Category: General Tips
Nathan Myhrvold on the Science of Cooking: Molecular Gastronomy Ferran Adrià and Heston Blumenthal
November 30th, 2011, No Comments
One of the things that is hot in the culinary field right now is molecular gastronomy which is like the science of cooking.
Nathan Myhrvold, who was a exec at Microsoft, and now a serious foodie, talks about cooking, the science of cooking and making great food.
This is a great watch.
Incoming search terms:ferran adria cookwareheston blumenthal [...]
Thanksgiving Dinner Turkey Stuffing Gravy Tips and more
November 21st, 2011, No Comments
Every year, we come to Thanksgiving week, and indeed, it is here. I know that some of you are working frantically to get your dinner together, and trying to figure out your strategy and recipes.
Here are a few things that I always tell people when they start asking me about the best ways to [...]
How to Thaw Defrost a Turkey
November 10th, 2011, No Comments
How do I Defrost my Turkey?
In your Refrigerator
The best way to defrost or thaw your turkey is in your refrigerator. The turkey will take days to defrost, so you need to make sure you plan for that.
An average 18 lb turkey will take about 4 days to defrost in a 38 degree refrigerator. [...]
How do I know when my Turkey is done Cooking, Baking, Roasting?
November 10th, 2011, No Comments
Checking for Turkey Doneness
Every year, I get tons of people that ask me this question. In fact, when I do TV spots for the local news, the news casters that are interviewing me ask that question.
What many people are probably wondering is the whole thing regarding pop up button. Is that something that really tells [...]
What is the Best Oil to use for Deep Frying?
November 9th, 2011, No Comments
Four Types of Oil Ideal for Deep Frying
Deep frying requires the oil to reach more than 300 degrees Fahrenheit in temperature. Most frying will occur at 325-350 degrees.
Because of this specific requirement, it is important to know the smoke point, the temperature at which the oils starts to smoke, of a certain type of oil. [...]
Does Light Make Food Spoil Faster?
November 8th, 2011, No Comments
How Light Affects Food
Light affects the nutritional and chemical content of food through photodegradation. This is a chemical process that involves the alteration of the food’s temperature, nutrients and color due to the radiant energy that the light produces.
Kinds of Light
There are three forms of light that affect the amount of time that food spoils. [...]
Spices to Consider for Adding Variety to your Cooking
October 9th, 2011, No Comments
6 Commonly Utilized Spices in Cooking
Spices usually come from the sweetest smelling part of any plant such as its seeds, fruit and bark. Dishes are not flavorful without seasoning it with any one of them. The role of spices is very essential in adding flair to any meal. Here are the most commonly utilized spices [...]
How to Add, Boost, Season, Flavor Meats like Beef, Chicken, Pork
September 9th, 2011, No Comments
Top Tips in adding Flavor Meats
Outside of using salt and pepper to season a dish, there are many ways you can more flavor and complexity to the meats you cook.
Of course, the kind of or cut of meat being used has alot to do with the proper kind of flavoring technique you will use.
Here is [...]
Does Protein Content Change When I Cook Food?
September 8th, 2011, No Comments
Does Cooking Affect the Protein Content of Foods?
The amount of nutrients our food contains is directly related to our health condition. Because of this, it is important to know the truths about food and its preparation in order to be able to make the right health decisions. In terms of the food’s protein content when [...]
Cooking Oil Safety Tips for Beginners
August 9th, 2011, No Comments
Safety Tips in Using Cooking Oil
Oil is an essential cooking ingredient. It is used in greasing pans, flavoring dishes or frying anything. But, its wide range of benefits goes with certain dangers because it can burn the food and the cook. In rare instances, it can even cause fire. In order to prevent this from [...]
