A Look at Rice
When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish.
Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice (most widely used; has mild flavor). Uses for long-grain rice mainly are steamed, baked, pilaf, and a rice salad.
Short-grain rice has an almost round shape, is very starchy and tends to stick together after it has been cooked. It’s sometimes known as “sticky-rice”. Examples of short-grain rice are Arborio rice (creamy texture to dishes) and glutinous rice or sweet rice (very sticky after cooked; used in lot of Asian desserts and snacks). Short-grain rice is great for puddings, risotto, croquettes, sushi, stir-fried rice, and molded rice dishes.
Medium-grain rice has a size smaller than long-grain yet bigger than short-grain thus the name medium-grain rice. It is more tender than long grain rice and yet less moist than short grain rice. It is typically fluffy and separate when served hot and then starts to clump as it cools.
Cooking Rice
To Steam Rice: measure the water and salt amounts suggested for the type of rice you are cooking. This is usually found on the box or bag. Mix the salt and water together and pour it into a saucepan and then bring the combination to a boil. Add the rice to the boiling salted water and stir.
Bring the water to a boil again then cover the saucepan, steaming the rice, on a very low heat until the rice has engrossed all the salted water and is tender. This normally takes 15 to 18 minutes for white rice and 35 to 40 minutes for brown rice. Remove the pan from the heat and let set for about 5 minutes. Prior to rationing the rice to your troops fluff it with a fork. Troops love fluffy rice.
To Sauté and Steam Rice (pilaf): Measure some salt and water for your rice and bring to a boil. While waiting for the water to boil heat oil or butter in a saucepan at medium heat. You can also use a mixture of the two. Add the rice to the molten butter or what have you and rouse till the rice is fully coated.
“Sauté” for 2 to 3 minutes, rousing in a consistent fashion. Now add the salted water you have been boiling to the sautéed rice and bring the mixture to a boil. Again we steam the rice by putting a lid on the pan, turn the heat down to low or lower and then wait till the rice and soaked in all the water and has become a tender spectacle.
To Bake Rice: Preheat your sweet oven to 350 degrees Fahrenheit. Get that salted water boiling, while waiting for boiling point add your measured amount of rice to a baking dish. When ready add the boiling water to the rice in the baking dish. Cover the dish tightly, for cleanliness, baking efficiency, and safety when removing the dish from the oven.
Use tin foil or an oven safe lid and bake at the preheated temperature until the rice has absorbed the water and is a tender delicacy. White rice takes about 20 to 30 minutes, while brown rice takes any where from 35 to 45 minutes. Baking times differ depending on you oven, altitude from the moon or sun, and how tightly sealed your dish is.
Almond Rice Recipe
4 cups rice (Long Grain)
8 cups chicken broth
4 Tbl parsley (substitute rosemary, sage, tarragon, or thyme, to taste of course)
1 ½ cup celery. chopped fine
1 ½ cup onion, chopped fine OR ¾ cup minced dried onion
1 cup slivered almonds
Sauté onion and celery in just enough broth to cover. Add 8 cups chicken broth. Add rice and bring to a boil. Reduce heat and let steam about 20 minutes. If there is too much liquid left when rice is cooked, take off lid and cook and stir until liquid is gone. Just before serving, add parsley and 1 cup slivered almonds. If you used dried parsley, add it while there is still a little water in the pan.
Showing posts with label spices. Show all posts
Showing posts with label spices. Show all posts
Thursday, December 23, 2010
Tuesday, November 2, 2010
In Praise Of Mustard
:
Mustard is a highly versatile plant, which lends its fiery flavour to many dishes and condiments through the use of it as both a herb and a spice. Botanically speaking, mustard is a member of the brassica family along with vegetables such as cabbage and broccoli, and as such it contains a high level of sulphur which is responsible for the heat we taste in it, especially in the seeds.
Mustard can be grown either for salad use or for its seeds, which are the main ingredient of the table condiment which most people think of when they hear the word 'mustard'. The greens of the young plant can be eaten in a salad, and have a similar taste to cress, which it is closely related to. The leaves may be a little strong for use on their own, but make a great combination with other salads of character such as rocket, baby spinach or watercress.
Most of us, however, are more familiar with mustard in the guise of a potently hot yellow paste which we use either in cooking or as a condiment - most famously of course on such everyday foods as hot dogs and burgers. Many kinds of table mustard are available, ranging in intensity from the relatively mild American mustard to the sinus-clearing English variety. German and French mustards also have their own distinctive characters, and even within France there are several types available - contrast the standard, brown-coloured French Mustard with the milder, creamier, paler Dijon variety.
Table mustards are made by grinding down the seeds of the mature mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of salt and pepper, and maybe a little sugar to take the edge off the heat. The strength of the finished mustard depends in part on what kind of seeds are used. Black, yellow and white varieties are available, each with different strengths and characteristics, and of course there are many different breeds of mustard plant grown, and each one will have a slightly different flavour.
Many people think that they don't enjoy the taste of mustard, and it's true that it can be something of an acquired taste. If you tried it as a child and were put off for life, why not give it another go now that you have a more mature and developed sense of taste?
Mustard also has medicinal uses, and has traditionally been made into a poultice and applied to the skin to relieve inflammation, and also in the treatment of bronchial problems such as chest colds. If you're tempted to use it in this way, then use a mixture of 10% mustard to 90% flour, and mixed to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to avoid the eyes!
Finally, mustard is widely used agriculturally, both as fodder for livestock and as a 'green manure' which can be grown quickly and then plowed back into the soil to enrich and fertilize it in preparation for growing the main crop the following spring.
Mustard is a highly versatile plant, which lends its fiery flavour to many dishes and condiments through the use of it as both a herb and a spice. Botanically speaking, mustard is a member of the brassica family along with vegetables such as cabbage and broccoli, and as such it contains a high level of sulphur which is responsible for the heat we taste in it, especially in the seeds.
Mustard can be grown either for salad use or for its seeds, which are the main ingredient of the table condiment which most people think of when they hear the word 'mustard'. The greens of the young plant can be eaten in a salad, and have a similar taste to cress, which it is closely related to. The leaves may be a little strong for use on their own, but make a great combination with other salads of character such as rocket, baby spinach or watercress.
Most of us, however, are more familiar with mustard in the guise of a potently hot yellow paste which we use either in cooking or as a condiment - most famously of course on such everyday foods as hot dogs and burgers. Many kinds of table mustard are available, ranging in intensity from the relatively mild American mustard to the sinus-clearing English variety. German and French mustards also have their own distinctive characters, and even within France there are several types available - contrast the standard, brown-coloured French Mustard with the milder, creamier, paler Dijon variety.
Table mustards are made by grinding down the seeds of the mature mustard plant and mixing the results with a little liquid, usually vinegar, along with a seasoning of salt and pepper, and maybe a little sugar to take the edge off the heat. The strength of the finished mustard depends in part on what kind of seeds are used. Black, yellow and white varieties are available, each with different strengths and characteristics, and of course there are many different breeds of mustard plant grown, and each one will have a slightly different flavour.
Many people think that they don't enjoy the taste of mustard, and it's true that it can be something of an acquired taste. If you tried it as a child and were put off for life, why not give it another go now that you have a more mature and developed sense of taste?
Mustard also has medicinal uses, and has traditionally been made into a poultice and applied to the skin to relieve inflammation, and also in the treatment of bronchial problems such as chest colds. If you're tempted to use it in this way, then use a mixture of 10% mustard to 90% flour, and mixed to a paste with water. Be sure though to avoid applying it to sensitive areas, and take great care to avoid the eyes!
Finally, mustard is widely used agriculturally, both as fodder for livestock and as a 'green manure' which can be grown quickly and then plowed back into the soil to enrich and fertilize it in preparation for growing the main crop the following spring.
Friday, January 22, 2010
Storing Food - The Basics
In The Refrigerator
Foods stored in the refrigerator or freezer should be in excellently wrapped packaging such as cellophane and tin foil or in sealed containers such as zip lock bags and plastic bowls with lids and locking mechanisms. A pad lock is suggested to keep kids and spouses out of your favorite ice creams. The main point is that the food is sealed; nothing gets in nothing gets out.
Food sealed effectively preserves flavor and moisture also thwarting any attempts of other foods with dripping juices and stronger aromas seeping out and transferring into dishes they are not meant to be in. Not to mention making a refrigerator much fresher and easier to clean.
It is crucial to keep raw meats and poultry sealed as best as possible due to their tendency to drip and seep bacteria into foods not intended for cooking or even your leftovers. This can cause a common illness called “food poisoning”.
Perishable foods should be kept at a temperature of 35 to 40 degrees Fahrenheit to maximize freshness. These foods include but are not limited to all meats (beef, pork, poultry, fresh water fish and seafood), eggs, all dairy products (milk, cheese, yogurt, etc.), most fruits, and most vegetables.
Why does cooling or refrigerating help preserve foods? Well the basic science is simple. Temperature is a measurement which tells us how fast molecules are moving. The refrigerator is a tool which slows the molecules in food thus decreasing the rate at which the food spoils. The warmer the food is the faster the rate of spoilage, which is why freezing our food is so advantageous. Freeze foods at temperatures lower than zero degrees Fahrenheit for longer storage periods.
Conversely, Cryopathy or the “destruction of tissue by freezing” is where the molecules in living matter such as meat slow down so much that they loose their molecular cohesiveness and break down. This is what occurs when something decays. Thus frost burn on meat or any food is actually frozen decay, icky, don’t eat it.
However, refrigerator companies still see no reason to integrate a thermometer, allowing us to tell what temperature our food is at. They instead use this dial with a number or a red and blue image indicating colder or hotter. The dial only controls the refrigeration of the food and does not tell us what temperature the refrigerator is at.
Consequently whether storing, preparing, or serving your food it is essential to keep it at the correct temperature. Get your self a nice freezer and refrigerator thermometer. Don’t be weird about the temperature of your food just keep on eye things. You’ll notice that because the refrigerator is controlled by a dial it refrigerates at that same rate no matter what how cold or hot it may really be inside of the refrigerator, thus in the winter you may need to turn your dial down in order to not freeze your milk.
Storing Fresh Fruits
Fruits that can be stored at room temperature while ripening include but are not limited to apricots, kiwi, mangoes, nectarines, papayas, peaches, pears, pineapples, and plums. Once they have ripened refrigerate and eat within 2-3 days for maximum freshness.
Apples stored in a refrigerator stay crisper longer however they can be stored at a cool room temperature. Other fruits that can be stored at a cool room temperature include bananas, dates, lemons, limes, grapefruit, and oranges. Apples can be kept at this temperature for a few days, citrus fruits up to a week, and dates for several weeks, any longer than that toss them in your refrigerator.
Fruits purchased while ripe include but are not limited to berries, cherries, figs, grapes, melons, pomegranates, and tangerines. These should be refrigerated and eaten in about 2 to 3 days. Pomegranates seem to last longer but don’t wait too long they can be expensive.
Storing Fresh Vegetables
Many vegetables can be stored at room temperature or in the refrigerator. Yet the ideal for many vegetables is in a dark cool ventilated room at a temperature of 50 degrees Fahrenheit. These veggies include chayote, garlic, onion, potato and sweet potato, rutabaga and winter squash. These vegetables can be kept in this environment for about 2 months.
Remember that technically a tomato is a fruit not a vegetable, despite what it tastes like or what type of plant it grows on. Tomatoes should be ripened at room temperature then refrigerated.
Some vegetables spoil faster than others and should be refrigerated; peas and corn should be eaten as soon as possible while carrots and cabbage can be stored for longer. In most cases do not wash the vegetable until you are ready to serve and eat it, this prevents mold and rot. However, celery, curly endive, escarole, hearty greens, herbs, lettuce, spinach and watercress should be washed before storage.
Storing Canned and Dry Foods
Having a full pantry can be fun and reassuring. Yet keeping your canned and dry goods past their date of expiration or even past their freshness date can be bad when cooking for taste and nutrition. These foods should be kept in a cool dry cabinet no warmer than 65 degrees Fahrenheit. Indispensable items such as flour, salt, sugar, pasta, and grains should be sealed in humidity proof containers.
Further more moving these items to puncture and spill proof containers such as jars and plastic bins can greatly improve organization and make cleaning your cabinets much easier. Refined grains tend to last longer than whole-grain items do, so keep an eye on your whole-wheat flour and brown rice, perhaps in see through containers.
To add protein to your diet open all your bags and boxes of dry goods. Wait bug hovel saturation to peak then cook and serve, yummy! There is nothing like whole wheat pancakes and some sweet little bugs.
Dried spices and herbs keep their value to your cooking endeavors better in tightly sealed jars. Light is there enemy store your precious herbs in a dark place in a dark sealed jar, glass or ceramic if possible. Oils are the same way except make sure they are airtight and spill proof, a cooler place than the herbs and spices is more desirable for oils. Nut oils can be preserved longer if refrigerated.
Storing Fresh Herbs and Spices
Fresh is better than dried in my opinion and should be used whenever possible. Their scent and color can make all the difference in an ordinary dish that you have become board with. Many herbs can be grown at home in a pot on your window seal and have become easier to find at niche grocery stores and even supermarkets.
Fresh herbs are quicker to expel their flavor than dried herbs thus they should be chopped just before using and added to hot dishes towards the end of cooking. Some herbs you should not chop or cut, such as a bay leaf, these are so potent that it may be detrimental to your meal if you did chop it up, not to mention hard to chew and swallow. Many people even take herbs like this out of the soups so as not to have it accidentally eaten by a naïve friend.
When substituting fresh with dry herbs and spices or vice versa us the ratio of 1 teaspoon dried to 1 tablespoon fresh.
Though herbs are quick to impart their flavor spices are a different story. Spices typically need a longer amount of time to pass on their flavor and aroma. So follow the recipe directions and use your experience and knowledge to know when the directions are flawed or incomplete when adding the spices. Spices should be ground freshly just using a spice mill, nutmeg grater, or even a mortar and pestle. You will find an amazingly distinct difference in pre-ground and freshly ground spices.
Foods stored in the refrigerator or freezer should be in excellently wrapped packaging such as cellophane and tin foil or in sealed containers such as zip lock bags and plastic bowls with lids and locking mechanisms. A pad lock is suggested to keep kids and spouses out of your favorite ice creams. The main point is that the food is sealed; nothing gets in nothing gets out.
Food sealed effectively preserves flavor and moisture also thwarting any attempts of other foods with dripping juices and stronger aromas seeping out and transferring into dishes they are not meant to be in. Not to mention making a refrigerator much fresher and easier to clean.
It is crucial to keep raw meats and poultry sealed as best as possible due to their tendency to drip and seep bacteria into foods not intended for cooking or even your leftovers. This can cause a common illness called “food poisoning”.
Perishable foods should be kept at a temperature of 35 to 40 degrees Fahrenheit to maximize freshness. These foods include but are not limited to all meats (beef, pork, poultry, fresh water fish and seafood), eggs, all dairy products (milk, cheese, yogurt, etc.), most fruits, and most vegetables.
Why does cooling or refrigerating help preserve foods? Well the basic science is simple. Temperature is a measurement which tells us how fast molecules are moving. The refrigerator is a tool which slows the molecules in food thus decreasing the rate at which the food spoils. The warmer the food is the faster the rate of spoilage, which is why freezing our food is so advantageous. Freeze foods at temperatures lower than zero degrees Fahrenheit for longer storage periods.
Conversely, Cryopathy or the “destruction of tissue by freezing” is where the molecules in living matter such as meat slow down so much that they loose their molecular cohesiveness and break down. This is what occurs when something decays. Thus frost burn on meat or any food is actually frozen decay, icky, don’t eat it.
However, refrigerator companies still see no reason to integrate a thermometer, allowing us to tell what temperature our food is at. They instead use this dial with a number or a red and blue image indicating colder or hotter. The dial only controls the refrigeration of the food and does not tell us what temperature the refrigerator is at.
Consequently whether storing, preparing, or serving your food it is essential to keep it at the correct temperature. Get your self a nice freezer and refrigerator thermometer. Don’t be weird about the temperature of your food just keep on eye things. You’ll notice that because the refrigerator is controlled by a dial it refrigerates at that same rate no matter what how cold or hot it may really be inside of the refrigerator, thus in the winter you may need to turn your dial down in order to not freeze your milk.
Storing Fresh Fruits
Fruits that can be stored at room temperature while ripening include but are not limited to apricots, kiwi, mangoes, nectarines, papayas, peaches, pears, pineapples, and plums. Once they have ripened refrigerate and eat within 2-3 days for maximum freshness.
Apples stored in a refrigerator stay crisper longer however they can be stored at a cool room temperature. Other fruits that can be stored at a cool room temperature include bananas, dates, lemons, limes, grapefruit, and oranges. Apples can be kept at this temperature for a few days, citrus fruits up to a week, and dates for several weeks, any longer than that toss them in your refrigerator.
Fruits purchased while ripe include but are not limited to berries, cherries, figs, grapes, melons, pomegranates, and tangerines. These should be refrigerated and eaten in about 2 to 3 days. Pomegranates seem to last longer but don’t wait too long they can be expensive.
Storing Fresh Vegetables
Many vegetables can be stored at room temperature or in the refrigerator. Yet the ideal for many vegetables is in a dark cool ventilated room at a temperature of 50 degrees Fahrenheit. These veggies include chayote, garlic, onion, potato and sweet potato, rutabaga and winter squash. These vegetables can be kept in this environment for about 2 months.
Remember that technically a tomato is a fruit not a vegetable, despite what it tastes like or what type of plant it grows on. Tomatoes should be ripened at room temperature then refrigerated.
Some vegetables spoil faster than others and should be refrigerated; peas and corn should be eaten as soon as possible while carrots and cabbage can be stored for longer. In most cases do not wash the vegetable until you are ready to serve and eat it, this prevents mold and rot. However, celery, curly endive, escarole, hearty greens, herbs, lettuce, spinach and watercress should be washed before storage.
Storing Canned and Dry Foods
Having a full pantry can be fun and reassuring. Yet keeping your canned and dry goods past their date of expiration or even past their freshness date can be bad when cooking for taste and nutrition. These foods should be kept in a cool dry cabinet no warmer than 65 degrees Fahrenheit. Indispensable items such as flour, salt, sugar, pasta, and grains should be sealed in humidity proof containers.
Further more moving these items to puncture and spill proof containers such as jars and plastic bins can greatly improve organization and make cleaning your cabinets much easier. Refined grains tend to last longer than whole-grain items do, so keep an eye on your whole-wheat flour and brown rice, perhaps in see through containers.
To add protein to your diet open all your bags and boxes of dry goods. Wait bug hovel saturation to peak then cook and serve, yummy! There is nothing like whole wheat pancakes and some sweet little bugs.
Dried spices and herbs keep their value to your cooking endeavors better in tightly sealed jars. Light is there enemy store your precious herbs in a dark place in a dark sealed jar, glass or ceramic if possible. Oils are the same way except make sure they are airtight and spill proof, a cooler place than the herbs and spices is more desirable for oils. Nut oils can be preserved longer if refrigerated.
Storing Fresh Herbs and Spices
Fresh is better than dried in my opinion and should be used whenever possible. Their scent and color can make all the difference in an ordinary dish that you have become board with. Many herbs can be grown at home in a pot on your window seal and have become easier to find at niche grocery stores and even supermarkets.
Fresh herbs are quicker to expel their flavor than dried herbs thus they should be chopped just before using and added to hot dishes towards the end of cooking. Some herbs you should not chop or cut, such as a bay leaf, these are so potent that it may be detrimental to your meal if you did chop it up, not to mention hard to chew and swallow. Many people even take herbs like this out of the soups so as not to have it accidentally eaten by a naïve friend.
When substituting fresh with dry herbs and spices or vice versa us the ratio of 1 teaspoon dried to 1 tablespoon fresh.
Though herbs are quick to impart their flavor spices are a different story. Spices typically need a longer amount of time to pass on their flavor and aroma. So follow the recipe directions and use your experience and knowledge to know when the directions are flawed or incomplete when adding the spices. Spices should be ground freshly just using a spice mill, nutmeg grater, or even a mortar and pestle. You will find an amazingly distinct difference in pre-ground and freshly ground spices.
Saturday, January 16, 2010
A Cook's Guide to Quick Meals and Desserts
With cooking, creativity can be just as important as the ingredients. With our busy lives, we can all get in a rut sometimes when it comes to cooking. We want simple and quick meals that we've cooked hundreds of times - no surprises! We want our children to try new, healthier foods but aren't willing to be creative and try out some new recipes.
If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.
Buy an Easy Cooking Cookbook
This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.
Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.
Spice It Up
After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.
Create Menus in Advance
Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.
Prepare Mixes and Simple Foods in Advance
If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed.
Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.
Mix Old with the New Just to be Safe
When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!
With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.
If you find yourself cooking the same old meals week in and week out, there's good news. Now you can try out new recipes using many of your handy ingredients and create new healthy meals easily. Here are some tips to get started.
Buy an Easy Cooking Cookbook
This might sound obvious, but you should first find a cookbook with recipes your family will love that's very easy to follow. Many cookbooks today offer only "fancy" foods packed with bizarre ingredients you've never heard of. Often, the food in these books doesn't even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.
Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family's taste buds, but don't be afraid to try something new.
Spice It Up
After buying a cookbook, go through the cookbook marking recipes you'd like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don't forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.
Create Menus in Advance
Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.
Prepare Mixes and Simple Foods in Advance
If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you'll only have to warm them up when needed.
Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.
Mix Old with the New Just to be Safe
When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don't like the new recipe. For example: Perhaps you're introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!
With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you'll find that it gets easier and easier to add new foods to your family meals.
Subscribe to:
Posts (Atom)