Archive for the ‘Cooking Tips’ Category
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Things to do with onions besides crying
Thursday, March 18th, 2010
There is something about onions that give food more flavor, whether raw, cooked or pickled. Depending on which kind, onions can be sharp, spicy, tangy or mild and sweet. They’re used in almost any cuisine in the world and can you believe they have been used since 5000 BC? Click the link for more amazing [...]
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Different types of noodles
Tuesday, October 27th, 2009
Until I moved to the U.S.A. I only knew of spaghetti and macaroni which we either used for bami, spaghetti, macaroni salad or in soup. Imagine my surprise when I saw shelves of what was called “pasta” in the supermarkets. There are so many varieties, from dried to fresh, small to large, and many more [...]
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Cooked beets tip
Saturday, October 10th, 2009
We received this tip from Liz, one of our regular readers, and in case you missed her comment, I’m posting it here.
I love cooked beets sliced and mixed with salads. I steam them in a large pot, cut in half, let them cool and store them in the fridge. Every time I make a salad, I peel [...] -
Freezing fruit
Tuesday, September 15th, 2009
The secret to making a nice, thick smoothie is to use frozen fruit.
To freeze bananas, take RIPE bananas, peel them, place into a Ziploc or freezer bag and put them in your freezer. That’s it! They’ll last 1-2 months. -
Happy cake tip
Monday, July 27th, 2009
One of the things that helps me when I’m in a low mood is: Baking a cake!
I forget everything else and really enjoy the process. After the cake is finished I taste a small piece and then I let others enjoy my baking because I’m not really fond of cake. This is a good way to get [...] -
Salmon tip
Thursday, July 23rd, 2009
If you don’t like the strong taste of fresh salmon (like my husband), you can try to use smoked salmon instead. I used it in a pasta dish and he loved it. According to him the dish was restaurant quality!
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Different types of rice
Thursday, April 30th, 2009
Do you know how many different types of rice there are?
I was amazed to find out that there are 40,000 varieties worldwide!
When I grew up I knew about white rice, sticky rice, black/purple rice, fried rice or mixed rice, and thought that was it! (Of course the last two are not a type of [...] -
Avocado tip
Tuesday, March 31st, 2009
How do you pick the right avocado?
Everyone has their own technique, but I’ll share what my dad taught us. He would show us how to “feel” the ripeness of some fruits by applying light pressure, a technique used for avocados as well. Gently press the avocado and if it yields a little (very subtle), you have the [...] -
Cooking terms
Friday, March 6th, 2009
Some of the following terms are used only in cooking. In order to understand basic recipes (in English) you should know what they mean. Here is a definition of the most common terms.
Bake: To cook food in an oven, with dry heat; this is called roasting when used for meat or poultry.
Baking powder: Baking soda [...] -
Using fresh peppers
Sunday, February 15th, 2009
There are many varieties of peppers, from sweet to mild and super hot!
Bell peppers are sweet, Japaleños are mild (in my opinion), and the hot peppers I know and use are: Habanero, Scotch Bonnet and Madame Jeannette (Surinamese).
To reduce the “heat” of the fresh pepper, you canremove the seeds
add a little bit more sugar
partially slice [...]
