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(eBook - Cooking) E-Cookbooks Top 200 Recipes

(eBook - Cooking) E-Cookbooks Top 200 Recipes

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Publicado porbuburuza20

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Published by: buburuza20 on Aug 20, 2009
Copyright:Attribution Non-commercial


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− When separating eggs, break them into a funnel. The whites will
go through leaving the yolk intact in the funnel.

− Fresh fish freeze well in a milk carton filled with water.

− Make your own celery flakes. Just cut and wash the leaves from the
celery stalks; place them in the oven on low heat or in the hot sun
until thoroughly dry. Crumble and store in an air−tight container.

− When picking a melon, smell it for freshness and ripeness.
Check to see that the fruit is heavy in weight and that the
spot on the end where it has been plucked from the vine is soft.

− When tossing a salad with a basic vinaigrette, always make the
vinaigrette at least 1/2 hour ahead of time and let the mixture
sit to allow the flavors to marry. Pour the vinaigrette down
the side of the bowl, not directly on the greens, for a more
evenly dressed salad.

− For the perfect boiled egg, cover eggs with cold water and
a pinch of salt. Bring the water to a full boil. Remove the
pan from the heat and cover. Let the eggs sit for 8−9 minutes.
Drain the water and place the eggs in ice water to cool to
stop the cooking process.

− When braising meat, cook it at a low temperature for a long
time to keep the meat tender and have it retain all the juices.

− When cooking any kind of strawberry dessert, add a splash of
aged Balsamic vinegar to the recipe to enhance the flavor
of the strawberries.



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