Category: Cooking 101
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…
Nutrients in Melons and Other Things to Know About Them
This fruit comes in many different sizes, shapes and colors – cantaloupe, charentais, galia, honeydew, ogen, orange- and green-fleshed varieties, and the wonderful pink watermelon. How to Serve Melons Melons can be eaten as a starter, sometimes accompanied by wafer-thin prosciutto or cured meats. Melons and watermelons are often served as dessert fruit on their…
Boning Chicken Breasts for Elegant Suprémes
Chicken breasts that have been skinned, boned and halved are known in culinary parlance as supremes. Rapidly sauteed and coated with a vinegar-and-butter sauce or with a delicate wine-and-almond sauce, as in the recipe, supremes are perfect for a luncheon or light supper. Each supreme makes an elegant single serving. To prepare the meat, start…
Equal Portions and How to Obtain Them
The quick and economical method for cutting up poultry shown on the previous pages produces both meaty serving portions and large pieces that serve as a basis for a stock. Professional chefs who want to use as much of the bird as possible for serving portions cut it up by the slightly different technique demonstrated…
A Waste-free Way of Disjointing
Poultry pieces purchased from a butcher or supermarket are sometimes poorly trimmed and, pound for pound, are usually more expensive than a whole bird. By learning how to cut up poultry at home, you can save money and also provide neater looking, more appetizing portions. There is a bonus, too, in the giblets that come…
Vegetable Garnishes that Goes Well With Poultry Flavors
Some garnishes—a sprinkling of raw parsley, for example—are mere visual embellishments; others, such as the separately cooked vegetable garnishes that surround a roast, are arranged on the platter as edible decorations. In poultry cooking, however, garnish vegetables can be much more than merely decorative. By adding them to the bird while it cooks, you invite…
How to Select, Store, Boil, Fry, Scramble and Poach Eggs
Eggs can be the most simple and the most difficult of foods to cook. When you understand a few basic properties of the humble egg, the mystery of cooking the perfect egg unravels. ⇓ You may also listen to the instructions by pressing the play button below How to Select and Store Eggs STEP 1:…
How to Make Vegetable Stock
Use this recipe (vegetable stock) only as a rough guide. Improvise with the vegetables of your choice. Whenever I boil artichokes I use the cooking liquid as the basis for a vegetable broth. And as a rule I add a tiny amount of olive oil to give the broth body, and I never use salt.…
Homemade Easy Chicken Stock
Making a good chicken stock (chicken broth) is not difficult butt is time consuming. The extra effort of making home-made stock is priceless. Stock can be frozen and having some stored away in the freezer yields itself to great options in the kitchen. In this page we will explain the delicious and easy “chicken stock”…