The original idea of marinating meat was to preserve it. But we also marinate to impart subtle flavors, and tenderize. This post about marinated chicken breast, is about creating a base meat that be prepared in many ways, baked, pan cooked or even on the barbecue. Cooked alone or with other ingredients, like wrapped in…
Category: Kitchen Tips and Tricks
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Cooking Oils and Fats
It doesn’t matter what we’re cooking, oil is going to be on the ingredient list. We are taught that oil is fat, and fat, is unhealthy, but, it appears that is not the case with all oils. Fat is a major part of cooking, it adds flavor, and makes pastry flaky. Fat is also an…
Cooking is definitely a group activity. Not so much a group of people in the kitchen. More, a group of people at the table. It’s easier to cook for a group than to cook for yourself. Cooking is a selfless act, you’re doing something for others. Cooking is an act of love. Yes, no matter…
Parchment paper, wax paper, aluminum foil, freezer paper, the list goes on. There are so many choices, but which one is the right one? It can be confusing, but it depends on the application. Are you looking for a liner for the oven? or to wrap a sandwich? Well, there is an answer, each one…
I love eggs. Scrambled, fried, as an omelette, any which way. Well, this post is about hard boiled eggs. Great to take for a snack. But, the big problem is removing the shell without taking half the egg. So here’s a post about hard boiled eggs, the shelling story The egg Eggs are a strange…
I’ve mentioned before, I’m a fan of cooking in the oven. That doesn’t just apply to meat. It applies to vegetables too. A little oil, salt, pepper, stick them in a nice hot oven. What comes out is sweet, toasty, tasty and, good for you too. Vegetables are good for you, yet they are the…
Slow cooker meals are delicious. They cook all day, and fill the house with wonderful smells. After all that cooking, the taste is, well, awesome, but, it’s a little, soupy. Or, even a soup is a little, well, too soupy, it’s good soup, just needs to be a little thicker. You know what I mean,…
I’m at the store, looking for ingredients for my stew. I’m in the soup aisle, and there they are boxes and boxes of stock, chicken, vegetable and beef. And then I see, boxes and boxes of broth, chicken, vegetable and beef. I have a decision to make, stock v’s broth, and that’s what this post…
We all love thick gravy, creamy Mac and cheese, it’s comfort food. Well, what makes the gravy thick and the Mac and cheese creamy is a Roux. And that’s what I would like to talk about today What is a Roux? I’m sure you’ve all heard of it, and, I’m sure you’ve made it a…
If you’re going to build anything, you have to start with a good foundation. And, that can be said also of cooking. You have to start with a flavor base. That’s what Mirepoix (the x is silent) is, it’s the building block for the best soup and stews So, what is Mirepoix? Well, actually, it’s…