The Secret of A Great Cuisine Unveiled » onions

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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Casserole Shoulder Pork

Agape Goon — Thu, 24 Dec 2009 14:30:17 +0000

Ingredients

1 1/2 kg shoulder pork
20 fresh mushrooms
10 pitted prunes
4 slices pineapple
2 slices lemon
4 slices orange
4 large onions
4 slices apple
4 potatoes
3 bay leaves
salt
pepper
2 chicken stock cubes dissolved in 2 cups hot water
6 red chilies, chopped
2 tbs butter
3 cloves garlic, crushed
1/2 glass white wine

Method
Season pork with salt and paper. Heat butter in saucepan and fry garlic and chilies till fragrant. Add shoulder pork, browning over moderate heat. Transfer pork to a casserole dish, add all other ingredients except wine, cover and cook in preheated moderate oven for 45 minutes.

Add wine, cover and cook a further 5 minutes. Lift pork out of casserole. Leave other ingredients to cook for 10 minutes. Carve pork into slices. Return slices to casserole and return to oven to heat before serving.

** all-freehealthyrecipes ** and **Chinese cooking**

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Glossary-Chillies and Onions

Agape Goon — Wed, 04 Nov 2009 13:00:35 +0000

Chillies -very much part of our Chinese Cuisine. If dried chillies are specified in a recipe, they should be soaked in warm water to soften prior to grinding. An excellent substitute prior to grinding. An excellent substitute for freshly ground chilies is marketed by Conimex under the name Sambal Oelek. Use 1 teaspoon for 2 or 3 fresh red chillies.

Onions- Tiny fragrant red onions, or shallots are used in many recipes. Large red Spanish onion, or brown onions, can be substituted (1 large onion = 8-10 small red onion). Spring onions required in some recipes are the same as green onions, that is, the long stalks which are one like miniature leeks, with a white base and green tops.

**Please refer here recipes**and **healthy recipes**

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