Skip to main content

Basics

Hidden within a bunch of blog posts are some darn good tips about doing basic things. I have posted the links here:

How do you cut a layer cake in half?

How do you cook chicken cutlets so they are tender and thin?

How do you bread chicken cutlets?

How do you cut up a whole chicken?

How do you grill a steak?

How do you Julienne (OK cheat Julienne)?




Ingredients I keep going on about:

What is this Kressi vinegar I keep going on about?

Sour Dough Bread

 Wondra

Tools that I like:

The Jacard

Core & More

Cast Iron Frying Pan

Pressure Cooker

Comments

Post a Comment

I appreciate your comments!

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...
2 comments
Read more

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....
Post a Comment
Read more

Let's Talk Turkey (and Gravy)

2010 Turkey In addition to using homemade stock , sometimes I use white wine and the stock. It makes a flavorful gravy. I usually try to buy an organic free-range turkey. I find that they are moist - probably because they are usually fresh. I am definitely in the camp of stuffing the bird. I know there are people that say that by stuffing the bird, this dries the bird out and you can kill your family by stuffing the turkey. Well the turkey has always come out moist and I haven't killed any family member yet.  I remove the turkey from the oven after ensuring that the turkey thigh is about 165. I immediately remove the stuffing and set it in a covered dish to keep warm. I never stuff the bird the night before. But let me get back to actually getting the bird in the oven. First off, the night before I wash the turkey and place it in a shallow bowl in the refrigerator with no covering. This dries out the skin and allows it to become nice and crisp in the oven. I place the turk...
Post a Comment
Read more