You’ll sometimes see beef tallow used as a sort of fancy butter to dip bread into as well, but tallow in cooking circles has largely been replaced by vegetable oils and other meat fats such aslard. For example, McDonald’s cooked their fries in tallow for decades before finally switching...
As silly as it sounds, massaging the kale, much like tenderizing meat, is a way to break down cellulose found in the leaves. It makes them more tender and palatable for use in any salad you can dream up. The process is relatively easy. Work the leaves, much in the way you would ...
Use garlic salt anywhere you’d use salt for savory flavor. Sprinkle it on meat as you brown it for a stew. Season fish before it goes under the broiler or chicken while it bakes. We love to finish sautéed vegetables with garlic salt and black pepper for added flavor. Beef loves garlic...
eggnog, and beef stew. In addition to its culinary uses, nutmeg has medicinal properties. It has been used as a complementary treatment for digestive and respiratory
I simmered the chicken in hot sauce for about an hour, but after trying a piece, I didn't think this gave the meat that much flavor. All the work seemed a little redundant when the recipe called for adding more hot sauce to the mayo mixture anyway. ...
Food probably has a very great influence on the condition of men. Wine exercises a more visible influence, food does it more slowly but perhaps just as surely. Who knows if a well-prepared soup was not responsible for the pneumatic pump or a poor one for a war?
There has been a recent boom in the popularity of lard ever since the FDA cracked down on trans fats [*]. However, after getting familiar with the whereabouts of this fat, the question is still intact: is it good for cooking purposes or beneficial to one’s diet?
I have a recipe that calls for great northern beans. I followed the package directions to cook/soften them. I have now cooked them in the recipe in a slow cooker for 8-9 hours. The beans are on the hard side, not creamy or soft like most dried beans which become hydrated when cooked...
Tomato saucesare purees of that vegetable with herbs, spices, other vegetables, and sometimes ham orbacon.Bolognese sauceis the classic Italian meat sauce forpasta, a tomato sauce with mincedbeef. Mexicansalsa crudais an uncooked mixture of chopped tomatoes, onions, jalapeño peppers, and cilantro...
for sushi), “chuka-no-moto” (an instant mix for Chinese dish), “tentsuyu” (a sauce for Japanese deep fat fried food), “mentsuyu” (a sauce for Japanese vermicelli), sauce, catsup, “yakiniku-no-tare” (a sauce for Japanese grilled meat), curry roux, instant stew mix, instant ...