7thSpace tasty Recipes

You are currently browsing Preparing food category. If you know what you are looking for you can also use our recipe search engine.





Beef Broth As a substitute for homemade beef broth when making Tex-Mex sauces, make your own broth by mixing 1 1/2 cups of canned beef broth with 1 1/4 cups water. ...

 


Black Truffles Black truffles are earthier and woodsier than white ones. They're moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. Instead of ...

 


Blackening Use the freshest meats possible. Cook in a cast iron skillet. Rinse meat with water before dipping in spices. Allow skillet and oil to get very hot. Be careful not to splash when turning. Season on one side only. Serve with room temperature sauce. ...

 


Blanching Drop cut and cleaned vegetables, such as green beans, into a large amount of rapidly boiling water. As soon as the vegetables begin to brighten in color, remove them from the boiling water with a strainer, slotted spoon or tongs. Depending on the vegetables being blanched, cooking time ...

 


Blueberries Blueberries are fat-free with only 80 calories per cup. They have more disease-fighting antioxidants than any other fresh fruit or vegetable. They are wonderful for promoting healthy eyes. Recent studies also suggest they may slow down the effects of aging, reduce the build-up of ...

 


Bouquet Garni A classic bouquet garni, often called for in French roasts, soups, and stews, includes: 1 part leaf thyme1 part whole peppercorns4 parts finely chopped parsley1 bay leaf Fresh or dried herbs can be used, or a combination of both. Place herbs and seasonings in a cheesecloth square that ...

 


Braising Braised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist-heat, slow-cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before braising to ...

 


Brining a Chicken Good Southern cooks swear to brining a chicken before frying it. Here's how to do it. Pour 4 cups of cold water into a large bowl. Add 1/2 cup sugar and 3/4 cup kosher salt. Stir to dissolve. Place pieces of a whole chicken, cut up, in brine, then set aside in a cool place to soak ...

 


Brown Sugar To make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft. ...

 


Browned Flour (Fat-free roux) Using a fat-free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat. Mix equal amounts of browned flour and water before adding to recipes. Oven method2 to 3 C. white all-purpose flourLarge baking pan or iron pot ...

 




<<FIRST   <<PREV   Page 2 of 13   NEXT>   LAST>>


Brought to you by:
Macumbeiro | 7thSpace Advertising
Custom Search



Username
Password










© 2018 7thSpace Interactive
All Rights Reserved - About | Disclaimer | Helpdesk