The Secret of A Great Cuisine Unveiled » herbs

Chicken Stock

Agape Goon — Thu, 01 Apr 2010 15:30:39 +0000

White stock made with boiling fowl and knuckle of veal for maximum flavour. Cheaper versions use carcass, skin and giblets plus poultry scarps; or giblets only. Always include celery, a few root vegetables and herbs.

Uses: Good poultry flavor, pale color. An excellent general purpose stock for all types of soups, sauces for vegetables and white meat dishes, moistening white meat casseroles and pies and boiling rice for savory dishes or for risottos.

** Chicken Soups Recipes ** and ** Healthy Soups Recipes **

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A-Z Home of Freezing- Avocado Pears

Agape Goon — Sat, 30 Jan 2010 15:30:22 +0000

This fruit loses its subtle flavor in freezing, and the flesh discolors very quickly when cut. Avocado halves can be prepared if the stone is removed, each cut side rubbed with lemon juice and frozen in cartons, for use in salads. Mashed avocado pears can be frozen in small containers, allowing 1 tablespoon lemon juice for each avocado, and this seems to be the best method of preserving the fruit. This pulp can be thawed and mixed with onion, garlic or herbs to use as savoury dip or spread. Whichever method of freezing is chosen, 2 1/2 hours at room temperature should be allowed for thawing and the fruit stored no longer than 3 months.

** Asian Recipes** and ** Low Cholesterol Recipes**

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Adapting Recipes

Agape Goon — Sat, 23 Jan 2010 15:00:19 +0000

Standard recipes may be successfully used for cooked dishes to be stored in the freezer, if the following points are noted:

a) Certain flavorings such as herbs,spices,garlic and onions can change under freezing conditions; they can also crossflavour other foods if packaging is inadequate. Their use in frozen cooked dishes should be sparing, and the dishes containing them should not be stored for more than four weeks. It is often more practical to add these flavorings during the reheating process before serving.

b) Salt and fat react under freezing conditions to cause rancidity, and salt is best added to meat and fish when cooking.

c) Too much sugar prevents successful freezing, and such items as fruit puree and ice cream should not be oversweetened.

d) Flour in sauces, soups and stews may cause curding on reheating and these are best thickened by reduction, or by using tomato or vegetable puree or conflour.

e) Starchy foods such as rice, barley, pasta and potatoes do not freeze well in soups and stews and should be added during reheating.

f) A few items should not be frozen on thier own, or incorporated into recipes. These include hard-boiled egg whites, custards, soft, meringue topping, mayonnaise and salad dressing, milk, puddings.

** Asian Recipes** and ** Low Cholesterol Diets**

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What About Seasoning

Agape Goon — Fri, 20 Nov 2009 13:55:46 +0000

Some herbs and spices lose their flavor during storage; it is advisable to season again during reheating. Alcohol should be added last thing before serving.

**Chinese Cuisine** and Slimming Diet **

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