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"Culinary Content"

Wednesday, April 26, 2006. Welcome to 'Culinary Content'. We are pleased to have you join us and truly hope you enjoy the culinary articles and recipes we offer on this site. Is composed of quality culinary article and recipe content that has been prepared and published by syndicated author Janice Faulk Duplantis. (See the list below for currently available articles.). Janice and her husband, Joseph, maintain a website which focuses on Easy Gourmet and French/Cajun Cuisine. Please visit Bedrock Press.

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"Culinary Content" | culinarycontent.blogspot.com Reviews

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Wednesday, April 26, 2006. Welcome to 'Culinary Content'. We are pleased to have you join us and truly hope you enjoy the culinary articles and recipes we offer on this site. Is composed of quality culinary article and recipe content that has been prepared and published by syndicated author Janice Faulk Duplantis. (See the list below for currently available articles.). Janice and her husband, Joseph, maintain a website which focuses on Easy Gourmet and French/Cajun Cuisine. Please visit Bedrock Press.

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"Culinary Content" | culinarycontent.blogspot.com Reviews

https://culinarycontent.blogspot.com

Wednesday, April 26, 2006. Welcome to 'Culinary Content'. We are pleased to have you join us and truly hope you enjoy the culinary articles and recipes we offer on this site. Is composed of quality culinary article and recipe content that has been prepared and published by syndicated author Janice Faulk Duplantis. (See the list below for currently available articles.). Janice and her husband, Joseph, maintain a website which focuses on Easy Gourmet and French/Cajun Cuisine. Please visit Bedrock Press.

INTERNAL PAGES

culinarycontent.blogspot.com

1

"Culinary Content": Preparing Food in a Slow Cooker

http://culinarycontent.blogspot.com/2006/02/preparing-food-in-slow-cooker.html

Saturday, February 11, 2006. Preparing Food in a Slow Cooker. It is important to follow the recommended cooking times and to keep the cover on the slow cooker during the cooking process to maintain the cooking temperature. Vegetables will cook slower than meat and poultry in a slow cooker, so they should be placed in first at the bottom and around the sides, then the meat should be added. If the recipe calls for liquid (such as broth, water or barbecue sauce), add it as the last ingredient. Do not prehea...

2

"Culinary Content": How to Make Pumpkin Puree

http://culinarycontent.blogspot.com/2006/02/how-to-make-pumpkin-puree.html

Monday, February 06, 2006. How to Make Pumpkin Puree. Each year, eighty percent of the pumpkins grown in the USA are harvested in October. Commercially canned puree is probably the most familiar edible form of this popular autumn produce, however the mild, slightly sweet flesh of fresh pumpkin makes an excellent dish when baked, boiled, sauteed, steamed or microwaved. The pumpkin seeds, as well, may be toasted to create a marvelously tasty and healthy snack. Selecting and Storing Fresh Pumpkins. The foll...

3

"Culinary Content": Turkey the Old Fashioned Way

http://culinarycontent.blogspot.com/2006/02/turkey-old-fashioned-way.html

Monday, February 06, 2006. Turkey the Old Fashioned Way. There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled.to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way oven roasted. Basic Technique for Roasting a Turkey. 4 A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the...

4

"Culinary Content": How to Select and Care for Kitchen Knives

http://culinarycontent.blogspot.com/2006/02/how-to-select-and-care-for-kitchen.html

Saturday, February 04, 2006. How to Select and Care for Kitchen Knives. MOST COMMONLY USED KITCHEN KNIVES. A boning knife is used for boning raw meat or poultry. It has a very narrow blade and is generally 5 to 6 inches in length. Some blades are stiff and some are flexible. A stiff boning knife is good for boning meat, while a flexible boning knife is preferred for poultry. This cleaver is distinct from the Chinese cleaver, which cannot be used for cutting bone. A paring knife has a short, 2- to 3-inch ...

5

"Culinary Content": How to Choose the Proper Cooking Oil

http://culinarycontent.blogspot.com/2006/02/how-to-choose-proper-cooking-oil.html

Saturday, February 04, 2006. How to Choose the Proper Cooking Oil. While cooking oils are pure fat, they are not created equal. All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. It is the concentration of hydrogen that determines how they are categorized. Without getting too technical, the following information will hopefully provide a basic understanding of fats. Understanding the Difference between Refined and Unrefined Cooking Oils. Made from the germ of the co...

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"Culinary Content"

Wednesday, April 26, 2006. Welcome to 'Culinary Content'. We are pleased to have you join us and truly hope you enjoy the culinary articles and recipes we offer on this site. Is composed of quality culinary article and recipe content that has been prepared and published by syndicated author Janice Faulk Duplantis. (See the list below for currently available articles.). Janice and her husband, Joseph, maintain a website which focuses on Easy Gourmet and French/Cajun Cuisine. Please visit Bedrock Press.

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