Simple Ingredients, Properly Prepared
Category: Poultry
Thanks to my friends at Rouxbe On-Line Cooking School, here is a step by step guide to your complete Thanksgiving Dinner. Using there unique step-by-step video player, you will be walked through the entire schedule, over 3 days, to make 8 traditional and simple holiday favorites. Holiday Dinner Step-By-Step Video Guide 2-3 Days Before – [...]
I love to make paella using what ever shellfish is freshest and the time, Valencia Rice, chicken, and plenty of onion, bell peppers, and garlic. Short grain Valencia rice is essential to making a great paella. Valencia rice has a seemingly unique property of holding together without getting gummy. To simplify things, I make these [...]
Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation. The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds Agriculture is the [...]
Texas and Tex-Mex cuisine Big as Texas. A state that is as large as all of New England, New york, Pennsylvania, Ohio, and Illinois combined, Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats. It is a region that bred a cuisine described as the only food [...]
Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other. A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture. These people have merged to become the Cajuns and Creoles – the [...]
The Mid-Atlantic region, with its mild climate, abundance of river valleys with rich soil, and extensive coastline, was the perfect environment for the orchards and farms established by the early settlers who emigrated to America from England, Germany, the Netherlands, and other western countries. People from all over the world who have been attracted to [...]
The New England region is known for the rocky coastlines of Maine, the white Mountains of New Hampshire, the rolling green mountains and dairies of Vermont, and the fertile farms and orchards of Connecticut. From New England rivers, bays and oceans comes seafood of great variety and high quality. The Atlantic Cod is recognized as [...]
Although similar to broiling, grilling uses a heat source beneath the cooking surface. Grills may be electric or gas, or they can burn wood or charcoal, which will add a Smokey flavor to the food. Grilled foods are often identified by the crosshatch markings. Grilling is a dry-heat method of cooking. Cooking by dry-heat is [...]
Poaching is a moist heat cooking method, subcategorized by shallow and submerged poaching. It is often associated with delicately flavored foods that do not require lengthy cooking times to tenderize them, such as eggs, fruit, or fish. Shallow poaching: For shallow poaching the food is placed in just enough liquid to come approximately halfway up [...]
With the convenience of supermarkets providing chicken parts, we don’t often have to cut up a whole chicken. However, pre-cut chicken parts are often not uniform in size and shape, contain bits of shattered bone, and usually more expensive than buying a whole chicken. If you haven’t cut up a chicken carcass before, then it [...]
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