Healthy Cooking – For a Better Family
When it comes to healthy cooking meals for our families, there is always some degree of dissention among the ranks. The good news is that there are recipes that are very healthy but the healthy nature of these recipes is somewhat disguised. What they do not know in these instances truly should not bring harm their way (outside of allergies, which should never be ignored).
Healthy cooking is often difficult as most of us do not want to spend
Selasa, 28 Juni 2011
Minggu, 26 Juni 2011
Burrito
Burrito Recipes
A burrito is a tortilla wrapped around a filling, but it is different with tacos. The tortilla is larger than those used with a taco, it is made of wheat flour. The burrito filling is fully enclosed in the tortilla. Usually the filling of burrito includes rice and beans. Here I give you two burrito recipes.
Chicken Beans Burrito
Ingredients:
1 pound chicken thighs/breasts
1 can refried beans
4 large wheat flour tortillas, warmed
1 cup of shredded cheese
3
A burrito is a tortilla wrapped around a filling, but it is different with tacos. The tortilla is larger than those used with a taco, it is made of wheat flour. The burrito filling is fully enclosed in the tortilla. Usually the filling of burrito includes rice and beans. Here I give you two burrito recipes.
Chicken Beans Burrito
Ingredients:
1 pound chicken thighs/breasts
1 can refried beans
4 large wheat flour tortillas, warmed
1 cup of shredded cheese
3
Jumat, 24 Juni 2011
Cooking
Cooking Basics for Beginners
When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese,
When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese,
Pounding Meat
Pounding Meat Tips
Pounding is a technique in which you hammer cuts of meat into a flat, even thickness. The benefit of pounding meat is that it helps to cook the meat evenly and can sometimes increase its tenderness.
Heavy, hammer-like tools called meat tenderizers (also called meat mallets or meat pounders) are normally used to pounding meat. Typically made of metal or wood, they usually have two surfaces — one flat and one textured. Always use the flat side as the textured side will
Pounding is a technique in which you hammer cuts of meat into a flat, even thickness. The benefit of pounding meat is that it helps to cook the meat evenly and can sometimes increase its tenderness.
Heavy, hammer-like tools called meat tenderizers (also called meat mallets or meat pounders) are normally used to pounding meat. Typically made of metal or wood, they usually have two surfaces — one flat and one textured. Always use the flat side as the textured side will
Rabu, 22 Juni 2011
Sweating
Sweating Vegetables Tips
Having to sweat in the kitchen a little bit, isn’t always a bad thing. Sweating is actually a culinary term for the process of gently cooking vegetables in a small amount of oil or butter just long enough for the vegetables to soften but not long enough that they turn brown.
You may notice that some recipes will instruct you to cook some cut-up onion in oil that is not too hot. This is an example of sweating and causes the onion to soften, lose some of its
Having to sweat in the kitchen a little bit, isn’t always a bad thing. Sweating is actually a culinary term for the process of gently cooking vegetables in a small amount of oil or butter just long enough for the vegetables to soften but not long enough that they turn brown.
You may notice that some recipes will instruct you to cook some cut-up onion in oil that is not too hot. This is an example of sweating and causes the onion to soften, lose some of its
Selasa, 21 Juni 2011
Deglazing
Deglazing Tips
Deglazing dissolves those flavorful browned bits that are left in a pan after cooking into a delicious mixture. Cleaning your dishes has never tasted so good.
After cooking meat, poultry, fish or even vegetables, in a pan at higher temperatures and also after roasting, scrumptious browned bits often remain in the pan. Those browned bits are packed with flavor that shouldn’t be wasted—enter deglazing. After the food and fat have been removed from the pan, simply add a
Deglazing dissolves those flavorful browned bits that are left in a pan after cooking into a delicious mixture. Cleaning your dishes has never tasted so good.
After cooking meat, poultry, fish or even vegetables, in a pan at higher temperatures and also after roasting, scrumptious browned bits often remain in the pan. Those browned bits are packed with flavor that shouldn’t be wasted—enter deglazing. After the food and fat have been removed from the pan, simply add a
Senin, 20 Juni 2011
Poached Egg
Poaching Egg Tips
Poaching is a method of gently cooking food in liquid that is heated to just under the boiling point. When you poach food, you preserve the food’s texture while infusing it with the flavor of the poaching liquid.
Poached eggs are great for brunch or as an appetizer. Vinegar is added to the poaching liquid to help keep the egg white together. A poached egg is cooked when the white has solidified around the yolk, which should be thickened but soft.
• poached eggs are
Poaching is a method of gently cooking food in liquid that is heated to just under the boiling point. When you poach food, you preserve the food’s texture while infusing it with the flavor of the poaching liquid.
Poached eggs are great for brunch or as an appetizer. Vinegar is added to the poaching liquid to help keep the egg white together. A poached egg is cooked when the white has solidified around the yolk, which should be thickened but soft.
• poached eggs are
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