Category: Ingredients
Maltose
Maltose or malt syrup is a molasses-like substance which is made by fermenting barley or a similar grain. So how do you make maltose syrup at home? It is not that hard actually. It just needs some time to prepare. Maltose is a thick, sweet syrup that is made from cereal grains of barley. It…
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…
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…
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…
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…
How to Make Pasta, Flavoring and Shaping Pasta and Pairing Sauces with Pasta
Want to know how to make home-made pasta? In this post you will find everything you need to prepare your own batch of fresh pasta, how to pair it with different sauces. You will also learn how to color them using different ingredients, different pasta varieties to choose from and great tips to cook a…
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…
Things to Know About Peaches and Nectarines
Peaches and nectarines are among the most delicious summer fruits. Nectarines are at their peak between June and September. Peaches need plenty of sun to ripen them and grow in France, Spain and Italy. There are yellow-, pink- and white-fleshed varieties, with velvety skin. Nectarines are smooth-skinned, with all the luscious flavor of peaches. They…