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| Articles by Les Finley |
811. Ways To Cook With Eggs
April 26, 2010
We use eggs in so many recipes. They are a staple in the kitchen.
An egg can be cooked alone - boiled, poached, fried, scrambled. Or used as an ingredient in baking, batters and cakes. Alternatively use an egg to thicken sauces or to add air to lighten dishes.
The egg is truly amaz...
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812. Two Delicious Recipes With Cooking Chocolate Fondue
April 26, 2010
Are you an old pro when it comes to making delicious desserts? Do your guests rave about your cakes and pies? The next time you have company over for dessert, why not try something different. Chocolate fondue has been in and out of fashion since the seventies and most people have tried it at least o...
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813. Ways To Prepare Your Holiday Turkey
December 29, 2009
3 Non-Traditional Ways to Prepare Your Holiday Turkey
Deep-Fryed Turkey
3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion
In a large stockpot or turkey fryer, heat oil to 400 degrees F. ...
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814. Top 4 Types Of Tea
December 29, 2009
1) Black tea 2) Green tea 3) White tea 4) Oolong tea
All these are made from the leaves of the Camellia sinensis, also known as the tea plant. Other herbal infusions such as chamomile tea, ginger tea or red tea made of rooibos leaves are disqualified as types of tea since the tea plant is...
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815. Making A BBQ A Memorable Family Event
December 29, 2009
Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between borin...
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816. Most Frequently Asked Question For Cooking
December 29, 2009
Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.
Turn your open barbeque into a gou...
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817. The 10 Top Tips On Cooking Food
December 29, 2009
If you are as busy as most people you are always looking for ways to feed your family in convenient, fast, yet not-too-expensive ways. Try the following suggestions:
1. Cooking several meals for the week at one time. It may take a few hours of your time up front but will pay off in the long ...
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818. Using Chinese Cookery For Beginners
December 29, 2009
When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing. Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind. Then in the 1980s a new breed of Chi...
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819. Brief History Of Pizza
December 29, 2009
Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.
The word pizza in Italian identifies any type of flat bread or ...
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820. Eating Pasta Alfredo In An Italian Restaurant
December 29, 2009
If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous "Italian sauces" for pasta unknown in its country of origin? The answer is simple: because in Italy Pasta Alfredo doesn't exist.
Yes, Italians make a dish of pasta, fe...
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Author: Les Finley
