please visit: www.phyllisrecipes.com www.earlybirdspecials.info www.medicineestore.com www.happypettips.com
