Onions and Tears

There are many methods recommended for cutting onions to avoid tears. Each method has its supporters. Try each of them, if one works for you, use it. Methods: • cut the root off last; • refrigerate before cutting; • peel them under cold water; • have a fan

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Onions and Tears

Cuisinart Electric Pressure Cooker CJPC-600 – Chef’s Kitchen

Foodbuzz Daily Special When the pressure is on, this electric beauty cooks many foods up to 70% faster than conventional methods. The Cuisinart® 6-Quart Electric Pressure Cooker is the totally safe way cook smarter. Pressurized steam creates hotter temperatures, and the tightly sealed pot keeps vitamins and minerals from boiling away. Nonstick cooking pot also seals in moisture that keeps roasts, stews, vegetables and more tender and flavorful. Even cheesecake and custards turn out delectably creamy. Cooker features adjustable pressure and temperature settings to let you brown, simmer or sauté before pressure cooking and keep foods warm after. Limited 3-year warranty. 1,000 watts. Product Features • Removable nonstick 6-quart cooking pot includes inside measurement marks • Powerful 1,000 watt motor handles the big cooking jobs • Brushed stainless steel design accents any kitchen décor • Easy-to-read digital thermostat lets you quickly adjust temperatures • One-touch, push-button controls offer high and low pressure settings, plus Browning, Simmer, Sauté and Keep-Warm • 99-minute time and LED countdown display ensure perfect cooking time • Sturdy cool-touch side handles make lifting easy and safe • Wire trivet holds foods inside the pot or out on the counter • Cooking pot and trivet are dishwasher-safe • Includes instruction/recipe booklet with 48 recipes for appetizers, soups, salads, side dishes, entrées and desserts

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Cuisinart Electric Pressure Cooker CJPC-600 – Chef’s Kitchen

Oven Cleaning

When I was in the market for a new stove I decided I wanted one that was self cleaning.? I thought how great it would be to not have to ever clean the oven again.? Well, I should have done my homework.? It is simple but it’s a job that takes hours to do.? I mean like 5 hrs! The temperature inside the oven gets so hot that anything which may have spilled while baking is completely cremated and turned into dust.? I’ve gone through this process twice in the 5 years that I’ve owned my stove.? Oh, I want my oven clean but I’ve found a really easy way to do it without using so much electricity. To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily. This works wonderfully.? I open the oven door and let the odor escape before wiping out my oven and this process takes about 15 minutes to do and I don’t heat up the kitchen with that 800 degree self cleaning method.

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Oven Cleaning

Daring Bakers do Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking . They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. It turned out perfect.? The only thing I will do differently next time is to dip the cookies in the espresso mixture for longer.? I was afraid of them becoming mushy! And what an incredible challenge this was!? And not because I screwed anything up this time!? They made us make this from complete 100% scratch.? Right down to? making our own mascarpone cheese.? I had to read through the directions several times just to be sure they didn’t want us making our own vanilla and rum extracts!!! I truly loved this challenge and for me it was probably one of the most rewarding.? If I had never done this challenge I would NEVER …

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Daring Bakers do Tiramisu

Food Preparation and Cooking Terms (Part 1)

Al Dente – foods, especially pasta, cooked only until soft enough to eat but not overdone. The Italian translation is “to the teeth.” Adjust Seasonings – To taste the dish before serving to determine the need for salt, herbs or other seasonings. Blackened – A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides. Blanch – Blanching is a process in which food is briefly plunged into boiling water for a moment, then immediately transferred to ice water to stop the cooking process. Blanching tomatoes or peaches for about 20 seconds makes them easier to peel. Braise – Braising involves cooking a food in a little fat to brown, usually on the stove top then covering and cooking slowly until done. This is particularly suited to less tender cuts of meat. Broil – To cook food directly under or over a heat source, usually in the oven under the top broiler element or on the grill. Brown – To cook food quickly at a moderately high heat to brown the surface. This can be done on the stove top or under the broiler in the oven. Butterfly – This is when a food is cut down the center but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.

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Food Preparation and Cooking Terms (Part 1)

Fried Green Tomatoes

Wednesday is Farmer’s Market day for me.? This Wednesday I was lucky enough to find some nice green tomatoes mixed in with all of the beautiful ripe ones.? I bought some up and made us some Fried Green Tomatoes for a snack yesterday afternoon.? I kept it nice and simple because I knew the tomatoes would be delicious… And they were… Fried Green Tomatoes (Simply Recipes) Ingredients 3 medium, firm green tomatoes 1/2 cup whole wheat flour (seasoned with salt and pepper) 1/4 cup milk 2 beaten eggs 2/3 cup fine cornmeal 1/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Method 1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes. 2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

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Fried Green Tomatoes

Apple Sticky Buns

The only thing I would change in this would be to add a glaze made from powdered sugar and milk. The amount will depend on how much glaze you want or if you want to actually ice completely. If you decide to ice and want a quick method, use a container of pre-packaged cream cheese icing or make your own. I haven’t tried it yet but I really think pineapple in place

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Apple Sticky Buns

Cabbage Tip

Did you know that you can chop or shred your cabbage the day before, cover it with water and refrigerate. The water and cold helps keep the cabbage crisp. This trick will work for finely grated cabbage but the finer the grate the more water it will hold so I don’t use this method when using grated cabbage.

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Cabbage Tip

Removing Fat From Cooked Meats and Sauces

There is an easy method for removing fat from homemade stock. After boiling your meat, allow it to cool slightly, pour it into a zip-top plastic freezer bag. Refrigerate the bag for 15-20 minutes. This allows the fat to rise to the top. Hold your bag over a large bowl and snip one corner from the bottom of the bag, letting the stock pour into the bowl. When you get to the layer of fat, pinch the corner shut and throw away the bag, fat and all. Another simple way to remove fat from dishes such as chili or spaghetti sauce is to let the sauce cool slightly allowing the fat to rise to the top. You can lay a slice of bread on top of the sauce and allow it to collect the fat or you can lay a paper towel over the top and receive the same results.

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Removing Fat From Cooked Meats and Sauces

Egg Wash Tip

Egg Wash Tip While watching the Food Channel one night I saw a woman frying chicken. She did it pretty much the same way I do by dipping the meat into an egg wash and then into flour. The difference between her way and mine was the egg wash. Her egg wash consisted of the yolk and water only. No egg white. I’ve always used the whole egg and it seems that no matter how much I whisk, the white of the egg has trouble clinging to the meat, causing the flour sometimes separate from the meat when frying. I tried her method with chicken tenders and it really works. I did have to use 2 egg yolks instead of 1 whole egg, adding about 1/4 cup of water. I also double dipped, meaning I dipped the chicken in the egg wash, into the flour, back into the egg wash and again into the flour before frying. The results – moist and tender on the inside, crispy crust on the outside. Give this one a try. I think you’ll love your results too.

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Egg Wash Tip

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