Extra Top 8 Cooking Secrets from Top Chefs:

Posted on May 2, 2012 by Denise Silver

Cuisinart electric skillet1. Leave the salad alone when having a big party. Avoid dressing it. Just let the people do it themselves. I’ve had too many soggy salads because of this. — Marc Forgione; Iron Chef America

2. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking to absorb moisture. Sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking. — Govind Armstrong; 8 oz. Burger Bar,Los Angeles and Miami

3. For beautifully caramelized onion in less time, cook them in a dry nonstick sauté pan over medium-high heat. Michael Mina; Bourbon Steak and Michael Mina restaurants, multiple locations

4 To help keep an onion together while dicing, do not remove the root. —Jean-Robert de Cavel ; Jean-Robert’s Table,Cincinnati

5. Whenever you cook pasta, remove some of the pasta-cookingCuisinart electric skillet water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. —Nigella Lawson; Nigella Kitchen

6. Always start with a smokin’ hot pan! —Cat Cora; Iron Chef America

7. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.— Norman Van Aken ;Norman’s, Orlando, FL

Information courtesy of The Food Network

Photo credits: Yum Sugar, Food Subs

 

 

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Four Important Steps to Baking:

Posted on April 22, 2012 by Denise Silver

The preparation and cooking of cakes, sponges and scones gives great scope for the enthusiastic food scientist, as well as the creative pastry chef.

You don’t need the knowledge or understanding of a scientist to make a good cake, but you need rigorous attention to detail.

For results to be right here are four important steps to baking:

  • The ingredients must be measured exactly. Make thisCuisinart electric skillet accurate even for very small quantities.
  • The order, and the way in which ingredients are combined, must be correct.
  • The temperature of the ingredients when they are mixed has to be suitable for the preparation method. For example, if the fat is too cold in a creaming recipe, it is likely to curdle when the eggs are added.
  • The time and the temperature at which the ingredients cook must be carefully controlled. Get to know your ovens, the settings and positions that work best for different products.

 

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Photo credit: Sandy Nna

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Storing Your Eggs

Posted on April 18, 2012 by Denise Silver

An egg should not be used if its shell is damaged. You cannot tell anything more about the quality of the egg until you crack it open to use it. In the case of a boiled egg served in its shell, its quality will be apparent until it is eaten. Cuisinart Electric skillet

For these reasons, you have to take special care over the storage of the eggs. Check the date stamp on the box or tray. If you have to take the eggs out of their original packaging, write the use by date on the box you move them to.

Keep eggs in the refrigerator. Storage in a cool room is no longer recommended because the risk of the egg being contaminated with salmonella. Another reason for keeping eggs chilled is to protect their freshness.

Eggs pick foreign flavors quite easily. To reduce this risk, store them away from smelly foods.

There should be no need to wash eggs, If you have to do so because something has been spilt on them, use the eggs as quickly as possible. Washing removes the natural protective coating.

 

 

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Photo credit: Leo Sigh

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How to Know if Your Fish is Cooked

Posted on April 15, 2012 by Denise Silver

There are a number of ways of testing whether fish is cooked enough.

Choose the method that is least likely to damage the appearance of the finished dish. Cuisinart Electric skillet

Press gently with the back of your teaspoon. It should give under the pressure and should not spring back.

Insert a cocktail stick into the thickest part of the flesh. There should be little resistance.

Cooked fish flesh loses its translucent appearance and becomes opaque. This is particularly noticeable on white fillets.

If the fish breaks, it is overcooked.

When fish is cooked correctly, it can easily taken off the bone.

 

 

For additional info on which cookware is best to use , go to review page category for skillet , copper core and stainless steel frying pan and stainless steel cookware sets.

Photo credit: Leitest Culinaria

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Preparing Salad? Part 9: Getting the Best from Vegetables Fruits

Posted on April 11, 2012 by Denise Silver

When animals eat fruits, seeds pass straight through the digestive system, and get scattered far and wide. Peppers and Tomatoes are Cuisinart Electric skillet examples.

Peppers should have a firm texture and bright appearance. Their various colrs include green, red, white, yellow and deep purple. Before use, remove the seeds and pale color pact-like matter from inside the pepper.

Tomatoes should be firm, with the skin unflawed and bright in color.Cuisinart Electric skillet Keep in their refrigerator. Soft tomatoes can be used for sauces,
coups, etc. But use at once, chilling will only make them softer. Green and hard tomatoes will ripen in 2 to 3 days in a sunny room.

 

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Photo credits: Ben Glued and Spice

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Preparing Salad? Part 8: Getting the Best from Fungi

Posted on April 8, 2012 by Denise Silver

These are almost the only vegetable foodstuff that does not derive from a green plant.

Cuisinart electric skilletMushrooms are fungi and they dry out quickly. Store unwashed in a closed container in the bottom of the refrigerator.

Do not dilute in water as this dilutes their taste and causes vitamin loss.

To slice, cut through the cap and stem to form slices in the umbrellas shape. If the mushrooms need to be a sturdier shape, cut each half and then in quarters.

 

 

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Photo credit: Dreamstime

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Preparing Salad ? Part 7 :Getting the Best from Stems

Posted on April 4, 2012 by Denise Silver

When sold, celery have roots trimmed, but some of the leaves left on. Asparagus is a  stem on a bud. Cuisinart electric skillet

Celery should have regular shaped stalks, greenish white or green depending on variety. Keep in its plastic sleeve and store in refrigerator. Remove any damaged stalks and excess leaves. Break off stalks individually, scrub if necessary to remove dirt and slice or cut into pieces.  For cooking whole, trim the root end and remove any blemishes with a peeler or a small knife.

Cuisinart electric skilletAsparagus spears should be of even length and thickness. The straighter the shoot and the more compact the tip, the better the quality. Store in a cool humid place. Trim off any woody ends. Less tender asparagus may have to be lightly peeled.

 

 

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Photo credits: Foods That Lower Blood Sugar and Eden Brothers

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Preparing Salad? Part 6: Getting the Best from Flower heads

Posted on April 1, 2012 by Denise Silver

Flower heads, when left to grow  would eventually produce seeds. Examples of which are cauliflower and broccoli.

Cuisinart electric skilletCauliflower should have a clean, white head and crisp green outer leaves. Immerse in cold salty water for 30 minutes or so to clean. If cooking whole, cut out the centre of the core from the stalk using a sharp knife . This speeds up cooking.

Avoid cauliflower that is blemished or whose florets have started to turn brown, which is a sign that the head is getting old. Check the bottom of the head, if it is soft, it is no longer fresh. If the the florets have started to flower they are overripe.

Broccoli should be bright green and feel firm. Shoots shouldCuisinart electric skillet snap easily. Avoid woody stalks on large heads. Discard any tough leaves attached to the stalk and trim very long stalks. Swirl in a sink of cold water to dislodge any dirt  in the head.

 

 

 

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Photo credit: You Clinic and Lee Louz World

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Preparing Salad? Part 5: Getting the Best from Leaves

Posted on March 28, 2012 by Denise Silver

Leaves use sunlight to produce food plus oxygen. Cabbage, Brussels sprouts, spinach, watercress and lettuce are leaves.

Cuisinart electric skilletCabbage should feel firm, with crisp, bright looking leaves. To store, remove excess leaves and keep in a cool dry airy place or in the refrigerator. Looser varieties ( eg. Greens, spring and Savoy) will keep 2 to 3 days, hard white and red cabbages 5 to 6 days. Remove course, outer leaves and trim the stalk.

Brussels Sprouts should be a good even color with tightly packed leaves and white stalked base. Cut away any loose outer leaves.

The stalks of spinach would be tender. Avoid floweringCuisinart electric skillet shoots and yellow leaves. Cut or tear off the large stalks. Place the leaves in a large colander and plunge in and out of  cold water until all the grit has been removed. Pat dry and use.

Watercress should be dark green. Remove discolored or wilted leaves. Rinse well in cold water and cut off the ends of the stems.

Lettuces should be firm, not drooping or wilting. Store in the refrigerator, in a plastic bag.

 

 

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Photo credits: Best Cheap Protein, Lala Sunshine

 

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Preparing Salad ? Part 4 : Getting the Best from Aqueous Veggies

Posted on March 25, 2012 by Denise Silver

Aqueous means containing water. An example of which is cucumbers. Cuisinart electric Skillet

Cucumbers should have a good color and not be bruised, wrinkled or broken. The stalk end should be firm. Store in a cool place or in the refrigerator. Leave any shrink wrapping on until ready to use.

 

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Photo credit: UF Seeds

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