Search results for: “recipe”
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…
How to Scale a Fish
Most fish must be scaled before cooking, though often you will find that your fishmonger has done this. Some fish, such as freshwater trout, have small scales that do not need to be removed. A few fish, such as shark, do not have scales at all. ⇓ You may also listen to the instructions by…
Prepare and Poach the Salmon
⇓ You may also listen to the instructions by pressing the play button below INSTRUCTIONS STEP 1: Scale the salmon, then trim the fish. Using the filleting knife, slit between the ribcage bones and flesh. “Use flexible filleting knife with thin blade to separate fillets from central bones.Grip salmon firmly as you cut.” STEP 2:…
Line and Bake Blind the Tartlet Shells
⇓ You may also listen to the instructions by pressing the play button below MATERIALS NEEDED Pastry brush Rolling pin Plain flour Unsalted butter Vanilla essence Egg yolks INSTRUCTIONS STEP 1: Melt a little butter and use to brush the tartlet tins. STEP 2:Lightly flour the work surface. Roll out the dough to a 3 mm (1/8…
A Piquant Vinegar-and-Butter Sauce
A good sauce highlights the qualities of the food it accompanies without disguising its taste. The delicate texture and taste of sauteed chicken is enhanced by a light sauce with just a hint of sharpness to lend vigor to the dish. The sauce prepared here, which pairs well with sauteed chicken, is flavored with red…
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:…