Gourmet CookingEasy Gourmet Cooking
- Recipes, tips, techniques and more.Basic Tips to The Chef...
It may actually be easier to prepare a glamorous dish (foreign name and all), than the run-of-the-mill dishes you've been eating all your life.
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Gourmet Cooking Easy... |
Read all the way through a recipe first; check to be sure all ingredients are at hand. You will save time and achieve better results if you understand, in general terms, what you are going to do before you start to do it.
Never try to make more than one unfamiliar recipe for the same meal! A wise chef never tries a new recipe when there is "company," either. Always get the recipe under your belt at least once before you attempt to produce it with eclat for strangers.
Accurate measurements are essential; accurate timing is essential. Never hesitate to make your personal penciled comments next to the recipe; the annotated cookbook is a chefs most valuable possession.
Gourmet cookery requires the best quality in ingredient. Please, no substitutions. Real butter, real cream, the freshest mushrooms, the best olive oil ... all are essential for a gourmet dish.
When there are 4 or 6 people for dinner, the chef dictates the schedule: Finish the drinks, wash the hands, and sit down! But for more than 6 people (even if they will be formally seated at the table), it's wise to plan a main dish that can only improve with overcooking!
Wipe meats, poultry and fish on paper toweling, rather than washing-and never season before cooking, as this toughens the flesh. Seasonings go into sauces, or should be added at the end of the plain-cooking.
Spaghetti sauces, curries and stews are easy ways to use up leftovers. They are the easiest things to stretch for unexpected guests, and the simplest things to prepare when the cook wants to enjoy the fun as well as set a distinguished meal on the table.
More great secrets and recipes for gourmet cooking may be found in "Easy Gourmet Cooking".
Enjoy - DT.
Add A Gourmet Taste With Cilantro
lee dobbins
Cilantro is a common ingredient in salsa and Mexican dishes but did you know it dates as far back as the ancient Egyptians? Coriander seeds which stem from the same plant as cilantro have been found in Egyptian tombs and writings involving coriander can be seen in Sanskrit which dates from around 1500 BC.
Cilantro is a versatile herb that is is commonly used in salsas, dips, dressings and sauces. This aromatic, citrus flavored herb is a member of the carrot family and can be used dried or fresh. The seeds from this herb are harvested and dried and are known as coriander. The green stems and leaves are the herb known as cilantro.
Cilantro is sometimes sold in the grocery store as something else and if you can't find it in your supermarket try looking for Mexican parsley. Since cilantro is commonly used in Mexico and Mexican cooking, it is often called Mexican parsley but it is good in other types of cooking as well and you can even find Chinese recipes calling for Chinese parsley which is the same as cilantro.
When looking for cilantro in your supermarket look for nice fresh bunches much like bunches of parsley. In fact, you will probably find it right next to the parsley in the produce section. Don't purchase the parsley by mistake though because it is not the same thing! You can easily tell the difference between cilantro and parsley by inspecting at the leaves and smelling the herb. The leaves of cilantro are wider than parsley and cilantros scent is very aromatic.
Cooking with fresh cilantro is a great way to make gourmet foods and the longer you keep your bunch of cilantro fresh the better! When you bring cilantro home from the supermarket put the bunch in a glass of water like a bouquet with only the stems submerged. Loosely cover the green leaves with a plastic bag which will help keep your cilantro fresh.
When cooking with cilantro, remember, it is best when you crush the tender leaves with a mortar and pestle. This helps to release the full bodied flavor. Always add the cilantro towards the end of cooking. The delicate nature of cilantro does not hold up to heat so waiting until the very end will insure the best taste from the versatile and aromatic herb. Lee Dobbins writes for Online Gourmet Foods where you can learn more about gourmet eating.
http://www.ideamarketers.com/./library/article.cfm?articleid=75121
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| Information about Gourmet Cooking Basting Sauces: Here you begin to be a gourmet chef, for a basting sauce is largely invention based on experience as you grow proficient with recipes. Basting sauces are used with fish, meat and poultry. Generally, they are melted butter blended with herbs—or spices —or fruit and fruit peels— with or without a dash of cooking wine. The precise ingredients depend upon the final flavor desired: tangy, sultry, or sweetish. The basting sauce should be made at the start of the cooking operation, placed over the lowest possible heat, allowed to sit and grow acquainted with itself. A quarter pound of butter makes an adequate basting sauce; half a pound is sometimes better—if you can bring yourself to it! The basic procedure is to combine butter chunks and desired seasonings or flavorings in a small saucepot (a stainless steel one-cup measure with a handle is satisfactory), and to obtain the full savory blend by simmering gently during the first steps of searing meat or poultry, firming the fish flesh, etc. A basting sauce is used to moisten and flavor a dish during its cooking; it is brushed directly onto roasting meat or poultry with a pastry brush at 10 or 15 minute intervals, or poured over fish and broiled dishes every 5 minutes for quick cookery. For long cooking roasts, when the basting sauce has all been used, a roaster-baster will pick up pan juices for moistening the dish. More great secrets and recipes for gourmet cooking may be found in "Easy Gourmet Cooking". Gourmet Recipes  |
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