DEEP FRYING
December 17, 2009
* Use a deep heavy saucepan (3 to 5 quarts) if an electric fryer is not available.
* Oil should be enough to cover the food to be fried and allow it to move freely in the pan but should never exceed half the depth of the pan. This is to prevent spilling over of hot oil when it bubbles up when adding cold food.
* A wire basket is necessary in frying small food items as meat balls, Frech fries, etc. for even browning on all sides and for ease of loading and unloading to and from the pan.
* Be sure oil is pre-heated to the recommended temperature before the food is added so that the heat, not the oil penetrates the food. A frying thermometer is most helpful to know exact oil temperature. If it is not available, do a simple temperature test by dropping a 1-inch cube of bread into the hot oil.
FRYING, SAUTEING, BROWNING TIPS
December 17, 2009
* In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food will not stick to the pan.
* When sauteing with garlic, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor of ingredients.
* Never pierce meats when browning because the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
* When frying several pieces of food at a time, never let the pieces touch each other as they cook, or they will stew instead of saute.
* Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
Lava Flow Cocktail
November 11, 2009
Lava Flow Cocktail
- 1 oz. Light Rum
- 1 oz. Malibu coconut rum
- 2 oz. strawberries
- 2 oz. pineapple juice
- 2 oz. coconut cream
- 1 banana
Aye, as ey was at le Port of Hilo, on the Big Island of Hawaii, that I perchance a drink of this elixir at Cronies. Delicious et superb, it was smooth, refreshing, and tasty. Basically a pina colada with a hint of grenadine. To mix this disaster:
You need yer rum, two types, of course; pineapple juice, coconut cream, strawberries, and bananas. Blend together the strawberries and rum to pour in the glass first, then blend the bananas, coconut cream, and pineapple juice to carefully pour atop the rum n’ strawberries. The strawberry concoction will creep up the sides of the glass like a lava flow, and there be yer drink! in da flavor of Hawaii. Rating: 4 stars out of 5.
“Spice Up” Your cheesecake
November 26, 2008
Wal-mart sells premade cheesecakes for only $4 something. Take it home and “spice it up” yourself. Drizzle caramel over it, crush some pecans and sprinkle them on top. Or buy the cherry filling or fresh strawberries and top the cake. Or use chocolate chips or M and M’s. The possibilities are endless.
Take an ordinary and inexpensive cake and make it your own.
Use your slowcooker
November 26, 2008
This is a great way to cook food while you’re not at home. Basically, find a meat for your stew. Do you want chicken or beef? Throw it in. Add a bag of frozen vegetables or fresh ones from the fridge. Add some spices and canned tomatoes and that’s all you really need. The food will be nice and cooked when you get home.
If you’re New Mexican, throw green chile in there too.
Bagel Pizzas
November 24, 2008
Take a whole wheat bagel (or an English muffin, if you prefer) and spread on a generous helping of no sugar added, organic marinara sauce. Top with SLICES (not shredded) mozerella cheese. Top with thin tomatoes sliced in quarters, as well as pepperonni, also sliced in quarters. Top with fresh basil or fresh spinich. Drizzle with olive oil and lightly sprinkle with garlic and oregano.
Heat in the toaster oven at 350 degrees for five minutes and its ready to eat. Well, let it cool down first.
Pour some root beer to pair it off.
Olive dip
November 24, 2008
Take a tub of sourcream and dump it in a bowl. Finely chop lots of green olives, and add it to the sour cream. Fold in shredded cheddar cheese. Add sea salt and ground black pepper. You’ve got yourself a dip!
Serve with whole wheat Wheat Thins and your guests will love it.
cream of mushroom
September 20, 2008
i always love instant cream of mushroom soup. you just have to put water and let it boil.
how to make cream of mushroom soup?
Instructions
Difficulty: Easy
Things You’ll Need:
1 lb white mushrooms
1 tablespoon good olive oil
2 tablespoon unsalted butter, divided
1/2 cup chopped yellow onion
1 sprig fresh thyme or 1 teaspoon minced thyme leaves, divided
1/4 cup all-purpose flour
salt and pepper
1 cup dry white wine or chicken broth
1 cup half-and-half
1 cup heavy cream
1 cup water
Step1
Clean the mushrooms by wiping them with a dry paper towel, then slice them.
Step2
Heat the olive oil and 1 tablespoon of the butter in a large pot. Add the mushrooms, the onion, the sprig of thyme, and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
Step3
Add the flour and cook for 1 minute. Add the white wine or broth and stir for another minute, scraping the bottom of the pot.
Step4
Add salt, and pepper and bring to a boil. Reduce the heat and simmer for 15 minutes.
Step5
Add the half-and-half, heavy cream, and water and heat through but do not boil. Serve hot.
Well its that easy. Ill make one this weekend.
How to make a garlic bread
June 27, 2008
Garlic bread
French bread (medium size n partially cut into pieces )
Butter 25g
garlic mash ½ tsp
salt pinch (to taste)
Method
Melt the butter then add salt and garlic together .
paste the mixture both the side bread with knife.
place in an preheated oven at 200 C for 12 minutes
serve hot with roast, chicken breast
variations
also sprinkle grated cheese between each loaf of bread and on top to make it a garlic bread with cheese
My favorite Brazo de Mercedes
June 26, 2008
Ingredients for the meringue:
10 eggwhites
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
Ingredients for the filling:
10 eggyolks
1 can condensed milk
1 teaspoon vanilla
Procedure:
1. Preheat oven to 250 F. Grease, line and grease again a 14×14 inch brazo pan. Set aside.
2. In a bowl, beat eggwhites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in the vanilla. Spread meringue on prepared pan. Bake in the preheated oven for 30 minutes or until set.
3. In a double boiler, combine all the ingredients for the filling and cook until thick.
4. Prepare a sheet of brown paper and sprinkle with confectioners’ sugar. Invert baked meringue on the brown paper. Spread the filling over it. Roll tightly. Dust with more confectioners’ sugar.
