10 Ingredients - 5 Meals
Posted June 18, 2009 – 3:38 pm in: How ToHere’s Mark Bittman on the Today show discussing stocking the pantry and making five dishes from 10 ingredients you should have on hand.
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No Comments | Tags:6 Steps to the Perfect Grilled Steak
Posted April 26, 2008 – 12:13 pm in: How ToWe’ve been experiencing a lot of late April snow and cold, but the BBQ has already been put to use. There’s nothing quite like a juicy, grilled-to-perfection steak. If you’re having trouble getting your steaks to look and taste like those at your favourite steakhouse, here are 6 simple steps to a perfect grilled steak:
Choose [...]
No Comments | Tags:Beef Stock
Posted February 4, 2008 – 3:31 pm in: How To, SoupIngredients:
2 tablespoons vegetable oil
4 cloves of garlic, unpeeled
6 pounds of beef bones
1 bunch parsley
2 medium onions, quartered
2 cups water, plus more as needed
2 medium tomatoes,fresh or canned,
2 large carrots
2 stalks celery
3 sprigs pf thyme
2 bay leaves
3/4 coarse salt
8 whole peppercorns
Directions:
Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. [...]
No Comments | Tags:Cooking Tutorials and Recipe Videos at FoodTube
Posted November 27, 2007 – 9:33 pm in: How Tofoodtube.net……..The Search Engine for Video Recipes
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5 Steps to Running an Efficient Kitchen
Posted August 11, 2007 – 5:17 pm in: How To, TipsDespite the challenges I face trying to keep the rest of my life organized, I don’t have the same problems in the kitchen. My pantry and tools are organized and labelled. I know where to find what I need, when I need.
If you have problems with kitchen organization, check out this LifeOrganizers.com article, 5 Steps to [...]
Quick Picnic Tip
Posted July 17, 2007 – 9:28 am in: How To, TipsBuy pre-made macaroni salad to save time in preparing a picnic. Don’t stop there: customize it to your taste. Add extra vinegar to perk up the flavour. Then get creative. Add more celery, parsley, red onion, peas or scallions to give it freshness. Finally, add something salty, like pitted kalamata olives or pieces of crisp fried bacon and it becomes a [...]
No Comments | Tags:The Ultimate Grilling Guide
Posted July 3, 2007 – 2:56 pm in: BBQ, How To, TipsThere’s no need to memorize or guess at cooking times, heat levels, and compatible flavours. This handy printable chart eliminates the fuss of grilling. (Times are approximate and meant for lid-on cooking.)
Cooking with Both Direct and Indirect HeatIf you have a gas grill, turn one burner on medium (direct heat) and another on low (indirect [...]
Seasoning and Care of Cast Iron Cookware
Posted June 12, 2007 – 7:25 pm in: How To, Tips, Tools and EquipmentSeasoning Cast Iron
Seasoned Cast Iron can be considered the “grandfather” to today’s “non-stick” cookware. Cast Iron Cookware must be seasoned properly and it will last a life-time.
New Pans
Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don’t use a liquid vegetable oil because it will leave a sticky surface and [...]
Video lessons to develop your cooking technique
Posted June 4, 2007 – 2:17 pm in: How To, Tools and EquipmentFood Network Canada has added a new section to the video centre of their website. They’ve posted 40 videos covering a broad range of cooking techniques. (Hoping to have 100 videos by summer’s end.)
Each video follows this format: a definition of the technique being shown, the tools needed and a demonstration of the technique. The clips range from [...]
Definition - Chiffonade
Posted May 2, 2007 – 4:04 pm in: Definitions, How To, ResourcesTo slice an herb or leaf vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.
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