Recipes are formed in a variety of ways: inspiration, diligence, solutions to problems, need, desires, and many others. Recipes don’t have to be complex to be good, they just have to feel, look, taste, and smell good to eat.
07 Mar 2010 at 21:37
Matt
Cooking, LOL
No Comment
Any hot device works for me – the rake hot dog roaster is great!
05 Mar 2010 at 22:15
Matt
Cooking, Frying, Recipe
No Comment
Successful food frying combines the correct balance of tools, oil, preparation, technique and naturally good food. Each plays a roll in creating a delicious meal with great texture and flavor.
05 Mar 2010 at 21:13
Matt
Cooking, Facebook
No Comment
They can change the hot dog when they pry the last one from my cold dead fingers.
04 Mar 2010 at 23:15
Matt
Cooking, Frying
No Comment
Successfully fried foods have a crispy crust on the outside and a tender moist interior. Breading or battering the food before frying delivers the crispiness and protects the delicate interior from over cooking.
03 Mar 2010 at 22:12
Matt
Cooking, Frying
No Comment
Fried foods need to be removed from hot oil and drained when they are done cooking. Draining removes excess oil and allows the food to cool off. Long handled frying utensils and a good draining rig make a potentially dangerous and messy job easy.
02 Mar 2010 at 20:37
Matt
Cooking, Frying
No Comment
The kind of oil used for pan or deep frying plays a large roll in the quality of the finished food. Different types of frying oils will make or break the meal.
01 Mar 2010 at 21:18
Matt
Cooking, Frying, Hardware
No Comment
While frying food seems simple there’s more to it than hot oil, batter and breading. A dutch oven and a candy thermometer will put you on the road to success.
23 Feb 2010 at 22:18
Matt
Cooking, Sauce
1 Comment
Confession is good for the soul so I’ll confess that I was a closet store bought minced garlic user. That is until I broke down and purchased a garlic press and started doing it the old fashioned way. Pressed or minced the flavor is 1000x better than from the jar and it’s not much more [...]
22 Feb 2010 at 21:48
Matt
Cooking, Sauce
No Comment
This week’s menu has a number of dishes that incorporate a sauce, either as a main part of the meal or as an enhancer.
Tonight’s sauce was a relatively simple pan sauce made from roast chicken drippings, chicken broth and red wine. The receipe for the chicken is Alton Brown’s B & B Chicken. Basically a whole chicken [...]