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10 Critical Ways To A Perfectly Food-Safe Kitchen
Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.
Your Refrigerator
1. Freezing does NOT kill bacteria; it only controls their...
A Cooks Guide to Cooking With Onions
Onions, subtle or strong have played a key role in
culinary history. Here is a guide to cooking with onions.
Yellow storage onions:
Probably the most familiar of all onions, you see em all the time at your local grocery store, sold in red net...
Boneless Prime Roast Recipe
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones,...
Gianduia Peaches
Grand Prize Winner
1st Prize – Dessert Category
Recipe created by Wolfgang Hanau
West Palm Beach, Florida
Make It Special Chef Recipe Contest
Makes 12 servings
Chef Quote: "I enjoy cooking with fruits because they are naturally...
What to do One Week before Thanksgiving
You only have seven days until your Thanksgiving guests arrive.
Is it time to panic or time to plan? You are going to need a
clean house, a scrumptious meal and a happy family. It is time
to plan. Pullout your Thanksgiving planning calendars...
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How to Use Herbs in Your Meals
It’s no wonder that herbs are so widely valued as culinary additions. Their pungent fragrances and often beautiful appearance adds both orally and visually to any meal.
Moreover, the flavor of each herb is very unique, adding a particular character to each dish you cook up. Whether dried or fresh, herbs add a wonderful dimension to cooking.
Plainer dishes really benefit from the depth of flavor that herbs add. Combining several herbs in one dish impart extra sophistication for discerning palettes.
How you use herbs in your food is limited only by your creativity and experimental nature in the kitchen. Moreover, if you grow your own herbs you will never have to run to the market at the last minute because you’ve forgotten to buy dill or oregano.
You’ll have the freshest ingredients right at your disposal whenever you need them. Growing your own herbs is cheaper than buying them, and they taste so much better when they’re right off the plant.
Adding herbs to a dish while it is being cooked will result in the flavor becoming more deeply ingrained in the food. It’s the same
principle as with herbal infusions: heat releases the character of the herb. If you want to really get the herbal aroma and taste into your meal, add the herb early on in the cooking process.
You can even create a bouquet garni by tying up a bunch of herbs into a piece of cheesecloth; drop it into soups and stews and remove the whole bundle from the pot when you’re about to serve. If you just want a hint of the flavor, on the other hand, sprinkle on fresh ground dried herbs or scatter chopped fresh herbs on after your cooking is done.
For example, you could add chopped chives to a baked potato, parsley to a plate of chicken and rice, or cayenne pepper to a dish or chili. Remember, though, that dried herbs are more concentrated and pungent than fresh herbs. If you choose to use dried herbs, use about a quarter less than you would if you were using fresh.
About the Author
If you’re interested in herbs and how they can revitalize your life, learn how to harness their power, and how to grow then in your own garden, check out my website http://www.amazing-secrets-of-herbs.com for more information.
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