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Points to Remember
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Use yellow onion in cooking, sweet onion for salads
The flatter the onion the less the pungency
For most intense garlic flavor add garlic late to the sauté pan or dishes
Cooking ginger in water or oil mutes pungency; cooking in acidic liquid increases it
Keep extra minced garlic and ginger in small containers in your freezer
To ripen tomatoes, keep them out of the sun in a warm place in a closed paper bag
Canned tomatoes are better for cooking than tomatoes out-of-season
Chili powder is a spice mix; ground or powdered chili is pure red chili ground into fine
powder
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Keep ground chili and paprika in the freezer for best flavor
To tame chili-induced fire in your mouth, get rid of chili oil with alcohol or milk products, or
soak it up with bread or tortilla; avoid water
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The ribs in the chili carry most pungency; the amount you include defines how hot your dish
will be
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Mushrooms add flavor and texture to dishes; some are bland but soak up flavorful liquids
Heating creates the flavor in mushroom; raw mushrooms are pretty but flavorless
Store mushrooms in paper bags in refrigerator, never in plastic
Cook vegetables with three goals in mind: best flavor, most nutrients, most eye appeal
Cook all vegetables for shortest time possible, particularly green vegetables to preserve color.
Never add any acid or baking soda to the cooking water
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One of the best vegetable cooking methods is blanching in plenty of boiling, salted water.
Microwave cooking is the least suitable
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