In Chinese cooking the emphasis is on the preparation of food rather than the cooking of it. This is the time consuming part of the recipe as the actual cooking time is very short. Take great care when cutting to ensure that all ingredients are a similar size and will therefore cook evenly. Meat must be cut across the grain to help tenderise it. Normally it is either sliced or shredded. Vegetables may be sliced straight or diagonally, shredded or diced.
Always prepare each ingredient and… Continue
Added by Norbert on July 30, 2008 at 8:30pm —
The rise of the ethnic restaurant here in Ireland has been a great phenomenon over the last 20 years. Chinese, Indian, Korean, Thai and Mexican restaurants have sprung up and are flourishing. The colour, texture and great variety of dishes in Indian and Chinese cooking, in particular, is irresistible and the taste buds of Irish people respond favourable to this food. It is surprising how garlic served in ethnic food is warmly received, but when it comes from a French or Irish kitchen it is less… Continue
Added by Norbert on July 28, 2008 at 8:30pm —
I love it. Been at it for over a year and have kept off about 25 pounds. Lots of fats and plenty of protein is suiting me just fine.
Added by tcasey on July 25, 2008 at 8:38pm —
The use of fermented bread spread quickly but did not supersede the old method of making unleavened flat cakes. This was the only bread known to the Roman soldiers.
In medieval times these flat cakes were used instead of plates for cutting up meat. The lords and ladies would then distribute their meat-juice-soaked platters of dried bread to the poor.
This basic concept, of bread as edible plate, is most familiar to us in the famous Danish open sandwich. Even canapés, the… Continue
Added by Norbert on July 25, 2008 at 8:00pm —
Most wines are produced as an accompaniment to food, and there are many established guidelines for matching wine with food successfully. Originally wine styles evolved to complement the cuisine of a region, so this is often a good starting point for finding a good wine and food combination. There is no single choice of wine that must be drunk with a certain dish, but some are definitely a better match than others.
THE BASIC CONSIDERATIONS
To achieve the best mach it is… Continue
Added by Norbert on July 24, 2008 at 10:14am —
is an indicator of how much sugar a wine contains, though wines made from very ripe grapes can have a slightly sweet flavour even when there is no sugar. Almost all red wines, and most white wines, are dry, that is, they contain almost no sugar. White wines that taste slightly sweet are described as 'off-dry'. The part of the tongue that is most sensitive to sweetness is the tip.
is what makes lemons taste sour. It causes the mouth to water, and its… Continue
Added by Norbert on July 21, 2008 at 10:00pm —
Many people have a misguided and over simplified view of the dietary value of bread.
Bread, they believe, equals calories which equals fat. And to reduce fat many people reduce the bread intake.
Of course bread contains calories, like all foods, but it supplies life-giving energy in the right form for a healthy diet.
One weakness of the a nation's eating habits is not the amount of calories consumed, but that to high a proportion of these calories are in the form of fat or… Continue
Added by Norbert on July 21, 2008 at 9:00pm —
Half and Half Cream: In the United States, half and half is a mix of 1/2 whole milk and ½ cream with a fat content of 12% and typically used as a cream in coffee. Half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking.
Light Cream: Pretty much the same as half and half. Also know as coffee cream or table cream. Will whip if it contains 30% butterfat but will not be very stable. Generally contains only 20% butterfat.… Continue
Added by Norbert on July 17, 2008 at 9:44pm —
Wonder how to make cheesecake
Prep: 20 min, plus setting plus 1 hr chilling
100g digestive biscuits, or cookies, crushed into fine crumbs
50g demerara sugar
50g Butter, melted
500g full-fat cream cheese
100g icing sugar
1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
200ml double… Continue
Added by Sabixatzil on July 16, 2008 at 1:46pm —
Alternative Uses for Wine
I was wondering what else do people do with wine other than drink it? I came up with quite a few things and hope you too have some alternative uses to contribute to the article! If so, please add them in a message in the comments box or let us know if you have tried any of these or others.
Ladies, this is great for crafts, curtains, anything you use fabric for! Apparently deep red wine is great for dying or staining fabrics! To do… Continue
Added by Debbi on July 15, 2008 at 5:00pm —
Yes, you read that correctly! The title of this blog is "Painting with Wine!" Who would have ever thought to do that? Well, Philipe Dupfrenoy did and he has made quite a splash!
In researching this subject I found that Mr. Dupfrenoy stumbled upon this unusual art form in a restaurant when he dipped a brush into a bit of red wine left in his glass and drew a little sketch on the tablecloth. I've dabbled in art most of my life and spilled quite a bit of wine over the years yet never… Continue
Added by Debbi on July 15, 2008 at 4:53pm —
Crab cakes with green onions and seasonings, from Coweyes Brown.
* 2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
* 2 tbsp. reduced-fat mayonnaise
* 1 Tbsp. Worcestershire sauce
* Several drops hot pepper sauce
* 4 green onions, chopped
* 2 Tbsps. dry mustard
* Salt and freshly ground pepper, or to taste
* 2 egg whites
* 1 cup cracker… Continue
Added by Sabixatzil on July 15, 2008 at 3:00pm —
this one looks really good:
this one looks baaaad:
Added by Sabixatzil on July 15, 2008 at 9:12am —
I want to do a family dinner, with lots and lots of ribs, cos I think that every one loves ribs, don't they?
Well, and steaks too
I can handle cooking steaks, I do them pretty well, but I can't do ribs.
They're either too dry, or just don't look as good as they do in the recipe books and videos.
I'm trying really hard, and I just can't do em right.
Tried all kinds of recipes too.
Any tips or pointers?
What's the best way you know to make… Continue
Added by Sabixatzil on July 15, 2008 at 9:11am —
Today's baker can draw from the knowledge of our own baking tradition and the techniques of nations world-wide. Bread in many countries is made from a paste prepared from a ground cereal and water. The paste is flattened and baked on a griddle and makes such examples as the Tortillas of Mexico and the Chappatas of India. Here the paste, which we call dough, is aerated to give volume, typically by yeast or baking powder.
When baking bread it is good practice to start from a reliable recipe… Continue
Added by Norbert on July 14, 2008 at 9:04pm —
It is often said that tasting is an entirely subjective matter. It is true that our sensitivities to sweetens, acidity, tannins and certain aroma compounds differ. Our private experience of tasting the wines may be entirely different (how could we ever know?) However, even if we have different sensitivities to the components in a wine, we can usually agree which of any pair of wines is sweeter, more acidic or more tannic. From this, it is a short step, before we can say whether a wine has… Continue
Added by Norbert on July 14, 2008 at 8:55pm —
Added by Sabixatzil on July 9, 2008 at 10:36am —
The next step is to smell the wine. Swirl it in the glass to release as many aroma molecules as possible, then take a sniff. Make a not of the condition of the nose. Are there any off-notes? The most common fault that can be discovered on the nose is cork taint. At low levels, this can strip the wine of its fresh, fruity aromas. At its worst, it can add a pungent, unpleasant damp or cardboard or musty smell to the wine. Out-of-condition wines will smell dull and stale, and many… Continue
Added by Norbert on July 7, 2008 at 3:00pm —
Personally I prefer to eat sushi that was made by pro's, but lots of my friends experience with home made sushi.
While I support the DIY experience, which I must admit is fun, it really really really is no match to the product of a high end place :)
I am bored, so I'm about to use this post to collect tons of instructional clips on sushi making.
sushi rice recipe…
Added by Sabixatzil on July 7, 2008 at 1:30pm —
The food of a country is part of its history and civilisation and, ideally, the past and the present should be combined so that traditional food is not lost under a pile of tins or packages.
The Irish have long memories, the aromas from the kitchens of our childhood remain when many other things are forgotten.
What stopped the spread of Irish cuisine were the terrible famines of the 1840's and 1850's. The increasing dependence of rural Ireland on the potato, a fickle crops at… Continue
Added by Norbert on July 5, 2008 at 4:00pm —