Food Temperature Sensors

A big role that the temperature of food plays is to ensure that certain food products are well cooked to kill harmful organisms like bacteria. many foods, irregardless of whether they are cooked or raw, become breeding grounds for other harmful organisms if they are left un-refrigerated for too long or even if left in refrigerated environment for too long.

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Making Quick Breads

Made without yeast, quick breads encompass a remarkably wide variety of baked goods. Pancakes, muffins, crackers and fried dough all fall under this category. These breads are relatively quick to make, requiring none of the rising time that yeast breads need. Heat, eggs, and fast-acting chemical leaveners such as baking powder and baking soda are the most common leavening agents for quick breads.
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Cooking by Breading

Crisp coatings help keep delicate foods such as fish fillets and chicken cutlets moist while they cook. Two elements are essential: something dry for the coating and something wet to hold the coating in place. The dry element could be bread or cracker crumbs, flour, cornmeal, crushed nuts, dried herbs, or dried cheese. The wet mixture should be some form of fluid protein, such as beaten egg or egg white, buttermilk, thinned plain yogurt or a creamy salad dressing.
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Barbecue

Though the terms grilling and barbecuing are often used synonymously, the two techniques are actually quite distinct. Grilling refers to cooking relatively tender foods quickly over high heat. Barbecuing is just the opposite: cooking relatively tough foods for a long period of time with the gentle heat and smoke of a very low fire, Barbecuing is really a form of braising, in which large cuts of tough meat are basted with sauce and slowly cooked until their fibers soften to the point of meltdown.
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Bain Marie

A bain-marie is a pan of water that is used to help mixtures such as custards bake evenly and to protect them from the direct heat of the oven or, in some cases, the stove. Bain-marie are usually used for dishes that are baked in small containers (ramekins or casseroles) because the constant temperature of the water helps them all cook at the same rate regardless of the evenness of the oven. The water for bain-marie is usually brought to a boil on top of the stove and poured around the containers in a pan just large enough to hold them. Cold water would cause the food to cook too slowly.
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Arrowroot as a thickener

We couldn't ask for a better thickener. This silky white powder is a pure starch derived from a tropical American plant. It is fat-free, easy to digest and flavorless (so it won't interfere with the delicate sauces). It thickens at low temperature and is perfect for heat-sensitive egg-based sauces and custards. It has twice the thickening power of wheat flour and does not get cloudy upon thickening, so it makes beautiful fruit sauces and gravies. Moreover it has none of the chalky taste associated with cornstarch.
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Types of Meat Thermometers

There are several types of meat thermometers available in the market. They are available at the grocery, hardware or kitchen supply stores. The most common types of meat thermometers include microwave-safe types, regular oven-proof types and others.

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Temperature and Thermometers

There are four basic types of thermometers for use in the kitchen - meat thermometers, candy or deep-fat frying thermometers, over thermometers and refrigerator or freezer thermometers. Each one is essential kitchen equipment. Thermometers eliminate guesswork by accurately measuring the doneness of foods and ensuring that ovens, refrigerators and freezers are working properly.
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About Anchovies

Billions of these little fishes are continually being caught, dried, salted, made into fish sauce and other fish products. They are also cooked freshly caught, the main disadvantage being that there is considerable cleaning and preparation as each fish is no bigger than 12 cm (5 in) and most of them are much smaller. These small fishes are sometimes loosely labeled sprats, a name applied to any small fish.

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Cooking Sauces

In the most basic terms, a sauce is any flavorful liquid used to accompany food. It can be as simple as melted butter or as complex as a Mexican mole made of chili peppers, onions, chocolate, stock, and dozens of other ingredients. Sauces are important for adding moisture to dry foods and enhancing the taste of bland foods.
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About Artichokes

Originally from the Mediterranean but now cultivated mainly in California, artichokes are the buds of a large thistle in the sunflower family. The edible portions include the base of the green leaves, the tender inner heart, and the base of the choke itself. Artichoke season is at its peak from March to May.

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About Chestnuts

Lower in fat than most nuts, chestnuts have just 37 calories and less than 1 gram of fat per ounce (cooked). They add rich, earthy flavor to salads, stuffing and rice dishes. Look for fresh, unshelled chestnuts in markets from September to February. Around the same time, you'll find chestnuts in cans, which save time-consuming step of peeling.
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About Garniture

To most people, a garniture or garnish means a sprig of parsley added to the plate at the last minute, almost as an afterthought, to provide a little color to the dish. In many professional kitchens, however, a garniture is an important and integral part of the dish. It is the vegetables or other ingredients added to a stew, braised dish, roast or sautéed piece of meat or fish that give the dish its specific character and name. When the garniture is changed - even if the basic technique of cooking the meat, and the meat itself, remains the same - the character and name of the dish change.
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About Parsnips

A member of the parsley family, parsnips are a white root vegetable with a pleasantly sweet flavor. They are often boiled and mashed like potatoes or in combination with them. When choosing, look for parsnips that are about 8" to 10" in length, and avoid those that look limp or spotted. When left to grow, parsnips can reach up to 20" in length. These larger roots have a stronger flavor and more fibrous texture with a woody center. To use larger parsnips, cut out the fibrous centers before using.
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About Poaching

To cook completely submerged in barely simmering liquid. Don't confuse poaching with boiling, which causes most meats to become dry and tough and delicate fish fillets and eggs to break apart.
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Acidity in Food

Acidity in food imparts a sour (tart) taste on the tongue that is one of the four basic flavors. The most common forms are citrus juice, vinegar, wine and tomatoes. Acidic ingredients (yogurt and buttermilk included) also affect the texture, color and shelf life of foods. A bit of acid can make a pie crust more tender, stabilize whipped egg whites, and bring a shine to copper cookware.
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Adding Flavor and Color with Citrus Fruits

Citrus fruits, including oranges, lemons, limes and grapefruit are used to add flavor and color to dishes. They are also served as a functional garnish with some foods - for instance, a slice of lime with a Cuban-style black bean soup or a wedge of lemon with a broiled fish.
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