Your Dreams Coming True In The Kitchen

G inger / Garlic Paste is a very useful ingredient to add to many preparations and marinades because not only they give a beautiful aroma and taste,

T he easiest way to sterilize jars fir freshly made marmalade etc. is as follows:

S ometimes we cook things which by luck come out good without knowing the why or the how.  I have found, after trial and error,  the exact timing to steam Broccoli ....

A Sardine Courtesy of Wikipedia On Google A Big School Of Sardines Courtesy Of Wikipedia On Google S mall fish such as sardines and the like that are either baked or fried have to be cleaned but not the same way as the big ones.

I f you do not have anyone to clean your big fish for you then you will have to clean it yourself.  The more things you know the better and and the more independent you will be.

O ne last way I know how to cook rice is the Middle Eastern way

I believe that vegetables should be vapor cooked.  Cooking them in water, they would lose a lot of their nutritious qualities.

How to peel a clove of garlic: -  Take clove and set it on a hard surface. With the hard part of the palm of your hand, give it a strong hit. Depending on how hard you hit it, peeling it will be esy. In other words slam the clove with the palm of your hand. How to make garlic more digestible: -  Once you have peeled it, take the central part out from both halves. That's it Thank you for your attention and for reading this. Stelio

How to peel and dice an onion:

T his is a funny (ha ha) question.  You will be surprised how many people do not know how to boil a hard boiled, medium, or soft boiled egg.

Bain Marie A Simple Saucepan With Pyrex Bowl And Pyrex Cover Add Water To The Saucepan Let it Boil Place The Pyrex Bowl On Top Bain Marie Dating Back To The 50's Bain Marie Dating Back To The 80's Method:

Ganache is the mixture of cooking chocolate with fresh cream in a ratio of 50/50.

P asta is a general term used to describe a spaghetti, tagliatelle, ravioli, tortellini, stuffed or not stuffed which are found dry in supermarkets in boxes.

Y ou cook normal rice by basically playing it by ear because there are many types of rice which may or may not need more water than just 1½ cups per cup of rice. The rule is for every 1 cup of rice, you should boil 1½ cups of water and add the rice as soon as the water boils.

Method: