WHY Use Cooking Spray?
I evaluated cooking sprays and why we use them. Ease and convenience come to mind and that answers why we use them, but that doesn’t mean they are good for us. The definition of cooking spray is,OIL in a can that also contains Lecithin. Lecithin is a propellent and an emulsifier and that isn’t good. Why put it in a can and sell it? I don’t want these ingredients in any of my foods.How Long Do I Have to Cook Fish?
Fish cooks very easily and quickly. Here are some timing guidelines.How to Store Fresh or Frozen Fish
Presuming that you have some top quality fresh or frozen fish on hand the next step is to store it properly until you are ready to cook it. If you are going to cook it within a day, don’t freeze it. Fish that has not…What to Watch for When Buying Fish
Things to look for when you are looking to buy fish for dinner. Fresh or frozen, don’t buy it without checking this out.Diversity in Swedish Limpa Rye Bread
While researching the many and varied recipes for Swedish Limpa Rye Bread, this author is amazed by the diverse ways this bread is made. Ingredients range all over the board, from basic to complex, with many ingredients changed for US bakers. I found that this bread was traditionally called Vort Bread, as it was made using wort, or vort in Swedish, which is a product created in the beer brewing process. An acceptable substitute these days for the wort is a stout beer.Appetizer Recipes for a Fantastic Party
The experience of gathering up a few treats on the plate before moving on the next brings about warm feelings in us all and it all goes back to having great appetizer recipes to work with. These treats can range from simple treats to elaborate Hors d’Oeuvres, and can actually make the life of the party.The Delight of Cooking
Although cooking can be seen as an ordinary activity for survival, it is also a cultural practice that can provide entertainment, broaden horizons, connect people, and inspire. The delight of cooking can come from many different ways. It can be through experimenting with other food types or exploring another ethnic’s cuisines.Get to Know Mahlab: A Pleasant and Aromatic Spice
Another wonderfully scented spice from Turkey and the Middle East, Mahlab is the inner kernel from the pits of the St. Lucie Cherry. Lending itself to baked goods with its fragrance of cherry, bitter almond and rose, make this new spice one to try. The tiny inner kernel of Mahlab is an oval, 3/16 inch long, buff or tan colored with wrinkled skin and a creamy colored interior. The scent is a pleasant mix of sour cherries, bitter almonds and a hint of rose.Galangal – A Pungent Relative of Ginger
Galangal is a rhizome known most in Southeast Asian cuisines. If you have experienced Thai food you may have had galangal. While it is related to ginger and looks similar, it is far hotter and sharper for the uninitiated. China uses a different type of galangal than Thailand, for example. The Polish use galangal to flavor vodka and the Russians still use it to flavor vinegar and some liqueurs.Cook A Perfect Turkey
Is your turkey dry and flavorless? Here are some great hints for making a great turkey just like a chef!Sauce Making – The Most Important Element In Preparing Stir-Frying Cuisines
A good quality stir-fried sauce is vital to produce an outstanding Asian cuisine. However, many people tend to ignore this step because they are merely focused on the choice of ingredients and the method of preparation. As a result of that, they may not be able to produce the best stir-fried cuisines even though they have the knowledge and techniques of stir-frying.Enjoying the Diverse Foods of Guatemala
Learning to cook in Guatemala took me in unexpected directions. Coming from Ohio in 1970, Guatemala was a complete unknown, and the foods were strange. I went with willingness to learn all I could and enjoyed the journey. One of the first foods I encountered was black beans. They were pureed. I had never seen pureed beans of any kind before, and I had no idea what these were. They tasted good, and I continued on. At Christmas in Guatemala tamales are an absolute must. Tamales Rojos y Colorados.