If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
I was going to do another one of the cooking terms posts but then I ran across something that made me decide that the term “Boil” deserved a bit broader treatment than as a one of many in a list of several items.
First I’ll start out defining the term. To boil is to cook something in water or other liquid that’s been heated until it’s bubbling vigorously.
The misconception is that anything being cooked in heated water is being boiled and that the more intense the boiling action, the better. However simmering and poaching are related to boiling and are actually used a lot more often.
What I’ve learned is that boiling is often a technique that is best avoided. Most foods, for example meat and seafood, are better poached instead. The reason is that boiling meat and seafood can leave them dry or stringy and the liquid will be left greasy.
Poaching is to cook in liquid where the temperature is held just below the boiling point so that it shimmers slightly on the surface.
On the other hand, there are some foods that are best cooked at a rolling boil. For example rice and pasta cook more quickly and evenly in boiling water. Green vegetables are often cooked uncovered in a large amount of boiling salted water. The large quantity of water keeps the vegetables from lowering the temperature of the water and slowing the cooking process. It would also cause them to lose their bright color.
The salt also helps the vegetables retain their green color. As soon as the vegetables are done you should immediately drain them in a colander and then either plunge them into ice water or quickly rinse them under cold tap water until they’re completely cool. This technique of immediately chilling the drained vegetables so they retain their flavor and color is called refreshing or shocking.
Technorati Tags: terminology, cooking terms, food info, food terms, terms
If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted on 25th July 2008
Under: Food Info, Food Prep, From The Cook, Quick Tips, kitchen talk, terminology | Comments Off
It’s summer and the heat is on for sure. Temps around here have been in the 90’s a lot lately and even included a trip into triple digits earlier this week. When the weather gets like that, you’re after anything that even sounds cooler. While it’s now *quite* as good as hopping over to Hilton Head rentals to book a nice shady vacation spot close to a beach with the whole Pacific Ocean to cool off in, this cake will at least allow you to pretend for a little while.
Start by mixing up a Jiffy cake mix, (white or yellow) in a 9 x 13 inch pan. Put it in to bake but only for 10 minutes and then remove it from the oven.
Mix a large size package of instant vanilla pudding, 8oz of cream cheese and 1 3/4 cup of milk. Spread this mixture on the cooled cake. Then drain a can of crushed pineapple and spread it over the pudding mixture. Finish it off by spreading Cool Whip over the pineapple. If you like, you can top it with crushed walnuts or macadamia nuts.
Technorati Tags: cool off, hot weather, cake, pineapple, hawaiian, recipe, dessert
If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted on 25th July 2008
Under: Desserts, Recipies, baking, kitchen talk | Comments Off
This is one take on something that’s pretty much an all American snack mix, it’s appropriate to just about any type of activity from watching (or playing) in a poker or beer pong tournament to sitting down to a good movie or three. Though if you’re going to have a triple feature like All three of the Lord of The Rings Movies then I’d suggest making several batches of this before starting so that you don’t run out. (that’d be like nine hours or more of movies at once wouldn’t it?)
In large slow cooker, mix together 3 cups of thin pretzel sticks, 4 cups of Wheat Chex, 4 cups of Cheerios, and a 13 ounce can of dry roasted salted peanuts. Sprinkle with garlic salt, celery salt, seasoned salt, and some grated parmesan cheese
Pour a quarter cup of melted butter over the whole thing and toss until thoroughly mixed. Cover and cook in the slow cooker on low heat for 3 to 4 hours. Remove the cover for the last 30 to 40 minutes.
Technorati Tags: slow cooker, pretzels, wheat chex, cheerios, peanuts, recipe, snack
If you enjoyed this post, make sure you subscribe to my RSS feed!
Posted on 25th July 2008
Under: Odds & Ends, Recipies, Snacks, Treats, slow cooker | Comments Off
If you enjoy Tinfoil Chef, please subscribe to my RSS feed
