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Posts Tagged ‘Cooking’

Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg shell from shattering when you crack the egg.

First, find a flat surface and not on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the upper part of your palm, between your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart.

If you drop an egg on a flat surface.

Once the egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the egg’s protein and make it harder to wipe off the bowl.
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Many people are aware that a person who has studied in a culinary school can be called an expert in the field of meal preparation. But how easy is it to enter a culinary school, especially for those aspiring to become the best cooks in their fields?

A culinary school offers several programs and disciplines so before applying, you should have already decided on the specialty or the area that you are interested to focus on.

Future cooks can choose from a two-year associate degree program, a bachelor’s degree program or from a variety of certificate or diploma programs.

A person who wants to be educated in the area of culinary arts but who cannot decide on a specialty can opt for an associate degree program since it involves the basics of culinary arts like proper nutrition, food presentation, kitchen procedures and the basic knife skills. Most schools offering an associate degree programs in culinary arts require their students to do undergo an internship program before they are allowed to graduate. A culinary arts associate degree holder can find work in hotels and restaurants and in private catering companies particularly in the areas of food production and management of the kitchen. The associate degree course can be credited when the person with an associate degree decides to pursue a four-year course.
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One of the “tricks” I find most useful for hosting stress-free dinner parties is to make some of the recipes ahead. I find that too many last minute jobs can overwhelm me, so I plan ahead to eliminate as many as possible.

The more dishes you can prepare a day or some hours before guests ring your doorbell, the more you reduce your stress. Here are some reasons:

• You avoid a last minute crisis if preparation takes longer than you thought it would.

• If you like to cook, you’ll have the leisure to enjoy what you’re doing instead of feeling frantic about a deadline

• You have time to clean up after you cook.

• If there is a disaster, say you burn something, you have plenty of time to come up with an alternate plan.

• If you have prepared the dessert ahead, you don’t need to leave the table for a long stretch just when the conversation is getting really interesting.

Put your imagination to work for you! Try to imagine your way through the last minute jobs you will have to get dinner on the table, and reduce them to a minimum you feel comfortable with. It helps to think about what all those last minute jobs are: setting out the ice water pitcher, lighting the candles, putting items in serving dishes and getting the guests to the table.

By the way, many of these are jobs that your guests can do.
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Barbecuing is not what it used to be. When growing up the only time that my family would start up the grill or smoker was in the summer and on the weekends. Today, people barbecue every night and all year round. Barbecue sauces have come along way since then as well. There used to be only a couple of choices at your local market. But now with the invention of “super” markets the amount barbecue sauces you can buy locally has grown significantly. For those gourmet barbecue sauces the web is probably the only place you will find these unique sauces. If you don’t live in the Alabama area the only place you will find traditional White BBQ Sauce like Big Bob Gibson’s is on the web or of course you can try to make it yourself.

In Alabama Barbecue traditional Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other more typical barbecue sauce bases. It is clearly a region favorite. Bob Gibson of Decatur, Alabama is credited with the invention the white sauce back in 1925. Friends and family were first treated to this secret-recipe sauce on chicken and pork at weekend barbecues where boards were nailed to trees for tables. Today, this famous mayonnaise-based condiment is traditionally employed to baste chicken, seafood and pork.

White BBQ Sauce is as synonymous with the state with Alabama as the legendary “BAMA” football program. White BBQ Sauce’s intriguing flavor complements salads and is a superb baste for chicken, pork and turkey. You can also use White Sauce as an ingredient to add an extra kick to your favorite slaw or potato salad. However, because the racks of your local grocer are dominated by many incarnations of tomato-based sauces and white bbq sauce is such a regional anomaly, most people outside Alabama have not tested this concoction of flavor.
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