Tag: Practical Tips
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…
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…
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:…
Poach Egg Recipe
SERVES: 1PREP TIME: 5 minCOOK TIME: 5 minREADY TIME: 10 minCALORIES: 143 Kcal ⇓ You may also listen to the recipe by pressing the play button below. INGREDIENTS 1 egg 1.5 lt water impotenciastop.pt INSTRUCTIONS 1 Have a 7-10 cm (3-4 inch) frypan full of rapidly simmering water. 2 Break each egg into a cup…
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”…
How to Make Guacamole Sauce
Serves: 8 MATERIALS NEEDED 1 avocado peeled, stoned and mashed 1 tablespoon fresh lime or lemon juice 1 ½ tablespoons Salsa (see above) 1 ripe tomato, skinned and chopped 2 tablespoons finely chopped onion 2 tablespoons chopped fresh coriander 1 garlic clove, finely chopped Pepper INSTRUCTIONS STEP 1: Mix together all ingredients in a bowl. STEP…
How to Make Salsa Sauce
Serve: 4-6 MATERIALS NEEDED 6 small ripe tomatoes, skinned and finely chopped 1-2 chilli peppers, cored, deseeded and finely chopped, or to taste 2 tablespoons finely chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons fresh lime or lemon juice 2 teaspoons wine vinegar 1/8 teaspoon salt (optional) Pepper, to taste INSTRUCTIONS STEP 1: Place all…