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Pardon my smoke. I was trying out a new recipe.
A little less cayenne pepper next time I think. I
thought that was a strange ingredient for Cherries
Jubilee anyway!
 Always taste as you cook!
One of the most important success tips in cooking
I have found is to taste as you cook. This may
sound strange to some, but it amazes me how many
people do not do it. If what you're cooking is not
safe to taste undone, cook a small piece in the
microwave. You should adjust seasonings while
you cook.
Always season chicken!
Always put at least a light sprinkle of salt on
chicken regardless of what the recipe says. These
days, the chicken needs a little extra boost. This
brings out the flavor of the chicken much better
than relying on the recipe ingredients alone.
Seasoned salt works well too.
Tenderize!
Using a mallet to tenderize your meat can be
lots of fun. Place the meat between a sheet
of plastic wrap. It should be a bit bigger
than the piece of meat. The mallet I use has
a side with a lot of pointed edges on it. I
use this side. Depending on how thick the
meat is, you should probably do both sides.
Use flat side of mallet to reduce thickness of
meat. Lots of times recipes call for this when
making rolls ups or whenever thinner meat is
desired.
Cheese Fondue Tips!
Fondue should be kept bubbly over medium heat.
Each quest spears a cube of bread from the soft
side through to the crust.
Dip deeply into the pot with a swirling motion
or figure 8. This helps to keep the fondue mixed.
If seperation does occur, mix 1/2 teaspoon cornstarch
with 1 tablespoon of cooking wine and stir briskly
into fondue.
If it becomes too thick, gradually add heated cooking
wine while stirring briskly.
Deglaze!
This refers to adding liquid to a pan or
skillet to loose browned bits from the
previous step in the recipe. You can use
water, broth or wine. A lot of flavor is
left behind in those bits. You use this
liquid in sauces and gravies for the most
part.
Cabbage Leaves for rolling:
Core and immerse whole head of cabbage
in boiling water and cook for ten minutes.
Remove the outer leaves and use for
rolling. Trim the hump on the back of
the leaves, formed by the stem, to almost
level with the leaf. This will make them
much easier to roll.
To roll, put filling in the middle. Leaving
room on the sides. Fold the sides in and
tuck them in while you are rolling with your
fingers.
Preparing onions for boiling:
Peel skin from onions. Cut off just the
very edge of the root end. Being careful to
leave some attached to prevent onions from
separating during cooking. Cut a small cross
in root end as further insurance against similiar
problems. Boil gently in enough water to
cover until just tender.
Boiling Eggs:
When boiling eggs, always put a pin hole
in the large end of the egg. This allows
air to escape and prevents breakage while
boiling.
What is Adobo?
It is a spice, well a combination of spices
technically. It is a mixture of salt, garlic
and other seasonings. You can usually find
it in the international section of your super-
market. It comes in different varieties. I
use the adobo with pepper most often. But,
if you simply cannot find it, then substitute
garlic salt.
What is Sazon?
Sazon is a spice. It is generally sold by
the Goya Company. It usually comes in
packets in a box. Used in meat dishes
for the most part. You should be able to
find it in the international section of your
supermarket.
How to thicken meat juices:
Mix approximately 1/4 cup flour and 1/2
cup water in bowl with a whisk until
very smooth. Add to juices, stirring
constantly over medium heat. Gravy
will thicken as it heats. If it becomes
too thick add more water. Adjust
seasonings.
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If you have any recipes that you would like to share or requests, please email me or leave a message at FxyLdy's Chatterbox.
I would also invite you to review and provide feedback on any of the recipes you have tried here, maybe suggest a variation perhaps and more. |
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