Cooking Techniques for Beginner and Intermediate Cooks 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. Continue Reading » Simple Reduction Sauce How to Make a Simple Reduction Sauce A reader wrote to me to say that he cannot make a reduction correctly. Continue Reading » London Broil London Broil – Meat Cut or Cooking Technique? Continue Reading » 8 Tips To Grill Like A Pro Become A Better Grill Master With These Simple 8 Tips I’m often asked by home cooking enthusiasts how to grill like the pros do. Continue Reading » Steaming Technique | How to Steam Food All About Steaming Steaming is a moist heat cooking method. Continue Reading » The Secret To Great Saute How to Saute Like a Professional Chef Probably the most important technique I can share with you is how to sauté properly. Continue Reading » Saute Cooking Videos Fire Up the Grill
Ask Mr Breakfast -- How do I poach an egg? How's it going Florence? I'm doing fine. Let's get to poaching. Get out a medium or large saucepan. You'll want something with a depth of at least 3 inches because that how much water you'll be using. I've seen recipes say to use a 1/2 cup to a full cup of water. Stay out of trouble, Mr Breakfast How To Poach Eggs Without Using Vinegar In the years since I first answered the question above, I've started using a slight variation on that method. The trick to this method is pricking the eggs with a pin and boiling them in the shell for just 10 seconds. After reading the column above, Chef Phil C. wrote in with some advice for poaching multiple eggs. "First of all I rarely poach less than 4 or 6 eggs at once. "Bring to a boil and turn down to a simmer, then stir the water briskly to form a vortex. "I then take them out and keep them on a deep dish with a little warm water. Thanks for the great tip Chef Phil! "Line a coffee cup or soup cup with a piece of clingy plastic wrap. Thanks Denise!
Stolen Camera Finder - find your photos, find your camera - StumbleUpon Top 10 Basic Cooking Tricks Food This is a first for the List Universe – a cooking topic. This list will teach you 10 very basic cooking tips to guarantee restaurant level perfection every time. The basis for most of these methods is from the French technique. 1. The perfect hard-boiled egg should have a moist and bright center – it should not be pale yellow and powdery and there should definitely be no signs of green around it (this signifies overcooking). To perfectly boil an egg, you need a pot which is large enough to hold the number of eggs you want to cook without them touching – but do not let it be so big that the eggs can move around the pot. 2. The best type of scrambled eggs, in my opinion, is French style – the French style is much more like a sauce than the English style which is usually dry. In a large pot put a knob of butter (between 25-40 grams) and turn the heat on low. 3. There is really only one rule with an omelette – it must not brown. 4. 5. 6. 7. 8. 9. 10. Jamie Frater
Rachael Ray's Official Website :: Bacon-Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions Preheat oven to 425°F. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Place the potatoes in a pot and cover with water. Bring 1-inch water to a boil. Place the potatoes back in the hot pot after draining. Serve chicken with green beans and potatoes alongside.
How to Make Homemade Beef Jerky Beef jerky can be a nearly perfect snack nutritionally but it’s expensive and making your own requires special equipment like a dehydrator. Until now. We show you how to get great tasting beef jerky with the stuff you’ve already got in your kitchen. Growing up in Central Pennsylvania, I’m no stranger to homemade jerky. Jerky is one of the healthier foods you can snack on if you get a brand not loaded with preservatives and salt. And considering what we know about carbs , the importance of protein and the ‘undemonization’ of fats, it all adds up to jerky being a hell of a food. As much as I love jerky, it can quickly become expensive with a 3 oz bag easily costing $5 to $6 and the thought of making my own was tainted with tales of hours of prep and the aid of a high-priced dehydrator. So imagine my delight and skepticism when I ran across a small blurb in Men’s Health claiming jerky could be made at home simply and with no expensive tools. What you’ll need: How to Make Homemade Beef Jerky
Rachael Ray's Official Website :: Pesto-Presto Italian Flag Chicken Pre-heat the oven to 450ºF. In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup of the Parmigiano Reggiano (about a handful) and some salt and pepper. Process into a smooth paste. Reserve. Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Transfer the chicken pockets to a baking sheet and lay three slices of tomato over each breast, overlapping them like shingles.
Essential Egg Techniques Skip to main content Recipes Enlarge Credit: Penny De Los Santos Eggs are the quintessential brunch food. Whether scrambled, poached, fried, or gently folded into an omelet, they're the ideal Sunday morning food, preferably served with a side of home fries and some crispy bacon. If you're ambitious about your breakfast, you can cure your own bacon, but even the most hands-off cooks can master the art of properly cooking an egg. Just click through these easy to follow slideshows from our test kitchen, and you'll be flipping omelets with the best of them in no time.How to cook soft boiled eggs »How to make fluffier omelets »How to cook the perfect sunny-side up egg »How to create delicious scrambled eggs »A helpful trick for peeling hard boiled eggs »The very best way to crack eggs » Save Print Email «Previous Post Lunch With the Samburu Warriors Next Post» Watch SAVEUR's Gabriella Gershenson Tonight on 24 Hour Restaurant Battle More from Saveur.com Related Links Your Comments stay connected
Rachael Ray's Official Website :: Chicken with Apple Gravy, Rice Pilaf and Green Beans In a large saucepan, heat 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the rice and toast until light brown, about 4 minutes. Stir in 2 1/2 cups stock and bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes. During the last 3 minutes of cooking, stir in the peas and cheese. While the rice cooks, in a large skillet, heat the remaining 1 tablespoon EVOO, one turn of the pan, over medium-high heat. Melt 1 tablespoon butter in the skillet, then whisk in the flour and cook for 1 minute. While the chicken cooks, in a large saucepan, bring 1 inch of salted water to a boil. Pour the apple gravy over the chicken and serve the rice and green beans alongside. This is one of many "Yum-o!"
Learn How to Cook with The Great Courses There’s a strong sense of pride and accomplishment that comes from cooking your own meals; from taking ingredients and combining them to create eye-catching and mouth-watering dishes that can please you and your family and friends. The only problem: For many of us, cooking looks so complex and frustrating that it doesn’t seem worth our time. Show Full Description Hide Full Description But it doesn’t have to be that way. With just a bit of education, you can master how to cook and forget about being anxious in the kitchen. transform everyday ingredients into restaurant-quality dishes, create delicious meals for both casual weekday dinners and large holiday celebrations, learn how to work with unique tastes and ingredients to expand your palate, avoid spending money on expensive meals or unhealthy fast food, and rediscover the joy of cooking and eating. Master the Skills for a Great Meal And it all begins with a thorough introduction to building your essential kitchen.