Daily Handy Tips

Posts Tagged ‘cooking’

Restaurant recipes are available to you, you simply need to know how to locate them. That means that you can make your favorite restaurant cuisine from your favorite eating place, in your home. This will help to cut the price down a lot, which can also help you to cut down on your budget.

Still, you will not feel deprived due to the fact that you will still get to eat your favorite foods. You can find many of these recipes offered right on the web through many of the recipe databases. First you need to find one, then type in the restaurant name and the recipe name, and soon you will be in your kitchen preparing all your favorite dishes.

Now, if you are trying to find American recipes, you can find loads of the best restaurants who will provide their versions. If you desire a great burger and large portion of French fries, you shouldn’t have to settle for anything less? Is there anything better than a home made American apple pie? Well maybe, if you top it with a scoop of ice cream!

If you are trying to locate many of these delicious recipe dishes the best news is that there are a lot of databases on the web that offer them. You get to pick from meats, seafood, pasta dishes, and vegetables. Even desserts are available. You can find restaurant recipes that are in this tradition as well.

The same thing goes for spicy Mexican recipes. One of the smartest things you can do when it comes to Mexican type of food is to find an excellent spice blend that just screams Mexican! There are a lot out there that you can quickly pick up, bring home and apply in your recipes to recreate a restaurant recipe or to help you in coming up with that old recipe that you remember your grandmother making when you were still growing up. You can locate recipes to help you create these blends as well.

Because, it is very expensive to go to a fancy restaurant for a nice meal. And if you have more in your family, the more preposterous the prices are. However, for a lot of people, there is quite often a craving for that particular plate or that special dessert.

You might be one of those many individuals that has this problem, don’t worry. There are loads of internet recipe membership sites where you can go to, to search for the best restaurant recipes out there to tempt your taste buds in your own dining room.

Find out more about, cheesecake factory recipes, at our website about: restaurant secret recipes.

Ginger Sugarsnaps are so very tasty, you must know about them. Plus, you should know that there is an incredible story behind their coming into existence. I would like to tell the story and give you the very finest baking recipe you will ever know. My 95-year old grandma Ginger recently died after a tragic hang-gliding accident. She hang-glided directly into the mouth of an active volcano in the Kagoshima prefecture of Japan. One second before grandma was consumed by liquid hot magma she succumbed to bowel cancer.

Don’t weep for gorgeous grandma. She died doing her favorite thing. No, having bowel cancer wasn’t her favorite thing you idiot. Hang-gliding. Hang-gliding was her thing. In Fact, for 75 years my heroic grandma Ginger hang glided over destitute sections of America’s inner cities and showered them with her award-winning sugar snap cookies.

If you live in urban squalor in America you know grandma Ginger’s sugarsnap cookie storms well. That’s why by 1964 people from areas of intense urban decay began to call these sugar snap cookies “funky sweet hail from Thermopoli.”

Ginger blessed me with her sugar snap recipe. Here it is: Yields about 60 cookies Ingredients: 1 and 1/2 cups sifted all-purpose flour 1/2 cup cornmeal 1 tablespoon ground ginger 1/2 teaspoon salt 3/4 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup sugar 2 teaspoons baking soda 1 teaspoon ground allspice Chiffonade of 2 skins of extra-crispy fried chicken

You might ask why would I share this prized and closely-guarded family recipe? Two good reasons:: 1.) The slums and ghetto’s of the world will crumble without grandma Ginger’s scrumptious sugar snaps; and 2.) I was born without appendages and though I have tried several times I have found that my condition prevents me from hang-gliding. Since I can’t hang-glide, I can not continue grandma Ginger’s seven decade tradition of gentrification via inner city cookie showers….So…if you can bake and you can hang-glide, I implore you to take this below and carry on the cookie shower tradition.

Directions: Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients into a mixing bowl. Place the shortening into a mixing bowl and beat until creamy. Beat in half the white sugar. Not too fast though. Then beat in the egg and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture and stir to thoroughly blend. Sift in the rest of the flour mixture. Remove the extra-crispy skins from 2 fried chicken breasts (N.B. Do not use roasted chicken skin) and chiffonade like you never chiffonaded in your life. Add the chicken skin to the other ingredients. Mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in a mix of the sugar, and place 1 and 1/2 inches apart on a greasy baking sheet lined with greasy parchment paper.

Bake at 350 degrees F (175 degrees Celsius) until the cookie tops are rounded and slightly cracked, about 10-12 minutes. Cool cookies on a rack. Store in a burlap sack until you are ready to shower America’s inner cities with delicious Ginger Sugarsnaps.

Don’t weep for sweet grandma. She died doing her thing. No, having bowel cancer wasn’t her thing you idiot. Hang-gliding. Hang-gliding was her thing. In Fact, for 75 years my heroic grandma Ginger hang glided over destitute sections of America’s inner cities and showered them with her multi-award-winning sugar snap cookies.

If you live in urban squalor in America you know grandma Ginger’s sugarsnap cookie storms well. That’s why by 1964 people from areas of intense urban decay began to call these sugar snap cookies “funky sweet hail from Thermopoli.”

Ginger blessed me with her sugar snap recipe. Here it is: Yields about 60 cookies Ingredients: 1 and 1/2 cups sifted all-purpose flour 1/2 cup cornmeal 1 tablespoon ground ginger 1/2 teaspoon salt 3/4 cup shortening 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/4 cup dark molasses 1/3 cup sugar 2 teaspoons baking soda 1 teaspoon ground allspice Chiffonade of 2 skins of extra-crispy fried chicken

You might ask why would I share this prized and closely-guarded family recipe? Two Reasons:: 1.) The slums and ghetto’s of the world will crumble without grandma Ginger’s scrumptious sugar snaps; and 2.) I was born without appendages and though I have tried several times I have found that my condition prevents me from hang-gliding. Since I can’t hang-glide, I can not continue grandma Ginger’s seven decade tradition of gentrification via inner city cookie showers….So…if you can bake and you can hang-glide, I implore you to take this below and carry on the cookie shower tradition.

Directions: Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients into a mixing bowl. Place the shortening into a mixing bowl and beat until creamy. Beat in half the white sugar. Not too fast though. Then beat in the egg and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture and stir to thoroughly blend. Sift in the rest of the flour mixture. Remove the extra-crispy skins from 2 fried chicken breasts (N.B. Do not use roasted chicken skin) and chiffonade like you never chiffonaded in your life. Add the chicken skin to the other ingredients. Mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in a mix of the sugar, and place 1 and 1/2 inches apart on a greasy baking sheet lined with greasy parchment paper.

Bake at 350 degrees F (175 degrees Celsius) until the cookie tops are rounded and slightly cracked, about 10-12 minutes. Cool cookies on a cooling rack. Store in a burlap bag until you are ready to shower America’s inner cities with delicious Ginger Sugarsnaps.

Learn about the history of Yummy Ginger Sugarsnaps.

The Basic Preparation Food: Dairy Products.

HARD AND SOFT CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk and its pasture, the breed of cow, sheep or other animal and the type of bacteria all govern the final product.

Some local conditions are unique and those areas produce cheeses that are not successfully replicated elsewhere: cheeses like Gruyere and Edam, although factories do attempt it. They even have some success, as most of the world’s Cheddar cheese now derives from the United States and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered ‘concentrated milk’ and stored in the same way.

Many people say that cheese should not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

Cheese is typically served in Europe with a salad or/and bread and is often served after or instead of the sweet course. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein content, but when melted, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be made more digestible by:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning: Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking quickly at high temperature. This prevents the protein from becoming tough and stringy and therefore, harder to digest. Add cheese late to sauces.

4] Adding alkali: so, generous pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins easier to digest.

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To cook a great steak, you have to have a good steak to start with and not all steaks are great for grilling. So it all starts with your choice of steak. Get this wrong and you’re off to a bad start.

The quality of the meat will decide the taste of the steak. What meat is best for grilling and what should the quality be like? There are so many varieties available in your stores, and price does not necessarily mean best for grilling.

If you are lucky enough to have a butcher in your area, then I would always suggest getting your steaks there, especially if you like medium or rare. It tends to be fresher and the butcher can give you some great advice. Or even in your supermarket they often have a fresh butcher section. Try there for your steak. Here are some tips on getting through the jargon.

About The Cut.

There are lots of different cuts available. The best cuts for grilling are the Rib Eye, T-bone, Porterhouse, Strip Steak and Sirloin. There are of course the Tenderloin cuts that give you your fillet and Chateaubriand. These cuts are very tender but contain very little fat and are not very flavorful, so not good for grilling. The rib eye probably contains the most fat out of the bunch, and is definitely one of the more flavorful cuts.

All About Marbling.

Marbling is the name given to the lines of fat running through the steak. It’s a good thing. Marbling means flavor. The marbling should be thin and evenly spread throughout the steak. If the marbling is thick then avoid, as this will make your steak tough.

What Does The Grade Mean?

The grade is easier. There are three different grades. They are Prime, Choice and Select, in order of quality. You probably won’t get much prime in your supermarket, these are the top end expensive cuts and are more often found in restaurants. So you will be looking at choice or select. So try both and see what you think. I have found great select cuts at good prices for use on my grill.

So experiment with T-bone, Porterhouse and Strip, in the choice and select range, and you will be well on your way to finding the steak that is best for you and your grill.

The Basic Preparation Of Foodstuffs: Dairy Products

These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know ‘why’ we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) countries in the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse out a clean saucepan with cold water, pour in the milk and apply heat until bubbles form around the side of the pan. Maintain the milk at this temperature, in other words, not letting it boil, for 3 minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean bottle and place in a basin of cold water and cover with a muslin cloth to discourage|prevent flies and dust getting in.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is just “on the turn” can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some form or another before being canned. Once reconstituted by adding water, it will last only slightly longer than fresh milk.

Condensed Milk: This is simply evaporated milk to which sugar has been added before canning. The sugar acts as a preservative and will keep the milk for about a week. Do not keep in the tin, but decant it into a jug.

Dried Milk: Dried milk comes is available in a variety of forms and particular attention should be paid to the instructions on the label. Niche market products can be bought especially for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they contain a great deal less fat than normal milk.