the-cooking-basics.blogspot.com
COOKING BASICS: Hot salt frying
http://the-cooking-basics.blogspot.com/2009/01/hot-salt-frying.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Thursday, January 8, 2009. Is a cooking basic. Technique used by street-side food vendors in China. Coarse sea salt is placed in a large wok and heated to a high temperature. Dry food items, such as eggs in shell, are buried in the hot salt and occasionally turned with a spatula. This technique is also seen in India, where street vendors sell shelled peanuts or popcorn cooked in salt heated in an iron wok. Cooking with Friends Blog.
the-cooking-basics.blogspot.com
COOKING BASICS: Baking
http://the-cooking-basics.blogspot.com/2009/01/baking.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Thursday, January 8, 2009. Many domestic ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food; and one for broiling or grilling, heating mainly by radiation. Meat may be baked, but is more often roasted, a similar process, using higher temperatures and shorter cooking times. Cooking with Friends Blog. HOW TO FILLET A FISH. HOW TO COOK BEEF. HOW TO COOK PASTA. OUR FOOD RECIPES LIST.
the-cooking-basics.blogspot.com
COOKING BASICS: Basic ingredients
http://the-cooking-basics.blogspot.com/2009/01/basic-ingredients.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Thursday, January 8, 2009. Basic ingredients for cooking basics. Maize - Rice - Wheat (Bread, Noodles). Cooking fats and oils. Butter - Canola oil - Coconut oil - Corn oil - Flaxseed oil - Lard - Margarine - Olive oil - Palm oil - Peanut oil - Rapeseed oil - Sesame oil - Soybean oil - Sunflower oil - Tallow. Buttermilk - Cheese - Cream - Milk - Yogurt. Apples - Cherries - Pears. Beef - Fish - Mutton - Poultry - Pork. HOW TO FILLET A FISH.
the-cooking-basics.blogspot.com
COOKING BASICS: Deep frying
http://the-cooking-basics.blogspot.com/2009/01/deep-frying.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Thursday, January 8, 2009. Is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly. Cooking with Friends Blog. HOW TO FILLET A FISH.
the-cooking-basics.blogspot.com
COOKING BASICS: Braising
http://the-cooking-basics.blogspot.com/2009/01/braising.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Thursday, January 8, 2009. From the French “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. Fork tender. Often the cooking liquid is finished to create a sauce or gravy. Braised pork spare ribs with preserved mustard greens. Cooking with Friends Blog.
the-cooking-basics.blogspot.com
COOKING BASICS: Tips for using Skewers
http://the-cooking-basics.blogspot.com/2009/03/tips-for-using-skewers.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Saturday, March 14, 2009. Tips for using Skewers. Tips for using Skewers. Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking. If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones. To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer. Cooking with Friends Blog.
the-cooking-basics.blogspot.com
COOKING BASICS: How To Fillet a Fish
http://the-cooking-basics.blogspot.com/2009/01/how-to-fillet-fish.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Monday, January 26, 2009. How To Fillet a Fish. How To Fillet a Fish. 1 Hold the fish on the cutting board with the back of the fish toward you. Using a thin flexible knife, cut through the back of the head to the backbone and turn the blade so it's running along the backbone. 2 Hold the fish by placing your non cutting hand over the head. Push the knife along the backbone to the tail using a sawing motion. 3 Removing the fillet from the ...
the-cooking-basics.blogspot.com
COOKING BASICS: Chinese cuisine
http://the-cooking-basics.blogspot.com/2009/01/chinese-cuisine.html
ALL ABOUT COOKING. COOKING BASICS, HOW TO COOK. LEARN HOW TO COOK. Wednesday, January 7, 2009. Chinese cuisine (Traditional Chinese: 中國菜 or 中餐, Simplified Chinese:. Occasionally, Beijing cuisine and Shanghai cuisine are also cited along with eight regional styles as the Ten Great Traditions (十大菜系). There are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets respectively. Chinese desserts (甜點) are sweet foods and dishes ...
crockpotrrecipes.blogspot.com
CROCK POT RECIPES: Crockpot German Beef
http://crockpotrrecipes.blogspot.com/2010/09/crockpot-german-beef.html
Friday, September 10, 2010. A nice crock pot recipes. German inspired savory beef recipe. Crock Pot Recipe INGREDIENTS. 1 1/2 lbs beef chuck, cut in 2' cubes. 1/2 tsp celery salt. 1/2 tsp garlic powder. 1/2 tsp ground ginger. 1/4 tsp ground black pepper. 1 can (16 oz) diced tomatoes, with juice. 2 cups thinly sliced carrots. 1 large potato, cut into chunks. 1/4 cup dark molasses. Crock Pot Recipe INSTRUCTIONS. Is ready to serve.nice! Labels: crock pot recipes. Subscribe to: Post Comments (Atom). Crock Po...
