Free Recipes Archive
Herbs are the leaves of certain plants that usually grow in temperate climates. Spices are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates. Store spices in a cool place, Read More …
6 tablespoons gum Arabic 1/2 cup plus 2 tablespoons glycerin 1 cup water Dissolve gum Arabic in water and add glycerin. Mix well. Apply to both surfaces of broken or torn object with a popsicle stick. Hold together for 5 Read More …
PROBLEM SOLUTION Lumpy gravy Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly. Slightly too salty Two remedies: Add several raw potato slices and cook until the Read More …
If you think that purchasing a beef tenderloin is the only way to be sure you’ll cook up a tender roast, then I’ve got good news for you. Other cuts of meat can be just as flavorful and tender as Read More …
by Linda Stradley With this technique, that is used by restaurant chefs, you never have to stand at the stove, stirring, for 20 minutes while your guests wonder where you have gone. You can make any kind of risotto you Read More …
COOKING GANACHE Text by Jonathan Hayes, Photographs by Sang An – Martha Stewart Living, May 2000 In the basement kitchen of a New York city restaurant, a brigade of pastry chefs is making truffles. As white-clad figures hurry around carrying Read More …
1 wineglass 1/4 cup 1 jigger 1.5 fluid ounces 1 gill 1/2 cup 1 teacup a scant 3/4 cup 1 coffee cup a scant cup 1 tumbler 1 cup 1 peck 2 gallons – dry 1 pinch or dash what Read More …
1 cup chopped lemon, orange or grapefruit, including rind 1 cup baking soda 1-1/2 cups water Mix ingredients, then pour into an ice cube tray. Freeze until solid. Remove cubes from tray, then place in a plastic bag if you Read More …
A table for calculating the adjustments for High Altitude Baking. The adjustments are as follows: Altitude liquid sugar eggs B.powder Flour Fat 7500ft +22% -10% +15% -60% +10% -10% 5000ft +15% -7.5% +10% -40% +5% 0 2000ft +10% -5% +5% Read More …
FREEZING GARLIC and Storing Garlic can be frozen in a number of ways.Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed. Freeze the Read More …
6 tablespoons chopped garlic 1 pint water 2 teaspoons liquid paraffin 1/4 cup Soft Soap® Soak garlic in paraffin for 24 hours. Add water and soap and mix well. Strain the mixture and store the liquid in a glass jar Read More …
Following these guidelines can help ensure the desired results when using dry active yeast. Start with fresh yeast. It has a very short life span. Buy small amounts and always check the expiration date before using. If you refrigerate yeast, Read More …
Bleeding When animals have been shot in the ribs, internal bleeding into the chest cavity may be enough. Most other shots take additional bleeding. Some hunters stick the carcass by severing the large blood vessel leading to the heart. Proper Read More …
When the weather begins to turn from warm to downright hot, an annual phenomenon begins to take place as the man of the house, who rarely sets foot in a kitchen other than to sneak a forbidden drink from the Read More …
By Juan J. San Mames The same way you cannot replace the flavor of true vanilla beans in creme brulee, you cannot replace the flavor of saffron in your recipe. Saffron is not necessarily the most expensive spice in the Read More …
As a rule of thumb, roast any meat (beef, pork, poultry, lamb, etc.) for 20 minutes per pound at 350*F. For crisper skin, uncover the turkey the day before roasting and let stand in the refrigerator overnight. When roasting a Read More …
When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work Read More …
Red or White, Dry or Sweet? By Felicia Hodges If you’ve ever sat and stared at the wine list in a restaurant trying to decide which one would satisfy your palate, chances are you may only know about the wines Read More …
RED WINES AND FOOD Food Beaujolais Pinot Noir Merlot Cabernet Zinfandel Port Mild Cheese – – – – – – Strong Cheese X X X X X X Appetizers X – – – – – All Seafood – – – Read More …
To thaw frozen meat, seal it in a plastic bag and place in a bowl of very warm water. When browning any piece of meat, the job will be done more quickly an effectively if the meat is perfectly dry Read More …
Oyster mushrooms are excellent but a bit pricy. As mushrooms are about 90% water, when they are in the supermarket for a long time the water content is greatly reduced. Stock up on the oysters when they are in a Read More …
By Dean O. Cliver, Ph.D. We began our research comparing plastic and wooden cutting boards after the U.S. Department of Agriculture told us they had no scientific evidence to support their recommendation that plastic, rather than wooden cutting boards be Read More …
There are several varieties of chicken available to the consumer, such as regular chicken, Cornish game hens, and poussin, also known as spring chicken. Cornish game hens are very small pump chickens that are a cross between a Cornish and Read More …
Langka or Jack Fruit is a tropical fruit originating in India and the rain forests and mountains of Malaysia and the Philippines. Jack Fruit grows from the branches and trunks of trees. The largest jackfruits can weigh over 80 pounds Read More …
–A– Abaisse- A piece of dough rolled to required size Abattis- Winglets, giblets of poultry Abricot- Apricot Agiter- to stir Agneau- Lamb Aigrefin- Haddock Aiguillettes- Meat of fish cut into strips Ail- Garlic Airelle Rouge- cranberry A la- In the Read More …
This is one of the funniest things I have read in ages and is so totally understandable for anyone who has dealt with hotel bureaucracy. The following letters are taken from an actual incident between a London hotel and one Read More …
ALCOHOLIC BEVERAGES Presoak or sponge fresh stains immediately with cold water, then with cold water and glycerine. Rinse with vinegar for a few seconds if stain remains. These stains may turn brown with age. If wine stain remains, rub with Read More …
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four Fight BAC! guidelines to keep Read More …
Running Your Business: Restaurant Marketing By Aaron Allen Restaurant marketing is both an art and a science that is shrouded in mystery for far too many restaurant owners. Unfortunately, many advertising sales people don’t want you to know what’s really Read More …
This Guide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and drumsticks. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two Read More …
Meat Cut Weight (pounds) Oven Temperature Internal Temperature Cooking Minutes Per Pound BEEF Eye Round 2-3 325 F 140 F (med-rare) 20-22 Rib 4-6 6-8 325 F 325 F 140 F (med-rare) 155 F (med) 140 F (med-rare) 155 Read More …
Meat Fahrenheit Celsius Beef: Rare 120° – 125° 45° – 50° Medium-Rare 130° – 135° 55° – 60° Medium 140° – 145° 60° – 65° Medium-Well 150° – 155° 65° – 70° Well Done 160° and above 70° and Read More …
1 pound yellow beeswax 1 pint turpentine 1 pint boiled linseed oil Melt wax in the top of a double boiler. Turn off heat and, wearing rubber gloves, remove double boiler to a heatproof surface. Add oil and turpentine and Read More …
PRODUCT MARKET FORMS DESCRIPTION EXAMPLES OF USE Allspice Whole, Ground Small brown berry; flavor resembles blend of cinnamon, cloves and nutmeg Sausages and braised meats, poached fish, stewed fruits, pies, puddings Anise Seed Whole, ground Small seed; licorice flavor Cookies, Read More …
2 cups milk 2 tablespoons black pepper 2 tablespoons granulated sugar 2 tablespoons brown sugar Brown paper bags, cut into strips Boil milk, pepper, and sugar together for 5 minutes. Simmer uncovered 5 minutes longer, until thickened, and then let Read More …
The general ratio to substitute fresh herbs for dried is 3 to 1. That is, use 3 times as much fresh herbs as dried herbs that recipes might call for. NEVER store spices above the stove. It’s very hot and Read More …
Recipe Conversion Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield Read More …
Although, flavored oils capture the fresh quality of herbs they do not preserve the herbs. The oil acts only as a flavor carrier. When making homemade oils it is important to take precautions to prevent botulism. Botulism is a type Read More …
Special care should be taken with fish because it tends to dry out more quickly than other meats. Glazing with ice or freezing in water are good methods of freezing fish. For ice glazing, place cleaned, eviscerated fresh fish in Read More …
Some herbs can be successfully frozen. Chives, dill and garlic chives should be chopped, frozen loose on a cookie sheet, then packed into a jar or freezer bag. Spoon out what you need and make sure they don’t thaw, otherwise Read More …
A fresh egg is heavy. Each day it loses weight through evaporation of water through shell. To Test The Freshness of an Egg: Plunge into salt water. 1/2 cup salt to 4-1/2 cups water. An Egg… up to 3 days Read More …
Frost-proof frozen foods. Put food in a plastic bag. Before you seal the plastic bag, insert a drinking straw. Hold the bag’s opening snugly around the straw, and gently suck as much air as possible out of the bag. The Read More …
While people who are familiar with frogs’ legs only on high-priced menus or in specialty markets may not think of getting them as sport, there’s little doubt that a “leg man” – or woman – considers them good eating. Getting Read More …
2 tablespoons olive oil 1 tablespoon white vinegar 1 quart warm water Mix well. Store in a spray bottle. This is best if used warm so, before using, place bottle in a pan of hot water for a while. After Read More …