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Preparing food
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Browned flour Browned Flour (Fat-free roux) Using a fat-free roux in the traditional recipes that call for a roux saves a significant amount of calories and fat.... Cast iron Cast Iron Seasoning To season a new skillet, Dutch oven, griddle, etc., rub the pan inside and out with lard, vegetable shortening or canola oil.... Cauliflower Cauliflower From the kitchen of Martin James - Copenhagen, Denmark Remove the jacket of leaves which, if very fresh, can be cooked by themselves li... Chayote Chayote They may be baked, steamed, stuffed, or sautéed. A 1-pound chayote will serve two or three. Scoop out and stuff for baking, or julienne or d... Cherimoya Cherimoya Seed and purée to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spri...
Chicken stock Chicken Stock In a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water - enough to cover them by 5 inches. Necks and bac... Chihuahua cheese Chihuahua Cheese Mozzarella or Monterey jack may be substituted for this cheese. Chile paste Chile Paste Fry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a ... Chile powder Chile Powder Roast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This on... Chiles Chiles To roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and ...
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