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 …
The Backyard BBQ King
Category: Hints
Saffron
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 …
Meat, Poultry and Seafood Tips
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 …
Pasta Shapes
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 …
Selecting the Right Wine for You
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 …
Wine and Food Pairing
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 …
Meat Hints
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 …
Vegetable Hints
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 …
Plastic and Wooden Cutting Boards
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 …
Types of Chicken
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
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 …
What Do Those Restaurant and Cooking Terms Mean?
–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 …
What to do with Hotel Soap
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 …
To Remove Stains From Washables
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 …
Safety Tips
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
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 …
The Cut Up Chicken
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 …
Roasting Timetable
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 Cooking Temperature Chart
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 …
Furniture Wax
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 …
Herb and Spice Chart
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 …
Fly Paper
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 …
Herb and Spice Hints
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 …
Food Pyramid
Information for Standardized Recipes
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 …
Food Safety for Making Homemade Flavored Oils
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 …
Formica Cleaner (the ultimate!)
Freezing Fish
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 …
Fresh Flower Preservative
Freezing Herbs
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 …
Freshness of Eggs
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 …
Frozen Food
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 …
Frogs’ Legs – Basic Information
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 …
Furniture Polish Build-Up Remover
Furniture Polish (multi-purpose)
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 …
Furniture Polish
Furniture Restorer
This will remove the white marks made by something rubbing on legs, sides or corners of furniture. 1 part non-gel toothpaste 1 part baking soda Mix together and put mixture on a slightly damp cloth. Rub over the marks with Read More …
Flame Extinguisher (for campfires)
Floor Wax Stripper
1 cup ammonia 2 quarts water 1/4 cup washing soda Wearing rubber gloves, mix all ingredients in a 1-gallon bucket. Sponge or mop the cleaner onto a small area of floor, getting the floor quite wet. Let sit for 5 Read More …
Flame Retardant
1 ounce water glass (sodium silicate) 9 ounces water Mix well. Wash and rinse article completely before applying this solution. Soak fabric in solution. Hang up to dry. CAUTION: Water glass is caustic to skin and toxic upon ingestion. Wear Read More …
Flower Drying Formula
Floor Cleaner, Multipurpose (for asphalt, rubber, vinyl, asbestos tiles and resilient linoleum sheets)
Floor Mop Oil
Floor Polish
1/4 cup shredded paraffin wax 2 quarts mineral oil Boil water in a double boiler with the top empty. Turn off heat and remove double boiler to a heatproof surface. Place paraffin and mineral oil in the top. Stir until Read More …
How To Make Cayenne Pepper Spray Repellent
Are varmints wreaking havoc all over your precious garden on a regular feeding-frenzy basis? Don’t fret, as the perfect solution is right here. It’s hot (literally), it’s super fast to make, and it’s guaranteed to drive the pesky pests away Read More …
Food Preparation Tips
When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter. Use a meat baster to make perfect pancakes every time. To make the best and Read More …
Food Safety Tips
Salmonella and Eggs When Recipes Call For Raw or Lightly Cooked Eggs Cooking Temperature for Eggs USDA Meat and Poultry Hotline Salmonella and Eggs: There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs and Read More …
Food Safety Glossary
The following are some common terms associated with combatting foodborne illness:Bacteria: Living single-celled organisms. They can be carried by water, wind, insects, plants, animals and people. Bacteria survive well on skin and clothes and in human hair. They also thrive Read More …
Foodservice Cuts of Pork
NAMP/IMPS Number (North American Meat Processors Association / Institutional Meat Purchase Specifications) © NAMP 406 Pork Shoulder, Boston Butt, Bone In 406A Pork Shoulder, Boston Butt, Boneless 1406 Pork Boston Butt Steaks 407 Pork Shoulder Butt, Cellar Trimmed, Boneless 408 Read More …