Cooking, Prepping and Baking Tips

Step by Step Guide on How to Make Crepes

noreply@blogger.com (Unknown) — Mon, 10 Mar 2014 02:49:00 +0000

A step-by-step guide on how to make this French classic.

STEP 1: Prepare crepe batter (Choose from: Basic Sweet Crepes and Basic Savory Crepes). Brush pan with a bit of butter.

STEP 2: Add about 3 tablespoons of batter and swirl the pan, covering the entire bottom with batter. Pour out any excess batter.

STEP 3: Wait until the crepe starts to brown, about 1 minute. Using a heat-resistant spatula, loosen the edges of the crepe. It should be loose, moving around the pan.

STEP 4: Flip the crepe and leave pan over heat, about 1 more minute.

STEP 5: Remove from pan when ready.

STEP 6: Stack the crepes to keep them warm. Fill with whatever you desire. Note that crepes are supposed to have brown speckles and shouldn't be pale.

How to Pickle Veggies

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 04:22:00 +0000

This adds color and crunch to any dish. Do it in 3 easy steps.

Check out the below to see how:

1 Combine 2 parts vinegar and 1 part sugar in a saucepan; bring to a boil until sugar dissolves. In a separate saucepan, quickly blanch sliced carrots and bell peppers.

2 Place some peppercorns in a sterilized jar. Using tongs, put the vegetables in the same jar.

3 Pour vinegar-sugar mixture into the jar until all vegetables are covered. Store in the refrigerator overnight before enjoying.

Making Homemade Chicken Stock

noreply@blogger.com (Unknown) — Wed, 01 Feb 2012 04:18:00 +0000

Love your chicken to the bones by turning leftovers into broth.

Chicken stock is made by boiling chicken or chicken bones in water. If stock is not available, you may substitute with bouillon cubes dissolved in water. Follow package instructions for recommended proportions.

Stock tip Make a big batch and freeze it in 1-liter plastic containers. Just pull out as the need arises!

1 Wash chicken bones and put in a stockpot.

2 Pour enough water to cover the meat. Bring to a boil for 5 minutes and drain to remove blood and other impurities from the stock. Pour remaining water and simmer.

3 In a saute pan, put 2 tablespoons butter. Saute onion and celery, about 3 minutes. Add white wine and cook off alcohol on high temperature. dd the sauteed vegetables to the simmering chicken bones in the stockpot. Simmer for 2 hours.

4 In a cheesecloth sachet, gather together bay leaf, thyme, peppercorn, parsley stems, and cloves. Tie it up, and dunk sachet in the stockpot. Scoop out the chicken bones. Strain stock using a couple of layers of cheesecloth.

How To Peel and Devein Shrimp

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 08:14:00 +0000

Learn how to clean seafood before cooking for an ocean of culinary possibilities.

Check out the demonstration below:

1 Pull off the head and legs, then remove the shell. Reserve heads and shells for making stock.

2 With a paring knife, make a shallow slit along the back of the shrimp.

3 Use the tip of the knife or your fingers to carefully remove the vein.

Breadmaking: How To Proof Dough

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:55:00 +0000

Kneading your own dough? Proofing is a must before baking. Here's how:

Step 1 Cover and allow the dough to rise undisturbed.

Step 2 The dough is done when it has doubled in size and when poked with a finger, does not spring back.

Step 3 Punch the dough down after it has risen. Doing so will redistribute the yeast and release unwanted gas.

Breadmaking: How To Knead Dough By Hand

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:52:00 +0000

Make bread with your bare hands in 3 easy steps.

Make practically anything bread with your bare hands by just knowing these three steps by heart.

STEP 1 Cover and allow the dough to rise undisturbed.

STEP 2 You know the dough is done when it has doubled in size and when poked with a finger, does not spring back.

STEP 3 Punch the dough down. after it has risen. Doing so will redistribute the yeast and release unwanted gas.

How to Make Homemade Glazed Doughnuts

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:45:00 +0000

Make these sweet, pillowy circles—plus your pick of the glaze—in the comfort of your own kitchen.

To see the full recipe, go here: Homemade Glazed Doughnuts

In a bowl, combine both flours, salt, and sugar; mix well.

Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin. For a step-by-step guide on How to Proof Dough.

Cut with floured doughnut cutter.

Fry doughnuts on both sides until golden.

Dip cooled doughnuts in the glaze and set on rack. Enjoy! Go here for the full recipe: Homemade Glazed Doughnuts

How to Stir-Fry

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:33:00 +0000

It's all about high temperature, technique, and speed. Here's how to work the wok in 4 steps.

1 Heat oil to almost smoking point. Use oil that heats up fast, like peanut oil or sesame oil. When hot, stir-fry aromatics like garlic, onion and ginger until fragrant.

2 Put in other ingredients according to their approximate cooking times. Meat like sausages should come first before vegetables. For seafood, order should be mussels/clams, fish, shrimp, squid, then scallops.

3 Add your sauce when the vegetables are about two-thirds done. If the food will take longer to cook, cover and let it steam until done.

4 Add herbs last.

4 Ways To Flavor Food

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:30:00 +0000

Some of the most delicious dishes are flavored pre-cooking. Here are ways to do it.

If you think flavoring food is just a matter of adding spices and seasoning while cooking, think again. Some of the most delicious dishes are flavored pre-cooking. Here, four ways to do it.

Liquid marinade

General rule: It should contain an acid like vinegar to tenderize meat, an oil to prevent drying, and flavoring like pepper. Asian cooking makes do with any one or two of these, like soy sauce and garlic.

Spice rub

This is a form of dry marinade. Spices, herbs, and seasonings are usually rubbed on meat, poultry, or fish, and are left to sit for 20 minutes or overnight. Like the liquid marinade, it can be used on all kinds of food.

Brine

A solution of water and salt used to season, pickle, or preserve food. Usually used for chicken, pork, and seafood.

Basting

The sauce is usually applied to food while it is cooking, and it's best applied in the final 10 to 20 minutes of cooking. Great for just about anything.

How to Make Cinnamon Apple Chips

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:19:00 +0000

These healthy chips are so easy to do. In 3 steps, here's how.

1 Wash and core a Fuji apple; slice thinly. If you want, you can soak the slices in a solution of lemon juice and water to prevent them from browning.

2 Place the apple slices on a parchment paper-lined baking sheet and bake in a preheated 250F oven until crisp, around 60 to 90 minutes.

3 Sprinkle the chips with cinnamon sugar, if desired. The chips are best when consumed immediately.

How to Make Yogurt

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:15:00 +0000

Did you know that yogurt is incredibly easy to make at home? It’s so much cheaper too. Follow these steps to creamy, dairy bliss!

PART 1 of 2: Heating the milk

Step 1 of 3 Pour 2 liters of fresh milk into a large lidded saucepan and heat until bubbles form around the edges.

Step 2 of 3 Place the pan on top of a prepared ice bath and stir gently to cool the milk down. Do this until you can dip a finger in the milk and comfortably hold it for 5 seconds.

Step 3 of 3 Ladle some of the warm milk into a bowl containing 1/2 cup plain yogurt (use a brand that contains live micro-organisms). Whisk the milk into the yogurt then add it to the saucepan with the rest of the milk.

PART 2 of 2: Fermenting the yogurt

Step 1 of 3 Preheat oven to 150F, moving the rack to its lowest position. Place the lid on the saucepan. Take a large towel or small blanket and wrap it around the pan to preserve its warmth. Secure with large pins, if necessary.

Step 2 of 3 If you don't have an oven, you can also divide the milk mixture evenly among several jars, top with lids, and store them in a cooler filled with piping hot water.

Step 3 of 3 Turn off the oven and place the pan inside. Whether using the oven or cooler method, let the yogurt rest for 6 hours. (Like it tart? Let it rest overnight.) Once it's set, you can strain it, then chill and enjoy.

3 Tips to Keep Salad Ingredients Fresh

noreply@blogger.com (Unknown) — Sun, 29 Jan 2012 07:06:00 +0000

How to keep greens as crisp as possible.

You may want to try our list of salad recipes.

Place washed greens on a clean tea towel. Carefully roll up and secure with rubber bands on each end. Store in the refrigerator until ready to use.

After washing and spinning the salad greens dry, keep them in the salad spinner and stash it in the fridge.

For vegetables to be used in fresh salads, soak them in a bowl of water mixed with a little baking soda. The dirt from the vegetables will settle to the bottom of the bowl.

How to Separate an Egg

noreply@blogger.com (Unknown) — Thu, 26 Jan 2012 05:24:00 +0000

Here's how to separate the egg yolk and egg white in 3 easy steps.

Crack the egg on the side of a bowl. Gently slide the yolk from half-shell to half-shell, letting whites leak into the bowl.

Set a slotted spoon over a bowl. Crack a super fresh egg over the spoon, letting the whites fall through the slots.

This twist on the slotted spoon method replaces the spoon with your hand, egg whites falling through your fingers.

How to Make Chocolate Bread Pudding

noreply@blogger.com (Unknown) — Thu, 26 Jan 2012 05:06:00 +0000

Turn ordinary leftover bread into something quite wonderful.

Here's an easy way to turn ordinary leftover bread into something quite wonderful.

To see the full recipe, go here: Chocolate Bread Pudding

Place egg yolks in a bowl. Pour in half of the cream mixture; whisk. Pour yolk-cream mixture back into the cream mixture in the saucepan.

Add chopped chocolate to the hot cream mixture and whisk until completely melted.

Pour mixture over the bread and let soak for 40 minutes to 1 hour.

Sprinkle with nuts, chocolate chips, and confectioners' sugar.

Cooler-packing tips

noreply@blogger.com (Unknown) — Thu, 26 Jan 2012 04:05:00 +0000

Going on a road trip? Here's how to secure your baon.

Have a separate cooler for drinks and food, as the cooler with the beverages will most likely be opened more often. Also, pre-chill the beverages.

Instead of ice cubes, you can use store-bought ice packs. They keep cooler longer, and if there is a freezer at your destination, you can freeze them again. It saves water!

For coolers that you'll use to keep hot food, wrap containers in foil and use kitchen towels to fill up the spaces. The towels will keep the food warmer longer and prevent the containers from moving around.