Author: TheChef
How to Prepare Preserved Lemons and Limes
Lemons or limes preserved in salt develop a rich, mellow flavor. Preserved lemons have a silken texture and a very distinctive flavor. They are an indispensable ingredient in Moroccan cooking and are widely used as a flavoring by many of the leading chefs. Preserved lemons give a mellow flavor to Mediterranean dishes. PREP TIME: 10…
Methods to Prepare Vegetables
You may also listen to the recipe by pressing the play button below: Mashing Mashing or puréeing is a great way to serve a variety of vegetables including potatoes, parsnip, pumpkin and celeriac. Food processors are often used to puree vegetables, although mashing potatoes in the food processor gives them a starchy, gluey texture, so…
How to Cook Different Noodle Types
You may also listen to the recipe by pressing the play button below: Fresh Rice Noodles Dried Rice Noodles Dried Egg Noodles Fresh Egg Noodles Hokkien Noodles Udon Noodles (Fresh and Dried) Cellophane Noodles Soba Noodles Ramen Noodles Somen Noodles Shanghai Noodles Fresh Rice Noodles: Fresh rice noodles come in a variety of widths and…
How to Peel Tomatoes, Peaches, Apricots and Other Fruits With Thin Skins
Although they have thin edible skins, which are also full of nutrients, it is standard practice in the kitchen to peel off the skins of these fruits when a recipe asks for it. Blanching is required to slip off the skin easily. The removal of skins is necessary for a fine delicate end product. A…
Verjus
Verjuice, verjus or verjus molasses, as it may be called, is the vinegar made from juice of unripe grapes as well as of red ones. Other unripened fruit such as apples, pears and plums have also been used to produce verjus דף. Verjus in French means ‘green juice’. Almost every wine-producing region in France and…
Tapas Recipe with Almonds, Olives and Cheese
These three simple ingredients are lightly flavored to create a delicious Spanish tapas medley that’s perfect for a casual starter or nibbles to serve with drinks before dinner. SERVES: 6-8PREP TIME: 15 minCOOK TIME: 5 minREADY TIME: 20 minCALORIES: 478 /servingCUISINE: Mediterranean ⇓ You may also listen to the recipe by pressing the play button…
Bay Leaves
Taken from the bay shrub or tree, these are widely used to flavor slow-cooked recipes like stocks, soups and stews. They are also added to marinades, threaded on to kebab skewers, thrown on the barbecue to invigorate the smoky flavor, or used for decoration. One or two young bay leaves, infused with milk or cream…
Bouquet Garni
A collection of herbs that classically includes parsley, thyme and bay; although other herbs like rosemary and marjoram can be added, different regions vary the combination of herbs. Bouquet garni is available dried, tied in muslin bundles or in “teabag-like” sachets. Fresh bouquet garni can be tied together with string for easy removal from the…
Chervil
This delicate gentle herb with its lacy leaves, tastes rather like a mild parsley and needs to be used generously to impart sufficient flavor. Widely used in French cooking, it works well in herb butters and with eggs and cheese. NUTRITION FACTS Amount per 100 grams of dried chervil Calories 237 kcal (12%)Protein 23.2 g…
Nutrients in Yogurt and Delicious Recipes to Prepare With It
This live product (pasteurized milk combined with two beneficial bacteria) is perhaps most associated with the Middle Eastern countries, where it is used extensively in cooking. A thick variety of it, Greek yogurt, has a creamy consistency. It is strained to remove most of its whey. Yogurt is used as a marinade, a dip and…