||More Tips From
tips from the pro's
If you are a serious home cook, cooking student or new
chef you're gonna dig this new feature. Each month we
will post our readers' cooking tips...
If you wish to infuse the flavors of fresh chervil, tarragon
or any other 'soft herb' into a sauce or broth, add them
about Thirty seconds before serving. Thirty seconds is
a long enough period for the color to brighten and the
flavor infuse. If you leave it in there much longer the
green color will begin to turn grey.
The absolute best way to clean the seeds out of a pomegranate.
First, cut the fruit in half across it's circumference.
Second, hold one half upside down in your hand over a
medium size bowl. Then, with the backside of a serving
spoon, whack the the side of the pomegranate and turn
it. Whack it, Turn it and repeat. All the seeds will fall
out into the bowl. Repeat with the other half of the fruit.
Some of the pith will fall into the bowl with the seeds,
but it will minimal. It will be easy to pick it out. In
no time you will have a bowl of ready to eat pomegranate
seeds that can be used as a garnish in entrees and salads.
I like it plain as a snack or in my breakfast cereal in
place of sliced bananas or berries. Eren G - Chicago
Fresh, fruit-based salsas marry well with pork and beef
and offer an opportunity to introduce new ethnic flavors
to your guests." "Fresh pineapple and mangos create a
healthy and delicious combination with many meat dishes
and can cool the hot flavors of Jalapeno while enhancing
the flavor. Peter
What to cook a chef for dinner?
As a chef the scariest thing to hear when eating at a
non-chef's home is, "I have never cooked this before,
but I thought I should do something interesting as you
were coming to dinner." If you want to cook for a chef
and make them happy cook what you cook best... If that
means lamb stew or pasta and meat balls then that is the
way to go - just make sure you have plenty of beer and
wine to go with your creation!
Keep Your Veggies Green
Add plenty of salt to the boiling water that you use to
cook your vegetables with. The salt locks in the natural
color. Additionally if you are planning on cooling them
down to reheat later, plunge them into iced water - but
do not leave them in the cooling water for too long. Once
they have cooled, remove them as leaving them in the cold
water tarnishes their natural color too...
Do not compromise! Good sauce requires good wine. Cook
with the same wine you intend to drink or a similar wine
from the same region. (Christophe Le Chatton)
Panic Free - Home Entertaining.
Do you love to entertain at home but seem to get in frenzy
during the final stages of finishing your dishes? Think
about cooking foods that you can prepare earlier in the
day and simply heat and serve when your guests arrive.
Dishes like stews, roasts and braised items work well.
Or consider simplifying your menu by adding in a salad
in place of vegetables, Grilled Sirloin, fingerling potatoes
and seasonal greens tossed in tasty balsamic vinaigrette...
When Cooking with Dried Chilies
Boil them for 10 minutes, then let them sit for 20-30
minutes, through water away, put them on food processor,
add little fresh water, puree them to make a paste. Pass
through a sieve. You'll have a delicious paste that you
can use right away, put in the refrigerator or freeze.
When Cooking With Fresh Chilies
It has been said time and time again... When handling
fresh chilies wear a pair of latex gloves. If you do not
have access to a pair make sure you wash your hands a
couple of times once you are done and scrub under your
finger nails with a nail brush. If you think it hurts
to get chili juice in your eye - just wait until you go
to the potty! I did it once - and once was enough! (Anonymous)
No Time For an Elaborate Dessert?
If you don't have time to make an elaborate dessert at
the end of a gourmet meal you might want to serve cheese.
It is often wonderful with a sweet accompaniment like
figs and port wine reduction or caramel and date puree.
Chef Sarah Stegner, The Dining Room - Chicago
Do you have a cooking tip that you want to share? If so