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Preparing food
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Beef broth 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 ... Black truffles 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 an... Blackening 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... Blanching 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 bri... Blueberries Blueberries Blueberries are fat-free with only 80 calories per cup. They have more disease-fighting antioxidants than any other fresh fruit or veget...
Boiled lobster Boiled Lobster The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-t... Bouquet garni Bouquet Garni A classic bouquet garni, often called for in French roasts, soups, and stews, includes: 1 part leaf thyme 1 part whole peppercorns 4 ... Braising Braising Braised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist-heat, slow-cooking technique that is used to ma... Brining a chicken 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... Brown sugar 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 i...
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