healthy chef cookware ceramic

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Posted by admin | Posted in Kitchen Cookware | Posted on 12-08-2007

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healthy chef cookware ceramic
healthy chef cookware ceramic

Have you ever wondered how professional chefs use herbs to flavor their recipes famous restaurant? The secret lies in the quantities and combinations. I'll reveal some of the mysteries surrounding the technical taste of restaurant chefs. I will discuss some herbs known for their say how to use them properly. Also inform him of certain combinations of herbs to avoid.

Basil Basil is an Italian, grass slightly sweet. The free use in traditional Italian dishes, pesto sauce, pumpkin stew, vegetable soup and Italian tortellini soup. Basil brown quickly, so it does not destroy the leaves until you are ready to use. Dried basil can be stirred into sauces and soups (the beginning of cooking). Fresh basil should be abandoned only at the end of cooking, because the grass is tricky. The amount to use depends on personal taste (admittedly generous amounts can be used in your favorite foods).

ROSEMARY: Rosemary is one, such as pine, herb sauce. Remove the leaves from the stalks by pulling against the mother. Crush the leaves and use them sparingly in the roast pork, lentil soup, soup beans, plaice, sole and strong cheeses. Rosemary should be added to soups and basil lentils cooking begins. A little rosemary goes a long way usually because he is strong in flavor.

CINNAMON: Cinnamon is a sweet and spicy herb and is available in powder or sticks. Stir bar form in a cup of coffee hot apple cider or a dessert. Pour the powder into the sangria-soaked citrus districts. Add 1 / 8-1 / 4 teaspoon of a large amount of pepper or tomato sauce on top of the kitchen (which adds a slightly spicy flavor). Add 1 / 2 teaspoon of cookie dough with chocolate chips (5 dozen performance).

Dill: Dill is one sweet aromatic, spicy herbs. The leaves are dark feathers. Finely chop the leaves and sprinkle the fish before cooking. Dill and lemon juice work well together in dishes seafood mix with sour cream or yogurt and use of potatoes cooked in the oven. Add to potato or pasta salad with mayonnaise, Dijon mustard and lemon juice.

Ginger: Ginger is a sweet and pungent spice. Peel with a vegetable peeler and grate, chop or cut into thin slices. Once peeled, it can be pushed through a garlic press. Add to shake FRY dishes and teriyaki marinade, remember not sparingly (to taste), which can easily exceed a plate.

Mixing plant AVOID: Basil and Tarragon work not well together. Use one or the other along the Italian parsley. Use basil with oregano (2 Italian herbs). N cloves computer with pepper Jamaica nutmeg or mace, because their taste is very similar. A golden rule to remember when using dried herbs instead of charges: use 1 tsp Tea dry for every 3 tablespoons of fresh herbs.

Fresh herbs do not finish as large dressing appetizers, entrees and salads. Sprinkle fresh dill summer salad of potatoes. Place the basil leaves all angel hair over pasta with pesto sauce. Sprinkle cinnamon on French toast. Along with these ideas and a little personal experimentation, any can learn to use and combine herbs like professional chefs in their famous restaurant recipes.

You can read about more of my favorite cooking techniques at http://www.squidoo.com/cooking-techniques-from-copycat-restaurant-recipes You will be able to find hundreds of famous restaurant recipes and easily cook them yourself (as seen on TV)! You will also find 2 of my favorite delicious and healthy recipes, utilizing fresh inexpensive ingredients.

Just go to http://www.squidoo.com/cooking-techniques-from-copycat-restaurant-recipes to find more of my favorite recipes, many helpful cooking tips and also gain access to hundreds of famous restaurant recipes.

Author name: Pam Myers

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