Cooking Adventure and Tips

CHILLI BEEF STIR-FRY

2008-11-23T02:57:00.002+08:00

If you are a spice lover, try this recipe which I've learned from my culinary class last week.

750 grams piece beef eye-fillet
2 tbsp. oil
2 cloves garlic, crushed
1 onion, sliced
2 teaspoons garam masala
1 teaspoon ground cumin
1 small fresh red chilli, chopped
2 teaspoons fiash sauce
2 teaspoons grated fresh ginger
1 red pepper, sliced
440 grams can baby corn, drained
2 tbsp lime juice
2 tbsp chopped fresh coriander

1. Cut beef into strips. Combine beef, oil garlic, onion, garam masala, cumin, chilli, sauce and ginger in bowl, Refrigerate several hours or overnight.
2. Stir-fry beef mixture on hot barbecue plate until lightly browned. Add pepper, corn, juice and coriander, stir-fry until beef is tender.

Note: Not suitable to freeze. Not suitable to microwave.

Quick Teriyaki Pork Steak ( Serves 4)

2008-11-23T02:52:00.001+08:00

Ingredients:
4 slices porkloin steaks (½ inch thick)
¼ cup cup soy sauce
2 tbsp. rice wine
1 tbsp honey
1 tbsp sesame oil
1 tsp. ginger juice
2 tbsp. canola oil

Procedure:
1. Combine soy sauce , rice wine, honey , sesame oil and giner juice in a bowl. Add porkloin steak and toss to coat.
2. Marinate for at least 1 hour.
3. Heat Teflon skillet over medium heat.
4. Add the oil and cook pork steaks until golden brown on both sides and juices run clear.
5. Serve with choice of sidings and vegetables.

Sidings:
1 tbsp. canola oil
1 tsp. garlic minced
150 grams bean sprout, ( blanched in hot water for 1 minute)
150 grams snow peas ( chicharo) blanched in hot water for 1 minute
¼ tsp. salt.

Ham and Potato Casserole

2008-11-02T16:47:00.001+08:00

Ingredients:

6 pcs. potatoes, medium, peeled and sliced
2 pcs. Knorr beef broth cube
3 tbsp. butter
3 tbsp. All purpose flour
3/4 cup evaporated milk
3/4 cup water
3/4 cheddar cheese, grated
1 cup cooked ham, cube

Procedure:

1. Put sliced potatoes in a saucepan and cover with water. Add 1 pc. knorr beef broth cube and cook for 10 minutes until partially cooked. Drain and set aside.
2. Meanwhile, make the white sauce . Melt butter in saucepan and stir in flour and cook for 2 minutes. Remove from heat and slowly add milk, water and 1 pc. Knorr beef broth cube stirring constantly to remove lumps. Return to boil. Add the cheese and cook until melted.
3. Mix together the white sauce , potatoes and ham and pour in baking dish,
4. Bake in a preheated 350 degree oven for about 30 minutes or until hot and bubbly.

Sweet and Sour fish Balls

2008-08-29T23:40:00.005+08:00

I learned this from my culinary class. I like the out come so I took a photo. I find it yummy. Very simple to prepare and good for any party =) try it!

Ingredients:

400 grams Fish ( Tuna meat)
1 thumb size ginger ( crushed)
1 medium carrot (chopped)
2 small kamote boiled and mashed
3 stalks green onions ( chopped)
1 egg beaten
1/3 cup bread crumbs

Procedure:

1. Boil Fish with ginger in 1 cup of water for 10 minutes.
2. Drain then flake meat and discard bones.
3. Season with 1 tsp. iodized salt ( 1 tbsp. rock salt) and 3/4 tsp. pepper. Blend well with the rest of other ingredients.
4. Form every tbsp. of mixture into a ball.

Sauce Ingredients:

1 can (439 grams) del monte pineapple tidbits.
6 tbsp. sugar
1 tbsp. del monte original blend ketchup.
2 tbsp. cornstarch, dissolved in 1/2 cup water
1 medium bell pepper cut into strips
4 stalks green onions, cut into 1 long pieces.

Kare-Kareng Manok

2008-08-29T22:55:00.006+08:00

I never thoughth we can also make kare-kare using chicken. It's good for people who watch their diet and who don't eat beef. Now we can enjoy kare2x using chicken =) Yehey! Thanks to Aimee for making some cute garnish. Makes the viand looks more attractive. You rock girl!

Ingredients :

1/3 cup anato seed
4 tbsp. Ginger ( strips)
1 1/8 Alamang ( bagoong)
1/2 kilo chicken breast or thigh
100 grams onion
1 head garlic ( cut into serving sizes)
1 cup peanut butter
200 grams tomato sauce
1 1/4 Banana heart, trimmed and sliced
4 pcs. medium size eggplants
2 cup evaporated milk or coconut milk
15 heads pechay
1/2 cup cooking oil

Procedure:

1. Heat oil. Add anato seeds. Stir until color is extracted. remove seed. ( You may also used anato powder)
2. In the same oil, saute garlic, onions, ginger, bagoong alamang and chicken. Cook for 15 minutes. Add 3 cups water, peanut butter, tomato sauce, banana heart and eggplant. Cook for 15 minutes.
3. Add coconut milk or evaporated milk, pechay. Simmer until pechay is cooked.

White Puto

2008-08-29T22:35:00.004+08:00

Ingredients :

12 cups cake flour
2 cups evaporated milk
4 cups white sugar
1 cup cooking oil
2 cups margarine
4 tbsp. Baking powder
1 tsp. salt (optional) iodized
1 tsp. vanilla
2 cups water
2 cups eggwhite (12 pcs.)
1 cup sugar
1/2 tsp. cream of tartar

Procedure:

1. Mix all dry ingredients
2. Make a hole at the center
3. At the center put all the liquid ingredients.
4. Mix gradually start at the center with the use of wooden spoon.

"eggwhite"

1. Put the cream of tartar in the eggwhite
2. beat add sugar gradually
3. beat the eggwhite until stiff.
4. pour the eggwhite to mixture and fold.
5.Put in baking tins and steam for about 15 minutes.

Note: eggwhite, sugar and cream of tartar - Mix and beat in one direction until stiff.

Chicken Roll

2008-08-24T17:36:00.006+08:00

Ingredients:

1 kl. Chicken breast ( debone) Thin slice
1/2 kl. hotdog cut into strips
1/4 kl. whole pickle-cut into 4 strips
1/2 bar cheese- cut into strips
1 cup flour
3 pcs. egg
1 cup bread crumbs
oil for frying
toothpick

Procedure:

1. Slice chicken breast into thin slices.
2. Sprinkle with salt and pepper . set aside.
3. Flatten the Chicken on the plate.
4. put hotdog, pickle, and cheese. Then roll.
5. Secure with toothpick.
6. Dridge in flour dip in eggwhite.
7. Roll in bread crumbs then deep fry. Remove toothpick before serving.

Rellenong Bangus ( Stuffed Milk Fish) Recipe

2008-08-24T16:27:00.007+08:00

Ingredients:

1 Big Fresh Bangus ( milkfish)
3 cloves garlic
1 medium onions chopped
1 small carrot chopped
1 cup cooked green peas
1/8 cup raisins
1 pc. egg ( beaten)
1/4 cup lemon juice
1/2 tbsp. soy sauce
1/4 cup flour
salt and pepper to taste.

Procedure:

1. Scale and remove the intestines of the bangus from the head.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.Drain, remove bones from the flakes of the meat. Set Aside.
5. Sauté the garlic and onions until slightly brown then add carrots until tender.
6. Add the cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Sprinkle or roll with flour.
9. Fry in oil until golden brown.
10. slice slightly diagonal (1 1/2 inch thick) and serve with del monte ketchup.

Stuffed Shrimps

2008-08-24T16:17:00.004+08:00

Ingredients:

12 pcs. or 1 kilo Big shrimps
12 tbsp. ground pork
1 tbsp. chopped green onion
1/2 tbsp. garlic
12 pcs. bacon (or more) or lumpia wrapper (alternative)
salt and pepper to taste

Procedure:

1. Remove the shells of the shrimps. Leaving the tails intack.
2. Mix ground pork, green onion, garlic, salt and pepper.
3. Open the back of each and fill opening with finely chop pork. (procedure no. 2)
4. Wrap in bacon and fry.

Brownies

2008-08-22T00:14:00.002+08:00

1 bar butter or 1/2 cup margarine
2 cups white sugar
2 1/2 cups All purpose flour
3/4 cup cocoa benz dorp ( any brand you desired)
1 tbsp. vanilla
1/8 iodized salt
1/2 cup chopped nuts
5 pcs. eggs
4 tbsp. powdered milk
1/2 tsp. baking powder

Procedure:

1. Cream butter or margarine and sugar together. Then add eggs and vanilla, mix.
2. Sift together dry ingredients ( All purpose flour, milk, cocoa, salt and baking powder) then mix.. Add to procedure no. 1.
3. Stir with chopped nuts and baked in greased square pan.
4. Cool then cut in square size.
5. Wrap with paper glaze or glacin paper.

Nuttty fruity Cookies

2008-08-21T23:43:00.003+08:00

3 cup flour
1 tsp. baking soda
1/2 tsp. iodized salt
3/4 cup butter, slightly softened
1 1/2 cup brown sugar
1 tsp. vanilla
1 pc. egg
1 can fruit cocktail ( small)
1/4 cup roasted cashew nuts coarsely chopped

Procedure:

1. Preheat oven 350^oF. Sift flour and baking soda then mix. Set Aside.
2. Cream together butter and brown sugar. After creaming add fruit cocktail and vanilla.
3. Beat egg then add to dry ingredients ( flour and baking soda). Mix in fruit cocktail , butter , brown sugar, iodized salt and cashew nuts.
4. Put a tablespoon of butter on greased cookie sheet. Two inch apart when putting ingredients on a sheet. Bake in 20 minutes. For crispier cookie, bake the other side.

Chocolate Cake

2008-08-19T00:12:00.002+08:00

2 1/2 Sugar
pinch salt
2 cup Shortening (Lard) or butter
1/2 cup Milk Powder ( non-fat)
1 cup Cocoa Powder
1 tbsp. Baking Soda
8 pcs. Eggs

1 1/2 Water
1 tbsp. Vanilla
5 cups Cake Flour
1 1/2 Baking Powder
1/4 Ovalet ( Optional)

Procedure:

1. Cream together in a mixing bowl the sugar, salt, shortening and milk powder.
2. Add ovalet to the creaming method.
2. After creaming, add cocoa powder and baking soda. Continue creaming.
3. Followed by 8 eggs, mixed again.
4. Sift the cake flour and baking soda. Then add to the creaming ingredient by stage.
5. Add vanilla and water by stage to the creaming ingredients.
6.Deposit into the loaf pan or muffin pan with paper line greased with oil. Bake until done.

Baking Failure and Causes

2008-08-18T18:23:00.000+08:00

Sticking to pan
- Insufficient greasing of pan.
- Underbaking.
- Poor Volume
- Wrong baking temperature.
- Not enough leavening agents.
- Too much liquid or fat.
- Wrong pan size
- Undermixing

For Sponge and Chiffon Cakes
- Overfolding
- Insufficient baking of eggs
- Underbaking

Cracked or peaked Top
- Oven too hot.
- Too much flour

Coarse, dry crumb
– Too much leavening agent.
– Too much flour
– Too little liquid or sugar
– Overbaking

Tough Texture
- Overmixing
- Too little Fat or sugar.
- Overbaking.

Crumbly Cake
– Too much fat or sugar.
– Undermixing

Large holes / tunnels
- Overbeating
- Too much leavening agents.

Oven Do's and Don'ts when Baking

2008-08-18T17:55:00.000+08:00

Do preheat the oven 10 minutes before baking.
Do put the oven rack at the center of the oven for proper heat distribution .
Don’t let the pans touch the sides of the oven or touch each other .
Don’t put the pans one on top of the other when baking with two racks . Stagger them so heat will circulate.
Don’t open the oven door until at least half of the baking time has passed.

Meats and Poultry Kitchen Tips

2008-08-11T13:53:00.000+08:00

After roasting Monterey Meats and Magnolia Chicken, let them rest for at least 15 minutes to allow the juices to be redistributed into their flesh.

When sautéing vegetables and Monterey Meats, cut ingredients into small pieces or thin slices to cook quickly. Do not overcrowd the pan to allow food to brown properly.

When grilling Monterey New York Cuts, do not forget to pre-heat your griller and clean it with a steel brush and rolled up towel dipped in Magnolia Nutri-Oil. Do not forget to use tongs to hold the towel to avoid burns.

To marinate Magnolia Chicken Cut-ups, score your chicken to incorporate marinade in the flesh. Place in a Glad Zipper Bag for easier storage in the refrigerator

Seafood and Fish Kitchen Tips

2008-08-11T13:51:00.001+08:00

Store prawns and shrimps in the freezer submerged in the water used for washing rice. This will keep the shells from wilting and from getting soft for 2 weeks.

When keeping dark fleshed fish fillets, wrap them with paper towels before freezing them, sealed with Glad Cling Wrap. This will ensure that your fillet will not be soaked in its blood and liquid juices.

Fruits and Vegetables Kitchen Tips

2008-08-11T13:49:00.000+08:00

To maximize the flavor of lemon grass, remember to pound the white parts of the stem before stuffing in Magnolia Chicken or incorporating in broths.

To add more character to your dishes with bell peppers, roast the bell peppers on a stovetop then scrape off peel and seeds.

Use the rim of a glass to take out the mango flesh from its skin. This will get you a beautifully shaped and smooth mango slice without the stringy veins on the surface

Dairy Products Kitchen Tips

2008-08-11T13:44:00.000+08:00

If you forget to allow enough time for your eggs and Magnolia Gold Butter to reach room temperature, submerge cold eggs in warm water for 10 minutes. Make sure water is not hot so as not to cook the eggs. Soften Magnolia Gold Butter in the microwave on a lower setting; make sure it does not melt.

Grease your grater before grating cheese with some Magnolia Nutri-Oil to avoid the cheese from sticking to the grater resulting to lumps of cheese.

When measuring sticky ingredients like honey, corn syrup and peanut butter, it is best to lightly coat the measuring spoon or cups with Magnolia Nutri-Oil.

Stop running after your chopping board when you are chopping. Line a ply or two of wet tissue or even the ends of your white bread under your board to keep it in place

Tuna Croquettes with Sesame Seeds

2008-08-03T19:02:00.000+08:00

Ingredients:

2 cups fresh tuna flakes
1/4 tbsp. olive oil
4 tbsp. all purpose flour ( 1 tbsp. for sauce)
1/2 cup evaporated milk
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. ground pork
1 pc. egg
50 grams bread crumbs
50 grams sesame seeds
oil for frying, pepper

Procedure:

For sauce: Heat the oil in pan then add the flour and cook until it became light golden color. Stir well, gradually add the milk into the sauce. Season with salt and pepper.

Shape the mixture as desired then coat with flour, egg then bread crumbs and sprinkle it sesame seeds. heat the oil in pan. Deep fry until golden brown.

Chicken Wings Relleno

2008-08-03T18:43:00.000+08:00

1 kilo chicken wings cut into two debone
1/2 kl. ground pork or ground chicken
1 cup carrot, minced
1 tsp. pepper
2 tbsp. onion minced
1 cup flour/ bread crumbs
cooking oil for deep frying
2 pcs. egg
bell pepper, soy sauce and salt to taste

Procedure:
1. Debone chicken wings, sprinkle with salt, pepper and soy sauce. Set Aside.
2.mix all together the remaining ingredients.
3. Stuffed chicken wings with the mixture.
4. Deep in flour next into eggwhite, then roll in bread crumbs
5. Deep fry.

Kare-Kare

2008-08-03T18:10:00.000+08:00

Ingrediemts

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste

Method:

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

5. You can have the option to serve with bagoong on the side and hot plain rice.

Filipino Sinigang na Baka Recipe

2008-08-03T18:08:00.000+08:00

Ingredients

1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2? length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste

Method:

Boil tamarind to soften. Pound and strain all juices and set aside.

In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.

Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.

Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot.

Culinary Tricks

2008-08-03T17:53:00.000+08:00

1. To keep parsley crisp and fresh, place a bunch upright in a wide mouthed jar with airtight lid. Add just enough water to the jar to cover the stems without it touching the leaves. Store in the refrigerator.
2. Wash a bunch of green onions. Cut off roots. Pat dry with a paper towel and mince. Store in tightly covered plastic containers in the refrigerator. Keeps better and longer than when left in the crisper.
3. Cut off about half an inch from both ends of cucumbers to remove bitterness. To bring out their taste, slice them ahead of time, sprinkte with a little salt and refrigerate until ready for use.
4. To avoid tears when cutting onions, leave them in the refrigerator for a few days before using them.(Or peel and cut them in half under cold running water. Keep under running water for about a minute or let soak in cold water for a time before slicing.)
5. Roll lemon with palm over a hard surface or heat lemons before squeezing to get more juice from thenru
6. Scale fish under water to keep scales from flying around.
7. Frozen raw meats defrost faster when submerged in cold water rather than when left standing at room temperature.
8. For fluffier and higher pancakes, double the number of eggs called for in the recipe. Put yolks in the batter, beat the whites separately until stiff and gently fold in the batter.
9. When preparing sauces, add flour to melted butter off the heat for a smoother mixture. When adding any liquid to a sauce base, stir it in off the heat also. Add hot sauce to cold sauce two tbsp. at a time so the cold sauce warms up gradually and does not curdle.
10. If a recipe calls for a covered casserole or skillet and none is available, use a piece of aluminum foil as a lid.
11. Marinate meat in clear plastic bags. Close tightly and press occasionally to distribute fluid.
12. To coat meats or chicken pieces, measure seasoned flour into a paper bag, drop in a few pieces at a time and' gently shake bag.
13. To keep open boxes of raisins and prunes, keep them in tightly covered jars. Hard dried out prunes and raisins may be revived by dropping them in boiling water for 2 or 3 minutes. Drain and dry and they will be tender again.
14. Store peeled ginger root in a plastic bag in the freezer compartment of the refrigerator and they will not dry up. When a recipe calls for ginger root, simply grate frozen root.
15. To center gelatin mold on serving plate, smooth a few drops of water on plate with fingers; unmold gelatin.

Odor Removers

2008-08-03T17:50:00.001+08:00

1. Boil a little vinegar on the stove to eliminate unpleasant cooking odors. However, cooking foods with vinegar like adobo and paArs/wdoes not help because the combination of vinegar with other foods like garlic creates odors
2. To eliminate fishy odor, rub fish inside and out with a slice of lemon.
3. To keep raw fish fillets fresh and odorless in the refrigerator, rinse\in a solution of 1 tbsp. lemon juice and 1 cup water, dry thoroughly, wrap and refrigerate.
4. Put orange peelings on the oven racks when you preheat the oven; gives the house a delicious smell. Take out the peelings when you use the oven because burnt peelings have too strong a smell. Return peelings to the oven as soon as you turn it off and the remaining heat will be just enough to bring out the sweet orangey smell.
5. To remove the smell of garlic from the fingers, rub them with a cut ripe tomato.
6. A little vinegar added to the water in which cabbage or beets are boiled will help them keep their colors and cut down the cooking odors.
7. When cooking foods with strong odors, close all doors to other rooms in the house; if possible, open kitchen window and allow air to cross ventilate by opening a door to the outside. If a lot of cooking with garlic is done in the wintertime, ventilate the house once in a while when the temperature is mild (30°F. and above). Lower thermostat 5 degrees. Open the front and back doors and allow the air to cut through the house for at least 5 minutes. On a windy day 5 minutes is more than enough.
8. Lighting up the fireplace doesn't only give a warmth and a glow to the house, it also provides a draft which clears the air of cooking odors.

Disasters and Remedies

2008-08-03T17:48:00.001+08:00

1. If a dish is too salty, slices of raw pared potato added to it while cooking will absorb excess saltiness. When cooking adobo and it turns out too sour, add sugar.
2. If a pan of grease catches fire, sprinkle baking soda or salt over it to stop fire and smoke. Do not use water or flour.
3. To save burned food, immediately set burned pot containing the food in a larger container with cold water. Do not stir the food. Leave uncovered until cooled. Then pour contents into another pan. Do not scrape the bottom. Scorched food will adhere to the bottom and can be discarded thus eliminating the burnt taste from the rest of the food.
4. When boiling rice and the water has completely evaporated but the rice is not yet cooked, soak a double layer of paper towel with water and put it on top of the rice. Cover pot and keep on low heat. This way the rice will cook evenly and the bottom will not be soggy or burned.
5. To correct a too thick sauce: heat until simmering, then beat in, a spoonful at a time, a little cream or stock until of right consistency. Use a wooden spoon, spatula or wire whisk and scrape over bottom of pan as you stir.
6. To correct a too thin hot sauce: blend a tsp. of flour with a tsp. of
soft butter, or more as needed, always in equal amount. Beat into hot sauce,
away from the heat, until smooth. Simmer a minute or two. to remove any
raw taste of flour. .
7. To correct a lumpy sauce, strain or beat with a whisk until smooth.

Baking, Candy Making

2008-08-03T17:47:00.000+08:00

1. When making pastry for pie crust, add a pinch or two of baking powder to the dry ingredients before adding the water; makes the pastry more flaky.
2. When adding water to pastry, be stingy with it, use only ice cold water and never pour it all in one spot on the flour and shortening mixture. Shake or sprinkle the water,sparingly over the mixture while stirring with a fork. Dough mixes easier this way and the pastry is flakier.
3. After removing a cake from the oven, prace the pan on a damp cloth for a few minutes and the cake will come loose from the pan easily.
4. When butter is too hard to cream, shred it into a warmed bowl and it will cream faster.
5. Prevent nuts and fruits from sinking to the bottom of cake batter by
coating them with flour. ,
6. When beating eggs separately, beat whites first; then the yolks may be beaten without washing the beaters. Whites will not beat up to full volume or stiffness if any yolk or bit of fat gets into the bowl.
7. To make good meringue, always let the egg whites warm up to room temperature before beating them. Also, add 1 tsp. of water for each egg white. It will increase the volume and make the meringue more tender.
8. For drop cookies, oil the spoon. Batter will not stick and will drop off easily.
9. In making dishes that call for hot milk or liquid to be added to eggs, as in custards, mix sugar with eggs and stir in hot liquid gradually to avoid curdling.
10. Pie crust brown beautifully with a sheen when brushed with milk or beaten egg yolk before baking.

Broiling, Barbecuing, Roasting

2008-08-03T17:46:00.001+08:00

1. When broiling steaks or chops, put one cup water in the bottom of the broiler pan to prevent grease burning on the pan, eliminate smoke, make pan easy to wash and catch the drippings for the gravy.
2. For barbecues, chicken should not be more than 3 Ibs.; 2 Ibs. is best because it cooks fast and is tender and juicy. Pork should be thinly sliced so it is thoroughly cooked. Beef steak should not be less than an inch thick or it will dry out; 1-1/2" thick is best for rare, medium or well done.
3. When roasting or broiling, line roaster pans with foil (barbecue pans, too) to facilitate cleaning. Cover the rack also but slash between the grooves to allow the fat to drip into the pan.

Boiling, Simmering, Steaming

2008-08-03T17:43:00.000+08:00

1. Steam potatoes whenever possible to conserve nutrients. If you have to boil them, add 1 tsp. vinegar or lemon juice to the water to make potatoes snowy white. Add a little milk to the water in which cauliflower is cooked to retain whiteness.
2. Grate a quarter of a small onion and add it and a dash of sugar and salt to the water in which you boil frozen or canned vegetables to improve the flavor. Or add a dash of MSG, garlic powder, pepper and onion flakes or powder to the salted boiling water before adding the vegetables for a richer flavor.
3. To cook eggs in the shell: Boil water, lower eggs into the boiling water in a metal spoon so the metal absorbs the heat and the eggs won't crack from the sudden change in temperature. Lower heat to simmer and cook eggs to desired doneness. For eggs at room temperature — soft cooked, 3 to 4 minutes; hard cooked, 10 minutes.. For eggs right out of the refrigerator: soft cooked,, 5 minutes; hard cooked, 12 minutes. Immediately plunge eggs in cold water after cooking; the shell will peel off easily and the whites will be tender.
4. A teaspoon of salt added to water brings it to boil faster, cuts down on whites running out in case the shells crack.

Frying, Sauteing, Browning

2008-08-03T17:41:00.000+08:00

1. In pan frying and sauteing, always get your pan hot first before adding the oil or butter so food won't stick to the pan.
2. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
3. Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
4. 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.
5. Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
6. Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.

The Basics

2008-08-03T17:38:00.001+08:00

Even world-class chefs have to start somewhere. Here are some basic tips for getting off on the right foot in the kitchen.

Choose recipes that aren't too complicated when you first start cooking. You don't want to be overwhelmed by a recipe that has unusual ingredients or difficult steps, or that is time consuming. Try one- or two-pot dishes, and be sure to check out our recipe section for some simple meal ideas.
Read the recipe through from beginning to end before you start. Do you have all the right ingredients? Utensils? Appliances?
Make sure you understand all the directions.
Check the clock and make sure you have enough time to make the recipe. You don't want to spend tons of time in the kitchen — and with the right recipe, you won't need to. If you have to get dinner on the table by a certain time, figure out when you'll need to start in order to have the meal ready. Most recipe instructions include the amount of time it takes to prepare the dish. It might be a good idea to add 10 or 15 minutes to that time when you first try to conquer the kitchen — just to be on the safe side.
Assemble all your ingredients in one place before you start. Some chefs like to measure out each ingredient ahead of time before cooking. Pull out the utensils, measuring cups, and spoons you'll be using and keep them handy so you won't need to run all over the kitchen.
An apron is a good idea if you want to keep your clothes from getting dirty. (You can skip the chef's hat, but it's smart to tie back long hair.)
Always wash your hands with warm water and soap before any kind of food preparation. You may need to wash your hands several times as you cook, especially after touching raw meat, poultry (chicken and turkey), fish, and egg products.
Never put cooked or ready-to-serve foods on plates, cutting boards, counters, or other surfaces where you have placed raw meat, poultry, fish, or egg products without first washing these surfaces with hot, soapy water.

Getting Creative in the Kitchen

2008-08-03T17:35:00.000+08:00

Once you get the hang of reading recipes and mastering some meals, you can get creative in the kitchen! Let loose and:

Try experimenting with different ingredients — substitute beans for meat, or crunchy green beans for carrots, for example.
Learn to use herbs and spices.
Bring out your artistic side by experimenting with different colors and textures in meals.
Focus on one type of dish and learn lots of variations.
Try recipes from cultures or ethnicities other than your own.
Invent your own recipes and try them out on family members and friends.

Most of all, don't be afraid to fail a few times. Cooking is like anything else — it takes practice. So even if no one likes your banana tacos, just remember: delicious meals come out of creative (and adventurous) minds.

Eggs

2008-08-03T17:19:00.000+08:00

Brown eggs have thicker shells, which makes them great for boiled eggs - they don't crack as easily.

Buy white eggs and brown eggs alternately, and you will always which eggs in the refrigerator are the oldest.

When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.

Fresh eggs are better when poached or fried - the fresher the egg, the better it will hold its shape.

Hard cook eggs that are at least a week old, you'll find them easier to peel after cooking and cooling than fresher eggs.

Always use eggs right from the refrigerator for poaching, they are less likely to spread out, and the yolks are less likely to break.

To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks; a doubter will float.

The CDC (Centers for Disease Control), reports that something less than 1/2% of all foodborne illness is related to eggs. According to the USDA, only one egg in 20,000 might be contaminated with Salmonella. Based on the USDA statistics, that means that the average person might eat a contaminated egg once in 84 years.

EGGS

4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup

4 Ex Lg eggs = 1 cup
6 Ex Lg whites = 1 cup
12 Ex Lg yolks = 1 cup

5 Lg eggs = 1 cup
7 Lg whites = 1 cup
14 Lg yolks = 1 cup

5 Med eggs = 1 cup
8 Med whites = 1 cup
16 Med yolks = 1 cup

6 Sm eggs = 1 cup
9 Sm whites = 1 cup
18 Sm yolks = 1 cup

EGG SAFETY
(Compiled from the FDA Consumer - latest revision, July 2002)

Salmonella Enteritidis is a bacterium that can be inside shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 160 F (71 C) kills the bacteria. Refrigerating will not kill the bacteria.

Other foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk too. Their commercial counterparts are usually made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. But the best practice, even when using products containing pasteurized eggs, is to eat the foods only as they are intended to be eaten. Do not sample unbaked store-bought cookie dough.

Consider using pasteurized eggs for homemade recipes that do not include a cooking step, such as eggnog or Caesar salad dressing. Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.

Some other tips to ensure egg safety:
Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
Cook pasta dishes and stuffings that contain eggs thoroughly.

USDA grading system for eggs:
Grade AA The shell is clean, normal-shaped and unbroken; when first broken, the eggs spread remains compact; has a clear, thick albumen with prominent chalazae and a firm, centered yolk.
Grade A The shell is clean, normal-shaped and unbroken; when first broken, the egg spreads slightly; has a clear, reasonably firm albumen with prominent chalazae and a firm, fairly high yolk.
Grade B The shell may be slightly stained or misshapened; when first broken the egg spreads over a wide area; has a clear, watery albumen and an enlarged, flattened yolk.

Carrots

2008-08-03T17:04:00.000+08:00

Carrots should be stored at 35 degrees F.

Large or older carrots can have a slightly bitter taste. To avoid this, slice lengthwise and remove the core.

To store carrots, cut the tops off and place them in a plastic bag in the vegetable crisper in your refrigerator.

Avoid carrots with green tops, they will be bitter. The green color is caused by sunlight and is usually the result of heavy rain washing the soil away.

A medium bunch of carrots = 1 pound
One large carrot, shredded, = 1 cup

Carry raw carrots in a sack lunch, to your next picnic, or in the car when you are on the go. There are many different ways that you can eat raw carrots, and the choices are almost endless. They can be eaten whole, in sticks, cut into rounds, and chopped or shredded in salads. Kids love the mild taste of carrots!

Chicken Skin

2008-08-03T17:02:00.001+08:00

Should the skin be removed from chicken before or after cooking?

Chicken is a healthful meat which provides a significant amount of protein. A 100-gram (3 1/2-ounce) portion of roasted breast meat with skin has 197 calories, 30 grams of protein, 84 milligrams cholesterol and 7.8 grams fat (35% of total calories). To eliminate about half the fat, trim away the skin before eating the meat. It makes little difference in the fat content whether the skin is removed before or after cooking, but the meat is more moist and tender when cooked with the skin on.

Chicken Skin

2008-08-03T17:02:00.000+08:00

Should the skin be removed from chicken before or after cooking?

Chiffon cakes

2008-08-03T17:00:00.000+08:00

Chiffon cakes are made with oil, egg yolks, egg whites, sugar, flour, lemon juice and baking powder. Chiffon cake owes its unique texture to the use of vegetable oil instead of butter, and the effect of the oil on the foam structure of the beaten egg whites used in this cake.

BACTERIA IN THE HOME

2008-08-03T16:56:00.000+08:00

The most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the typical kitchen sponge and 'dish cloths' in American homes. They provide a source of moisture, a ready food supply in the form of food particles, and an easy surface to which the bacteria may cling. They can easily be disinfected however, by placing in a microwave oven for 60 seconds. The odor is improved too!

Kitchen Terminology

2008-08-03T16:53:00.000+08:00

Au jus - To serve with the natural juices or gravy.

Bake - Cook by dry heat in an oven; or to cook pancakes on a griddle.

Baking sheet - Good baking sheets (also called cookie sheets) are thick, and the best are insulated. Nonstick baking sheets can make life easier.

Baking (Pizza) stone - It is best to bake pizza and bread directly on a hot surface, and a baking stone provides the hot surface needed.

Barbecue - To roast meat slowly on a spit or grill over coals, or in the oven, basting frequently with a highly seasoned sauce.

Baste - To moisten foods during cooking with drippings, water or seasoned sauce, to prevent drying or to add flavor.

Beat - To work a mixture smooth with a regular, hard, rhythmic movement.

Blanch - To immerse fruits or nuts in boiling water to remove skins or make easy to peel; also, to dip fruits and vegetables in boiling water in preparation for canning, freezing or drying.

Blend - To mix two or more ingredients until smooth and uniform.

Blind bake - To bake a piecrust before it is filled to create a crisper crust. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans or uncooked rice. These are removed shortly before the end of baking time to allow the crust to brown.

Boil - Cook in boiling liquid in which bubbles rise vigorously to the surface. The boiling point of water is 212�F at sea level.

Braise - To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. Braising is an ideal way to prepare less-tender cuts of meat, firm fleshed fish and vegetables

Broil - Cook by exposure to direct heat under the broiler of a gas or electric range, in an electric broiler, or over an open fire.

Brown - To cook food quickly on top the stove (in fat or without fat), under a broiler, or in the oven to develop a richly browned, flavorful surface and help seal in the natural juices.

Brush - To spread food with butter or margarine or egg, using a small brush.

Butterfly - To split a food such as shrimp, boneless lamb leg or pork chop, horizontally in half, cutting almost but not all the way through, then opening (like a book) to form a butterfly shape. Butterflying exposes more surface area so the food cooks evenly and more quickly.

Candy - To cook fruit in a heavy sugar syrup until transparent, then drain and dry. Also, to cook vegetables with sugar or syrup to give a coating or glaze when cooked.

Caramelize - To melt sugar slowly over very low heat until sugar is liquid, deep amber in color and caramel flavored.

Chill - To refrigerate food or let it stand in ice or iced water until cold.

Chop - To cut food into small pieces with a knife or small cutting appliance.

Chow (Stir-fry) - A basic cooking method in Oriental kitchens. Generally a wok is used, but you may use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike saut�ing.

Clarify - To clear a liquid, such as consomm�, by adding slightly beaten egg white and egg shells; the beaten egg coagulates in the hot liquid and the particles which cause cloudiness adhere to it. The mixture is then strained.

Coat - To roll foods in flour, nuts, sugar, crumbs, etc., until all sides are evenly covered; or to dip first into slightly beaten egg or milk, then to cover with whatever coating is called for in a recipe.

Coats spoon - When a mixture forms a thin, even film on the spoon.

Coddle - To cook slowly and gently in water just below the boiling point. Eggs are frequently coddled.

Combine - To mix various ingredients together.

Cook - To prepare food by applying heat in any form.

Core - To remove the core or center of various fruits, such as apples, pears and pineapple, and vegetables, such as lettuce and cabbage. Coring eliminates small seeds or tough and woody centers.

Correct the seasoning - To check for salt, pepper or herbs to make sure the dish has turned out as expected.

Cream - To rub, whip or beat with a spoon or mixer until mixture is soft and fluffy. Usually describes the combining of butter and sugar for a cake.

Crimp - To pinch or press dough edges - especially piecrust edges - to create a decorative finish and/or to seal two layers of dough so the filling does not seep out during baking. Edges of parchment or foil may also be crimped to seal in food and its juices during cooking.

Crisp - To make firm and brittle in very cold water or in refrigerator (lettuce or other greens, for example).

Curdle - To coagulate, or separate, into solids and liquids. Egg- and milk-based mixtures are susceptible to curdling if they are heated too quickly or combined with an acidic ingredient, such as lemon juice or tomatoes.

Cut - To break up food into pieces, with a knife or scissors.

Cut in - To mix shortening with dry ingredients using a pastry blender, knife or fork. Usually applied to pastry making.

Deep-Fry - Cooking in enough fat to cover the food completely. The aim is to produce foods with a crisp golden-brown crust and a thoroughly cooked interior without letting them absorb too much fat. The kind, quantity and temperature of the fat are important in accomplishing this result.

Deglaze - After meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich coloring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.

Devein - To remove the dark intestinal vein of a shrimp by using the tip of a sharp knife, then rinsing the shrimp in cold water.

Develop - Allow food to sit for a time before serving so the flavors have a chance to blend or brighten.

Devil - To coat with a hot seasoning, such as mustard or a hot sauce. Eggs are "deviled" when the yolk is mixed with highly spiced seasonings.

Dice - To cut food into small cubes of uniform size and shape, usually about 1/4 inch in size.

Dissolve - To make a liquid and a dry substance go into solution.

Dot - Scatter small amounts of specified ingredients, usually butter, or nuts, chocolate, etc. on top of food. This adds extra richness and flavor and helps promote browning.

Dredge - To sprinkle, coat or cover with flour, crumbs, cornmeal or other seasoned mixture.

Drizzle - To slowly pour a liquid, such as melted butter or a glaze in a fine stream, back and forth, over food.

Dust - To sprinkle a food or coat lightly with flour, sugar, cornmeal or cocoa powder.

Emulsify - To bind liquids that usually cannot blend smoothly, such as oil and water. The trick is to add one liquid, usually the oil, to the other in a slow stream while mixing vigorously. You can also use natural emulsifiers - egg yolks or mustard - to bind mixtures like vinaigrettes and sauces.

Ferment - To bring about a chemical change in foods or beverages. Beer, wine, yogurt, buttermilk, vinegar, cheese and yeast breads all get their distinctive flavors from fermentation.

Fillet - A strip or compact piece of boneless meat or fish.

Flamb� - To sprinkle with brandy or liqueur and ignite and serve flaming.

Fold; Fold in - To combine two ingredients or two combinations of ingredients by two motions; cutting vertically through the mixture and turning over and over by sliding the implement (usually a rubber spatula or wire whisk) across the bottom of the mixing bowl with each turn.

Fork-tender - A degree of doneness for cooked vegetables and meats. You should feel just a slight resistance when food is pierced with a fork.

Fricassee - To cook pieces of fowl or meat by braising and serving with a thickened sauce.

Fry or Pan-Fry - To cook in a small amount of fat on top of the stove; also called "saut�" and "pan-fry."

Garnish - To decorate any foods. Nuts, olives, parsley, citrus zest and so forth are called garnishes when used to give a finish to a dish.

Glac� - To coat with a thin sugar syrup cooked to the crack stage.

Glaze - To cover with aspic; to coat with a thin sugar syrup; to cover with melted fruit jelly. Cold meats, fish, fruit, etc., are often glazed.

Grate - to rub on a grater to shred or flake.

Grill - See "Broil."

Hack - When cutting up chickens or thin boned meats, one "hacks" with a cleaver, thus cutting the meat into large bite-size pieces and retaining the bone. The presence of the bone will keep the meat moist during cooking.

Julienne - Food cut into very thin strips.

Knead - To work and press dough with the heels of your hands so the dough becomes stretched and elastic.

Lard - To insert strips or pieces of fat into uncooked lean meat for added flavor and moisture; or, slices of fat may be spread on top of uncooked lean meat, meatloaf or fish for the same purpose.

Leavening - Any agent that causes a dough or batter to rise. Common leaveners include baking powder, baking soda and yeast. Natural leaveners are air (when beaten into eggs) and steam (in popovers and cream puffs).

Liqueur - A sweet, high-alcohol beverage made from fruits, nuts, seeds, spices, or herbs infused with a spirit, such as brandy or rum. Traditionally served after dinner as a mild digestive, liqueurs can also be used in cooking.

Lukewarm - At a temperature of about 95�F. Lukewarm food will feel neither warm nor cold when sprinkled on or held to the inside of the wrist.

Marinate (Marinade) - To let foods stand in a marinade, usually an acid-oil mixture of oil and vinegar or wine, often flavored with spices and herbs.

Melt - To heat solid food, like sugar or fat, until it becomes liquid.

Mince - To cut with knife or scissors into very fine pieces.

Mix - To stir, usually with a spoon, until ingredients are thoroughly combined.

Pan-broil - To cook, uncovered, on a hot surface, usually a skillet. The fat is poured off as it accumulates.

Pan-fry - To cook or fry on top of the range in a hot, uncovered skillet with little or no fat. Steaks, chops, potatoes are frequently cooked this way.

Parboil - To boil until partially cooked.

Pare - To cut away coverings of vegetables and fruits.

Pasteurize - To sterilize milk by heating, then rapidly cooling it.

Peel - To strip or slip off outer coverings of some fruits or vegetables.

Pinch - The amount of a powdery ingredient you can hold between your thumb and forefinger -- about 1/16 teaspoon.

Pipe - To force a food (typically frosting or whipped cream) through a pastry tip to use as a decoration or garnish, or to shape dough, such as that for �clairs.

Pit - To remove the seed or pit.

Plank - To bake or broil meat, fish or vegetables on a wooden or metal plank.

Poach - To cook eggs, fish, chicken, fruit and other delicate foods in hot liquid (below the boiling point), being very careful that food holds its shape.

Pot-roast - To brown meat in a small amount of fat, then finish cooking in a small amount of liquid.

Pound - To flatten meats and poultry to a uniform thickness using a meat mallet or rolling pin. This ensures even cooling and also tenderizes tough meat by breaking up connective tissues. Veal and chicken cutlets are often pounded.

Preheat - To heat oven to stated temperature before using.

Prick - To pierce a food in many or a few places. You can prick a food in order to prevent buckling - an empty piecrust before it is baked, for example - or bursting - a potato before baking, or sausages before cooking.

Proof - To test yeast for potency: If you're not sure if yeast is fresh and active, dissolve it in warm water (105� to 115�F) with a pinch of sugar. If the mixture foams after 5 to 10 minutes, the yeast is fine to use. Proofing also refers to the rising stage for yeast doughs.

Punch down - To deflate yeast dough after it has risen, which distributes gluten (the elastic protein in flour that gives bread its strength) and prevents dough from overrising. Punch your fist in the center of dough, then pull the edges toward the center.

Pur�e - To force vegetables, fruits and other foods through a fine sieve, food mill or ricer or blend in an electric blender or food processor to remove skins, seeds and so forth, and to produce a fine-textured substance.

Reconstitute - A procedure used for preparing dried foods, whereby the product is soaked in fresh water for a time.

Reduce - To evaporate some of the liquid in stock or sauce by boiling.

Render - To heat meat fat, cut into small pieces, until fat is separated from connective tissues. The clear fat is strained before being used in cooking. The crisp, brown bits left in the skillet - delicious but high in fat - are called cracklings.

Roast - Cook (Bake) by dry heat in an oven, on a spit in an oven, over charcoal, or in an electric rotisserie.

Roux - A blend of flour and oil or butter used to thicken sauces and gravies. The fat and flour are mixed together in equal amounts over heat. If a white roux is desired, the melting and blending are done over low heat for a few minutes. If a brown roux is desired, the flour is cooked in the fat to the desired degree of brown.

Rubbed - When whole-leaf herbs, such as sage or bay leaves, are crushed in the hands so that their oils are released, the herbs are then referred to as having been rubbed.

Saut� - To fry lightly until golden and tender in a small amount of hot fat on top of range, turning frequently. From the French word that means "to jump."

Scald - To heat liquid just below the boiling point; milk has reached a scalding point when film forms on the surface.

Scallop - To arrange foods in layers in a casserole (such as scalloped potatoes), with a sauce or liquid, and then bake. Usually has a topping of bread crumbs.

Score - To cut narrow grooves or gashes part way through fat, in meats before cooking.; e.g., in steaks to prevent curling, or to cut diamond-shaped gashes through fat in ham just before glazing.

Scramble - To stir or mix foods gently while cooking, as eggs.

Sear - To cook at a very high temperature, either on top of range or in oven, for a short time in order to quickly form a brown crust on the outer surface of meat.

Shave - To cut wide, paper-thin slices of food, especially Parmesan cheese, vegetables, or chocolate. Shave off slices with a vegetable peeler and use as garnish.

Shirr - To break eggs into a dish with cream or crumbs, then bake.

Shot - A liquid measure that amounts to very little or to taste. A shot of wine is about 1 ounce, but a shot of Tabasco is less than 1/16 teaspoon.

Shred - To cut food into slivers or slender pieces, using a knife or shredder.

Shuck - To remove the shells of oysters, mussels or clams, or the husks of corn.

Sift - To put dry ingredients through a fine sieve.

Simmer - To cook in a liquid that is kept just below the boiling point; bubbles form slowly and break below the surface.

Skewer - A long, thin metal or wooden pin used to secure or suspend meat and/or vegetables during cooking. To thread foods, such as meat, fish, poultry, vegetables, on a wooden or metal skewer so they hold their shape during cooking.

Skim - To remove fat or froth from the surface of a liquid, such as stock or boiling jelly.

Steam - To cook on a rack or holder over a small amount of boiling water in a tightly covered container.

Steep - To allow food, such as tea, to stand in hot liquid to extract flavor and/or color.

Sterilize - To heat in boiling water or steam for at least 20 minutes, until living organisms are destroyed.

Stew - To cook foods, in enough liquid to cover, very slowly - always below the boiling point.

Stir - To mix, usually with a spoon or fork, until ingredients are worked together.

Stir-fry (Chow) - A basic cooking method in Oriental kitchens. Generally a wok is used, but you may use a frying pan. The food is tossed about in a hot pan with very little oil, in a process not unlike saut�ing.

Stock - A liquid in which vegetables or meat has been cooked.

Sweat - To saut� over low heat with a lid on. This method causes steam and expedites the cooking time.

Temper - To heat food gently before adding it to a hot mixture so it does not separate or curdle. Often eggs are tempered by mixing with a little hot liquid to raise their temperature before they are stirred into a hot sauce or soup.

Tender-crisp - The ideal degree of doneness for many vegetables, especially green vegetables. Cook them until they are just tender but still retain some texture.

Terrine - A dish used for the cooking and molding of coarse-ground meat loaves or p�t�s. Also the meat itself. The dishes are found in many styles and materials.

Toast - To brown and dry the surface of foods with heat, such as bread and nuts.

Toss - To tumble ingredients lightly with a lifting motion, as in a salad.

Truss - To tie meat with metal or wooden pins or skewers, or string, to help meat hold its shape during cooking.

Whip - To rapidly beat eggs, heavy cream, etc., in order to incorporate air and expand volume.

Whisk - To beat ingredients (such cream, eggs, salad dressings, sauces) with a fork or the looped wire utensil called a whisk so as to mix or blend, or incorporate air.

Zest - To remove the colored peel of a citrus fruit. Use a grater, zester or vegetable peeler to remove the outermost part, avoiding the bitter white pith underneath. The peel itself is often referred to as zest.

Puto Cheese

2008-07-30T22:10:00.000+08:00

2 tbsp. baking powder
5 cups cake flour
2 1/4 cups white sugar
1/4 cup margarine
1/2 cup cooking oil
1 tbsp. vanilla
1 cup water
1 cup evaporated milk
4 pcs. whole egg
1 box cheese

Procedure:

1. Mix all dry ingredients and make a hole at the center.
2. at the center, put margarine, oil, milk, vanilla and water.
3.start mixing at the center until mixture is properly blended.
4. pour into the "Puto" tins
5. top with slice cheese
6. steam for about 15 minutes.

Cooking Terms

2008-07-22T22:01:00.000+08:00

Bake: To cook covered or uncovered in an oven, or oven-type appliance. For meats cooked uncovered, it's called roasting.

Bake blind: To bake an unfilled pie crust (shell). (Tip: To keep the shell from shrinking, prick the bottom and sides all over with a fork, then gently fit in a large square of waxed paper and weight it down with uncooked rice, dried peas or beans - these may be used over and over again.)

Barbecue: To broil or roast on grill or spit over coals or other heat. To cook with highly spiced sauce. Also means the picnic or meal of barbecued foods.

Bard: To cover meat or game with sliced bacon or salt pork.

Baste: To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

Beat: To make mixture smooth by adding air with a brisk whipping or stirring motion using spoon or electric mixer.

Bind: To make a mixture hold together by adding liquid, beaten eggs, cream, etc.

Blanch: To precook in boiling water or steam to prepare foods for canning or freezing, or to loosen skin.

Blaze: To pour warmed brandy or liqueur over food and ignite.

Blend: To thoroughly mix two or more ingredients until smooth and uniform.

Boil: To cook in liquid at boiling temperature (212º at sea level) where bubbles rise to the surface and break. For a full rolling boil, bubbles form rapidly throughout the mixture.

Bone: To remove bones from fish, meat, or poultry. This is best done by fish or meat dealer. A special, short, sharp-pointed boning knife is used. Braise: To brown in fat gently, with a small amount of liquid added, on top of range or in oven. Pan is covered to preserve juices.

Bread: To coat with bread crumbs before cooking.

Broil: To cook by direct heat, usually in broiler, or over coals.

Brown: To cook in a little fat at high heat until brown, sealing juices in; to place under broiler heat, or in oven, to brown top, as casserole or au gratin dishes.

Brush: To spread light coating of sauce, butter or other liquid on surface of meat, etc., using pastry rush or other brush.

Candied: To cook in sugar or syrup when applied to sweet potatoes and carrots. For fruit or fruit peel, to cook in heavy syrup till translucent and well coated.

Caramelize: To melt sugar slowly over low heat until it becomes brown in color.

Chill: To place in refrigerator to reduce temperature.

Chop: To cut in pieces about the size of peas with knife, chopper, or blender.

Clarify: To clear clouded liquid, such as aspic, bouillon, stock, by heating gently with raw egg white added, stirring, then straining through fine sieve or cheesecloth.

Coat: To dip in flour, crumbs or other mixtures before frying.

Coddle: To simmer gently in liquid.

Cool: To remove from heat and let stand at room temperature.

Combine: To mix two or more ingredients together.

Core: To remove the seed center of fruit or vegetables, leaving the rest intact.

Cream: To beat with spoon or electric mixer till mixture is soft and smooth. When applied to blending shortening and sugar, mixture is beaten till light and fluffy.

Crimp: To flute edges of pie crust.

Crisp: To restore texture of vegetables by covering with ice water for short period; to heat bread, crackers, dry cereals, etc., in oven few minutes.

Crumb: To coat with bread or cracker crumbs. So that the crumbs will stick, the food should first be dipped in milk or beaten egg.

Crumble: To break into small pieces or crumbs with the fingers.

Crush: To pulverize food with a rolling pin or whirl in a blender until it is granular or powdered.

Crystallize: To coat with a syrup that crystallizes-turns sugary-on cooling. Foods most often crystallized: fruits and flowers.

Cube: To cut into small square pieces.

Cure: To preserve meat, game, etc., with salt, liquid, smoking, etc. Cut and fold: To blend mixture with liquid by first turning spoon sideways in a cutting motion as the two are combined, then lifting mixture from bottom and folding over top with spoon until all is mixed.

Cut in: To mix shortening with dry ingredients using pastry blender or knives.

Temperature Chart

2008-07-22T21:52:00.000+08:00

Oven temperature chart:

Very slow oven 250º to 275ºF
Slow oven 300º to 325ºF
Moderate oven 350º to 375ºF
Hot oven 400º to 425ºF
Very hot oven 450º to 475ºF
Extremely hot oven 500º to 525ºF

Candy and Frosting temperature chart:

Thread 230º to 234ºF
Soft ball 234º to 240ºF
Firm ball 244º to 248ºF
Hard ball 250º to 266ºF
Soft crack 270º to 290ºF
Hard crack 300º to 310ºF

Thermometer readings for meats:
Beef:

Rare 140°
Medium 160°
Well-done 170°
Veal 170°
Lamb 175 to 180°
Fresh pork 170 to 185°
Smoked Pork:
Fully cooked 130°
Cook-before-eating 160°

Cooking Tips

2008-07-13T14:40:00.000+08:00

On this page you will find some of the tips and tricks we have learned to rely on over the years to make cooking easier and food taste better.

Please feel free to contribute your own cooking tips -- I'll post the best ones so everyone can see them.

~ Eggs ~

Tip 1: Baking with Eggs

When baking, always bring eggs to room temperature first. Cold eggs may cause the batter to curdle, which could affect the cake's texture. To quickly bring eggs to room temperature, let them soak in a bowl of warm water for about a half hour.

Tip 2: Are the eggs fresh?

When in doubt about the freshness of your eggs, try this simple test. Gently lower each egg into a glass of water. If the egg sinks, it is fresh! Eggs can be stored for several weeks in your refrigerator, preferrably in the carton they came home from the store in. It protects them from absorbing odors from your refrigerator. Do NOT store eggs in the door of your refrigerator!

Tip 3: Making meringue

Be sure your egg whites are at room temperature before you begin whipping them.

Sprinkle 1T. of sugar over the top of the meringue before baking to make it easier to cut without sticking to the knife.

If it wants to stick anyway, dip your knife in water.

Tip 4: Microwaving Poached Eggs

To poach eggs in your microwave fill a cereal bowl half full of water, heat for a minute on high and then crack the eggs into it. Heat for another minute and let sit a bit. If they are not perfect, cook about 15 more seconds to get them more done or decrease the time when you do the next ones. Times do vary according to the amperage of your microwave.

Tip 5: Refrigeration of eggs

Refrigerate eggs in their cartons if possible. The egg container acts as a barrier that prevents air and odors from seeping into the tiny pores in the shells. Never put them in the 'special' egg shelf that is in some refrigerators. The constant movement causes them to go bad sooner.

Cooking Adventure and Tips

CHILLI BEEF STIR-FRY

Quick Teriyaki Pork Steak ( Serves 4)

Ham and Potato Casserole

Sweet and Sour fish Balls

Kare-Kareng Manok

White Puto

Chicken Roll

Rellenong Bangus ( Stuffed Milk Fish) Recipe

Stuffed Shrimps

Brownies

Nuttty fruity Cookies

Chocolate Cake

Baking Failure and Causes

Oven Do's and Don'ts when Baking

Meats and Poultry Kitchen Tips

Seafood and Fish Kitchen Tips

Fruits and Vegetables Kitchen Tips

Dairy Products Kitchen Tips

Tuna Croquettes with Sesame Seeds

Chicken Wings Relleno

Kare-Kare

Filipino Sinigang na Baka Recipe

Culinary Tricks

Odor Removers

Disasters and Remedies

Baking, Candy Making

Broiling, Barbecuing, Roasting

Boiling, Simmering, Steaming

Frying, Sauteing, Browning

The Basics

Getting Creative in the Kitchen

Eggs

Carrots

Chicken Skin

Should the skin be removed from chicken before or after cooking?

Chicken Skin

Should the skin be removed from chicken before or after cooking?

Chiffon cakes

BACTERIA IN THE HOME

Kitchen Terminology

Puto Cheese

Cooking Terms

Temperature Chart

Cooking Tips

~~~ Eggs ~~~

Tip 1: Baking with Eggs

Tip 2: Are the eggs fresh?

Tip 3: Making meringue

Tip 4: Microwaving Poached Eggs

Tip 5: Refrigeration of eggs

~ Eggs ~